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Karnstein
06-17-2015, 07:59 AM
180 Itinomonn Kasumi Nakiri...arrived a few hours ago, haven't had the time so far to cut anything beyond a small piece of cucumber with it...but even right out of a box it looks like a real bargain and a nice cutter to me.

https://lh3.googleusercontent.com/-4-ik-bU34i0/VYFMkKHI_gI/AAAAAAAADAU/J3LIB4kn7xc/s1440/20150617_113242.jpg

https://lh3.googleusercontent.com/-w6cjrh3zK5s/VYFMwHeL7DI/AAAAAAAADAU/4NTg7PEVTqU/s720/20150617_114812.jpg

And compared to my biggest&tallest knife so far, a 270 W#2 Konsosuke Wa-Kiritsuke:

https://lh3.googleusercontent.com/-_cL-esh52FI/VYFSXRk9KCI/AAAAAAAADAU/gHC5vQB4v1w/s1280/20150617_124013.jpg

https://lh3.googleusercontent.com/-l7apd_mHjg4/VYFSXiyQbZI/AAAAAAAADAU/0aneCIduAtU/s1024/20150617_124114.jpg

AC-Bus
06-17-2015, 08:52 AM
Lookin good AC-Bus, that may also be one of the coolest cutting boards ever

Thanks Tjangula,
Yeah the board was bday gift from the wife. It's from a board maker in Indianapolis that sells on etsy. He's also got a space invaders and a pacman among others.
Loved me some Zelda back in the day.

riba
06-19-2015, 03:27 AM
My latest acquisition, a traditional sardinian pocket knife (from Pattada), I intent to use it as paring knife for holidays:

https://c1.staticflickr.com/1/353/18728704109_62a698e9e0_c.jpg

MadDurrr
06-19-2015, 04:01 AM
180 Itinomonn Kasumi Nakiri...arrived a few hours ago, haven't had the time so far to cut anything beyond a small piece of cucumber with it...but even right out of a box it looks like a real bargain and a nice cutter to me.

https://lh3.googleusercontent.com/-4-ik-bU34i0/VYFMkKHI_gI/AAAAAAAADAU/J3LIB4kn7xc/s1440/20150617_113242.jpg

https://lh3.googleusercontent.com/-w6cjrh3zK5s/VYFMwHeL7DI/AAAAAAAADAU/4NTg7PEVTqU/s720/20150617_114812.jpg

And compared to my biggest&tallest knife so far, a 270 W#2 Konsosuke Wa-Kiritsuke:

https://lh3.googleusercontent.com/-_cL-esh52FI/VYFSXRk9KCI/AAAAAAAADAU/gHC5vQB4v1w/s1280/20150617_124013.jpg

https://lh3.googleusercontent.com/-l7apd_mHjg4/VYFSXiyQbZI/AAAAAAAADAU/0aneCIduAtU/s1024/20150617_124114.jpg

Beautiful knife Karnstein. Spectacular photos as well. I have to ask, what camera/lens did you use to snap these... I'm itching to upgrade.

chiffonodd
06-19-2015, 03:25 PM
Was lucky enough to snatch up a new Kochi stainless clad 240 :bliss:

Time for the unveiling!!

http://i59.tinypic.com/s0zotz.jpg

http://i59.tinypic.com/2a0c65i.jpg

That white streak you see on the edge is my stupid camera phone reflecting off of the mirror polish of the exposed core :)

http://i57.tinypic.com/eg9r4.jpg

http://i62.tinypic.com/2l8ygwj.jpg

Looking forward to destroying things with this grind haha.

chiffonodd
06-19-2015, 05:42 PM
Was lucky enough to snatch up a new Kochi stainless clad 240

One more pic, showing off the grind in gray scale:

http://i62.tinypic.com/34q7d5k.jpg

labor of love
06-19-2015, 07:51 PM
Dammit. Kochis look so awesome. Im very jealous.

Karnstein
06-19-2015, 08:00 PM
Beautiful knife Karnstein. Spectacular photos as well. I have to ask, what camera/lens did you use to snap these... I'm itching to upgrade.

Thanks, no camera.... I snapped them with a LG G2 smartphone, simply cropped the pictures on my PC with XnView... but I have to mention that for every choil shot like this it took me a couple of tries to get the smartphone focus on the choil, then take a few that looked like they could work, discard anything that didn't and then go through the pictures on the PC again. Think that one above was one out of three that made it onto my PC.

Pretty sure one can get far better pictures (esp. for close shots) with a good DSLR camera, but so far I'd rather spend my money on knives and stones... have to mention that I managed to chip the blade on the second day: The factory edge was extremely thin, so thin that even the smallest amount of horizontal force send a signal of stress through the blade into my hand. I tried to measure the thickness of the blade right behind the edge at different spots... ~0.1mm

I decided not to keep the chip and let it sharpen out over time...good thing that I also ordered a 1k and a 6k from Maksim...

The chip itself...would say it was roughly 1mm wide and 1/3-1/3 a mm deep, went right behind the edge.

https://lh3.googleusercontent.com/-TUM5ziypnUA/VYPbtoZOaPI/AAAAAAAADEo/e7D4wfe1z30/s1152/chip.jpg
https://lh3.googleusercontent.com/-USEL8_ihSTI/VYPbxx0yWfI/AAAAAAAADEw/HGwo86fywMw/s1280/chipped%252520iti.jpg

Same part of the blade after removing the chip with the 1k. I went for a far more conservative bevel approach (~17,5-20°)

https://lh3.googleusercontent.com/-1PLDukv9eRw/VYQUPxanCDI/AAAAAAAADFg/J0pdv_H_KdY/s1152/20150619_142745.jpg

Then I did some strokes on the 6k and stropped the knife on a thin piece of paper from a advertisement that came with the newspaper. Think it took me about 10 minutes to remove the chip, incl. taking some pictures, adding some more water to the stone and walking to the windows at the other side of the kitchen more than once to check the edge. Then ~3 minutes on the 6k stone, again incl. stopping for taking pictures and another 2 minutes for stropping...

So after less than half an hour I had a new edge that's thin like a hair and most likely with a bevel not as low as most people on the board would apply to a knife like this. But it still cuts easily through both thin paper and potatoes (the only things I had in my kitchen at that moment)... it cuts really well even with a more "western"-style bevel angle (~20° instead of the 10-15° usually favored for japanese knifes), guess that's due to the blade geometry/grind.

https://lh3.googleusercontent.com/-YMUYj6d_-o4/VYQU9dT6keI/AAAAAAAADG4/Uw8IaV3cK2w/s1152/20150619_144135.jpg
https://lh3.googleusercontent.com/-OAN1A9utgyo/VYQU4cUVttI/AAAAAAAADGo/fygWTIENlpY/s1152/20150619_144638.jpg

Going to buy some fresh vegetables on Saturday and do some more testing. I will also lower the angle over the course of the next few weeks, until I find a good compromise between cutting performance and edge durability...

redisburning
06-19-2015, 08:08 PM
Beautiful knife Karnstein. Spectacular photos as well. I have to ask, what camera/lens did you use to snap these... I'm itching to upgrade.

if you want macro lens advice feel free to PM me.

chiffonodd
06-19-2015, 08:30 PM
Dammit. Kochis look so awesome. Im very jealous.

It's a fun knife for sure, been testing it out flying through slicing up potato, thin enough to read through:

http://i57.tinypic.com/35hivxz.jpg

Cuts like a friggin dream -- need to go buy some carrots, onion, etc . . .

marc4pt0
06-19-2015, 08:53 PM
Is it me or did the profile of the stainless Kochi change a little?

chiffonodd
06-19-2015, 08:59 PM
Is it me or did the profile of the stainless Kochi change a little?

I saw someone comment that it appeared to be a bit flatter now

labor of love
06-19-2015, 09:30 PM
The tips look totally different from the first kochi gyutos.

wind88
06-19-2015, 10:10 PM
Just wondering how does the Kochi compare to Heiji? They are both wide bevel and the profile looks similar. I'm thinking of adding a wide bevel gyuto to my collection in the future.

labor of love
06-19-2015, 11:14 PM
Just wondering how does the Kochi compare to Heiji? They are both wide bevel and the profile looks similar. I'm thinking of adding a wide bevel gyuto to my collection in the future.

Thats pretty off topic but I think Kochi has taller bevels and a thinner blade. Kochi should be lighter. Either of the Heiji steels would be superior to any of the steels used by Kochi IMO. Not trying to diss Kochi or anything, I really want one...But steels Heiji works with are superior to practically everything else :)

JBroida
06-19-2015, 11:34 PM
Is it me or did the profile of the stainless Kochi change a little?

the stainless one hasnt changed... its the overall line thats changed, but those changes mostly took place before the stainless line was added. The stainless ones have thinned down a bit though.

marc4pt0
06-19-2015, 11:42 PM
That confuses me a bit

zilt
06-19-2015, 11:45 PM
Toku Atsuraï Gyuto-Kiritsuke 210mm aoko (blue steel 2) inner core with inox kuro-uchi clads and magnolia handle. Bought from L'Emouleur in Montréal a few days ago.

http://i.imgur.com/zFze3OY.jpg

It's my first quality knife. (And first post here!)

HomeCook
06-20-2015, 03:01 AM
http://cdn2.bigcommerce.com/n-pktq5q/6yyy04/products/2972/images/6429/Nakiri.KU.180x181.A__02609.1434745390.1280.1280.jp g?c=2

5.94 sun Carter kurouchi nakiri, just pulled the trigger.
The most expensive knife I've ever purchased.
My first custom made knife and I can't wait till it arrives. I'm in love.
It's not just that it's a Carter nakiri but also the handle is gorgeous.
My dream nakiri.
I've been patiently scanning the website for months waiting for him to offer nakiris.

marc4pt0
06-20-2015, 07:36 AM
Congrats!

XooMG
06-20-2015, 08:38 AM
My Kochi is with someone else for now so I'm kind of anxious to get it.

In the meantime, this arrived without warning:
http://i.imgur.com/KkbO3qn.jpg
Marko 180mm.

TheDispossessed
06-20-2015, 10:27 AM
Damn that's classy.

mc2442
06-20-2015, 02:06 PM
That Marko is a sexy little knife!

daddy yo yo
06-20-2015, 02:10 PM
wow, what wood is it on this marko? ringed gidgee?

