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Thread: New Series- Gesshin Kagekiyo (maybe the most badass thing yet)

  1. #21
    Just beautiful. Love that geometry.

  2. #22
    Senior Member Justin0505's Avatar
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    DAMN IT JON!!!!


    I really might have to look into that feature that makes posts by certain users invisible...
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  3. #23
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    Any chance on getting a bigger petty in the future? maybe a 175 wa petty? 185? somewhere in that range?

  4. #24
    not sure about how we want to expand this line yet... we'll see. Already sold out of one type already (and we started off with decent inventory).

  5. #25
    These look amazing, Jon. Nice work.

    Quick question just out of curiosity...Is there any particular reason that a lot of semi-stainless/stainless clad knives come with the type of finish you see on the ginsanko ones in this series? I'm thinking of Yoshikane, Gengetsu, Tanaka, Gesshin Hide, etc. Why are these knives not finished with a "regular" kasumi like in Heiji's semi-stainless or like most carbon knives (not that the current finish looks bad, they're obviously beautiful knives)?

  6. #26

  7. #27
    Quote Originally Posted by JBroida View Post
    what exactly do you mean? that they are extra shiny?
    I think heirkby is asking why Ginsanko knives tend to be cladded knives rather than monosteel like the Inox Honyaki series, which is a pretty good question. I'm assuming that even though Ginsanko isn't as hard as carbon steel, it's still pretty damn hard so that it's easier to shape and make by cladding it between softer steels...

  8. #28
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by phan1 View Post
    I think heirkby is asking why Ginsanko knives tend to be cladded knives rather than monosteel like the Inox Honyaki series
    I don't know what he's asking, but I doubt it's that. The "Inox Honyaki" knives, if you mean Suisin, ain't Honyakis.

  9. #29
    Senior Member Anton's Avatar
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    Killing me, just killing me with these

  10. #30
    Quote Originally Posted by phan1 View Post
    I think heirkby is asking why Ginsanko knives tend to be cladded knives rather than monosteel like the Inox Honyaki series, which is a pretty good question. I'm assuming that even though Ginsanko isn't as hard as carbon steel, it's still pretty damn hard so that it's easier to shape and make by cladding it between softer steels...
    Thats not always the case at all... clad knives allow for different HT to be done. It also depends on the regions. There are some regions where you see solid ginsanko. But in this case, we thought the clad knife was the smarter way to go for the properties of the knife, steel, sharpening, etc.

    Its not about ease of making and shaping. Its about what makes sense based on the kind of performance we want out of it (including ease of sharpening).

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