/ck/ - Food & Cooking

>>18227884
Yeah, just poorly fitted handles, inconsistent steel, and boundless weeb retardation about why it's inherently superior because it's Japanese.

>>18227901
Cry more, poorfag.

>>18227916
I can appreciate well made Japanese knives as well as knives made well anywhere else by anyone else because I'm not a weeb.

>>18227901
but...the symbols on the knife are cool, you have to admit

>>18227928
Then what the fuck are you crying about?

>>18227901
but it IS inherently superior because it's Japanese

>>18227951
Seems like a bit of projecting. I'm not crying, I'm simply pointing out the idiocy of OP's flaming bullshit.

>>18227956
ok fool, tell me... where beyond the islands of Japan do they make good and seemly knives?

>>18227989
germany.
most of the best japanese knives are just old companies that were setup by german guys after the country opened up.

>>18228002
>most of the best japanese knives are just old companies that were setup by german guys
name one of these "best japanese knives"

>>18227989
Many places, if you're looking for hand forged or custom stuff, as you seem to imply by your images. Granted, not on the same scale as Japan, but who cares about the scale of it when you're wanting something handmade or custom? >fool
Says the one that thinks only Japan does these things. Says the one that accuses someone who points out their previous idiocy as simply not spending enough money to appreciate good stuff. Do you ever tire of being wrong?

>>18228034
>Says the one that accuses someone who points out their previous idiocy as simply not spending enough money
wasn't me.

>Do you ever tire of being wrong?
I hope someday I will be wrong, for a change

>Says the one that thinks only Japan does these things
So easy to prove me wrong, just post an example. Or you can continue bloviating instead

>>18228056
>bloviating
Again, with the projecting. You've already proven that your personal opinion on styling is pure weeb, and that you reject anything not distinctly Japanese in style, so again, as was already pointed out in your previous garbage threads, there is no point. If you wish to stop bloviating on your own account, you could point out where anything I've actually said is incorrect, or lacking in judgement aside for mistaking one post for you. In my defense, it had the same style and thoughtlessness as you.

Can I get some recommendations for some knives? Finally gonna upgrade away my ikea knife

>>18228073
Japanese.

>>18228070
blah blah blah blah

>>18228073
https://www.japanesenaturalstones.com/tanuki-kurouchi-gyuto-210mm/
get a cool cheap rustic knife like this

or if you won't spend that much then at least get a Fujiwara Kanefusa FKH for like $70-80

don't buy non-Japanese

>>18228118
>don't buy non japanese
why? I hear the germans make good stuff

>>18228131
Japanese knives can provide much better performance, but you need to treat them with more respect. Good german knives are usually tougher at the cost of pretty much all other aspects of performance.

If you want to beat on and abuse the hell out of your knives a butter soft german or european knife will hold up to it better ans be easier to fix than a Japanese knife that will just chip out on the first misstep.

It's a tastes/personality thing.

>>18228334
Or, you know, you could get one of the ultra-hardened blades made in Germany... or anywhere else, you weeb.

>>18228334
>japan is the sole manufacturer of high-carbon steel

>>18228388
Recognizing the differences between the way knives are generally made in two different countries on average does not make a weeb, dummy.

You know there's more to it than just the hardness of the steel, right?

>>18228073
Buck 120

>>18228428
Claiming one country only has "toughness" going for it, while the other is better in every other way, then also using hyperbole like "butter soft knives" - implying all non japanese knives are "butter soft" and only glorious nippon steel can be medium to hard sure makes you a weeb though. In the offchance that the post before was also you "don't buy non-Japanese" is terminal weeb.
At least fucking own it if you are a weeb.

>>18227884
dgs

Yoshi blade or nothing.

>>18228073
I just bought a victorinox that replaced a chicago cutlery. Both decent knives. Im not a poorfag but Im also not gonna blow a bunch of money on a fucking knife

>>18228521
You're obsessed, and your reading comprehension needs serious work. Did you forget I'm talking about the average between a well made german knife and a well made Japanese knife? I never claimed one was better than the other just that it's a taste/personality thing.

>>18228428
Dipshits don't get to call others dummies without backing themselves up, dipshit. So are you going to list any these performance factors inherent to Japanese knives? You mention toughness, and that can really only differentiate between steel type vs hardening. If you go by steel type, I refer you to >>18227901
for the vast majority of the sorts of blades weebs post. If you go for the meme steel ZDP360walkaway of the year, that's on you. What other performance aspects are indicative here? Please, enlighten us, oh Nippon sage.

>>18228388
LIKE
WHAT

>>18228592
>search engine tab
>HRC 66+ chef knife
difficult, I know

>>18228073
>>18228546
Is correct. 95% of this board doesn't know how to cook or even knows how to use knives properly, let alone uses knives on a daily/weekly basis. Henkel/Victorinox are best value/money. WMF/Global/Chroma are more expensive and better, but suited for the hardcore user/professional. Everything else is snobism/for knife jugglers in the circus.

Things to consider that are far more important than brands, countries, production methods:
>1) Your hand will "set itself to" your knife
Don't buy different brands, stick with one if you want to cut well.
>2) Your knife will "set itself to your hand" too.
Don't buy a knife/knives others will use (it's ruined) or put in the dishwasher (RIP).
>3) You'll eventually want to buy several types of knives from one manufacturer.
You want a chef's knife, paring knife, bread knife, filleting knife, serrated knife. Choose the manufacturer that best suits your needs and habits.

>>18228573
>So are you going to list any these performance factors inherent to Japanese knives
edge retention, grind, ease of sharpening

japan makes a plethora of knives that are thin behind the edge and hard enough to hold that thinner edge. this is much more common with Japanese knives than with German knives. If you spend enough money you can find someone in Germany (or anywhere) to forge you a Japanese-inspired knife that's hard and thin, but this isn't the typical German style and you can generally get a better deal buying something from Japan

>>18228595
until you are man enough to stake your argument on some example, I am going to conclude (correctly) that you don't want to pick any one thing to represent your argument because anything you could choose is either clearly inferior, incredibly ugly, or very overpriced

>>18228605
Or you could get any flat grind knife (windmill comes to mind), or a super thin stamped blade, seeing as the vast majority of Japanese knives that people prefer are not single bevel. Or you could buy a deba, sujihiki, honesuki, nakiri, hankotsu, yanigaba, or whatever mix of highly specialized knives you prefer for that mix of performance factors you list for which absolutely no generality exists whatsoever.

