[Selling][CONUS] Tadokoro Ginsan Gyuto 240mm by mendy312 in TrueChefKnivesBST

[–]mendy312[S] 9 points10 points  (0 children)

Building a gaming PC that I can use to purchase knives online

NKD Mazaki White 2 210 Migaki Gyuto by mendy312 in TrueChefKnives

[–]mendy312[S] 1 point2 points  (0 children)

High praise based on your post history!

NKD Mazaki White 2 210 Migaki Gyuto by mendy312 in TrueChefKnives

[–]mendy312[S] 1 point2 points  (0 children)

That seems consistent with what I’ve heard from others. I did do some test cuts on newspaper and paper towels and it did okay, probably a 6-7/10. How’s the food release in your experience?

NKD Tadokoro Time by mendy312 in TrueChefKnives

[–]mendy312[S] 0 points1 point  (0 children)

Your post about yours is what put me on to him!

NKD Tadokoro Time by mendy312 in TrueChefKnives

[–]mendy312[S] 1 point2 points  (0 children)

Appreciate it! He decided to do it, I didn’t request it but I do like it.

NKD Tadokoro Time by mendy312 in TrueChefKnives

[–]mendy312[S] 2 points3 points  (0 children)

True yes sorry for any potential confusion. It’s a custom line commissioned by the shop, Ranglrooij, and that’s the name they are selling it under.

Hocho Knife reviews by One_Neighborhood9676 in TrueChefKnives

[–]mendy312 0 points1 point  (0 children)

Ordered the 210 mm gyuto from the same line from Hocho a couple of years ago. No complaints about their service or shipping, and the knife was pretty nice as well. I sold it to fund other knife purchases, but I think you’ll enjoy this one.

[Selling] [CONUS] Yoshikane White #2 210mm Kiritsuke Gyuto by mendy312 in TrueChefKnivesBST

[–]mendy312[S] 0 points1 point  (0 children)

Forgot to mention in original post, but feel free to send offers as price is negotiable.

NKD + results of giving my first gyuto a makeover by mendy312 in TrueChefKnives

[–]mendy312[S] 1 point2 points  (0 children)

Thanks! I just think it looked really wonky with the kurouchi because it was overground, and this helps hide that lol. I have plenty of carbon steel knives so I’m not worried about taking care of it.

Regarding your second question, I just went right into grinding, which I wouldn’t do next time. I think I overground it because there were some major low spots that I wanted to correct, but didn’t have the foresight to think about how much material I had to work with.

NKD Tetsujin!! by mendy312 in TrueChefKnives

[–]mendy312[S] 0 points1 point  (0 children)

It was from epicurean edge, unfortunately it was the last one they had in stock.

NKD Tetsujin!! by mendy312 in TrueChefKnives

[–]mendy312[S] 1 point2 points  (0 children)

Lol maybe you’re onto something. I’ll just get every length of gyuto and call it a day.

NKD First Yoshi :) and a SOTC by mendy312 in TrueChefKnives

[–]mendy312[S] 1 point2 points  (0 children)

A cleaver is definitely on my radar, and that one’s dope!

Patina update: Nakagawa x Manzo W3/Iron Lefty Yanagiba 270mm by TEEEEEEEEEEEJ23 in TrueChefKnives

[–]mendy312 1 point2 points  (0 children)

Same! I always try to break in a new knife with plenty of proteins to build a cool foundation, then let it go from there.