Quantcast
Gesshin Hide Chukabocho Custom
Results 1 to 10 of 10

Thread: Gesshin Hide Chukabocho Custom

  1. #1
    Senior Member
    Join Date
    Jan 2012
    Location
    Louisville, KY
    Posts
    264

    Gesshin Hide Chukabocho Custom

    Recieved this beautiful cleaver from JKI right before Derby, but have had some issues keeping me offline. The short version vis-a'-vis reviews: To paraphrase words of 2LiveCrew

    CLEAVER GOOD! CLEAVER REAL GOOD!

    CLEAVER GOOD! CLEAVER REAL GOOD!

    Will try to insert pictures, Jon if you are reading this please do so.
    The short version is I am overjoyed with the knife, it surpassed all expectations. More to follow, got a paper due at midnight.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  2. #2
    Senior Member Shinob1's Avatar
    Join Date
    Mar 2012
    Location
    Ohio
    Posts
    284
    The lack of pictures is making me cry inside.

  3. #3

  4. #4
    Quote Originally Posted by Shinob1 View Post
    The lack of pictures is making me cry inside.
    +1

    hax9215

    More to follow



    Regards

  5. #5

    Join Date
    Feb 2011
    Location
    Salt Lake City, UT
    Posts
    2,327
    Very nice.

  6. #6
    Senior Member
    Join Date
    Jan 2012
    Location
    Louisville, KY
    Posts
    264

    Wink

    Okay, custom order Gesshin Hide Cleaver, chukabocho in Japanesethe , Washu in Mandarin.

    Ordered the washu with Plum Blossoms, and wanted "Hax" or the phonetic equivalent in Kanji as my personal handle is Hax the Cook. (Stephen King reference for reading fans) Made the original order in January with half down, and the blade was actually finished about a month ago. Price seemed more than fair considering the unique status of the knife. Mr. Broida's lovely wife researched and offered two possibilites for Hax, with a detailed description of what the individual characters meant in both options. Once I made my wishes clear, the work was performed flawlessly on the blade; I was almost hesitant to actually cut anything for fear of spoiling the artwork!

    OOTB the blade is perfectly ground and sharpened down to about 15-16 degrees on a side. The edge did need to be run across a finishing stone, I purchased a stone rack with a little plastic water dish to hold the ruby and natural finishing stone I bought from Son a couple of months ago. I ran it up and down the wetted ruby side with 4 push sharpening strokes before moving the blade perpendicularly on the stone and working my way across the blade. I was wondering how much effect I was having on the edge, then noticed my fingers were bleeding! I flipped the stone over to the natural stone, and got it scary sharp. In retrospect, I should have had Jon put an edge on it to see the true epitome the blade is capable of, but the cleaver currently is the sharpest knife I have ever worked with. I asked for a rounded choi and a rounded top of the blade with the exception of the first 2 inches from the end of the blade, (ever notch a lobster claw?) andthis was executed perfectly.

    The blade was delivered with a wooden blade guard that tied on to make it secure, I wish I had one of these with the heavier Kaji damascus I bought earlier this year. I dropped the leather case that it was in, and that beast cut through the leather and put a big chip right at the juncture of the blade and the choi. I have since had the Kaji reground with a 20 degree bevel, it is much heavier (795 gms vs. 485 gms) than the Gesshin. In a Chinese kitchen the cooks will have a light thin cleaver, a heavier version, and a long thin paring knife and THAT IS THEIR KIT. The Kaji will be used for actual chopping and whacking, with the Gesshin a true slicer with a godawful sharp edge.

    I am overjoyed with the knife I bought from Jon at JKI, and would heartily reccommend his fine service to anyone wanting a true masterpiece knife. I am wiping off the washu ater use, and I cannot speak to patina yet, but I am as happy as I can be with the blade.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  7. #7
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    Location
    wyoming, closer to nowhere than somewhere.
    Posts
    3,501
    I thought this was a start with #6. So this is a no post cause of tiredness.

  8. #8
    Senior Member
    Join Date
    Jan 2012
    Location
    Louisville, KY
    Posts
    264
    Jon posted the pics of the cleaver, see post #3 above.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  9. #9
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    Location
    wyoming, closer to nowhere than somewhere.
    Posts
    3,501
    Quote Originally Posted by hax9215 View Post
    Jon posted the pics of the cleaver, see post #3 above.

    Hax the Cook CLEAVERS RULE!!!
    yep had to edit it.

  10. #10
    Senior Member quantumcloud509's Avatar
    Join Date
    Feb 2012
    Location
    Spokane, WA aka Spokanistan, or Spoklahoma, or...
    Posts
    1,233
    Sorry to resurrect this thread, but that is one beautiful *&& cleaver. How is it holding up for you?

Posting Permissions

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