>>18228573
Blade geometry plays a major role in performance, specifically how sharp a knife feels. Generally speaking softer knives need to be thicker behind the edge and have a more obtuse bevel angle. Why? Because softer steel has lower edge stability. It rolls instead of chips when abused, a good thing for some. Thickness and edge bevel angle make a huge difference in how a knife feels when it cuts.

When I think of Japanese steel I only really care about the paper steels, which are fairly simple, but very high quality, high carbon steels that rely on hardness over carbide content for edge retention. They have a very fine grain and high achievable hardness. Higher hardness and a finer grain allow a knife to hold a much more acute angle. Fine grain means the knife can get sharper, marginally, but also plays a role in how easy it is to sharpen.

My last point will be about san mai construction or laminate steel. Using a hard steel laminated between softer cladding means a knife can have a much higher hardness while retaining some semblance of toughness.

>>18228613
Until weebs stop being weebs, their opinions on beauty don't matter in the least. -.- here's an emote of a 10/10 for weebs in the vein of OP's name posting

>>18228657
>in the vein of OP's name posting
that's the subject line, retard

>>18228549
Someone disagreeing with you isn't obsession. I am also not the same anon as >>18228388 though you seem to think so.

>>18228073

>>18228677

>>18228667
>rivets
>pseudo ergonomic handle
>moon rune bacteria breeders
fucking disgusting

>>18228681

>>18228683
>moon rune bacteria breeders
it's actually marketed as having an antibacterial handle... checkmate

imagine not wanting powerful runes on your blade...

>>18228670
Screeching weeb is almost always obsession. Some people prefer a tougher knife at the sacrifice of sharpness and there is literally nothing wrong with that.

>>18228699
>handle
>blade
I'm confused on where the misunderstanding is.

>>18228718
>sharpness
You sound like one of the dorks that talks about out-of-the-box sharpness.

>>18228741
I'm talking about what I like to call perceived sharpness, or cutting resistance. It's different from actual sharpness or how fine of an apex you form.

Sharpen a knife at 20 degrees per side to 3000 grit, sharpen the same knife to 12 degrees per side 3k grit and you'll feel a major difference in cutting resistance.

>>18228777
Yes, like one of the dorks that talks about out-of-the-box sharpness. Maybe with a little more self-awareness, but not much.

>>18228792
Rather be a dork than a weird dude who goes into a knife thread to screech at people talking about knives. Self awareness lmfao.

>>18228797
I'm fine with talking about knives. Just not idiots, especially tasteless weebs who can't help but to flame their shitter opinions everywhere as though they are factual.

>>18228805
Well, what makes a great knife in your estimation?

>>18228805
>>18228812
To keep it simple focuse on what makes a great chef's knife/gyuto.

>>18228812
Folded 1000 times, of course. The performance increase fro that is exponential, of course. 3x more better sharpness for each fold. It makes things taste better, too, but most plebs can't detect it.

>>18228573
It’s not on anyone to make you less retarded, anon. Buy whatever makes you feel better about yourself.

>>18228683
Imagine not washing your knife

>>18228823
Boring.

yup for me it's fibrox and chink wheatstone

>>18228839
Yeah.

>>18228431
based

>>18228840
>not getting the latest river rock from AuthenticJapaneseSharpeningStonesToGO(tm)
never gonna make it

>>18228856
Japanese natural stones are cut from inside mountains not river stones, silly.

>>18228862
Only for the uninitiated. Rivers cut through mountains. I've said too much already.

>>18228867
>river knife
>cuts through mountain

But how many folds does it have?

>>18228874
I stopped counting at around 3782 grit.

>>18228862
Jokes on you. Mine was cut from the very foundation of Osaka castle and personally blessed by Amaterasu Omikami. I have to purify it with sake and perform a Shinto chant every time I use it.

>>18228885
>Counting grit in natural stones.

LMFAO. Bro do you even jnat?

>>18228891
Okay now that is pretty based. You able to get a mono-molecular edge with that?

>>18228894
I was the reason they stopped counting.

I will never buy a knife with a stupid fucking wa handle

Fuck you all. Instead of bitchin around low tier dipshit...just buy a Kiwi knife for 20 bugs from Bezz and you're gonna be fine until you die. Thank me later.

>>18228978
Yuck.

recently got a Gesshin Ginga after waiting for it to be produced again

Lmao I stopped responding to >>18228670 to do some IRL stuff that was more worth my time, glad to see he's just gone over to arguing with other anons, kek.

>Lmao I stopped responding to >>18228718 to do some IRL stuff that was more worth my time, glad to see he's just started arguing with other anons, kek.

is it necessary to seal a jnat with lacquer? how do you do it

halp my cutting board gets a rough surface each time moisture gets on it
ive been oiling it the last few days and ive sanded it once because of this

>>18229121
It depends. Softer stones should be sealed. You can buy cashew lacquer, which is basically urushi, but not as horrendous to work with.

It won't hurt to seal harder stones either, but it isn't really necessary unless you see a seam where water ingress may cause problems.

>18229121
Thanks for the (you), babycakes.

>>18229148
Forgot to mention Nail polish, or shellac work as well, but cashew lacquer is the best by far, but also massively annoying to work with. They sell it on etsy.

>>18229148
>>18229153
i just apply it to the bottom of the stone or the sides too?

I have some Watanabe knives I've been rocking for 15 years. They're alright, hold a good edge for a while and sharpen back up quickly. These were back when he was still apprenticed under his dad and they were the value option.

>>18229164
Bottom and sides. Here's one of my rocks sealed with cashew lacquer.

Beautiful kawa, godly stone.

I have some Watanabe knives I've been rocking for 15 years. They're alright, hold a good edge for a while and sharpen back up quickly. These were back when he was still apprenticed under his dad and they were the value option.

>>18229179
ok thanks. should i cover the top with masking tape

>>18227884
Is Zwilling a good brand? I got a meat cleaver, a vegetable cleaver, a paring knife and a bread knife from them. They are my first brand knives so I don't have any reference for performance.

>>18229190
Zwilling is one of the more "mainstream" german brands, somewhat like wüsthoff, so decent overall, though their lineup has some variance in quality, ranging from "budget" stuff to pretty high quality stuff. Almost exclusively mass produced though, but within that market you can definitely do a lot worse.

>>18229187
Yeah it will come out cleaner like that for sure.

>>18229201
Thanks for the clarification friend!

>>18229187
Also what kind of stone did you get? Got any pics?

This is my latest purchase Nakayama Hatanaka Kiita Iromono.

