Recent content by David R

No idea how I messed that up. I'll get it to you. I asked @Tekkz for their shipping info. Sorry Steve. You're after @Tekkz.

The weekend got away from me. I did some cutting and will give some descriptions below. I measured the spine: it's a little over 3mm at the handle, down to 2.5mm at the makers mark, and less than 1/2mm at the tip. This thing has a fantastic distal taper, at least for me. About a cm back from...

Plans changed and I ended up cooking dinner. Rather than taking notes and editing them into one post later I'll give stream of conscientiousness feedback now. It's a good looking knife. My first thoughts when I unpacked it was that it was large, heavy, and thick stock. It wasn't a negative...

It arrived safely and looks good. I will be able to use it starting tomorrow after work and will post pictures and feedback this weekend.

If you can add a U.S. person I am interested. Have not tired an S grind yet. No worries if not. I'm in Portland, OR, USA.

Thanks for the clarification. I was aware it's not a custom, but good to make that clear for others reading. Thanks for the great offer to check out some knives. When I get a chance I will take you on it and buy you coffee or other beverage. I work more than full time and am back in school...

Thanks to both of you for the feedback. Acre is local to me and I'm a fan of Jamison's work. So I expect to buy something from them. A couple of questions. Is this a stiction issue or an effort to push through to food issue? Interesting. So it seems to be too thin at the spine and also too...

Only Sounders fans should be excluded. (I'm from Portland).

Portland, OR.

Agree there is demand for this. Managing the risk would be the challenge. Some people will damage knives and then want to argue about whether or not they caused the damage. Rather than arguing, you would almost have to assume some damage and factor that into the rental price. And people saying...

Relatively new here and understand if I can't be included, but putting my hand up. Happy to put up some money to cover the risk if needed.

Good correction, and my bad. It's actually "Undisclosed High Carbon Semi-Stainless" per the Kono web site. I defaulted to the stupid reseller jargon that commonly refers to it as HD2 steel.

I have a Kono HD2 240 gyuto. It's a good knife. Not my favorite knife, but an excellent knife by any measure. HD2 is a good steel. Again, not my favorite but perfectly serviceable. If you told me this was the only chef's knife I could use for the rest of my life I'd be fine with it. Mini...

Picked this up recently. Nice petty. 150mm edge. 26C3 steel. EDIT: 63 HRC per the maker. In the choil shot it appears to be flat on one side, slightly convex on the other. Balance is about 1 cm into the handle. Handle could probably be ~1 cm shorter, although the length isn't an issue. I like...

I am interested if you still have slots open. I'm in Portland, OR. I have several nice knives and know how to care for them. I'm a decent sharpener and can touch up the edge ONLY if needed. I rarely scratch the face of a blade, but since this isn't my knife I would tape it up before sharpening...