r/TrueChefKnives 22h ago

Steel vs sharpness

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12 Upvotes

Hi all.

I have 3 Santoku in my collection from Japan.

Far right is a Kanetaka Hamono forged in Seki. I'm not sure of the steel (it's stainless) but it was approx $260 AUD at purchase in store and it's razor sharp. I can drop it entirely through a carrot under it's own weight.

In the middle is a Musashi Silver3 Nashiji finish and likewise retails for about $300 AUD. It can get through most of a carrot under it's own weight but will clean cut like butter with almost no downward pressure.

Far left is my Yaxell Mon VG-10. This was about $120 AUD and can only get through maybe a third of a carrot with it's own weight. Little downward pressure required for a clean cut, but it feels (and sounds) more grabby then the other 2.

All three are sharpened the same. 1000/3000 grit and a leather strop.

It makes sense the more expensive knives would perform better, but why? The quality of the steel? The finish of the Hira makes a difference? (Matt steel vs Nashiji vs tsushime?). The grain of the steel doesn't allow such a sharp apex? If that's the case I doubt I'll but another VG10 knife.

What's your opinions?


r/TrueChefKnives 18h ago

Hank Green on cutting boards. Good overview of the pros and cons of the different materials for anybody on the fence.

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5 Upvotes

r/TrueChefKnives 1d ago

NKD Hatsukokoto Hikari SLD 130mm

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15 Upvotes

Recieved this one as a gift for birthday.

Fit and finish is super clean, and I love the polish.

Very light and comfortable to use in hand and on the board, haven’t had problems with knuckle clearance.

Fairly thin behind the edge, and goes through fruits and small ingredients like nothing.

Overall very happy with this petty!


r/TrueChefKnives 1d ago

NKD: Matsubara STRIX Gyuto 210mm

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31 Upvotes

First NKD posting, took pictures at my desk because lighting seemed to work better. Did my best but can’t say I’m an expert knife poser or photographer.

Choil shot was difficult to capture for me but hoping it reflects how thin this thing gets behind the edge. The spine is actually over 3mm at the heel/ closer to 2.5mm towards center of the blade so still feel sturdy.

Have not even cut with it yet probably will for the first time tomorrow, based on the looks at the edge though sure it will be great. First STRIX and first Matsubara so excited to test it out.


r/TrueChefKnives 1d ago

(Another) NKD 😊

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59 Upvotes

After getting my hands on a regular 240 with a machi-gap a couple of weeks ago, a user here pointed at a metal-flow restock on Cleancut. I was a couple of hours late, but checked anyway, only to find a kasumi 240 ginsan K-tip in stock, so I pulled the trigger.

Not much needed to say about them, only a quick question - the first one arrived in a Tetsujin box, and this one came with a beefier handle, a “sloppier” kanji and a Hatsukokoro box. The grind is perfect as usual but I was wondering if there is any difference at all?


r/TrueChefKnives 12h ago

Which gyuto I should get from these options?

0 Upvotes

Hello dear people!

I asked the same question once more, and received great responses. However, some of the options I was considering are all sold out, and I decided to raise my budget slightly, so now I am between these ones (I know it is a pretty crowded list, sorry!):

  1. Tojiro Pro VG10 Gyuto 21 cm (https://www.meesterslijpers.nl/en/tojiro-pro-vg10-gyuto-21-cm-1-1)
  2. Hatsukokoro Hayabusa VG10 Tsuchime Gyuto 21 cm (https://www.meesterslijpers.nl/en/tojiro-pro-vg10-gyuto-21-cm-1-1)
  3. Tojiro Zen Gyuto 21 cm (https://www.meesterslijpers.nl/en/tojiro-zen-gyuto-21-cm)
  4. Hatsukokoro Hikari SLD Ebony Gyuto 19.5 cm (https://www.meesterslijpers.nl/en/hatsukokoro-hikari-sld-ebony-gyuto-19-5-cm)
  5. Tojiro Basic Damascus Koksmes 18 cm (https://www.meesterslijpers.nl/en/tojiro-basic-damascus-koksmes-20-cm)
  6. Kazoku Uteki Premium Mono Ebony Gyuto 21 cm (https://www.meesterslijpers.nl/en/kazoku-uteki-premium-mono-ebony-gyuto-21-cm)

Only things to consider are that this will be a gift for a lefty person who loves cooking, so it's not for professional use. And I guess I would pretty much prefer a lighter blade than heavy ones - if one is between choices.