XooMG
06-20-2015, 02:16 PM
wow, what wood is it on this marko? ringed gidgee?
Just some nice ironwood. It's kind of a shame that it'll darken with time, but oh well.

To be 100% honest, I'm considering popping the handle and installing a burnt chestnut or ho handle for better balance, but I need to hold off until I have more experience with the knife before I make the decision.

Godslayer
06-20-2015, 02:20 PM
My Kochi is with someone else for now so I'm kind of anxious to get it.

In the meantime, this arrived without warning:
http://i.imgur.com/KkbO3qn.jpg
Marko 180mm.

I don't normally like markos handles but that my friend is one sexy sexy knife.

daddy yo yo
06-20-2015, 05:25 PM
You crazy, bro??? :sad0:

aboynamedsuita
06-20-2015, 07:44 PM
http://cdn2.bigcommerce.com/n-pktq5q/6yyy04/products/2972/images/6429/Nakiri.KU.180x181.A__02609.1434745390.1280.1280.jp g?c=2

5.94 sun Carter kurouchi nakiri, just pulled the trigger.
The most expensive knife I've ever purchased.
My first custom made knife and I can't wait till it arrives. I'm in love.
It's not just that it's a Carter nakiri but also the handle is gorgeous.
My dream nakiri.
I've been patiently scanning the website for months waiting for him to offer nakiris.

Congrats, I too have been waiting. I got 5.28 & 9.08 sun SS clad HG Funayuki last year and wanted to add a mid size KU as well. Well I happened to be browsing his website yesterday and noticed all the new KUs out about two hours before the new products email was sent.

28097

I nabbed a 6.24 sun (189mm) KU Funayuki. I kind of like the 180mm Gyutos with about 40mm blade height (this is 41mm) and I noticed that the price jumped over $100 to the next size up which was basically only 0.2 sun longer, so I knew I'd found a winner. Also have some PETV T-shirts coming my way.

keithsaltydog
06-21-2015, 02:58 AM
Gonbie Hammer Damascus from JKI. Etched and Stefan Keller handle. When I was helping him with the grunt work I laid claim on this handle Blk. Horn, Spalted Maple Burl, Amboyna spacers. When etched went over hammer with micro mesh pad to make 3D

https://lh3.googleusercontent.com/XbxjuINUEzbPCsXdUCIpCtS3F9BsXXKs08pbH-w9e_k=w858-h643-no

https://lh3.googleusercontent.com/4b5PZWIknVeakLYIAe89tr0Pi7dNSM2VSVrUStGHfTQ=w858-h643-no

https://lh3.googleusercontent.com/159YEdUGZqoU3XKDOKwdx5jTU-3qI4_af8cKFpSu20M=w858-h643-no

https://lh3.googleusercontent.com/jRb9NxAXXP8zmeJYdiOTtonL-Yjy7We3jExPYEzw7ow=w858-h643-no

MyScarGo
06-21-2015, 04:01 AM
To be 100% honest, I'm considering popping the handle and installing a burnt chestnut or ho handle for better balance, but I need to hold off until I have more experience with the knife before I make the decision.

If you pop that handle, I'll take it! I think it is so Sexy! I would have a new problem,,, sorry knife to buy!

spoiledbroth
06-21-2015, 06:16 AM
Gonbie Hammer Damascus from JKI. Etched and Stefan Keller handle. When I was helping him with the grunt work I laid claim on this handle Blk. Horn, Spalted Maple Burl, Amboyna spacers. When etched went over hammer with micro mesh pad to make 3Dthis knife is beautiful!!

HomeCook
06-21-2015, 12:29 PM
Congrats, I too have been waiting. I got 5.28 & 9.08 sun SS clad HG Funayuki last year and wanted to add a mid size KU as well. Well I happened to be browsing his website yesterday and noticed all the new KUs out about two hours before the new products email was sent.

28097

I nabbed a 6.24 sun (189mm) KU Funayuki. I kind of like the 180mm Gyutos with about 40mm blade height (this is 41mm) and I noticed that the price jumped over $100 to the next size up which was basically only 0.2 sun longer, so I knew I'd found a winner. Also have some PETV T-shirts coming my way.

I wondered who bought that since it sold so fast. He's been offering Muteki only it seems this year.

HomeCook
06-21-2015, 12:33 PM
this knife is beautiful!!

It's the skull that interests me. Species?

keithsaltydog
06-21-2015, 01:39 PM
It's the skull that interests me. Species?

Bone Clones Homo Erectus 1.75-2 MYA. Found Dmanisi Georgia This small brain specimen found alongside choppers and scrapers. Proving that Hominids walked out of Africa almost 2 MYA. Some of the most complete skulls of Homo Erectus have been found at Dmanisi.

Erectus had a brain the size of a one year old modern human child. Twice a big as a adult chimpanzee. At least as good a long distance walker as modern Humans.

aboynamedsuita
06-21-2015, 01:45 PM
I wondered who bought that since it sold so fast. He's been offering Muteki only it seems this year.

Ya I also got lucky with timing when the 275mm HG funayuki was released late 2014.

HomeCook
06-21-2015, 02:02 PM
found alongside choppers and scrapers.

LOL Now this makes sense!

Ruso
06-24-2015, 05:58 PM
My two newest acquisitions. Toyama Noborikoi 240mm Gyuto from BST and Harner parer from Lefty.
http://s13.postimg.org/rbcco4y47/toya_har.jpg

DamageInc
07-01-2015, 05:42 PM
My two newest acquisitions. Toyama Noborikoi 240mm Gyuto from BST and Harner parer from Lefty.
http://s13.postimg.org/rbcco4y47/toya_har.jpg

I've been interested in a Toyama for a while now. Care to share some feelings about it?

Von blewitt
07-02-2015, 01:03 AM
Picked up a Kato Parer from Pete on the BST, it's awesome! A very versatile little knife, I was worried the handle was going to be a little large but it feels perfect in hand.
Pictured with my 01 butch/lefty
http://i1323.photobucket.com/albums/u595/huwjones1983/958CB552-98A3-48D5-B76C-9AF82593E637_zpsawprzavt.jpg (http://s1323.photobucket.com/user/huwjones1983/media/958CB552-98A3-48D5-B76C-9AF82593E637_zpsawprzavt.jpg.html)

SolidSnake03
07-02-2015, 12:15 PM
It's more handle than blade :biggrin:

DamageInc
07-03-2015, 08:35 AM
Toyama Noborikoi 300mm Sujihiki just arrived.

http://gabeazo.com/images/e76bcce3da83784d100e.png

Incredible how light and nimble it is compared to the size. It's also not very flexible, which I really like.

Last day for summer sale at JNS if you haven't heard already.

CoqaVin
07-03-2015, 09:34 AM
what's the summer sale i dont see anything listed on the website?

daveb
07-03-2015, 09:44 AM
He's got details on his mailing list and Fbook page. Probably on his sub-forum as well. Pretty sweet.

CoqaVin
07-03-2015, 09:48 AM
im not on the email list, what does the sale entail?

DamageInc
07-03-2015, 10:07 AM
im not on the email list, what does the sale entail?

You get 15% off everything if you enter the code "summer" into the coupon field when checking out. Counts for everything in the store.

Code expires in around 8 hours I think (midnight Danish time), so the clock is ticking.

XooMG
07-03-2015, 11:33 AM
Heh that would have been useful. Oh well.

Ruso
07-03-2015, 12:36 PM
I've been interested in a Toyama for a while now. Care to share some feelings about it?

I like it. However hard to compare to anything I already have. Very different feel from lasers, but cuts great. I want to give it a month or so to have more formed opinion.

Livlif
07-06-2015, 08:29 PM
230mm Hi-Grade Carter!!!

http://i13.photobucket.com/albums/a290/143gadgets/AAED57BE-7908-4FF3-8196-65F13E79BFBB_zpstixcku1o.jpg

havox07
07-06-2015, 08:46 PM
230mm Hi-Grade Carter!!!

http://i13.photobucket.com/albums/a290/143gadgets/AAED57BE-7908-4FF3-8196-65F13E79BFBB_zpstixcku1o.jpg

Beautiful knife! I love the profile, any thoughts on it? Maybe one day I'll be able to afford a gorgeous carter like that!

aboynamedsuita
07-06-2015, 10:10 PM
That's a good size and looks like a nice profile with some decent height at the heel. Is it a gyuto?

I'm curious why he started adding the other markings on the HG series, I always remember seeing on the KU. Both my HGs just have "Carter".

Butters
07-07-2015, 03:58 AM
Oh my days. That Carter is beautiful. No wonder the man has high self esteem. He's knocking out some beautiful work.

marc4pt0
07-07-2015, 04:39 AM
230mm Hi-Grade Carter!!!

http://i13.photobucket.com/albums/a290/143gadgets/AAED57BE-7908-4FF3-8196-65F13E79BFBB_zpstixcku1o.jpg

Nice looking carter. What's the ferrule material? Looks interesting...

Livlif
07-07-2015, 11:41 AM
Beautiful knife! I love the profile, any thoughts on it? Maybe one day I'll be able to afford a gorgeous carter like that!

Thanks! The handle was a little bigger than I normally like but it cuts like a dream.


That's a good size and looks like a nice profile with some decent height at the heel. Is it a gyuto?

I'm curious why he started adding the other markings on the HG series, I always remember seeing on the KU. Both my HGs just have "Carter".

Thanks! Yes. It was labeled as a gyuto. Height at the heel is 53mm. I wondered that as well. From what I understand, once a maker puts his/her Kanji on a knife that means the lamination and forging was done by them. I haven't actually asked Carter about this though. None the less it is an amazing knife.


Oh my days. That Carter is beautiful. No wonder the man has high self esteem. He's knocking out some beautiful work.


Nice looking carter. What's the ferrule material? Looks interesting...

Thanks! It's micarta if I'm not mistaken. I met your friend and sold him my Richmond AS. We should all meet up and talk shop soon. I also heard you're making sayas. I started making handles. Would love to swap info and tips. I wanna make a few Sayas for my knives.

JBroida
07-07-2015, 02:03 PM
Thanks! Yes. It was labeled as a gyuto. Height at the heel is 53mm. I wondered that as well. From what I understand, once a maker puts his/her Kanji on a knife that means the lamination and forging was done by them. I haven't actually asked Carter about this though. None the less it is an amazing knife.

not sure where you heard this, but it is not entirely true. Makers put their kanji on stuff all of the time, and putting it there has nothing to do with them having forged and laminated the blade themselves. In fact, fewer and fewer craftsmen are capable of doing lamination themselves.

