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Marko Tsourkan
07-15-2011, 06:00 PM
52100. 62RC. 10" on the edge, so about 270mm from machi to tip. Weight (with handle) and final measurements will be coming soon - I still need to to a little grinding and hand finishing. I come to think geometry-wise, it will look very much like Mario's Carter when it is finished. Maybe a notch thicker, but that is how I like it.

This one I am going to keep (I suspect once I start making knvies for sale, I won't have time to make myself a knife), but there is another blade in works that I will send for a testing to a member here and if the response is positive and the knife doesn't need any changes, I will pass it around.

Any suggestion for a handle? Octagonal or Meiji-like D?

PS: There is no dip on the edge, as it appears in the second picture. Optical illusion. I use a granite plate to check a curve on the edge and to look for any low spots.

1057

1058

1056


Marko

mhenry
07-15-2011, 06:11 PM
Awesome Marko!! octagonal please

El Pescador
07-15-2011, 06:17 PM
That's a beautiful knife!

Dave Martell
07-15-2011, 06:19 PM
VERY nice Marko!

Marko Tsourkan
07-15-2011, 06:22 PM
Thanks guys. I can't wait to finish it, so I can put an edge on it and take it to a task. This profile grew on me for the last couple of years, and since I could not afford to shell 1K for it (Masamato Honyaki), I had to make my own. :)

M

kalaeb
07-15-2011, 06:51 PM
I have to throw a vote for a Meji like D. Congrats on the knife.

99Limited
07-15-2011, 06:51 PM
Why ask for suggestions for the handle? You are the Handle Master. :notworthy:

mattrud
07-15-2011, 06:54 PM
very nice Marko, I am very excited to see your work for myself sometime.

Darkhoek
07-15-2011, 07:00 PM
A really beautiful blade, Marko. I must say I prefer the beefier Shigi profile to the more pointy Masamoto, but that is just my preference. Finish looks impeccable as always. My vote would go to an octagonal handle on this one. Maybe a Japanese western like konosuke have on some of their knives. That would be a nice challenge for you :)

DarkHOeK

SpikeC
07-15-2011, 07:18 PM
Very nice! I think one of your octos would be perfect, it deserves it!

apicius9
07-15-2011, 07:29 PM
Looks great, Marko. I am not a fan of the totally anorectic ones (at least not in the longer knives), this looks perfect to me. I also always liked the Masamoto profile even though I never actually bought one. I haven't seen a bad handle from you, so I am sure it will come out great.

Stefan

Vertigo
07-15-2011, 07:33 PM
Honestly, I think you could put an old gym sock on that blade and it'd still look amazing.

Barring that, though, I'd vote for Meji.

Marko Tsourkan
07-15-2011, 08:17 PM
Hmm... I need to make two then, D and octagonal. I am just curious to give a D handle a try. Never made one, so it would be interesting.

M

mr drinky
07-15-2011, 08:39 PM
Marko, I think this handle is right up your alley ;)

http://specialmagickitchen.com/9-chefs-hires.jpg

Joking aside, that blade looks wonderful and I think a meiji D wouild be a nice change of pace -- but then again I like D handles.

k.

tk59
07-15-2011, 08:58 PM
Why ask for suggestions for the handle? You are the Handle Master. :notworthy:

+1 BUT, I'd vote for octagonal.

eto
07-15-2011, 10:07 PM
Thats a beauty Marko. Can't wait to see it finished. Is this the one you might bring Monday. I would love to put that knife through the paces. But if I were you I wouldn't give your first to anyone. Thats just me though, what do I know about making knives. Not much.

Cheers

Marko Tsourkan
07-15-2011, 10:18 PM
Thats a beauty Marko. Can't wait to see it finished. Is this the one you might bring Monday. I would love to put that knife through the paces. But if I were you I wouldn't give your first to anyone. Thats just me though, what do I know about making knives. Not much.

Cheers

I would like to get a feedback from people who use knives professionally. I will be putting no restrictions on use, sharpening, working it hard is fine. Also, I would like people to use it for few days straight, to see how the edge holds up. The feedback would help me to make adjustments to grind, heat treatment, and other areas. I have a clear idea what I like in my knives, but I don't use knives day in day out, so this will give me an opportunity to learn something from you guys (starting this Monday, actually).


