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DK chef

DK chef

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Wow Niclas, that is one fine collection of Shig's.
Very nice, thanks for posting.
 
Looks like Gengetsu handles on a few of those...? Beautiful regardless...
 
burnt chestnut handles are common in some regions... including sanjo where Shigefusa knives are made.

Very nice collection by the way.
 
Wow I got chills looking at those. Extremely nice expense you have there.
 
thank you all :) i will post some better pictures later with sayas, love your lineup Seth :) i got the Kurouchi petty at work, great size for a utility knife.

thoose with chesnut handles have been re-handled, that´s my cheap way to get it custom :) a great friend have done it for me, but he showed me how to do it so now i do it myself.
 
So many shigs, so many double bevels.
Thanks for posting. They are always great to see.
 
Heard a rumor about that western-shig... it has an urge to go to the north of Sweden. ;)

Nice collection btw. :)
 
Twistington said:
Heard a rumor about that western-shig... it has an urge to go to the north of Sweden. ;)

Nice collection btw. :)
Click to expand...

those rumours are wrong :D with that long distance to north Sweden, rumours can develope on the way and ending up wrong. but if the western shig is moving. the north of Sweden would be a great place for it, and the knife would for sure get a great pair of new shoes. :)
 
Niclas, not sure if this thread supposes to be a general shig photo collection or not. Seeing your collection makes my urge to get a double bevel shig grows. How does the western scale behaving? Does it have good fit & finish and/or any problem with shrinkage?

At the moment I only have a modest of four single bevel down here.

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Hopefully, two more will join the family soon.
 
please feel free to post all shigs out there :) looking great Schanop, love to have more single bevels in my collection. the western behaves great, no problem with shrinking and and F&F is good, have talked with Maxim if we should rehandle it, but that´s just cosmetic reasons if i decide to do that. the handle fits the hand realy good.
 
Love the grind on the western shigi,it is on my top 3 best cutters.I miss my shigi:cry::cry:
 
The shig battle is won by the knives with patina on, thats for shure.

Thats a one sexy set chef, Im telling you. :)
 
DK, It looks like you got one of the 220 mm slicers. Do you think the handle is way too big?
 
This one just showed up at my door yesterday afternoon:

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(Photo courtesy EE.)

Just used it for the first time this morning. I may have a new "go-to" knife.
 
Somehow, I do not think that is a stock handle. Wowza!!:bigeek:
 
Yep, it's a 180. Hubby got it for me--all I had to do was fix the pump on the septic tank.
 
That's a real stunner. Are you gonna let patina cover the kitaeji pattern?
 
JasonD said:
That's a real stunner. Are you gonna let patina cover the kitaeji pattern?
Click to expand...

I like to think of it as enhancing the pattern--and yes. Cut protein tonight and BOY did it stink. Need that patina to build up!
 
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