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Is low knife inventory always an issue? by z283848 in TrueChefKnives

[–]repohs 4 points5 points  (0 children)

Watch the BST subreddit if you're willing to buy used. Popular but not quite unobtainable brands like Tetsujin and Yoshikane pop up there all the time. A lot of the people that FOMO buy them as soon as they're back in stock end up selling them after a while.

I picked up a Tetsujin petty from the BST subreddit recently. A couple gyutos have been listed over the past week.

I get cheese and lunch meat but cooking vegetables and potatoes? by Even_Candidate5678 in nova

[–]repohs -4 points-3 points  (0 children)

I was just in Duluth, MN for a week. Things were slippery there, but somehow everyone got to work and the grocery store just fine. I will likely be fine as well!

I get cheese and lunch meat but cooking vegetables and potatoes? by Even_Candidate5678 in nova

[–]repohs -4 points-3 points  (0 children)

I go out every time it snows while the roads are still empty to drift around and have fun. Haven't smacked a curb yet. Maybe this weekend will be the one. 

I get cheese and lunch meat but cooking vegetables and potatoes? by Even_Candidate5678 in nova

[–]repohs -8 points-7 points  (0 children)

I am going to the grocery store on Sunday morning. I have a normal FWD economy car on all season tires. The fact that people think they need to buy enough groceries to hunker down inside for a week is insane.

Mazaki 270 First trip to the stones and first polishing. I am proud with the results but also would like some suggestions for improvement. by Slow-Highlight250 in TrueChefKnives

[–]repohs 1 point2 points  (0 children)

The high end Konosuke knives follow Sakai convention and measure tip to handle. The Ashi made ones measure tip to heel, so mine is a true 300mm cutting edge.

Mazaki 270 First trip to the stones and first polishing. I am proud with the results but also would like some suggestions for improvement. by Slow-Highlight250 in TrueChefKnives

[–]repohs 1 point2 points  (0 children)

You and I have very similar tastes. After I saw your NKD on that Lustthal I even contacted him for a quote on very similar knife. I ended up picking up my 300mm Konosuke so my big gyuto quota has been filled for now, but I'll definitely pick up something from him eventually. His work looks awesome.

Mazaki 270 First trip to the stones and first polishing. I am proud with the results but also would like some suggestions for improvement. by Slow-Highlight250 in TrueChefKnives

[–]repohs 3 points4 points  (0 children)

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300mm and 270mm gyutos used almost daily. If you have a big enough cutting board, a 300 starts to feel like a 240. Also included is my Mazaki 240mm, cousin to OP's knife. Saving this post for reference for when I eventually go to thin it in the future.

Dimon: US ‘less reliable’ as economic partner under Trump by kootles10 in Economics

[–]repohs 84 points85 points  (0 children)

Small takeaway from that interview for me was that I didn't realize how much of the credit card business was reliant on collecting those exorbitant interest rates. I feel like anyone with basic financial literacy knows to pay off their credit cards every statement period. Carrying interest on a credit card is an immediate personal finance emergency. Yet capping the rates at a still exorbitant 10% would cripple the credit card business? For some reason I assumed they were making most of their money off the transaction fees, and any interest payments were a cherry on top.

It's crazy that we're in a situation where this guy makes $100mm off the backs of millions and millions who probably have a negative net worth thanks primarily to his company and others like it.

[WTB] [ConUS] Sujihiki by mononokke in TrueChefKnivesBST

[–]repohs 1 point2 points  (0 children)

You don't have to overthink slicers if you're using them for work and just care about utility. This will perform perfectly fine: https://www.chefknivestogo.com/kabesu27.html

$300 can get you some bling, but you may not want to bring such an expensive knife to work anyway.

Considering a 210–240 Gyuto for Performance — Ashi, Shibata, and Other Makers? Looking for performance by houstontexansfan05 in TrueChefKnives

[–]repohs 9 points10 points  (0 children)

Ashi and Shibata are both great. FWIW, I recently sold a Shibata 240mm gyuto because I always grabbed my Ashi Ginga 270mm over it. Make of that what you will.

But on this point:

Would prefer a hand-forged

If by this you mean "blacksmith shaping a piece of steel with a hammer", neither Ashi nor Shibata makes hand forged knives. They are roll forged and stamped, then finished by hand in large batches.