>>18229224
Pic.

>>18229119
>mom made me take out the trash, but we did it Reddit! Tippytopkek!

>>18229224
its a little aiiwatanii san im using as a razor finisher with asanos. shaves have been nice but im worried about a little stone like that which is why im thinking about sealing it

>>18229241
Nice. Love the edges off a good nagura progression. It never hurts to seal a stone unless it's double sided, but that's fairly rare.

Are you koma pilled yet?

>>18229201
>Almost exclusively mass produced though
It would be nice if we could stop pretending this is an inherent negative.
I don’t pay more for a hand-forged knife because it somehow produces a better result. I pay more for it because I like that it will have slight differences from the others, and I like supporting a traditional craft.
But pretending handmade is always better than “mass produced” is as silly as pretending “local” is always better then “chain”. It simply isn’t true.

>>18229249
>Are you koma pilled yet?
no. is it worth? would it slurry well on the aiiwatani?

don't ever try to corner a Euro knife defender. don't try to get them to tell you what they like in a knife or what European knives are good. They cannot be pinned down, they slip out of all your traps like they're a press secretary for the Biden administration. just call them poor

>>18229259
I think mass production caters to cost of production and the concerns of those who have no business owning a knife at all more than inherent quality. Not that anon and otherwise I agree with you completely. It's a question of whether you're getting a good product or a product made to a price bracket and it's difficult to navigate.

>>18229092
what's it like? any good?

>>18229286
yea, really like it so far. comfortable. but I haven't been able to use it properly a ton yet since I've been in the middle of moving so no real work with it yet.

>>18229269
Don't have much experience with aiiwatani stones. If your other naguras are kicking up loads of base stone may not be 100% worth it.


I think koma is worthwhile if you're still looking for that little extra bit from your honing. It also sets you up really nicely for tomo+ water only or trace slurry finishing. Koma is kinda of weird also, so if you have a super nice mikawa magura you may not even need it also.

>>18229279
Based camera.

>>18229316
>>18229269
Mejiro not mikawa

>>18229316
I see you are a gentleman of culture as well.

>>18229279
Again though, “mass” production is subjective.
It’s the same as asking how many barrels of beer someone can produce before they turn from “micro” to “macro”. Nobody has an answer.
I own a couple of Shun knives (higher end among their models). I also own a few handmade Japanese knives I typically refuse to admit what I paid for.
I experience zero reduction in use/sharpening performance with the Shun.
Of course I derive more joy from using the others, but it is for non-performance reasons. You can’t help but have more respect for a tool than an artisan put his work/sweat into. My favorite is a nakiri, into the blade of which the blacksmith carved my and my fiancée’s names as our wedding was upcoming.
Of course I treasure that knife above all others, but I’m not going to act as if it has superior use dynamics to any other well made nakiri, including a Shun.

>>18229259
>It would be nice if we could stop pretending this is an inherent negative.
It really isn't, didn't mean to imply that. In fact I almost exclusively own mass produced knives, in terms of performance/money they are much better.
And when most anons say "hand forged" they think of glorious nippon steel, not some poor people in vietnam using scrap metal, or LKW springs/sawblades (if you are lucky) to "hand forge" the knives.

>>18229336
I think the difference for me at least is favoring more expensive and sometimes more fussy steels that are hardened I'm a way that makes them a pain in the ass to sharpen but you do it less. Mass market favors the cheapest stainless with shit tempering and you end up with too oldschool stainless that doesn't take an edge and doesn't hold it, or good steel that's too soft for what the steel can do. Or constant microchips everywhere. Hence why half my shit is ~59hrc 1095 or some kind of memesteel. Or fancy jap tempering of some hitachishit to the same effect.

>>18229375
You want a 70hrc zmax knife?

>>18229399
I'm good with >>18229181 and old hickory. I see the value of fancy shit if you're processing 10 hours a day, I use a 20cv to carve exotic hardwoods, but for normal kitchen use you can't beat grandma knives and the Japanese equivalent.

>>18229336
>my and my fiancée’s names as our wedding was upcoming. Of course I treasure that knife above all others

>>18229430
I hope your life gets better someday, anon.

>>18229508
lol what warranted that response to him anon?
weird

>>18228431
one of these days you gotta make a cut demonstration video for us to prove you can use this thing in the kitchen

Which one should I get?

https://www.amazon.com/s?k=Sujihiki

>>18229622
>weird response to something normal
>fine
>normal response to something weird
>weird
Alrighty.

>>18229757
misono swedish steel gets my vote

>>18228002
>g*rman knives
>good
lol
lmoa even

>>18228851
Thanks!
>>18229722
Lol is it that hard to believe? That a knife cuts things?

>>18230195
I won't believe it till I see it

>>18229792
seconding

>>18230195
It's dual purpose. You can show off your proficiency in using a knife not purpose built for cooking and show of the buck 120s stellar performance. Hell you could make a whole youtube channel on it alone. Imagine eventually getting sponsored by buck and then you can become a real shill!

>>18230287
Ok! Only japanese steel folded 800 times can cut an onion and a pig for supper hey?

>>18230309
I'm a sponsored BBQ cook already. :)

>>18227884
>not calling this thread ma/ck/

>>18229092
I'm sure that's a good noife but all I can think of is reddit

>>18230324
Bro just post the dang vid.

mehreeen ka-bar fighting knoife

mehreeen ka-bar fighting knoife

https://youtu.be/e50gujs4l-I

>>18228573
Japanese knives are just better. I know this is true because you get so assmad about it. lmao

>>18231149
ever since I got into high end pocketknives. I question the legitimacy of Japanese knives.
the practice of metallurgy has come so far in just the past 20 years. especially in the western world, Japanese knives may be phased out as being known as the type of knife you purchase.

>>18231354
sounds like cope and fear of nipon steel

this general is more weeb than /a/ and /jp/ combined
>>18231354
I've seen good knife steel being used on kitchen knives but they're still quite rare and seem to go out of stock very quickly. there's supposedly some M390 knives from China, but most likely those are just fake.

>>18231354
Pocketknife collectors are worse than any kitchen knife collectors. At least we cut more than cardboard boxes and the tape holding them together.

Simple high carbon steels will always have a place in the knife world that no modern cpm ultra high carbide yada yada steel can replace.

