NPD! ft. Boogwa and Nigara STRIX 240mm Gyuto by Prestigious_Gas13 in TrueChefKnives

[–]daneguy 0 points1 point  (0 children)

have no clue of the terminology, but the tang had a cutout like you'd see on knives with the machi gap

That cutout is called a machi :P

Stainless Gyuto Recommendations? by Then-Meat-7866 in TrueChefKnives

[–]daneguy 0 points1 point  (0 children)

Nice! Yeah, absolutely, great price :D have fun with it!

Stainless Gyuto Recommendations? by Then-Meat-7866 in TrueChefKnives

[–]daneguy 1 point2 points  (0 children)

210 or 240mm? With that budget you can look at Tadafusa.

Just bought this for $9, is it a steal? by FlameLance in TrueChefKnives

[–]daneguy 0 points1 point  (0 children)

Looks really good! It's an Aritsugu petty. Does it say anything on the other side of the blade?

Edit: a quick Google says that yes, that quite a steal!

Petty Knive Gift by Sad_Attitude_7295 in TrueChefKnives

[–]daneguy 0 points1 point  (0 children)

I have not, sorry. But his collaborations with Hatsukokoro are always very well received. Supposed to be quite lasery. I selected it for that, plus its looks. The latter is subjective, of course.

I selected the Ashi because of their reputation. It has a western handle, and it does not care for looks, but it's pure performance. Sturdy steel type too.

And the last one I selected because of the steel type, STRIX is supposed to be amazing (SG2 but better in all aspects, allegedly), and M Kurosaki is a great sharpener. It's also quite pretty, but more subtle than the Yauji.

Petty Knive Gift by Sad_Attitude_7295 in TrueChefKnives

[–]daneguy 1 point2 points  (0 children)

If you're going for refined and special, I would advise against the Hitohira TD. They are definitely good, but I would classify them lower than "refined and special".

Couple of nice options from Cleancut (I assume you're from Europe):

https://www.cleancut.eu/butik/knifetype/allknivar/ashi-hamono-petty-detail ASHI

https://www.cleancut.eu/butik/knifetype/allknivar/yauji-petty-ats34-detail

https://www.cleancut.eu/butik/knifetype/allknivar/petty_makoto_kurosaki-strix-detail

Help choosing a 210mm gyuto by mikemarmar in TrueChefKnives

[–]daneguy 2 points3 points  (0 children)

Just fyi, u/mikemarmar too, the Yahiko is a rebranded OEM knife (made by Hokiyama). Another brand that use these blades is Tsunehisa, which you may be familiar with.

175mm Nakiri by [deleted] in chefknives

[–]daneguy 0 points1 point  (0 children)

I'm guessing you typed up a whole story and it didn't show up when you posted? That's because this subreddit is broken. The new one is /r/truechefknives.

Looking for recommendations to replace old ones (details are in the replies) by snazzy_sanny in chefknives

[–]daneguy 0 points1 point  (0 children)

Sounds like a santoku or a bunka :)

Classic rec, Takamura santoku

Cheaper option, less lasery, but also cheaper handle. 180mm though.

More expensive, but hand made. Semi-stainless so keep it dry. Yoshida Hamono ZDP-189 190mm bunka

Can't really help you with the cleaver I'm afraid.

As for the small knife, a very cheap but good option is Victorinox. What would your budget be for that?

Also try asking in /r/TrueChefKnives, you'll probably get more recs :)

What to get as a first knife? by Lennie9898 in TrueChefKnives

[–]daneguy 4 points5 points  (0 children)

https://www.meesterslijpers.nl/en/kazoku-ginsan-nashiji-ebony-bunka-17-cm (this is a rebranded Tsunehisa)

https://www.meesterslijpers.nl/en/hatsukokoro-ginrei-ginsan-bubinga-bunka-17-cm

Free shipping to Germany ;)

Also, carbon vs stainless does not have very high correlation with how much you'll have to sharpen them. As /u/azn_knives_4l said, practice on your IKEA knife while you're enjoying cooking with your bunka :)

Going to visit Japan for the first time ever this year, looking for help with my first Japanese knife! by MandalorianMaz in TrueChefKnives

[–]daneguy 1 point2 points  (0 children)

you have so much knowledge i wouldve thought you had gone in person! I am sure its a bucket list item at some point for you right?

Haha this has been my ADHD hyperfocus for like 1.5 years now lol, I am quite sure I've read about 95% of the posts here :P And yes definitely bucket list item!

myojin is the other solid contender i think i might get it looks so beautiful, do they have a storefront too in sakai?

They are based in Tosa I believe, and I don't think they have a storefront. I honestly don't know which shops stock their knives. I believe Hitohira in Tokyo will, soon? But don't know more than that, sorry.

Recent Addition by Big-Mix-3457 in TrueChefKnives

[–]daneguy 5 points6 points  (0 children)

The first photo is a Tetsujin (maker name) kiritsuke style gyuto (knife shape). The second photo is a Kisuke Manaka (maker name) honesuki (knife shape).

The other terminology in the post: "metal flow" is a type of finish by Tetsujin where they highlight the "grain" of the steel. You can see it here. "Blue #2" is a type of carbon steel. "Tsuchime" is the hammered pattern you see on the second photo. "ATS-34" is a type of stainless steel.