DeepCSweede
07-07-2015, 02:49 PM
230mm Hi-Grade Carter!!!

http://i13.photobucket.com/albums/a290/143gadgets/AAED57BE-7908-4FF3-8196-65F13E79BFBB_zpstixcku1o.jpg

Makes you wonder if Murray intended on selling it as a KU and then ground it down after stamping it?

Pensacola Tiger
07-07-2015, 02:58 PM
Makes you wonder if Murray intended on selling it as a KU and then ground it down after stamping it?

Carter's KU series is white steel clad in soft iron; the high grade is white steel clad in soft stainless. What you suggest couldn't be done.

Final grinding is performed after stamping. That's why the maker's mark is partially ground away.

Rick

Livlif
07-07-2015, 03:33 PM
not sure where you heard this, but it is not entirely true. Makers put their kanji on stuff all of the time, and putting it there has nothing to do with them having forged and laminated the blade themselves. In fact, fewer and fewer craftsmen are capable of doing lamination themselves.


Thanks for the info. I wasn't sure about that info as I had heard it in passing.

Livlif
07-07-2015, 03:36 PM
Makes you wonder if Murray intended on selling it as a KU and then ground it down after stamping it?



It's definitely not a kurouchi as its stainless steel. The kurouchi knives are gokunan tetsu cladding And are reactive.

MadDurrr
07-07-2015, 03:44 PM
Lovely blade. The ferrule looks absolutely awesome IMO.

Chefu
07-07-2015, 04:24 PM
not sure where you heard this, but it is not entirely true. Makers put their kanji on stuff all of the time, and putting it there has nothing to do with them having forged and laminated the blade themselves. In fact, fewer and fewer craftsmen are capable of doing lamination themselves.

Jon, that's very interesting. If the craftsman isn't doing the lamination who is?

JBroida
07-07-2015, 05:48 PM
it depends... some craftsmen have started buying pre-clad stock (clad at the factory), while others use craftsmen who specialize in laminating steels to do their lamination for them. For what its worth, the focus on most forums tends to be towards those who do everything in-house... i just want to point out that our viewer base is not necessarily in alignment with what is normal or common.

marc4pt0
07-07-2015, 09:12 PM
Personally I could give 2 squats if the steel is made in house or not. If the performance is there and the price matches I'm good to go!

JBroida
07-07-2015, 09:15 PM
i feel the same way, but i think a lot of people have a misconception as to how things are actually made, so i just wanted to clarify. I've had amazing performing knives from pre-clad stock... or even stamped knives. Its about the whole concept... not just one aspect of the making process.

marc4pt0
07-07-2015, 09:20 PM
As for the Carter ferrule, I also like the way it looks. I just couldn't tell what it's made from. It kind of looks like that M3 metal-like material. Either way, it looks dope.

Ruso
07-07-2015, 09:53 PM
i feel the same way, but i think a lot of people have a misconception as to how things are actually made, so i just wanted to clarify. I've had amazing performing knives from pre-clad stock... or even stamped knives. Its about the whole concept... not just one aspect of the making process.

Some people value craftsmanship and the "love" (for lack of better term) put in to the product more then the final performance/price equation. And for the same reason some people like to know who made it, how was it made and what materials used. It seems to be quite rare to impossible to find that info for many many blades. Any info is appreciated.

JBroida
07-07-2015, 10:29 PM
Some people value craftsmanship and the "love" (for lack of better term) put in to the product more then the final performance/price equation. And for the same reason some people like to know who made it, how was it made and what materials used. It seems to be quite rare to impossible to find that info for many many blades. Any info is appreciated.

i think one part of the issue stems from the fact that people feel entitled to that kind of information.... not everyone feels comfortable sharing that info, for a wide variety of reasons. That being said, it never hurts to ask... i just have trouble when i get yelled at for something i have no control over (i.e. a maker who doesnt want his name to be shared, a maker who doesnt want to disclose steel types or proprietary ways of making things, etc.). Of the things i choose not to share publicly, I think most people will find that if they have a conversation with me, i'm more likely to discuss those kinds of things if i think they are relevant.

Ruso
07-07-2015, 11:35 PM
i think one part of the issue stems from the fact that people feel entitled to that kind of information.... not everyone feels comfortable sharing that info, for a wide variety of reasons. That being said, it never hurts to ask... i just have trouble when i get yelled at for something i have no control over (i.e. a maker who doesnt want his name to be shared, a maker who doesnt want to disclose steel types or proprietary ways of making things, etc.). Of the things i choose not to share publicly, I think most people will find that if they have a conversation with me, i'm more likely to discuss those kinds of things if i think they are relevant.

And that totally fine in my view at least. Everyone is entitled to keep their secrets or not publicly share them. At the same time this may lead to lose of a sale or two, so it should not come as a surprise. Also it was not addressed personally to you Jon, I am sorry if it sounded that way. And its sad to hear that some individuals take any opportunity to discharge their anger :(
On a similar note, while we are on Offtopic:
It seems that many US/Western craftsman are more open to share this information, at least in general terms, I suspect this is one of a reasons many are quite popular despite the prices.

Godslayer
07-08-2015, 12:08 AM
I agree with most of what has been said, i value à forged knife over a stamped knife. I enjoy believing the blacksmith has infused his soul into a blade through sweat and tears, even though most craftsman probably cant do a better heat treat than a big factory. I also believe a maker should mention steel type, i would never ever buy a knife if i didnt know the core steel(even though they could be lying) i cant tell W2 from B2, its simply a prise thing i show my knives off at diner parties and mention steels. I like openness in that regard. If i go to a restaurant and order lobster and ask wheres its from i would be very upset if they wouldnt tell me. If that makes anysense.

Livlif
07-08-2015, 01:57 AM
Carter is pretty open when it comes to this kind of stuff. I know for a fact that his kurouchi knives are made completely in house including the lamination process. His high grade stainless clad knives and muteki knives use a pre-laminated stainless steel with white #1 core. In the past the kurouchi knives were stamped with the carter logo as well as his kanji and house markings and the hi-grade series just had the Carter stamp. I guess this is where my questioned arose as the latest hi-grade series have all the markings if the kurouchi knives leading me to believe that he is know doing his own stainless/white #1 lamination. Not sure on this but I'll send him an email to find out. I own a few other Carter knives. And this one cuts just as good if not better than the others. Whether he is doing the lamination or not I love the hi-grade series more than the kurouchi series.

clairelv
07-08-2015, 02:29 AM
wo... cool!!

Rayuela
07-08-2015, 02:54 AM
wo... cool!!

Could somebody just boot clarelv? All her posts are like this. I don't mind sophisticated trolls, but this is just tedious.

Chefu
07-08-2015, 12:17 PM
it depends... some craftsmen have started buying pre-clad stock (clad at the factory), while others use craftsmen who specialize in laminating steels to do their lamination for them. For what its worth, the focus on most forums tends to be towards those who do everything in-house... i just want to point out that our viewer base is not necessarily in alignment with what is normal or common.

Jon, as usual, thanks for the information.

daveb
07-08-2015, 01:30 PM
Could somebody just boot clarelv? All her posts are like this. I don't mind sophisticated trolls, but this is just tedious.

Ray, Thanks for the input. May I call your (and everybody else's) attention to the little "report" button on the bottom left of the screen. This is exactly what the button is for.

Tangents aside, anybody bought a knife lately? Wanna SHOW it?

j22582536
07-08-2015, 02:00 PM
Kato gyuto 240(damascus) & 210

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1952_zpsh0oapymk.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1952_zpsh0oapymk.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1945_zpswmuj0kot.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1945_zpswmuj0kot.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1957_zpsmwqrnukh.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1957_zpsmwqrnukh.jpg.html)

Ruso
07-08-2015, 02:03 PM
/\
||
||
Beauty! Where did get em, if not a secret? Can you do a choil shot as well?

j22582536
07-08-2015, 02:57 PM
Beauty! Where did get em, if not a secret? Can you do a choil shot as well?

I got the damascus one from CKTG and the 210 one from Tosho. Just click those "Notify me" buttons on both websites (also subscribe to JNS) and it will send you an email when it is back in stock. BTW Tosho have the 210mm gyuto (non-damascus) back in stock yesterday and is still available right now.


http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1961_zpsz3ujoqbv.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1961_zpsz3ujoqbv.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1970_zpsmzr9qemu.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1970_zpsmzr9qemu.jpg.html)

(sry iphone5 camera sux lol)

cheflarge
07-08-2015, 03:47 PM
PURDY!!! 😎

Godslayer
07-08-2015, 05:08 PM
I got the damascus one from CKTG and the 210 one from Tosho. Just click those "Notify me" buttons on both websites (also subscribe to JNS) and it will send you an email when it is back in stock. BTW Tosho have the 210mm gyuto (non-damascus) back in stock yesterday and is still available right now.


http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1961_zpsz3ujoqbv.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1961_zpsz3ujoqbv.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1970_zpsmzr9qemu.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1970_zpsmzr9qemu.jpg.html)

(sry iphone5 camera sux lol)


I am jealous. Any major difference fit and finish wise on the damascus blade? Those are sexy knives

Ruso
07-08-2015, 06:00 PM
I got the damascus one from CKTG and the 210 one from Tosho. Just click those "Notify me" buttons on both websites (also subscribe to JNS) and it will send you an email when it is back in stock. BTW Tosho have the 210mm gyuto (non-damascus) back in stock yesterday and is still available right now.

^Thanks. I am still saving for one! :)

j22582536
07-08-2015, 06:57 PM
I am jealous. Any major difference fit and finish wise on the damascus blade? Those are sexy knives

Not much, except the significant weight differences (probably because of the handle). 240 damascus is 272g while 210 is only 177g. And of course, it looks soooooo much sexier lol.

AllanP
07-08-2015, 07:00 PM
those are sexy as f

miccro
07-09-2015, 02:31 AM
I got the damascus one from CKTG and the 210 one from Tosho. Just click those "Notify me" buttons on both websites (also subscribe to JNS) and it will send you an email when it is back in stock. BTW Tosho have the 210mm gyuto (non-damascus) back in stock yesterday and is still available right now.


http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1961_zpsz3ujoqbv.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1961_zpsz3ujoqbv.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_1970_zpsmzr9qemu.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_1970_zpsmzr9qemu.jpg.html)

(sry iphone5 camera sux lol)

damn that damascus is nice.. is it etched??

enjoy!

MadDurrr
07-09-2015, 04:31 AM
That damascus has me weak in the knees:fanning:. Did you etch the whole blade?... or maybe it's just the lighting. Never seen one that dark before.

j22582536
07-09-2015, 11:41 AM
That damascus has me weak in the knees:fanning:. Did you etch the whole blade?... or maybe it's just the lighting. Never seen one that dark before.

I believe its the lighting. The blade is a bit dark, but not that dark.

alterwisser
07-10-2015, 11:25 AM
Something small, Del Ealy Parer, AEB-L, Red Palm handle ... https://flic.kr/p/uTcdwA

LarryC
07-11-2015, 05:54 AM
http://i1377.photobucket.com/albums/ah41/larryc6/Hiromoto%20Honesuki_zpswwnequg4.jpg

Very pleased with this one so far! Last year I bought a Hiromoto Gyuto and petty while there were still available. Really loved them so when I saw this beauty I had to pull the trigger!

Looks good (although quite minimalist I must say) and performs really well in my opinion!

spoiledbroth
07-15-2015, 12:09 AM
I like the brass rivets! How's the fit and finish on the handle of that hiromoto honesuki

MDT89
07-15-2015, 03:48 PM
I know it's not the flashiest of knives, especially on this section of the forum, but after having my friend's for a while I decided to buy it myself: Katsushige Anry Hammered Blue #2 Santoku 165 (170) mm. Fit and finish is decent, a little rough on the choil but it's not sharp/annoying in a pinch grip. I put a 1000/5000 edge from Naniwa Specialty stones on it with afterwards 1 micron DMT diamond paste on leather followed by stropping on very fine phonebook paper. Edge has great bite still and flies through an onion, tomato and carrot for test (also push cuts magazine paper). I apologize for the poor cutting board background, due to poor lighting in the evening I can't use my good board.
http://i.imgur.com/7Q1lAVj.jpg
http://i.imgur.com/jYpSVvb.jpg
http://i.imgur.com/68XJ1ru.jpg
http://i.imgur.com/7CiKnFB.jpg
http://i.imgur.com/BamBF3H.jpg

Godslayer
07-15-2015, 03:52 PM
I know it's not the flashiest of knives, especially on this section of the forum, but after having my friend's for a while I decided to buy it myself: Katsushige Anry Hammered Blue #2 Santoku 165 (170) mm. Fit and finish is decent, a little rough on the choil but it's not sharp/annoying in a pinch grip. I put a 1000/5000 edge from Naniwa Specialty stones on it with afterwards 1 micron DMT diamond paste on leather followed by stropping on very fine phonebook paper. Edge has great bite still and flies through an onion, tomato and carrot for test (also push cuts magazine paper). I apologize for the poor cutting board background, due to poor lighting in the evening I can't use my good board.
http://i.imgur.com/7Q1lAVj.jpg
http://i.imgur.com/jYpSVvb.jpg
http://i.imgur.com/68XJ1ru.jpg
http://i.imgur.com/7CiKnFB.jpg
http://i.imgur.com/BamBF3H.jpg

It's a good knife. I have some of anryus other knives. Hes a suburb smith and it's a cool finish.

LarryC
07-18-2015, 07:58 AM
Pretty good in my opinion! Maybe a few issues with rough edges near the base of the blade but nothing I couldn't fix!! For the price it's amazing value IMO!

CB1968
07-18-2015, 08:44 AM
Marko Tsourkan A2 suji 290mm on the edge.
Gude bread knife way bigger, and just an awesome bread knife!!!


http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4039_zpshbvk5x6a.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4039_zpshbvk5x6a.jpg.html)


http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4042_zps9wrguo9o.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4042_zps9wrguo9o.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4045_zpsmvf40q7r.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4045_zpsmvf40q7r.jpg.html)

kevpenbanc
07-18-2015, 11:20 AM
My two latest acquisitions.

Top is a Masashi Kobo damascus 240, and bottom is the Hiromoto Honesuki, both SLD.

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150716_161909_zpsxas8puu1.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150716_161909_zpsxas8puu1.jpg.html)

spoiledbroth
07-18-2015, 11:33 PM
Not new but new to me... Delbert Ealy Birdseye Maple Burl 3" Parer... Picked it up from tjangula on Friday! Got a bunch of compliments on it already :bliss: hehe. Still without camera.

aboynamedsuita
07-19-2015, 02:03 AM
Not new but new to me... Delbert Ealy Birdseye Maple Burl 3" Parer... Picked it up from tjangula on Friday! Got a bunch of compliments on it already :bliss: hehe. Still without camera.

Glad that you (and others) like it, I'm sure Delbert would be pleased knowing that it's getting good use in a pro environment. I kinda have seller's remorse, but now know exactly what I'd ask Del to make me in a custom having had one of his production models. Personally I'd really like one of his mini parers (I think they are like 50-60mm) as I like to have the tip really close for certain things, and my Hattori FH-1 just doesn't cut it sometimes (pardon the pun)

KitchenCommander
07-20-2015, 08:49 AM
Shibata Kotetsu 210mm Gyto just received over the weekend from the exchange. I was really interested in this line when I first saw them due to the profile, steel, geometry, and price point. I was not disappointed. It is a great knife, my first laser, and I love the flat profile. I used it a couple of times over the weekend and the flat profile fits my cutting style wonderfully. Plus I love the looks of the K-tip gyutos. Very happy to have this one.

Great fit and finish, very nice handle, excellent performance.

http://i1306.photobucket.com/albums/s571/BladeCommander/19F5F784-0C44-4D39-AB84-67C6BC111E29_zps5ojz39qp.jpg (http://s1306.photobucket.com/user/BladeCommander/media/19F5F784-0C44-4D39-AB84-67C6BC111E29_zps5ojz39qp.jpg.html)

cheflarge
07-20-2015, 09:53 AM
Very nice!

j22582536
07-20-2015, 07:07 PM
Finally got my hands on the shigefusa kitaeji 240mm gyuto~

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2010_zpsjkorebbd.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2010_zpsjkorebbd.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2011_zpsbxyzweag.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2011_zpsbxyzweag.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2013_zpspfva1zhx.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2013_zpspfva1zhx.jpg.html)

Godslayer
07-20-2015, 07:17 PM
Finally got my hands on the shigefusa kitaeji 240mm gyuto~

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2010_zpsjkorebbd.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2010_zpsjkorebbd.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2011_zpsbxyzweag.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2011_zpsbxyzweag.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2013_zpspfva1zhx.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2013_zpspfva1zhx.jpg.html)

That's beautiful and I'm jealous.

schanop
07-20-2015, 08:27 PM
Nice, was that from japan-tool?


Finally got my hands on the shigefusa kitaeji 240mm gyuto~

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2010_zpsjkorebbd.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2010_zpsjkorebbd.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2011_zpsbxyzweag.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2011_zpsbxyzweag.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2013_zpspfva1zhx.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2013_zpspfva1zhx.jpg.html)

aboynamedsuita
07-20-2015, 09:58 PM
Takamura Uchigumo gyuto and petty. I'm upgrading from the Takamura Blazen/Pro. Still waiting for the Uchigumo Sujihiki to be available.

28312

These are going down to Dave for some handle work at some point.

j22582536
07-20-2015, 10:53 PM
Nice, was that from japan-tool?

yeah, I was quite surprise when I saw it.

MadDurrr
07-21-2015, 01:54 AM
The Damascus claddings on those Takamuras are very striking. Jealous...:wink:

Mucho Bocho
07-21-2015, 01:32 PM
Not a kitchen knife but some of you may recognize this brand. Its everything everyone says it is. OOB edge was not up to KKF level, I fixed that though. First and last EDC.

2832028321

Godslayer
07-21-2015, 02:22 PM
Not a kitchen knife but some of you may recognize this brand. Its everything everyone says it is. OOB edge was not up to KKF level, I fixed that though. First and last EDC.

2832028321

If anyone questions it we can call it a portable steak knife ;) p.S. nice knives

KitchenCommander
07-21-2015, 03:47 PM
^^ Carbon Fiber Sebenza 25. Great Choice. I hear those are noticeably lighter than the all Ti version, which will be easier on the pockets. From the full size CRK line, my personal favorite is the Umnumzaan.

Mucho Bocho
07-21-2015, 04:41 PM
Kitchen Commander, Thanks, it comes in at 4.1 OZ or 115 grams. For me it establishes a new level of F/F and attention to detail.

Castalia
07-21-2015, 05:02 PM
I am big fan too. I have the small carbon fiber 21 insingo weighing in at 2.3 oz instead of 3.0 oz for the regular titanium small. :doublethumbsup:

redisburning
07-21-2015, 08:56 PM
^^ Carbon Fiber Sebenza 25. Great Choice. I hear those are noticeably lighter than the all Ti version, which will be easier on the pockets. From the full size CRK line, my personal favorite is the Umnumzaan.

an umnum is next on my list.

grats on the sebbie Mucho Bocho

schanop
07-22-2015, 04:58 AM
Got these two a couple of weeks ago during my kitchen renovation: Delicate Shig kitaeji usuba 210mm and beastly Sugimoto OMS #7.

https://lh3.googleusercontent.com/nj4f8hD8srV1NICTt4JR8MW9DereAw5vJmlxvSviMLk=s1280

SolidSnake03
07-22-2015, 05:15 AM
How's the Sugi #7? That spine looks quite thick so is it not really as much of a "slicing cleaver"? Curious because I think the #6 is the go-to model for Sugi while the #7 is a heavier/thicker version...

krx927
07-22-2015, 05:26 AM
My two latest acquisitions.

Top is a Masashi Kobo damascus 240, and bottom is the Hiromoto Honesuki, both SLD.

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150716_161909_zpsxas8puu1.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150716_161909_zpsxas8puu1.jpg.html)

Nice looking knife that Masashi Kobo.

I recently bought 150mm patty and I just love it. Can you please tell me if the knife is also very thin, like my petty? Would it be possible for you to measure spine width and make some coil pics?

