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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Thu Oct 03, 2013 6:08 pm 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 339
Paradox wrote:I bet a dollar he'll LOVE it just like EVERY other knife he "reviews". :lol:


HAHA :lol:


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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Thu Oct 03, 2013 6:46 pm 

Joined: Thu Mar 21, 2013 7:06 pm
Posts: 221
Hey man, I enjoy them. Get a little extra info, see the knife from multiple vantage points, see how it performs with ingredients. While certainly not overly critical, I'll take any additional I formation I can get. Keep em up Shaun.

(I'm sure the above comments are in good fun, just wanted to voice my appreciation)


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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Thu Oct 03, 2013 8:39 pm 

Joined: Thu Mar 21, 2013 7:06 pm
Posts: 221
Fair enough. I'm sure no one would object to a name change. Id just like to continue seeing them.


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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Thu Oct 03, 2013 8:44 pm 

Joined: Thu Jun 21, 2012 1:51 am
Posts: 172
Location: Austin tX
Sweet I'm excited to see this


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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Fri Oct 04, 2013 3:18 pm 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 1032
I have had this knife in hand, though I haven't cut with it. It really is a great knife, a little blade heavy in my example, but most knives in this handle style are. It is a bit lighter than my Tsuchime Damascus of the same length, as well as thinner. The handle is a little bigger in diameter than most Japanese handles I have held. The owner of the knife claims it is sharp, I believe it. It is AEB-L steel, from Sweden. Blade makers claim that this steel has some of the lowest counts for impurities. I don't know that it makes much difference. The handle is Rosewood, I have been told the ferrule is buffalo horn, not 100% sure I believe it on the example I had though. Maybe Mark can confirm or deny that for us. Really attractive looking knife overall. I would be interested in seeing a video on it, though I would buy one without it based on the impressions I have of handling it.



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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Fri Oct 04, 2013 5:09 pm 
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Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1554
Yup, I think I'll keep calling them reviews... Stay Sharp! :mrgreen:



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Shaun Fernandez

With great sharpness comes great responsibility.
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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Fri Oct 04, 2013 7:59 pm 
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Joined: Tue Oct 23, 2012 1:14 am
Posts: 604
Location: San Ramon Ca.
Why in the world would a company produce reviews that aren't complementary of the product they sell. Critical analysis is another venue.

Shaun's reviews are honest, informative and entertaining IMHO.



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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Sat Oct 05, 2013 12:49 am 
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Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1554
....... Really?

Sorry my reviews are not as detailed as you (and probably a lot of other people) would like them to be, but I seriously can't believe this irritates you. Is it a Product video? Yes, of course they are, I can't imagine someone who hasn't picked up on that yet. Is it a Detailed review? Probably not. I give a brief review and product demo, this is the first time I've had someone argue over what they think it should be called. If I have more requests by viewers to change it, by all means I will, but please chill out sir.

I try to keep a happy medium of letting you know the knife is really thin, and I try very hard to point out the positive features of a knife. This is because I ultimately realize that beauty is in the eye of the beholder. When a knife makes you happy, there are certain features you love about it so much that the things you could change are overshadowed by what you do like. So, pointing out the positives helps someone pick a knife based on things they like.

As far as cutting more ingredients, taking more detailed measurements of geometry, and commenting on long-term use.... these are things I would like to improve upon, but honestly there is only so much I can do as a home cook. I like to keep the videos around 10 minutes because people get bored after that usually. The whole video format that I do was something I came up with, Mark never asked me to do any of this stuff. It was something I started doing for the knife community because I had passion for it and I also realized not many people had the guts to handle the criticism that comes with it sometimes. And yes, getting to handle all these beautiful blades is a huge perk, but I'm also responsible for shipping and taking care of lots of stuff. Anyhow... hope you guys like the videos, I'm just trying to do what I think is right. Sorry if it doesn't get translated that way all the time.



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Shaun Fernandez

With great sharpness comes great responsibility.
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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Sat Oct 05, 2013 2:31 am 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 1032
I'm just supposing, but I don't think CKTG would want to offer a knife that Shaun didn't like, as that would mean that the knife isn't up to the standards of the business. A guy who is used to handling top end knives, even in a home kitchen, would probably smell a turd pretty quickly if he got his hands on it. These videos are essentially "cut alongs" if you see that the knife is having trouble, you don't really need him to tell you that it is a bad knife. However, I also agree that how a person likes a knife is subjective, so just because Shaun loves a certain knife doesn't mean it is for everyone. I appreciate any first look I can get before I buy, let alone before I think about dropping up to 3 or 4 bills on a knife.

Thanks for the videos, keep on keepin on!



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 Post subject: Re: Kikuichi Swedish warikomi?
PostPosted: Sat Oct 05, 2013 8:46 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2861
Location: CT
There is also something people don't realize. There are LOTS of good Japanese knives out there! In the US, you have Henckels, Wustoff, Shun, Dexter, Lamson and Victorinox/Forschner as the common European kitchen knife styles. Then you get the cheaper stamped stuff, designer knives (Rachel Ray and Guy Fieri), etc. In Japan, there are TON of knife makers, many villages have them and they know what works and what doesn't. There are rarely "bad" Japanese knives made. Everyone has a different preference to the steels, grinds, profiles, etc. I have passed along some that I didn't care for and the next person raves about it and the things I didn't like about it they weren't bothered by it.

People have their own preference for the knives, but there are few Japanese knife "duds" out there IMHO.


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