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[spoiledbroth]

Maybe knife wasn't cleaned very well before putting away..

 

[LifeByA1000Cuts]

Stainless over stainless sanmai still commonly has visible lamination lines, so? Must be a rather thick core or rather thin grind though Is the edge bevel rather thick or rather steep (one of both it is, can't tell from the photo...)?

 

[foody518]

I wonder if it's visual trolling, like how the Suien VC has that kasumi looking thing going on, but isn't it monosteel carbon?

 

[FISHORDIE]

Just got this from Randy and Randy Jr. of HHH,

The most beautiful River of Fire I have ever seen and incredibly functional... I never thought I would own a Scimitar but I am so glad that has changed... Wow!!!!! Let me say that pictures do not come close to doing this amazing tool justice. Some of these Pics are from Randy and some are from me. Let me say again... WOW!!!
300 MM of blade, show stopping beauty while being a fantastically functional protein cutting tool.











Jamie

 

[foody518]

Just got this from Randy and Randy Jr. of HHH,

The most beautiful River of Fire I have ever seen and incredibly functional... I never thought I would own a Scimitar but I am so glad that has changed... Wow!!!!! Let me say that pictures do not come close to doing this amazing tool justice. Some of these Pics are from Randy and some are from me. Let me say again... WOW!!!
300 MM of blade, show stopping beauty while being a fantastically functional protein cutting tool.











Jamie

You could go to war with that thing XD

 

[Nemo]

That's an absolutely beautiful slicing knife.

 

[Nemo]

I've been meaning to post about this for a while. Purchased from K&S after a solid recommend from Kevbenpac (thanks Kev).

280mm cutting edge length. 2.7mm spine above heel with a gradual taper to <1mm 2cm from tip. 228g. 58mm tall at heel. Rosewood octagonal handle with pakkawood ferrule. Quite a demure damascus pattern on the cladding. The knife looks quite good. Balance point is 2-3cm in front of my pinch.



The profile has a long flat rising to a useful tip. the blade profile is tall for most of its length, allowing use of the claw grip along most of the blade, which suits my cutting style very well.

Fit & finish is good, with a neat handle installation. The spine and choil have been eased but not fully rounded (I believe James did this- can you confirm James?) and are fairly comfortable.

James put an edge on it (although he said that often doesn't for the non K&S exclusive knives- however I've read multiple reports that they come very sharp OOTB anyway) and it was very sharp.

The knife tapers from a middleweight spine to be very thin behind the edge. It glides through carrots. The thin tip copes well dicing onions. The grind has a gentle convexity (more on the right) and food release is fairly good (although not as good as my Mizuno Hontanren).



This knife has become my standard workhorse. I love its sharpness and its versatility. Edge retention is great. I've had it about 2 months and while it's seen a strop a couple of times, I haven't had to think about sharpening it yet (home cook, mostly used on end grain Jarrah). At the price, I think it's absolutely brilliant value.

 

[spoiledbroth]

I want..

 

[F-Flash]

Have the exactly same knife as My workhorse on work. Great knife. And its huge. Have tojiro dp 300mm gyuto, but this one feels bigger.

 

[jimmy_d]

Just got this from Randy and Randy Jr. of HHH,

The most beautiful River of Fire I have ever seen and incredibly functional... I never thought I would own a Scimitar but I am so glad that has changed... Wow!!!!! Let me say that pictures do not come close to doing this amazing tool justice. Some of these Pics are from Randy and some are from me. Let me say again... WOW!!!
300 MM of blade, show stopping beauty while being a fantastically functional protein cutting tool.











Jamie

That is an absolutely gorgeous knife.

 

[V1P]

Love everything about that HHH

 

[Lars]

That HHH looks really cool. Props..

Lars

 

[Noah]

Congratulations Nemo. I'm sure you'll love your beautiful new knife! (For the price of a Honyaki, you'd better!)

I'd be a little jealous if it wasn't wrong-handed...

Oh and the HHH is simply stunning as well! I don't really carve meat these days, but owning that would make me want to.

 

[fatboylim]

I've been meaning to post about this for a while. Purchased from K&S after a solid recommend from Kevbenpac (thanks Kev).

280mm cutting edge length. 2.7mm spine above heel with a gradual taper to <1mm 2cm from tip. 228g. 58mm tall at heel. Rosewood octagonal handle with pakkawood ferrule. Quite a demure damascus pattern on the cladding. The knife looks quite good. Balance point is 2-3cm in front of my pinch.

View attachment 34005

The profile has a long flat rising to a useful tip. the blade profile is tall for most of its length, allowing use of the claw grip along most of the blade, which suits my cutting style very well.

Fit & finish is good, with a neat handle installation. The spine and choil have been eased but not fully rounded (I believe James did this- can you confirm James?) and are fairly comfortable.

James put an edge on it (although he said that often doesn't for the non K&S exclusive knives- however I've read multiple reports that they come very sharp OOTB anyway) and it was very sharp.

The knife tapers from a middleweight spine to be very thin behind the edge. It glides through carrots. The thin tip copes well dicing onions. The grind has a gentle convexity (more on the right) and food release is fairly good (although not as good as my Mizuno Hontanren).

