We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Aug 15, 2012 4:56 pm
Hi! I heard that the only disadvantage of knives like kikuichi is that their western handles arent as good as germans'. Do you agree? Does kikuichi has a good quality control?
Wed Aug 15, 2012 4:58 pm
All knives that have pakka wood handles have a tendency to shrink a tiny bit in very dry weather. We see it in the dead of winter here in our shop and usually if we feel the tang we sand it. It's usually really minor and it usually comes back in humid weather. Kikuichis are no better or worse than all the rest that use Pakka wood.
Wed Aug 15, 2012 8:28 pm
I have an older Kikuichi Elite Carbon gyuto. Great blade! I rehandled it with Redwood Burl, but from the factory, I did a little light sanding like Mark mentioned to smooth out the transition. It's not hard to do at all, takes 5-10 minutes if that!
Sat Aug 18, 2012 2:22 pm
Are there better woods that wont shrink or give any problems?
Sat Aug 18, 2012 2:25 pm
Yes, stabilized woods used for custom handles like the stuff Tim Johnson, Matt Stephens, Isaiah Schroeder etc use do not shrink. Also composite materials are completely stable. It's not a big deal and I would recommend you choose a knife based on steel quality over super minor handle issues. This is especially true for the lower end stuff.
Sun Aug 19, 2012 5:35 pm
Which knife is better, white #2 kono or masamoto KS? Advantages and disadvantages? I heard good feedback about carbon knives. Which carbon knife is the best? The only thing Im afraid is that the knife may give a bad flavour to my food. What do you think about that?
best regards, Diogo Amorim
Mon Aug 20, 2012 10:42 pm
I like the Kono white #2 better. They have better fit and finish, nicer handles and the steel is about the same.
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