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wellminded1
02-28-2014, 09:08 AM
Oh my sweet ****, that is beautiful Tom.
Rader. Secret Stainless. 225mm gyuto.

http://i1209.photobucket.com/albums/cc399/Lefty-T/E71B00AF-4709-47B7-A945-3E2AF20BCEAB-178-000000079E45BF52_zps0bb818db.jpg

marc4pt0
02-28-2014, 10:00 AM
You are going to have SO much fun with this when it hits your door!

marc4pt0
02-28-2014, 10:02 AM
[QUOTE=erikz;286649]My Ealy parer (AEB-L) finally arrived yesterday.

Crappy cell phone pictures:

http://109.imagebam.com/download/s9RxSIAeS40qk6K07s_vQQ/31108/311079935/IMG_20140227_171817.jpgquote]

Nice parer!

WarrenB
02-28-2014, 10:26 AM
My Hiromoto AS Santoku arrived this morning. My first step into the Japanese knife world:D
Very happy with the F&F and it seems extremely sharp in my limited experience.
I have chopped all the veggies in the kitchen already:laugh: I have never seen so many tiny bits of veg:biggrin: It will all get eaten don't worry:thumbsup:
https://dl.dropboxusercontent.com/s/un7wbyx6ymj4nms/as2_01.JPG?dl=1&token_hash=AAGzs7ftOMg6XiZWr9B7baN2tS99_IQ4H1rF-poUg26uUQ

I really like the pattern along the cladding line(really need to learn the proper terms:O)

Pretty sure this is the start of a new addiction:knife:

Warren

erikz
02-28-2014, 10:34 AM
Nice catch Warren!

Lefty
02-28-2014, 11:04 AM
The Hiromoto has a really nice look to it!

WarrenB
02-28-2014, 11:14 AM
The Hiromoto has a really nice look to it!

Looks like I got a good one, I did ask for the best one they had in stock, guess it paid off:)

jamaster14
02-28-2014, 11:55 AM
Do you find the watanabe kinda heavy? That's what I've read anyhow. I'm really thinking about one of those since the Takedas grinds have changed and I miss a nakiri.

not sure i have to pick it up from the post office still :(

riba
02-28-2014, 02:17 PM
My Ealy parer (AEB-L) finally arrived yesterday.

Crappy cell phone pictures:

http://109.imagebam.com/download/s9RxSIAeS40qk6K07s_vQQ/31108/311079935/IMG_20140227_171817.jpg

http://109.imagebam.com/download/TTUfdiej9bqIr6uwbHLiyA/31108/311079849/IMG_20140227_171759.jpg

http://111.imagebam.com/download/iY2jlyGSo_FK6I_xppt_YA/31108/311079994/IMG_20140227_171900.jpg
That's a really nice handle! :)

erikz
02-28-2014, 02:49 PM
That's a really nice handle! :)
Very happy with it! It's redwood burl.

a.lber.to
02-28-2014, 06:54 PM
Finally, after an almost-exact two-year wait, I picked up last week my two Michael Rader custom-order knives. These are a 10" Chef and a matching 5" Utility, both with D. Lish feather damascus, and handles made of oak burl and bog oak.

10" Chef
http://www.schileo.com/knives/Rader10.jpg

5" Utility
http://www.schileo.com/knives/Rader5.jpg

Needless to say, I am VERY happy with them!

At the same time, I also picked up two hunting knives by Steve Nolte with the most amazingly insane mosaic damascus... glad to post them if there's any interest to see them...

Reede
02-28-2014, 07:09 PM
Finally, after an almost-exact two-year wait, I picked up last week my two Michael Rader custom-order knives. These are a 10" Chef and a matching 5" Utility, both with D. Lish feather damascus, and handles made of oak burl and bog oak.

10" Chef
http://www.schileo.com/knives/Rader10.jpg

5" Utility
http://www.schileo.com/knives/Rader5.jpg

Needless to say, I am VERY happy with them!

At the same time, I also picked up two hunting knives by Steve Nolte with the most amazingly insane mosaic damascus... glad to post them if there's any interest to see them...


Dang, its raining Raders! Man, those are sweet! I really like how the feather pattern is proportionately smaller on the smaller knife. And those handles are really nice as well. Enjoy!

foodaholic
02-28-2014, 07:11 PM
That is probably the nicest pair of knives I have ever seen

jamaster14
02-28-2014, 07:45 PM
GGGGGGRRRRRRRRRRRAAAAAAAAAAAH!!

http://imageshack.com/a/img21/3286/sg7v.jpg

2 days, 2 knives missed... didnt make it to the post office in time after work and now have both my Watanabe and Mosomoto there waiting to be picked up. luckily tomorrow is the weekend, gonna be there as soon as they open!

tomsch
02-28-2014, 09:16 PM
Been there and it is pure torture....

statusquo
02-28-2014, 09:19 PM
Some sweet ass knives being posted

Lefty
02-28-2014, 09:22 PM
Sexy Raders!!!

jamaster14
02-28-2014, 09:26 PM
Been there and it is pure torture....

you're telling me! especially since i sold my current knives to make room/get money for these. im working with like a butter knife and a spork right now

Reede
02-28-2014, 09:30 PM
Let's see, if I can get an ID made as Jamaster14, and get to the Post office tomorrow before he gets there.......................

gunnerjohn
02-28-2014, 09:37 PM
Finally, after an almost-exact two-year wait, I picked up last week my two Michael Rader custom-order knives. These are a 10" Chef and a matching 5" Utility, both with D. Lish feather damascus, and handles made of oak burl and bog oak.

10" Chef
http://www.schileo.com/knives/Rader10.jpg


5" Utility
http://www.schileo.com/knives/Rader5.jpg

Needless to say, I am VERY happy with them!

At the same time, I also picked up two hunting knives by Steve Nolte with the most amazingly insane mosaic damascus... glad to post them if there's any interest to see them...
David Lisch does some amazing damascus work. Those Raders are fantastic and beautiful

marc4pt0
02-28-2014, 09:55 PM
It's raining Raders!

daddy yo yo
03-01-2014, 01:38 AM
Finally, after an almost-exact two-year wait, I picked up last week my two Michael Rader custom-order knives. These are a 10" Chef and a matching 5" Utility, both with D. Lish feather damascus, and handles made of oak burl and bog oak.

(...)

Needless to say, I am VERY happy with them!

At the same time, I also picked up two hunting knives by Steve Nolte with the most amazingly insane mosaic damascus... glad to post them if there's any interest to see them...wow, nice raders!! and yes, please post pics of your hunting knives...

knyfeknerd
03-01-2014, 01:53 AM
The Rader integral wa is so awesome, just like Reede has on his matching pair, but in that Lisch Damascus?!?!?!?!
Sicko!
Congrats. Great score.

stereo.pete
03-01-2014, 10:08 AM
Awesome Raders! Talk about a blade smith who is always elevating his game with every new knife. I love the Lisch damascus as well and I will have something to show from him coming up very shortly.

a.lber.to
03-01-2014, 11:16 AM
wow, nice raders!! and yes, please post pics of your hunting knives...

At the same time as my Raders I also picked up these two knives by Steve Nolte, with Larry Donnelly damascus and engraving by Eric Nelson.

http://www.schileo.com/knives/Nolte1.jpg (http://www.schileo.com/knives/Nolte1.jpg)
(Click image to enlarge)

http://www.schileo.com/knives/Nolte2.jpg (http://www.schileo.com/knives/Nolte2.jpg)
(Click image to enlarge)

A few months ago, while I was surfing the web about mosaic damascus and especially the techniques for making billets with powdered steels, I happened upon a picture (http://www.blademag.com/custom-knives/damascus-wonder/attachment/nolte-001) of the first knife, which was shown on the Blade Magazine web site (it still is, on the home page - the knife is also featured in the May issue of the paper magazine, which just hit the news stands). I immediately contacted Steve Nolte, the knife maker, to see if he could make me one with the same steel, and found out that Larry Donnelly, who had made that steel, no longer forged. However, Steve still had that very same knife, as well as a second one he had made from the same steel but etched in monochrome... long story short, I bought both!

The knives are extremely well made, and the engraving is beautiful. But what totally blows my mind is the damascus!!! I have seen a lot of billets of mosaic damascus, but never have I seen anyone with that much control over the resulting geometry of the damascus! If you know how mosaic damascus is made, try adding up the number of forgings which the sub-billets plus the overall billet must have required, and imagine maintaining the geometry throughout all that... my mind was, is, and remains blown!!! :wink:

gavination
03-01-2014, 11:39 AM
Whoa that is some crazy, ka-razy damascus! Nice score! Did he only ever make those two?

jamaster14
03-01-2014, 12:00 PM
Let's see, if I can get an ID made as Jamaster14, and get to the Post office tomorrow before he gets there.......................

you're too late!

http://imageshack.com/a/img837/6615/ob7u.jpg

already in love with both of these knives. love the profile of the masamoto and the nakkiri is a beast on veg. now what to do with 200,000 paper thin slices of onion???

the other thing i noticed right away - i suck at taking pictures :scratchhead:

cheflarge
03-01-2014, 12:22 PM
Mosaic damacus = SICK! :) :thumbup:

mkriggen
03-01-2014, 01:16 PM
At the same time as my Raders I also picked up these two knives by Steve Nolte, with Larry Donnelly damascus and engraving by Eric Nelson.

http://www.schileo.com/knives/Nolte1.jpg (http://www.schileo.com/knives/Nolte1.jpg)
(Click image to enlarge)

http://www.schileo.com/knives/Nolte2.jpg (http://www.schileo.com/knives/Nolte2.jpg)
(Click image to enlarge)

A few months ago, while I was surfing the web about mosaic damascus and especially the techniques for making billets with powdered steels, I happened upon a picture (http://www.blademag.com/custom-knives/damascus-wonder/attachment/nolte-001) of the first knife, which was shown on the Blade Magazine web site (it still is, on the home page - the knife is also featured in the May issue of the paper magazine, which just hit the news stands). I immediately contacted Steve Nolte, the knife maker, to see if he could make me one with the same steel, and found out that Larry Donnelly, who had made that steel, no longer forged. However, Steve still had that very same knife, as well as a second one he had made from the same steel but etched in monochrome... long story short, I bought both!