>>18230313
t. probably doesn't even own the knife he's shitposting about

>>18231401
It's more common in custom knives for meat processors, but is incredibly expensive because of the number of stones and sanding belts you go through to make them. The necessary cryo tempering and very fine line between toughness and hardness also makes them more difficult to make. The only thing that sharpens the carbides without ripping them out of the steel are diamond carbide stones. Everything about it is a massive pain in the dick, other than not having to sharpen it very often.

It's a very niche market.

>>18231401
I tried buying those but nowhere to fucking be seen

>>18231504
Right..... Too bad I already posted it >>18228431
>>18230482
We'll see what happens.

>>18231935
High carbide steels SUCK to hand sand. Usually 3-5x more effort for the same finish. I made a guy a quarter inch cpm cruwear cleaver that I refused to hand sand. Got a pretty nice 400 grit belt finish tho.

Good lord these were a lot of work. All cpm cruwear because he wanted super tough knives. The guy loves them, so I'm happy.

>>18232834
Lrn2sharpen

>>18232910
The cleaver has a convex grind. Not easy to get a clean edge. It was quite sharp. Also post your knife.

huh just noticed the knife's spine was pre-rounded around half the way to the tip. Also the choil area has a very slight chamfer

>>18232951
Utilitarian finishing. Better finished knives will usually leave the last inch un-rounded.

>>18232834
I hate that kind of wood for handles, BUT: Nice job anon, you are cool

>>18232951
is that the ginga

>>18232950
I have .....

>>18232972
it's k. i've been told that my handcrafted artisan knife finishes rival that of the best nippon bladesmiths. i mean just look at this beautiful damascus finish I added to this cleaver

>>18232834
Fuck yeah Etsybros let’s have a brofist
*brofudt*
Fu jursg.

>>18233270
*fisg yeag

>>18233268
You learn fast that getting anywhere close to a hand sanded finish is quite difficult with any sort of power tools.

The best I've found is 220 grit belt, 400 grit belt, black rouge on a cork belt, and if you want it really shiny/near mirror you can do green rouge on cork belt. 400 grit belt finish is enough for a cleaver if you can do it cleanly.

To save your knife if you wanted to spend and hour or two on it.. I would get a piece of wood and wrap 220ish grit sandpaper and just work out the wobbly scratches. Move up to 400 if you wanted. Finishing the job with full swipes from hilt to blade to remove J hooks. The damascus is pretty sweet tho hah, nice chatoyance.

Found a nice (looking) antique Japanese made knives set for cheap at a thrift store, but half of them are as dull as a license plate. They're full tang with brass rivets, rosewood handel's, and very minor rusting; pretty nice even though they need to be refinished. I'm assuming their just some mid-range set a Boomer bought in the 60's, but I'd like to know for sure.

Are there any resources on researching old knives and/or refinishing that someone could spoon feed me?

>>18233844
Post pictures

>>18231354
High end pocket knifes and chef knives are completely different entities.
Pocket knifes tend to use super strong and durable steels because they're meant for tough work.
Since most food is generally on the soft side of things, you can get away with a less durable steel that is conversely easier (and much more pleasant) to sharpen and can theoretically get a finer edge.

My attempt at restoring an old Henckels Friodur I found for 1 euro at the flea market, it was probably lying in a garage somewhere and only used to open paint cans and doing random shit. There's still a lot of scratches here and there, maybe I should have started my sanding with a lower grit, but I also tried to save the brand marking at least a little bit (still barely legible now). It is what it is.

I need a good knife for my tiny kitchen, like a bit smaller than a chef's knife, any tips?

>>18234443
120mm petty or those tall Japanese paring knives. Preferably of Japanese origin for maximum folds and flavor.

>>18234443
Esee Izula

>>18234443
you could get a 180mm gyuto or santoku. chef knife is generally 210 or 240. 180 sounds close but actually it feels much smaller than it sounds

e.g.
https://bernalcutlery.com/collections/gyuto/products/seki-kanetsugu-pro-m-180mm-gyuto?variant=39677922181272

>>18227954
japanese people are bums. they're bad at all the things they do so they dress it up in tradition and formalities to make it look cool and appealing.

>>18234455
>>18234664
Nice how do I sharpen this

>>18234824
1.5k whetstone. I like the shapton kurumaku line, personally.

>>18234443
Santoku

>>18234824
1k-ish stone should do the trick. You would also be wise to get or make some kind of strop to touch it up between sharpenings

AUS-8 isn't as nice to sharpen as Hitachi carbon steels but it can be done

imagine not wanting nipsteel in your life

>>18234911
>>18236429
>>18235192
Nice I'll be looking at a santoku then. Do I need different stones if I get thousand folds Nippon steel? I think I'll just get something cheap from Europe desu

Bökerface :DDDDD

>>18234680
Retarted take

>>18236892
>thousand folds nippon steel

This is typically just an overused, tired meme, but in reality there is a steel called tamahagane that requires lots of folding to purify and mix carbon in. It's extremely expensive because nit much is made anymore, and it's a laborious process to work. A single knife can cost well upwards of 5k dollars, and more like 10-12k. Traditionally speaking a Toishi, or sword polisher would use 5+ natural stones + 2 different types of finger stones to polish a blade made with tamahagane steel.

Tamahagane also performs just about as well as modern high carbon steel, maybe a little worse. Back in the day that shit slapped, but we've deceloped more efficient refinement processes.

You'll probably never get a tamahagane anything, so one stone will almost always suffice for your needs. Unless you chip your blade. In that case a second stone that's 300-500 grit will be enough to fix it.

Oh wait you're probably getting eurotrash, so just throw it out when it gets dull or damaged.

>>18234443
I don't get it, the cutting surface is pretty much the same in large kitchen or small kitchen, unless we are taking about commercial kitchens.

>>18236746
That knife looks sick. Whats the brand and type of steel?

>>18237065
So just buy a misono ux10 santoku?

>>18237253
Munetoshi kurouchi petty or gyuto.

The danish weeb just got a restock of munetoshi 165mm petty knives. 117 bucks. I like to suggest handmade over factory, but if you need a western handle go for whatever.

>>18237253
No, a gyuto

>>18237296
Or do this if you want to make being a "knife guy" your hobby/lifestyle

>>18237348
Or if you just want a really good value handmade knife...

>>18237296
Where do I buy this?

>>18237608
The danish weeb! Japanasenaturalstones.com

>>18237296
And why not the santoku? Seems easier to use for me since it's higher

>>18237637
The misono? I just like reccomending handmade knives. White steel is also really great for the home cook imo. The petty and gyuto are both tall enough to give your knuckles clearance.

