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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.
 
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.


But does it qualify as "bulk" ?? 😀
 
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.
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.
 
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.

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
 
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.

1630758267998.png
 
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.

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

1630758853509.png
 
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
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.
 
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.

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
 
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.

Where should I look for such knife?
 
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.
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.
 
Where should I look for such knife?

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


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


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.
 
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

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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