shobudonnie
Well-Known Member
Well I bought it because of all the hype. But like all hype, you don’t know if it’s real or not until you experience it yourself.Seems like you aren’t aware of what you are buying.
Well I bought it because of all the hype. But like all hype, you don’t know if it’s real or not until you experience it yourself.Seems like you aren’t aware of what you are buying.
Are you an adequate sharpener?Well I bought it because of all the hype. But like all hype, you don’t know if it’s real or not until you experience it yourself.
The handle looks like it’s made from folded velvetSo this knife is supposed to have an edge that gets sharp like no other, and be able to hold that edge like no other, while still being plenty tough, and easy to sharpen. It does have a nice weight, is very stiff, appears to have a good profile, but not that thin. Kind of thick behind the edge also.
I’ve heard some people say this Bill Burke is one of the greatest knife makers to ever walk this earth, and able to heat treat his steel to the point where it has magical properties. I don’t know how great this dude really is, but here we go… let’s see what this thing can do.
I’m surprised the software filters/mods let this explicit content thru
What was full retail?I would be interested if you don’t like it. I just couldn’t pull the trigger at the full retail price…
$2,000 plusWhat was full retail?
sheeeeeesh$2,000 plus
Yes. Very experienced.Are you an adequate sharpener?
As someone who has never handled a knife made by an MS, do all MS knives have this special sauce? Or is Burke in a class of his own?Yes. Very experienced.
I just cut some carrots and potatoes with it.
As expected, it wedged through the hard veggies because this isn’t exactly a thin knife. Even kiyoshi kato will wedge through hard veggies over time. Even with very good thinning.
But that’s besides the point.
There is something about this knife. I can’t quite put my finger on what it is but, there was an unreal feeling that I felt while cutting those vegetables.
It felt powerful. But not because of its weight. It felt majestic. Like I wasn’t even in the kitchen cutting ingredients. It felt like I was in a battlefield, wielding a mighty sword. And I felt unstoppable.
Dorky, I know. This knife isn’t able to do anything that a yoshikazu tanaka knife already can. But it does it with a completely different ATTITUDE.
The knife has personality. A very very unique personality. Something I haven’t felt since I first used a kato.
There are many knives out there that can cut well. Konosuke, Kagekiyo, etc
But to do so with a completely unique personality is rare.
Denka, Shigefusa, and heiji kind of had it.
Kato definitely had it.
And these Bill Burke knives REALLY have it.
No, they do not.As someone who has never handled a knife made by an MS, do all MS knives have this special sauce? Or is Burke in a class of his own?
Couldn’t tell you. This is the only knife I own from a master bladesmith.As someone who has never handled a knife made by an MS, do all MS knives have this special sauce? Or is Burke in a class of his own?
Bill Burke makes very good kitchen knives. So do Rader and Carter. I had one MS knife I couldn’t get away from fast enough. That particular maker is not my cup of tea either.As someone who has never handled a knife made by an MS, do all MS knives have this special sauce? Or is Burke in a class of his own?
2K bc of a face is wild! I thought I was crazy for choosing knives based on kanji lolAnd to be really dorky, I only bought it because I was drawn to Bill Burke’s face.
Oh, it was more than just the face. It was his expression. The confidence. Confidence that is very different from teruyasu fujiwara’s arrogance.2K bc of a face is wild! I thought I was crazy for choosing knives based on kanji lol
Seems you have no regrets tho and thats all that matters
Ok I’m all in on this existential experience!Oh, it was more than just the face. It was his expression. The confidence. Confidence that is very different from teruyasu fujiwara’s arrogance.
Bill burke gives off the feeling of, “I’ve got nothing to hide. Just cut with my knives and it’s going to be impossible for you to go back to anything else.”
I was like ooooh I’d like one too. And then I saw the prices. Good to know that I have a $1000 limit. Ok, I would have dropped $1,600 on Kramer's Shokunin line *LOL*So this knife is supposed to have an edge that gets sharp like no other, and be able to hold that edge like no other, while still being plenty tough, and easy to sharpen. It does have a nice weight, is very stiff, appears to have a good profile, but not that thin. Kind of thick behind the edge also.
I’ve heard some people say this Bill Burke is one of the greatest knife makers to ever walk this earth, and able to heat treat his steel to the point where it has magical properties. I don’t know how great this dude really is, but here we go… let’s see what this thing can do.
I'm pretty sure that is one of the new FFks (Fancy F**king Cleavers). Love it.Isasmedjan, Jonas Johnsson
Wrought Iron over Aogami Super core
Stacked Birch bark handle and Saya
It sits right at 203.2mm x 95mm
3.8mm out of the handle to 1.5 at the tip on spine.
339grams
I have a modest collection of Spyderco folders. Before I discovered Japanese kitchen knives, I bought a Spyderco santoku. Not a good buy. It was stamped out of a steel called MBS 26 and ground with a bizarre bevel - I don't know, maybe 80/20 or 90/10?Maybe a bit of an unusual one around here. I started collecting EDC/outdoor knives long before I got into kitchen knives so I knew I had to have this when it popped up at Bernal.
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242mm edge length
50.5mm heel height
2.3mm spine at heel, 2.1mm spine mid, 0.8mm ~1cm from tip.
221.6g
Barely any info about these out there, but I believe it's a Spyderco KX03 Kitchen Experimental 3 that never quite went into full production and had a short run in 1996 with an AUS-10 blade and black/brown micarta handle. Wasn't sure what to expect since EDC companies tend not to be very good at kitchen knives, but I'm impressed. Very thin BTE, slight convex right face, flat to convex left face, balance at the choil. Has surface scratches from cleaning, but otherwise still looks like the factory edge.
MBS26 is the same steel used by Masahiro, could be their OEMI have a modest collection of Spyderco folders. Before I discovered Japanese kitchen knives, I bought a Spyderco santoku. Not a good buy. It was stamped out of a steel called MBS 26 and ground with a bizarre bevel - I don't know, maybe 80/20 or 90/10?
I love my Spyderco folders for EDC and everyday tasks, but they won't tempt me with a kitchen knife again.
I haven't cut anything with it, but just based on the geometry and thinness BTE it will probably cut like a typical laser. The bevel is a bit more prominent on the left at the heel, but evens out towards the tip. I've never handled another EDC brand kitchen knife, but I'd assume most are too thick at the edge, stamped & full flat ground. Not that there's anything wrong with that, but I might as well get a Mercer or Victorinox, which is exactly what I did back then. I mostly wanted this for my collection, and was pleasantly surprised by the quality.I have a modest collection of Spyderco folders. Before I discovered Japanese kitchen knives, I bought a Spyderco santoku. Not a good buy. It was stamped out of a steel called MBS 26 and ground with a bizarre bevel - I don't know, maybe 80/20 or 90/10?
I love my Spyderco folders for EDC and everyday tasks, but they won't tempt me with a kitchen knife again.
I bet you Teruyasu Fujiwara himself could not pass the ABS Mastersmith test.Oh, it was more than just the face. It was his expression. The confidence. Confidence that is very different from teruyasu fujiwara’s arrogance.
Bill burke gives off the feeling of, “I’ve got nothing to hide. Just cut with my knives and it’s going to be impossible for you to go back to anything else.”
Pearls before swine etcI bet you Teruyasu Fujiwara himself could not pass the ABS Mastersmith test.
That’s hotSpare Honyaki thin convex cleaver. Approx 215x110mm, 335g
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