ZBlog, the blog of zknives.com

Published Sanetsu 270mm ZDP-189 Gyuto review. It's been rather short time since I have this one, but it quickly became one of my favorites. Exceptional knife made with exceptional steel. Slick, slender, very efficient cutter, and on top of all that simply gorgeous. What more would you ask from the knife? Edge holding is superb. Ergonomics are very good.In the end, only positive impressions. I love this knife :)

Thursday, March 12, 2009 22:04:25

Another confused stone review :) It's listed as Bester 500 all over the place. As manufacturer said(thanks Dave Martell) it's Beston. Nice, coarse stone, Works well for initialbeveling on most of the knives. Definitely good assistant to extend the life of my DMT 8XXC Diamond Whetstone.

Tuesday, March 10, 2009 22:42:18

Well, I've been following the whole saga, and it's hilarious. CNBC, Cramer and others did deserve it 150%. Sadly, comedy show is reporting more objective news than those who's job is to report news. Scarborough is a real moron though. Why should Stewart tell us what the stock market will do, he's a comedian. Unlike Cramer and the rest of CNBC shill journalists, he's not getting bunch of people to loose their lives' savings. Seeing how pissed of those guys are, Stewart did hit the spot.

Tuesday, March 10, 2009 21:17:06

I've had this little one for around 4 years now. Finally managed to put up a small review for it. It doesn't get much of a serious use, mainly because i have too many other knives, but it's always up to the job. Currently my honorary letter opener :)

Monday, March 9, 2009 23:09:35

Beautiful knife, for filleting the fish. I guess I will have to start eating more fish with so many very good fish knives in my kitchen. So far: Western fillet knives, then Yanagi (Yanagiba) knives, Deba Knives and now Miroshi Deba too. It is a variation of Deba knife, but thinner and narrower. I'll figure it out :)

Monday, March 9, 2009 16:23:27

Image galleries for both of the newcomers are up. One of the biggest and thickest, another is one of the smallest and thinnest knives ever made by Jerry Busse. Both are very interesting specimen. Check them out - Busse FFFBM image gallery and Busse Nuclear Muskarat image gallery.

Monday, March 9, 2009 16:11:36

My very first usuba, let alone kamagata. Strange looking knife, but should be very good for vegetables. I have three different Nakiris already, let's see how this one will compare. Made out of the Hitachi white steel, aka Shirogami. 63-64HRC. 180mm blade, around 4mm thick, single beveled. Razor sharp, mirror polished edge out of the box.

Saturday, March 7, 2009 15:58:54

Finally I got one :) 9" long monster blade, weighs almost 2lbs. Made out of the famous INFI steel, 58-60HRC. That's the knife that can take tremendous beating, and dish out tremendous damage too. Very nice knife and superbly ergonomic handle. Cut, chop, pry whatever you need.

Friday, March 6, 2009 17:01:14

Watanabe just contacted me :) My 210mm Miroshi Deba is ready and shipping from Japan today. I should have it soon. Aogami steel, 63-65HRC. Super! One thing is, I don't coos that much fish, interesting what am I gonna use it for, but I'll figure something out, or start eating more fish.

Friday, March 6, 2009 00:46:40

Finally got time to post a mini-review. Very good stone, especially for removing deep scratches by other, more coarse stones such as DTM 8XXC or Shapton 220 grit glass stone. All is good, almost perfect with it. Cuts fast, doesn't wear down quickly, but this is a sponge, not a whetstone :) When you soak it in the water first, it bubbles for a solid half an hour. Then, during sharpening it takes a lot of water to keep going. Still, one of the best and well priced whetstones.

Friday, March 6, 2009 00:32:24