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Denver knife stores?

torridice_498271

I don't have any stores near me that sell kitchen knives and would really like to try some new styles (mostly nakiris) out before pulling the trigger so I know what size to get. I'm going to be near Denver next week. Anyone know of any cutlery stores near Denver or Colorado Springs?

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pd3ski_278514

Don't know any there but if you ever want to try out mine you're more than welcome. I've got a 150, 165 and 2 180's mostly different grind styles and steel used.

torridice_498271

Hey thanks. I think I found one place that looks promising for now. What do you like best? I've been looking at the 165s. And hoping to get something with a hammered finish to stop sticking. Do you ever notice problems with sticking?

pd3ski_278514

The 165 is a Tanaka vg10 with a smooth convexing grind so some stuff can stick esp. small dice. The 180's are munetoshi with a grind completely reworked by me and a Kioshi Kato very slightly reworked, both are kurouchi finished though very different. They cut very different from each other. When looking at a knife if you look and feel with your thumb and forefinger moving from the spine to the wide bevel/edge you may detect a slight bulge/thickening as you approach the wide bevel. And also look down the knife from the tip , you should be able to see it. Think of this as shoulders that help push apart what you're cutting. This helps product not stick but can hinder things like whisking an onion horizontally and vertically before dicing. The Kato takes a hit here because of its beefy shoulders but in terms of cutting ability there's not much in the world of knives that's going to touch it. The Tanaka while smooth and convex will also demonstrate this bulge very slightly but being thin and smooth will blow that same onion apart. If you're a righty then more bulge should be present on the right side and viseversa. The munetoshi lands in the middle with the best of both worlds with a blade that's just thin enough to go through stuff very easy for a very nice price...115 ish but it is a blade whose bevel does need some work to really juice it up a notch. I have a lot of hammers in my shop but each one does something a little different that you can put to use on one project but may not be the best for another. I always have two different nikiri on the holder but to answer your question I reach for the 180 more but for herbs the smaller blades win. So.. I'm sorry but you'll need two ;-)

Pic of Kato from front.. not the best but I think you can see what I'm talking about.

torridice_498271

Thanks for all the info! I do like me some kurouchi on the carbons. I think it's between an Anryu SS clad blue2, and a Yoshihiro Mizu kurouchi carbon with a little damascus. Maybe I'll go for the 180 then. I have a small paring that I usually end up using for herbs. But eventually I'll get there. Nothing wrong with needing another knife!

torridice_498271

Just to make sure the string doesn't get lost I'll restart. The Mizu is this one. I'd prefer aogami, but it just says blue2 so I don't think so. The patina already looks great in this thing though.

From what you can see on that Mizu do you think it would have any trouble with sticking? Is it possible to hit in some dimples on my own you think? Not sure how that would work after hardening.

pd3ski_278514

I don't think you'd notice the difference maybe a little extra edge retention. I think you'll have a great cutter.

Nope ... no hitting that thing!! Be nice to it .. pet it, feed it, love it 😍

torridice_498271

CKTG are now out of stock of the hammered Anryu nakiri. 😉 Soon to be slaying some veggies...

pd3ski_278514

Good job! Expect to see a pile of slain veg!!

pd3ski_278514

Didya get it!?!

torridice_498271

Not yet. They are still swapping out the handle for the ebony one but he told me it would be started last week. So I'm hoping it ships real soon!

pd3ski_278514

Haha ... I just made something go out of stock there too! 😁

A pic when it comes in.... and cue the 'tic tok tic tok'

torridice_498271

Nice!!