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 Post subject: Re: Knives for Lefties
PostPosted: Thu May 24, 2012 1:11 pm 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
i really want the tojiro ITK bread knife but i think it's gonna be too expensive? to get one that's made for lefties.


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 Post subject: Re: Knives for Lefties
PostPosted: Thu May 24, 2012 1:30 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7357
Location: Madison Wisconsin
They don't offer the ITK with a left handed grind on the serrations. The Mac has a different and more equal serration grind if you're interested. Most lefties don't find the serrations on the right a problem.



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 Post subject: Re: Knives for Lefties
PostPosted: Fri May 25, 2012 1:34 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
aww too bad. guess it'll be a mac for me.


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 Post subject: Re: Knives for Lefties
PostPosted: Fri Jun 01, 2012 5:12 pm 
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Joined: Mon Apr 23, 2012 4:45 am
Posts: 1352
Well, OK I'll open up the kimono a bit more about this mystery - it is a man not a woman who does this work :)

I wish I could tell you more about the maker and the steel, but honestly, I have not been given the information either. Believe me, this is a challenge for me too, but I understand their reasoning. He desires privacy in the matter lest his competitors use the same steel or worse yet, either go around him or put him in a position where he winds up cranking out knives for 'them'. He is just protecting his position.

There was a pretty extensive review done of a Nubatama yanagi. There is an upcoming long term review of a 240 ryoba or gyuto from a customer who has had one for a period of time. I've also used a few of them extensively. Edge retention is exceptional. Ease of sharpening is also exceptional, but rarely needed. I've been able to retain my edge for home use for over a year with only stropping on compounds. The double bevel knives are clad and the core reacts like a carbon steel, developing a patina. A number of chefs in Kyoto have switched over from their Aritsugu knives to Nubatamas and are quite pleased with it's performance. The final finishing is done by a sword polisher - and before anyone asks, he too won't say which natural stones he uses. Yes there is a pattern here. Their perspective is that the knives' performance is what will sell the knife and the steel is the concern of the knifemaker not the customer. I KNOW that we steel junkies don't agree with this at all and 'Inquiring minds want to know'.

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Ken



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 Post subject: Re: Knives for Lefties
PostPosted: Fri Jun 01, 2012 5:27 pm 
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These two videos demonstrate the 'factory' edge or more precisely the sword polisher's edge cutting a plate of sushi using a 230 mm Nubatama black steel yanagii. The cutting is in one video and the plating in another. The china (not Japanese but a plate I have from my grandmother, was selected so that you can see the detail through the slices of fish. Actually the edge was used for two weeks by a reviewer in a pro kitchen environment prior to this video and was never retouched from the original edge.





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 Post subject: Re: Knives for Lefties
PostPosted: Mon Aug 27, 2012 3:52 pm 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
well finally decided on getting a richmond artifex 240mm, 52100 addict 240mm, kikuichi performance tkc 270mm....

won't be able to afford to get them all at the same time but i will get them all eventually.

took a while to save up for one or two plus the knife bag and stones. lol.

thanks to everyone.


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