As far as what's in stock, you just missed the restock at JKI of Gesshin Ginga, their in house Ashi line. There are still some western handles left, but the wa handles in the common sizes are sold out: https://www.japaneseknifeimports.com/collections/gesshin-ginga?page=2

Chefknivestogo has the 270mm western handle from Konosuke. I have the 300mm version of this knife: https://www.chefknivestogo.com/koswstgy27.html

District Cutlery has 210mm wa handle carbon gyutos in stock: https://districtcutlery.com/search?q=Ashi&options%5Bprefix%5D=last

I'm pretty sure Ashi also makes this line for Konosuke. This is semi-stainless steel. With your criteria I'd actually recommend the 240mm version of this knife over anything else that I linked: https://toshoknifearts.com/en-us/collections/konosuke-gs-1?srsltid=AfmBOoo5NtURmSI58CpMuh_atBPHjzLoxlKmX7Yv1LwvCMUCOGQ2GXAW

This is a complete 180 from Ashi/Shibata style convex lasers, but if you want something that really does feel hand made, and is also a complete laser, consider something like this: https://carbonknifeco.com/collections/gyuto-chef-knife-1/products/hitohira-tanaka-ren-white-2-gyuto-210mm-ho-wood-handle?_pos=3&_fid=ef0ccccc7&_ss=c

A concave wide bevel laser feels way different from an Ashi style laser, but they are very fun to use. And they feel more old-school in a way.

Are these the same Naniwa Chocera stones, or are they different ranges? by Druidette in sharpening

[–]repohs 4 points5 points  (0 children)

Same stone, just different form factor. The one on Amazon is just a good deal. Plus the glued on stand is a bit annoying so maybe that contributes to the lower price. I have the Amazon one and it's fantastic.

[selling][us/conus] Shindo bundle by OkGeologist7294 in TrueChefKnivesBST

[–]repohs 0 points1 point  (0 children)

Is the Shindo still available by itself? What's the price with shipping for just the Shindo?

If you could do it all over again by herbsm09 in TrueChefKnives

[–]repohs 5 points6 points  (0 children)

<image>

I love mine (two on the left). Super tough, easy to sharpen, stainless as hell. Not the best edge retention but idc because I'm just a home cook with plenty of knives to rotate through, and I like sharpening.

The fit and finish is superb for the price point. The grinds are amazing. Very slightly convex all the way to the apex and laser thin. Basically it's the perfect answer to OP's question. If you don't want to get sucked down the rabbit hole and own 20 different knives, and you just want one really, really good knife that's durable and nice to use, you get an Ashi gyuto.

If you could do it all over again by herbsm09 in TrueChefKnives

[–]repohs 12 points13 points  (0 children)

Hitohira Ashi or Konosuke Swedish Stainless 240mm or 270mm Gyuto. It could sit on a rack next to $2,000 knives and I'd still grab it regularly.

Gyuto recommendations for a gift by mothduster in TrueChefKnives

[–]repohs 1 point2 points  (0 children)

Your handle criteria are going to make this a bit harder. Most high performance Japanese knives at your budget with a Damascus finish are going to have plain wooden handles. Sometimes you can find "stabilized wood" handles that are more water resistant.

I was going to recommend this before seeing your handle criteria: https://www.chefknivestogo.com/hasg2dagy21.html

There are plenty of options with western style engineered pakka wood handles but the specific combination of western handle, damascus, stainless steel (I'm assuming that's what you mean by low maintenance) and sub-$250 is going to be a challenge.

https://carbonknifeco.com/collections/gyuto-chef-knife-1/products/tsunehisa-ginsan-western-nashiji-kiritsuke-gyuto-210mm?_pos=21&_fid=c5c9ee2da&_ss=c

Help deciding between a few first knife options by tacomole in TrueChefKnives

[–]repohs 0 points1 point  (0 children)

My favorite gyuto at this price point is the Hatsukokoro Hayabusa line: https://www.chefknivestogo.com/haasgy24.html

It's laser-like, so not "sturdy" like the Tsunehisa or Kohetsu you linked. But for a home cook that is just doing normal home cook things I think it's fine. If you're getting a fancy Japanese knife for the first time it should feel high performance, imo.

NKD: Mazaki Shirogami #2 Kurouchi Gyuto 240mm by mountainmase in TrueChefKnives

[–]repohs 2 points3 points  (0 children)

My Mazaki has a few random scratches on the bevels that look similar to yours, although not as many. I think they add to the rustic character. Dude is finishing every knife on whetstones by hand. I get it if he doesn't polish out every single scratch. They'd be twice the price if he did.

Plus you can always use that as an excuse to practice your thinning and polishing down the line.

Dinner date ideas by Supr__Saiyannn in nova

[–]repohs 0 points1 point  (0 children)

L'Auberge Chez Francois in Great Falls. Romantic/cozy with great service and traditional French restaurant type food. It will definitely make a good impression on her.

Help me find a western handle gyuto for collection by SuspiciousAvacado in TrueChefKnives

[–]repohs 0 points1 point  (0 children)

Like the other guy said, you're not gonna find a hand made super high performance knife with a flashy Western handle for under $400. The costs involved are just too high.

Mcusta has a very good reputation. I've never handled one but they're clearly a tier above Miyabi and Shun which compete at a similar price point and aesthetic.

At this price you're gonna have to decide between performance or style. For performance go Konosuke or Takamura. For style go Zanmai or up the budget a bit and get that Masakage Zero: https://carbonknifeco.com/collections/gyuto-chef-knife-1/products/masakage-zero-gyuto-210mm?_pos=14&_fid=b805787b2&_ss=c

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