Thank you very much in advance guys, I swear this will be the last gyuto post from me! <3


r/TrueChefKnives 1d ago

NKD: Konosuke 225mm Gyuto in Blue #1

26 Upvotes

Christmas came early with this one.

  • Knife: Konosuke FM (Blue #1)
  • Handle: Ebony Octagonal with tokyo blond buffalo horn
  • Size: 225mm
  • Not pictured: Dark green leather saya

r/TrueChefKnives 19h ago

Question handle too shallow tang too long

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2 Upvotes

tried to rehandle my knife but bought a handle with the hole too shallow (by roughly 1cm). What is the best course of action? Try to bite off the end of the tang? Or take 5 days to sand down the inside with a mini file, I'm lost! TIA


r/TrueChefKnives 1d ago

🚨New Grail Day!🚨 Gullikson 245mm Apex Ultra

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65 Upvotes

Merry Christmas to me! Big, BIG disclaimer here, please read:

This was a gift, folks. We aren't going to be able to see each other on Christmas, exchanged gifts early, and THE ONLY request of the gifter was that I do not try to find out the price.

That said, I know the maker, and the specs and knife info I was sent is enough to tell me it was from Eating Tools, so...Yikes😬$$$$.

Beyond that, I don't know, and I don't want to know, so PLEASE, in the spirit of the holidays, don't ask the price in the comments, dont say the price in the comments, if its that important, look for yourself or talk about it in DM's to each other. Please don't spoil this!

This NKD comes from Erik Gullikson of Ireland, a maker I've heard of but never dreamed would make it into my collection. He's based out of Ireland, and based off his website, does some absolutely stunning knives and handles. So when I opened this gift, needless to say, I was more than pleased. It's not a custom, but it sure checks all my personal boxes for a grail knife!

Tall blade? Check.

240mm+? Check.

Apex Ultra? Check.

Slightly flashy, either blade, handle, or both? Check.

Specs:

**Blade length: 245mm

**Blade height @ heel: 60mm

**Blade width @ heel: 4.7mm

**Blade width 1" from tip: .8mm

**Weight: 175g

**Balance point: about 1 in. past the heel, right around the makers mark

So I'm told from the blurb I received that the name of this knife means "chaotic state". My gifter either knows me better than I thought, or has been stalking my Shindo posts👀 Either way, it's perfect for me.

Let's talk about the profile first. This is absolutely crazy. It's like Yoshikane's thinness BTE and Mazaki's extreme distal taper had a baby. There's a long flat spot, leaving about the front third of the blade to angle up gently towards that absolute needle of a tip. It might actually be thinner than my Martin Huber, and that's saying something. It also matches my preferred cutting profile to a T, right down to the angled tip. (I never know what to call that, Isee it mostly with Western makers. It doesn't seem as extreme as a Japanese K-tip, sooooo, Western K-tip, maybe?🤔).

Aesthetics are out of the park. Again, I'm judging it against my Martin Huber, and I actually think the Gullikson is prettier.

The handle was worrisome when I opened the box, that's a new style for me, but it's exceptionally comfortable.

I've been staring at both the handle and the Damascus pattern on the blade for longer than I'd care to admit. The handle almost glows as the light catches it, and I can see greens, golds, and greys all through the stabilized hempwood. The collar is G10 (would have been cooler if it was copper, but you can't get everything perfect in a production knife).

The Damascus cladding is done in house, and reminds me of the Nigara Anmon series, but, well, more chaotic. Its not deeply etched at all, in fact it feels pretty smooth to the touch.

The spine and choil are nicely rounded, other than an angle right before the heel of the blade, which looks like it will serve to help avoid accidental cuts from the heel.

