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 Post subject: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 3:52 am 
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Joined: Sun Oct 21, 2012 1:34 pm
Posts: 330
I own a LOT of kitchen knives.
Not as many as some I have seen posted here, but a lot considering I am not in the trade.
American: Wearever Professional, both stainless and carbon 10 and 12 inch, chefs, boning, and slicers
Chefworks-Ken Onion Bread Knife, Slicer, and Reverse Paring knife
Ekco Arrowhead: I have a full set of these:Paring, Slicers, Chefs, Serrated utility, Serrated slicer,
German: Messermeister San Moritz Elite 6 and 10 inch chefs
Mundial: Large Santoku knife
Hybrid: Henckels-Miyabi 5000S Kodeba, Usuba, 120MM Paring
Japanese
Richmond Laser 210MM
Mino Gyuto 180MM Swedish Steel
Chroma: Haiku Damascus Santoku
Seto Damascus Petty VG10 150MM
Zuiun Ryu 210MM Yanigiba
Messermeister: Asian Precison Santoku
Verdun Japanese Veggie Cleaver Stainless
Joyce Chen (Japan) Chinese Cleaver
Calphalon Katana Full set Paring, Utility, Santoku, Honsuki, Bread, and Chefs, plus 4 steak knives (All idle at the moment)

I think the one knife that would "fill the bill" so to speak would be something in the 240MM length.
Kiritsuke Knives, Funayuki, or another Gyuto

I am also open to other suggestions for something unique, good performance, and a good value.

1. Are you right handed? Yes
2. What type of knife are you interested in Kiritsuke, Funayuki, Gyuto, Other
3. What size knife are you looking for? 240MM, with 50MM blade height
4. Do you prefer carbon or stainless steel? No preference
5. Do you prefer a western handle or a Japanese handle? Japanese
6. How much did you want to spend? $300
7. Do you know how to sharpen? Yes


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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 3:59 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 649
I'd really like to see the outcome of this. I'm also kind of wanting a unique blade, something truly special that doesn't deflate my wallet permanently.


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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 4:59 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1710
I got two that might work.

Anryu Hammered, http://www.chefknivestogo.com/kaanasgy24.html. Out of stock at the moment. It is ~52mm tall, not sure how hard and fast you are on that number. It is a looker with lots of character, feels awesome in the hand, cuts wonderfully. The is my current favorite knife, highly recommend.

Takumi Ikeda, http://www.chefknivestogo.com/taik24dagy.html. Also out of stock at the moment, 47mm tall. This one is a clone of the Masamoto KS profile, which in turn is a French Sabatier clone. The cladding is carbon steel damascus. The knife has great weight and feel. The carbon cladding is taking a gorgeous purple/rainbow patina. The only issue I have with this knife is the grind. I don't know that it is thicker but it does wedge more than my other Japanese knives. I just put a new edge on it and it is starting to win me over, but I should put that out there in full disclosure. I would recommend the Anryu over this for performance, but this one may take the cake in character...if that's what your after.


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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 7:54 am 

Joined: Thu May 10, 2012 9:21 pm
Posts: 463
I think you need good sujihiki, but in keeping with your request, and ignoring the 50mm height :)...something unique at 300, Takeda.

Or the Richmond damascus made by Yoshikane.


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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 3:19 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2794
I would either go for something with a great tool steel like the Konosuke HD2 knives, or the Kikuichi TKC or get a knife like the Masamoto KS wa's.....Takeda Sasanoha....or a Goko even.

Any of these are incredible knives with their own great attributes....and none are really anything like what you already have.

In my humble opinion....every kitchen knife nut should eventually own:

A great, solid carbon kitchen knife like the Masamoto KS
A great, solid tool steel knife like the Kono HD or TKC
A great, KU knife like a Takeda
A great, stainless clad carbon gyuto like the Goko
A great laser (you already own the stainless version)

Then you can start collecting the customs. :)



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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 6:59 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1710
my humble opinion....every kitchen knife nut should eventually own:

A great, solid carbon kitchen knife like the Masamoto KS
A great, solid tool steel knife like the Kono HD or TKC
A great, KU knife like a Takeda
A great, stainless clad carbon gyuto like the Goko
A great laser (you already own the stainless version)



Interesting list! Maybe this should be a thread all its own. What knife types should every nut on the forum own?


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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 8:15 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7563
Location: Madison Wisconsin
If you can slum it and go down to a 210mm, every single one of us in the office was wowed by the recent addition of the Takamura 210 gyuto : http://www.chefknivestogo.com/takamuraknives.html

I need to beg them to do a 240 for us....



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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 8:38 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 636
Location: Minneapolis, MN
If you get them to do a 240... can I just throw money at you?


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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 8:41 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7563
Location: Madison Wisconsin
Yes! :)

That would be the new "it" knife on our site if I can convince them. Usually if you beg politely and offer to do a large order most of my suppliers will say yes. I just don't know them very well yet.



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 Post subject: Re: Looking for the "Missing Link"
PostPosted: Mon Jan 20, 2014 8:51 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4046
Location: Kentucky
I wish I had bought the 210 before you had to raise the price! :evil:



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