Do I have JKAS?

[mgaretz]

I was nosing around Williams Sonoma on Sunday (while my wife and daughter were clothes shopping) and I was talking with the Shun rep. He mentioned that they were closing out the EDO line and had an Usuba for $159. I've never used one and I asked if I could try it along side their Shun Classic Nakiri. I liked the Nakiri better. Then he happened to mention that was on sale for $99. He went off to check something for another customer and when he returned he said the Nakiri was actually on clearance at $79. Now I was interested! He said they had some in stock, but a search turned up nothing. They offered me the floor model at 10% off. When I pointed out a few minor scratches and a few dings in the edge (but not chips), they upped the discount to 20%. So I bought it. The scratches I can live with and a few minutes on the EdgePro brought the blade up to spec (probably better).

I have no idea why they were closing out that knife - a check of the website still showed it at $135. (I just checked again and there's a new hollow ground version for $140 - so maybe they will only be carrying that one.) You might want to check your local WS.

[Hassouni]

Congrats! So how many Japanese knives do you have now?

[Todd in Chicago]

I think that's called being in the right place at the right time! That is actually my favorite knife, love that blade!

I don't think there would be any way for me to resist those discounts....... ;-)

Cheers....

Todd in Chicago

P.S. This is the one I covet now! http://www.japanesechefsknife.com/SPECIALS.html#Hinoura

That is one good looking Nakiri!

[mgaretz]

Congrats! So how many Japanese knives do you have now?

Six but the inexpensive Nakiri is now back in its box in a drawer.

The santoku hasn't seen much use since I got the nakiris, the gyuto has been used a bit, but I used the sujihiki the other day to slice another batch of sous vide char siu (wow, my wusthof slicer never worked half as well even after resharpening on the EdgePro -albeit to factory angles) and I'm using the honesuki a lot lately and it's great.

[budrichard]

You have the beginning symptoms of JKAS but not the actual disease.

The symptoms blossom into the full blown disease when you start commissioning Japanese knives from independent makers.

You can make the symptoms worse by joining the various Knife Forums.

Unfortunately there is no cure at this time.-Dick

[mgaretz]

You have the beginning symptoms of JKAS but not the actual disease.

The symptoms blossom into the full blown disease when you start commissioning Japanese knives from independent makers.

You can make the symptoms worse by joining the various Knife Forums.

Unfortunately there is no cure at this time.-Dick

Whew!

[ojisan]

Don't worry - people who buy their knives from Williams Sonoma don't have JKAS. When you start buying from Japanese Chefs Knife, then start worrying.