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breaking in my new knife tonight

buzd504
buzd504 Posts: 3,882
edited March 2021 in EggHead Forum
An early birthday present from some good friends.  A Fujiwari Mobarishi.


NOLA
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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    That thing is as sweet as a Hattori Hanzo Katana.
    ______________________________________________
    I love lamp..
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  • paqman
    paqman Posts: 4,980
    very nice!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • dmourati
    dmourati Posts: 1,311
    I like it. My Japanese knives have wa handles.  Currently working with a knife maker on a custom saya for my sujihiki. 

    Nice friends.
    Plymouth, MN
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  • GrateEggspectations
    GrateEggspectations Posts: 12,193
    They must be very good friends. Wonderful gift. If your experience is anything like mine with my higher end steel, you will get a thrill - even years from now - every time you use it. 

    I have 3-4 Japanese knives that I’m not using in the rotation, so you’ve inspired me to contemplate selling them to fund a new one. 
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  • GrateEggspectations
    GrateEggspectations Posts: 12,193
    This is one I’m lusting after. I have another Takeda and have never handled another knife like it. 

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  • HeavyG
    HeavyG Posts: 10,380
    GrateEggspectations said:
    This is one I’m lusting after. I have another Takeda and have never handled another knife like it. 


    I'm surprised to see they actually have one in stock. Just about every knife vendor I've seen that carries the Takeda cleavers never seems to have any on the shelf.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • GrateEggspectations
    GrateEggspectations Posts: 12,193
    HeavyG said:
    GrateEggspectations said:
    This is one I’m lusting after. I have another Takeda and have never handled another knife like it. 


    I'm surprised to see they actually have one in stock. Just about every knife vendor I've seen that carries the Takeda cleavers never seems to have any on the shelf.
    If the price tag wasn’t quite so eye watering, I’d pull the trigger. I just can’t justify the expense, especially given we already have a very similar blade. 
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  • YukonRon
    YukonRon Posts: 17,425
    Beautiful knife, and wonderful friends. I hope you enjoy using it a very long time. The first time is so amazing.

    I am at the entry level for knives, My Beautiful Wife bought me a set of Shun knives, and the difference to what I had been using is night and day. She also bought me a 3 stage sharpening tool that keeps them razor sharp.

    Just using it to slice tomatoes, so very thin, was almost life changing for me. ( I am old, it does not take much these days.)
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • kthacher
    kthacher Posts: 155
    YukonRon said:
    Beautiful knife, and wonderful friends. I hope you enjoy using it a very long time. The first time is so amazing.

    I am at the entry level for knives, My Beautiful Wife bought me a set of Shun knives, and the difference to what I had been using is night and day. She also bought me a 3 stage sharpening tool that keeps them razor sharp.

    Just using it to slice tomatoes, so very thin, was almost life changing for me. ( I am old, it does not take much these days.)
    Can you share what the sharpening tool is?  Thanks. 
    Winnipeg, Canada
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  • GrateEggspectations
    GrateEggspectations Posts: 12,193
    @YukonRon

    Getting a nice knife really is a revelation. For me, just one chef’s knife replaces pretty much all others (except for the dud that I keep for the guests 🙃). No need for a bread knife. A nice, sharp knife slices bread with just one straight push down on the loaf. No sawing required. 
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  • OhioEgger
    OhioEgger Posts: 1,004
    kthacher said:
    YukonRon said:
    She also bought me a 3 stage sharpening tool that keeps them razor sharp.
    Can you share what the sharpening tool is?  Thanks. 
    I'm guessing it's the Chef's Choice Model 130. That's what I use and I love it.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • RyanStl
    RyanStl Posts: 1,050
    Nice gyuto,   What size and how does it feel?  Now I have some government money to blow maybe I'll replace my cheap Wokshop cleaver with something nicer.
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  • paqman
    paqman Posts: 4,980
    GrateEggspectations said:
    @YukonRon

    Getting a nice knife really is a revelation. For me, just one chef’s knife replaces pretty much all others (except for the dud that I keep for the guests 🙃). No need for a bread knife. A nice, sharp knife slices bread with just one straight push down on the loaf. No sawing required. 
    A good bread knife is a game changer too

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • buzd504
    buzd504 Posts: 3,882
    RyanStl said:
    Nice gyuto,   What size and how does it feel?  Now I have some government money to blow maybe I'll replace my cheap Wokshop cleaver with something nicer.

