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View Full Version : Jon , I see your carrying Monzaburo



joex175
08-02-2011, 12:11 AM
any inclination to begin carrying his 240/270's Honyaki blades?

http://yhst-27988581933240.stores.yahoo.net/monzaburo-wagyuto-honyaki-blue-ii-steel-240mm-blade-kn240.html

I have always kind of been intrigued by these knives , would love to see if you could get some in and do some reviews , his honyaki's start at about 600 dollars , I have always been curious as to the quality


I think MadRookie owns one but I can not remember entirely

Pensacola Tiger
08-02-2011, 12:26 AM
any inclination to begin carrying his 240/270's Honyaki blades?

http://yhst-27988581933240.stores.yahoo.net/monzaburo-wagyuto-honyaki-blue-ii-steel-240mm-blade-kn240.html

...


I think MadRookie owns one but I can not remember entirely

He sold it back in early May, for half of what he paid for it.

joex175
08-02-2011, 01:42 AM
He sold it back in early May, for half of what he paid for it.

did he not enjoy it? I thought I remember him describing it as quite a laser with great geometry


should I pass on these?


I also am looking at a Mizuno Tanrenjo Suminagashi 240mm in Blue 2 , Koki has one he will sell me and I know salty spoke super highly of this knife , but its 1200 dollars which is in the same range as other makers Honyaki's , and twice as much as Monzaburo's in this case

Salty dog
08-02-2011, 06:52 AM
The MT honyakis are not thin knives. Great grind and fantastic polish but it's a thick knife. Not for those looking to go thin.

I inquired about a thinner 270 and they said they weren't able to produce one. What's up with that?

joex175
08-02-2011, 10:54 AM
The MT honyakis are not thin knives. Great grind and fantastic polish but it's a thick knife. Not for those looking to go thin.

I inquired about a thinner 270 and they said they weren't able to produce one. What's up with that?

I was referring to your suminagashi 240mm , not the honyaki's you own , the thin comment was in regards to madrookies Monzaburo 240 HonYaki in I think White 2 , which is custom made for aframestokyo to be a bit thinner.

MadRookie or someone else in the know with either aframes or monzaburo chiming in would be appreciated

Pensacola Tiger
08-02-2011, 11:20 AM
MadRookie or someone else in the know with either aframes or monzaburo chiming in would be appreciated

You'll find him on the other forum, not here.

joex175
08-02-2011, 12:13 PM
thanks for that pens , didnt realize thank you ;)

Salty dog
08-02-2011, 04:43 PM
I was referring to your suminagashi 240mm , not the honyaki's you own , the thin comment was in regards to madrookies Monzaburo 240 HonYaki in I think White 2 , which is custom made for aframestokyo to be a bit thinner.

MadRookie or someone else in the know with either aframes or monzaburo chiming in would be appreciated

I see. My bad. I'd call the suminigashi medium thickness. That's why I like it for an all arounder. If you're going to drop that kind of coin I'd seriously look at the Masamoto honyaki @ $1000. It makes a great counterpart to a work horse.

joex175
08-02-2011, 06:40 PM
thanks salty , I think your and I's oppinions of knives are pretty similar , while I appreciate a laser I prefer a more medium thick knife , my knives I use cuurrently is a 270 Tanaka gyuto , 240mm DT ITK , and a 240 Ichimonji TKC which has been heavily sharpened on one side and I only use for special occasions.

I will check that masamoto out , I got a PM from the current owner of the Monzaburo 240mm Honyaki in White 2 that MadRookie used to own , he confirmed that it is indeed a laser .

I cant wait to hear your review of del's new carbon gyuto , I would really like to support one of these makers with my money , I definitely want a carbon knife for my next purchase and I am about to
I think step up to the next price point of kitchen knives , whether that ends at 600 or 1000 I am not quite sure yet , Michael Rader & Delbert & Stephan are all really making some impressive knives , as well as HHH

I am flip flopping every day on this decision haha


Again - Thanks Salty your oppinion I value greatly , will look closer at the masamoto and see how I can go about perhaps getting one in person

JBroida
08-02-2011, 06:43 PM
haha... seems like you got your questions answered without my help ;)

I'll shoot you a PM in a bit.

Salty dog
08-02-2011, 07:14 PM
Although I have to say, Jon has more experience with a wider variety of knives than I have. I can only comment on the ones I've used. He has access to all kinds of stuff and knows his stuff.

I said "stuff"? what the **** is wrong with me?

JBroida
08-02-2011, 07:16 PM
haha... too much time online... it will do that to you. Take a shot of whiskey and work the line for the night... that will fix you right back up :P

Salty dog
08-02-2011, 07:28 PM
Vodka only.

JBroida
08-02-2011, 07:33 PM
my bad... i've always been a whiskey guy. College screwed up vodka for me.

Salty dog
08-02-2011, 07:44 PM
High school screwed up whiskey.:razz:

Eamon Burke
08-03-2011, 12:43 AM
Scott, I had a Salty Dog tonight, made me think of you. It's up to 110 here in Texas, and it really hit the spot. :offtopic:

TamanegiKin
08-03-2011, 02:21 AM
Scott, I had a Salty Dog tonight, made me think of you. It's up to 110 here in Texas, and it really hit the spot. :offtopic:

The heat/humidity out here are insane. My a/c at home is cranked but the place won't get below 85 or 90. I miss L.A. Life in TX would be a bit cooler if Jon would open up a JKI out here. Back on topic, the Gesshin Ino honyaki gyuto is around 1k if I'm not mistaken. I'd definately be hawkin' that one as well.