/ck/ - Food & Cooking

I wouldn't be able to appreciate the difference in quality between this and the $200-300 knives I already own, so I don't really see a point in paying twice as much for a similar product. Professional cooks don't even own these really expensive knives for the same reason so I guess I'm in good company.

I'm also not one of those autists who argue for 300 replies about heat treatments and types of steel, so take it at face value.

>>11883969

>cutting bread with a chefs knife

>>11884027
Serrated knives are for plebs

>>11883969
Too expensive. Also, it's usually completely sold out with small qualities going on sale every now and then.

>>11883969
My midrange knife works just fine and I’m not that good at sharpening yet so I’d probably fuck it up.

>>11883969
Because I'll be making my next chef's knife myself out of CPM-154, with ekki wood scales.

>>11884057
>CPM-154
That stuff is for carpet trimming, not food
Tough but unable to take a fine edge

Basically what folks have said already. Above the $300 mark you could significant diminishing returns in regards to quality/price.

Probably going to try to get a Gesshin Ginga once they're back in stock, though. Does anyone know if they're coming back any time soon?

>>11884735
Why is reddit so obsessed with that knife?

>>11884958

Basically everyone is. I think it's a combination of...

1) Jon does really great work and offers outstanding customer service

2) It's just a truly good laser in the 200-300 dollar sweet spot.

The knife isn't trying to be anything it's not. Monosteel, simple, thin.

>>11884972
t. Jon

>>11884997

;)

But for real, I don't really see people freaking out about it or anything. It seems to me the general zeitgeist around it is always more - "yeah, it's a really effective mid-price laser."

>>11885004
I mean literally every new knife thread on /r/chefknives is gesshinginga jbroida

Kinda makes one suspicious

>>11885011

I haven't noticed though, at least not recently. Maybe that's just because Masakages are flooding the forum with the sale on. Every new thread is, "Everyone look at my Yuki!"

>>11883969
I looked after your mother last night.

>>11885025
I don’t open those threads. Masakages are gross. They’re a poor tastelet’s idea of what a knife snob would be into

>>11885042

desu I picked up a Koishi 150 mm petty and I'm pretty impressed by it. The distal taper is absolutely wicked so it's great for any sort of finesse oriented tip work you need to get done.

I think, in general though, I sort of agree with you. I think the Yuki, specifically, has gotten so ubiquitous as a starter knife that it just seems so tacky at this point.

>>11885025
>>11885042
>>11885064
>buying kitchen knives for fashion

Yikes

>>11883969
I hope you dont actually cut bread like in the pic with that knife. The hard crust will damage the edge.

>>11885011
>literally every new knife thread on /r/chefknives is gesshinginga jbroida
This is the first tiime I have ever seen the name Jon Broida mentioned on /ck/. And I have been here for years, in every single fuckng knife thread. I am also a member of the KKF.

>>11886507
>cutting food will damage your knife
What you erroneously think of as your “razor sharp knife” is really just a massive burr. You should have serrated knives if (since) you aren’t good at sharpening

>>11885064
I mean aren’t all petties like that? I’ve only played with two.

What I hate about the Yuki is the mixed messages it’s sending. Both rustic/pragmatic and flamboyant/irreverent.

It’s like those “rustic” eye+talian villas in Napa, filled with orange people pretending to be health conscious despite severe obesity and extreme damage to the epidermis. But for knives instead of wine.

>>11887110
I have been collecting and free hand sharpening knives for 30 years, i know how to sharpen blades. Dont hurt yourself projecting so hard.

>>11887485
>I've been really terrible at my hobby for 30 years

>>11887602
As long as you have neither seen nor tried out any of my knives this is just low quality bait ...

desu you should invest in sharpening tools
like I got a $100 sharpening system and some stones

any $20 knife will do, as it long as it cuts smoothly through a tomato or other stuff that requires a somewhat sharp knife

I considered splurging on knives for the longest time, but it really isn't worth it (especially if you're just a home cook)

>>11884039
the purpose of a serrated edge is that you don't mush your bread while cutting it
if it's a very hard bread, i would see not giving a fuck

Why don’t you have a 180mm nakiri from Shin Watanabe himself? Only 5 made per month, gaijin. Tojiro DP for scale

>>11887838

>>11887838
>>11887853
Watanabe is cool but I hate the fact that a non-plastic ferrule is considered an extra add-on. Who the fuck buys a knife like that to cut corners? Just post the real price.

>>11887899
That's odd. I haven't ordered anything from him recently, but the knives I ordered in the past all had buffalo horn ferrules, and I never asked to pay extra for that.

>>11883969
because the Masamoto knives are over priced for what they are.

Watanabe is much better value and he will custom make it just for you.

>>11887899
>>11887922
He has two lines of professional knives, Kurouchi (the cheaper ones) and regular professional.

the professionals have ho wood and horn standard, the Kurouchi he uses oak and plastic and charges 3500yen extra for the ho wood.

>>11884618
You're thinking of 154CM. CPM-154 at 62 HRC takes a crazy sharp edge.

>>11887138

I know what you mean about the Yuki. It kind of reminds me of a less pronounced version of the "look at my 300 layer ultra damascas hammered mirror polish samurai knife!" that you can see with people just getting into the hobby, and it's a 40 dollar knife. Like, the Yuki seems to be a decent knife overall from what I've heard, probably nothing that special, but the aesthetics I think are designed to grab the attention of someone who doesn't know better.

Idk, I still kimd of like it somewhere down in my lizard brain.

>>11887966
But that looks like kurouchi to me

>>11888017
it is, I paid for the upgraded handle and he was kind enough to make it a left handed one too.

>>11887941
>>11887966
nice. I got the enju handle but it doesnt seem like he offers it anymore

>>11888134
yea he stopped offering much in terms of handle customization, seems people were getting too picky.

>>11887780
Everyone online claims to be the world's #1 sharpening guru

>>11887966
Gotcha. I have one regular professional, and a kuroichi w/ burnt octagon handle so I guess those both had the horn ferrules automatically.