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I need it

Rhodium>Palladium>Platinum>Gold>Tungsten>Titanium> Stainless Steel. Everyone know this. 😉

I'll wait for the Tungsten version.
 
Is it sold by volume or weight? The amount of counterspace taken by the stainless model is appealing. It it's sold by weight, the tungsten's gonna come up short. I think titanium gives the most bang/buck for counterspace used.
 
lxskllr said:
Is it sold by volume or weight? The amount of counterspace taken by the stainless model is appealing. It it's sold by weight, the tungsten's gonna come up short. I think titanium gives the most bang/buck for counterspace used.
Click to expand...


But does it qualify as "bulk" ?? 😀
 
uclaLabrat said:
I literally messaged that fucking link in my group chat cause I missed the satire mark at the top and I wasn't sure. I wanted to believe it was, but I wasn't sure.
Click to expand...
Yes, it almost is believable coming from the leader of the Texas Taliban.
 
You can do better.

Get an anvil and rediscover your ancestors’ blacksmithing genes.

Given your penchant for culinary skills, Kaido, I have zero doubt of your talent with heat, metal, and hammers.

Plus you’ll get so buff the ladies can’t say no.
 
Kaido, you cook a lot. Get a really good Japanese gyuto in whatever length is your go to, made with SG2 steel, made by a smaller knifesmith not like a global brand, at around a 63 HRC or so give or take, and you will never touch your other knives in the size range. It's just craftsmanship at it's finest and a pleasure to use. It's end game. I look forward to chopping veggies. It's not a chore anymore.
 
MrSquished said:
Kaido, you cook a lot. Get a really good Japanese gyuto in whatever length is your go to, made with SG2 steel, made by a smaller knifesmith not like a global brand, at around a 63 HRC or so give or take, and you will never touch your other knives in the size range. It's just craftsmanship at it's finest and a pleasure to use. It's end game. I look forward to chopping veggies. It's not a chore anymore.
Click to expand...

My current main is a 240mm gyuto (Seisuke white steel #1). I was using a French chef's knife before, which I really liked, but I appreciate the lightness of the white steel. Plus the extra carbon supposedly makes it easier to sharpen haha!

1630758079401.png
 
Torn Mind said:
You can do better.

Get an anvil and rediscover your ancestors’ blacksmithing genes.

Given your penchant for culinary skills, Kaido, I have zero doubt of your talent with heat, metal, and hammers.

Plus you’ll get so buff the ladies can’t say no.
Click to expand...

1630758267998.png
 
lxskllr said:
Is it sold by volume or weight? The amount of counterspace taken by the stainless model is appealing. It it's sold by weight, the tungsten's gonna come up short. I think titanium gives the most bang/buck for counterspace used.
Click to expand...

Next model will come in different colors like the mixers, so you can get retro red if you want to!

1630758853509.png
 
Kaido said:
My current main is a 240mm gyuto (Seisuke white steel #1). I was using a French chef's knife before, which I really liked, but I appreciate the lightness of the white steel. Plus the extra carbon supposedly makes it easier to sharpen haha!

View attachment 49723
Click to expand...
Absolutely beautiful knife. For some reason I thought you had a Shun or global, which are great, but the more artisinal harder steel knives are just a notch above.
 
MrSquished said:
Absolutely beautiful knife. For some reason I thought you had a Shun or global, which are great, but the more artisinal harder steel knives are just a notch above.
Click to expand...

tbh I use my Dalstrong most of the time because I can beat on it with no consequences (the beauty of cheap VG-10 steel! lol). But yeah, having at least one really nice Chef's knife definitely makes kitchen chores more fun! It's sort of like having a Ferrari to go get groceries...you have to do the job anyway, but you can make it way more fun that way! haha
 
MrSquished said:
Kaido, you cook a lot. Get a really good Japanese gyuto in whatever length is your go to, made with SG2 steel, made by a smaller knifesmith not like a global brand, at around a 63 HRC or so give or take, and you will never touch your other knives in the size range. It's just craftsmanship at it's finest and a pleasure to use. It's end game. I look forward to chopping veggies. It's not a chore anymore.
Click to expand...

Where should I look for such knife?
 
Torn Mind said:
You can do better.

Get an anvil and rediscover your ancestors’ blacksmithing genes.

Given your penchant for culinary skills, Kaido, I have zero doubt of your talent with heat, metal, and hammers.

Plus you’ll get so buff the ladies can’t say no.
Click to expand...
I had a job at a forge just before the last time I reenrolled at the University. Lots of big white hot steel and pounding going on.

I have two vises that have anvils, I have hammers, torches, various kinds of steel, a home made grinder. Sparks will fly... I'm thinking about going acetylene.
 
Denly said:
Where should I look for such knife?
Click to expand...

the wiki on reddit here has a pretty good list broken down by country/region:

Reddit - Dive into anything

www.reddit.com www.reddit.com

the wiki itself is a good resource to learn about knives:

Reddit - Dive into anything

www.reddit.com www.reddit.com

jappany is also supposed to have a nice selection, but usually priced higher than others, but they are reported to have knives in there that others don't often keep in stock.

I bought my end game knives from The Cook's Edge (it's Canadian but they ship very fast to the US) and The Knife Roll.

My Yu Kurosaki SG2 Santoku and my Nigara SG2 Kiritsuke came from those stores.
 
Kaido said:
tbh I use my Dalstrong most of the time because I can beat on it with no consequences (the beauty of cheap VG-10 steel! lol). But yeah, having at least one really nice Chef's knife definitely makes kitchen chores more fun! It's sort of like having a Ferrari to go get groceries...you have to do the job anyway, but you can make it way more fun that way! haha
Click to expand...

It kinda is! I mean it's a breeze compared to hacking at things with an average or sub-par knife.

Definitely don't want to hurt the Ferrari! but I basically use my good knife for everything. I mostly break down veggies and slice some meats. About the only time I fux with bone is if I split a chicken leg, and I'll just either be super careful, or just grab my softer HRC petty and do it quickly. Haven't chipped a knife yet.
 
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