Search results

New custom from Dominik at Merion Forge. Superb work! Full tapered tang construction + Full kasumi polish that he accomplished using a giant ohira uchi + finger stones. + 1.2442 core steel + 240mm x 57mm + 286g + Stabilized curly lime wood handle + Workhorse grind Total: 💕

Blues on the iron cladding of a Kagekiyo B1

Thank you! Totally agree about the texture and grip. After charring I finished with steel wool and hardwax oil, which seems to have worked well.

Inspired by the toasted oak handles of @tostadas and Bryan Raquin I decided to make my own for my 240mm Munetoshi. I felt like the rustic look of a burnt oak handle would complement it nicely. First wa handle. Took some California live oak logs from a tree felled in my yard, quartersawed them...

Such a good idea! Always used carcasses of roasted chickens when making stock, but never thought to roast the vegetables too.

Sold

SPF

Price drop to $250.

@Choppin balance point is right behind the maker's mark:

Selling this lightly used Wakui 240mm migaki gyuto. A fantastic knife that I'm only selling because I have the identical knife in B#2 that I reach for more often. Specs: Core steel: White #2 Cladding: Stainless steel Blade: 240x49mm Weight: 193g Finish: migaki cladding with mirror finished core...

The stars aligned and I was able to get one of Bryan Raquin's latest offerings. "Tall Gyuto" 145sc with xc10 cladding 220 mm x 61 mm Classic grind 186 g On first impressions the classic grind reminds me most of a Takeda with a flawless grind. Handle is really comfortable too, I'm enjoying the...

Revisited this integral from Alex Horn over the weekend, such a fun knife that has a very durable laser feel. 52100 monosteel 227mm length 175g Handle is a spalted maple from the Oregon coast

For cutting through cobs I like to use a CCK 1103 cleaver. It's thin enough where it's not going to wedge, but still has 395g behind it to give it some force. There's something nice about it being less precious than other workhorse gyutos I might consider using too.

Here you go!

@Choppin thank you! It's 52mm tall at the heel, and balance point is right at the "H" in the HSC maker's mark

New custom full tapered tang Western chef knife from @HSC /// Knives . Blade length: 245 mm Weight: 228 g Steel: Z wear Handle: Macassar ebony The idea was a classic full tang Western chef knife, but elevated with an amazing steel and high quality wood scales. Harbeer went above and beyond and...

Beauty and the beast. Didn't take much to start getting a patina on the migaki - just one shallot did this! Kato STD 230mm (214g) Kato KU Morehei 230mm (217g)

FWIW, I checked the mid-point of the blade with a straightedge and the grind does seem pretty symmetric actually. So in this case the choil was misleading. Thanks for the help!

This is very helpful information, thank you for the replies! I don't notice any steering, but I do feel some resistance when cutting when I get to the shinogi line. I thought this might be more noticeable given the apparent asymmetrical grind, but it's a good point that the choil shot may be...

Let's say I'm right-handed and receive a knife with a left-hand bias. What is the best way to correct this? Option A: thin the blade to grind out the bulge on the right side of the blade face (edge facing up). Option B: sharpen the blade on the left side of the blade face (edge facing up) to...