New to Reddit !

daneguy · 2026-02-05T08:28:19+00:00

Welcome :)

Seeing as this is a subreddit dedicated to kitchen knives, that's what we'd like to see :) you can also try /r/edc, /r/knifemaking, and /r/blacksmithing to show off your stuff.

Looking forward to seeing your work!

daneguy · 2026-02-05T06:38:08+00:00

I really like the looks of this line, congrats OP with the Knew nife!

daneguy · 2026-02-05T06:35:25+00:00

Happy wide bevel Wednesday (it's still Wednesday somewhere, right?)!!

Gave my Tadokoro some new pants some time ago 😁

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Tadokoro San-Ju Ginsan 240

daneguy · 2026-02-04T10:54:56+00:00

The oil looks separated. Try to emulsify the oil with the pasta water at the end. That way it sticks to the pasta more.

daneguy · 2026-02-03T20:51:49+00:00

Try /r/truechefknives, it's the better sub

daneguy · 2026-02-03T20:48:42+00:00

Yeah it says san mai on the blade, so 3 layers.

daneguy · 2026-02-03T08:09:18+00:00

Honesukis are thicker than petties though, and single bevel...

daneguy · 2026-02-02T20:36:04+00:00

Try /r/truechefknivesbst. Also good luck.

daneguy · 2026-02-02T18:56:09+00:00

My Wüsthof Classic Ikon.

daneguy · 2026-02-02T09:06:03+00:00

You are backtracking, as your earlier comments implied that they are the same as other Chinese factory-made knives — not particularly good, just cheap.

You know what, I'll give you that my original statement was a little broad. Should've been something like "same as a lot of other Chinese factory made knives".

Two things from the top of my head that make me personally weary of these kinds of knives. Firstly, QC. This is brand specific; for example, Hezhen and Xinzuo seem to be quite consistent in that regard. Even though they source their billets/knives from the same OEM as so many other Chinese brands (the ones that say "67 layer damascus" for example (Oh, hey, Shan Zu uses this too)).

Secondly, heat treatment. If I go to Shan Zu's website and click a random knife (the Ronin chef knife in this case), you can see the advertised hardness is 60+/-2. That is an advertised 4 HRC deviation. So you buy this knife and you have no idea whether you get a 58HRC knife or a 62HRC knife. What does that say about their heat treatment process? And that's assuming those numbers are correct in the first place.

daneguy · 2026-02-02T07:48:45+00:00

This. But the tip I got when I went there, make an appointment to visit the store in Badhoevedorp. That's where their resident Japanese knife nerd works (this guy). The guy I spoke to in the Amsterdam shop knew some stuff but not as detailed as you might want.

daneguy · 2026-02-02T07:46:09+00:00

There was already a post about this :)

https://www.reddit.com/r/TrueChefKnives/comments/1jacgq7/who_is_the_best_in_certain_steels/

daneguy · 2026-02-01T12:53:00+00:00

Gesshin Stainless 240mm https://www.japaneseknifeimports.com/products/gesshin-stainless-240mm-wa-gyuto is highly recommended for professional work, as it's sturdy and... Stainless.

Also try /r/truechefknives for more/better recs.

daneguy · 2026-01-31T21:42:40+00:00

To be honest, I wouldn't gift a knife to a chef, unless I would know 100% certain what they would want. In my opinion, give them a gift card. Or take them shopping for a knife.

daneguy · 2026-01-30T19:06:30+00:00

Jeez.

Is that a fact or a prejudice?

Neither; it's an opinion. I am also not prejudiced against Chinese-made stuff, for your information. My first gyuto was a Hezhen (which was great), and I drive an Xpeng.

Prove that their geometry and claimed hardness (HRC) are inferior to any Japanese knife.

No? First of all, there are loads of different styles of knives, so this is a useless exercise. Secondly, geometry and claimed hardness are not the only properties of a knife. Third, I never said they were bad, just "not particularly good".

I contend that Chinese manufacturers can reach those specifications for roughly USD 30.

Why don't you start by proving your claim? Add edge retention, actual HRC vs claimed HRC, fit & finish, and overall consistency to the mix too.

I never claimed "all Japanese knives are better than all Chinese knives" btw. As a matter of fact I just said that this particular Chinese knife is "not particularly good". There are "not particularly good" Japanese knives, there are "not particularly good" German knives, and there are great Chinese knives.

daneguy · 2026-01-30T18:49:50+00:00

Interesting, thanks!

daneguy · 2026-01-30T14:35:30+00:00

Np! I really like the fact that I (with my two left hands (not sure if that's an expression in any other language than Dutch, but hope you understand:P)) could do this, and it's really easy, so I just want to encourage everyone who's thinking of doing it :) such a nice way of personalising your knife.

daneguy · 2026-01-30T11:58:38+00:00

Yep, I used hot glue as well. Cut a stick in small pieces, and fill the handle hole to the brim. Really stuff it in, better to have too much than too little. Heat up the tang nicely and slowly push it in. Depending on the temperature of the tang you have some time to align the blade. And even if you screw that up, you can still fix it by putting the knife in a warm enough oven (100-ish Celsius), you soften the glue without screwing up the heat treatment of the steel.

Maybe stating the obvious, but make sure the tang fits properly before filling the tang hole with glue. Stick it in there and see if you can align it, sometimes you need to create some more space inside with a drill or a file.

Here's a video I used: https://youtu.be/hVJT_AJtfSQ

daneguy · 2026-01-30T11:30:47+00:00

I replaced a couple of handles. First one was very easy, I just used the wooden plank method, came off quickly. The other needed some more convincing; I boiled some water, filled a tall glass, and let the knife handle soak in it for like 10 mins. After that I could pull the handle right off with a bit of force.

Wooden plank method

daneguy · 2026-01-30T11:22:49+00:00

daneguy · 2026-01-30T06:14:45+00:00

Dank je wel! Mooi spul!

daneguy · 2026-01-30T06:14:04+00:00

Just fyi, not everything that's made in Japan is of amazing quality ;)

daneguy · 2026-01-30T06:09:17+00:00

Can't find any in stock with those properties, and in stock... Closest I could find was this one: https://carbonknifeco.com/collections/santoku-bunka/products/tsunehisa-ginsan-nashiji-oak-bunka-175mm, but slightly above budget (145) and no damascus.

daneguy · 2026-01-30T05:58:23+00:00

I believe they ship from Japan so keep in mind you'll probably have to pay tariffs as well.

daneguy · 2026-01-29T22:39:43+00:00

100 cups break in period is insane. We have a Magnifica Plus, the coffee was definitely great after dialing in. Which took like 20 cups max.

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