Japanese Knives Japan Trip 2013 Photo Thread

[Brad Gibson]

Awesome Jon! That's Kobe looks so marbled holy crap!

 

[JBroida]

This time, a home cooked meal with friends

 

[stereo.pete]

Awesome Jon, great pics and thanks for sharing as always. The profile on those gyuto's you pictures are drop dead sexy!

 

[JBroida]

yeah... we often end up having in depth conversations about profiles, geometries, etc., so trying out various things is very helpful for both me and them

 

[franzb69]

i wanna move to japan just for the food and the knives. =(

 

[mpukas]

If it was at all possible, you just went up in my esteem.

+1 to this Jon. I'm really impressed with your dedication.

 

[mpukas]

And on another note... okonomiyaki has been randomly popping up on my food radar in the past few weeks. I first saw a youtube video in Japanese of a small diner, and I had no idea what it was, but wanted it really badly! Then there was a story on The Splendid Table a couple of weeks ago. And then the other night I couldn't sleep and was watching food porn, and became obsessed with it! I had to make it this morning (well, my version with the ingredients that I have) and it was spectacular! My new favorite thing. And I been thinking - Jon, please have some awesome okonomiykaki so I can live vicariously through you! Thanks for posting all of this great stuff!!!

 

[JBroida]

the last set of pictures represent my favorite okonomiyaki in japan (which happens to be made by a friends' wife)... theres another restaurant i really like, but i have no free time to go there this trip... its pretty much all work and then dinner with people we work with (and then more work when i get back to the hotel).

 

[JBroida]

Here's todays food followed by some more knife/city related photos:

I wonder if you guys can tell me what i was eating?

 

[JBroida]

 

[chefcomesback]

These knives are made with the collaboration with my partner ...... in Japan!
Ups , i have mixed the vendors , sorry :justkidding:

 

[JBroida]

todays food (including a wonderful bento that was made for me by one of the craftsmen's wives)

 

[Korin_Mari]

Food looks amazing! Thanks for sharing. Be careful and be sure to drink lots and lots of water. I know Japan is crazy humid/hot right now.

 

[JBroida]

and todays knife photos (and my practice time in making single bevel knives )

 

[JBroida]

todays food photos...

 

[JBroida]

and todays knife photos (i dont know about you guys, but i'm pretty damn happy with the way my photos are turning out this year )

 

[Slypig5000]

Yeah Jon, the photos are really awesome. Thank you for taking the time to upload them here. What is the deal with the hatchet?

 

[bkultra]

The pictures look great. There is almost something surreal about the level of detail in the knife photos.

 

[JBroida]

thanks guys... sorry to fish for comments... i was just really proud

 

[Mucho Bocho]

Looking good Jon! Thanks for shairing

 

[tkern]

The fifth photo up with the close up on the hand sharpening is awesome.

 

[Johnny.B.Good]

I'm enjoying this thread.

Thanks for sharing, Jon!

 

[DSChief]

Whats up with the chop on the wheel with a double sided hatchet? Is it a leather stop & he's notching it to hold more compound.
for what ever reason it seems a bit extreme

 

[Slypig5000]

Whats up with the chop on the wheel with a double sided hatchet? Is it a leather stop & he's notching it to hold more compound.
for what ever reason it seems a bit extreme

Ha, I thought this was strange, would love an explanation.

 

[xdrewsiferx]

Man! Some great shots and stunning looking food.

Thanks for sharing them.

 

[eshua]

More Prints in the store this fall!

 

[EdipisReks]

I've been super busy and haven't seen this thread until today. Really great trip, Jon, and great photos! There are a couple of the knife grinding ones that I'd love to have as larger prints to put in my kitchen.

 

[cookinstuff]

Really looks like your having a good fun/work trip, lots of great food photos, the photos in the workshop are just as good. I always love seeing your dinners, you eat like I do when I go out. Keep the great shots coming.

 

[JBroida]

the hatchet is used to keep the stones flat (over time, the places with more cuts wear more quickly), help the stone hold water better, and improve cutting speed and feeling

 

[JBroida]

todays knife and place photos:

and a video showing the use of hamokiri bocho:

[video=youtube;WBYB6Zbl47Q]https://www.youtube.com/watch?v=WBYB6Zbl47Q[/video]