Soldato
I have a set of those. They are good. The little sharpener works well.
Knife Thread
- Thread starter Glaucus
- Start date
I have a set of those. They are good. The little sharpener works well.
Caporegime
Get one from here. A new customer can get 5% off and I think they often do 10% off at like Christmas or black friday.Thank you
Cutting Edge Knives - Handmade Japanese Knives & Accessories
One of the UK's leading Japanese knife and accessory shops, we've been helping our customers find the perfect hand crafted knives since 2011.
cuttingedgeknives.co.uk
Hello All,
Considering this knife, it allreads well. Any knife experts see something I don`t before i hit buy? @Raymond Lin
Linky
Don't spend £160 on a Dalstrong. They're stamped Chinese blades that carry a premium because of their often silly designs and loads of marketing.
Something like one of these is cheaper and better: https://cuttingedgeknives.co.uk/collections/gyuto-knives/products/tsunehisa-aus8-gyuto-210mm
Tsunehisa V1 Gyuto 210mm
Thin and extremely agile, this mid-sized gyuto is perfect for those who prefer a minimalist knife with a laser profile and very little weight.
cuttingedgeknives.co.uk
Tsunehisa Ginsan Nashiji Kiritsuke Gyuto 210mm
Super looks, performance and a price that's hard to beat for anyone looking for a versatile and nimble gyuto to take their food prep to the next level.
cuttingedgeknives.co.uk
I second (third?) the other replies advising you to avoid the Dalstrong, and to check out Cutting Edge Knives if you're in the market for a quality Japanese knife. I have a couple of knives from them, and really enjoy them both.Hello All,
Considering this knife, it allreads well. Any knife experts see something I don`t before i hit buy? @Raymond Lin
Linky
That said, I suggest you post a few more details about what sort of knife you're actually looking for, what you'll be using it for, and what experience you already have with different types of knives. You might be happier with a western-style chef's knife like a Wusthof rather than something more specialised and/or higher maintenance.
Soldato
Got one in the end. Thanks @Raymond Lin I will look at those cutting edge ones, however the vouchers were for Amazon so unfortunately had to get from one shop.
Thank you for being ever helpful.
Thank you for being ever helpful.
Here's the current state of the knives following their oil quench and initial sharpen.
The small one is mine, the long psyco murder-she-wrote kitchen knife is Her knife. Mine is a little combo mini-cleaver (has some weight) but at the same time has an edge to cut veggies, skin and cut meat. Hers is more akin to a large chef slicing/boning knife but not as thin as a boning knife.
Caporegime
The current weak yen exchange rate is tempting me to import another knife from Japan...
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Picked up a robert welch 14cm santoku knife today. While im sure there are better options out there, I find the robert welch handles really comfortable and perfectly sized for me.
Permabanned
you do know there mass produced ? and at £62 wow ...
Got mine for £52.
Soldato
- Joined
- 25 Sep 2012
- Posts
- 3,200
I had a 30% discount for an American supplier I've used before... I have this and another petty coming as a birthday present for a friend.
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Associate
Your fancy Japanese knives are all mass produced too.
Permabanned
??? why would i use Japanese knives ?
some of my work knives 1 or 2 there is over 10 yrs old ..
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Soldato
- Joined
- 25 Nov 2005
- Posts
- 12,612
The production method doesn't really matter, what matters is the steel quality
So the chunk of hot metal that you saw me dunking - it was raining today (couldn't do the grouting on the path) so I shaped the handle (Birds Eye maple), cleaned up the blade and sharpened it.
Still got a little work todo but it's useable
Carbon Steel vs the other knives stainless.
I designed it as a bit of a heavy blade - basically as you can do basically everything with a sharp chopper.. this is is like a mini chopper. Pleasantly weighted which surprised me.
Hmm .. just going to check, I think the mrs has has put back what looks like dirty knives..
More info.
So the handle is Birds Eye Maple, which is interesting - it should get a lovely flaming and eye effect once the handle matures a little. It's also odd that when you sand through it, the positions of the birds eyes change, so you can't really say exactly how it will turn out. Some mineral oil will make it pop out (at the moment the blade has some veggie oil on until I can order some. The wood also varies in hardness so you get bits that are hard and then suddenly bits that are softer that you can cut through easier.
