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  #1  
Old 12-28-2011, 10:23 AM
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Default I remember we have a knife expert here............

...but I don't remember who................

Dan sent me this from California for Christmas..............

and I'm not sure what I've got............... the only English words are "For Professional Use", and "Made in Japan"..................

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Old 12-28-2011, 10:47 AM
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Default Re: I remember we have a knife expert here............

I'm sure I'm not the expert you were speaking of but I can tell you that I'm pretty sure that black part is called the handle and where you take ahold with your hand. The other shiny end will have one side much sharper than the other. You use that side to cut.
Hope that helps. JK
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Old 12-28-2011, 10:50 AM
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Default Re: I remember we have a knife expert here............

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Old 12-28-2011, 10:52 AM
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Default Re: I remember we have a knife expert here............

Buzz knows a lot about knives.
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Old 12-28-2011, 10:53 AM
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Default Re: I remember we have a knife expert here............

THX MM !
I remember now , lol !

(Doc thinks it's a scalpel!)
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Old 12-28-2011, 11:55 AM
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Default Re: I remember we have a knife expert here............

Quote:
Originally Posted by Doc View Post
I'm sure I'm not the expert you were speaking of but I can tell you that I'm pretty sure that black part is called the handle and where you take ahold with your hand. The other shiny end will have one side much sharper than the other. You use that side to cut.
Hope that helps. JK
Lmao!

And sorry, I don't know what kind of knife it is.
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Old 12-28-2011, 12:04 PM
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Default Re: I remember we have a knife expert here............

I wish I could see the pic.
Unless you upload it to this site some of us can't see the pic.
Our boss has all kinds of blocks on our computers here at work.
Maybe that's so we work and don't spend too much time here.
Naaa, that can't be it
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Old 12-28-2011, 12:07 PM
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Default Re: I remember we have a knife expert here............

try this, if you can't see it in the first post............

go to my photobucket site..
http://s19.photobucket.com/albums/b174/luckytrim/

the knife pic is right there in the first row.................
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Old 12-28-2011, 12:12 PM
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Default Re: I remember we have a knife expert here............

It looks like a Tojiro DP paring knife to me, though I can't be sure due to not seeing how the handle ends or make out the markings on the blade. Tojiro are excellent knives if it is though and I have several myself. The box also looks similar to some of the Tojiro boxes but I can't be sure as many different makers often use the same box setup.
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Old 12-28-2011, 12:18 PM
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Default Re: I remember we have a knife expert here............

it's too big for paring......... it's as long as my Chef's knife, only thinner.

that's the LARGE burner it's sitting over..............
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Old 12-28-2011, 02:49 PM
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Default Re: I remember we have a knife expert here............

Sorry a typo on my part as I was thinking petty not paring. If it is 120 to 150 mm in length then it is a petty (not paring) or if 210mm to huge it is then a Sujihiki (carving knife). Petty knifes are great for utility uses from cutting fruit to some butchering and everything in between.
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Old 12-28-2011, 02:53 PM
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Default Re: I remember we have a knife expert here............

just measured it...... the business edge is 212 mm
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Old 12-28-2011, 03:07 PM
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Default Re: I remember we have a knife expert here............

Then I would call it a Sujihiki or slicing knife. I have a few of them ranging from 240mm to 300 mm. I've actually seen them also used for a chef's knife in the 240 range especially in a place like the Japanese restaurants that they prepare your food in front of you with a show. Either way a petty or Sujihiki they at that length could do pretty much anything you want it too. Now you just need to learn to sharpen it if you don't know already.
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Old 12-28-2011, 06:00 PM
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Default Re: I remember we have a knife expert here............

this site has a long listing of japanese knife styles

http://zknives.com/knives/kitchen/mi...ll/index.shtml
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Old 12-28-2011, 07:13 PM
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Default Re: I remember we have a knife expert here............

Here are three of my favorite sources. The best customer service is the first as well as very fast flat rate shipping on order not knife from Japan directly to the US. On average 5 days from purchase to delivery.

http://japanesechefsknife.com/products.html
http://korin.com/site/home.html
http://www.japanwoodworker.com/page....ntent_id=10045
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Old 12-29-2011, 07:33 AM
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Default Re: I remember we have a knife expert here............

