heh, i have a Yoshihiro white 2 300mm yanagi, but it had some grind issues and was the first single-bevel i ever sharpened, so it'll never really be good. i think i'd go with a 270, for the replacement.Originally Posted by mhlee
Come over to the other single bevel side . . .
the OCD in me justs wants to wipe the food off that blade before it patinas! nice knife BTWAS some of you know I am a hopeless Japanese carbon steel junkie.When I saw the Yoshimitsu Tatara forged Tamahagane steel knives being folded many times & wt. clay forming a true Hamon on a PBS show.I researched these kitchen knives,the best price by far was in my own backyard at A-Frames.I bought a Aritsugu 270 Blue steel Yanagi fr. Takeshi about 5 yrs. ago.He was in Japan when I tried to contact him,when he came back,I checked the Yoshimitsu out & bought it.The brothers that forge the Tamahagane have many yrs. of skill & use the steel for high end limited production Kitchen knives.Most Tamahagane is used for swords,small amount for KIt. knives.
Some Veg. prep.using a razor sharp Tamahagane Yoshimitsu,I took it to a 8K edge & stropped it on leather.Brings out the true Hamon.Takeshi says this steel is in a class of it's own & has great edge holding.I paid 365.00 for it,admit I bought it because of the lore of the forging tech.,rareness,& the steel itself.The blade is very lite & flys thu food.I usually let my carbons patina,but this blade I wash & dry well & use my sword kit to polish it &use clove oil.
I want you to know that I was asking only to confirm your efforts which I find amazing - congrats on the work!
its one of the best handles I've ever used. It's one of those where you pick it up and just say "ahhh" and then, after a few hours, you still say "ahh"
"I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded
Wow! Thank you! That's very kind of you. I'm happy with it so far.
I'm with Dave. It looks clean and really well done!
Justin, that knife is absolutely gorgeous!
Twitter: @PeterDaEater
can you tell us more about that knife?AS some of you know I am a hopeless Japanese carbon steel junkie.When I saw the Yoshimitsu Tatara forged Tamahagane steel knives being folded many times & wt. clay forming a true Hamon on a PBS show.I researched these kitchen knives,the best price by far was in my own backyard at A-Frames.I bought a Aritsugu 270 Blue steel Yanagi fr. Takeshi about 5 yrs. ago.He was in Japan when I tried to contact him,when he came back,I checked the Yoshimitsu out & bought it.The brothers that forge the Tamahagane have many yrs. of skill & use the steel for high end limited production Kitchen knives.Most Tamahagane is used for swords,small amount for KIt. knives.
Some Veg. prep.using a razor sharp Tamahagane Yoshimitsu,I took it to a 8K edge & stropped it on leather.Brings out the true Hamon.Takeshi says this steel is in a class of it's own & has great edge holding.I paid 365.00 for it,admit I bought it because of the lore of the forging tech.,rareness,& the steel itself.The blade is very lite & flys thu food.I usually let my carbons patina,but this blade I wash & dry well & use my sword kit to polish it &
Because Hawaii has a large Japanese population our PBS station has alot of programs about Japan.This show was about these 4 brothers in their 80's forging Tamahagane & it showed the process of making a blade like the one I bought.The blade itself has little imperfections,a few tiny pits,expected in a pounded & folded custom Tamahagani blade.I do not mind this,to me it gives the blade character.
If you go on A-Frames Santoku link the 175mm Yoshimitsu is the blade I bought it has pictures.It actually is about 180mm.Not typical Santoku similar to one of Stepan's small Carters.Very thin behind the edge,assem. to the right.It came wt. a page of authen. in Japanese,I cannot read Japanese,so I had a friend translate it for me.Takeshi gives info. on the blade site
Itinomonn cleaver (on the way)
custom handle by Max.
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