The knives are extremely well made, and the engraving is beautiful. But what totally blows my mind is the damascus!!! I have seen a lot of billets of mosaic damascus, but never have I seen anyone with that much control over the resulting geometry of the damascus! If you know how mosaic damascus is made, try adding up the number of forgings which the sub-billets plus the overall billet must have required, and imagine maintaining the geometry throughout all that... my mind was, is, and remains blown!!! :wink:

HOLY C#*P!

a.lber.to
03-01-2014, 01:49 PM
Whoa that is some crazy, ka-razy damascus! Nice score! Did he only ever make those two?

I am aware that Steve Nolte made at least three knives with that steel - I have a picture of the third knife, which he has e-mailed me, but that knife had already been sold:

http://www.schileo.com/knives/Nolte3.jpg (http://www.schileo.com/knives/Nolte3.jpg)
(Click on the image to enlarge)

No idea if other knives exist elsewhere with this particular mosaic damascus...

erikz
03-01-2014, 03:13 PM
Thats some sick stuff Alberto. Really nice catch to have two out of a batch of only three.

Bitter
03-01-2014, 04:09 PM
Wow ! how is that even possible !

EdipisReks
03-01-2014, 04:22 PM
Wow ! how is that even possible !

I'm guessing that several billets of different patterns are welded together.

Bitter
03-01-2014, 04:27 PM
I'm guessing that several billets of different patterns are welded together.

Sorry if I wasn't clear I meant It seems like you need genius-level crafting to achieve it, it was rhetorical question.

Twistington
03-01-2014, 04:34 PM
At the same time as my Raders I also picked up these two knives by Steve Nolte, with Larry Donnelly damascus and engraving by Eric Nelson.

http://www.schileo.com/knives/Nolte1.jpg (http://www.schileo.com/knives/Nolte1.jpg)
(Click image to enlarge)

http://www.schileo.com/knives/Nolte2.jpg (http://www.schileo.com/knives/Nolte2.jpg)
(Click image to enlarge)

A few months ago, while I was surfing the web about mosaic damascus and especially the techniques for making billets with powdered steels, I happened upon a picture (http://www.blademag.com/custom-knives/damascus-wonder/attachment/nolte-001) of the first knife, which was shown on the Blade Magazine web site (it still is, on the home page - the knife is also featured in the May issue of the paper magazine, which just hit the news stands). I immediately contacted Steve Nolte, the knife maker, to see if he could make me one with the same steel, and found out that Larry Donnelly, who had made that steel, no longer forged. However, Steve still had that very same knife, as well as a second one he had made from the same steel but etched in monochrome... long story short, I bought both!

The knives are extremely well made, and the engraving is beautiful. But what totally blows my mind is the damascus!!! I have seen a lot of billets of mosaic damascus, but never have I seen anyone with that much control over the resulting geometry of the damascus! If you know how mosaic damascus is made, try adding up the number of forgings which the sub-billets plus the overall billet must have required, and imagine maintaining the geometry throughout all that... my mind was, is, and remains blown!!! :wink:

Reminds me a lot of Mattias Styrefors work: http://www.styrefors.com/blad.htm

Bitter
03-01-2014, 04:42 PM
Holy **** this thread is blowing my mind !

Talim
03-01-2014, 05:31 PM
Holy **** this thread is blowing my mind !

and your wallet if you don't turn back now.

a.lber.to
03-01-2014, 05:43 PM
Reminds me a lot of Mattias Styrefors work: http://www.styrefors.com/blad.htm

Ther are quite a few people who make really good mosaic damascus, but I have not yet seen anyone else who is capable to maintain such control over the geometry of the lines while forging the billets. Remember that when it comes out of the furnace, it is just a red hot bar of steel, and that normally at each go you need to reduce the diameter by 50%. Sometimes you also have to push the corners of the square in to make a new square, but rotated 45 degrees. Then you cut up what you get, assemble it in a 2x2 square, and start again. Often several times. Then you put all the squares together, and go at it again. Doing all this without being able to see the lines, which you have to visualize in your head, and coming out with something this perfect in the end is what I find truly amazing...

brianh
03-01-2014, 06:44 PM
you're too late!

http://imageshack.com/a/img837/6615/ob7u.jpg

already in love with both of these knives. love the profile of the masamoto and the nakkiri is a beast on veg. now what to do with 200,000 paper thin slices of onion???

the other thing i noticed right away - i suck at taking pictures :scratchhead:

Did you get the 165mm nakiri?

Chefu
03-02-2014, 04:23 AM
Thanks to Dan and Alberto for giving me a lot of fantastic knives to look at tonight. There are some VERY talented people out there!

mhpr262
03-02-2014, 06:52 AM
Holy cr*p those mosaic damascus knives are sick!


now what to do with 200,000 paper thin slices of onion???



Wiener Saftgulasch
Viennese Goulash

1kg beef (or pork, venison, lamb - whatever fancies your taste)
1kg onions
4 cloves of garlic
1 tsp. caraway
1 tbsp. marjoram
4 tbsp. paprika
1 tbsp. vinegar
1 tsp. tomato paste
stock
butter / oil
salt
pepper

Dice the onions as fine as possible. Roast them to a dark brown color, but don't let them get burned.
Add caraway, marjoram, paprika, tomato paste, vinegar and the garlic (either diced or squeezed(?), however you like).

Stir it, let the tomato paste and paprika unfold their full taste. Add diced meat (don't dice it too small) and stock until everything is just covered (you can add more later, if needed).

Let it simmer for at least 1h, 2-3h are preferred to get the meat really tender.

Serve just the goulash, or with some rice, white bread or some bread dumplings.

jamaster14
03-02-2014, 12:32 PM
Did you get the 165mm nakiri?

no i got the 180mm one

skiajl6297
03-02-2014, 08:03 PM
Not a buy, but the generous giveaway from Tosho from the forum giveaway contest. Pics of the Konosuke-Sakai Fujiyama Ginsanko 240mm Kiritsuke with rosewood d-shaped handle. Excellent fit and finish, looks to be a great foray into single bevels. Now I need to learn how to properly use the thing! So far used to julienne peppers, scallions, whisper thin onion slices, and to slice a large slab of beef. Edge that came on it was super sharp, but wondering how much more sharp it can be. Pondering taking her to the stones, but am watching single bevel vids first.

Any thoughts on common tasks best suited for this knife? I am a home cook, so will go out of my way to find ways to use it, but have also ready it is best suited for a few specific tasks, I.e. Usuba and yanagiba hybrid. Thanks again Tosho!
http://i.imgur.com/60IbIvt.jpg
http://i.imgur.com/QL6OgtV.jpg
http://i.imgur.com/StB5LC0.jpg
http://i.imgur.com/VQlQDU3.jpg

mkriggen
03-02-2014, 09:35 PM
Beautiful! I'd talk to Tosho before putting it to the stones, it looks like they probably did the initial sharpening at their shop.

Be well,
Mikey

marc4pt0
03-02-2014, 09:51 PM
What an awesome score! Kudos to Tosho for such a spectacular giveaway!

stereo.pete
03-02-2014, 11:01 PM
Well, I just sent payment to Mr. Lisch for my first damascus knife ever!!! I can't tell you how excited I am to receive this bad boy sometime this week. I can't upload pics to imageshack anymore since they now charge. Here's a link to some pictures that David posted over on blade forums. http://www.bladeforums.com/forums/showthread.php/1158863-Damascus-Gyuto I will report back with details once I receive it. For the profile, I sent David a tracing of my Shigefusa since the original knife he made was not what I was looking for. This new one looks fantastic and the pattern is out of this world.

Chefu
03-03-2014, 03:27 AM
Congrats - beautiful knife. I like the selections that Tosho is offering with the Kono line.

Mr.Magnus
03-03-2014, 10:37 AM
Any thoughts on common tasks best suited for this knife? I am a home cook, so will go out of my way to find ways to use it, but have also ready it is best suited for a few specific tasks, I.e. Usuba and yanagiba hybrid. Thanks again Tosho!


Very nice knife!. You can always shave with it. u know i would :clown:

cheflarge
03-03-2014, 04:23 PM
http://killchin.com/newbies.jpg
This is what was waiting in my mail box, when I got home. Two re-handle conversions, Wa from western by Greased Bullet & Tanaka 240mm Yanigiba. The first one on the left is a Myabi 8" "Evolution" chef's knife. Middle is a Lauderjung 14" chef's knife. Both re-handled knives, additionally, have been ground to a kiritsuke tip. The Tanaka is from B/S/T & have not had a chance to use it, however, am very pleased with the overall appearance. I would also like to add what a pleasure it was working with Greased Bullet: very professional, very competitively priced & extremely punctual. Thank you KKF, would not been possible with out all the good people from this forum.

