Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 5 of 7 FirstFirst ... 34567 LastLast
Results 41 to 50 of 62

Thread: My take on Masamoto

  1. #41
    Senior Member
    99Limited's Avatar
    Join Date
    Mar 2011
    Location
    LVW, Manchester, NJ
    Posts
    1,220
    Excellent work, you should feel pretty good about these.


  2. #42

    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,933
    Quote Originally Posted by 99Limited View Post
    Excellent work, you should feel pretty good about these.
    I do, but I don't stop here.



    https://www.facebook.com/ST-Machine-...3629542674267/

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

  3. #43

    JohnnyChance's Avatar
    Join Date
    Feb 2011
    Location
    NOLA
    Posts
    3,389
    Nice! Some good looking patina already as well.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #44
    Senior Member

    Join Date
    Feb 2011
    Location
    USA
    Posts
    5,521
    Very nice, Marko. I'd love to see (or even read about) how they sharpen up and cut.

    Rick

  5. #45

    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,933
    I will send out several knives for testing and feedback. There will be two different heat-treatment for 52100, and there are two new steels I will try.

    This week, I will only do heat treating and work on custom orders (sayas and handles). You guys have a lot of patience but it is probably wearing thin.

    M


    https://www.facebook.com/ST-Machine-...3629542674267/

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

  6. #46
    Senior Member riverie's Avatar
    Join Date
    Mar 2011
    Location
    NYC
    Posts
    207
    excellent job Marko, i really like that masamoto profile. can't wait to hear for the testing and the feedback on that.

  7. #47
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    4,015
    those look great, Marko! i'd love to test drive one of them.

  8. #48
    Canada's Sharpest Lefty
    Join Date
    Mar 2011
    Posts
    5,505
    Beautiful stuff Marko! Why does my knife have a big stain on it like that? I guess that means I get a discount, right?

  9. #49

    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,933
    Both of these are not for sale at this time. The one with the stain I am keeping (using it for the second day and still like it) the other one I am going to send to couple of pro members here for evaluation and feedback. If all goes well, I should offer pre-orders as of next months. The first few orders will be discounted.

    M
    PS: suji is next.


    https://www.facebook.com/ST-Machine-...3629542674267/

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

  10. #50
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    4,015
    i'm a pro. admittedly the stuff i'm a pro in is sciencingy, and not cookingy, but it should still count!


Posting Permissions

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