We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Apr 10, 2013 6:58 pm
Hello, I see that you are carrying Teruyasu's lower line and was wondering if you were thinking of adding the aogami super version. I have used it before and it is the finest knife I've experienced, and I was looking for a trustworthy place to purchase.
Thu Apr 11, 2013 3:35 pm
Yes I'm trying to get them. When I go to Japan next month I'll be talking to them about this.
Thu Apr 11, 2013 5:02 pm
Is it hard to convince them to sell through you? I guess the culture of the business is quite different.
Fri Apr 12, 2013 12:30 am
With the 240 nashiji white #1 gyuto coming in at $513, can't wait to see what price point a "high-end" AS line is.
Fri Apr 12, 2013 7:50 am
There is one line between the nashiji and the AS, also white steel. I can only tell you that everything about the top end knives, from how the take an edge to how they hold it to how impossibly thin they are behind the edge is light years ahead of any other knife I've ever seen or used. The price seems ridiculous, no doubt about that, but comparing it to some of the ultra high end Japanese knives popular on this and other forums, it is not even a fair fight.
Fri Apr 12, 2013 10:43 pm
I just placed an order 2 days ago, and I was so friggin close to pulling the trigger on the 240 Nashiji. I ended up getting more bang for the buck in a Kono White #2 gyuto, a Kaneshige yani, and a bunch of hand stones for my straight razors for the same price, but damn was I close. One day... not too far away I hope.
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