Burl Source
03-03-2014, 04:55 PM
Well, I just sent payment to Mr. Lisch for my first damascus knife ever!!! I can't tell you how excited I am to receive this bad boy sometime this week. I can't upload pics to imageshack anymore since they now charge. Here's a link to some pictures that David posted over on blade forums. http://www.bladeforums.com/forums/showthread.php/1158863-Damascus-Gyuto I will report back with details once I receive it. For the profile, I sent David a tracing of my Shigefusa since the original knife he made was not what I was looking for. This new one looks fantastic and the pattern is out of this world.
http://www.bladeforums.com/forums/attachment.php?attachmentid=419609&d=1393644815

gunnerjohn
03-03-2014, 06:26 PM
This slicer just arrived. Found it on the "Bay" and had a weak impulse and an open wallet. The description is of a 240mm Yanagi Damascus knife new from old stock. It has a ton of lacquer on the blade and that will go. Going to research it a little more. Any help on the makers marks etc would be greatly appreciated. http://i112.photobucket.com/albums/n162/gunnerjohn/IMG_2209.jpg (http://s112.photobucket.com/user/gunnerjohn/media/IMG_2209.jpg.html) http://i112.photobucket.com/albums/n162/gunnerjohn/IMG_2210.jpg (http://s112.photobucket.com/user/gunnerjohn/media/IMG_2210.jpg.html) http://i112.photobucket.com/albums/n162/gunnerjohn/IMG_2211.jpg (http://s112.photobucket.com/user/gunnerjohn/media/IMG_2211.jpg.html) http://i112.photobucket.com/albums/n162/gunnerjohn/IMG_2212.jpg (http://s112.photobucket.com/user/gunnerjohn/media/IMG_2212.jpg.html) http://i112.photobucket.com/albums/n162/gunnerjohn/IMG_2213.jpg (http://s112.photobucket.com/user/gunnerjohn/media/IMG_2213.jpg.html) http://i112.photobucket.com/albums/n162/gunnerjohn/IMG_2217.jpg (http://s112.photobucket.com/user/gunnerjohn/media/IMG_2217.jpg.html)

larrybard
03-03-2014, 06:38 PM
You don't mention Masafumi, nor any other information provided by the seller. Because you are skeptical of the accuracy of the description?

gunnerjohn
03-03-2014, 06:49 PM
You don't mention Masafumi, nor any other information provided by the seller. Because you are skeptical of the accuracy of the description?
Here is all the information that was listed in the ad:
Old/New Stock Japanese Sashimi Yanagi Damascus Style Knife -240mm
Japanese sashimi knife also known as yanagi-ba knife
Damascus style laminated blade
Ryoba, double sided blades
Hawatari (blade w/ notched neck ) size, 240mm long
Acutual cutting edge is approx. 240mm and the thickness of the neck is 3mm
Total length is 39.5cm (15 ½”)
The knife with the handle weighs 127g
The knife has a thin and light weight blade
Ryoba, ( both handed ) thin blade
Maker’s mark on the blade , Masafumi-saku (made by Masafumi)
Water buffalo horn bolster
This sashimi knife is new/old stock, 20 -30 years old purchased from the wholesaler in Kochi, Japan
This area is also known as Tosa, well known traditional knife making region
Wholesaler’s box has the writing, Chori Houcho (cooking knife) and with a red mark of Yasugi Seiko (Yasugi real steel)

gunnerjohn
03-03-2014, 07:09 PM
You don't mention Masafumi, nor any other information provided by the seller. Because you are skeptical of the accuracy of the description?
I'm also guessing that you were one of the dozen watchers of this knife too. I don't read Japanese so I can't be skeptical. Just curious what those that know on the this forum can tell me.

DitmasPork
03-03-2014, 07:23 PM
My new Kato 240 wa-gyuto just arrived today from JNS! Heel to tip it's 247mm, height at heel is 53mm. It's a sexy beast—will start using it tonight. Here's a video of it I just shot:

http://s1351.photobucket.com/user/DitmasPork/media/IMG_6545_zpsb57e443c.mp4.html

stereo.pete
03-03-2014, 08:12 PM
http://www.bladeforums.com/forums/attachment.php?attachmentid=419609&d=1393644815

Thanks Mark!

Ruso
03-03-2014, 09:02 PM
Got this for my birthday :doublethumbsup:
http://imgur.com/FfeqsHZ.jpg

http://imgur.com/RbIkNGu.jpg

And a new cutting boars :laugh:

http://imgur.com/oIvUlMG.jpg


Happy Happy Camper I am now.

mkriggen
03-03-2014, 09:09 PM
:lmao: Where the f#*& did you get a PAC-MAN cutting board? (oh, nice knife too:D)

Be well,
Mikey

Lefty
03-03-2014, 09:10 PM
That cutting board is AMAZING!

BJE1
03-03-2014, 09:24 PM
That cutting board is truly awesome!!

Dave Kinogie
03-03-2014, 10:04 PM
Haha that's awesome, I saw those on Etsy a couple months ago, thought about trying to order one.

Ruso
03-03-2014, 10:24 PM
Not sure where the board exactly came from as it was a present. I just know its US made.

marc4pt0
03-03-2014, 11:06 PM
That's by far one of the coolest cutting boards I've seen!

gavination
03-04-2014, 12:29 AM
I love how quickly your Shig got ignored by the overwhelming love of your cutting board! :lol2:

daveb
03-04-2014, 01:15 AM
The knife looks pretty good too. I can't read kanji but I know that kanji!

erikz
03-04-2014, 02:22 AM
Got this for my birthday :doublethumbsup:
http://imgur.com/oIvUlMG.jpg


Happy Happy Camper I am now.
One of the best board I've even seen. Very nice man!

Bitter
03-04-2014, 04:19 AM
NEED !

Well pixel art cutting board open so many possibility....

Thank you so much for posting !

Mr.Magnus
03-04-2014, 12:58 PM
On the way :D. Konosuke HD2 270mm Western Custom handle in 30-40k year old cross cut Mammoth Ivory lined with thick black G10 and thin red G10 spacers

http://i597.photobucket.com/albums/tt57/mange-g/12761555045_cfc4f05587_c_zps5fe31221.jpg

http://i597.photobucket.com/albums/tt57/mange-g/12762012514_8d44b37a3e_c_zpscabc199f.jpg

http://i597.photobucket.com/albums/tt57/mange-g/12762017414_0c9ec444bd_c_zps6902ab12.jpg

daddy yo yo
03-04-2014, 01:55 PM
This is sick !!!

Anton
03-04-2014, 02:10 PM
That's some knife bling right there

erikz
03-04-2014, 04:53 PM
Thats mindblowingly hot Magnus!

Mateyhv
03-04-2014, 05:04 PM
GGGGrrrrreeeeiiittt naaaiiifff :Ooooh:

EdipisReks
03-04-2014, 08:27 PM
I couldn't stand seeing that 240 Shig sit on JKS, so I bought it.

Von blewitt
03-04-2014, 10:02 PM
I couldn't stand seeing that 240 Shig sit on JKS, so I bought it.

Maksim sent me choil shots of the latest 240 shigs, very nice!

I'm still chasing one with a bit more heft, 220g +

2eleven
03-05-2014, 06:17 PM
I posted this new addition to my kitchen over at the bladeforums yesterday, but thought I'd introduce myself here as well. This arrived last week from Michael Rader - it's my third knife from him (great guy). Works well for buttering toast.

http://i.imgur.com/AFqHMc7l.jpg (http://i.imgur.com/AFqHMc7.jpg)
http://i.imgur.com/ABa19LTl.jpg (http://i.imgur.com/ABa19LT.jpg)

12" blade length, 15N-20/1080+ damascus, koa and box elder burl handle.

EdipisReks
03-05-2014, 07:10 PM
Maksim sent me choil shots of the latest 240 shigs, very nice!

I'm still chasing one with a bit more heft, 220g +

Hopefully I like it, I've never actually used a new one.

EdipisReks
03-05-2014, 07:10 PM
I posted this new addition to my kitchen over at the bladeforums yesterday, but thought I'd introduce myself here as well. This arrived last week from Michael Rader - it's my third knife from him (great guy). Works well for buttering toast.

http://i.imgur.com/AFqHMc7l.jpg (http://i.imgur.com/AFqHMc7.jpg)
http://i.imgur.com/ABa19LTl.jpg (http://i.imgur.com/ABa19LT.jpg)

12" blade length, 15N-20/1080+ damascus, koa and box elder burl handle.

Damn. I couldn't use it, though, too pretty.

Reede
03-05-2014, 07:38 PM
I posted this new addition to my kitchen over at the bladeforums yesterday, but thought I'd introduce myself here as well. This arrived last week from Michael Rader - it's my third knife from him (great guy). Works well for buttering toast.

http://i.imgur.com/AFqHMc7l.jpg (http://i.imgur.com/AFqHMc7.jpg)
http://i.imgur.com/ABa19LTl.jpg (http://i.imgur.com/ABa19LT.jpg)

12" blade length, 15N-20/1080+ damascus, koa and box elder burl handle.


You could butter a nice, wide piece of bread with that one. I'd be putting butter on everything.

Mucho Bocho
03-05-2014, 07:52 PM
I couldn't stand seeing that 240 Shig sit on JKS, so I bought it.

Jacob you just couldn't help yourself. I've heard so much about this legendary brand. your feedback on the knife with be of interest for sure. If I know you it will probably be on the BST in a few weeks if there is anything that does not meet your preferences/standards. Please share your feedback after you've had a chance to mess with it.

mkriggen
03-05-2014, 07:54 PM
I posted this new addition to my kitchen over at the bladeforums yesterday, but thought I'd introduce myself here as well. This arrived last week from Michael Rader - it's my third knife from him (great guy). Works well for buttering toast.

http://i.imgur.com/AFqHMc7l.jpg (http://i.imgur.com/AFqHMc7.jpg)
http://i.imgur.com/ABa19LTl.jpg (http://i.imgur.com/ABa19LT.jpg)

12" blade length, 15N-20/1080+ damascus, koa and box elder burl handle.

:drool:

EdipisReks
03-05-2014, 08:05 PM
Jacob you just couldn't help yourself. I've heard so much about this legendary brand. your feedback on the knife with be of interest for sure. If I know you it will probably be on the BST in a few weeks if there is anything that does not meet your preferences/standards. Please share your feedback after you've had a chance to mess with it.

I'll absolutely post about it. It will be compared to two Heijis, a blue 1 Konosuke Fuji, a Zwilling-Kramer and a Ginga.

labor of love
03-05-2014, 08:16 PM
I'll absolutely post about it. It will be compared to two Heijis, a blue 1 Konosuke Fuji, a Zwilling-Kramer and a Ginga.

Im pretty curious about ootb shig grind myself. And an overall comparison to heiji gyutos would also be nice.

stereo.pete
03-05-2014, 08:16 PM
That Rader is amazing, he continues to push the envelope.

Dave Martell
03-05-2014, 08:45 PM
I posted this new addition to my kitchen over at the bladeforums yesterday, but thought I'd introduce myself here as well. This arrived last week from Michael Rader - it's my third knife from him (great guy). Works well for buttering toast.

http://i.imgur.com/AFqHMc7l.jpg (http://i.imgur.com/AFqHMc7.jpg)
http://i.imgur.com/ABa19LTl.jpg (http://i.imgur.com/ABa19LT.jpg)

12" blade length, 15N-20/1080+ damascus, koa and box elder burl handle.



