Quantcast
Ideas For Knives in Damascus For Seattle Show - Page 2
Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 21

Thread: Ideas For Knives in Damascus For Seattle Show

  1. #11
    Senior Member
    Join Date
    Aug 2012
    Location
    Portland, OR
    Posts
    392
    Hard to say as I don't know the knife crowd too well but it doesn't seem like that many people are producing high end honesukis. You might have luck selling more than one. Selections sounds great btw.

  2. #12
    Senior Member turbochef422's Avatar
    Join Date
    May 2012
    Location
    New York
    Posts
    751
    You know whatever you make will look and preform great and they will sell instantly. I think this thread was to make us jealous

  3. #13
    Make a set 3.5 inch parer, 180mm petty/Gyuto, 200mm boning, 240 Gyuto, 250 suji. If it doesn't sell I'll take it
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  4. #14
    Quote Originally Posted by Von blewitt View Post
    Make a set 3.5 inch parer, 180mm petty/Gyuto, 200mm boning, 240 Gyuto, 250 suji. If it doesn't sell I'll take it
    OK then, 2x240mm gyuto (about 250mm on the edge), 1x180mm gyuto, 1x150mm honesuki, 2x250mm sujis, 1x275mm suji, 2x190mm nakiri. I dropped 210mm suji.

    No parer or boning this time, never made one, no time to try now.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  5. #15
    Senior Member
    Join Date
    Sep 2013
    Location
    UK
    Posts
    244
    I would definitely take the 260mm Gyuto, actually 270mm would be even better. Also interested in the honesuki.

  6. #16
    Senior Member

    Join Date
    Sep 2013
    Location
    Saint-Petersburg, Russia
    Posts
    854
    Quote Originally Posted by Marko Tsourkan View Post
    OK then, 2x240mm gyuto (about 250mm on the edge), 1x180mm gyuto, 1x150mm honesuki, 2x250mm sujis, 1x275mm suji, 2x190mm nakiri. I dropped 210mm suji.

    No parer or boning this time, never made one, no time to try now.
    Marko, any chances 180 gyuto would be in stainless? If so, I'd be very interested in it.

  7. #17
    I am not sure I will have any stainless steel knives for this show, namely because I don't have any stainless on hand, and getting it and working it in time for the show might not be possible.

    52100 has 1.5% chromium and is fairly pro kitchen friendly, not to mention that it gets crazy sharp and is a breeze to sharpen. My stainless is a runner up, but I won't have any knives in it till probably in June.

    Marko


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  8. #18
    Another thing. Wa or Western? I will have both, but is there a preference of one over the other?


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #19
    Senior Member erikz's Avatar
    Join Date
    Oct 2013
    Location
    Netherlands
    Posts
    727
    I prefer wa over western almost every time. But some knives just don't feel good without a western handle.

  10. #20
    Senior Member
    Join Date
    Sep 2013
    Location
    UK
    Posts
    244
    I also generally prefer wa

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •