I guess I just couldn't be without a new knife for too long. Ordered Moritaka Hamono Chukabocho, aka Chinese cleaver. Aogami Super steel, 65HRC. That should do some severe veggie chopping. Now the hard part, waiting for it.
Thursday, July 16, 2009 17:00:10
Famous Japanese knifemaker, Moritaka contributed the photo of Kawamuki. Looks like few other knives, but it is Kawamuki :) All that naming is really confusing. Anyway, we have a photo.
Thursday, July 16, 2009 16:54:12
Productive day, nothing to say... Added few new knife types to that database. Including such weird things as candy knife and pumpkin knife. I already had Watermelon knife in there and thought that was weird enough, but steamed fishcake knife just blew me away.
Wednesday, July 15, 2009 00:02:12
Few more terms added. Fixed couple invalid internal links and updated descriptions for some old entries. This thing is getting more complete, which should make you happy ;)
Tuesday, July 14, 2009 23:24:20
Few more new terms from Japanese kitchen, all knife and cutting related of course.
Sunday, July 12, 2009 23:00:47
One of the first really good knives in my kitchen collection. Had it almost a year. Don't use is that often, specific design, but whenever I need it, does the job perfectly. Well made knife, from well known and respected maker - Shosui Takeda. Details in the review.
Saturday, July 11, 2009 23:23:15
Added several new types and multiple missing photos to the database. Improved interactivity a little bit. Now besides filtering knives by their use type you can enable/disable icon loading.
Thursday, July 9, 2009 22:12:21
This page is based on mysql database now, thus has some interactivity, as in you can group knives by their use type, general, fillet, etc. Plus for whichever type I've had photos, they're attached to knife type definition. Should make a lot easier for researchers ;) I'll be working on improving interactivity and of course adding more types and photos. Special thanks to Takeshi and Watanabe for helping me out on this one.
Wednesday, July 8, 2009 22:24:50
After all I've figured out that the knife that I was calling a small knife was a ko-deba :) That and I've discovered Lost. Pretty good show btw. Picked up first 4 seasons on blu-ray. Good treat.
Tuesday, June 30, 2009 00:21:48
Added part III to my earlier article about the importance of knife blade hardness. To be precise the saga of M2 blade that was 58.8HRC and how that ended up with much thicker edge than the identical blade at 60HRC, without me knowing an actual hardness values for either blade, I just assumed they were the same. Yet during the every day use softer blade ended up with thicker edge, all because of 1HRCdifferencein hardness.
Monday, June 29, 2009 00:37:08