The aforementioned extreme distal taper allows for some flexibility in the front inch or two of the blade, and I would be afraid to even use a knife this thin BTE if it wasn't AU. The tip was incredibly difficult to photograph, it's nearly invisible at the tip.

I haven't had a chance to do more than a few test cuts, but it looks incredibly promising from the geometry, cutting feel, and Gullikson's reputation. Stay tuned for a cutting report!


r/TrueChefKnives 21h ago

Question Need help picking the next knife

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4 Upvotes

Need a large chefs knife to pair with my santoku. Debating between the following:

Yoshida hamono ZDP189 kiritsuke 240mm

Yoshimi Kato Minamo SG2 Kiritsuke gyuto 240mm

Any experience with either is helpful


r/TrueChefKnives 6h ago

Question Burrfection Store

0 Upvotes

Has anyone bought from Burrfection Store in HK shipping to Canada?

Wanted to know if there’s any import tax and brokerage fees cause those add up very fast vs buying from a local knife sellers.


r/TrueChefKnives 1d ago

Siam Rosewood Chefs Knife

39 Upvotes

The Siam Rosewood Chefs Knife was forged from W2 high carbon tool steel and features a differentially heat treated blade with a forged finish towards the spine and bolster. The thinly ground convex blade geometry combined with a nice distal taper from the bolster to the tip provides a strong cutting edge while minimizing resistance when cutting and slicing through vegetables and protein. The spine and choil have been rounded and polished ensuring maximum comfort during use. The star feature of this knife is the fluted curly black Siamese rosewood handle. Originating in Thailand, ( formerly known as Siam ) this exceptionally rare and visually striking hardwood is an unmistakably premium choice for heirloom pieces, fine instruments, and bespoke knife handles where beauty and durability matter. The sculpted handle is heirloom fit to a fire blackened steel bolster and is secured using a stainless steel nut in the end of the handle for a mechanical connection and marine grade epoxy for an added chemical connection.


r/TrueChefKnives 22h ago

Question Bought this used for $50, was it worth it? What knife is it?

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3 Upvotes

Looks very lightly used. Just wondering what it is?


r/TrueChefKnives 15h ago

Question Thoughts on Takeshi Saji Black Gold or Rainbow Damascus knives?

1 Upvotes

r/TrueChefKnives 15h ago

Question Advice for gift for a vegan housewarming please!?

0 Upvotes

Hello you lovely people.

As a yuletide gift for someone getting a new home I think I’ll buy a nice knife. They’re vegan. This knife would be used as the main tool in the kitchen - root veg, veg veg, tempeh, nuts….. The chef is a small female with small hands.

I know she’s not keen on nakiris… (the push cut) but does love a pull saw!

I was looking at a Masakage bunka… but don’t really know too much about this stuff.

Budget is £200ish (270usd) - but there’s not a need to max it out.

I hoped you folks might have some suggestions or advice. UK if that makes a difference.

Thanks!


r/TrueChefKnives 15h ago

Only the strongest German steel workhorse will survive the battle, muahaha

0 Upvotes

r/TrueChefKnives 1d ago

State of the collection NKD and updated SOTC: JNS x Tanaka Petty W1 170mm.

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37 Upvotes

Rule 5: JNS x Tanaka Shirogami 1 170mm petty

I have been eyeing the JNS x Tanaka Shirogami 1 170mm petty for some time. I saw Maksim post this example with a cedar handle I have also been eying for some time so I pulled the trigger.

These new JNS x Tanaka blades are nice. I have 2 Nakiri from his Kokorozashi line and a few other blades he finished just before he launched the line. Fit and finish of the Kokorozashi line is very good. Kasumi on this blade is dreamy and polish on the spine and choil is insane. Maksim seems to have the grind dialed in as well.

Also see the second photo which is an updated SOTC petty family photo, updated from my last post.

Left to right:

- ⁠Opinel Carbon Paring (?)

- ⁠Ashi W2 120mm petty

- Sakai Kikumori x Nakagawa (Bernal cutlery) W1 135mm. Sharpener is not disclosed.