Works well for buttering toast. LOL :D


VERY nice knife you've got there, drool worthy!

2eleven
03-06-2014, 01:45 PM
Damn. I couldn't use it, though, too pretty.

This one's gonna get well used I'm afraid. I use all of my knives (never been much for collecting).

2eleven
03-06-2014, 01:45 PM
VERY nice knife you've got there, drool worthy!

Thanks!

mpukas
03-06-2014, 06:03 PM
I posted this new addition to my kitchen over at the bladeforums yesterday, but thought I'd introduce myself here as well. This arrived last week from Michael Rader - it's my third knife from him (great guy). Works well for buttering toast.

http://i.imgur.com/AFqHMc7l.jpg (http://i.imgur.com/AFqHMc7.jpg)
http://i.imgur.com/ABa19LTl.jpg (http://i.imgur.com/ABa19LT.jpg)

12" blade length, 15N-20/1080+ damascus, koa and box elder burl handle.

WOW! Just wow wow wow. That's a show piece - it's amazing on many levels, one of them being that's actually a functional knife having unique, exquisite details without being opulent and gaudy.

mpukas
03-06-2014, 06:03 PM
I'll absolutely post about it. It will be compared to two Heijis, a blue 1 Konosuke Fuji, a Zwilling-Kramer and a Ginga.

What about the Kagekiyo?

brainsausage
03-06-2014, 08:00 PM
I couldn't stand seeing that 240 Shig sit on JKS, so I bought it.

I'm glad you did. It's been eating a hole in my brain knowing it was available...

EdipisReks
03-06-2014, 08:02 PM
What about the Kagekiyo?

Kagekiyo went when I needed some money quick. The Kono Fuji, post thinning, performs similarly.

EdipisReks
03-06-2014, 08:02 PM
I'm glad you did. It's been eating a hole in my brain knowing it was available...

Hopefully I like it! I'll sell it to you if I don't, deal? :)

tomsch
03-06-2014, 10:05 PM
Ealy line arrived today. Used for dinner prep and it felt very comfortable and balanced.

http://i922.photobucket.com/albums/ad70/tomsch63/Kitchen%20Knives/image_zpsa3024e79.jpg

Pensacola Tiger
03-08-2014, 08:02 PM
Ealy line knife.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Delbert%20Ealy/DelbertEaly21cmAEB-Llineknife_zps011f0a55.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Delbert%20Ealy/DelbertEaly21cmAEB-Llineknife_zps011f0a55.jpg.html)

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Delbert%20Ealy/DelbertEaly21cmAEB-Llineknife_zps10bbc658.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Delbert%20Ealy/DelbertEaly21cmAEB-Llineknife_zps10bbc658.jpg.html)

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Delbert%20Ealy/DelbertEaly21cmAEB-Llineknife_zps77514508.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Delbert%20Ealy/DelbertEaly21cmAEB-Llineknife_zps77514508.jpg.html)

CoqaVin
03-08-2014, 09:41 PM
how tall is the Ealy?

Pensacola Tiger
03-08-2014, 10:01 PM
how tall is the Ealy?

Mine is 39 mm at the heel.

EdipisReks
03-08-2014, 10:09 PM
Update on the Shig: I got it yesterday. It actually has some grind peculiarities, and I came very close to sending it back, which Maxim was happy to facilitate, but after really looking at the knife today, and giving it some thought, I'm going to keep it and fix it. I think I'll really like it. I'll post pics when I'm done. I think I can make it right, and remove very little material doing it, though it will take a refinish. It was nice seeing the original finish, as I now know that I have been coming very close, with the finish I've applied to the other Shigs I've owned.

brainsausage
03-08-2014, 10:18 PM
Hopefully I like it! I'll sell it to you if I don't, deal? :)

I was gonna say yes...

EdipisReks
03-08-2014, 10:20 PM
I was gonna say yes...

heh. Worst case, I don't like how I get it, and I send it to Jon. I'm going to try to remove the least metal possible. Issue wise, I at first thought it was an over-grind, and there is a long hole on the edge, even after I initially fixed an under-ground heel, but I don't think it is, anymore. The knife really has a very nice grind, it's just a bit wonky, like something didn't quite meet correctly in the mid-heel. I think flattening out the heel a bit more, maybe a 1/5 of a MM total, then thinning starting a few mm above the edge, then re-finishing, will fix it and bring it back to true.

zoze
03-09-2014, 03:17 AM
Nice. How does it compare to the Harner?

Mine is 39 mm at the heel.

Pensacola Tiger
03-09-2014, 08:37 AM
Nice. How does it compare to the Harner?

Two very different interpretations of the "line knife" concept.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Delbert%20Ealy/IMG_5246_zpsd542d972.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Delbert%20Ealy/IMG_5246_zpsd542d972.jpg.html)

Ealy: 218 mm edge; 39 mm heel; 228 g; 371 mm OAL.

Harner: 201 mm edge; 39 mm heel; 152 g; 314 mm OAL.

Nmko
03-09-2014, 08:38 AM
Update on the Shig: I got it yesterday. It actually has some grind peculiarities, and I came very close to sending it back, which Maxim was happy to facilitate, but after really looking at the knife today, and giving it some thought, I'm going to keep it and fix it. I think I'll really like it. I'll post pics when I'm done. I think I can make it right, and remove very little material doing it, though it will take a refinish. It was nice seeing the original finish, as I now know that I have been coming very close, with the finish I've applied to the other Shigs I've owned.

Whoa, Im really surprised how bad it sounds, I purchased my second shig 240 off maksim about 2 weeks before you grabbed yours. My first one was terrible (2nd hand BST) - previous owner had - from what it looked like, altered the profile and had taken a fair bit off the tip. After inspecting my new shig i couldn't find a single fault. The grind is so fluent and there are no holes in the edge and no grind marks on the faces, the finish was impeccable... I would hate to have to refinish a shig that i just bought new let alone grind adjustment etc.

XooMG
03-09-2014, 09:34 AM
Itinomonn 210mm. Ended up being 5mm taller than I was expecting, but I really like the nashiji kuro-uchi.
http://i.imgur.com/ZKDVu7D.jpg

Same gyuto that was in Maksim's Itinomonn comparison video:

http://www.youtube.com/watch?v=lPmKlLACP9E

CoqaVin
03-09-2014, 11:13 AM
nice pickup did you get it during the sale he just had?

XooMG
03-09-2014, 12:11 PM
nice pickup did you get it during the sale he just had?
Hahahaha...sadly I didn't. Got the gyuto, the KU nakiri, and a JNS 300 a few hours before the sale...then had no money in my Paypal account during the sale, and grabbed a Kato petty the day after when I had money. Man I'm a chump...:cheffry:

CoqaVin
03-09-2014, 12:20 PM
how much does that go for USD?

zoze
03-09-2014, 03:02 PM
What do you think of them in terms of F&F, balance, usability.
I know that Butchs handles might seem a tad short until you start using them. That Ealy looks comfy, too.


Two very different interpretations of the "line knife" concept.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Delbert Ealy/IMG_5246_zpsd542d972.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Delbert Ealy/IMG_5246_zpsd542d972.jpg.html)

Ealy: 218 mm edge; 39 mm heel; 228 g; 371 mm OAL.

Harner: 201 mm edge; 39 mm heel; 152 g; 314 mm OAL.

brainsausage
03-09-2014, 03:07 PM
I found the handle on my Butch line knive to be excellent with a short choke on the blade. But if you choke further up, or pull back for a slice- not so much. I do have bigger hands, so YMMV...

easy13
03-09-2014, 06:59 PM
Another Del Line Knife - Blackwood & Black Ash - Wicked knife, F&F on point, Feel is nice and sturdy in hand, would not need to baby it when it gets hectic during service. Cant wait to put it through the ringer come the start of the week

http://i69.photobucket.com/albums/i64/KidAnkles/ealy-1.jpg (http://s69.photobucket.com/user/KidAnkles/media/ealy-1.jpg.html)

EdipisReks
03-09-2014, 07:04 PM
Whoa, Im really surprised how bad it sounds, I purchased my second shig 240 off maksim about 2 weeks before you grabbed yours. My first one was terrible (2nd hand BST) - previous owner had - from what it looked like, altered the profile and had taken a fair bit off the tip. After inspecting my new shig i couldn't find a single fault. The grind is so fluent and there are no holes in the edge and no grind marks on the faces, the finish was impeccable... I would hate to have to refinish a shig that i just bought new let alone grind adjustment etc.

Well, it's ending up going back, as I did some work to it, and thought I had it worked out, and as soon as I put it to stones, the hole opened up exactly in the same place as before. I just think I got a lemon, and it's not the kind of thing that was really noticeable until one put the edge to stones. Perhaps when Maxim gets more, if I have money right that moment, I'll try again. Most of the knife was really, really nice. Flawed things get through, regardless of who makes them. Just a part of life.

Big props and appreciation to Maxim for taking it back, no questions asked, and with a smile!

panda
03-09-2014, 07:27 PM
wow he took it back even after you took it to stones? that's awesome. have you tried cutting with it?

mpukas
03-09-2014, 07:41 PM
Sorry to hear that ER. Props to Maximo for excellent customer service!

EdipisReks
03-09-2014, 07:43 PM
wow he took it back even after you took it to stones? that's awesome. have you tried cutting with it?

He took it back after I raised the heel, thinned it, refinished it and sharpened it, because the knife had a flaw that was completely independent of any of that, which was a functional problem, and it persisted. He stands behind his products. I didn't use it to cut food.

NO ChoP!
03-09-2014, 08:14 PM
+1 to unsurpassed customer service from Maksim. Good dude!

brainsausage
03-09-2014, 09:49 PM
+1 to unsurpassed customer service from Maksim. Good dude!

