D'oh! Just ordered another knife...

[FrankZ]

You have great.. errmm.. knives..

 

[Rob Babcock]

You have the knife yet?

It shipped but it looks like I won't have it til Monday.

 

[Rocklobster]

If anybody is interested in a unique knife, the guitar player in one of my bands is a knife smith. All of his knives are one-offs, and very artistic. He makes kitchen knives also and sells them all over North America. He is not very tech savvy, so he doesn't have a decent web site. I could try and get a few photos of his kitchen knives on here if anybody is interested in something different and exotic. I hope you don't think this is spam. I'm just sharing some info. Madawaska Valley Studio Tour - Fraser Knives

 

[Bigjim68]

Talk about service, I asked CKTG a question about a Tojiro Nakiri knife on Saturday, got a favorable response Saturday. Ordered the knife 4:06 today, got a shipped notice 5:40
All on a weekend.

 

[Rob Babcock]

Talk about service, I asked CKTG a question about a Tojiro Nakiri knife on Saturday, got a favorable response Saturday. Ordered the knife 4:06 today, got a shipped notice 5:40
All on a weekend.

Which one did you order, Jim? The DP or the Wa-handled carbon? I have the DP Nakiri and it's a great knife, one of the sharpest OOtB I've ever found.

If anybody is interested in a unique knife, the guitar player in one of my bands is a knife smith. All of his knives are one-offs, and very artistic. He makes kitchen knives also and sells them all over North America. He is not very tech savvy, so he doesn't have a decent web site. I could try and get a few photos of his kitchen knives on here if anybody is interested in something different and exotic. I hope you don't think this is spam. I'm just sharing some info. Madawaska Valley Studio Tour - Fraser Knives

He has some pretty interesting knives, I'll give him that! Very unusual.

 

[Bigjim68]

I ordered the DP. The fifty buck price seems good for a knife with these reviews.

I needed to know if the knife was double beveled.

 

[Rob Babcock]

Yep, a Nakiri is double beveled. If it was single beveled it would probably be called an Usuba. It's a really nice knife. I use it a lot for veggies. Every time I take it out of the case at work my boss tries to talk me into selling it to him.

 

[jpaulg]

Nakiris are just the best vegetable knife on the planet. I prefer my Usaba but that's me being a carbon steel snob and a good Nakiri is a better knife than a Usaba.

I highly recommend a Kama-Nakiri or Kama-Usaba which have a sheeps hoof rounded tip which make them easier to use.
http://cgi.ebay.com.au/ws/eBayISAPI.dll?VISuperSize&item=230529363929

My knife porn purchases.
Henckels straight razor approx 1930
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**** Sabatier CS paring knife with olive wood handles
http://cgi.ebay.com.au/ws/eBayISAPI.dll?VISuperSize&item=160514756243

 

[Rob Babcock]

My new Tojiro DP Gokujo finally showed up today! It's a tad larger than I expected but very nice. The edge is really superb, absolutely terrific for a new knife OOTB. I've stated before that the Tojiro factory edge has been getting better lately and this is more confirmation. I look forward to trying it out.

 

[joesfolk]

Could you folks give me a primer on how to select a good all purpose (okay I know that is impossible) knife for my kitchen. I have nothing better than a couple of old steel kitchen knives that have seen at least 50 years of use. What should I buy that will serve for veggies and meat, including cutting chicken bones? How do I care for it? (How do I keep it away from my family?) I probably need to stay under $100.00 and if dh knew I was thinking about spending that much money on one knife ...well, let's just not tell him. A primer please.

 

[FrankZ]

My new Tojiro DP Gokujo finally showed up today! It's a tad larger than I expected but very nice. The edge is really superb, absolutely terrific for a new knife OOTB. I've stated before that the Tojiro factory edge has been getting better lately and this is more confirmation. I look forward to trying it out.

What? No pictures? Did you at least throw it a party on arrival?

 

[Rob Babcock]

Could you folks give me a primer on how to select a good all purpose (okay I know that is impossible) knife for my kitchen. I have nothing better than a couple of old steel kitchen knives that have seen at least 50 years of use. What should I buy that will serve for veggies and meat, including cutting chicken bones? How do I care for it? (How do I keep it away from my family?) I probably need to stay under $100.00 and if dh knew I was thinking about spending that much money on one knife ...well, let's just not tell him. A primer please.

Sorry, just noticed this. I'll try to address it after work tomorrow (probably late- I close the restaurant).