>>18237646
No I meant this

>>18237652
Oh.. just up to preference at that point. I was saying the petty may be good because you wanted a good small knife, so it may have been a better fit for your cutting board/kitchen.

>>18237669
I think this 170mm santoku will be good. Just cutting tomatoes, paprikas and aubergines

>>18237685
Yep if you're mainly doing veggies a santoku will be perfect. If you're so inclined you should post a review on it if there's a knife thread up if/when you get it!

I have a munetoshi butcher that I really love using. Super sharp and near indestructible.

>>18227884
i bought a ceramic knife and managed to cut myself real good in the palm the first time i used it. do you guys have any good resources to read on how to properly and safely use knives? i dont have a lot of experience using knives and lucked out this time since i missed all the veins nerves and ligaments in my hand this time, but next time i wont be that lucky.

>>18237379
...and want to make its care and feeding your hobby, like adopting a rescue dog basically

also much like a rescue dog you'll feel the need to constantly bring it up whenever other people weren't asking

>>18237756
Brother, it's just a knife. Don't put it in the dishwasher, or put it away wet. It's not like the thing will take a fat shit on your bed.

>>18237741
Ceramic knives are ass, but let's not get into that right now.
Essentially there are different techniques around, one of the easiest to get started with, in my opinion, is with a "claw" grip (no idea what the formal name is, maybe some chef anons can talk about that).

Essentially with your non dominant hand, you grip the food. You make a "claw" so that if you look at the food from above the joint of your finger is closer to the knife than the tip of your finger. This way, as long as your knife is vertical you can never cut the tip of your finger. This non dominant hand holds the food and decides where you cut. With your dominant hand you hold the knife, but you press it against the finger joints with a very light pressure. Now with your dominant hand you do the chopping motions. The position, as in where the knife cuts, is decided by the non dominant hand. As long as you do not move the knife up so far with your dominant hand that the edge is higher as your knuckles, and as long as you keep the knife vertical (rather than at an extreme angle) with this method you cannot cut yourself. For very large amounts of food this grip can be annoying, as the knife can cause friction to the finger yoints and make the skin there hurt, but for a homecook that shouldn't be an issue.
See >>18171798 thats where I did a shitty drawing in another thread.
Technique is very important. You maybe heard people say that "a dull knife is a dangerous knife" and that is true if you have the technique down, because the blade can't slip if it's sharp, but without some basic technique a sharp knife can be dangerous because there will be very little resistance to the blade once you cut your hand.

>>18237853
thanks a lot for the guide anon, have a duck for your efforts

>>18237165
masakage, white #2

>>18237756
>enter the knife thread
>why is everyone talking about their knives? literally who asked???

>>18236929
YWNBJ

>>18237652
if you're in the US you can also get one from aframestokyo, might end up cheaper idk

https://aframestokyo.com/collections/santoku/products/munetoshi-santoku-165mm-white-2-steel-hand-forged-japanese-knife

>>18237884
I appreciate the duck, thanks anon.

>>18238052
imagine if he had a japanese knife though

>>18238054
Thanks a lot but I'm in the EU

>>18229181
well done

>>18237756
Ask me how I know you have never owned a knife like that and have no idea what you are talking about.
The retardation it takes to come into a knife thread full of people who know about these things and then deliberately talk out of your ass is incredible.

>>18237756
I have a rescue dog and a fully non-stainless japanese knife. the dog is 10000x more work than the knife. the knife just requires occasional sharpening, rarely thinning, and wiping after use. whereas the dog is ruining my life

>>18238221
FUCK rescue dogs

Why no obsidian knife

>>18227989
China

>>18234443
6in Victorinox

>>18238063
would probably chip on a rib

>>18238535
ignore this poster

>>18234355
nice, it looks pretty good

eliminating all scratch marks is hard, I have struggled to do this

Cheap ass Members Mark commercial knives have always worked just fine for me. They are not works of art, but are sharp and can be kept sharp. Sharp to me means easily slicing a tomato about 1mm thin or easily butterflying 1" think meat cuts easily. Are they works of art? No, they aren't. But they are at least 98% as effective as the most expensive Japanese work of art that you can fine. And I won't feel bad tossing mine into the dishwasher.

Is there a retard proof way to sharpen your knife? I can never seem to really get it sharp.

>>18239010
Yeah there's this revolutionary new sharpening system called git gud, and it's completely free.

>>18239010
just practice brother

>>18238977
Victorinox knives are good knives.
They should be one of the default options whenever you're unsure of what to get.

>>18239010
Trial and error.
Get your stone wet.
Get your stone stable.
Get a steady hand.

>>18239010
Try using angle guides to start off, they help keep the blade consistent. Also flatten your stone occasionally.

>>18239010
>Is there a retard proof way to sharpen your knife?
yeah get a hitachi white or blue steel knife. or even an SK4/SK5. very easy to sharpen

>>18239003
The blades don't have the finish of Victorinox knives, so are they supposed to be Mercer, Dexter, or some other clone?

>>18239003
And honestly not surprising that they're sharp. They probably have better steel than the majority of artisan japanese knives.

This fag was sooo indignant in the last thread when I called him a troll who was spamming every thread with his bullshit. Lo and behold….. he continues >>18228431

>>18240009
Hitachi and the swedish steels used in jap knives are almost guaranteed to be higher quality than in that blade, but it sort of depends on where the steel is produced.

Heat treat is also extremely important in blade quality and a high end Japanese knife will have excellent heat treatment. Much better attention to detail than factory stamped blades.

On top of that most cheap factory knives use uncooled powered abrasives to sharpen their knives initially, which fucks the temper at the edge.

>>18227901
It's because of the katana you envious faggot.

>recommending a non-stainless steel in 2022
What the fuck is wrong with you.

>that niche chinese knife company got too popular because of some chef boyardee
>knives aren't shipped wrapped in the day's local newspaper anymore
>insignia is just a stamp
>knives have qr codes to their website laser etched on the blade
>completely machine sharpened and have to make an edge yourself after one use
>steel is needs way more sharpening for the same edge and never rusts, it's hardly even carbon anymore
I hate you cck. Carbon steel cleavers are oxymoronic and once your hypetrain dies retards like me won't be there for you

>>18228599
weebs ignoring this post just adds to its quality

second point is the only thing that matters if you're starting with knives, getting any chef knife for 40$+ should be good enough until you get tired of having a dull blade, I personally prefer a rod sharpener, quick work with good enough result, I don't need to spend half my life sharpening blades when the main point is cooking

Anon you spent over $300 on that knife? How come it's all stained brown? Why do you never use it? Why don't you clean it?

