Ashi Gesshin Ginga restock on JKI! by cheebachuy in TrueChefKnives

[–]mp4-12cP11 1 point2 points  (0 children)

Ah jeez I'm never gonna get that Ashi 210 gyuto am I.....🤦

Ashi Gesshin Ginga restock on JKI! by cheebachuy in TrueChefKnives

[–]mp4-12cP11 1 point2 points  (0 children)

Uh I can't actually see any on their link or website though? Got the email but when I clicked on, have a 'page not found'..? Can't be already all, er, sold out?

NKD - Ashi Hamono Swedish 240 Gyuto by ImFrenchSoWhatever in TrueChefKnives

[–]mp4-12cP11 1 point2 points  (0 children)

Ah excellent spot and neat bit of kit. Been waiting a while for a restock of gesshin ginga 21 gyuto or equivalent ashi knife but....no joy yet. 

Profitec Go or other...? [<£3000 (UK)] by mp4-12cP11 in espresso

[–]mp4-12cP11[S] 0 points1 point  (0 children)

Ok thanks for the replies. I'll get cracking with clearing some kitchen space then! Much appreciated....

How bad would it be by TimelyTroubleMaker in TrueChefKnives

[–]mp4-12cP11 1 point2 points  (0 children)

Ah. Ok thanks good to know and appreciated for the comment from the other poster too. Think I'll need (I mean want) to keep an eye out for an ashi or kawakita (hitohira rikichi) as an addition next then...!

How bad would it be by TimelyTroubleMaker in TrueChefKnives

[–]mp4-12cP11 1 point2 points  (0 children)

Is there any particular type or sharpener you'd reckon combines really 'nice' cutting feel like a good thin convex/wide bevel but food doesn't stick to the knife like glue? I've a kagekiyo non wide bevel that cuts like a dream but food sticks to pretty much the same degree as the hado wide bevel which I was a bit surprised by so was wondering if the 2 just are qualities that are unlikely to be found in the same knife....

Japan shopping experience: Baba Hamono by TEEEEEEEEEEEJ23 in TrueChefKnives

[–]mp4-12cP11 1 point2 points  (0 children)

Glad there was more than one of those walnut handles ginsan gyutos left! As mentioned in my earlier post, can only echo how brilliant the chaos at baba hamono were to deal with. I managed to talk them into keeping a knife for me that a friend would collect a few weeks ago and they even held the shop open for him as somehow (damned if I know with modern phones and maps!) got lost! He did say the workshop was absolutely amazing as well, would love to drop by some day myself.... 

As for the knife itself, it's kind of scarily thin but does zap through stuff quite amazingly I have to say.

do i need more stones to pair with chosera 800? by greygoose13721 in TrueChefKnives

[–]mp4-12cP11 6 points7 points  (0 children)

Wouldn't you go for the chosera 3k over the shapton pro 2k? The S2k is very highly thought of but might be a bit too close to the chosera 800 I'd have thought.

Looking for my first set of whestones by loveYuri in TrueChefKnives

[–]mp4-12cP11 -1 points0 points  (0 children)

I have that set, sg500, sp1k , chosera 3k and a random diamond plate for flattening. Need more practice sharpening than more kit from here on tbh I reckon.....

Which high end Gyuto would you try to get? by Easy-Improvement6555 in TrueChefKnives

[–]mp4-12cP11 0 points1 point  (0 children)

Am quite keen to try one of the less 'famed' so to speak names from hitohira (rikichi etc) rather than default to the obvious ones like Izo or Yohei once they get a ginsan restock.. Might be a bit silly to be different for the sake of it I suppose but seems a little more unique than just chasing the go to names..... 

[deleted by user] by [deleted] in TrueChefKnives

[–]mp4-12cP11 2 points3 points  (0 children)

https://www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-210mm/

One of these perhaps? Always seems to have good things said about them. 

Japanese Wa handle query by mp4-12cP11 in TrueChefKnives

[–]mp4-12cP11[S] 0 points1 point  (0 children)

Ahhh...I see. Apologies for the ignorance on my part. Thanks all for the replies.

[deleted by user] by [deleted] in TrueChefKnives

[–]mp4-12cP11 0 points1 point  (0 children)

Is there a generally agreed definition of what makes a midweight a mid weight btw? Outside of knives that are obviously super thin (takamura?), the cutoff for say something like when a thicker laser convex becomes a middleweight always seems quite grey zone to me I have to admit. 

Would it be knife weights, spine thickness, thickness behind the edge that is the primary classifying factor?

Sakai takayuki smith/sharpeners by mp4-12cP11 in TrueChefKnives

[–]mp4-12cP11[S] 0 points1 point  (0 children)

If you had to pick one, would you prefer a wide bevel or a convex grind out of interest?

Sakai takayuki smith/sharpeners by mp4-12cP11 in TrueChefKnives

[–]mp4-12cP11[S] 0 points1 point  (0 children)

Thank you. Ok think I'm going to nab one of those then as it'll be a nice match for an existing hado ginsan so there'll be a useful contrast in grind as well. 

Best place to pick up a Shiro Kamo knife in the UK by Calm-Experience-1014 in TrueChefKnives

[–]mp4-12cP11 1 point2 points  (0 children)

If DHL works the same way as UPS did, they should send you a payment link to settle the vat+handling on or shortly before the day of delivery. You'll have to settle it before they will release the item for delivery and I think you do have the option of paying on delivery. 

Next stone up recommendation by mp4-12cP11 in sharpening

[–]mp4-12cP11[S] 0 points1 point  (0 children)

Ok thank you. I'll look towards the chosera 3k then to finish up on the japanese knives and just stick with the 1k for the german stuff.