Quote:
Originally Posted by Luckytrim View Post
just measured it...... the business edge is 212 mm
Most Japanese handles measure from about 4 3/4 to 5 1/2 inches long. The handle on the Photobucket picture appears to be roughly 80% as long as the cutting edge which you state as being 212mm. This would make the handle 6 2/3 inches long which is way above the norm. Are you sure about the 212mm measurement?

The shape of the blade is Petty. It is too short to be a Sujihiki and too thin to be a Gyuto.
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Old 12-29-2011, 08:05 AM
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Default Re: I remember we have a knife expert here............

maybe these will help..............





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Old 12-29-2011, 10:32 AM
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Default Re: I remember we have a knife expert here............

Yes that helps a lot and pins it down. It is a Tojiro DP Petty knife and a very good knife I might add. I have 5 knives from the Tojiro line a 270mm DP Sujihiki, 240mm PS gyuto, 165mm Summagasi (damascus clad) Nakiri. 210mm DP Western Daba, and a 90mm DP Sheeps foot paring. All are really good cutters.
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Old 12-29-2011, 10:37 AM
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Default Re: I remember we have a knife expert here............

THX, Joe................. now, if only I don't ruin it when I have to put it to the steel........

Sharpening is something I've never been able to master............ I even own four or five different sharpening tools, and have managed to ruin a knife or two on every one of them............
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Old 12-29-2011, 11:49 AM
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Default Re: I remember we have a knife expert here............

Quote:
Originally Posted by Luckytrim View Post
THX, Joe................. now, if only I don't ruin it when I have to put it to the steel........

Sharpening is something I've never been able to master............ I even own four or five different sharpening tools, and have managed to ruin a knife or two on every one of them............
Sharpening is a learned skill, I know I had to learn it myself. All steel will do is straighten the blade but won't sharpen it. You won't get much edge roll on a Japanese knive as the are made much harder to hold a finer edge.

There are several really good videos on sharpening using water stones. It really isn't that hard if you go slow to start and hold the knife properly. It took me a couple of hours to get the method down. Now I recommend starting with a knife that is cheap when learning so if you screw it up no big lose. I like the old hickory knives for this as they are dirt cheap, available in many hardware stores and decent steel also. I actually use their fillet knife a lot when butchering meats.
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Old 12-29-2011, 11:54 AM
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Default Re: I remember we have a knife expert here............

THX, Joe............googling for those how-to videos
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Old 12-29-2011, 12:10 PM
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Default Re: I remember we have a knife expert here............

Quote:
Originally Posted by Luckytrim View Post
THX, Joe............googling for those how-to videos
There used to be a couple by C_Dawg who can really put an edge on a knife. There also might be some by Dave Martell or Carter all of these guys are great sharpeners and Dave Martell I send my problem knives to for sharpening myself. I have a couple that just can't be sharpened by me due mostly to strange shapes and non are kitchen cutlery but display combat pieces or hunting knives.

Dave has 3 on youtube this is the first and will lead you to the rest.

Here are a some C_Dawg or Curtis Chung videos.


Here is some by Murray Carter with more listed on the pages

Using sand paper method instead of stones.
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Old 12-29-2011, 06:49 PM
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Default Re: I remember we have a knife expert here............

Get that Tojiro sharp and you're gonna love it, LT.

Here's a comparison of the three most basic Japanese knives: Top to bottom, 270mm Sujihiki, 240mm Gyuto, 150mm Petty. All are a joy to use.
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Old 01-02-2012, 07:42 AM
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Default Re: I remember we have a knife expert here............

I'm loving it already, Buzz !
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Old 01-02-2012, 01:09 PM
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Default Re: I remember we have a knife expert here............

I've purchased 4 DP's over the past year and all four arrived extremely sharp. No further sharpening necessary.

An alternative to learning to sharpen and acquiring the equipment is to send the knives out for sharpening. The knives I use everyday require resharpening every year or so, and it not worth the trouble for me. Chef's Knives to Go has some very good sharpeners on board, and you can pick your own from the list. I use Rob Babcock, but know nothing of the others.

IMO, the DP knives are about as good as it gets for the price. Overall I have been impressed.
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