Fri May 24, 2013 2:34 pm
I have been doing quite an amount of research on varies websites and then here I am having a few questions that I hope you can help me with my decisions.
I am sort of ~ having a little difficulty on deciding upon the following knives :
Tanaka Damascus nakiri 165mm
Sakai Takayuki Damascus Wa-Nakiri 160mm
Sakai Takayuki Damascus Wa-gyuto 210mm
Can you please kindly tell me (if you have that info on hand ) that other than the core steel, which sort of metal that they are forged together ?
I am also interested in the Jyunayouhonyama small size polishing stone
I can see that the Amakusa stones are again available !
I am again torn between the Imanishi two sided 1K/6K and the King stone 800/6000 stones.
Can you please kindly give me some personal suggestions/ recommendation on the mentioned knives and stones, it'll be greatly appreciated .
I'll give you a little bit of my background. I do not use knives often but I do appreciate a keen blade. I usually rock slice and pull slice, chopping ? Still learning :p . I like to polish but where I live I cannot get good quality stones. That brings up another question , I live in Hong Kong, so can you please give me the shipping cost of deliveries of these items to me ?
Another little trivial question ~ I have been wanting to know whether the traditional Japanese grind is like, single bevel (which I may suggest to you you that you may list that out as a spec in you website). Would it be easier to polish and be very sharp due to the reduced grind angle ?
Sorry for all these numerous question and hoping to hear from you soon.
With best regards
Fri May 24, 2013 2:37 pm
I like gyutos better than nakiris.
The don't reveal the cladding steel, just the core.
The Imanishi combo stone is what I recommend.
Usually I recommend you get a two sided knife unless you have a specific purpose for a single sided knife.
Sun May 26, 2013 6:47 am
Hello I am Alex from Hong Kong , educated in Canada but brought up using the the Chinese cleaver~ the all around knife So the knifes that interest me in now is the Nakiri :p
Sun May 26, 2013 7:17 am
ALEX <> I see you are imagining you will resonate with a Nakiri considering your comfort w/a chinese cleaver.
Something else you might consider looking at are the Gyutos by Shosui Takeda. I liken them to Nakiris w/pointed tips; maybe a way to expand your horizons, and show you a Gyuto does everything a Nakiri can while conversely a Nakiri can not do all a Gyuto can.
Sun May 26, 2013 3:53 pm
Yes I had been eyeing on the Takeda bonka with the pointy tip and straight blade. Looks menacing!
I do have other chefs knives / henckle so I just want to try something different
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.