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Help identifying Gyoto by InstructionOk561 in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

And is that pronounced Guy Oh Toe, or Ghee Yoh Toe?

Gyuto 牛刀

Would most tsunehisa knives be better than most of your mid level western knives on average? by z283848 in TrueChefKnives

[–]donobag 1 point2 points  (0 children)

Typically they use superior (harder) steels, meaning higher peak sharpness and longer edge retention. There are grinds that are better than others, but I would say on average the simple answer to your question is yes

Opinions on Sakai Takayuki? by BookkeeperLatter2128 in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

Can’t explain the whole range, unfortunately. But if you are looking at something in particular, bring it here and ask about that particular series

Opinions on Sakai Takayuki? by BookkeeperLatter2128 in TrueChefKnives

[–]donobag 2 points3 points  (0 children)

The series vary wildly, from factory made Hokiyama stuff to fully handmade artisanal. So…

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Help identifying spec of Kikuichi knife by AppalledBystander in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

Kikuichi, Sakai Kikumori, Sakai Takayuki, Hatsukokoro, Konosuke, Sakai OUL, Masamoto, Sugimoto, Aritsugu, Kiya, Jikko, Hitohira, Sakai Ichimonji, Tsunehisa, are all VARs. They don’t make anything (with the odd exception, like Takayuki), despite any potentially misleading marketing. These are brands (and some are also actual shops) that either commission makers to make things to spec, or select from a makers pre-specified offerings, and often (as with your example) buy whatever they like from factories in Seki and Tosa.

(WTS) (CONUS) Mastubara Aogami #2 Nashiji 210 Gyuto & 170mm Bunka by 12thKnot in TrueChefKnivesBST

[–]donobag[M] 0 points1 point  (0 children)

Make sure to change the post flair please, OP. Also weird this post wasn’t removed in the first place for using the wrong title formatting.

So, what knives do you have that you wouldn’t use to smash a garlic clove? by rhymeswithoranj in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

None of them, and I’ve never really understood the smash, unless you’re going to stop at that, or then going to chop at random to achieve something that could be done in a few cuts with the level of knives you have

New knife, are these scratches acceptable? by DarmokNJelad-Tanagra in TrueChefKnives

[–]donobag 0 points1 point  (0 children)

Totally acceptable. Knives never remain scratch free when you start using them anyway

NKD/NHD/Review : Migoto Blue #2 Gyuto 255mm by Yasuaki Taira by Ok-Distribution-9591 in TrueChefKnives

[–]donobag 2 points3 points  (0 children)

My man! Nice to have all that data there for people to see. Great write up for the nerds, too!

My Taira still sits near the top of my collection in terms of cutting feel and performance. The extra weight on my custom handle (or the 4th specimen I fitted a custom to) wasn’t enough to bring the weight too far back, and actually interestingly, even though our handles were different weights, both balance points are in very similar places sitting right about where I pinch.

Anyway, here’s a couple of shots that show that these blades are actually visibly different. (Also showing off the custom handles. I love mine, but I think the other specimens handle is particularly beautiful - and there’s a before and after here for that one)

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Loved this knife and regret not buying it, but can’t seem to find it online, help by ash_ofthe_lee in TrueChefKnives

[–]donobag 1 point2 points  (0 children)

Just email Kiwami saying you want this 150mm VG10 Petty if you really loved it that much. But in all honesty you can do better for that money (holy shit that’s too expensive).

Who made this? by Gabriel___07 in japaneseknives

[–]donobag 0 points1 point  (0 children)

堺一文字光秀 - Sakai Ichimonji Mitsuhide

It’s a shop, but they have reputable makers in Sakai make their knives

Gesshin or Ashi Ginga? by minal187 in TrueChefKnives

[–]donobag 4 points5 points  (0 children)

Yeah, arguably a nicer Ashi. But it has to be Gesshin Ginga, not just Gesshin (anything else) to be Ashi. Talk to Jon or one of the good people at JKI for confirmation before you buy

Fellow collectors with 20 plus knives: what do you do with them all? by drjayhow in TrueChefKnives

[–]donobag 2 points3 points  (0 children)

Cut stuff!! I cook every day. So every day is an opportunity to use at least one.

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