>>18240396
His post is just the right balance of reasonable and stupid without being inflammatory.

A 1.5k whetstone takes 2 minutes per knife if you don't suck or let your knives get too dull. This is especially true if you are using a hitachi steel or other high carbon like white #1, which is easy and enjoyable to sharpen. Much more so than cheap stainless.

>>18240480
Typo : White no.1 is a hitachi steel, simple high carbon steels like 1095, w2, 26c3, 1084.

>>18240416
STOP JUDGING ME! anyway how do i clean this thing, just soak it in vinegar or what?

>>18240491
use eraser

>>18240491
Rust eraser

>>18229145
Like a fuzzy feel? Sand it lightly with fresh 200 grit at a slight angle to the grain, then wet it and let it dry. Then sand it again in the same way and oil it.
Light pressure is important here. The broken fibers stand up when wet so you want to cut those off without breaking the intact fibers 3 or 4 cells below. Too much force or oversanding and you'll get stuck in a loop no matter what you try.
>t. made some cutting boards

>>18240298
Wait I don't need Nippon steel™?

>>18240057

>>18240416
I need it to impress autistic people on an anonymous fast food consumption forum. Without the external approval of strangers I would have to face the reality that I am not all that happy with my purchase and wasted hundreds of dollars on a tool that works marginally better than one half the price.
NO! Don't touch that! You can't use that knife! You will ruin the patina!

>>18227989
China
You would be extremely surprised by the quality of hand crafted Chinese knifes that aren’t offered to minimum wage peasants

>>18240057
You'd have to get the blade a lot hotter than anyone ever does to fuck with the temper, even dry sharpening.
They use tempered steel springs, that are a lot more delicate than a knife's blade, in firearms where they're gonna get a lot hotter than on a whetstone with little issue.
Here, that spring is going to get far hotter than you'd ever be able to get a knife on a whetstone, and they're just fine.

>>18240336
Go with a Dengjia knife instead. They sold out of their 7in cleaver on Amazon, which makes me a sad boy. But you can still get their stuff off of Ebay or Ali.
Shibazi Zou and Hezhen are also solid while giving you good stainless for less than CCK these days.

>>18234443
>>18238535
Speaks truth.
Get the Victorinox.
For $20-30 its hard to go wrong.
If you want something a little nicer, go with a Mercer.

>>18240416
>Anon you spent over $300 on that knife?
That's right.
>How come it's all stained brown?
Patina.
>Why do you never use it?
Because it's my good knife, not my daily driver.
>Why don't you clean it?
Fool...

>>18241031
It's almost common knowledge factory edges don't last very long for the exact reason I mention, and your springs are far thicker than the apex of an edge.

>>18241230
Factory edges don't last very long because they're ground a lot more precisely and with a sharper apex than you could do by hand. They're finer than you can do yourself, generally, and because of that are more delicate.

>>18238177
define "like that" because you're right I have no idea what you're talking about. most of my knives have been carbon including kurouchi and kasumi style wa handled knives (most of which I've gotten rid of), and including my current "daily driver" as knife spergs would say

eventually what happens with this hobby is you get tired of all the stropping and sperging and is it "good patina" or "bad patina" and you realize good enough is good enough

it's cool that you have a hobby, everyone likes a hobby, just understand that some people have other hobbies too, and there is no reason to get butthurt about it

>>18241256
This is so wrong it's goofy. Imagine thinking using uncooled abrasives wouldn't overheat steel less than a micron thick. Are you serious?

>>18241261
Wait you're buckbro?

>>18241295
>>18241261
Nvm I'm a tard.

>>18241291
Imagine thinking that it does in any relevant way.
And that its not just down to the reality that machine tools are a lot better at finely sharpening an edge than a person is with their hands.

I have a Wusthof classic chef's knife. I do my best with sharpening it but I'm not great at it.

Q1:
How do I get good at sharpening?
Q2:
Should I instead have somebody else sharpen my knives?
Q3:
What knife[s] should I buy next? I graduated college and am now a big boy with income

>>18241317
1. get a coarse stone (J400-500) and don't try to move up to a J1000-1500 until you've mastered the lower grit. just sharpen it, and don't worry about the consequences or about "ruining" it, it's only a wusthof

2. sure if that makes you happy

3. something without a bolster, I'm a misono fanboy but there are many good knives out there from japan

>>18241316
You're actually a dummy aren't you? Let me explain this to you in simpler terms.

Proper heat treat and temper = proper edge stability.

Overheating an edge = softer steel = lower edge stability. Before posting think about what I'm explaining.

The precision of a factory grind doesn't have anything to do with it because... it's not high enough grit to create the fine edge you're talking about. You really are a silly guy.

>>18241317
Trial and error. Its about finding the angle that is good for you, typically about 15-20 degrees, and being able to hold that consistently. Generally 1000 grit will do everything you need. Make sure its wet.
Wusthof's are average hardness, and really forgiving on a whetstone. So you lucked out.
Make sure that you grind down the bolster, the thick metal guard at the base of the blade, as you go. Otherwise you'll end up with a knife that you can't lay flat on the cutting board anymore. So pay extra attention to your rear corner.

I'd recommend something like a Chinese Vegetable Cleaver. Shibazi is a common brand with a good split between price and quality.
Very different from a Western or Japanese Chef's knife. But providing a substantially different type of utility for it.

>>18241325
>it's only a wusthof
I'm not into knives so idk if I should take this seriously or if it is weeb elitism. The knife is like 200 bucks

>>18241333
>Chinese Vegetable Cleaver. Shibazi is a common brand with a good split between price and quality.
Will look into it ty

>>18241339
both. wusthof steel and wusthof grind and wusthof tempering are lowest common denominator. much like a cigarette lighter with so many child safety features that it is no longer effective as a lighter, wusthof treats their knives to minimize customer returns and warranty issues by people who don't know how to use a knife for things you'd use a knife for, and buy a flat head screwdriver for things you'd use a flat head screwdriver for

it's not a terrible knife, but as a knife, most $200 knives from a normal japanese brand are going to be much better at being knives than the wusthof. just stay away from the silly old timey larp knives with ball peen hammer marks and weird convex grinds and handles made of 700 year old timber from the yasukuni shrine unless you want to understand why NPCs say that japanse knives are a pain in the ass

>>18241369
Until you need to break down a chicken and chip the blade.
Wusthofs are of a ~58HRC because its a great balance between sharpness and utility outside of cutting fish and katsu sandos.

