joined the fancy knife club

"gin-san - shitpost specialist" (gin-san-)
10/10/2020 at 20:15 • Filed to: Cooking

Received this as a birthday present: a Masakage Yuki nakiri

Apparently the knife is stainless steel but the edge is carbon steel.

I’ve never had a knife this nice - I’ve continued to use my cheap knives which were working fine after I gave them a good sharpening with my sharpening stone, but this knife immediately feels different.

Balance is biased towards the blade, but because I hold really far ahead on the handle and grip the spine of the blade between my thumb and index finger it shouldn’t be a problem.

The handle is some kind of nice wood, I’ve already forgotten what kind but it’s light.

I haven’t actually cut anything with it yet because I don’t have anything to cut, so I probably won’t get to try this out until tomorrow. Still, I’m giddy just holding it and looking at it.

DISCUSSION (21)

jminer > gin-san - shitpost specialist
10/10/2020 at 20:25

That looks awesome!

phenotyp > gin-san - shitpost specialist
10/10/2020 at 20:27

Nice! Having a nice knife transforms cooking from a chore to a joy, in my book.

I’m always looking for shit to chop or slice.

farscythe - makin da cawfee! > gin-san - shitpost specialist
10/10/2020 at 20:29

oooooo a v eggi chopper

me finks you need some brocolli to murd er now

PyroHoltz f@h Oppo 261120 > gin-san - shitpost specialist
10/10/2020 at 20:31

Kinja'd!!!

Am I doing this right?

Jb boin > gin-san - shitpost specialist
10/10/2020 at 20:33

If you only have a sharpening stone, you should buy leather strops and stropping compound as well .

If you want to have an idea on how well it’s cutting you can have fun with printing paper.

PyroHoltz f@h Oppo 261120 > gin-san - shitpost specialist
10/10/2020 at 20:35

We got my father-in-law an authentic Alaskan Ulu knife (Mrs. Pyro worked in AK ) and mating curved cutting board a few years back.

Generic pic.

Kinja'd!!!

415s30 W123TSXWaggoIIIIIIo ( •_•))°) > gin-san - shitpost specialist
10/10/2020 at 20:44

Yeah you can see the hamon kind of line, they hammer the other metal into the other, same as with swords. My father in law is a chef in Japan, we have a couple knives that are very sharp!

gin-san - shitpost specialist > PyroHoltz f@h Oppo 261120
10/10/2020 at 20:47

Now that I think about it, a butter knife is probably my most used knife. Quite important since it transports buttery goodness and many other condiments.

gin-san - shitpost specialist > PyroHoltz f@h Oppo 261120
10/10/2020 at 20:50

I’ve never seen a knife like that before, looks cool. Does it have a very specific use?

PyroHoltz f@h Oppo 261120 > gin-san - shitpost specialist
10/10/2020 at 20:54

I think they’re used for dicing, you can rock the knife back and forth in the curved "shallow bowl” cutting boards.

farscythe - makin da cawfee! > gin-san - shitpost specialist
10/10/2020 at 21:01

cheese cutter

also the reason you no fuck with chefs