View attachment 34006

This knife has become my standard workhorse. I love its sharpness and its versatility. Edge retention is great. I've had it about 2 months and while it's seen a strop a couple of times, I haven't had to think about sharpening it yet (home cook, mostly used on end grain Jarrah). At the price, I think it's absolutely brilliant value.

Maybe I missed it, what make of knife is that one?

 

[JaVa]

Maybe I missed it, what make of knife is that one?

Syousin Suminigashi R2 by Shiro Kamo from K&S.
I have it 240 (245 actually). It does feel bigger than it is. VERY nice "little" blade. :lol2:

 

[Noah]

Syousin Suminigashi R2 by Shiro Kamo from K&S.
I have it 240 (245 actually). It does feel bigger than it is. VERY nice "little" blade. :lol2:

I have one of those arriving (or so they say) tomorrow. Stoked... :doublethumbsup:

 

[Leifer]

Shibata Kotetsu, 240mm
Not any fancy Damascus....but a great thin cutter, R2 steel sandwich.

 

[Noah]

Shibata Kotetsu, 240mm
Not any fancy Damascus....but a great thin cutter, R2 steel sandwich.

An R2 blade with bunka tip hotness and a beautiful handle? Seems fancy enough to me!

Hope it serves you well!

 

[Leifer]

MAC Ultimate, "Heavy Cleaver" SDK-85

https://www.macknife.com/collections/ultimate-series/products/ultimate-series-8-1-2-heavy-cleaver-sdk-85


400g, 14.1 oz.....8.5 inch

...(but site says, 351g, 12.4 oz) mine is heavier than advertised !! (a good thing)

 

[Leifer]

Hope it serves you well!

(re: Shibata Kotetsu)
Thanks.....I bought it because I loved it's little brother, a 150mm petty.

 

[Leifer]

I bought the MAC cleaver to cut-up and chop poultry....cut through the backbone with ease.....it's my new bone chopper.
It came OOTB sharp, maybe @ 15deg edge ??.....but I honed it anyways at the same degree.
Cuts paper easily after several uses....but I would expect that......it's a $375 investment.

It's the heaviest knife I own......knife porn 101

 

[Leifer]

Pretty petty and bigger brother..
Itou knives.
(less than a year old)

 

[Noah]

Sweet. Nice thought to add some peppers to accentuate their hotness.

 

[milkbaby]

The most beautiful River of Fire I have ever seen and incredibly functional... I never thought I would own a Scimitar but I am so glad that has changed... Wow!!!!! Let me say that pictures do not come close to doing this amazing tool justice. Some of these Pics are from Randy and some are from me. Let me say again... WOW!!!
300 MM of blade, show stopping beauty while being a fantastically functional protein cutting tool.

Now THAT's a knife! :doublethumbsup:

 

[milkbaby]

Itou knives.

View attachment 34011

Itou knives are always pretty good looking! How do you like their performance?

 

[milkbaby]

280mm cutting edge length. 2.7mm spine above heel with a gradual taper to <1mm 2cm from tip. 228g. 58mm tall at heel. Rosewood octagonal handle with pakkawood ferrule. Quite a demure damascus pattern on the cladding. The knife looks quite good. Balance point is 2-3cm in front of my pinch.

View attachment 34005

The profile has a long flat rising to a useful tip. the blade profile is tall for most of its length, allowing use of the claw grip along most of the blade, which suits my cutting style very well.

View attachment 34006

This knife has become my standard workhorse. I love its sharpness and its versatility. Edge retention is great. I've had it about 2 months and while it's seen a strop a couple of times, I haven't had to think about sharpening it yet (home cook, mostly used on end grain Jarrah). At the price, I think it's absolutely brilliant value.

Pretty nice looking knife! Shiro Kamo seems slept on, but everytime I see somebody whose bought one, they are almost exclusively well reviewed...

Also, with the choil shot, goes to the topic about them sometimes being deceptive or not the full story, as that doesn't look as thin behind the edge as I would normally expect for something that glides through carrots. Cool stuff!

 

[Nemo]

Congratulations Nemo. I'm sure you'll love your beautiful new knife! (For the price of a Honyaki, you'd better!)

I'd be a little jealous if it wasn't wrong-handed...

Thanks Noah.

PM Mert. He'll put you on the waitng list for a leftie one &#128518;.

Aussie dollar's only going to ger weaker from now....&#128557;

 

[Nemo]

Maybe I missed it, what make of knife is that one?

Sorry, forgot to put the knife's name in the title. Oops.

Yes, it's the Shiro Kamo Syousin Suminagashi.

 

[Nemo]

View attachment 34008


Shibata Kotetsu, 240mm
Not any fancy Damascus....but a great thin cutter, R2 steel sandwich.

Nice looking blade. I like that profile.

Personally, I can take or leave damascus patterns (except for that brilliant river of fire on the slicer- that's fantastic&#128525 which I guess highlights how much I love the Shiro Kamo's profile and grind.

Having said that, those Itous do look pretty flash&#128512;.

 

[Nemo]

Now THAT's a knife! :doublethumbsup:

This made me chuckle.