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Thread: Help ID kitchen knife please

  1. #1
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    Help ID kitchen knife please


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    I bought this knife in the late 1980's.

    Does anyone here recognize the maker's mark?

    Last edited by Maniacal Pete; 08-27-2012 at 07:39 PM.


    "Cataloguing my virtues won't work either... I hold them to a minimum so they're easy to keep track of." -Jim Rockford

  2. #2
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    I wish I knew... nice looking gyuto though.

  3. #3
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    Just got it sharp, took me 3 times as long as a regular knife,
    the high carbon stainless steel in it is pretty hard.


    "Cataloguing my virtues won't work either... I hold them to a minimum so they're easy to keep track of." -Jim Rockford

  4. #4
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    I found out what it was, from B Levine's forum:

    Quote Originally Posted by DJD View Post
    The style of chef's knife is called Gyutou. Yours was made by the Kotobuki company. Steel is probably 420 stainless. Try a search on Amazon to find other examples by this maker.

    DD

    Why are they so expensive (over $100) when they are using 420 steel?

    Also I swear it was more work to sharpen than one of my Victorinox / Forschner 10"ers.

    Think maybe it was hardened more?

    Or is the Vic just particularly soft?


    "Cataloguing my virtues won't work either... I hold them to a minimum so they're easy to keep track of." -Jim Rockford

  5. #5
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    420?? Very low carbon content, low wear resistance. Seems unlikely to me.
    Perhaps confusion with 420V, a very different animal.

  6. #6
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    I'm thinking 420J after looking around a bit.


    "Cataloguing my virtues won't work either... I hold them to a minimum so they're easy to keep track of." -Jim Rockford

  7. #7
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    Could be 420HC (think Buck's 100 series knives). Usually knives with 420J are softer than those using Inox steel.

  8. #8
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    OK, that sounds reasonable.
    Why so expensive (~$107), any ideas?
    My Victorinox 10"ers are under 50 bucks with rosewood handles.
    Better construction?
    yen / dollar?

    It's a nice knife, but I was kind of shocked to
    find out how pedestrian the steel was.

    I just spent 60 bucks more and have got a TKC 240 on the way.


    "Cataloguing my virtues won't work either... I hold them to a minimum so they're easy to keep track of." -Jim Rockford

  9. #9
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    Guessing game ...

    From the pic - the knife discoloration/stain, look like it has some extra carbon alloyed with Cr thus not as stainless as 420j. Proprietary HT & construction quality may be the reasons for high-price OR maybe back in the 80's it's easier to sell mystic-Jknife for alot more than its worth. Knife perf equation = steel + ht + grind profile + edge geometry + handle. Start with decent steel (as long it's not 420j in the 420 series) then it gives other factors opportunities to excel, adding up to a decent knife.

    Kikuichi? TKC (semi-carbon tool steel blade) 240 gyuto should perfs well -> please post impression/review.

  10. #10
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    Quote Originally Posted by bluntcut View Post
    Guessing game ...

    From the pic - the knife discoloration/stain, look like it has some extra carbon alloyed with Cr thus not as stainless as 420j. Proprietary HT & construction quality may be the reasons for high-price OR maybe back in the 80's it's easier to sell mystic-Jknife for alot more than its worth. Knife perf equation = steel + ht + grind profile + edge geometry + handle. Start with decent steel (as long it's not 420j in the 420 series) then it gives other factors opportunities to excel, adding up to a decent knife.

    Kikuichi? TKC (semi-carbon tool steel blade) 240 gyuto should perfs well -> please post impression/review.
    Will do, here's a photo, I'll post a separate thread after I get it dirty.
    It's a beauty.



    "Cataloguing my virtues won't work either... I hold them to a minimum so they're easy to keep track of." -Jim Rockford

  11. #11
    Quote Originally Posted by Maniacal Pete View Post
    I bought this knife in the late 1980's.

    Does anyone here recognize the maker's mark?

    this brand is Kakuma

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