ckreef Posted January 23, 2017 Report Posted January 23, 2017 Tired of crappy knives my entire life I finally got my first real knives. Also a Hinoki cutting board to go with them. I plan on purchasing a few more as money allows over the next few months. Definitely wicked sharp out of the box. Thinnest tomato slice I've ever done and I wasn't even holding the tomato. I'm going to have to improve my knife skills. A Bistro Junk Pie is on the menu tonight. Over 10 different toppings should give me plenty of play time. Dough has been refrigerator rising overnight. 5
MacKenzie Posted January 23, 2017 Report Posted January 23, 2017 Beautiful, ck and that is a paper thin slice of tomato.:) 1
dstr8 Posted January 23, 2017 Report Posted January 23, 2017 I've been thinking about 'going Japanese' too ... much better steel than anything I've seen out of Germany. Curious to hear your feedback Charles! 1
FotonDrv Posted January 23, 2017 Report Posted January 23, 2017 WOW hardly describes those knives. I have been a fan of good cutlery for years yet the cost has always scared me off. Maybe in my Golden Years I will have to treat myself Thanks for Posting these. 1
ckreef Posted January 23, 2017 Author Report Posted January 23, 2017 24 minutes ago, MacKenzie said: Beautiful, ck and that is a paper thin slice of tomato.:) I can't believe I actually sliced something that thin let alone a tomato. First time in my life.
ckreef Posted January 23, 2017 Author Report Posted January 23, 2017 25 minutes ago, dstr8 said: I've been thinking about 'going Japanese' too ... much better steel than anything I've seen out of Germany. Curious to hear your feedback Charles! The chef's knife is going to get a good workout tonight. I'll post some feedback later tonight or tomorrow. 1
ckreef Posted January 23, 2017 Author Report Posted January 23, 2017 8 minutes ago, FotonDrv said: WOW hardly describes those knives. I have been a fan of good cutlery for years yet the cost has always scared me off. Maybe in my Golden Years I will have to treat myself Thanks for Posting these. The price has always scared me off too. But then I figured I somehow managed to buy 2 KK's what's a few hundred or so on knives. I'm in the process of building a custom knife holder that will also show them off. To pretty to hide in a block.
Garvinque Posted January 23, 2017 Report Posted January 23, 2017 (edited) 3 hours ago, ckreef said: Tired of crappy knives my entire life I finally got my first real knives. Also a Hinoki cutting board to go with them. I plan on purchasing a few more as money allows over the next few months. Definitely wicked sharp out of the box. Thinnest tomato slice I've ever done and I wasn't even holding the tomato. I'm going to have to improve my knife skills. A Bistro Junk Pie is on the menu tonight. Over 10 different toppings should give me plenty of play time. Dough has been refrigerator rising overnight. Never said beautiful to describe a knife or knives but they are beau·ti·ful!!!!!!!!!!!!!!\ Congrats again Charles Garvin Edited January 23, 2017 by Garvinque 1
Pequod Posted January 23, 2017 Report Posted January 23, 2017 22 minutes ago, Garvinque said: Never said beautiful to describe a knife or knives but they are BEAUITUL!!!!!!!!!!!!!!\ Congrats again Charles Garvin Still didn't say it. Lol! 2
Pequod Posted January 23, 2017 Report Posted January 23, 2017 Sweet knives! Sounds like you're as amazed as I am by my Kurosaki. Congrats!