Damn straight. That kind of service is hard to come by nowadays. I've never been leery of ordering from Maksim, and this just makes me want to order more from him. Good game Maksim, good game indeed.

turbochef422
03-09-2014, 11:39 PM
I bought it today so it will be on its way soon. Can't wait
270 Itinomonn kasumi gyuto

22672

jimbob
03-10-2014, 04:20 AM
Nice turbo, was about to get that myself until another 270 option presented itself..... Should be here soon.. Hope to hear your thoughts!

icanhaschzbrgr
03-10-2014, 10:35 AM
http://farm8.staticflickr.com/7416/13059976315_2f5a8519e9_c.jpg

Watanabe 150mm petty (or should I call it mini gyuto?)

erikz
03-10-2014, 03:40 PM
Sure looks like a Gyuto burger. Not a suji-like profile at all. Love the korouchi finish on this one and the handle is elegant and simple but stunning.

Dave Kinogie
03-10-2014, 03:59 PM
Yeah that handle is super nice, did you make that yourself?

icanhaschzbrgr
03-10-2014, 04:04 PM
Yeah that handle is super nice, did you make that yourself?
Yep. I made it for another knife, but when Watanabe blade arrived I was in a hurry to try it, so just tried a few old handles and that one fit. I like how it looks but probably would make another one, because I have too much wood laying around.

Dave Kinogie
03-10-2014, 04:39 PM
Yep. I made it for another knife, but when Watanabe blade arrived I was in a hurry to try it, so just tried a few old handles and that one fit. I like how it looks but probably would make another one, because I have too much wood laying around.

Nice man, its simple, but it's a really sexy handle.

erikz
03-10-2014, 05:25 PM
Nice man, its simple, but it's a really sexy handle.
+1 do concur.

gavination
03-10-2014, 06:03 PM
Yep. I made it for another knife, but when Watanabe blade arrived I was in a hurry to try it, so just tried a few old handles and that one fit. I like how it looks but probably would make another one, because I have too much wood laying around.

Looks great. It's sycamore ya?

schanop
03-10-2014, 11:31 PM
https://lh5.googleusercontent.com/-Z5r3V-N_YYo/Ux57Th-dxII/AAAAAAAAEkU/4WjlxV03TPs/s1200/20140311_135601.jpg
https://lh5.googleusercontent.com/-KvF4j3s9eVA/Ux57MU9updI/AAAAAAAAEkI/4MQfECaphwk/s1200/20140311_135530.jpg
https://lh6.googleusercontent.com/-FHe-l59amsA/Ux59HFpKNFI/AAAAAAAAEkk/1RbaRdZe8I4/s1200/20140311_140340.jpg

240mm white #1, stainless cladded, gyuto. This little boxer weights in at 220g with 230mm cutting edge length, 49mm tall at the heel, almost 4mm spine width at the heel. It has a nice taper down to about less than 2mm at the point where shinogi line meets the spine towards the tip. Bevel is wide, and shinogi line is rather crisp.

Kuro Kuma from Chef's armoury, and at 270 bucks, it carries a lot of bang.

marc4pt0
03-10-2014, 11:36 PM
Nice!

mpukas
03-10-2014, 11:40 PM
Nice looking knife schanop. I wish he shipped world wide - I had eyed a couple of nice looking knives on his site some time ago, and no one else had them. Now his site won't even load on my computer... lucky you, Mate! ;)

schanop
03-11-2014, 12:24 AM
Thanks, M&M. If you wish mpukas, you could ask some of the local Ozzie member to buy and ship one for you. But postage cost isn't too bad for one knife to the US.

panda
03-11-2014, 12:40 AM
schanop, that looks badass! too bad cherfsarmoury site doesn't work..

Don Nguyen
03-11-2014, 12:43 AM
That looks really nice. The choil and grind look great.

schanop
03-11-2014, 03:17 AM
For friends outside AU and NZ, try www.australia-proxy.com or other free proxy service hosted in this part of the world and browse www.chefsarmoury.com from there.

I have checked that browsing through 1proxe.de -> australia-proxy.com -> chefsarmoury.com works ok.

jing
03-11-2014, 12:46 PM
good knife

stereo.pete
03-11-2014, 12:57 PM
I received this new chef knife in the mail last week, thanks for looking.

Specifications:
Blade Material: CPM-3V
Blade Length: 10"
Blade cutting Length: 9.5"
Blade Height: 2.13"
Blade Thickness: 3/16' (.188")
Overall Length: 15.5"
Saya: Coyote Brown Micarta

http://imagizer.imageshack.us/v2/xq90/543/12kd.jpg
http://imagizer.imageshack.us/v2/xq90/802/nyqp.jpg
http://imagizer.imageshack.us/v2/xq90/547/b2d3.jpg
http://imagizer.imageshack.us/v2/xq90/585/hyce.jpg

CoqaVin
03-11-2014, 12:59 PM
who makes that thing it looks cool

EdipisReks
03-11-2014, 01:06 PM
that's a chef knife?

stereo.pete
03-11-2014, 01:17 PM
My first foray into the world of hand forged damascus knives. I chose the legendary David Lisch who is one of the greats in the world of damascus. He's been doing a lot of research into the art of kitchen knife design and has been studying the likes of the greats we know so well. I commissioned this piece back last fall and the original design was not what I was looking for so I sent Mr. Lisch a stencil of the exact profile I wanted (Shigefusa, my favorite). David delivered his second attempt perfectly and the best part about it is that she functions just as well as she looks. David used a compound grind (convex/flat) to deliver a knife that falls though food with very little stiction if any at all. The knife itself is extremely light and features David's integral bolster and classic "bowie" design knife handle. The handle feels very natural/comfortable in a pinch grip.

Specifications:
Cutting Length: Just a hair over 250mm
Damascus: Mix of 1080, 1075 and 15n20
Handle: Koa with a stainless steel domed pin
Thanks for looking.

http://imagizer.imageshack.us/v2/xq90/21/62gd.jpg
http://imagizer.imageshack.us/v2/xq90/37/56p9.jpg
http://imagizer.imageshack.us/v2/xq90/843/x60p.jpg
http://imagizer.imageshack.us/v2/xq90/197/ufbp.jpg
http://imagizer.imageshack.us/v2/xq90/843/6sik.jpg
http://imagizer.imageshack.us/v2/xq90/843/6sik.jpg

Mr.Magnus
03-11-2014, 01:20 PM
What a awsome looking blade Pete!

icanhaschzbrgr
03-11-2014, 01:24 PM
Hey Pete nice petty you got there! How is the profile? Too much belly isn't it?

… and beautiful Lisch of course. Gorgeous knife.

stereo.pete
03-11-2014, 01:51 PM
Hey Pete nice petty you got there! How is the profile? Too much belly isn't it?

… and beautiful Lisch of course. Gorgeous knife.

LOL, yeah that petty definitely has way too much belly. :D

stereo.pete
03-11-2014, 02:24 PM
who makes that thing it looks cool

Survive Knives, model is GSO10

schanop
03-11-2014, 03:18 PM
That's a nice looking pattern and quite awesome integral bolster, Pete.

gunnerjohn
03-11-2014, 03:33 PM
My first foray into the world of hand forged damascus knives. I chose the legendary David Lisch who is one of the greats in the world of damascus. He's been doing a lot of research into the art of kitchen knife design and has been studying the likes of the greats we know so well. I commissioned this piece back last fall and the original design was not what I was looking for so I sent Mr. Lisch a stencil of the exact profile I wanted (Shigefusa, my favorite). David delivered his second attempt perfectly and the best part about it is that she functions just as well as she looks. David used a compound grind (convex/flat) to deliver a knife that falls though food with very little stiction if any at all. The knife itself is extremely light and features David's integral bolster and classic "bowie" design knife handle. The handle feels very natural/comfortable in a pinch grip.

Specifications:
Cutting Length: Just a hair over 250mm
Damascus: Mix of 1080, 1075 and 15n20
Handle: Koa with a stainless steel domed pin
Thanks for looking.


Peter, awesome knife. David is a good friend of mine and I have a few of his pieces. He is such a creative maker and is constantly working harder to make each piece better than the last. I can't wait to see his newest work in a month when he visits.

wellminded1
03-11-2014, 08:41 PM
22691 this beauty was waiting for me when I came home tonight . First thought is it is a beast...

EdipisReks
03-11-2014, 09:18 PM
now that Lisch looks darn nice. :)

jai
03-11-2014, 09:27 PM
2269222693
new mario 270mm im sure you have all seen this bad boy before but I just gave it a quick mirror polish and sharpen. I tested it on some potatos and it cuts nicely.

jai
03-12-2014, 04:45 AM
2269222693
new mario 270mm im sure you have all seen this bad boy before but I just gave it a quick mirror polish and sharpen. I tested it on some potatos and it cuts nicely.

22774

22775

Chuckles
03-12-2014, 07:28 AM
I wanna see it!

jai
03-12-2014, 08:49 AM
I dont know why its not working

stereo.pete
03-12-2014, 11:29 AM
22691 this beauty was waiting for me when I came home tonight . First thought is it is a beast... I love the look of that Carter!

gavination
03-12-2014, 12:04 PM
I dont know why its not working

Are you trying to upload directly to the boards? Because you can't. :lol: You'll have to use Dropbox or some other site to upload then link it to here. I use Dropbox a lot anyway, so found this to be very helpful:

http://www.kitchenknifeforums.com/showthread.php/8346-Having-Insert-Image-Problems/page2

XooMG
03-12-2014, 01:02 PM
Just got this. Not sure how I feel about it yet, but it makes a cool photo I guess.
http://i.imgur.com/rgWNfu5.jpg

Matus
03-12-2014, 03:22 PM
The photo is cool indeed :)

mkriggen
03-12-2014, 03:37 PM
What is it?

Be well,
Mikey

MowgFace
03-12-2014, 03:40 PM
Looks like a 150-180 Kato Petty?

Beautiful! Great photos as always.
Mowgs

stereo.pete
03-12-2014, 07:42 PM
Great photo of the petty! Did you use a light box?

XooMG
03-12-2014, 09:41 PM
Great photo of the petty! Did you use a light box?
Nah, just onboard flash with some bounce. I underexposed the handle and used a dark background to give it a sort of mysterious look. It turned out pretty well, considering how cheaply and quickly done it was.

What is it?