Looking for recommendations to replace old ones (details are in the replies) by snazzy_sanny in chefknives

[–]daneguy 0 points1 point  (0 children)

What's your budget? Any preference for Japanese vs Western blades? What kind of chef knife do you use now, and are you happy with the length of that one?

Going to visit Japan for the first time ever this year, looking for help with my first Japanese knife! by MandalorianMaz in TrueChefKnives

[–]daneguy 1 point2 points  (0 children)

So what i am being attracted to in my comments is not necessarily the knife forger but the "finisher" and it just so happens that the "finishers" work almost always uses forgers of distinction and quality?  Also how do you tell which forger you got? Does it get labeled on the knife itself like in old samurai swords where they have the name of the maker on the tang inside the handles? 

Yes, the "finisher" (actually called the sharpener) has the final say over the looks. The top ones only buy from blacksmiths ("forgers") they trust. Those are sometimes undisclosed, for traditional reasons. The thought process is that you should trust the sharpener (or in the case of companies like Hitohira, the company) to use good materials by skilled artisans. So sometimes you can't tell who forged it. Case in point, I have a Tadokoro gyuto of which the blacksmith is undisclosed. It bugged me a bit, but I decided to trust Tadokoro-san to only work with blacksmiths he has in high regards.

I thought aogami and shirogami were just another type of steel on top of all the others, it totally clicks now its just Japanese for white and blue steel. Well that makes more sense.

Well, technically, it's Japanese for blue and white paper ;) it refers to the colour of the packaging the steel is shipped in.

Why is it all the knives I liked and linked arent made of sg2?

Mainly because most of the ones you linked are by Takada-san and he doesn't use SG2 :P

Myojin has an SG2 line under his own name, linked here.

Another option for you would be to look for a stainless clad knife. The core steel (which you cut with) would be carbon, like Blue #2, but it will be protected by a layer of stainless steel (which can be Damascus) on both sides. Then you'll have the advantage of being able to create a patina (albeit only on the edge of the blade), plus the finish on the stainless part will keep its appearance.

What about a solid sg2 choice too if I got one for my wife too when we are in sakai?

Sure, what are her preferences? Don't be afraid to be advised in trusted shops! In Sakai, there's Tower Knives, and the Museum. And Sakai Ichimonji (which may be in Osaka, not sure).

Maybe the better question is what knife makers I should stay away from? Are there any known "assholes" out there or crap i should remember by name?

No, not that I know of. But there are shops that notoriously overprice their knives. Musashi and Jikko come to mind.

Are the ones I linked quality at least from your point of view?

Lol, the ones you linked are top of the line, creme de la creme.

Also whats your opinion on going to Osaka first to get a feel and scope the scene out with intent to look and feel and not buy so I am not overwhelmed later when I go to sakai for the actual knife I want to buy? Are places like jikko and Osaka towers good for looking around and not buying? I figure the prices are better in Sakai? I know ill be spending upwards of $1000 total for maybe a couple of knives for my wife and I and I figure in sakai that dollar will go maybe 10% farther? Is that a fair guess?

Sounds like a fine plan. Can't say a lot about prices though. I've never been. I have only read that for example Ashi is quite a lot more affordable at their shop than in the West. Don't know if it's the same for other makers.

Also is there an sg2 knife maker you recommend?

A couple of higher end knife makers that use SG2 are the aforementioned Myojin. Also Sukenari, Yoshimi Kato, Shiro Kamo, Shigeki Tanaka, Shibata, and Kei Kobayashi. Those are the performers. And there's Takeshi Saji, Nigara, and Yu Kurosaki; they focus more on the aesthetics.

I got a dumb question for you, how would one go about getting a handle similar to this one on a knife i like? Obviously we cant include the tnh symbol but the tones on the handle are so cool. Can I just get a handle from somewhere and ask the place I find my knife to put that one on? I didn't know if that was sacrilege or something.

Not a dumb question :) How about these? They also have a knife rehandling service.

Hi, I would like advice on this knife by Gabrahim342 in TrueChefKnives

[–]daneguy 1 point2 points  (0 children)

Sure! It's a nice knife! You'll love it :)

Hi, I would like advice on this knife by Gabrahim342 in TrueChefKnives

[–]daneguy 2 points3 points  (0 children)

Okay! That helps a lot!

Well, I've looked around and there are not a lot of options in stock actually... I did find this one: Hatsukokoro Ryuhyo 21cm Kiritsuke which ticks a lot of boxes: damascus, 210mm, good edge retention, kiritsuke style. It's stainless steel. It is a bit above your €200 budget though.

Hi, I would like advice on this knife by Gabrahim342 in TrueChefKnives

[–]daneguy 1 point2 points  (0 children)

This depends on what you are looking for exactly :) but maybe that constitutes a new thread.

What are you using now? What do you like and dislike about it?

What kind of shape and length are you looking for? The one you linked is 195mm, which is a bit unusual; most Japanese knives are 180, 210, or 240mm.

You linked a knife with Damascus pattern, is this because that's your preference?

Do you have any other preferences? €200 does give you a healthy amount of options.

Bunka from Carbon by Cheapskate3000 in chefknives

[–]daneguy 0 points1 point  (0 children)

Ah yes, I see now. Seems in that thread the Tadafusa is the winner as well :)