    It's a 210 and it seems like it just operates itself while I watch.
    NOLA
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  • Eggin_in_PA
    Eggin_in_PA Posts: 91
    Wow, just Wow lol... Knifewear site makes Shun to appear be low end.  SWMBO complained about prices at Kohls lol...  I need new friends.  Will start out with a chef knife and build accordingly.  Nice knife, no more chopping with that.
    York County, PA
    Large BGE 2014 - CGS adj rig, spider, and stones..
    Mini Max 2018
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  • smbishop
    smbishop Posts: 3,062
    Amazing looking knife.  Some day.....
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • lousubcap
    lousubcap Posts: 37,757
    I believe you must have a PhD in knifing to fully appreciate that.  B)
    Your friend zone is quite impressive to come thru like that.  Congratulations.  

    The back story for how that became a gift must be quite interesting...
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Bear 007
    Bear 007 Posts: 383
    Teruyasu Fujiwara forges some of the best steel for kitchen knives that there is, his Maboroshi line has a core steel of shiragomi #1 white hardened up to 65, thats an incredible knife, makes Shuns look like tinker toys enjoy!
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  • Botch
    Botch Posts: 17,692
    GrateEggspectations said:
    This is one I’m lusting after. I have another Takeda and have never handled another knife like it. 

    Rockwell Hardness to four significant digits....  :glasses:  

    “Declare victory when you have retreated past the point where you started”   - Don Tzu

    Ogden, UT, USA

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  • GrateEggspectations
    GrateEggspectations Posts: 12,193
    Botch said:
    GrateEggspectations said:
    This is one I’m lusting after. I have another Takeda and have never handled another knife like it. 

    Rockwell Hardness to four significant digits....  :glasses:  
    Hard to beat the aogami pieces. They can go years without sharpening. 
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  • GrateEggspectations
    GrateEggspectations Posts: 12,193
    paqman said:
    GrateEggspectations said:
    @YukonRon

    Getting a nice knife really is a revelation. For me, just one chef’s knife replaces pretty much all others (except for the dud that I keep for the guests 🙃). No need for a bread knife. A nice, sharp knife slices bread with just one straight push down on the loaf. No sawing required. 
    A good bread knife is a game changer too
    Tell me more about the application. 
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  • dmourati
    dmourati Posts: 1,311
    Botch said:
    GrateEggspectations said:
    This is one I’m lusting after. I have another Takeda and have never handled another knife like it. 

    Rockwell Hardness to four significant digits....  :glasses:  
    I think 63:64 meant 63-64, as a range.
    Plymouth, MN
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  • Botch
    Botch Posts: 17,692
    dmourati said:
    Botch said:
    GrateEggspectations said:
    This is one I’m lusting after. I have another Takeda and have never handled another knife like it. 

    Rockwell Hardness to four significant digits....  :glasses:  
    I think 63:64 meant 63-64, as a range.
    That, makes more sense.  
    Punctuation is important.  "Eats, shoots, and leaves".  

    “Declare victory when you have retreated past the point where you started”   - Don Tzu

    Ogden, UT, USA

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  • nolaegghead
    nolaegghead Posts: 42,109
    Let's eat grandma!
    ______________________________________________
    I love lamp..
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  • Botch
    Botch Posts: 17,692
    nolaegghead said:
    Let's eat grandma!
    That's the one I couldn't recall.  

    “Declare victory when you have retreated past the point where you started”   - Don Tzu

    Ogden, UT, USA

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  • YukonRon
    YukonRon Posts: 17,425
    kthacher said:
    YukonRon said:
    Beautiful knife, and wonderful friends. I hope you enjoy using it a very long time. The first time is so amazing.

    I am at the entry level for knives, My Beautiful Wife bought me a set of Shun knives, and the difference to what I had been using is night and day. She also bought me a 3 stage sharpening tool that keeps them razor sharp.

    Just using it to slice tomatoes, so very thin, was almost life changing for me. ( I am old, it does not take much these days.)
    Can you share what the sharpening tool is?  Thanks. 
    Made by KAI Housewares, 3stage process: whet stone, diamond and ceramic. My Beautiful Wife taped all the instructional information to the tool, because she knows I have started losing the battle.

    the starter knife set also came with a separate diamond sharpening tool.

    hope this helps, it has kept an edge on all our knives and cutting tools.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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