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[captaincaed]

I just did get her today, too early to judge but: for a 270 with 213 g feels nimble, balance point slightly blade forward, the grind has a continuous convexity, it is thin for 1/3 of the blade than it transitions over a shoulder - where the blade becomes a little thicker > personally I think it helps with food release. Only had the chance to cut a few onions, carrots, celery, mushrooms the knive cuts very well with a tactile feedback, not to sticky, push cuts, pull cuts, rocking! - no drawbacks. The blacksmith and sharpener clearly know what they are doing. The flatter section being wider on the back of the blade - getting smaller to the front (which is strange because many high performing knife have a very different type of grind towards the tip). The shape reminds me a bit of my Sakai Takayuki Ginsan-, only thing the shoulder changing suddenly not so continously. The cladding is very reactive - I have the feeling that my search for a Shirogami #2 of good quality may end here. I will take it to the board the next few weeks, and maybe write a more detailed review for those of you interested.

Thank you Mathias, that told me what I needed to know!

 

[plluke]

Konosuke HD Gyuto 240 from Meesterleester.

 

[plluke]

And to go with the above, a Konosuke Fujiyama FT in White #2 Gyuto #240 from Xin Sun, custom handle with spalted maple and blond buffalo horn ferrule. The actual length is closer to a 220. Have never seen an exposed core line quite that dramatic (see 6th photo)! Finally get to understand the Konosuke love first hand now.

 

[captaincaed]

Thanks Scott. Yep, Matt made the handle. Not much of a surprise as he pretty much does all of my handles nowadays.

I'm ready to have a little custom handle work done. Would you mind letting me know which Matt did this work. This is right up my alley.

 

[valgard]

I'm ready to have a little custom handle work done. Would you mind letting me know which Matt did this work. This is right up my alley.

That looks like Matt Deloso's work.

 

[Brian Weekley]

A while back I was taken with Takeda’s AS series blades. When I came across one I generally bought it. As Takeda has moved to the stainless clad NAS series and no longer makes the AS series the ones I wanted became a little hard to find. Recently I came across a dealer who had an AS Petty. I grabbed it and have been trying to come up with a welcome to the family dish for it. I lucked out today and joined a discussion about “stiction”. I volunteered to run a series of potato cutting tests on my Takeda knives to determine how they performed slicing potatoes. First up was my Takeda petty. The results for the petty are shown below. After the tests were done I had about six large disassembled potatoes. What to do with them? As it turns out one of my favourite soups is a Tuscan style potato and sausage soup. I picked up some of my favourite leek and portabello mushroom sausages and put my Takeda petty to work. Here’s the results ...

An amazing Tuscan spice that I picked up in New Zealand. Haven’t seen it anywhere else.

 

[madelinez]

You can contact Takeda directly via his website or his facebook and he's happy to make you any of the knives in his catalog (NAS or classic). His shop doesn't do custom orders and they make their knives in larger numbers 10-30 of the same type (at least for NAS), but that means he's generally alright picking one out of the group that's closer to your desired dimensions (given how variable they are). Overall one of the nicer Japanese blacksmiths to order from directly.

Hope you're enjoying the petty

 

[Brian Weekley]

Thanks for the info mad... I never thought of trying to contact Takeda directly. I love the petty. It’s earned a place in my non-rotating block. I really lucked out today because an AS series lge Takeda nakiri showed up in BST. I think I snapped it up in about 8 minutes. I know that some have had differing experience with their Takeda’s. I’ve been very lucky. Of the eight I have only the Yanigaba (actually a sujihiki) has an issue with bends and twists. The rest have been perfect. Check out the full potato test when I post it tomorrow.

 

[labor of love]

One time I requested sasanoha profile but for takeda classic knife 54mm x 250mm and they executed it perfectly.

 

[Brian Weekley]

Now that’s a yummy blade. Truthfully I love sharpening my Takeda blades ... not that they need much ootb.

 

[madelinez]

Easiest knives in the world to sharpen, one zero grind bevel and you get them razor sharp. There's disadvantages with that design though which is why I also need to own other knives...

