It's still March!
In my defense, I cut up a chicken with a #4 Wok Shop cleaver last week.
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In my defense, I cut up a chicken with a #4 Wok Shop cleaver last week.
So you gave up? Some event coordinator you are
So you gave up? Some event coordinator you are
Negatory.
We always said task specific knives are allowed. It's been all Homi 180 nakiri for the rest of the day.
Less rusty now
March 31
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Ashi 210 stainless Western gyuto:
Oooh. New pants?Ashi 210 stainless Western gyuto:
- Joined
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- Messages
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- Reaction score
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Are you asking about the knife or myself? Neither one of us is wearing new pants…
both are damn sexy though! 
Perhaps taking the “daily” part of this thread a bit literally, but quite enjoying this Kamon high chef. At 329g, it’s a big one, but I find it to be nicely balanced and it drops through everything.
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Those are the “coke bottle” micarta pants. Upgraded Ashi scales. I think they’re what they put on the stock honyakis but also offered on some upgraded mono standards. Contoured western attire.
That Kamon is beautiful. What type of wood for the handle?
I believe it’s spalted masur birch.
Y. Tanaka B1 family…Im missing a couple but hopefully they can join in this family soon.
Love the handles
The dreaded cold, water soaked Potato 
My Yoshi was getting a bit thick, so I thinned it down and took the opportunity to give it a face lift.
If anyone is interested, full details can be found here in my handiwork display thread:
https://www.kitchenknifeforums.com/...inishing-and-handle-making.68639/post-1098006
If anyone is interested, full details can be found here in my handiwork display thread:
https://www.kitchenknifeforums.com/...inishing-and-handle-making.68639/post-1098006
Nice job!
I’m not into light handles. Doesn’t go with my aesthetic. Took a torch to this Kipp handle and turned out pretty good.
@Heckel7302 that looks excellent, love the striping effect. While I like burnt wood, the not burnt part near the ferrule always bothers me a little. That brass spacer makes it all transition so well. What type of wood was it to start?
Kipps light handles are pine. I’m not big on the unburnt ring either. I wrap the ferrule in aluminum foil right up to the edge so I can get the flame as close as possible to the transition.
The handles are huon pine, so something a bit different than what we normally think of as pine in the northern hemisphere.
I figured it was some sort of upside down variety. Thanks for the clarification. Will update my spreadsheet.
View attachment IMG_4465.jpeg
Minomo bannou is a great bread knife too
Minomo bannou is a great bread knife too
Where did you buy yours from?
bst
Well the calendar says it's no longer ARM, but it's still ARM in my heart. 
Here's a new (to me) Sakai Ichimonji compact cleaver, 190x100, 350g, w#2 iron clad migaki, from @blokey . There is a very gentle curve to the profile, with more of the curve allocated toward the tip, that I find super smooth on the board. Very intuitive push cut/touch-of-rock cutting motion, similar to a gyuto. And zero accordion cuts. I think this combination is really dialed in. It's the first cleaver profile that instantly clicked with me, and I think I prefer it to curvier rectangles like sugi 6 that have more dramatic deviation toward the tip, and to cleavers with a dead flat spot toward the back, like moritaka. To me, this is a really nice middle ground that permits a smooth initial cutting motion without a dead stop at the end of the motion. No knock on other makers or styles; people obviously have different preferences in this regard, and a lot of it depends on cutting style (pure vertical chop, gliding push, slight rock, etc.) and other factors like grip, hand size, board height, blade height and length, and so on.
And nice grind too! I can't remember if @blokey did some work thinning it, but excellent cutter.
The little barrel handle is cute and stubby without being annoyingly thick, thanks to the neck taper. And while i understand that manufacturers routinely put clear coats on unstabilized barrel handles to prevent water damage, I really don't like the feel of a varnished handle. I could just sand it off but I'm thinking a rehandle on this baby might be in order
(Ahem @tostadas I'm looking at you).
Here's a new (to me) Sakai Ichimonji compact cleaver, 190x100, 350g, w#2 iron clad migaki, from @blokey . There is a very gentle curve to the profile, with more of the curve allocated toward the tip, that I find super smooth on the board. Very intuitive push cut/touch-of-rock cutting motion, similar to a gyuto. And zero accordion cuts. I think this combination is really dialed in. It's the first cleaver profile that instantly clicked with me, and I think I prefer it to curvier rectangles like sugi 6 that have more dramatic deviation toward the tip, and to cleavers with a dead flat spot toward the back, like moritaka. To me, this is a really nice middle ground that permits a smooth initial cutting motion without a dead stop at the end of the motion. No knock on other makers or styles; people obviously have different preferences in this regard, and a lot of it depends on cutting style (pure vertical chop, gliding push, slight rock, etc.) and other factors like grip, hand size, board height, blade height and length, and so on.
And nice grind too! I can't remember if @blokey did some work thinning it, but excellent cutter.
The little barrel handle is cute and stubby without being annoyingly thick, thanks to the neck taper. And while i understand that manufacturers routinely put clear coats on unstabilized barrel handles to prevent water damage, I really don't like the feel of a varnished handle. I could just sand it off but I'm thinking a rehandle on this baby might be in order
(Ahem @tostadas I'm looking at you).
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