The blade has all the quenching oil residue removed, which is an ***** to remove by sanding it off.
P600 grit paper then 1200 grit paper used to get all the original grind marks out which too blinking ages by hand.
I tried to use my old stone to sharpen and hone the blade but that really only got it close, the 1200 paper got it really starting to feel sharp and then I used the ceramic edge of the sharpener to bring it up to cutting - I need to get a proper 8/12000 grit stone. What is nice is you see all the little bits of carbon steel flake when you sharpen (not large chunks but you can see it).
Pins are brass, but currently they're not fully secured (tight but not hammered out).
Still got a little work todo but it's useable
Carbon Steel vs the other knives stainless.I designed it as a bit of a heavy blade - basically as you can do basically everything with a sharp chopper.. this is is like a mini chopper. Pleasantly weighted which surprised me.
Hmm .. just going to check, I think the mrs has has put back what looks like dirty knives..
More info.
So the handle is Birds Eye Maple, which is interesting - it should get a lovely flaming and eye effect once the handle matures a little. It's also odd that when you sand through it, the positions of the birds eyes change, so you can't really say exactly how it will turn out. Some mineral oil will make it pop out (at the moment the blade has some veggie oil on until I can order some. The wood also varies in hardness so you get bits that are hard and then suddenly bits that are softer that you can cut through easier.
The blade has all the quenching oil residue removed, which is an ***** to remove by sanding it off.
P600 grit paper then 1200 grit paper used to get all the original grind marks out which too blinking ages by hand.
I tried to use my old stone to sharpen and hone the blade but that really only got it close, the 1200 paper got it really starting to feel sharp and then I used the ceramic edge of the sharpener to bring it up to cutting - I need to get a proper 8/12000 grit stone. What is nice is you see all the little bits of carbon steel flake when you sharpen (not large chunks but you can see it).
Pins are brass, but currently they're not fully secured (tight but not hammered out).
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So the chunk of hot metal that you saw me dunking - it was raining today (couldn't do the grouting on the path) so I shaped the handle (Birds Eye maple), cleaned up the blade and sharpened it.
Still got a little work todo but it's useable
I designed it as a bit of a heavy blade - basically as you can do basically everything with a sharp chopper.. this is is like a mini chopper. Pleasantly weighted which surprised me.
Hmm .. just going to check, I think the mrs has has put back what looks like dirty knives..
More info.
So the handle is Birds Eye Maple, which is interesting - it should get a lovely flaming and eye effect once the handle matures a little. It's also odd that when you sand through it, the positions of the birds eyes change, so you can't really say exactly how it will turn out. Some mineral oil will make it pop out (at the moment the blade has some veggie oil on until I can order some. The wood also varies in hardness so you get bits that are hard and then suddenly bits that are softer that you can cut through easier.
The blade has all the quenching oil residue removed, which is an ***** to remove by sanding it off.
P600 grit paper then 1200 grit paper used to get all the original grind marks out which too blinking ages by hand.
I tried to use my old stone to sharpen and hone the blade but that really only got it close, the 1200 paper got it really starting to feel sharp and then I used the ceramic edge of the sharpener to bring it up to cutting - I need to get a proper 8/12000 grit stone. What is nice is you see all the little bits of carbon steel flake when you sharpen (not large chunks but you can see it).
Pins are brass, but currently they're not fully secured (tight but not hammered out).
Nice.
Have you considered linseed oil rather than mineral oil? Might bring the colour out better?
I have some purified linseed oil, applied some last night and left overnight for it to soak in. The handle feels dry.
Couple of knives for my collection, one was meant to be a present for someone else but it took so long I ordered them something else 
Tsunehisa AS Migaki 135mm with a custom handle. Aogami super steel with stainless cladding (£90ish)
Tsunehisa SK 150mm Petty, lower quality steel but still very good (£40ish).
Tsunehisa AS Migaki 135mm with a custom handle. Aogami super steel with stainless cladding (£90ish)
Tsunehisa SK 150mm Petty, lower quality steel but still very good (£40ish).