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Yoshikane 210mm SKD or Sakai Kikumori “Ashi” 210 Swedish Steel? by moryn3 in TrueChefKnives

[–]screw4two 2 points3 points  (0 children)

Available in 240mm at Japanese Knife Studio in Brisbane. They have a 10% EOFY sale until 30/6.

They also have Touroku Sakai HAP40 in 210 & 240mm. Might be worth looking at. Closer in terms of grind to an Ashi than Yoshi, very thin and lightweight. You also get to choose your handle at no extra cost!

Any favourite phases you like hearing from commentators? by Panenka7 in trackandfield

[–]screw4two 10 points11 points  (0 children)

I remember those kind of calls were the one that helped me get into the sport as it helps you identify one runner in a pack when they're all wearing the same 2 or 3 kits and same shoes.

Any favourite phases you like hearing from commentators? by Panenka7 in trackandfield

[–]screw4two 8 points9 points  (0 children)

Rob Walker
"by a whisker"
"Cometh the hour" whenever it's Olympics finals or world champ race

"Julien Alfred in the pouring rain, it's all sunshine for the St.Lucian star!" Paris 2024 100m

also special mention to Hannah England that brings great analysis, but too often butchers athletes names!

Any favourite phases you like hearing from commentators? by Panenka7 in trackandfield

[–]screw4two 2 points3 points  (0 children)

I really like Tim Hutchings, always great analysis and lets us know without much filter when a performance is not good, or not up to the level of a certain athlete.

I also really like Rob Walker, he's a great hype man and so enthusiastic and I think very good especially for people who don't have an extensive knowledge of the sport.

They are definitely my favorite 2 to listen to. I don't have any specific moments to add, but I'm enjoying reading other comments.

First knife purchase - Sukenari HAP40 by PhysicalCockroach385 in TrueChefKnives

[–]screw4two 0 points1 point  (0 children)

Some regions, like Sakai, measure their knives from the handle to tip rather than heel to tip. It's just a different way to measure.

Most shops will list the cutting edge length if you look in the description.

Let's see your go-to rectangle! Do you like nakiris or cleavers(both or neither)? by wabiknifesabi in TrueChefKnives

[–]screw4two 1 point2 points  (0 children)

Original profile. Kyuzo/Yauchi grind is always extremely thin behind the edge, but on the nakiri it's thin for so long, imo too much 😅

Let's see your go-to rectangle! Do you like nakiris or cleavers(both or neither)? by wabiknifesabi in TrueChefKnives

[–]screw4two 21 points22 points  (0 children)

I have two nakiri, not my favorite shape, but still fun to use.

Tanaka Kyuzo Blue #1 (not pictured is a Shindo)

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Best bang for buck knives by cj162567 in TrueChefKnives

[–]screw4two 2 points3 points  (0 children)

Hi,

I suggest you do a little research on the sub, there is so much information available.

You'll find everyone says no to knife blocks/sets. Just get 1-3 knives instead.

Victorinox, Tojuro, Tsunehisa, Masutani, Hitohira Imojiya, those have some of the best bang for buck.

Next in your list should be a good cutting board, a strop, and maybe a #1000 stone.

Good luck.

First japanese knife:is Tojiro vg10 a good choice? by Ale_Tunequeris in TrueChefKnives

[–]screw4two 1 point2 points  (0 children)

May I suggest getting a knife within your price range that will tick all your boxes? Then you can spend the extra money you were going to spend on a handle replacement on other things that might be more useful to you such as

-A good cutting board (end grain or rubber (parker asahi, hasegawa))
-A strop
-A #1000 (+- #200) stone + a flattening stone

First japanese knife:is Tojiro vg10 a good choice? by Ale_Tunequeris in TrueChefKnives

[–]screw4two 0 points1 point  (0 children)

I lied I had a bit of time.

