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Forum » Mirin new knife for the home slices
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Thread: Mirin new knife for the home slices

post 1663055863 06-18-2022, 02:51 AM
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Mirin new knife for the home slices

Haven't bought a new knife for awhile.

This one caught my fancy

Yoshiro super blue steel sujihiki 9.5 inch slicer with full tang western handle.





"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1663055933 06-18-2022, 02:55 AM
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Lol at not getting a damascus steel knife
post 1663056053 06-18-2022, 03:08 AM
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Originally Posted By Beast92⏩
Lol at not getting a damascus steel knife
Damascus doesn't mean chit actually, a solid blade is stronger but it looks cool.

The core blade steel is what is actually important. But unless your a chef knife snob you won't really understand what all the difference in.

Here is a Damascus I have for you. 101 layers of sg2 yaxell gou Chinese style vegetable clever, but it's actually more like an overgrown nikiri.

"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
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post 1663056193 06-18-2022, 03:20 AM
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Nice. How does the patterning on the top half come about?
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post 1663056223 06-18-2022, 03:20 AM
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Nice knives m8.

I have heard the high carbon steel the Japanese use chips much easier than stainless so you have to be carefull cutting into bone etc. I've also heard they are harder to sharpen but hold the edge much longer (unless you chip it).

Thoughts?
Damn
post 1663056283 06-18-2022, 03:25 AM
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Originally Posted By Jandels⏩
Nice knives m8.

I have heard the high carbon steel the Japanese use chips much easier than stainless so you have to be carefull cutting into bone etc. I've also heard they are harder to sharpen but hold the edge much longer (unless you chip it).

Thoughts?
It really all depends on the steel type and how it's forged. The thing is to use the right knife for the job and know what your doing.

There are some pretty amazing new super steels available these days.

To answer your question yes and no. It's really much more specific than that. There are literally about 20 types of steel commonly used in quality chef knives.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1663056323 06-18-2022, 03:29 AM
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Originally Posted By zknarc⏩
Nice. How does the patterning on the top half come about?
It's hand hammered and forged core super blue steel with protective stainless cladding for strength and flexibility. The carbonized finish is left on after forging. It provides protection and better food release. Just one of the styles japanese knives are finish in.

The grinding and sharpening reveals the sandwich layers around the core steel, you get a cool look.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1663056423 06-18-2022, 03:33 AM
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Knife is beautiful, OP.

What kind of knife sharpening setup do you have?
post 1663056443 06-18-2022, 03:34 AM
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Originally Posted By 8eggs⏩
It's hand hammered and forged core super blue steel with protective stainless cladding for strength and flexibility. The carbonized finish is left on after forging. It provides protection and better food release. Just one of the styles japanese knives are finish in.

The grinding and sharpening reveals the sandwich layers around the core steel, you get a cool look.
It is a really cool look, I've not seen it before
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post 1663056483 06-18-2022, 03:39 AM
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Originally Posted By gwg77⏩
Knife is beautiful, OP.

What kind of knife sharpening setup do you have?
I have a bunch of high end japanese whet stones and can get knives razor sharp.

1000,5000,8000,12000 is the stone progression I will use . After that 12000 mirror polish on the edge, it lasts a long time and is faking scary sharp.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1663056773 06-18-2022, 04:05 AM
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Originally Posted By Rajc⏩
can you make a video of it cutting watermelen?
I would not use this knife for watermelon.

For watermelon I would use a much bigger knife.
Probably my 12 inch gyuto. Or large Chinese clever.

This knife is primarily for cutting sushi at home, rolls, sashimi, battera,poke.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1663056883 06-18-2022, 04:14 AM
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Originally Posted By Rajc⏩
bro stop LARPing how often does your western ass cut sushi at home, you're speaking as if that's a stable food and a daily occurence

just cut watermelon with it you wanker and post a video
I work at Nobu in Hawaii, I can make sushi at home anytime I damn well please.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1663057793 06-18-2022, 05:31 AM
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Originally Posted By Jandels⏩
Nice knives m8.

I have heard the high carbon steel the Japanese use chips much easier than stainless so you have to be carefullcutting into boneetc. I've also heard they are harder to sharpen but hold the edge much longer (unless you chip it).

Thoughts?
Cook the man some eggs!
post 1663057983 06-18-2022, 05:37 AM
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get on my level OP

++
post 1663058433 06-18-2022, 05:59 AM
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"d-d-d-do you like daggers?"
fist yourself
post 1663058573 06-18-2022, 06:08 AM
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Your KNIFE will cut
post 1663058663 06-18-2022, 06:12 AM
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I don't trust op with these weapons.

Ded Fkn serious
post 1663058673 06-18-2022, 06:12 AM
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Japanese steel is superior steel
post 1663080683 06-18-2022, 03:35 PM
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Originally Posted By BustaCapp⏩
"d-d-d-do you like daggers?"
There cool to look at, but not really useful unless your a ninja assassin.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1663081203 06-18-2022, 03:47 PM
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Originally Posted By TokenV⏩
get on my level OP
it was a happy day when i discovered these. buy them buy the dozen now
225OHP/315B/420S/505D

ongoing journal: http://forum.obnoxiousbrutes.com/showthread.php?t=134398851&page=1

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post 1663081243 06-18-2022, 03:48 PM
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Simone aware me on the benefits of a knife like in the OP and a standard knife I have in my kitchen in a knife block set
post 1663081813 06-18-2022, 04:01 PM
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Originally Posted By Leannoodle⏩
Simone aware me on the benefits of a knife like in the OP and a standard knife I have in my kitchen in a knife block set
Really depends on your usage.

It's a certain kind of satisfaction using the perfect knife for the task at hand. While you could use a different knife and achieve ok results.


Also consider that a professional chef knife skills allow to prep and cut foods much faster..
Sharp correct knife for job is more efficient.

Using basic house kitchen knives for me would be a handicap. I wouldn't be able to prep much faster than the average house wife.

I can debone and process a whole chicken in less than 2 minutes with a good knife.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
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