Steve56
Ask me about shaving naked!
I didn’t see an ‘acquisition’ thread like we have with razors, hones, etc, so here one is for knives and edged tools. I’ll start off.
In today from CKTG is a 120mm Kohetsu HAP 40 petty knife and a Tojiro stainless cleaver.
HAP 40 knives are pricey but I’ve wanted to try one and I use a small petty a good bit. I was a bit apprehensive as reviews are mixed about F&F on this knife, but mine is good to my eye. There’s one tiny dip in the bevel at the toe on one side, but that will come out with a honing or two, as I like my kitchen knife tips sharp.
The Tojiro cleaver is a bit of a disappointment in that it has a lot of belly, more than I like on my kitchen tools, I’m a ‘pusher’ not a ‘rocker’. Tojiro is not expensive so sending it back for an exchange is probably not cost effective, so it will get gifted or the belly reduced with a Crystolon/India stone. If you wanted to make the edge straight, that’s losing almost 1/4” in the middle. But I’m used to remanufacturing cheap Japanese knives, so no big deal. Those of you that have been around a while know that the difference between a cheap JKnife and an expensive one is usually F&F not the steel. The Tojiro cleaver is well finished though for under $45 US. My first step though, is just to try it as-is and see how it works. Chili season is close and that’s a lot of slicing and dicing.
In today from CKTG is a 120mm Kohetsu HAP 40 petty knife and a Tojiro stainless cleaver.
HAP 40 knives are pricey but I’ve wanted to try one and I use a small petty a good bit. I was a bit apprehensive as reviews are mixed about F&F on this knife, but mine is good to my eye. There’s one tiny dip in the bevel at the toe on one side, but that will come out with a honing or two, as I like my kitchen knife tips sharp.
The Tojiro cleaver is a bit of a disappointment in that it has a lot of belly, more than I like on my kitchen tools, I’m a ‘pusher’ not a ‘rocker’. Tojiro is not expensive so sending it back for an exchange is probably not cost effective, so it will get gifted or the belly reduced with a Crystolon/India stone. If you wanted to make the edge straight, that’s losing almost 1/4” in the middle. But I’m used to remanufacturing cheap Japanese knives, so no big deal. Those of you that have been around a while know that the difference between a cheap JKnife and an expensive one is usually F&F not the steel. The Tojiro cleaver is well finished though for under $45 US. My first step though, is just to try it as-is and see how it works. Chili season is close and that’s a lot of slicing and dicing.