Matus
07-22-2015, 06:06 AM
Small Sebenza 21

https://farm1.staticflickr.com/456/19419194528_29f090934c_z.jpg (https://flic.kr/p/vA1rYL)

This little fella (Spyderco worker) after some considerations, but it was a hard choice (a very charismatic knife):

https://farm1.staticflickr.com/500/19600270002_9507e0d67b_z.jpg (https://flic.kr/p/vS1vpG)

schanop
07-22-2015, 06:53 AM
How's the Sugi #7? That spine looks quite thick so is it not really as much of a "slicing cleaver"? Curious because I think the #6 is the go-to model for Sugi while the #7 is a heavier/thicker version...

It is quite beastly compared with my previous Sugimoto #6, 590g vs 430. It is also quite a fair bit thicker through out. However, once I thin out the tip part just a bit while keeping the heel part as robust as it is, it should be a very good allrounder.

SolidSnake03
07-22-2015, 07:22 AM
Sounds great! Thanks for that feedback :)

kevpenbanc
07-22-2015, 06:02 PM
Nice looking knife that Masashi Kobo.

I recently bought 150mm patty and I just love it. Can you please tell me if the knife is also very thin, like my petty? Would it be possible for you to measure spine width and make some coil pics?

I'll have a go. Don't have any calipers or anything.

It's a thin knife and is one of the best cutters I have, in the league of my Tanaka and Takamura R2 knives.
I like it a lot. It actually measures 250, which I also like.

jackslimpson
07-22-2015, 11:46 PM
I'll have a go. Don't have any calipers or anything.

It's a thin knife and is one of the best cutters I have, in the league of my Tanaka and Takamura R2 knives.
I like it a lot. It actually measures 250, which I also like.

Masahi Kobo petty owner. Love this thing. I hope the gyuto is a dream to work. It looks fantastic.

Cheers,

Jack

schanop
07-23-2015, 01:16 AM
Not my new buy, but got these three Syousin Chiku AS staliness claded gyuto, suji, and petty for a test drive from James.

https://lh3.googleusercontent.com/KT9NEeQMgBnnJPe5_MJsvpTiEQiTFmxk7i4tXU2d4ik=s1280
https://lh3.googleusercontent.com/QADWzkYUuBJSGImgwOk6JjHuF4pgo9iP4xd8kgfSbdo=s1280

420layersofdank
07-23-2015, 02:05 AM
Choil shot on suji please???

schanop
07-23-2015, 04:40 AM
Choil shot on suji please???

Yes, of course. Here it is, gyuto, suji, petty, and all of those in comparison.

https://lh3.googleusercontent.com/hCHw9sAeOS76p2FRuwYYk8UHB8lyFb55XiJpZF5HtW8=s1024
https://lh3.googleusercontent.com/LZZMSPxiFJ7W-kl-o3gTggnzhHtDrxCWORLp4ofxvUk=s1024
https://lh3.googleusercontent.com/tl69QuWBebZF-3RVEKpzeGQr9frtrK2KH8pDWqgBBq0=s1024
https://lh3.googleusercontent.com/Rzd_D3iYuKUBJZS8KvAjoAf-RHL0FUm17Va1i7J0SyA=s1024

kevpenbanc
07-23-2015, 07:40 AM
Nice looking knife that Masashi Kobo.

I recently bought 150mm patty and I just love it. Can you please tell me if the knife is also very thin, like my petty? Would it be possible for you to measure spine width and make some coil pics?

Ok, hopefully these aren't too rubbish.

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150723_173702_zpsrkrif81g.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150723_173702_zpsrkrif81g.jpg.html)

For comparison, from top to bottom:
Tadatsuna 240 white 2
Tanaka 240 blue 2
Takamura Hana 210 R2
Masashi Kobo 240
Tanaka 270 R2

Masashi Kobo choil
http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150723_174255_zps1sigay2p.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150723_174255_zps1sigay2p.jpg.html)

Tanaka R2 choil
http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150723_174605_zpsb4gls0r4.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150723_174605_zpsb4gls0r4.jpg.html)

Tanaka blue 2 choil
http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150723_174745_zpscbrb2rak.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150723_174745_zpscbrb2rak.jpg.html)

Very rough measurements for the Masashi Kobo are 3mm at the handle, about 1.5mm half way down and 1mm an inch from the tip.
very rough :)

I'll backtrack slightly on my previous comment, the Masashi Kobo is not quite in the league of my Tanaka R2 and Takamura R2. It's not far off, but not quite there. Just been chopping up some potatoes.

CB1968
07-23-2015, 07:52 AM
Ok, hopefully these aren't too rubbish.

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150723_173702_zpsrkrif81g.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150723_173702_zpsrkrif81g.jpg.html)

For comparison, from top to bottom:
Tadatsuna 240 white 2
Tanaka 240 blue 2
Takamura Hana 210 R2
Masashi Kobo 240
Tanaka 270 R2

Masashi Kobo choil
http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150723_174255_zps1sigay2p.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150723_174255_zps1sigay2p.jpg.html)

Tanaka R2 choil
http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150723_174605_zpsb4gls0r4.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150723_174605_zpsb4gls0r4.jpg.html)

Tanaka blue 2 choil
http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150723_174745_zpscbrb2rak.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150723_174745_zpscbrb2rak.jpg.html)

Very rough measurements for the Masashi Kobo are 3mm at the handle, about 1.5mm half way down and 1mm an inch from the tip.
very rough :)

Epic choil shot on the Tad, looks fantastic.

CB1968
07-23-2015, 07:55 AM
Epic choil shot on the Tad, looks fantastic.

Oops that should read Masashi!!

kevpenbanc
07-23-2015, 08:01 AM
Oops that should read Masashi!!

Thanks, too much faffing around to do the tad and takamura. In the middle of cooking too.

clintonior
07-23-2015, 08:36 AM
opinel carbone 102..

http://72.29.7.68/prodimages/large/Box-of-2-paring-carbon-knives-opinel-No-102-1.jpg

banjo1071
07-23-2015, 08:49 AM
best parer ever. Get nasty sharp, tres bon marché

clintonior
07-23-2015, 09:41 AM
I've run them over my Idahone ceramic lightly about 10 times and they are Nasty sharp already. Very pleased feel great in the hand aswell..thx banjo1071

ggg16902002
07-23-2015, 02:50 PM
just arrived from Bill Burke - a 305mm (12'') dragons breath damascus yanagiba, wide blade (45mm), single bevel, integral bolster with gold inlay, handle: red morel and musk ox horn.

http://i1272.photobucket.com/albums/y386/ggg16902002/Bill%20Burke/IMG_20150723_210907_zpsb6yftopp.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Bill%20Burke/IMG_20150723_210907_zpsb6yftopp.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Bill%20Burke/IMG_20150723_210830_zpsyuifsijk.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Bill%20Burke/IMG_20150723_210830_zpsyuifsijk.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Bill%20Burke/IMG_20150723_210948_zpsiaumdozk.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Bill%20Burke/IMG_20150723_210948_zpsiaumdozk.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Bill%20Burke/IMG_20150723_211019_zpslanj7sfc.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Bill%20Burke/IMG_20150723_211019_zpslanj7sfc.jpg.html)

KitchenCommander
07-23-2015, 03:48 PM
^^ WOW.

need I say more?

skiajl6297
07-23-2015, 04:02 PM
whaaaaaaaaa

Dave Martell
07-23-2015, 04:09 PM
:ubersexy: = Burke

miccro
07-23-2015, 09:45 PM
B.Burke - insane ! that damascus is unbelievable
enjoy!

spoiledbroth
07-23-2015, 11:53 PM
one handsome knife to be sure!!

MrOli
07-24-2015, 04:56 AM
Currently in transit from Japan...can't wait to get my hands on this one!

https://farm1.staticflickr.com/317/19776238098_1050f53681_z.jpg

CB1968
07-24-2015, 05:32 AM
just arrived from Bill Burke - a 305mm (12'') dragons breath damascus yanagiba, wide blade (45mm), single bevel, integral bolster with gold inlay, handle: red morel and musk ox horn.

http://i1272.photobucket.com/albums/y386/ggg16902002/Bill%20Burke/IMG_20150723_210907_zpsb6yftopp.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Bill%20Burke/IMG_20150723_210907_zpsb6yftopp.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Bill%20Burke/IMG_20150723_210830_zpsyuifsijk.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Bill%20Burke/IMG_20150723_210830_zpsyuifsijk.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Bill%20Burke/IMG_20150723_210948_zpsiaumdozk.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Bill%20Burke/IMG_20150723_210948_zpsiaumdozk.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Bill%20Burke/IMG_20150723_211019_zpslanj7sfc.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Bill%20Burke/IMG_20150723_211019_zpslanj7sfc.jpg.html)

The detail in the Damascus is amazing!!
Beautiful knife

schanop
07-24-2015, 06:01 AM
Currently in transit from Japan...can't wait to get my hands on this one!

https://farm1.staticflickr.com/317/19776238098_1050f53681_z.jpg

That's interesting Heiji. Were you charged extra for kitisuke tip compared with gyuto of the same length?

MrOli
07-24-2015, 06:28 AM
just a little extra, the worst part is the wait! This 210 blade is actually based on the 240 gyuto sweep and is 45mm tall at the choil.

MadDurrr
07-24-2015, 07:16 AM
I waited more than a month for my set of Gingas to arrive. Yup, the wait is definitely the worst part.

spoiledbroth
07-24-2015, 11:53 PM
just a little extra, the worst part is the wait! This 210 blade is actually based on the 240 gyuto sweep and is 45mm tall at the choil.

Handsome knife! Did the handle cost extra? Which steel? I think you told me last time you were going to go with his semi but I have a bad memory.


Good luck with waiting ;)

aboynamedsuita
07-25-2015, 01:40 AM
Picked this up from JCK. Ordered it Tuesday and it arrived today; three days is probably a new JCK record for me.

28383

28384

28385

Sukenari Aogami Super Nickel Damascus 240mm Wa-Gyuto, decided to put my 270mm ZDP-189 on BST and get this instead. Koki said it's about 63-64 HRC which seems to be a bit higher than most of the other AS I've seen, which is a plus for me :D

MrOli
07-25-2015, 03:52 AM
Handsome knife! Did the handle cost extra? Which steel? I think you told me last time you were going to go with his semi but I have a bad memory.