Be well,
Mikey
It's the Kato 150mm workhorse petty. I wasn't blown away by the edge on it but I haven't yet taken it to the stones myself...my only attempted cuts with it were on a carrot and I was underwhelmed, but maybe it'll grow on me or I'll figure it out.

2eleven
03-13-2014, 05:30 PM
I know I just posted a fancy new toy from Michael Rader, so it does seem a little soon to be posting another. But... I went to Dave Lisch for a small paring knife and somehow ended up with a beautiful chef knife. I'm still trying to figure out how this all happened, but I think Dave, being a cunning salesman, showed me a picture of it.

http://i.imgur.com/k2BibjWl.jpg (http://i.imgur.com/k2BibjW.jpg)
http://i.imgur.com/UEqYM34l.jpg (http://i.imgur.com/UEqYM34.jpg)

7" blade length, 15N-20/1080 damascus, spalted mango handle.

Reede
03-13-2014, 09:32 PM
Love the damascus on this one. Very cool. How do you like the shape in use?

Dardeau
03-13-2014, 10:04 PM
I talked myself into this.
22816
228172281822819
I'm excited.

2eleven
03-13-2014, 11:48 PM
Love the damascus on this one. Very cool. How do you like the shape in use?

I just received it, so can't comment much on how the profile works in use yet (I've only used it once). When I first got my Kramer chef knives years ago, I found the profile took a little getting used to. Now they are my go-tos. I'll report back later after I've had some time with this one, but so far I'm pleased.

gunnerjohn
03-14-2014, 12:08 AM
I know I just posted a fancy new toy from Michael Rader, so it does seem a little soon to be posting another. But... I went to Dave Lisch for a small paring knife and somehow ended up with a beautiful chef knife. I'm still trying to figure out how this all happened, but I think Dave, being a cunning salesman, showed me a picture of it.

http://i.imgur.com/k2BibjWl.jpg (http://i.imgur.com/k2BibjW.jpg)
http://i.imgur.com/UEqYM34l.jpg (http://i.imgur.com/UEqYM34.jpg)

7" blade length, 15N-20/1080 damascus, spalted mango handle.

I think David is getting this knife making thingy figured out.

Hbeernink
03-14-2014, 08:18 PM
so this just arrived on my doorstep..... (better pics coming soon, but I need to go cut something)


http://i913.photobucket.com/albums/ac337/hansbeernink/ealy_2_zps1a6515ab.jpg (http://s913.photobucket.com/user/hansbeernink/media/ealy_2_zps1a6515ab.jpg.html)

EdipisReks
03-14-2014, 08:22 PM
Ok, that looks sweet.

EdipisReks
03-14-2014, 08:25 PM
I talked myself into this.
22816
228172281822819
I'm excited.

Looks great!

Dave Kinogie
03-14-2014, 08:38 PM
Been meaning to post this for a couple weeks, sorry for the turrible camera phone pic. :laugh:

http://i580.photobucket.com/albums/ss246/c_william17/IMG_20140309_165554.jpg

CB1968
03-15-2014, 02:52 AM
Two packages within a week

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_0738_zps980cb9a1.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_0738_zps980cb9a1.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_0739_zpsf3a81262.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_0739_zpsf3a81262.jpg.html)

daddy yo yo
03-15-2014, 03:10 AM
Holy...

jimbob
03-15-2014, 03:30 AM
Is that a new batch itk? Got one coming, hope the handle looks like that!

CB1968
03-15-2014, 03:44 AM
Jimbob it's a 270mm from the batch that Hoss did in August 2013

jimbob
03-15-2014, 05:57 AM
Yep that's the one! 270 carbon soon....

marc4pt0
03-15-2014, 07:31 AM
Funny, I know if another gentleman overseas who also has 2 Marios and a Carter headed his way. I had to double take to make sure I wasn't confused between him and you,Ceebs! Awesome scores, man! How are you liking that Carter thus far?

stereo.pete
03-15-2014, 08:13 AM
Wow, what a set of four knives, they are all beautiful.

CB1968
03-15-2014, 09:35 AM
Thanks Marc, i am really enjoying the Carter it is a cutting machine.

Mucho Bocho
03-15-2014, 10:19 AM
CB is that a MARKO heavy chef knife? Killer score. Looks like you e been doing your homework!

gavination
03-15-2014, 01:18 PM
so this just arrived on my doorstep..... (better pics coming soon, but I need to go cut something)


http://i913.photobucket.com/albums/ac337/hansbeernink/ealy_2_zps1a6515ab.jpg (http://s913.photobucket.com/user/hansbeernink/media/ealy_2_zps1a6515ab.jpg.html)

How did I know that was yours Hans? :lol: Looks great! I'm assuming you'll be bringing this tonight. Hint hint. I got one myself, but just plain AEBL. I wanna see that damascus in person!

brianh
03-15-2014, 02:52 PM
Watanabe 180mm nakiri. Really liking it and buying direct was an easy experience.

http://kurtsequipment.com/knives/watanabe1.jpg
http://kurtsequipment.com/knives/watanabe2.jpg
http://kurtsequipment.com/knives/watanabe3.jpg
http://kurtsequipment.com/knives/watanabe4.jpg

brianh
03-15-2014, 03:01 PM
http://www.kurtsequipment.com/knives/watanabe5.jpg

JKopec
03-15-2014, 03:11 PM
I received this new chef knife in the mail last week, thanks for looking.

Specifications:
Blade Material: CPM-3V
Blade Length: 10"
Blade cutting Length: 9.5"
Blade Height: 2.13"
Blade Thickness: 3/16' (.188")
Overall Length: 15.5"
Saya: Coyote Brown Micarta

http://imagizer.imageshack.us/v2/xq90/543/12kd.jpg
http://imagizer.imageshack.us/v2/xq90/802/nyqp.jpg
http://imagizer.imageshack.us/v2/xq90/547/b2d3.jpg
http://imagizer.imageshack.us/v2/xq90/585/hyce.jpg

I've got one of these as well. I like mine but unfortunately it will have to go back and get reground as it collided unintentionally with some gravel and has several large chips in the forward belly.

Hbeernink
03-15-2014, 03:17 PM
How did I know that was yours Hans? :lol: Looks great! I'm assuming you'll be bringing this tonight. Hint hint. I got one myself, but just plain AEBL. I wanna see that damascus in person!

yeah I'll bring it - for tonight I think I can only stop by to say hi and won't be able to stay. but see you then

EdipisReks
03-15-2014, 05:03 PM
http://www.kurtsequipment.com/knives/watanabe5.jpg

talk about thin behind the edge!

brianh
03-15-2014, 05:07 PM
It's really fun to use and going to be cutting up some veges tomorrow for corned beef sides.

CB1968
03-15-2014, 05:48 PM
Hi Mucho, both knives are Marko's S grind geometry, the western in in AEB-L and the D is in 52100, both knives are really impressive examples of Marko's work.

jamaster14
03-16-2014, 11:36 AM
Watanabe 180mm nakiri. Really liking it and buying direct was an easy experience.

http://kurtsequipment.com/knives/watanabe1.jpg
http://kurtsequipment.com/knives/watanabe2.jpg
http://kurtsequipment.com/knives/watanabe3.jpg
http://kurtsequipment.com/knives/watanabe4.jpg

great knife... how are you liking it? had mine 2 weeks now and love the performance

mpukas
03-17-2014, 04:19 PM
Ummm... so yeah... I picked this up f/ Maximo. :lol2: Got it a little less than a week ago.

Yoshiyaki Fujiwara "Kato" Workhorse, Kikuryu 240mm western gyuto w/ white ebony :D

My first impressions mimic Max's description on his site to a tee. First impressions out of the box are very unremarkable - F&F is OK, not great. Profile looks good, but the edge is not dead flat anywhere - there's a continuous curve from heel to tip, but the radius is continuously variable - bigger at the heel and tighter at the tip. Handle is a bit smaller than I prefer. Edge sharpness OOTB was nothing to get excited about. Edge and are not very thin.

I said this to Max when I got it, and he responded with basically (I'm paraphrasing) "yeah, so, that's all accurate. Go cut something with it..."

So I did. I stropped it first on my usual 2mc boron, 1mc chro ox, + bare leather. Didn't really get that much sharper, which tells me the edge steel is very hard. Will cut paper, but barley shave arm hair.

This thing is a CUTTING MONSTER!!! Honestly I haven't been cooking much lately, and haven't it put it through a lot of work yet, but it's truly amazing how well it cuts. Like nothing else I have or have used. It's got the most wicked convex grind, which is not at all apparent in the choil shots. No wedging so far, and very little sticktion. Cladding is fairly reactive, but not as bad as my Shigefusa. A nice thing about not having the edge dead flat is there's none of that double clunk when push cutting, as I sometimes get with my Shig. And no accordioning either.

Now I get what all the fuss is about. Thanks again Max!!!

brainsausage
03-17-2014, 05:56 PM
It's called the workhorse for a reason:D

Looks very elegant with the white ebony, almost looks like bone.

EdipisReks
03-17-2014, 05:58 PM
I love that handle!

knyfeknerd
03-17-2014, 06:40 PM
I love that handle!
:plus1:

Namaxy
03-17-2014, 07:00 PM
That's nice. The Kato is such a brute I didn't think I'd like an alternate handle - but that works great with the huge tang. I'm curious....has anyone re-handled a wa handled workhorse?

mpukas
03-17-2014, 07:36 PM
I really like the shape of the handle, I only wish it was 10mm longer. And fatter. I may be looking to get it re-scaled to have it chunkier. And give it a spa treatment to refine the choil and spine edges. Ahem, Dave.

I don't really consider it a brute - this strikes a good balance of sturdiness and finesse. even though it's far from the thinnest BTE knife I have it'll slice just as thinly as my Shig, Yusuke special, or 270 Yoshikane (which is ridiculously thin BTE).

Here's a good analogy (and a fun watch!!!) Kato is bare bones and sheer performance; Shigefusa is refined, elegant, beautifully finished, cuts like a dream - when it's sharp, but doesn't stay sharp at all.