Pequod Posted January 23, 2017 Report Posted January 23, 2017 Never said beautiful to describe a knife or knives but they are BEAUITFUL!!!!!!!!!!!!!!\ Congrats again Charles Garvin Almost there... lol 1
Garvinque Posted January 23, 2017 Report Posted January 23, 2017 22 minutes ago, HalfSmoke said: Almost there... lol Wow took me a few minutes then Doh! 2
ckreef Posted January 23, 2017 Author Report Posted January 23, 2017 16 minutes ago, HalfSmoke said: Sweet knives! Sounds like you're as amazed as I am by my Kurosaki. Congrats! Completely amazed - I'll leave the final review for my Bistro Junk Pie thread. Hopefully I won't screw this pizza cook up because I definitely have some sliced up ingredients - LOL 1
dstr8 Posted January 24, 2017 Report Posted January 24, 2017 (edited) I have been vacillating between SG2 and VG10 ... very good arguments/fanboys in each corner. I've had a 10" Masamoto VG10 in my "cart" for awhile, and haven't pulled trigger, based upon the recommendation of a friend and CIA trained chef ... God I'd love to test both out and make up my own mind as that's the only way these things typically get resolved . You'd think with all the other *hit I have it wouldn't be a big deal <roll eyes>. Edited January 24, 2017 by dstr8
Pequod Posted January 24, 2017 Report Posted January 24, 2017 (edited) 12 minutes ago, dstr8 said: I have been vacillating between SG2 and VG10 ... very good arguments/fanboys in each corner. I've had a 10" Masamoto VG10 in my "cart" for awhile, and haven't pulled trigger, based upon the recommendation of a friend and CIA trained chef ... God I'd love to test both out and make up my own mind as that's the only way these things typically get resolved . You'd think with all the other *hit I have it wouldn't be a big deal <roll eyes>. My knife is a Kurosaki Megumi Damascus clad VG-10. I like it a lot. Honestly...and I just might be considered a heretic if I ever posted this on a knife forum...I think any high quality steel is more than sufficient for all but the most snobbish knife aficionados. I picked my knife because of how it felt in my hand. The balance was different and more favorable from other gyutos I held, and I held everything in the store. If you can't actually hold it, then you're down to selecting based on secondary factors. You'll still end up with a high quality knife that's better than my old Wusthof Classic either way. Edited January 24, 2017 by HalfSmoke 1
dstr8 Posted January 24, 2017 Report Posted January 24, 2017 Thanks Jeff! Unfortunately we just don't have any good knife shops here that have offerings I am interested in; maybe an excuse to go see friends over the hill in Sacramento if it ever quits snowing . I did get sucked into the Misen Kickstarter deal and like the knife's geometry; however the steel isn't living up to their hype (nicks very easily at their 30º bevel). But for $65 I knew I could put it in our camping kit if I didn't like it.
ckreef Posted January 24, 2017 Author Report Posted January 24, 2017 I did a good bit of research between VG-10 and SG2. Both are considered really hard super steels. VG-10 coming in at a Rockwell 61-62 depending on the tempering method. SG2 coming in around a Rockwell 63. The difference lies in how brittle the edge is. SG2 is a powdered metal. That is mixed better resulting in micro grains that are more tight. The end result is a slightly harder steel that chips slightly less. Slightly being ever so slightly. Because it is slightly harder, SG2 is usually ground to a 12* bevel compared to VG-10 at a 15* bevel. SG2 being just slightly sharper. But either VG-10 or SG2 compared to a none Japanese knife at 22* - 26* bevel about twice as sharp if that's even possible. I don't think you could go wrong with either and I doubt you or me could ever tell the difference. 2
Aussie Ora Posted January 24, 2017 Report Posted January 24, 2017 They look wicked ckreef great buy where's the green tomato lol .I have been looking at new knives for a while when I get some money saved I might look into it . Outback Kamado Bar and Grill
tinyfish Posted January 24, 2017 Report Posted January 24, 2017 I bet the food tastes better now. Just joking, love the knives. 1
ckreef Posted January 24, 2017 Author Report Posted January 24, 2017 2 hours ago, Aussie Ora said: They look wicked ckreef great buy where's the green tomato lol .I have been looking at new knives for a while when I get some money saved I might look into it . Outback Kamado Bar and Grill Three green tomatoes sitting at home waiting for tonight's dinner 2
