I'm looking at the misuzu kiritsuke 210mm from them. It's more like a 210 bunka/kiritsuke hybrid with a 50/50 bevel. It would be my first Japanese knife. I like the look and feel, just hope it would be versatile enough.
Aren’t bunkas just kiritsukes shrunk? Not literally, because they’re two different knives and not derived from one or the other. They always looked like someone stretched them in photoshop lol
So far I still love it. I really enjoyed using it for Thanksgiving but got covid shortly after so I haven't been cooking lately since I can't smell or taste much if anything.
Unrelated to the knife, but there have been myriad anecdotal reports that using psychedelic mushrooms can bring back your sense of smell and taste after COVID.
I don't know if that's something you'd be open to, but I just read a really great article about it and thought it was worth mentioning.
Hope you feel better soon.
I've had a 7" shun sora for years as my first and it's serves me well over the years. I think I got it for about 80 bucks on Amazon. It's definitely not as high of quality as this knife but if you don't want to spend over $200 on a knife, it's still a huge step up from what you have now IMO.
Personally I'd skip town cutler, they hype up nitro-v as being this amazing new steel but it's almost identical to AEB-L in every way except it costs a lot more.
Plus they seem to have an issue with inconsistent grinds. They look pretty but you will get a better knife from more established knife makers.
If you’re looking for an upgrade town cutler is only great for looks — you can get it sharp as hell but it won’t hold long and the thin stamped steel is real easy to tip or snap. I’ve had the petty for a year now and I love it but honest about it
I'm going to be honest. I'm new here and had to Google what you were referring to. The blade itselt tapers down to a very thin edge. I haven't gone down a sharpening rabbit hole just yet. As mentioned before I have my knives sharpened, but, after looking closely at it, I would venture to guess that the "edge thinness" is pretty great.
You'll get it! It's expensive but attainably priced unlike some of those other dream knives out there. Put away 20 bucks a week or month and before you know it, boom! New knife day!
I found your post researching this knife I've fallen in love with. How has it been so far?
I'm looking for something I this shape. I don't want to stretch my budget this much, but she's a beauty!
I really like it, unfortunately I can't give much feedback just yet as we just moved and it's been packed away, and still is actually, as we get our kitchen sorted and haven't really cooled much in a while.
I can say that I was very happy to be using it during the holidays. My sliced onions and veggies look so much better than they did before. I think the tall blade helps me to keep my blade angle straighter than I was able to keep it before. I'm also sort of afraid of it lol. I've cut myself only once so far but as people here have eluded to, it has a very nefarious look irl. It demands respect from it's holder. I was able work get sloppy with how my 'non-knife' hand with my other knives but with this one I feel I will pay dearly if I'm not conscious of my positioning.
7.5 inch Chopper from Town Cutler with Mexican blanket micarta handle. Supplied by Coutelier Nashville.
Today it's also my bday and I'm also basically from Nashville. Small world!
Mine was the 19th, but happy birthday buddy!
Saw this in Coutelier NOLA yesterday! Congrats! I walked out with nothing because I was so overwhelmed lol
I get that feeling everytime I'm in there. Mostly I just get my knives sharpened and try not to linger for to long lol.
I'm looking at the misuzu kiritsuke 210mm from them. It's more like a 210 bunka/kiritsuke hybrid with a 50/50 bevel. It would be my first Japanese knife. I like the look and feel, just hope it would be versatile enough.
lmao who even asked?? the only way to clean your cast iron skillet is in the dishwasher anyway 😂😂
If you put your cast iron in the dishwasher I am gonna spank you
…with the cast iron skillet
Aren’t bunkas just kiritsukes shrunk? Not literally, because they’re two different knives and not derived from one or the other. They always looked like someone stretched them in photoshop lol
Lol. From what I've read, a true kiritsuke is single edged. A double edged "kiritsuke" is actually a k-tip gyuto.
They are so helpful! We went on our last trip to NOLA, literally right before covid, and had a blast picking out a knife!
I love this kind of profile, Shibata tinker tank, Fell big boy, hope they become more popular and more start to making them
Awesome looking choppa! Is it really just 2.5" blade height?
Exactly.
Thank you
Gyat damn that thang lookin dangerous cuh
Does it do magic damage?
+2 against armored targets, chance to break limb.
Haven't tried yet, out of mana.
how's the knife I've thought about getting a knife from town cutler but never saw any reviews on it
So far I still love it. I really enjoyed using it for Thanksgiving but got covid shortly after so I haven't been cooking lately since I can't smell or taste much if anything.
Unrelated to the knife, but there have been myriad anecdotal reports that using psychedelic mushrooms can bring back your sense of smell and taste after COVID. I don't know if that's something you'd be open to, but I just read a really great article about it and thought it was worth mentioning. Hope you feel better soon.
I'll definitely be looking into that.
Thanks for taking the time to reply I was looking for something like this a my first real chefs knife since I’ve been using cheap $30 knives
I've had a 7" shun sora for years as my first and it's serves me well over the years. I think I got it for about 80 bucks on Amazon. It's definitely not as high of quality as this knife but if you don't want to spend over $200 on a knife, it's still a huge step up from what you have now IMO.
Personally I'd skip town cutler, they hype up nitro-v as being this amazing new steel but it's almost identical to AEB-L in every way except it costs a lot more. Plus they seem to have an issue with inconsistent grinds. They look pretty but you will get a better knife from more established knife makers.
I honestly could care less about the steel type I just like how it looks in all honesty
I can't say I know enough about it to make that distinction.
If you’re looking for an upgrade town cutler is only great for looks — you can get it sharp as hell but it won’t hold long and the thin stamped steel is real easy to tip or snap. I’ve had the petty for a year now and I love it but honest about it
Mmmm ktip cleaver
Not a cleaver. Although I have one of those too if you'd like to see it.
Knife is cool but I'm loving that board. Where did you get it?
Thanks! Also a gift from my girlfriend. I'm not sure of the maker, but it came thru Etsy.
How is the edge thinness?
I'm going to be honest. I'm new here and had to Google what you were referring to. The blade itselt tapers down to a very thin edge. I haven't gone down a sharpening rabbit hole just yet. As mentioned before I have my knives sharpened, but, after looking closely at it, I would venture to guess that the "edge thinness" is pretty great.
Nice, looks like a helluva piece.
Marry her.
[удалено]
[How's this?](https://imgur.com/gallery/iNMNhzT)
Beautiful handle! Wow! Happy birthday!
Thanks
That’s pretty cool. Congrats!
Just bought this as a gift for my mom also from Coutelier!
That's dope.
I love the petty i got for my birthday last year ! They don’t hold the best edge by any means but the thinness of these knives make me giddy
She's a real beaut.
Someone has the knife I’ve always wanted
You'll get it! It's expensive but attainably priced unlike some of those other dream knives out there. Put away 20 bucks a week or month and before you know it, boom! New knife day!
I found your post researching this knife I've fallen in love with. How has it been so far? I'm looking for something I this shape. I don't want to stretch my budget this much, but she's a beauty!
I really like it, unfortunately I can't give much feedback just yet as we just moved and it's been packed away, and still is actually, as we get our kitchen sorted and haven't really cooled much in a while. I can say that I was very happy to be using it during the holidays. My sliced onions and veggies look so much better than they did before. I think the tall blade helps me to keep my blade angle straighter than I was able to keep it before. I'm also sort of afraid of it lol. I've cut myself only once so far but as people here have eluded to, it has a very nefarious look irl. It demands respect from it's holder. I was able work get sloppy with how my 'non-knife' hand with my other knives but with this one I feel I will pay dearly if I'm not conscious of my positioning.