>>18241317
>How do I get good at sharpening?
Watch Murray Carter's 3 hour video about it, then watch a handful of other videos to see other techniques and tips, then practice
>Should I instead have somebody else sharpen my knives?
No
>What knife[s] should I buy next?
something Japanese and non-stainless. don't spend so much that you're scared to use and sharpen it. it might be best to get something a little rough around the edges that you can improve yourself with thinning/etc, then it won't be too precious to beat up in the kitchen.

https://www.chefknivestogo.com/niwh1gy21.html
https://www.chefknivestogo.com/moritaka9.html
https://www.chefknivestogo.com/kobl2nagy21.html

these are some examples.

>>18241393
there's plenty of <60 HRC japanese knives out there if you're trying to cut through raw chicken thighs 24/7

for breaking down a chicken the normal way, at home, not 300 chickens a day but 1-2 birds a week, and not trying to do it chinese style with billions of razor sharp bone shards in every bite, you're not putting enough stress on the blade to need to worry about that even with higher hardness

>>18241414
Carbon steel is overrated these days.
Maybe back 20 years ago when all of the internet basic knife knowledge was collected together, it had advantages over stainless in how good of an edge you could get and the like, but nowadays with cheap VG10-alikes/440C-alikes on the market there's far less reason to deal with the rusting and necessity of rebuilding a patina.

>>18241640
you don't understand. carbon = patina = soul. stainless = uggo = soulless.

>>18241640
vg10 just isn't as good as shirogami, and it never will be

stainlessfags bitching about "rust" are just lazy manchildren who refuse to practice basic care for their possessions

>>18241693
>>18241665
Based.

>>18241693
Difference is negligible
https://youtu.be/e50gujs4l-I?t=354

>>18241729
I am not going to watch a clickbait video from "America's Test Kitchen" and be told by some fat lady that Science Proves You Probably Can't Tell the Difference Between $20 and $400 Wine

I have a VG10 knife and a hitachi white steel knife. Like everyone else who owns both, I know that one is better than the other.

>>18241328
You're really a joker if you think at all that you're going to be able to get a knife edge that hot, even with an industrial grinder with the kinds of work done in any factory.
Your chart only demonstrates what I'm saying. That a hand sharpened edge can never be as fine as a machine sharpened edge, so its more durable.
Grit of a stone doesn't determine fineness of an edge all on its own. It determines the amount of metal being ground off over anything else. You could get equal fineness of an edge between any grits of stone with proper control. And a machine tool has a much easier time doing that than a person ever could.

>>18241778
>Difference Between $20 and $400 Wine
whew I always knew knifeweebs were retarded. this seals the deal

>>18241778
lmao
literally -
>i don't care what your data says, my placebo is more effective

>>18241781
Learning to read would really help you in life bud.

>>18241813
it's quite simple really: when an overstuffed harpy in a lab coat approaches me saying "cricket protein is scientifically proven to be just as nutritious. the hysterical 'arguments' against it are misconceptions based in neophobia and reinforced by misinformation" I calmly say "not interested sorry" and fantasize I am cutting off her head with a katana

Shill me some good sharpening stones

>>18241828
Its a rock.

>>18241828
JNS matukusuyama synthetic stones. I have the 300 and it's really good. haven't tried the 1000 but the buyer reviews are very positive.

I like my naniwa chosera stones too, you could do worse than those.

>>18241828
Shapton ceramics are great. I love my 1.5k stone. Very fast, decent feel, and dishes slowly. Gets you to hair cutting sharp with good form.

>>18241828
Oh yeah non weeb shit please it's a rock lmao

>>18241908
I recommend that you buy an Ikea 365 because "it's a knife lol" and a $10 stone from amazon because "it's a rock lol"

why are you even here

>>18241947
If jap shit is so good then where are all the samurais?

>>18241908
Go outside and pick one up then you fucking retard.

>>18241947
>Ikea 365
based. will probably last longer than japcrap

>>18241729
You don't need a video for that, just think about it - workers on meat processing plants are using cheap F. Dick or Victorinox and they probably cut more in a day than you (or me) in a month or a year. Same with commercial kitchens where you see cooks with those plastic handle knives.
With modern knives it's more about selecting a geometry and shape, having it sharpened and the rest is skill issue.

>>18242041
no shit I don't need a fucking video. but the dumb weebs in this thread can probably be presented with a full dissertation and they still will believe in their nippon folded 1000 times crap. people without skills blame their tools when instead they should be blaming their own incompetency. it's fine to enjoy knife things if you like it but most gearfagging in any hobby is recommending a 100-300% more expensive item for a 5% difference

>>18242116
it's fine to enjoy nice things* but i guess knife also works in this context

>>18242041
butchery is different than home cooking. you are cutting around and along bones constantly. they prefer flexible soft knives that need very frequent sharpening and honing. that's why they tend to prefer things like victorinox fibrox. this does not in any way demonstrate that the knives are better for home cooks.

the cutting done by line cooks resembles home cooking much more closely. many line cooks prefer japanese knives and spend whole paychecks on them. those that don't, who prefer a cheap victorinox, often say that it's partly because they don't have to worry about their knife being stolen. that's not a concern for home cooks.

I understand that not everyone wants to spend a lot of money on a knife. A $30 knife can last decades, so there's no Reddit BIFL-style argument that a good knife is going to save you any money. Quite the contrary.

But when you start bringing out the "actually fibrox is better because butchers use it" posts it reeks of cope. Everyone knows the Japanese knives are better.

The reasons have nothing to do with anime or 'superior japanese culture', and probably a lot more to do with their subsidies for their steel industry and for traditional craft products. Those subsidy policies are also written so as to encourage generational transfer of such traditional crafts, something which did not happen in Europe.

All I am doing is the same thing Milton Friedman did in the 80s. Japan was subsidizing their auto industry; Friedman said great, then we should buy Japanese cars, since they're using government spending to give us a good deal. Well this attitude was disastrous for the US auto industry but people who bought Japanese cars were generally pleased with what they got. Likewise, I am telling anons to buy Japanese knives.

I NEED A JAPANESE KNIFE $100-$180 THAT WILL CUT SUSHI ROLLS, Sujihiki MOST LIKELY.

what's an affordable digital microscope i can use to look at knife and razor edges?

>>18242408
>Reddit BIFL-style argument
No wonder this general is so faggy. You need to go back

>>18242442
pretending you don't know Reddit exists is just as gay as posting there

>>18242451
>pretending you don't know Reddit exists
never said that dumb weeb

>>18242463
>you're aware of Reddit's BIFL board and the kind of posts on it? go back!!!!

