"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 03-05-2008, 08:21 PM   #21
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by Rob Babcock View Post
Thanks, DrT88. My pictures came out a bit too dark, should've used a different setting on my camera (I hadn't used it in awhile, forgot which ones work best).
Congratulations Rob. I've been looking at the KFs since the first time around but never quite pulled the trigger. Right now I'm saving my allowance for a G3 IPhone when they come out. For anyone who is interested in purchasing or merely viewing several very nice pictures of the Hattori Forums this is the place to go.
__________________

__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 03-05-2008, 11:53 PM   #22
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Luckily I skated in under the wire and got it on sale- saved around $45 IIRC. I like the knife quite a bit but haven't used it much yet.
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-09-2008, 06:46 AM   #23
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
BTW, I'm in agony waiting for the Cowry-X upgrade version. Sadly it's supposed to be around a year away.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-09-2008, 06:50 AM   #24
Senior Cook
 
DrThunder88's Avatar
 
Join Date: Nov 2007
Location: Metro Detroit
Posts: 473
That will give us both plenty of time to save our pennies!
__________________
DrThunder88 is offline   Reply With Quote
Old 03-09-2008, 06:55 AM   #25
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
It will take a lot of pennies! Hattori hasn't said anything official about pricing, but we can safely assume the C-X versions will be double the cost of the V-Gold 10 versions. That's a lot of scratch. But then again, you could also look at them as funtionally equivalent to the KD line which costs a lot more; the KD santoku is around $800, the largest gyuto about $1200.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-09-2008, 11:12 AM   #26
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
You dudes sure want to spend some coin. I'd love to have a Hattori Cowry-X 270mm Gyuto but I don't need the edge to last like a pro does. I do have a couple powders though, a Shun Elite 4.5" in SG2 and my EDC Kershaw Leek in ZDP-189. They get as sharp as Hitachi white steel and hold an edge forever. Unfortunately that Hattori dream of mine is gonna be too much mullah. People like me who are both home cooks and are into ultimate sharpening are better off with white, blue, and expecially Swedish steels.

The edge on the Tojiro DPs "might" be Sandvik 13C26. The factory isn't talking and Korin.com told me that they honestly don't know. I have a DP 270 Sujihiki and I wouldn't trade it for anything - except maybe a 300. 13C26 and it's Swedish cousin AEB-L is the perfect home steel; stainless, ease of sharpening, and teeny carbides for a sharper than razor edge if you care to do that sort of thing. I do. Okay Buzz, enough rambling....
__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 03-09-2008, 01:19 PM   #27
Senior Cook
 
DrThunder88's Avatar
 
Join Date: Nov 2007
Location: Metro Detroit
Posts: 473
Sure thing. Anything made of Cowry-X is bound to be priced like hand-forged mithril.
__________________
DrThunder88 is offline   Reply With Quote
Old 03-09-2008, 07:40 PM   #28
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by DrThunder88 View Post
Sure thing. Anything made of Cowry-X is bound to be priced like hand-forged mithril.
With maybe a smidge of Admantium added for toughness and edge retention!

Well, Buzz- it's not really that I want to blow money...more that I just really lust after a Forum Knive in C-X. I love the feel of the 240mm Gyuto and it handles like a dream. Yet even on sale ($225 shipped) I can't help but feel it's a tad overpriced for V-Gold 10. It's a great knife but subjectively not really superior to my Shun Classic that cost $100 less. Take that with a grain of salt; I haven't used the Hattori enough to have a firm opinion. It would be interesting to compare the Hattori to a Shun Elite, too. The former has great ergonomics and flawless finish, but the latter is Powered Metullury and 65 Rockwell, for slightly less money.

Don't get me wrong, I love the Forum Hattori. So much in fact that I can't wait to see it rendered in CowryX!
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-09-2008, 07:42 PM   #29
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by buzzard767 View Post

The edge on the Tojiro DPs "might" be Sandvik 13C26. The factory isn't talking and Korin.com told me that they honestly don't know. I have a DP 270 Sujihiki and I wouldn't trade it for anything - except maybe a 300. 13C26 and it's Swedish cousin AEB-L is the perfect home steel; stainless, ease of sharpening, and teeny carbides for a sharper than razor edge if you care to do that sort of thing. I do. Okay Buzz, enough rambling....
Yeah, I could definately see a 300mm Suji in my future, perhaps to replace/supplement my 12" granton-edged Fibrox slicer. I love Tojiro, great stuff for the $. And I'm really interested in the DP Damasus knives although not many places have 'em.
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:13 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.