So, if it gets beaten up, no worries. At the end, I might refinish it and sell it as used or raffle it.
M

kalaeb
07-15-2011, 10:47 PM
Okay, at first I was thinking...I don't need another knife, I don't need another knife, but after seeing this I am going to have to start putting away a little extra green.

eto
07-15-2011, 10:54 PM
Good to know, I use to cook in pro kitchens here in the city but have since taken a different path. I still cook like a pro so I think. But if you like I can give it to a good friend of mine who works as a Chef and see what his feed back would be. Then return the knife back to you. Just a thought we can speak more on Monday.

eto.

AnxiousCowboy
07-16-2011, 01:04 AM
Very exciting prospect. I hope to see it monday!

JohnnyChance
07-16-2011, 01:52 AM
Very nice lookin Marko! D or octogonal...hmmm....normally I like octogon wa's, but nice Meiji D would be nice as well.

Lefty
07-16-2011, 07:26 AM
Beautiful Marko!
For the handle, my vote is for an octagonal because yours are just so damned nice!

Marko Tsourkan
07-16-2011, 08:53 AM
OK, it seems to be more interest (for the knife I might pass around) in octagonal handle than D, so I will make D for the knife I am keeping. Out to work now. I have two days to finish this knife, including making handles and a saya. With me working very slowly (grinding the blade is the slowest), this is not much time, but I will do my best.

M

Lefty
07-16-2011, 09:23 AM
I know this is premature, but I'm in on the pass around, if you need a left-handed Canadian's opinion :D

Marko Tsourkan
07-16-2011, 09:25 AM
Any chance you will be moving across the boarder? :)

Lefty
07-16-2011, 09:53 AM
Haha. Unfortunately, no...
Maybe I'll just visit the shop if and when I hit NYC!

Marko Tsourkan
07-16-2011, 10:21 AM
Haha. Unfortunately, no...
Maybe I'll just visit the shop if and when I hit NYC!

Come on over. :) I am about 30 min outside NYC.

M

Mattias504
07-16-2011, 01:39 PM
That looks awesome. Also being that my interest in Masamoto's gyuto has peaked over the past few months this look great!
If a passaround happens, I would be honored to test her out at the sushi bar.

Congrats Marko!

Vertigo
07-16-2011, 02:15 PM
I don't see the signup sheet anywhere for the passaround (!!!), but I'd be most definitely interested in comparing the Marko-amoto to a Masamoto in person, once business drops off a wee bit in the kitchen.

EdipisReks
07-16-2011, 09:55 PM
Any chance you will be moving across the boarder? :)

i would love to take Lefty's place in a pass around. ;) i have a good selection to compare it to, and i'm pretty good...

Lefty
07-16-2011, 10:14 PM
Fine, you can have it. All I ask for, in return is a Mizuno...that's all :D

EdipisReks
07-16-2011, 10:21 PM
sure. $500 and it's yours.

Lefty
07-16-2011, 10:23 PM
That actually doesn't sound too bad! Haha

EdipisReks
07-16-2011, 10:26 PM
oh shoot, i forgot that Canuck bucks were up. $550. :)

Lefty
07-16-2011, 10:42 PM
I'm out!

RRLOVER
07-18-2011, 10:13 PM
That's a good looking blade.......now get back to work:biggrin:

Marko Tsourkan
07-19-2011, 09:46 AM
Some pics of my knives I made.

There is slight difference in profile, grind and weight on both knives. One weighs 213g (with handle) and the other 230g. The balance point on the lighter one is at the handle, and the heavier over the heel.

Making these knives gave me a good idea where I need to improve and do things differently. Though I m pleased with the outcome, I am still a few knives away before offering any for sale.

Next step is to make a couple of knives in different steels and send them for testing and feedback.

PS: The one with patina I am keeping. :)

1084

1085

1086

1087

1088

1089

oivind_dahle
07-19-2011, 10:17 AM
You got a passion and drive for perfection :)
When do you start to take orders?

Vertigo
07-19-2011, 10:35 AM
Those are some fantastic looking pieces, Marko. Congrats!

Marko Tsourkan
07-19-2011, 11:45 AM
You got a passion and drive for perfection :)
When do you start to take orders?

Probably in 2-3 knives.

M

99Limited
07-19-2011, 12:11 PM
Excellent work, you should feel pretty good about these.

Marko Tsourkan
07-19-2011, 12:38 PM
Excellent work, you should feel pretty good about these.

I do, but I don't stop here.

JohnnyChance
07-19-2011, 12:48 PM
Nice! Some good looking patina already as well.

Pensacola Tiger
07-19-2011, 12:49 PM
Very nice, Marko. I'd love to see (or even read about) how they sharpen up and cut.