 

[Brian Weekley]

Agreed 100% ... but you have to take your hat off to Takeda. He set out to do something personal, unique and different. The biggest problem I had with my test today was that my knives kept wanting to cut into my board. “Psyko” sharp as someone said recently.

 

[Oui Chef]

And to go with the above, a Konosuke Fujiyama FT in White #2 Gyuto #240 from Xin Sun, custom handle with spalted maple and blond buffalo horn ferrule. The actual length is closer to a 220. Have never seen an exposed core line quite that dramatic (see 6th photo)! Finally get to understand the Konosuke love first hand now.

That FT is SUCH a cracking knife. Really, really adore the aesthetic of it. was hard not to buy it.

 

[plluke]

That FT is SUCH a cracking knife. Really, really adore the aesthetic of it. was hard not to buy it.

Agreed! Extremely hard not to buy it. So I went the path of least resistance and bought it

 

[Michi]

An amazing Tuscan spice that I picked up in New Zealand. Haven’t seen it anywhere else.

Masterfoods is a very common run-of-the-mill brand in Australia and New Zealand. According to their website, the ingredients of the Tuscan seasoning are salt, sugar, garlic 16%, pepper, rosemary 12%, parsley 3%, vegetable oil. It probably would be quite easy to make your own copycat version with a little bit of experimentation to get the blend right.

 

[adam92]

 

[pd7077]

I'm ready to have a little custom handle work done. Would you mind letting me know which Matt did this work. This is right up my alley.

That would be Matt Delosso

 

[aboynamedsuita]

Shigefusa Kitaeji 270 wa gyuto

Bought this from jns last year but sold it to a friend when I unexpectedly got a yo shig. I recently had the opportunity to buy it back and am glad I did

 

[labor of love]

View attachment 66761View attachment 66762

Where did you purchase it from?

 

[mc2442]

Screw that, where did you purchase the unicorn riding cat from?

 

[James]

Got this from Andrei earlier this month. 225 mm gyuto and 150 mm petty in m390. Gyuto is a lighter mid-weight @ 155 g. Performance for both is excellent. This picture is one that Andrei took prior to shipping the knives.

 

[harlock0083]

Got this Sakai Yusuke extra thick profile:

and this Ginga set:

 

[aboynamedsuita]

Screw that, where did you purchase the unicorn riding cat from?

I got it on eBay or amazon. There was also a shower curtain I recall haha

 

[dafox]

Got this Sakai Yusuke extra thick profile:

and this Ginga set:

What is the spine thickness at the heel on the Yusuke?

 

[Brian Weekley]

Earlier this week I had occasion to participate in the big Takeda Potato slapdown. It was great fun but it left me with an immense quantity of sliced potatoes. Half went to my favourite Tuscan Sausage and Potato Soup. 2/3 of the second half was destined for a new scalloped potato and ham dish that I’ve been wanting to make. I was also looking for a welcome to the family dish for a Carter International Pro Gyuto that I recently received. Though not the most elaborate of dishes I put the Carter to work prepping some potatoes and onions. The Carter is a 8.5” (215mm) Carter International Pro Gyuto. The steel is Hitachi White #1 Steel edge laminated with Gokunantetsu Mild Steel. As I am partial to fully reactive blades I bought this knife because I perceived that Carter was moving towards making stainless clad blades and I wanted to jump in before the fully reactive blades were no longer available. Here’s some pics.

 

[McMan]

Scalloped potatoes and ham + pea soup. The best part of Easter dinner was what the leftovers became

 

[harlock0083]

What is the spine thickness at the heel on the Yusuke?

Good question. When I get back from work I’ll find out for you.

 

[IsoJ]

So another Mazaki from CKC.
248*53,8mm
260gr
Spine 6,1mm from the handle, 5,3mm at the heel.

Going to do some comparison side by side during the holidays with KU version from CKC.

 

[mack]

Good question. When I get back from work I’ll find out for you.

Mine is 2.8mm - so not really thick.

Mack.

 

[parbaked]

Misono 150mm carbon petty...baby dragon.