Recent content by Anpanman

Hello Tobbe! I'm an one hour drive to your east, and if you would like to look at some decent knives before starting to manufacture you are welcome to drop in. Abbe

I received message yesterday mine was finished, so it seems they are under production.

I did PayPal and PM, but just to sure to get in line I post here too. Really looking forward to this, thanks!

I made one a while ago that I thought I´d share. Fun and lots of knife work. Featured knives are Masamoto KS 270, Misono honesuki, Masamoto SW 165 and Moritaka 300 suji. First the stuffing: goat cheese, basil, sundried tomatoes, grilled red pepper, grilled garlic, bread, dry sherry, olive...

Almost too good to be true, but of course I want to be in! Awesome!

I'd like to be in for one also.

Cheers wenus2, yours is pretty too!

My 270 is long - 282 mm edge.

It goes from dull gray to rather radiant colors depending of the light. I have been cutting a little bit of everything with mine and this is what it looks like today. Avatar is KS too.

Turn your volume up just a little and feel how the hair on your arms (if it isn´t shaven of) starts to stand straight. 1.5 liters of supercharged vintage formula V12. http://www.youtube.com/watch?v=RBKUQPjQ16I

Indeed I did, thanks to KKF.

KS 270 gyuto that I sort of polished. Photo was taken in flattering light, but it´s a lovely knife.

Big thanks for warm welcome everyone, glad to be here! Found and posted pix of one ballotine: http://www.kitchenknifeforums.com/showthread.php/10881-My-take-on-the-forum-bird By the way, maybe it sounded like I´ve been buying tons of gear wich is not true, but I bought some. I´ll try to post.

I mentioned in my introduction post that I had made a couple of chicken ballotines, and it was suggested i`d post some photos. The ballotines are great fun I think. This one was stuffed with feta cheese, dry-cured ham, grilled paprika, dried tomatoes, garlic, sage, basil and parsley. Cooked in...

Hello all, After two years of almost daily lurking I thought it was about time introduce myself. I´m a home chef for 20 years, 38 years old, cooking basically daily for my wife and daughter. Big interest in food and food related tools. I have been picking up steel and stones for about five...