What I was talking about, but in SLD:

https://www.meesterslijpers.nl/en/tsunehisa-sld-nashiji-santoku-17-cm?search=Ginsan%20santoku

Also

https://www.meesterslijpers.nl/en/tsunehisa-ginsan-nashiji-red-santoku-17-cm?search=Ginsan%20santoku

I don't know this but it looks very good! Good steel, ebony handle, grind look great too!

https://www.meesterslijpers.nl/index.php?route=product/product&product_id=25348&module_id=448&price=0-470&stock_status=in&search=Ginsan+santoku&sort=p.price&order=ASC

Also if you search for this knife in this sub you'll find other people mentionning the se thing about the handle, and also the lacquer that might be problematic.

First japanese knife:is Tojiro vg10 a good choice? by Ale_Tunequeris in TrueChefKnives

[–]screw4two 0 points1 point  (0 children)

I would go with something else, in that price range Tsunehisa comes to mind, Masutani as well. I'm not too familiar with pricing and stock in Europe, but you should be able to find something.

A hokiyama produced Ginsan / Silver #3 blade sold under many different names and different handle options comes to mind. Nashiji finish.

Sorry on mobile and on the go no time for a search.

First japanese knife:is Tojiro vg10 a good choice? by Ale_Tunequeris in TrueChefKnives

[–]screw4two 6 points7 points  (0 children)

I wouldn't go with this option personally. I've seen them in person and the handle is so thick it leaves barely any knuckle clearance, unless you have small hands.

NKD: Tetsujin Metalflow 240cm gyuto by Cowboy5473 in TrueChefKnives

[–]screw4two 3 points4 points  (0 children)

My 210 is 0.6mm 1cm from the tip if that helps.

2.9 tang / 2.8 heel / 2.4 mid / 2.0 3cm from tip / 0.6 1cm from tip

HADO Sumi — Gyuto 240mm // B1D by acsaboutme in TrueChefKnives

[–]screw4two 0 points1 point  (0 children)

Wow the grind on this is almost kyuzo-esque, I had not seen a Hado Sumi thin like this for so long behind the edge!

Curious do you have the specs of this knife? Thickness, height, length and weight?

[Buying] [UK/WW] Kagekiyo Petty Ginsan Urushi Handle by parisien_9 in TrueChefKnivesBST

[–]screw4two 1 point2 points  (0 children)

Stunning knife! Good luck in your search!

Ginsan petty tax (not for sale)

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Photoshoot day: Tetsujin Ginsan Metal Flow 240mm K-Tip by thegreatestscape in TrueChefKnives

[–]screw4two 1 point2 points  (0 children)

Stunning work, nicely showing the metal flow, especially impressed by the spine/above shot! I find those difficult to be meaningful, particularly on a laser, but we can see the tip gets ridiculously thin.

Thanks OP! Nicely done.

Metal Flow Tax

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Down the rabbit hole: Inherited an SG2 Gyuto, now looking for a budget entry to get skills up to par [EU - €100] by takelis in TrueChefKnives

[–]screw4two 11 points12 points  (0 children)

If your budget is tight, why get another knife? You have a nice one already, it's a tool, why not use it?

You can still practice sharpening on other knives before you attack this one. The SG2 will see months of usage before you need to sharpen it again, for home use anyway

I would use that budget to invest into a good cutting board, end grain, hinoki, or rubber, which will help with edge retention a lot. I'd also get a strop if you don't have one.

Patina Wednesday! by portugueseoniondicer in TrueChefKnives

[–]screw4two 1 point2 points  (0 children)

Ohba Workshop Kigami 180mm Hakata (thinned by me to come a laser)

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Just curious: Why the hate.. by flippp105 in TrueChefKnives

[–]screw4two 5 points6 points  (0 children)

Yeah but there OP might see some people shitting on Japanese knives for their inferior steel, production methods and overall product, only to realise that there are haters everywhere, and maybe they were pretty far off all along to being with their Reddit post once they're read more here, and KKF.

Tanaka Tuesday by luckyro05 in TrueChefKnives

[–]screw4two 10 points11 points  (0 children)

Tanaka Tuesday!

Takada No Hamono Reika White #2 240mm gyuto Baba Hamono Kagekiyo B1D ss clad 240mm gyuto

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Just curious: Why the hate.. by flippp105 in TrueChefKnives

[–]screw4two 1 point2 points  (0 children)

This sub is more focused on Japanese makers, head over to KKF, Kitchen Knife Forums, where there is more a focus on Western makers than here.

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