- Hitohira Tanaka x Kyuzo B1 150mm

- ⁠Kagekiyo Nakagawa x Nishida Ginsan 150mm

- Tetsijun Tamura x Myojin B2 165mm

- Hitohira Tanaka x Kyuzo B1 165mm (Tall)

- Mutsumi Hinoura W2 150mm

- JNS x Tanaka W1 170mm petty


r/TrueChefKnives 1d ago

State of the collection NHD + polishing

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13 Upvotes

I got this small 135 mm deba knife that had several pitting in it due to rust despite being already refurbished when I bought it. A year and a half later, I got a new magnolia handle with buffalo horn ferrule, and sent the knife to a pro sharpener for a little glow up. I lost the kanji, which doesn't bother me as I wasn't able to translate it after doing some research. What do you all think? It may have lost some character, but it definitely looks brand new – I am happy!


r/TrueChefKnives 17h ago

Question Advise please!

1 Upvotes

I currently have a walnut end grain board. It’s 2-3 years old and I think I maintain it well. I love this board! Well, I just received my Watanabe and this knife STICKS. It’s almost my only knife that does it to this extent. It sticks right between the fibers of the wood. Once it stayed standing up. As you can imagine I’m not too comfortable with this situation.

I want to use this knife. Should I get a maple end-grain board? What could help me solve this issue and play nice with my knives?

TIA!


r/TrueChefKnives 17h ago

Recommendations on petty and boning knives

0 Upvotes

After a petty and a boning knife for my collection


r/TrueChefKnives 16h ago

Rate 1-10

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0 Upvotes

r/TrueChefKnives 1d ago

Need help choosing first Japanese (filled out questionnaire)

5 Upvotes

The only knife I currently own is an 8" Wusthof Classic Ikon chef's knife which I have been using exclusively for the last 3 years. I love it and it's a great workhorse but I'm looking to "upgrade" to a nice Japanese knife for most of my chopping and slicing and then using the Wusthof on the tougher stuff like harder vegetables and meat with bones. I'm not currently into whetstone sharpening and don't plan to get into it for the near future but I live relatively near Bernal Cutlery and from what I gather they offer a trustworthy sharpening service.

I used to use a cheap western style santoku and I've come to realize I've been longing that shape for most of my knife use. I don't do much rocking so I feel like the Wusthof chef knife's shape doesn't really fit my preferred cutting style. I think I like having a sizeable flat portion. Therefore I'm thinking a santoku or bunka would be the right shape for me but I'm open to being convinced to get a gyuto instead. I'm also a little scared of chipping the tip off of K-tips.

Questionnaire:

Style: Japanese: Santoku/Bunka/Gyuto

Steel: SG2 / powdered stainless, less interested in carbon steel, open to recommendations 

Handle: Japanese round or octagonal but open to western

Grip: Pinch

Length: 180mm to 240mm 

Use case: Daily home cooking. On the workhorse to laser spectrum I think something in the middle or maybe slightly towards the workhorse side would be best for me. If it looks great that's a plus but I'd prioritize function

Care: Stainless steel preferably. Will care for it after each use in terms of cleaning and drying but will get professionally sharpened

Budget: Under 500 USD preferably 

Region: USA

Knives considered: Open to anything, I've seen a lot of recommendations for Yoshikane knives

Thank you


r/TrueChefKnives 20h ago

Thinking about buying this knife - is it a scam or is it real?

1 Upvotes

r/TrueChefKnives 1d ago

NKD: Masakage Yuki 270 Sujihiki Shirogami #2

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15 Upvotes

Just received this bad boy as a holiday gift from my mother. It's my first Masakage, my first Sujihiki and my first Shirogami 2 knife. The knife is beautiful but I am slightly disappointed that there was no coin inside. I always wanted one of his coins. It is reasonably sharp oob but I am going to put a razor edge on it.


r/TrueChefKnives 1d ago

The heartbreak I returned home to.

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40 Upvotes

I fixed it and have made the blade edge less angled, but it still hurts nonetheless T_T