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Thread: Show your newest knife buy

  1. #1381
    Senior Member JKerr's Avatar
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    Quote Originally Posted by berko View Post
    what cleaver is it jkerr? saji? looks like much belly...
    Takeshi Saji w/ iron wood handle. I actually thought the same thing about the belly at first but it doesn't seem to be much of a problem. It is more than most cleavers we see here, like Sugimoto, Konosuke,Mizuno etc, profile wise it's actually quite close to the hattori FH. Maybe it's just the curves of the damascus give the illusion of having more belly then it does.

  2. #1382
    I'd always dismissed chefs armoury as being too expensive, but with rising shipping costs and weak Aussie dollar, some things are a pretty good deal. Kono Honyaki for instance
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  3. #1383
    Senior Member JKerr's Avatar
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    Aye, with the 10% industry discount as well it's not too bad. It actually worked out cheaper than buying from Koki give the exchange rate and paypal fees. Honestly I would probably buy more from them, they just don't really have a great deal than interests me.

    Having said that, the Melbourne store just got it's alcohol so bought some beer too. The bloke there said they'd be carrying sake and whisky soon too!

  4. #1384
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    I had a look at that cleaver in the Melbourne store the other day, its a ripper.

    Also, the beers they stock are really very good.

    Last edited by Dusty; 08-31-2013 at 12:01 AM. Reason: punctuation

  5. #1385
    Senior Member Mrmnms's Avatar
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    Arbuckle

    Noticed Dan has a thread on The Making of a Chef's Knife. Jim Arbuckle. Sorry for the poor images, we've been enjoying this Arbuckle for a bit and my pictures won't be inproving anytime soon. Very cool little knife with spalted sycamore handle. The filing on the spine is very cool! Thanks to Dan and Jim.
    Attached Images Attached Images   

  6. #1386
    Senior Member Benuser's Avatar
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    My most recent: vintage Sheffield slicer from Son. Steel: Swedish ore, hardened a little more than common in France. Profile: comparable to the traditional French, tip a little lower though, and more acute, arrow-like.
    This one is curiously enough quite abrasion resistant - for a carbon. My Chosera 400 had some serious work to perform.

    http://www.kitchenknifeforums.com/sh...ly-AEB-L-gyuto

  7. #1387
    Senior Member Johnny.B.Good's Avatar
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    Quote Originally Posted by JKerr View Post
    Looks amazing and is an absolute beast.
    "Looks amazing" is right!

    Nice score!

  8. #1388
    Senior Member cclin's Avatar
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    few new stuffs

    new handle & saya for my yoshikane SLD Kurouchi Damascus, DT 240 san mai gyuto and BoardSMITH 22x16 cutting board!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  9. #1389
    Senior Member Baby Huey's Avatar
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    Awesome setup. Hopefully will be getting my Boardsmith board from David this week.

  10. #1390
    Weird Wood Pusher Burl Source's Avatar
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    Quote Originally Posted by cclin View Post
    new handle & saya for my yoshikane SLD Kurouchi Damascus, DT 240 san mai gyuto and BoardSMITH 22x16 cutting boards!!
    Beautiful knives and sayas!
    Mark Farley / It's a Burl
    Phone 541-592-5071, Email burlsource@gmail.com
    Visit our web store

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