Kato 240 western gyuto

https://www.youtube.com/watch?v=nVJNpwTYhR0

Shigefusa 240 wa-gyuto

https://www.youtube.com/watch?v=D_cHky99TNc

Vladimir
03-17-2014, 07:57 PM
Ummm... so yeah... I picked this up f/ Maximo. :lol2: Got it a little less than a week ago.

Yoshiyaki Fujiwara "Kato" Workhorse, Kikuryu 240mm western gyuto w/ white ebony :D


Hey,
I got exactly the same knife from Maxim , I had to sell Kato Wa ( chestnut)to get this . I share your every word , Yes it's not a perfect fit and finish , but it's a great cutter

EdipisReks
03-17-2014, 07:59 PM
I bought an un-modifified Mizuno 270mm gyuto, at a wonderful price. I had missed mine. I'll post pics once I have it cleaned up.

labor of love
03-17-2014, 08:04 PM
Watanabe 180mm nakiri. Really liking it and buying direct was an easy experience.

http://kurtsequipment.com/knives/watanabe1.jpg
http://kurtsequipment.com/knives/watanabe2.jpg
http://kurtsequipment.com/knives/watanabe3.jpg
http://kurtsequipment.com/knives/watanabe4.jpg
Looking good, watanabe makes amazing knives!

mpukas
03-17-2014, 08:38 PM
I bought an un-modifified Mizuno 270mm gyuto, at a wonderful price. I had missed mine. I'll post pics once I have it cleaned up.
want to see it

brainsausage
03-17-2014, 09:46 PM
want to see it

I'll second that.

brainsausage
03-17-2014, 09:48 PM
I really like the shape of the handle, I only wish it was 10mm longer. And fatter. I may be looking to get it re-scaled to have it chunkier. And give it a spa treatment to refine the choil and spine edges. Ahem, Dave.

I don't really consider it a brute - this strikes a good balance of sturdiness and finesse. even though it's far from the thinnest BTE knife I have it'll slice just as thinly as my Shig, Yusuke special, or 270 Yoshikane (which is ridiculously thin BTE).

Here's a good analogy (and a fun watch!!!) Kato is bare bones and sheer performance; Shigefusa is refined, elegant, beautifully finished, cuts like a dream - when it's sharp, but doesn't stay sharp at all.

Kato 240 western gyuto

https://www.youtube.com/watch?v=nVJNpwTYhR0

Shigefusa 240 wa-gyuto

https://www.youtube.com/watch?v=D_cHky99TNc

Perfect analogies. I often use top gear reviews when I'm forming these type of comparisons in my head as well.

Anton
03-17-2014, 11:52 PM
250 Damascus
250 heavy chefs
220 western

Marko's triple play teaser picture. Needless to say fit and finish are over the top. All currently being rotated with the Damascus gone under 4 heavy hours of kitchen prep; performing beautifully; quite easy on the eye as well - just a beautiful knife, one you want to display next to your family pictures but know it likes to be used and "abused".

The western is a mean and nimble supper cutter at 220, it's somewhat changing my perception of what I thought was a good size and handle for me...

More details and pictures to come once I have more time with these.

Marko, great work! Anticipation was more than worth while.

jimbob
03-18-2014, 12:02 AM
Ooo is that dt chevron? Very nice triumvirate!

DevinT
03-18-2014, 12:08 AM
Ooo is that dt chevron? Very nice triumvirate!

The damascus was made by my son John.

Hoss

Chefu
03-18-2014, 12:28 AM
Take another pic of the Damascus full blade- all are beautiful.

rami_m
03-18-2014, 12:29 AM
I bought an un-modifified Mizuno 270mm gyuto, at a wonderful price. I had missed mine. I'll post pics once I have it cleaned up.

Where? I am looking for a 240 mm

Anton
03-18-2014, 01:14 AM
Indeed - And may I add, it looks and performs amazing sir


The damascus was made by my son John.

Hoss

Von blewitt
03-18-2014, 01:46 AM
You Made this though didnt you Hoss?
http://i1323.photobucket.com/albums/u595/huwjones1983/C9590AC7-311B-487D-B32C-C8EDDC969955_zpsbmw1nnfz.jpg (http://s1323.photobucket.com/user/huwjones1983/media/C9590AC7-311B-487D-B32C-C8EDDC969955_zpsbmw1nnfz.jpg.html)

With his big brother
http://i1323.photobucket.com/albums/u595/huwjones1983/8495500A-4CDA-4936-AFC7-5803BBCE1709_zps4iqubnwa.jpg (http://s1323.photobucket.com/user/huwjones1983/media/8495500A-4CDA-4936-AFC7-5803BBCE1709_zps4iqubnwa.jpg.html)

Chefu
03-18-2014, 03:03 AM
Both of those are stunning knives. I love the Damascus pattern on the smaller one. What size are they?

Von blewitt
03-18-2014, 03:12 AM
Both of those are stunning knives. I love the Damascus pattern on the smaller one. What size are they?

Top knife is a 250mm stainless clad mystery semi stainless core
Bottom is a 210mm carbon herringbone damascus clad 52100 core

schanop
03-18-2014, 03:39 AM
Have to thank bow Huw and Jesse, as well as Stefan the original owner, for this. Now this baby is staying in Australia.

https://lh5.googleusercontent.com/-cFiLBvQL37c/UyfJa48ifKI/AAAAAAAAE6Y/cOTckC6bg8U/s1200/20140318_151912.jpg
https://lh6.googleusercontent.com/-smcFo01xTHE/UyfI9LWjQKI/AAAAAAAAE50/zowCDIiMwas/s1200/20140318_151742.jpg

daddy yo yo
03-18-2014, 03:44 AM
@Anton: wow, those 3 Markos are breathtaking!

@schanop: nice, love the handle!

mpukas
03-18-2014, 01:13 PM
Anton, Huw & DYY - your knives are all drool worthy lol

Huw - what maker & how long is that suji?

EdipisReks
03-18-2014, 01:16 PM
Where? I am looking for a 240 mm

It was slightly used, on another knife forum.

Dave Kinogie
03-18-2014, 05:51 PM
That 210 is just plain sexy.

Von blewitt
03-18-2014, 05:59 PM
Anton, Huw & DYY - your knives are all drool worthy lol

Huw - what maker & how long is that suji?

I'm a former owner of that suji, Chanop is now the proud owner, and i can't wait to see him bring out those clouds with his natural stone polishing skills! It's a 270mm Yoshihide ( shigefusa's younger son) from memory it ran a little long

jamaster14
03-18-2014, 06:21 PM
My first Shige! A 210 Gyuto by way of Pensacola Tiger!

http://i57.tinypic.com/18koe8.jpg

http://i58.tinypic.com/2hfp737.jpg

EdipisReks
03-18-2014, 06:41 PM
So, here is the 270 Mizuno I bought. This was sold me me as used, but never sharpened. I believe it: the knife was was dull as a baseball, and had lost a bit of its tip (and looks like it was cleaned with a Brillo pad a few times), but didn't look like it had ever been put to a stone. The first pic is the picture the seller gave, and the second is what it looks like after a little TLC. I'm not going to bother posting a choil, as I'm sure I'll be thinning the knife a bit.

http://i.imgur.com/BjLttc2.jpg (http://imgur.com/BjLttc2)

http://i.imgur.com/JhiJavf.jpg (http://imgur.com/JhiJavf)

schanop
03-18-2014, 06:45 PM
Looks like a fun project, Jacob.

EdipisReks
03-18-2014, 06:49 PM
Maybe, we'll see what happens when I try to take some meat out of the middle. I might send it to Jon to have some big bevels put on it, like what the new ones look like:

http://i.imgur.com/MyXJvcq.jpg

JBroida
03-18-2014, 06:50 PM
you realize that many of them are just polished to look like they have wide bevels, right?

turbochef422
03-18-2014, 07:08 PM
I thought about buying that same knife for a loooong time

EdipisReks
03-18-2014, 07:49 PM
you realize that many of them are just polished to look like they have wide bevels, right?

I know, I had one that had that fake shinogi, which is why I said "like what the new ones look like," and not "like what the new ones are." :)

mpukas
03-18-2014, 08:46 PM
Nice score ER.

So - do the Mizuno's have a wide double bevel, or fake? Just curious.

Mizuno's do get a lot of props when they are brought up, but it seems to me that not many people own/use/talk about them regularly.

mpukas
03-18-2014, 08:47 PM
J14 - congrats on that Shig - such a beautiful little blade.

EdipisReks
03-18-2014, 09:32 PM
Nice score ER.

So - do the Mizuno's have a wide double bevel, or fake? Just curious.

Mizuno's do get a lot of props when they are brought up, but it seems to me that not many people own/use/talk about them regularly.

The new ones seem to have a fake shinogi on both sides. The one I owned a few years ago did. This knife looks older, and doesn't. I think Mizuno just isn't sexy anymore: lots of new stuff has been coming out over the last few years.

XooMG
03-18-2014, 11:56 PM
There aren't many of us who are really laser fans, but I'm very pleased with this Yusuke 210mm "extra-thin":
http://i.imgur.com/63T9uCm.jpg

It and my Takamura are my thinnest knives, measuring 1.6mm at the spine:
http://i.imgur.com/lIJSZPt.jpg
http://i.imgur.com/SSST0Cq.jpg

Hard to believe it and my Itinomonn are both 210mm:
http://i.imgur.com/7HGHFnP.jpg

panda
03-19-2014, 01:16 AM
if the miz were taller i would definitely own one. they look like narrow watanabe's almost.

rami_m
03-19-2014, 01:47 AM
So, here is the 270 Mizuno I bought. This was sold me me as used, but never sharpened. I believe it: the knife was was dull as a baseball, and had lost a bit of its tip (and looks like it was cleaned with a Brillo pad a few times), but didn't look like it had ever been put to a stone. The first pic is the picture the seller gave, and the second is what it looks like after a little TLC. I'm not going to bother posting a choil, as I'm sure I'll be thinning the knife a bit.

http://i.imgur.com/BjLttc2.jpg (http://imgur.com/BjLttc2)

http://i.imgur.com/JhiJavf.jpg (http://imgur.com/JhiJavf)

Wish I had your skills :)

Chuckles
03-19-2014, 02:06 AM
The ferrule on that Mizuno is awesome.

