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Sat Mar 01, 2014 2:43 am
I saw that the nubatama knives were sold out for the most part. When will you get any double bevel gyutos from him in? Or santokus?
Is it possible to custom order from him? Who do I order them through? Have you heard that it is worth the high price you pay for the black steel?
Sat Mar 01, 2014 2:44 am
We just ordered more 240 and 270 gyutos and I should have these soon. We'll do some custom handles on them and sell at least 1 of each without handles attached.
I never like answering the "is it worth it" question, especially with high end knives. They're nice, unique and the guys that buy them seem to really like them.
Sat Mar 01, 2014 6:52 pm
I think the better question would be to ask how Black compares to AS or blue #2. I am interested in how it differs myself
Sat Mar 01, 2014 7:20 pm
A question for the ages.
Sat Mar 01, 2014 11:31 pm
Yea, thats my question. Oh well maybe mark can get back to us on that.
I understand your point about commenting on high end knives.
I mean i think fujiwara terayasus denka no hoto gyuto 210mm was the best knife I have ever used, feel and performence wise. If you buy directly from him like I did then you save quite a bit of money than if you bought it through another vendor. Some of the prices I have seen for his knives are up in the nubatamas range....600 to 1000 dollars. Worth it...hard to say.
I always remember that a knife is a functional tool, im gona use it, work with it, and I want it to perform. I guess its sort of an opinion if something is worth 600 dollars or 1000 dollars. Have heard Bill Burkes knives are worth the 1000 dollars or more they fetch, but then again I would feel weird bringing a knife worth 1000+ dollars into the kitchen and thats where I spend most of my time so I love it when things work the way they say.
Anyone had any expeirence with TC blades? They are up in the 500 dollar range. Have heard they are great functional knives that look great and perform well. Any thoughts?
Mon Mar 03, 2014 2:31 pm
Guys like Bill Burke, Bob Kramer, Devin Thomas, et al do deserve more money for their knives....of that I will never question. How much more is always the beckoning question. But, that's a very personal question......how much more are you willing to pay for a knife that is less and less better the higher up the chart you go?
Will you pay $2,500 for a knife that's 98% perfect.......or will you go for the $250 knife that's 90%? The law of diminishing returns obviously applies here.
p.s. Obviously my percentages and dollars are for illustration purposes only. They're not meant to be hard and fast.
Wed Mar 05, 2014 7:36 am
"Is it possible to custom order from him? "
Yes it is. In addition to the black steel knives he also makes less expensive white and blue steel knives, but takes great care in each instance to extract maximum performance out of each of these steels. The black steel is his highest performing steel. I have a shirogami (white steel) Nubatama deba that Adam rehandled (beautiful work!!) with an extraordinarily sharp edge. He prefers to call his white steel 'shirogami' and feels his heat treatments are able to extract maximum performance out of the steel.
The black steel is the most difficult to make, requiring higher heat and greater precision in the processing of the steel or heat treatment.
If you are interested in getting one of these - or other custom knives both traditional and western double bevel wa type knives, just ask Mark and he will contact me regarding custom orders. This includes usubas yanagis and debas and specialty traditional knives as well as LONG yanagis and gyutos (even past 360 mm) etc. Just ask. And if you have questions about the Nubatama knives, contact me anytime.
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