Jose Suro
TVWBB All-Star
Hi All,
I think of all knives as tools. Not only that, besides fire, cutting edges are second in my book as to what got us to where we are today as the human race. As we all know some tools are not only better than others, but some are just beautiful to look at and a joy to work with. Be it a kitchen knife or a pocket knife, they all have value as useful tools. So, how about a knife picture thread and your own personal rating. This would help all of us make better decisions on what our next tool (knife) should be.
I'll start. The image below is a Tojiro DP Garisuke 170mm Japanese boning knife. The more traditional Japanese boning knife is 160mm and it is called a Honesuki. I went for the larger one because I do large birds (turkeys). It has a 70/30 grind so it is right handed, but I'm left handed and can use it without any issues.
This was the first Japanese kitchen knife I ever bought and it was a Wow moment for me. Most European boning knives have a thin flexible blade. On the other hand this knife has a thick blade and it is stout. It goes through bones and joints like butter. It is my goto knife for chicken and turkey. This is the knife that changed my western mind to Japanese knives. It has a wicked edge, it is stainless, and at around $100 at Chefknivestogo.com it is a steal for the quality of the knife I got. Sharpening is easy and the wicked edge returns easily without any issues.
Let's see yours and your reviews, and include pocket knives too. Why? I once went to a Christmas party and the family had cooked a ham. They asked me to carve it for them and when they gave me the knife I couldn't believe it. A 2x4 would have a better cutting edge. So, I went to my camera bag and pulled out my Spyderco Cat with only a 2.5 inch blade, but shaving sharp. I carved the whole ham with that pocket knife and it was perfect .
My Garisuke:
Let's see yours .
Best,
Jose
I think of all knives as tools. Not only that, besides fire, cutting edges are second in my book as to what got us to where we are today as the human race. As we all know some tools are not only better than others, but some are just beautiful to look at and a joy to work with. Be it a kitchen knife or a pocket knife, they all have value as useful tools. So, how about a knife picture thread and your own personal rating. This would help all of us make better decisions on what our next tool (knife) should be.
I'll start. The image below is a Tojiro DP Garisuke 170mm Japanese boning knife. The more traditional Japanese boning knife is 160mm and it is called a Honesuki. I went for the larger one because I do large birds (turkeys). It has a 70/30 grind so it is right handed, but I'm left handed and can use it without any issues.
This was the first Japanese kitchen knife I ever bought and it was a Wow moment for me. Most European boning knives have a thin flexible blade. On the other hand this knife has a thick blade and it is stout. It goes through bones and joints like butter. It is my goto knife for chicken and turkey. This is the knife that changed my western mind to Japanese knives. It has a wicked edge, it is stainless, and at around $100 at Chefknivestogo.com it is a steal for the quality of the knife I got. Sharpening is easy and the wicked edge returns easily without any issues.
Let's see yours and your reviews, and include pocket knives too. Why? I once went to a Christmas party and the family had cooked a ham. They asked me to carve it for them and when they gave me the knife I couldn't believe it. A 2x4 would have a better cutting edge. So, I went to my camera bag and pulled out my Spyderco Cat with only a 2.5 inch blade, but shaving sharp. I carved the whole ham with that pocket knife and it was perfect .
My Garisuke:
Let's see yours .
Best,
Jose
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