Knife porn thread

I haven't bought a stone yet although the shop recommended a 1000/3000 double sided jobbie.

i've got a 400 for re-shaping, then some wusthof wetstones, 1/3 and 5/8; these give a good progression through sharpening to fine hone.

the knives in our house get a lot of abuse (for things other than cutting), so have been known to use the edge of the granite work surface as a butchers steel to get a quick edge, but then it's back to 1/3/5/8..

the Arata knives also go under the name Tadafusa with traditional handles, a bit cheaper too.
You can also find more info under the Tadafusa name than Arata.

excellent sleuthing, sohi.turns out a supplier in dorset, niwaki, does them, and others

Actually, yes and no to those Japanese knives. The niwaki website has the knives made with aogami #2 steel- the JKC knives are aogami #1- which is the higher quality and more expensive. Not saying that jkc doesn't charge hipster tax, but the knives are not like for like.

interesting,

as you say, jkc clearly states aogami #1

nawaki, aogami #2

german site, blue paper steel (aogami #1 or #2)

czech site, again blue paper

trouble is that they all look identical from the photos,

inconclusive

Clearly Sohi and Inchpincher need to meet for a chop-off.

shouldn't no.1 be harder than no.2 ?

here is a swiss site saying its no.2
http://www.japanische-kochmesser.ch/Messer-sortiert-nach-/Klingen-Stahl/Aogami-61-68-HRC:::179_114_117/Tadafusa-Aogami-Warikomi-Santoku-170mm::735.html

Stahp! #sotempted

you'll be nearer to japan in 3 months, so possibly greater selection & better value..?

Clearly Sohi and Inchpincher need to meet for a chop-off.

shouldn't no.1 be harder than no.2 ?

#euphcentral

Japanese Natural whetstone.... god class !!!!

http://www.ebay.co.uk/itm/Japanese-Natural-whetstone-Nakayama-Tomae-Green-god-class-6207-/200910668667

3k for a piece of stone.... Just use the bottom of a mug.

a mug can only reach Jesus class

Or use the mug who buys one of them?

that seller has one for almost 12k!
group buy?

http://www.ebay.co.uk/itm/Tennen-toishi-Nakayama-Light-Kiita-Asagi-Kan-Nashiji-Blood-splash-4557-/200650968043?pt=LH_DefaultDomain_0&hash=item2eb7bacbeb

With Iyo Nagura slurry! The first, Cutting speed is felt so rich.
And the tenacity of slurry is also very rich.

Just thought through the fact that I am going to Japan in February.

Mmmmmm knives.

there is more interesting stuff to do in japan than looking for knives

Re avocado cutting, she holds the avocado in the palm of her hand then cuts down towards the palm. It's terrifying.

Re knife sharpening, I like this technique!
http://m.youtube.com/watch?v=zleVA9yxdm8

I wonder if there's a difference in the punched kanji on mine and yours @sohi ?
It's not that I distrust JKC but they also told me they designed the handle (well pinched the design from an old Spanish cookbook).

I'm still happy with my chopper though, happy to chop-off anytime.

I compared it to the close up on the JKC site and it's the same.
Open mold knife?

here is the Tadafusa catalogue
http://www.tadafusa.com/img/product/tadafusa_new_catalogue.pdf

RRP for that Santoku we are talking about seems to be around £52

JKC say they commissioned that range of knives. Perhaps the manufacturer decided to just keep selling it, once the were set up to make it?

Also- I'm loving the cleavers in that catalogue. Serious business blades.

Good point, was hoping to stop in Japan on the way over but found some crazy cheap tickets through KL...