Good luck with waiting ;)

The waiting is done, it took four months to complete! It is the semi stainless version indeed and the octagonal burnt chestnut handle came as standard. I may still change it as I have been after a Enju handle for a while. Dealing with Heiji San was a breeze, I wanted a few basic specs (tip, length, height, sweep and steel) then I let him work out the rest as he is the smith. It looks like he nailed it but I will only find out in a few days.

I figured out that if I spent 2 months designing and finding a blacksmith then waited 4 months for completion I would reduce my spending habit enormously...and it worked!

I will try the next project myself with the conversion of a Nakiri into a double bevel Kamagata and re-handling. We have lots of thick wild ivy around here and it is very easy to work.

marc4pt0
07-25-2015, 07:44 AM
In an attempt at NOT buying knives for a while, I ended up with this one a month ago. So not really new, but I just wanted to spearhead page 440. It's a 4 thing for me :)
http://i1281.photobucket.com/albums/a520/marc4pt0/gyuto52100.42.3_zpsxhdyry2e.jpeg

marc4pt0
07-25-2015, 07:55 AM
For whatever reason, I'm addicted to Ian's work. He's got the "kitchen knife" thing figured out now. His work has grown leaps and bounds since last year. And last year's work didn't suck by any means. I personally think his recipe now is spot on. There isn't one thing I'd tweak or change on the two I got from him recently.

Let's just say Ian gets it.

DamageInc
07-25-2015, 08:06 AM
A little something to distract me from my Kato woes.

http://gabeazo.com/images/171e2cc93f97bbe38164.png

Thanks Matus!

spoiledbroth
07-26-2015, 03:06 AM
this guy just popped up at Chicago ISC... Hopefully just a few more days until it arrives in Winnipeg...! Gorsh I love me a new 240.

http://i58.tinypic.com/2reksd5.jpg

(picture is from the seller)

easy13
07-26-2015, 01:09 PM
210 Tadafusa Nashiji, Blue #2, Nice Grind, Hefty Knife that gets pretty damn thin at the edge, a little rounding of spine/choil will help. I Rehandled it with a nice one by Anton though the stock handle is good quality for a low priced Wa. You can score these off ebay for cheap and got it shipped from Japan in under a week. Great project knife.

CHOIL/STOCK HANDLE

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_5336.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_5336.jpg.html)

FINISHED PRODUCT

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_5350.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_5350.jpg.html)

cheflarge
07-26-2015, 01:17 PM
Nice!

spoiledbroth
07-26-2015, 04:23 PM
210 Tadafusa Nashiji, Blue #2, Nice Grind, Hefty Knife that gets pretty damn thin at the edge, a little rounding of spine/choil will help. I Rehandled it with a nice one by Anton though the stock handle is good quality for a low priced Wa. You can score these off ebay for cheap and got it shipped from Japan in under a week. Great project knife.

CHOIL/STOCK HANDLE

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_5336.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_5336.jpg.html)

FINISHED PRODUCT

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_5350.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_5350.jpg.html)Hey this is a really cool knife, can you let us know what you think of the profile and edge retention when you've had sufficient time to evaluate?? I have it in my mind you work in the industry so it'd be great to get your thoughts on such a knife.

schanop
07-27-2015, 01:12 AM
Just got another Shig on the block, a 210 kitaeji santoku.

https://lh3.googleusercontent.com/7Nxrpk5z-0obFCqFUfOGmm54YhMfC2I2TknJRCNLZHw=s1280

chinacats
07-27-2015, 01:19 AM
Just got another Shig on the block, a 210 kitaeji santoku.

https://lh3.googleusercontent.com/7Nxrpk5z-0obFCqFUfOGmm54YhMfC2I2TknJRCNLZHw=s1280

Very nice! IMO this is the proper length for a santoku profile...love to hear your thoughts on this knife once you break it in.

Cheers

kevpenbanc
07-27-2015, 03:45 AM
Very nice! IMO this is the proper length for a santoku profile...love to hear your thoughts on this knife once you break it in.

Cheers

+1

Mute-on
07-27-2015, 04:27 AM
Just got another Shig on the block, a 210 kitaeji santoku.

https://lh3.googleusercontent.com/7Nxrpk5z-0obFCqFUfOGmm54YhMfC2I2TknJRCNLZHw=s1280

Chanop, you are killing me! Haven't bought a Shigefusa in ages and suffering withdrawal :(

Congratulations :)

schanop
07-27-2015, 04:40 AM
Gotta thank Huw very much for this, for letting it come this way.

This one is 214mm edge length, 51mm tall at the heel, 210g heavy. So it is pretty hefty for the size. Profile-wise, it is pretty much the same as my 240mm yo, except for the tip part. You can think of it as a 240 gyuto with tip broken off big time, and ground back to be a santoku from spine down.

Just cut with it for a dinner prep and it feels as good as any other Shig double bevel knives I have used.


Very nice! IMO this is the proper length for a santoku profile...love to hear your thoughts on this knife once you break it in.

Cheers


+1


Chanop, you are killing me! Haven't bought a Shigefusa in ages and suffering withdrawal :(

Congratulations :)

aboynamedsuita
07-27-2015, 01:36 PM
Just got another Shig on the block, a 210 kitaeji santoku.]

Nice knife, congrats! I have another Shig enroute from Maksim, but there were no kitae-ji in this email


Profile-wise, it is pretty much the same as my 240mm yo, except for the tip part. You can think of it as a 240 gyuto with tip broken off big time, and ground back to be a santoku from spine down.

Reminds me of my 270mm Watanabe K-gyuto, except with 300mm instead

j22582536
07-27-2015, 02:19 PM
Saji Takeshi SG2 240mm Gyuto

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2030_zps2zrdanx7.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2030_zps2zrdanx7.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2034_zpstrpainqp.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2034_zpstrpainqp.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2070_zpsg3hgs84t.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2070_zpsg3hgs84t.jpg.html)

spoiledbroth
07-27-2015, 03:10 PM
Saji Takeshi SG2 240mm Gyuto

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2070_zpsg3hgs84t.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2070_zpsg3hgs84t.jpg.html)
wooooow nice collection! what are the top two? kato??

schanop
07-27-2015, 04:02 PM
Saji Takeshi SG2 240mm Gyuto

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2070_zpsg3hgs84t.jpg[/URL]

Saji is nice, but the rest are better.

j22582536
07-27-2015, 04:35 PM
wooooow nice collection! what are the top two? kato??

Yeah, from top to bottom are: kato, kato, shig, saji, shig

420layersofdank
07-27-2015, 04:42 PM
DUDE!!! Now that's a sick lineup!! I would do prison time for that rack

BrianT
07-27-2015, 06:08 PM
DUDE!!! Now that's a sick lineup!! I would do prison time for that rack

+1 :)

Peregrine
07-27-2015, 06:23 PM
Hideo Kitaoka 240mm kiritsuke

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/q89/s720x720/11011884_10102612142827120_4875912399657283486_n.j pg?oh=38339745b091b7947bd165779dd2a0a3&oe=5652B1B5

chinacats
07-27-2015, 06:41 PM
Nice knife Peregrine, what's the heel height?

Peregrine
07-27-2015, 07:53 PM
37mm total heel height with a 22mm drop.

spoiledbroth
07-29-2015, 11:59 PM
Had fun playing with my Sukenari Ginsanko 240 gyuto today at work... Seems like quite a nice performer. Ho wood handle is better than some I have seen and the buffalo horn has a good chamfer on it. Quite a big handle, but the neck of the knife is pretty big and it's quite a heavy blade. No wedging on potatos or carrots, just destroyed onion and bell pepper brunoise, no pull whatsoever and I think it's got some asymmetry to it... I've been getting into 70/30 or 80/20 bevels... lot easier to sharpen the backside and do Jon's deburring method without clipping the handle.

The knife came with some condensation on it... but was stored in noncorrosive paper. Kinda weird and I noticed a pit in the cladding but its way up by the spine. I'm quite happy for 220CAD shipped. Thanks kkf!

heres another shot from the seller...

http://i.imgur.com/Sw5vXpK.jpg

koki
07-30-2015, 03:39 AM
Had fun playing with my Sukenari Ginsanko 240 gyuto today at work... Seems like quite a nice performer. Ho wood handle is better than some I have seen and the buffalo horn has a good chamfer on it. Quite a big handle, but the neck of the knife is pretty big and it's quite a heavy blade. No wedging on potatos or carrots, just destroyed onion and bell pepper brunoise, no pull whatsoever and I think it's got some asymmetry to it... I've been getting into 70/30 or 80/20 bevels... lot easier to sharpen the backside and do Jon's deburring method without clipping the handle.

The knife came with some condensation on it... but was stored in noncorrosive paper. Kinda weird and I noticed a pit in the cladding but its way up by the spine. I'm quite happy for 220CAD shipped. Thanks kkf!

heres another shot from the seller...

http://i.imgur.com/Sw5vXpK.jpg


Where did you get the knife?

spoiledbroth
07-30-2015, 04:28 AM
Where did you get the knife?Bought it from a fella on kkf actually, he'd posted a thread a while back about them so I thought I'd ask what he thought of the knife and ended up buying it. They're available on HiromotosToGo. :scared4:

koki
07-30-2015, 05:37 AM
Oh I see. Seems like a good knife!

vern1
07-30-2015, 07:03 PM
Tried to post a pic but guess I dont have enough threads yet

Picked up my cck 1303, ran it over my 3000stone and cuts very well. Stained the handle and lacquered it so looks nicer!

Still waiting on my Aritsugu gyuto for 2 weeks now!

daveb
07-30-2015, 11:18 PM
No post count requirement for pics.

vern1
07-31-2015, 08:55 AM
No post count requirement for pics.

That's odd then because my Posting Permissions say I am not allowed to post attachments?

DamageInc
07-31-2015, 12:36 PM
Don't post as an attachment. Post it as an image. Upload it to an image sharing website and link it via the image tool in the post window toolbar.

drake
07-31-2015, 02:22 PM
Love the Saji. Awesome knife.

vern1
07-31-2015, 05:47 PM
http://s613.photobucket.com/user/vern123/library/

vern1
07-31-2015, 05:50 PM
I tried an image sharing device but that didn't work. Why can't you just add attachments????

havox07
07-31-2015, 05:59 PM
http://i613.photobucket.com/albums/tt216/vern123/utf-8QRICKSTABLET_-_WIN5F201507305F185416_zpsbcd354d5.jpg (http://s613.photobucket.com/user/vern123/media/utf-8QRICKSTABLET_-_WIN5F201507305F185416_zpsbcd354d5.jpg.html)

you linked the library not the direct image, if you click on the image and go to the img link text then it will work.

vern1
07-31-2015, 06:44 PM
See you found it somehow.....

