I’ll admit that I love the patina that carbon steel knives get (I’m sure the old Sabatiers get that too, not limited to Japanese knives), so I go out of my way to slice cooked proteins with them. They get a crazy blue/rainbow patina from that.
Dipping back into carbon steel now that I’m getting more time in the kitchen – Sakai Kikumori 210mm gyuto, White 2 clad in iron, forged by Yoshikazu Tanaka. Nice convex grind, excellent balance and feel. I wanted a laser-adjacent gyuto that’s easy to maintain and this is working out nicely so far.
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Thanks for the tips, all. Went with this one.
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As they say on Reddit, NKD (new knife day):
Yoshikane SKD 240mm k-tip gyuto
And here’s the Nakagawa I mentioned in the ‘favorite knife’ thread. I’m not a fan at all of these handles and will be replacing those soon!
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Appreciate the note on the Nakagawa. Do you find the feel on stones to be similar to carbon steels, or is that just internet hype?
Haven’t needed to sharpen it yet - was great right out of the box. I’m hoping the hype as to how easily these take an edge is real, as I’m always nervous about scuffing the finish on the secondary bevel.
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Picked up another magnetic block during the Made In sale and I had $50 coupon as well. Now I can have all my steel out.
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Appears we have one knife in common the Sujihiki looks to be by the same maker.
Mcusta Zanmai?
Nice. Maple burl?
Amboyna burl
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The one with the green accents and lighter wood isn’t maple burl?
Ah, yes, the old handle is indeed maple burl
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Who did the exchange? Great job.
That was me! It’s pretty easy with these wa handles.
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I’m not the knife owner, but have been a woodworker for nearly 20 years. The original handle 100% looks like figured/flamed maple, not burl. Both handles are gorgeous though!
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I misspoke. It’s 100% flamed maple. I’ve used maple for lots of projects (mostly birdseye and flamed). I definitely like the look of the new handle over the maple.
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Yeah, I’ll defer to you guys on the nomenclature. I just know the old handle is maple. Now that I think about it, the store called it figured maple but again, I don’t know the terminology.
Also looking at the pics again, that cutting board has seen some heavy revs
Basically, burly maples are all squiggly, flamed is straight
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