is this ryusen new top spec? or oukoku ryu still the top? I think I'm ready to spend my first big buck on a gyuto, is this one more expensive than oukoku ryu mt series? I can't find it for sale yet but I would wait in this case
Why are they doing that to their spine like Yu Kurosake? I can understand that it's comfortable on sujihiki, but it definitely not om gyutos :( May I ask where you have got this from? I'd like one in 270mm, I wonder if they have regular gyuto unliked that curved dipped spine.
depends on you tbh. Do you like jiro because of the story telling or something else. If you like the “fully handmade” thing，perhaps its worth the investment.
Holy moly have this knife and the Tetsujin Hamano 240 b2. on the way. Pls tell me one of them is worth something. Having watched all your videos the Tetsujin doesn’t get many points. Is the Oboro equally lacking in quality. Luckily I can return both but hope you say they are somewhat ok😊
Hi great knife skills :) So I just bought a Tetsujin Hamano Aogami 2 - 240mm gyuto. Is this your preferred way to do patina? Ham, veggies, etc.? Also what is your favourite length! I feel a 240 covers all and have a petty on the side for peeling etc.
beef or chicken would be quite ideal for building up patina，the colour is purely blue. yeah 240 sakai knife only comes with 230 or even shorter actual length😂，so of the 240 i have is actually 227🤣
Man I am wanting a Tanaka Kyuzo for so long, they sell out in minutes! How does it compare to Hado B1D or a Tetsujin? In terms of performance and food release? Kind regards
@@zimingtim4405 do you rub the sides(bevel) or what do you do with the stone powder? I think the surface finish of the hado creates a lot of sticking or drag
i am not that interested in this brand yet. But it looks like they have decent grind as well，full convex grind. I would try their nenox-s or what is the name called 🤔️？Anyway their new series.
@zimingtim4405 as I heard, it cuts more smoothly then the nenox-s. Like the difference between carbon steel and regular steel. Of course, the gap will be smaller.
I really love your videos :) I am currently between a Yoshikane, Ashi and Tetsujin Gyuto. Which one do you think is the best cutter for everyday tasks?
Hi, I am one of the fan of you! I haven't seen a lot of yours but I can feel that you truly love the knife themselves. I have always been thinking about a thing in my mind and I think you could help me. If the knife is the made with all the same conditions without the weight and thickness, which one will be great for the ingredient's freshness? Let's say 240mm gyuto with 250g vs 350g. Will the thin blade(250g) will stay more fresh or the thick(350g) one will stay fresh? If it's thin, it will go threw easily, if it's heavy, it will cut easily. I don't know what is better
@@zimingtim4405 nice to know, thanks. How do you like the steel? Do you have experience with "Ren" sharpener and can compare to Kyuzo? Do you know who the "Izo" ,"Ren", and "Kyuzo" sharpener is? (Hitohira I-zo, Kyzo, Ren) Thanks a lot!
