Special Shigefusa 270mm Gyuto/Suji

Hello KKF!

So this is I knife I bought over a year ago and I used the hell out of it. Eventually I discovered an over grind (!?Shigefusa?!) that caused a dip in the edge. I sent her off to the man himself, Jon Broida, For a dramatic thinning that turned the knife into a Gyuto/sujihiki. The Grind of the knife is now very similar to a kagekiyo, VERY subtle convex, but almost flat bevels that transition into a subtle S between the shinogi and spine. I took it from there and hand sanded out the grind lines (some still slightly visible for a rustic look). Then I began experimenting with etching the blade, using shellac to protect the areas I didn't want the etchent to touch. It came out beautifully, the cladding is slightly matte, with very visable "clouds", and the core steel is close to mirror (7k paper finish). Due to the etching the cladding is much more resistant to patina. Comes with a saya that does NOT fit snugly due to the thinning, but is better than nothing. This knife is scary sharp, scary thin, and now a nice little show piece. $600 USA All included, international to be negotiated

https://www.instagram.com/p/BE1nv5rP3rL/?taken-by=cheflivengood

More Pictures

It looks amazing - you did quite some elaborate work on it. I think that potential buyer could be interested in height edge length (is it still 270mm?) and maybe weight. GLWS.

good point...no calipers but let me find a tape later

ugh, if you posted this last week i would have taken it, but i already ordered a heiji suji.

could you please tell us more about the etching you did?

this would be on the taller side of a suji, put I use it as a slicer and gyuto.

panda said:

ugh, if you posted this last week i would have taken it, but i already ordered a heiji suji.

could you please tell us more about the etching you did?

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Also curious what you used to etch and the process =)

Thanks

Pmed

mikedtran said:

Also curious what you used to etch and the process =)

Thanks

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I explain it on my Instagram pretty well, cheflivengood. I will write it here tomorrow if I have time while I have my laptop

Pmed

Just saw it push cut the news print on IG. I'm floored as to why you would ever let it go.

How is the food release after the thinning?

Demessions as follows (+/- .25mm for the fact I/m using a tape measure)

width over heal: 3mm
width 2" from tip: 1.25 mm
Height at heal: 46mm
heal to tip: 273mm

Badgertooth said:

Just saw it push cut the news print on IG. I'm floored as to why you would ever let it go.

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If you saw the sneak peaks of my maumasi on the way you wouldnt ask. :hungry:

What etching agent did you use? Didn't see that on the instagram post.

The knife looks AMAZING btw!

strumke said:

How is the food release after the thinning?

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what food, it basically doesn't exist.

mikedtran said:

What etching agent did you use? Didn't see that on the instagram post.

The knife looks AMAZING btw!

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Ferric Chloride 50/50 distilled white vinegar....in my apartment sink...:doublethumbsup:

What I did Was remove the handle, hand sanded 220/300/400/600/800/1k/3k/5k/7k. Cleaned it with acetone, used a q-tip to trace the cladding with shellac with a 1mm buffer, let it dry. Quick etchent then repolished with 7k paper, acetone the shellac off . Stroped on a diamond 800 from jon (yes the special ones) and then stropped on nakayama rainbow(yes that one) and stropped on news paper. re handled really easy and then gravity push cut newspaper like it was nothing. the edge I have on it is very steep. but in one week I portioned #800 of raw chicken, and few hundred pounds of veggies with no chipping.

cheflivengood said:

What I did Was remove the handle, hand sanded 220/300/400/600/800/1k/3k/5k/7k. Cleaned it with acetone, used a q-tip to trace the cladding with shellac with a 1mm buffer, let it dry. Quick etchent then repolished with 7k paper, acetone the shellac off . Stroped on a diamond 800 from jon (yes the special ones) and then stropped on nakayama rainbow(yes that one) and stropped on news paper. re handled really easy and then gravity push cut newspaper like it was nothing. the edge I have on it is very steep. but in one week I portioned #800 of raw chicken, and few hundred pounds of veggies with no chipping.

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That shellac tracing you did gives this knife a very unique and stunning look! I'm going to have to try this. I absolutely love it!

mikedtran said:

That shellac tracing you did gives this knife a very unique and stunning look! I'm going to have to try this. I absolutely love it!

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thanks man. Check my instagram for a gessin hide I did without the shellac, pretty cool still. Like a reverse kasumi.

cheflivengood said:

thanks man. Check my instagram for a gessin hide I did without the shellac, pretty cool still. Like a reverse kasumi.

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I don't see the Hide pictures on your Instagram, but man did you do a number on this Shig! Absolutely awesome.

Johnny.B.Good said:

I don't see the Hide pictures on your Instagram, but man did you do a number on this Shig! Absolutely awesome.

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https://www.instagram.com/p/BEEQzqsv3mI/?taken-by=cheflivengood

here ya go

Bump!

Are you kidding me??? This is still around? There should've been dozens of Australians hitting each other over the head for this one ...

This must be some kind of double bevel Shig record on BST

:dazed:

still availible

SOLD Thanks KKF

Lucky buyer...