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When I first saw the knife I immediately thought Gesshin Kagekiyo. Looks to have the same grind, uses the same sanmai steels and the handle is a dead ringer for the lacquered version sold by Jon.

Just saw this interesting Anthony Bourdain hosted short film (part of the Raw Craft series). What really caught my attention was Kramers use of meteorite iron which he incorporates into his blades. Would certainly help to justify the crazy prices his work commands...

And takes a lot more investment in time and effort to get things right. But for me in this case that was half the fun.

No, same price.

Arrived yesterday. I had these custom made by TF and specified the machi. I went into a little more detail in my post in the new acquisitions section.

After many years using high carbon stainless steel and reactive carbon Sabatiers I decided to investigate options from the other side of the Pacific, namely japanese made kitchen knives. Always been fascinated by the Samurai sword culture so this was a natural progression. I've bought and...

Top is the 105g 210 Gyuto with 49mm heel height. Cutting edge is exactly 211mm. Bottom is the 125g 210 Gyuto with 44mm heel height. Cutting edge 210mm. This one also has a machi. Here are the choil shots. 49mm 44mm Finally a photo of the nicely eased spines. Hard to...

I think this comment is a little unfair and maybe applies to older batches of the TF Nishiji's. I've seen the weird spine with the depression of the core steel creating a channel which could trap moisture leading to corrosion. But this wasn't the case with the two 210mm gyuto's I received direct...

The smith is still making knives although the range and supply are inconsistent. Seems the 190mm Santuko are readily available and a western handled Honsuki.

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? GYUTO Are you right or left handed? RIGHT Are you interested in a Western handle (e.g., classic...

Been looking for something along the same lines myself. 210mm Gyuto, Wa handle, slightly blade heavy with the balance point around the pinch grip. I seem to prefer light to middleweight blades. It has to be thin behind the edge with a slight convex grind higher up to aid food release with a thin...