Anyways just a plain ol cck with a cheap dye job!

Still waiting on the Aritsigu . Driving me crazy cause now I wont have it to show off with the 25 people at my BBQ tomorrow!!

spoiledbroth
07-31-2015, 11:57 PM
Just bought a Tanaka Gin 3 Nashiji 150mm petty. Falling in love with ginsanko again, it's pretty much like semi stainless without the threat of staining or corrosion due to poor care.

sharptools
08-01-2015, 04:58 AM
Mr Nagao bolsterless honyaki

Quite a nice blade! Has a good acoustic quality.

http://i.imgur.com/1oAYtFl.jpg

Ruso
08-03-2015, 06:48 PM
Just re-handled my Sakai Takayuki petty with Anton's handle.
http://s3.postimg.org/wuwjdr1cj/image.jpg

http://s3.postimg.org/in6up3onn/image.jpg

Von blewitt
08-03-2015, 07:00 PM
Dave did an incredible job refurbing this 50's F.Dick for me.
The blade was repaired and refinished, finger guard removed, bolster replaced and a new Kingwood handle. It is a real beauty.
http://i1323.photobucket.com/albums/u595/huwjones1983/28C938E7-A285-47BF-9224-C54877125061_zpsb8egvgdk.jpg (http://s1323.photobucket.com/user/huwjones1983/media/28C938E7-A285-47BF-9224-C54877125061_zpsb8egvgdk.jpg.html)

knyfeknerd
08-03-2015, 07:58 PM
Wow Huw, it looks great. It screams "finesse", if that makes any sense...
..... never thought I'd say this, but I really want to touch that Dick!

aboynamedsuita
08-03-2015, 10:08 PM
Looks nice, a lot of heritage to that knife. I remember when Dave was doing the WIP thread for that one. Also lookin' forward to seeing the custom Miz :cool2:

I don't even want to get into the latter part of Knerd's comment

chiffonodd
08-03-2015, 10:18 PM
Wow Huw, it looks great. It screams "finesse", if that makes any sense...
..... never thought I'd say this, but I really want to touch that Dick!

Careful . . .that's how you end up getting blasted with donkey sauce

BlueWolf
08-03-2015, 11:29 PM
Just got this Shigefusa Nakiri. Haven't put it to use yet but I love the hand made look of it.

http://i58.tinypic.com/e0ifyd.jpg

http://i61.tinypic.com/16c53xj.jpg

http://i61.tinypic.com/103cqi1.jpg

BlueWolf
08-03-2015, 11:35 PM
What image hosting site/s do people like? Tinypic is free but almost unusable for me because of the barrage of data intensive Ad attacks.

havox07
08-03-2015, 11:38 PM
Imgur works well but I don't know if it works for embedding here.

spoiledbroth
08-03-2015, 11:49 PM
Oooh nice Shig, that one of the less pricey ones from Japan Woodworker?

daveb
08-03-2015, 11:55 PM
Dropbox works for me. I like easy. Imgur images don't view as well. Photobucket also does not view well. For me.

daveb
08-03-2015, 11:56 PM
Looks nice, a lot of heritage to that knife. I remember when Dave was doing the WIP thread for that one. Also lookin' forward to seeing the custom Miz :cool2:

I don't even want to get into the latter part of Knerd's comment

Dave does have a way with Dicks.:whistling:

BlueWolf
08-04-2015, 12:03 AM
Yeah less pricy is the operative word with Shigs. This was the only one i could touch in my range. Have to wait on the Kasumi 240 Wa I guess. I didn't get it from Japan Woodworker. I got the last one from a seller in Japan. Most places seem to be out of stock of this one.

Cheeks1989
08-04-2015, 01:23 PM
First shig 275mm heel to tip sujihiki.
http://i.imgur.com/EO3niqW.jpg
Sorry for the crap picture.

Dardeau
08-04-2015, 04:06 PM
Cheeks, that looks nice!

Cheeks1989
08-04-2015, 04:33 PM
Thanks!! Here is a little bit better of a picture.
http://i.imgur.com/ruPyw3h.jpg
Ps I think I got bit by the shigefusa bug now.

schanop
08-04-2015, 05:16 PM
Whoa, nice suji.


Thanks!! Here is a little bit better of a picture.
http://i.imgur.com/ruPyw3h.jpg
Ps I think I got bit by the shigefusa bug now.

Cheeks1989
08-04-2015, 06:37 PM
Whoa, nice suji.

Thanks Schanop, that means a lot coming from a Shig collector like you.

aboynamedsuita
08-04-2015, 08:41 PM
Looks like we got a case of déjà vu:

28544
28545

Shigefusa Kasumi 270mm wa-Sujihiki, 281mm heel to tip. Got it from Maksim and it just arrived today. I'm no Shig expert, but I'm sure it has "the clouds":
28546

My end game is to have one Shig from each of the series.

schanop
08-04-2015, 08:52 PM
That is the cloud, all right. Looks pretty good.


I'm no Shig expert, but I'm sure it has "the clouds":
http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=28546&d=1438735221&thumb=1

My end game is to have one Shig from each of the series.

Cheeks1989
08-04-2015, 08:53 PM
Tanner I love your new knife beautiful!! :D

BlueWolf
08-04-2015, 08:53 PM
Nice Slicer man. Hey I was wondering about the best size for a suhjihiki. Do you think a 240 is a little small? Is it better to have one a little longer Like the 275mm you have pictured?

BTW pic isn't that bad. I didn't take that pic of my Shig Nakiri, but looks like I need to buy yet another item i can't really afford right now and thats a half way decent camera. I lost an ok one and am trying to get by with a joke older Ipod camera. I just have a crappy no frills phone, so no good camera there. I think I know which camera I want but was hoping for the price to go down.

aboynamedsuita
08-04-2015, 09:24 PM
Thanks for the compliments all! I already had a Kasumi gyuto awaiting a rehandle but the thought of a Shigefusa Suji really appealed to me for some reason, perhaps because I'm a lefty and a yanagi would be tough to come by. The Suji is the winner of the two so it's gonna be time for some tough love.

havox07
08-04-2015, 09:33 PM
Nice Slicer man. Hey I was wondering about the best size for a suhjihiki. Do you think a 240 is a little small? Is it better to have one a little longer Like the 275mm you have pictured?

BTW pic isn't that bad. I didn't take that pic of my Shig Nakiri, but looks like I need to buy yet another item i can't really afford right now and thats a half way decent camera. I lost an ok one and am trying to get by with a joke older Ipod camera. I just have a crappy no frills phone, so no good camera there. I think I know which camera I want but was hoping for the price to go down.

Most people say to get at least 270 for a slicer, otherwise it really isn't much different than using a gyuto and you run out of length for slicing some objects. I think a 270 is a pretty good size for a home kitchen.

420layersofdank
08-04-2015, 09:38 PM
I think 240s are definitely necessary if you ask me. I have a g kagekiyo 270 suji and a 210 g ginga suji but still find myself searching for a 240.Idk why but maybe it's a.complex I acquired from wanting more

daveb
08-04-2015, 10:13 PM
Is it to late for the Shig party? (Actually have had this a little while)

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/Suji%20Fest/2013-11-24%2011.00.21.jpg


I like having both a 240 and a 270 Suji. The 240 is fine for chicken breasts, pork tenderloins, slicing steaks, etc. The 270 will slice most anything. I caught carving duty at an open house and had 3 going at once. 270 Shig, 210 Harner Line Knife, 240 Tad. (Just remembered that was party when lady went swimming, little black dress, lots of jewelry and a bottle of wine...)

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/Suji%20Fest/2014-12-05%2018.37.28.jpg

Pensacola Tiger
08-04-2015, 10:14 PM
The dark cloud.

28548

The silver lining.

28547

Tansu Knives 262 mm 52100 wa-sujihiki.

aboynamedsuita
08-04-2015, 10:17 PM
I LOVE the coordinated handle on the carving fork daveb. Is that a Zwilling?

I've been debating rehandling some kitchen tools, I'm thinking of putting a stock hō wood handle on my citrus zester and cheese wire for practice

daveb
08-04-2015, 10:43 PM
I LOVE the coordinated handle on the carving fork daveb. Is that a Zwilling?

I've been debating rehandling some kitchen tools, I'm thinking of putting a stock hō wood handle on my citrus zester and cheese wire for practice

The fork has the Twins logo and INOX but not marked Zwilling or Henckels. (Of course it's one or both) The Honesuki is Yoshikane. Mike Henry did the handles on the "Turkey Set" back in the day.

You should make some sawdust. KKnerd has posted some good looking pics of fish spats he's rehandled for giggles. I want to do a bench scraper one day.

@Rick - You always define good taste.

BlueWolf
08-04-2015, 10:57 PM
You guys like the Masamoto KS Slicer? 240mm or 270mm, but seems to be harder to find in the larger size.

chinacats
08-04-2015, 11:08 PM
Just remembered that was party when lady went swimming, little black dress, lots of jewelry and a bottle of wine...


That's enough to make a Shig rust :eek2:

j22582536
08-05-2015, 12:30 AM
Is it to late for the Shig party?

There are like almost 10 shigs in the last couple pages

jimbob
08-05-2015, 02:37 AM
Nice Suji tiger! The first Mert suji I've seen, looks very nice. What's the height if you don't mind me asking. And is it a stiffy?......

Von blewitt
08-05-2015, 03:07 AM
The dark cloud.

28548

The silver lining.

28547

Tansu Knives 262 mm 52100 wa-sujihiki.

That looks Great Rick!
My Carter showed up in a similarly dishevelled looking box, must be a couple of cowboys at auspost.

schanop
08-05-2015, 03:31 AM
That looks Great Rick!
My Carter showed up in a similarly dishevelled looking box, must be a couple of cowboys at auspost.

Lucky me then, last two knives from you, Huw, boxes arrived in pristine condition.

Pensacola Tiger
08-05-2015, 10:13 AM
Nice Suji tiger! The first Mert suji I've seen, looks very nice. What's the height if you don't mind me asking. And is it a stiffy?......

