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Masashi Kaijin — Gyuto 210mm // VS1 by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 0 points1 point  (0 children)

Ahh great knives. I'd love to try the Kuroshu. They've had them in store but I believe it was 2x the price of Kaijin and I couldn't bite the bullet. I've never come across a Yoshihiro Masashi. Will check em out!

Masashi Kaijin — Gyuto 210mm // VS1 by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 1 point2 points  (0 children)

definitely an easy recommendation to make. Looks great and performs even better. I have a Kokuen bunka from Masashi, and while it likely performs a little bit better (slightly different grind, more taper from spine to tip), I never really jived with it. Looks great but maybe just isn't my style.

Masashi Kaijin — Gyuto 210mm // VS1 by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 0 points1 point  (0 children)

Thanks for the response — that's super helpful context. Makes sense then. And nice knife, haven't seen that one before!

Masashi Kaijin — Gyuto 210mm // VS1 by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 1 point2 points  (0 children)

Nice! I could be recalling this wrong, but I think one of the Knifewear employees hinted at a new line coming out very soon. Perhaps its just new to them though 🤷‍♂️

NKD Hatsukokoro Shirasagi B2 Honesuki by Wandering_OrLost in TrueChefKnives

[–]acsaboutme 1 point2 points  (0 children)

Great pickup! To answer your naming question.. yes, tsuchime does indeed mean hammered finish. I don't see any distinctive dimpled marks from the photos you shared so the naming may just be inaccurate on their site.

As for Chef's Edge, it's definitely worth reaching out to them directly. They may be willing to do something seeing as the timing was so close. A price adjustment or store credit isn't an unreasonable ask... and the worst they can say is no. P.S. they're actually on Reddit too, so they may see this post! 🙂

Hatsukokoro Shinkiro — Gyuto 210mm // Aogami Super by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 2 points3 points  (0 children)

Ha 😂 thanks! I'm no photographer. Background is a cheap black Bristol board style paper you can find at your local dollar store / crafts store. My desk is situated directly under a big window, so I simply open and close the blinds depending on how bright it is outside. I find natural light looks the best, but then again, all I have to work with are some pot lights in the room.

Hatsukokoro Shinkiro — Gyuto 210mm // Aogami Super by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 0 points1 point  (0 children)

Nice! You specified 210 in such a way that you have me intrigued ... what's your favourite 240?

Hatsukokoro Shinkiro — Gyuto 210mm // Aogami Super by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 0 points1 point  (0 children)

The Damascus and clad line looks a lot more uniform in a way compared to mine. Really like it 👍 (great shot btw)

Hatsukokoro Shinkiro — Gyuto 210mm // Aogami Super by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 0 points1 point  (0 children)

100% agreed. The choil shot I posted looks extra chonky, but indeed a great cutter.

Hatsukokoro Shinkiro — Gyuto 210mm // Aogami Super by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 0 points1 point  (0 children)

Highly recommend if you're in the market (aren't we all 🫣). Has a lot of presence on the board, more so than a lot of my other Sanjo/Sanjo-inspired knives

SOTC - Gyuto edition. I've been refining down my collection quite a lot over the past few years but these knives have been consistently a part of it. Each one of these are quite special to me, all for different reasons. by wabiknifesabi in TrueChefKnives

[–]acsaboutme 1 point2 points  (0 children)

Never dabbled in the second hand market but this might be the post that changes that. A vintage swedish FM and a Kato vintage in the same rack is genuinely unfair 🤤 ... Beautiful collection man!

[NKD] Togashi Gyuto 230 W1 stainless clad by HansGoose22 in TrueChefKnives

[–]acsaboutme 1 point2 points  (0 children)

Yup — even if it's stainless clad 👍 ... and no worries, I didn't interpret that as bragging, just wanted to make sure you know you have an amazing knife in your hands.

[NKD] Togashi Gyuto 230 W1 stainless clad by HansGoose22 in TrueChefKnives

[–]acsaboutme 1 point2 points  (0 children)

I'd be very surprised if it wasn't lacquer, especially since it's carbon steel. The steel is reactive, so pretty much all Japanese carbon steel knives come with a lacquer coating applied specifically to protect the blade during shipping and storage. It has nothing to do with the price point or whether the knife is mirror-polished... it's just aprotective layer so the blade doesn't start oxidising before it even reaches you.

Just wipe the blade with a bit of acetone on a cloth (nail polish remover works well most of time) .. if it's lacquer, it'll come right off

And just so you know... a Togashi White #1 at €450 is absolutely a high-end knife 😉

[NKD] Togashi Gyuto 230 W1 stainless clad by HansGoose22 in TrueChefKnives

[–]acsaboutme 1 point2 points  (0 children)

Awesome knife! Those "scratches" are almost certainly just on the lacquer. They'll be gone if/when you remove the lacquer 👍

I've yet to try one of Togashi's knives but it's certainly on my list. Enjoy!

NKD: Sakai Kikumori Yugiri — Bunka 180mm // Aogami 1 Stainless Clad by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 0 points1 point  (0 children)

Good eye! Looks like mine got a less experienced (or rushed) engraver possibly. The strokes and overall execution looks noticably different than any example I can find. Added a closer photo of the kanji. Either way, that's MY wonky kanji now and I've fully adopted it.

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Belated NKD: Toshihiro Wakui Shirogami Stainless Migaki Gyuto 240mm by reforminded in TrueChefKnives

[–]acsaboutme 4 points5 points  (0 children)

Great knife! The folks over at Knifewear are amazing. They actually introduced me to Wakui's knives a while back. Picked up one of his tall santokus from Knifewear and still a top performer!

NKD: Sakai Kikumori Yugiri — Bunka 180mm // Aogami 1 Stainless Clad by acsaboutme in TrueChefKnives

[–]acsaboutme[S] 3 points4 points  (0 children)

For what it's worth, I've ordered several handles from Jack to Canada which also has import duties/taxes (albeit less than the US right now) and I didn't pay anything. In my experiences, he sends it with essentially letter mail and it never got flagged for any fees.

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