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Post by 乃ㄥ卂乙 on May 30, 2020 2:27:51 GMT -5
Been wanting a pro knife for probably 15 years, from back when I moved away with my future wife and started to fool around the kitchen. They say something like in every bad thing, some good things arise, so this all stay at home businesses made an extra 100 € in my pocket ready to be burned. I called my childhood buddy, who is a pro chef, and a very good one btw, he worked in most of our top restaurants, sharpening his skills. Now he works for one foreign family, who pay him enough to make a good living, for less working hours. He's got time now to commit to his family and home, pretty cool story Imo. But I digress. So a couple of days ago I called the fat bald ?illegitimate child? and said to him me wants a chefs knife, and yesterday we met in a specialized shop. Damn, the stuff there... I said what my budget was and we picked it up  samuraknives.com/catalog/detail/sd67-0085m/67 layers of Japanese damascus steel, manual whetstone sharpening and a sturdy micarta handle, whatever that means, but it cuts like a mother?fluffernutter?er ! He even managed to negotiate a 20%discount, I don't even have to mention how awesome that was! So in the end, I payed like 50% less when compared to other pro brands. They say Samura 67 is a brand on the rise, so that's why their products are somewhat cheaper when compared to famous brands like German ?wee-wee? or Japanese Shun. Though there are knives with price tags skyrocketing up to 400% of what I paid . Anyhow, I'm totally satisfied with my new Samura, time to go crazy on those veggies  And most other stuff... |
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Post by 乃ㄥ卂乙 on May 30, 2020 2:31:26 GMT -5
German 「wee-wee」 brand got censored  |
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Post by Sgt. Beacon on May 30, 2020 6:07:07 GMT -5
But, is good to kill a bot with?
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Post by Browncoats4ever on May 30, 2020 6:22:27 GMT -5
Nice shank. I think it's supposed to read samurai because the first part of the Kanji for Samurai looks like the Katakana /e/. Is it made in Japan? The stainless damascus steel looks good. Is it a one sided grind? (one side flat and the other side cut at an angle?) I'm so tempted on throwing down $2-500 for a nice Japanese knife but my 30 year old Wusthof Grand Prix is still going strong. I'm not convinced on the Santoku style blade though(I'm a traditionalist) of course it's the perfect shape for veggies. Your handle is what's called linen micarta which is resin infused cloth. It's very durable, comfortable and it looks nice too. They use linen to give it a warmer feel as opposed to wood or plastic. I sold knives and swords in Boston for a few years in my twenties so I have quite the collection. Too bad most of them are in my dad's basement in Ohio while I'm in Japan. I miss my custom Bali-song(butterfly knife).
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Post by 乃ㄥ卂乙 on May 30, 2020 9:09:41 GMT -5
Wow 2-500 huh? That'll probably get you some really top handmade stuff, I'm interested in what you'll get if you decide to do so. The brand name in Latin letters is just as it says, Samura, without an I in the end, and they say company is Japanese. Maybe samurai was already taken lol. I'm not the expert here, though the knife shape, weight and handle fits me perfectly. Blade is a two sided grind. Saw some one side grind blades as well as some very exotic looking knives in the shop, but price tags on those were really high, and my buddy and the seller convinced me that european chefs knife model is the best all arounder there is, so I went for it. I like wooden handles more, but the price also goes up for those. Also a suggestion they made, in addition to the chefs knife, i should get a utility knife, link below. With those 2 knives I'll be set for most kitchen tasks. Probably next year samuraknives.com/catalog/detail/sd67-0023m/Those two would look awesome together  |
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Post by Browncoats4ever on May 30, 2020 9:28:13 GMT -5
Wow 2-500 huh? That'll probably get you some really top handmade stuff, I'm interested in what you'll get if you decide to do so. The brand name in Latin letters is just as it says, Samura, without an I in the end, and they say company is Japanese. Maybe samurai was already taken lol. I'm not the expert here, though the knife shape, weight and handle fits me perfectly. Blade is a two sided grind. Saw some one side grind blades as well as some very exotic looking knives in the shop, but price tags on those were really high, and my buddy and the seller convinced me that european chefs knife model is the best all arounder there is, so I went for it. I like wooden handles more, but the price also goes up for those. Also a suggestion they made, in addition to the chefs knife, i should get a utility knife, link below. With those 2 knives I'll be set for most kitchen tasks. Probably next year samuraknives.com/catalog/detail/sd67-0023m/Those two would look awesome together Yeah, those $2-500 ones are sword quality. and they have the single bevel. I like the look and feel of linen micarta. It's less porous than other materials and I believe it could be bacteria resistant, of course that could be the salesman in me. I have a really nice Beretta boot knife with a black linen micarta handle. It's so pretty and mean looking. I checked out the link. They seem to be pretty reasonable at full price. I like a more contoured handle, but that's just me. Some traditional Japanese kitchen knives made in Sakai, Osaka(a famous sword producing city)     |
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Post by ⓣⓡⓘⓒⓚⓨ48 on May 30, 2020 9:43:37 GMT -5
Wow 2-500 huh? That'll probably get you some really top handmade stuff, I'm interested in what you'll get if you decide to do so. The brand name in Latin letters is just as it says, Samura, without an I in the end, and they say company is Japanese. Maybe samurai was already taken lol. I'm not the expert here, though the knife shape, weight and handle fits me perfectly. Blade is a two sided grind. Saw some one side grind blades as well as some very exotic looking knives in the shop, but price tags on those were really high, and my buddy and the seller convinced me that european chefs knife model is the best all arounder there is, so I went for it. I like wooden handles more, but the price also goes up for those. Also a suggestion they made, in addition to the chefs knife, i should get a utility knife, link below. With those 2 knives I'll be set for most kitchen tasks. Probably next year samuraknives.com/catalog/detail/sd67-0023m/Those two would look awesome together Yeah, those $2-500 ones are sword quality. and they have the single bevel. I like the look and feel of linen micarta. It's less porous than other materials and I believe it could be bacteria resistant, of course that could be the salesman in me. I checked out the link. They seem to be pretty reasonable at full price. I like a more contoured handle, but that's just me. Micarta is pretty well known for not losing grip when wet... is that the result of it being less porous? Have not heard about it being bacteria resistant... but could be... It has a nice feel and is so customizable, both for the maker and the user. I have reshaped a couple of my knife handles that didn't quite feel right. |
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Post by ⓣⓡⓘⓒⓚⓨ48 on May 30, 2020 9:44:47 GMT -5
乃ㄥ卂乙, beautiful blade... I bet it will serve you well!
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Post by Browncoats4ever on May 30, 2020 9:56:31 GMT -5
Yeah, those $2-500 ones are sword quality. and they have the single bevel. I like the look and feel of linen micarta. It's less porous than other materials and I believe it could be bacteria resistant, of course that could be the salesman in me. I checked out the link. They seem to be pretty reasonable at full price. I like a more contoured handle, but that's just me. Micarta is pretty well known for not losing grip when wet... is that the result of it being less porous? Have not heard about it being bacteria resistant... but could be... It has a nice feel and is so customizable, both for the maker and the user. I have reshaped a couple of my knife handles that didn't quite feel right. I could be talking out my ?bum-bum?. Maybe the resin is bacteria resistant. Hell, I haven't sold them for over 20 years now. The advantages of Micarta are, it's pretty well impervious to weather, most oils and solvents, and is EXTREMELY durable and tough. |
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