39.4 mm at the heel. Very minimal flex.

spoiledbroth
08-06-2015, 02:00 AM
I got a Tanaka G3 240 to replace my sukenari while it gets a rehandle, partially because I was unsure how long the knife would take to come back and partially because I have been interested in a Tanaka for some time. Today the vendor sent me a few different choil shots and profile photos, I thought I'd share the ones I picked out. Pretty good service! I never had anyone do that before, and I pretty much always write and ask that the knife be inspected.

Anyway, here's the choil. The other choils looked like they had more of an even grind or at worst lefty asymmetry.
http://i.imgur.com/TkLsos9.jpg

Of the three in the second photo I picked the first one. Looked like it had a nice neck and the most generous blade out of the three in terms of height and potentially length.
http://i.imgur.com/N35AjwO.jpg

sharptools
08-06-2015, 09:25 PM
How do you like the G3 so far?

spoiledbroth
08-07-2015, 12:25 AM
How do you like the G3 so far?
Whoops it'll be here on the 18th, someone's smuggling it across the border for me (Dear CBSA: Just kidding, it's getting declared.)

I'll be sure to post a review.

kevpenbanc
08-07-2015, 06:10 AM
Fu-Rin-Ka-Zan 300mm Takohiki
http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112234_zps1zhgyj87.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112234_zps1zhgyj87.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112315_zpsu7wzixek.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112315_zpsu7wzixek.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112334_zpsl4b8i8fg.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112334_zpsl4b8i8fg.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112428_zpsdzyrkgos.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112428_zpsdzyrkgos.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112412_zpsjqoqvblf.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112412_zpsjqoqvblf.jpg.html)

Von blewitt
08-07-2015, 07:23 AM
Custom ordered Mizuno Tanrenjo 285mm Gyuto

http://i1323.photobucket.com/albums/u595/huwjones1983/38E8070F-9821-4851-BFBF-B29CC276AD15_zps7wnufrvw.jpg (http://s1323.photobucket.com/user/huwjones1983/media/38E8070F-9821-4851-BFBF-B29CC276AD15_zps7wnufrvw.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/7278D4E1-5B22-4A61-8FEC-EEBF4CD47B8D_zpsanhyi5yh.jpg (http://s1323.photobucket.com/user/huwjones1983/media/7278D4E1-5B22-4A61-8FEC-EEBF4CD47B8D_zpsanhyi5yh.jpg.html)http://i1323.photobucket.com/albums/u595/huwjones1983/EB8212BA-562F-4C78-9288-64CCBF31D287_zps9527gybm.jpg (http://s1323.photobucket.com/user/huwjones1983/media/EB8212BA-562F-4C78-9288-64CCBF31D287_zps9527gybm.jpg.html)

Timthebeaver
08-07-2015, 08:01 AM
Did you request the suminagashi grind again Huw? Looks awesome anyhow. Must resist the temptation to get a Miz.

Von blewitt
08-07-2015, 08:24 AM
Yeah I wanted the same grind, I also tweeked the measurements, the Standard 300mm Gyuto is 290mm and 52mm at the heel, i asked for 285mm & 56mm

The finish on this knife is the nicest Mizuno I've seen, nice even horizontal scratches and the Choil is rounded & polished.

Cheeks1989
08-07-2015, 09:22 AM
I'm really jealous of that mizuno. Really nice!

knyfeknerd
08-07-2015, 10:27 AM
That thing is a beast Huw! How are you liking the large size?
I'll bet it's a prep monster!

Von blewitt
08-07-2015, 07:57 PM
That thing is a beast Huw! How are you liking the large size?
I'll bet it's a prep monster!

Thanks Chris,
Yeah I am, it slays veg, very little wedging even with large carrots. If I had one complaint a bit more taper towards the tip would be nice, but I'm being picky.

Cheeks1989
08-08-2015, 12:58 PM
Bill Burke 247mm san mai gyuto.
http://i.imgur.com/95aA9ll.jpg

brianh
08-08-2015, 01:37 PM
210mm Zakuri gyuto, re-profiled, thinned, and spine/choil rounded by Obi Jon at JKI. He even took the time to Skype and show me some various ones he had in stock before doing the work. Stefan handle of stabilized American chestnut reclaimed from an old barn with redwood ferrule, perfectly installed by Dave Martell. I can't wait to play with this more.

http://kurtsequipment.com/knives/zakuri2101.jpg
http://kurtsequipment.com/knives/zakuri2102.jpg
http://kurtsequipment.com/knives/zakuri2103.jpg
http://kurtsequipment.com/knives/zakuri2104.jpg
http://kurtsequipment.com/knives/zakuri2105.jpg

henkbam
08-08-2015, 02:10 PM
Great looking knife and love the handle, nice warm colours! Is this Zakuri in AS, B#1 or White#2?

brianh
08-08-2015, 02:18 PM
Thanks! Blue #1.

TheDispossessed
08-08-2015, 04:18 PM
Nice looking Zakuri. Jon B is a thorough man. One look at his IG will show you this as he documents nearly all his meals in great detail.

chefcomesback
08-08-2015, 05:12 PM
Bill Burke 247mm san mai gyuto.
http://i.imgur.com/95aA9ll.jpg

That looks awesome

Cheeks1989
08-08-2015, 05:22 PM
That looks awesome

Thanks Mert!!

Von blewitt
08-08-2015, 06:25 PM
Bill Burke 247mm san mai gyuto.
http://i.imgur.com/95aA9ll.jpg

I love that knife, I miss it a lot!!! haha
Great score

DamageInc
08-08-2015, 06:40 PM
That Bill Burke is absolutely stunning. Congratulations.

Cheeks1989
08-08-2015, 07:02 PM
Thanks Guys. I really am kinda blown away with the knife just through some light prep.

aboynamedsuita
08-08-2015, 07:06 PM
That knife looks wicked, is the Hamon as high on the other side too?

chefcomesback
08-08-2015, 07:22 PM
That knife looks wicked, is the Hamon as high on the other side too?

It is stainless clad 52100 , therefore what you see is Lamination line , not hamon

aboynamedsuita
08-08-2015, 07:38 PM
I stand corrected, thanks for the clarification (I have a bad habit of mixing up terms sometimes)

brainsausage
08-09-2015, 12:12 AM
I love that knife, I miss it a lot!!! haha
Great score

I thought that sucker looked a tad familiar...

JBroida
08-09-2015, 12:51 AM
Nice looking Zakuri. Jon B is a thorough man. One look at his IG will show you this as he documents nearly all his meals in great detail.

i'm taking photos less and less at dinner though... i've finally come to see how much it gets in the way of enjoying dinner and the people around me

Also, as a note on the zakuri for anyone interested... i often go thinner when doing that kind of work, but we had discussed toughness as a part of the project, so its a bit thicker behind the edge for added durability.

MrOli
08-09-2015, 06:51 PM
Currently in transit from Japan...can't wait to get my hands on this one!

https://farm1.staticflickr.com/317/19776238098_1050f53681_z.jpg

It is here!

Just as I expected, great food separation and a fine edge.

Sure if you are planning to plow though 20 pounds of root veggies it is not going to be the one as it sports Heiji's well known geometry but I wanted a custom knife specifically for ultra fine cuts and detailed tip work..

I am delighted with the result, totally under the charm of the understated looks, weight and the general feel of the knife.

TheDispossessed
08-09-2015, 11:19 PM
i'm taking photos less and less at dinner though... i've finally come to see how much it gets in the way of enjoying dinner and the people around me

Also, as a note on the zakuri for anyone interested... i often go thinner when doing that kind of work, but we had discussed toughness as a part of the project, so its a bit thicker behind the edge for added durability.

Ok, but what about meat break? I'm still seeing plenty of those..

JBroida
08-09-2015, 11:24 PM
Ok, but what about meat break? I'm still seeing plenty of those..

thats because we have a kitchen at the store and i can only answer so many e-mails before i need to do something else for a bit... sweetbreads coming up this week :)

spoiledbroth
08-10-2015, 04:51 PM
aw yeah Mr. Broida, sneak at least one pic if you can and it's not obliterating the convivial experience that is breaking (sweet)bread... ;)

Pensacola Tiger
08-11-2015, 04:21 PM
A brace of Raders. The gyuto is new (to me); some of you may remember the paring.

28640

Cheeks1989
08-11-2015, 04:30 PM
They look awesome together Rick.

BlueWolf
08-11-2015, 11:00 PM
Nice knives guys, I'm enjoying the show.

V1P
08-11-2015, 11:34 PM
A brace of Raders. The gyuto is new (to me); some of you may remember the paring.

28640

Wow Tiger, you're on a buying spree! [emoji16]

pleue
08-12-2015, 12:34 AM
Nice! I have that parer's siblings! Gyuto looks gorgeous

Godslayer
08-12-2015, 06:25 AM
A brace of Raders. The gyuto is new (to me); some of you may remember the paring.

28640

That paring knife is amazingly beautiful. 11/10

Anton
08-12-2015, 08:42 AM
Custom ordered Mizuno Tanrenjo 285mm Gyuto

http://i1323.photobucket.com/albums/u595/huwjones1983/38E8070F-9821-4851-BFBF-B29CC276AD15_zps7wnufrvw.jpg (http://s1323.photobucket.com/user/huwjones1983/media/38E8070F-9821-4851-BFBF-B29CC276AD15_zps7wnufrvw.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/7278D4E1-5B22-4A61-8FEC-EEBF4CD47B8D_zpsanhyi5yh.jpg (http://s1323.photobucket.com/user/huwjones1983/media/7278D4E1-5B22-4A61-8FEC-EEBF4CD47B8D_zpsanhyi5yh.jpg.html)http://i1323.photobucket.com/albums/u595/huwjones1983/EB8212BA-562F-4C78-9288-64CCBF31D287_zps9527gybm.jpg (http://s1323.photobucket.com/user/huwjones1983/media/EB8212BA-562F-4C78-9288-64CCBF31D287_zps9527gybm.jpg.html)

28641

aboynamedsuita
08-12-2015, 10:01 PM
Lol Anton that's the same sorta image I conjure up in my mind when I see it. That knife is a beast, for some reason it even looks bigger than my 300mm dragon Misono

Dardeau
08-12-2015, 10:03 PM
What are you cutting on with the bigassed knives? First the big Heiji suji, now this!