Could you please post a choil shot after you thin it? I am curious to see how far you go.

dmccurtis
03-19-2014, 02:50 AM
So, here is the 270 Mizuno I bought. This was sold me me as used, but never sharpened. I believe it: the knife was was dull as a baseball, and had lost a bit of its tip (and looks like it was cleaned with a Brillo pad a few times), but didn't look like it had ever been put to a stone. The first pic is the picture the seller gave, and the second is what it looks like after a little TLC. I'm not going to bother posting a choil, as I'm sure I'll be thinning the knife a bit.

http://i.imgur.com/BjLttc2.jpg (http://imgur.com/BjLttc2)

http://i.imgur.com/JhiJavf.jpg (http://imgur.com/JhiJavf)

Nice job. I've got a 270 Mizuno in the same condition (in fact I almost bought that very one). I've still yet to work on it, but I look forward to getting it into shape. The Mizuno was the one knife that I always coveted but never pulled the trigger on, until recently. I'll be curious to see how much you thin yours.

jimbob
03-19-2014, 04:51 AM
Couple of fine examples of american craftmanship. Mike Davis 125mm mini-gyuto. Kudos to mike and those who could not find a spot for it because it has a found a happy, well used home in my arsenal between 180 petty and parer. Its been called a bad ass, and it is, small man syndrome maybe....
DT ITK 270mm gyuto in 51200. Just arrived today!:wink: 22923
22924

Chefu
03-19-2014, 05:03 AM
So, here is the 270 Mizuno I bought. This was sold me me as used, but never sharpened. I believe it: the knife was was dull as a baseball, and had lost a bit of its tip (and looks like it was cleaned with a Brillo pad a few times), but didn't look like it had ever been put to a stone. The first pic is the picture the seller gave, and the second is what it looks like after a little TLC. I'm not going to bother posting a choil, as I'm sure I'll be thinning the knife a bit.

http://i.imgur.com/BjLttc2.jpg (http://imgur.com/BjLttc2)

http://i.imgur.com/JhiJavf.jpg (http://imgur.com/JhiJavf)

Nice renovation. I'm sure it will be even nicer after thinning. Let us know how it cuts after thinning.

XooMG
03-19-2014, 05:54 AM
Couple of fine examples of american craftmanship. Mike Davis 125mm mini-gyuto. Kudos to mike and those who could not find a spot for it because it has a found a happy, well used home in my arsenal between 180 petty and parer. Its been called a bad ass, and it is, small man syndrome maybe....
DT ITK 270mm gyuto in 51200. Just arrived today!:wink: 22923
22924
The Davis is a cool knife...little knives can be pretty awesome, IMO.

Also dig the DT. I'm hoping Devin will [re]finish my early model ITK before summer, but haven't gotten an ETA on it yet.

EdipisReks
03-19-2014, 09:48 AM
I'll definitely post pics of it thinned, whether I do it or Jon does it (I have a pretty radical transformation in mind if I send it to Jon).

Lefty
03-19-2014, 10:05 AM
My two newest acquisitions are in the middle, and on the left: Rader Secret Stainless, Billipp 52100 KU. Both
Are phenomenal knives. You all know about Rader, but if you don't know who Andy Billipp is, you should find out. If you haven't tried one of his knives, you should get one.

http://i1209.photobucket.com/albums/cc399/Lefty-T/4A4F5286-4CA7-44C3-A511-F074058680E7-7457-0000082F5558C37B_zpsbff1f3eb.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/02AE5E4D-D750-4631-BA60-E1FDF4CE7380-7457-0000082F68DEA5E0_zpsca77979d.jpg

jamaster14
03-19-2014, 10:54 AM
J14 - congrats on that Shig - such a beautiful little blade.

Thanks! put it to use last night... its quickly become my go to knife. the 210 length seems perfect, and im usually more of a 240 guy.

ramenlegend
03-19-2014, 11:42 AM
My two newest acquisitions are in the middle, and on the left: Rader Secret Stainless, Billipp 52100 KU. Both
Are phenomenal knives. You all know about Rader, but if you don't know who Andy Billipp is, you should find out. If you haven't tried one of his knives, you should get one.

http://i1209.photobucket.com/albums/cc399/Lefty-T/4A4F5286-4CA7-44C3-A511-F074058680E7-7457-0000082F5558C37B_zpsbff1f3eb.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/02AE5E4D-D750-4631-BA60-E1FDF4CE7380-7457-0000082F68DEA5E0_zpsca77979d.jpg

I thought you were cutting down to one knife lefty......:D They look amazing!

Von blewitt
03-20-2014, 09:55 PM
Marko heavy chefs knife Mizuno Honyaki geometry

http://i1323.photobucket.com/albums/u595/huwjones1983/34AE391B-8C96-4130-8F6D-9F7B50C626FC_zpszftdm1b3.jpg (http://s1323.photobucket.com/user/huwjones1983/media/34AE391B-8C96-4130-8F6D-9F7B50C626FC_zpszftdm1b3.jpg.html)

Dardeau
03-20-2014, 09:59 PM
I've been waiting to see that one.

JDA_NC
03-20-2014, 10:53 PM
Marko heavy chefs knife Mizuno Honyaki geometry

http://i1323.photobucket.com/albums/u595/huwjones1983/34AE391B-8C96-4130-8F6D-9F7B50C626FC_zpszftdm1b3.jpg (http://s1323.photobucket.com/user/huwjones1983/media/34AE391B-8C96-4130-8F6D-9F7B50C626FC_zpszftdm1b3.jpg.html)

Woooooo boy... There are tons and tons of beautiful knives from the high-end makers posted here (like the Rader & Billipp on this page) that I drool over, but Marko consistently has the cleanest, most efficient looking knives that I always lust over. They always seem to balance that fine line between show-room quality and understated workhorse beauty that you wouldn't mind running through the wringer during a shift.

Hell of a nice looking knife.

cookinstuff
03-20-2014, 11:46 PM
hehe huw I had a feeling that was going to go to you.

Vladimir
03-21-2014, 04:10 PM
I recently got a knife Harner powder steel , it's amazing cutter, there are problems with sticking , but overall it's a very long retention acuity . The handle is "another story" in General, beautiful knife and wonderful balance. After this knife I think:" why Shigefusa does knives powder steel))??" It would be a winner!
http://imglink.ru/pictures/22-03-14/83a6edb3fdb228977c5bef652a41e697.jpg (http://imglink.ru)
http://imglink.ru/pictures/22-03-14/d153a941c489b93d997c5e315ed812d7.jpg (http://imglink.ru)
http://imglink.ru/pictures/22-03-14/f20d8547e990ad52c89670262a5d2e59.jpg (http://imglink.ru)

Pensacola Tiger
03-21-2014, 04:51 PM
I recently got a knife Harner powder steel , it's amazing cutter, there are problems with sticking , but overall it's a very long retention acuity . The handle is "another story" in General, beautiful knife and wonderful balance. After this knife I think:" why Shigefusa does knives powder steel))??" It would be a winner!


Beautiful knife, Vladimir!

Von blewitt
03-21-2014, 06:33 PM
When it rains it pours!
Just got word that this will be on its way to me shortly
http://i1323.photobucket.com/albums/u595/huwjones1983/8E47D05D-65C9-4F9F-A88A-F096611952A3_zpsw32jolvf.jpg (http://s1323.photobucket.com/user/huwjones1983/media/8E47D05D-65C9-4F9F-A88A-F096611952A3_zpsw32jolvf.jpg.html)

insomniac
03-21-2014, 08:10 PM
not sure if anyone has ever looked at Watanabe's carvings.. but here are two:

https://lh3.googleusercontent.com/jISTmMWso_MyU0SE5awkjXCl8EWMmOP4CCF7eti3Vw=w941-h627-no

https://lh4.googleusercontent.com/PVGgN8PopRWjWSLzaQ2rxVB7x_YKmefgzrEwahCkDA=w478-h717-no

https://lh6.googleusercontent.com/BEWs-q_enzB_mA5-ZBQWmL0gkaBqehA8MLfGUjrvcQ=w941-h627-no

Reede
03-21-2014, 09:00 PM
When it rains it pours!
Just got word that this will be on its way to me shortly
http://i1323.photobucket.com/albums/u595/huwjones1983/8E47D05D-65C9-4F9F-A88A-F096611952A3_zpsw32jolvf.jpg (http://s1323.photobucket.com/user/huwjones1983/media/8E47D05D-65C9-4F9F-A88A-F096611952A3_zpsw32jolvf.jpg.html)


Don't think I've ever see a western wa handle before. I'll be interested to see how you like it once you put it to use.

loves2cook
03-21-2014, 09:15 PM
I've picked up these the last Month;

Tojiro DP Gyuto 8.2
Tojiro DP Paring knife
Wusthof Classic 3.5 paring knife
Mac 4in santoku
Shun Premier 2 Piece set icludes- 7in Santoku, 4in paring knife
Victorinox 8 inch Chef knife
Victorinox 6 inch chef knife
combo 1000/6000 King stone
on order- strop 4 sided

I'm also going to get a Nakiri but not sure which one to get. Looking to spend $50-$100 on the knife.

marc4pt0
03-22-2014, 08:21 AM
^^ You've been busy!

rdm_magic
03-24-2014, 10:27 AM
http://i.imgur.com/HWReNwf.jpg

skiajl6297
03-24-2014, 10:31 AM
Good lord man.

erikz
03-24-2014, 11:54 AM
http://i.imgur.com/HWReNwf.jpg
Are you trying to kill me with jealousy?

Anton
03-24-2014, 12:05 PM
http://i.imgur.com/HWReNwf.jpg

'You are going to need a bigger 'cutting board" ...

zoze
03-24-2014, 02:29 PM
Nice. Is that Marko Gyuto a practice knife?

EdipisReks
03-24-2014, 05:37 PM
http://i.imgur.com/HWReNwf.jpg

I bet that was a fun box to open!

Namaxy
03-24-2014, 05:46 PM
Nice knives Tom! :wink:

stereo.pete
03-24-2014, 07:58 PM
Very nice, thanks for sharing!