>>18242492
Yes

>>18242408
>All I am doing is the same thing Milton Friedman did in the 80s. Japan was subsidizing their auto industry; Friedman said great, then we should buy Japanese cars, since they're using government spending to give us a good deal. Well this attitude was disastrous for the US auto industry but people who bought Japanese cars were generally pleased with what they got. Likewise, I am telling anons to buy Japanese knives.
I hope you buy european wine too because they do the same shit, that's why cheap euro wine is so much better than cheap burgerstani wine

>>18242518
nigga I can't afford wine I spent all my money on imported kitchen knives... we drinkin olde english "800"

>>18241295
That ain't me, pal :)

>>18242408
I have zwilingen ch knife, japanese santoku, victorinox boning 13 cm knife, few no name paring knifes and one ~20cm fillet knife thats all the stuff you need for home cooking
For vegetables use santoku, for meat file or ch. knife, for whole chicken victorinox...
Thats 5 knifes of good quality that will last you half of lifetime and price of all combined is approx 250-300 eur
Case closed

Need chop veg and meat, best knife

>>18243464
Any bones?

>>18243464
Best knife? Probably just a 240mm shigefusa gyuto, or a yoshiaki fujiwara. If you're really trying to ball out add a nakiri and a sujihiki from the same makers.

>>18242438
Spend like 50-100 bucks on a decent jeweler's loupe. Or you can get lucky and score a 15k dollar metallurgy scope for like 2 grand.

There's a huge discussion to be had about magnifying your edge to check it. I'll keep it simple by saying you need to keep everything consistent, lighting, viewing angle, etc. Without a high end scope like this you can easily fool yourself. Also once you get your loupe or whatever constantly check your edge because it takes time to understand what you're looking at.

>>18241261
So you have OWNED one, and you were acting like it takes more than 20 minutes of maintenance a month to upkeep a carbon steel blade?
What were you doing that you think owning one makes it a hobby? Because either you were doing something silly, or you were just being disingenuous. Cooking is the hobby man, if you let the knife eclipse that, that's on you.

>>18244072
Refined the edge on my kato sujihiki in preperation for slicing 16.5lbs of beef for beef jerky. I had a steer slaughtered recently. Kanayama strop to finish off the jnat edge. Microscope pictures tommorow.

>>18244789
Here's the hunk of meat. This is a 270mm sujihiki. Tough to sharpen such a long blade, but I got it.

>>18244796
Incredible knife. Effortless and fluid slicing. Trimming fat or slicing through the entire semi frozen hunk was effortless with proper form. Maybe a perfect knife once you fix up the edge.

>>18242438
You need electron microscope to see the apex. Don't bother just buy some loupe and play with it

>>18244789
Typically I use an Ontario Knife Co. Slicer for breaking down deer/slabs of beef in my kitchen.

>>18244890
I'd say the biggest flaw of the knife in my use, is the handle.
Its a fine handle for use, not slippery or anything. But it doesn't seal well against water and you have to be very deliberate to dry out around its edges so you don't get rust between the handle and the tang.
Otherwise the steel is solid and well heat treated.

>>18242408
It's ok to have and want nice things.
the point is you don't buy it for "performance" (in fact it's often worse, go find handle as good as fibrox on any fancy japanese knife, you can't), but to have nice things.

>>18244890
If you lived near me I would lend you the knife in exchange for some nice cuts of venison. This knife felt better than using a yanagiba to slice fish the first time, but better maybe.

>>18244944
Venison is a very underappreciated meat.
I wish more people got to try it properly cooked.

50/50 salt and sugar cure for 30 minutes and then coated in rice flour + koji. Going into a high humidity 90F chamber for 2 days to grow a special mold before hanging to make biltong. Lend me your energy bros.

>>18244954
Love me some wild meats. Had some scottish game birds once and they were the best gamey flavors I've ever had. Tasted like the forest they harvested from. Beautiful.

i gotta stock an empty kitchen
whats the best single general purpose knife to own

>>18244973
City fag

>>18245168
Buck 120

>>18244910
I agree with you about the handles up until you mentioned fibrox. Those handles have that annoying nub that sticks out way too far above the spine for a good choke grip. They're OK if all you want is a teeny pincer grip, though.

>>18244251
my friend, boss. here are some instructions for you my friend.

>>18244910
You talk about performance, but then bring up something as subjective as a handle.You don't address anything about steel, which is mainly what that post was about anyways.

>argue how owning a knife doesn't take over your life, like you original post stated
>word for word say "Cooking is the hobby man, if you let the knife eclipse that, that's on you."
>get told to touch grass
I am going to give you the benefit of the doubt and say this is bait, not you having the reading comprehension of a retard. I accept your concession that your original post was asinine and incorrect, though.

>>18244811
since you have apparently limitless disposable income you should set up a knife photography studio next. laying those shigs down on fine japanese papers, getting the light just perfect

would be very decadent

>>18245168
Probably a Mercer or a Misen in terms of cost if you like Western knives.

Okay! Here is microscope picture 1. This is in a particularly bad spot. This is the "factory edge" or what I got before sharpening it. Super sharp, but kinda chunky and rough in some spots.

>>18245530
I do need to work on my knife photography, so that's not too bad of an idea, and it's a good excuse to polish them back to tip top shape.

>>18245235
Please note I raised that steer and had it slaughtered recently.

>>18245906
Now this is after using jnat #1 an okudo shiro sunashi + very hard tomo nagura. Super fast, and medium high fineness. This would have been okay, but I wanted to go a step further.

>>18245918
And the final stone a nakayama hatanaka kiita iromono with a bit of koma slurry, and then the same tomo nagura. A bit slower, but incredibly fine when used correctly.

Notice how there are very few visible scratches right at the apex. This image is actually higher magnification than the previous.

This steel was water + charcoal quenched, so it was more difficult than usual to refine the edge this much.

>>18243555
No

>>18245931
you're a proper loon

I can't imagine what that must cut like

>>18245982
Shibazi/CCK/Dengjia veggie cleaver.

>>18227884
I use 3 buck victorinox serrated knives for everything and they're perfect.

>>18246480
>>18246480
>>18246480

>>18246116
I want 1 knife to use for everything

>>18246811
That is a knife you can use for everything.
Even the most delicate of cutting.
https://www.youtube.com/watch?v=Hpy48FLnYWY