Me, my stuff, and I

I've been wanting to start a show-n-tell of my own for a while now, and I think I'll start off today. This will go slow for me because I want the photos to do the knife maker's hard work some justice.
What got me to start today is something I found while being dragged around a mall by the wife. Usually not a terrible time, as I simply love her company, and today I found something while waiting around for
her: this leather bag. I spotted it at H&M and saw the $49 tag. Checked it out and got in line to buy it. By the time I was next in line, wifey caught up and dumped 2 new purses in my hands, to add to checkout.

I liked the idea of this bag because I've been storing a lot of my star knives in the soft zippered padded single knife bag/case, but these don't fit inside a traditional knife bag. I'd like to keep the knives in these nylon enclosures, but it becomes a hassle keeping them together. Until now.


only $49 so I figured why the heck not?





Shigefusa 210 in it's box, 3 ZK' s in their respective cases, a 260mm Mario, a Cut Brooklyn, 2 strop pads, Mac Black ceramic, kitchen shears and Gray Kunz spoons (in the smaller case on top) plus a thermos for my Peruvian coca(ine) tea.

I definitely like the bag lol quick easy and simple

after it's packed,with plenty of more space. Plus the duffel buckles on each side do function to make it larger or smaller

before

Bag looks great. Cat wait to see what's inside those padded cases though.

So I want to start with the 210mm Damascus Gyuto from Delbert Ealy. This is by all means my first full on custom knife. I got it last summer, and I must say Del is a great guy to work with. It was delivered in this wooden chest, which took me by total surprise.







This knife is a beatuiful work horse. It's F&F are, IMHO, 2nd to none. Spine and choil perfectly rounded, fully rounded. The spine is thin, my guess would be 2.2mm, but I don't have calipers. Distal taper is spot on, making the knife very versital. The balance falls right on the machi, pretty musch at the beganing of Del's signature(?) plunge line.

Steel is carbon blend and takes a beautiful patina. Del mentioned he finished the metal with bees wax to slow the patina. This was interesting in that moisture actually beads up on the blade. Handle is Buckeye Burl, some of my favorite I've seen so far. I actually forgot what the ferrule is made of, I think it may spalted maple...

Performance:
Simply put, this knife rocks. Nothing sticks to it, breezes through vegetables easily, and strikes fear in root vegetables. Edge retention is great,but I take it to the strop or Mac Black ceramic regularly. (Yes, I'm one of those guys)

Not a bad way to start off!

Thanks!

Incredible

that knife is awesome!

I love to look at what other folks collect. What is H and M?

I'm not a big wood guy but that handle is way cool.

Salty dog said:

I'm not a big wood guy...

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TMI.

Extremely close up, the Mammoth tooth looks like an old painting of mine from many, many fogged out years ago...

Great pics Marc!

Mario 260mm with 5k+ year old Bog Wood and Mammoth Tooth ferrule.
This knife was a more than kind offering from Rick (Pensacola Tiger) in respose to my WTB thread last month. The idea was partly orchestrated by my (now 7.5 month pregnant) wife "allowing" me to celebrate my 40th bday how I choose. "Better make it count buddy" I think were her exact words...
I'm admittedly a somewhat sentimental fella, so this knife arrived with specific value alreay built in. With That said, this knife had a lot to live up to in my opinion.
Though I've played with some larger blades, up til now 240mms were the largest I ventured in owning. So the 260mms of cpm 154 steel took a little getting used to. It wasn't so much the profile as much as it was just the sheer length of it. The profile is fastly becoming one of my favorites, and I honestly believe that Mario "gets it". I've noticed others refer to it as a hybrid, and I can agree to that. It's certainly more on the gyuto side of its herritage, meaning the height of the heel, which I really like.

Typically I don't use a gyuto when it comes to fabricating protiens, simply out of respect to the media and the detail work it presents. But with Mario's profile, I had to try. The way the tip comes together, it allows good attention to the finer workings that many protiens demand. This was impressive to say the least.

On to veggies- What a great knife! It literally just flies through just about anything I throw at it. And this is where the size was a bit of a hiccup for me at first: mincing shallots. I felt like I was doing it from long distance, the space betweent product in my left hand and the handle in my right just seemed awkward at first. And here's another reason why I have to think Mario "gets it", after breezing through a couple shallots a sudden, albeit smooth, transition occured and the awkwardness was gone. (Yes weird, I know, but it's My review) The profile really does take on this "extension of the arm" that I've read others claim. I will say this though, and it is just my personal problem, the "extension" feeling is there, but the handle creates a bit of disconnect. This is only a matter of personal preference, as I like my handles with a little more bulk, or girth. Had this knife been a custom order between Mario and myself, I have no doubt that through discussions this issue wouldn't exist.
The only negative that I can offer on this knife, the handle issue NOT being a negative but soley personal, is that when chopping through hearty, larger root veggies there is some stiction. This surprised me, as again, I've read so much to the contrary. Compared to others I have, yes the sticktion is a LOT less, but it's still there. Especially w/ larger root veg. It's not enough to really slow me down, just enough to scratch my head over from time to time.

All in all, this knife has truly earned its spot on my cutting board. This should mean very little to anybody else, but it means a crap ton to me.:doublethumbsup:
I signed up a while ago to get on Mario's waiting list and think I'll keep my "slot" as I would most definitely like to see how a 240mm geared towards my likings performs. I have no doubt it'll be the bees knees.
This was supposed to be the last knife I purchase for quite some time. This has not been the case. Rules have been set though, familiar rules to many I'm sure: sell before buying. And a $200 sell does Not = a $400 buy.

Chefdog said:

Great pics Marc!

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Thanks!

Nice writeup, and terrific pictures!

Happy belated birthday.

Finally got around to getting a shot of everything that goes into the cases that fits into the leather bag posted in the beginning of this thread...

Looks like you need a sujihiki...:detective:

JMac said:

Looks like you need a sujihiki...:detective:

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you ain't kidding. haven't found too many that draw my fancy. However, I am currently working with Heath Besch on a hybrid. Close to the same as the one he did for Lefty. Also am waiting for a 270 suji from Marko...

That said, it's going to be hard to beat/replace the zKramer slicer...

A fellow forum member offered me a more than generous opportunity to play before pay on this DT ITK.
It's a marvelous blade, one which I've been wanting to get my hands on for quite some time now

Great pics!

what's in the other bag, plus the tech that came in last Saturday

nice!! how do you like shun fuji line?? any improve compare to other shun sg2 line??

Those are some great pics of my blade:thumbsup: I might have to use them if you don't mind......I am glad I can pass the "close up" test.

RRLOVER said:

Those are some great pics of my blade:thumbsup: I might have to use them if you don't mind......I am glad I can pass the "close up" test.

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Thanks Mario, and feel free to use away. In fact, if you ever feel so inclined to send some "models" my way for a free photo shoot, by all means!
In the meantime, I'm just patiently waiting for turn on your waiting list to get a 240mm from you- think the 260 may be a bit much for me. I still prep the crap out of it, but have a feeling a 240 would be a rockstar!

Will at Catchside, 240mm gyuto in O1 from his utility line. This guy is pretty bad ass