Loopy's Tools

Hey man, welcome and thanks for sharing. Is all of that brand spanking new? You work pro?
Picturemaking time is over! Now do the cutting.

Outta all of those, I would most often grab the short Shun and the slicer.
But the Shun most often me reckons. Isnt it a tad handle heavy??

 

I love the looks of those shiny hammard damascus knives, they're just so shiney.

thats a nice set of knives

 

Dude, you got some great tools there! Thanks for posting!

 

The kochi cladded knife, hankotsu, and stones are new. Starting to get into the industry, almost out of culinary school.

The honosuke shun is handle heavy, but I mostly use the tip. Plus the knife doesn't weigh much. So it plays out well in the end. All though I wouldn't buy another Shun ever, due to other companies out there with better quality for a cheaper price. I bought the shuns as a noob lol.

 

Still not a bad knives the Shuns if a little overpriced I dont remember if these are R2? The looks are allright I dont know which companies you mention who produce better fit and finish and materials they use for so much cheaper?

I know Shuns are bashed on the forums but it is because some will allways say what is popular must be terrible, I dont think its the case here.
I would not buy Shun or a Takamura myself, even though I like the design. I am not the upper-middle class dude yet. Plus for most part, I like a different balance points and profiles.
And yes some years ago I said the ones I had contact with are pretty prone to chipping I have a chefs knife at home now two times fixed 3mm chips all along the edges length. So yeah chippy but someone said to open lobster claws with your thin hard japanese knife? Or smack chickens???
I bet half of the professional users who buy these dont even have a clue what tool they acquired and what it is capable of.

 

Both shun's and sakai takayuki gyutos are vg10. However the sakai takayuki has a more vivid damascus pattern, better edge retention, and sharper edge. Keep in mind the sakai takayuki is around $30 cheaper.

Regarding the chipping, it's better to push-cut or chop instead of rocking. When the blade is being rocked and the blade part that is in contact with the board is turned it results in chipping.

 

Nice bread knife

 

ive only seen a global serrated gyuto. that one is sweet bieniek!

 

That is the very rare Japanese style kindling tool.

 

This is the classic line 26cm which is now around 24....
This was the second time I fixed similar damage to that very knife. Can basically see the difference in the profile if you google the original

 

Got a new honesuki, sold the shun.

Gesshin Ginga White 2 150mm Honesuki from Japanese Knife Imports.
THANKS JON!