Rick

Marko Tsourkan
07-19-2011, 12:54 PM
I will send out several knives for testing and feedback. There will be two different heat-treatment for 52100, and there are two new steels I will try.

This week, I will only do heat treating and work on custom orders (sayas and handles). You guys have a lot of patience but it is probably wearing thin.

M

riverie
07-19-2011, 12:59 PM
excellent job Marko, i really like that masamoto profile. can't wait to hear for the testing and the feedback on that.

EdipisReks
07-19-2011, 01:01 PM
those look great, Marko! i'd love to test drive one of them.

Lefty
07-20-2011, 08:14 AM
Beautiful stuff Marko! Why does my knife have a big stain on it like that? ;) I guess that means I get a discount, right? :poke1::poke1:

Marko Tsourkan
07-20-2011, 01:31 PM
Both of these are not for sale at this time. :) The one with the stain I am keeping (using it for the second day and still like it) the other one I am going to send to couple of pro members here for evaluation and feedback. If all goes well, I should offer pre-orders as of next months. The first few orders will be discounted.

M
PS: suji is next.

EdipisReks
07-20-2011, 01:42 PM
i'm a pro. admittedly the stuff i'm a pro in is sciencingy, and not cookingy, but it should still count! :)

mr drinky
07-20-2011, 02:18 PM
Mr. Drinky likey very much. Great work Marko; and I can't wait to hear the feedback.

Will the feedback go directly to you, or will there be a open thread?

k.

Marko Tsourkan
07-20-2011, 03:45 PM
I am not completely unfamiliar with kitchen knives :) so the knives I make reflect my personal preferences which have been built on handling and analyzing knives from different makers over time. In other words, this is my interpretation of what makes a good kitchen knife for me. However, people's preferences are different, so I want a quick feedback on sharpening, edge retention, profile and geometry. I would like to limit sending the first couple of knives to one-two people to expedite things. After than, I will do a formal pass-around, and everybody is welcome to try it and post their impressions.

I will have a sign-up sheet in a week or two.

M

oivind_dahle
07-20-2011, 04:33 PM
Can wee see the logo?

ecchef
07-20-2011, 05:04 PM
I normally don't get involved in pass-arounds, but this is way too interesting to pass on. I'll sign up when the sheet comes out. This knife just looks 'right'.

Iceman91
07-20-2011, 07:29 PM
Not sure if i missed it, but have you mentioned a ballpark price on these? They look amazing, would love a meiji handle on one.

Marko Tsourkan
07-20-2011, 11:11 PM
Not sure if i missed it, but have you mentioned a ballpark price on these? They look amazing, would love a meiji handle on one.

I haven't determined the prices yet, but rest assure they will be competitively priced. Also, despite my relatively recent entry into knife making, expect top notch quality - no wabi-sabi here (in my book it's an excuse for a poor workmanship).

M

99Limited
07-20-2011, 11:25 PM
The great thing about Marko's knives, you get this really cool looking handle that comes with it's own blade. :biggrin:

Marko Tsourkan
07-20-2011, 11:28 PM
And a board, sometimes. :) Getting closer, Dan.
M

Iceman91
07-20-2011, 11:36 PM
Good to hear, Marko. I will be in NYC around august 20th. What are the chances you will have some available by then?

Mike

Marko Tsourkan
07-20-2011, 11:44 PM
Pretty good chance. I need about two weeks to get enough feedback to start working on knives for sale.

M

Vertigo
07-20-2011, 11:57 PM
no wabi-sabi here (in my book it's an excuse for a poor workmanship)
Whoa, I was just talking to a friend of mine about this a few hours ago. While I appreciate wabi-sabi as an exercise in the acceptance of the imperfect and impermanent--everything is burning, they say--I don't think it's much of a selling point. Maybe in my little rock garden, but not in fine cutlery. :jumpy:

Peco
09-17-2011, 04:56 PM
Some pics of my knives I made.

There is slight difference in profile, grind and weight on both knives. One weighs 213g (with handle) and the other 230g. The balance point on the lighter one is at the handle, and the heavier over the heel.

Making these knives gave me a good idea where I need to improve and do things differently. Though I m pleased with the outcome, I am still a few knives away before offering any for sale.

Next step is to make a couple of knives in different steels and send them for testing and feedback.

PS: The one with patina I am keeping. :)

1084

1085

1086

1087

1088

1089

Just awesome - me want :)