Recent content by jwpark

Btw, that not kurochi on the knife, its just a lot of patina that came out weird on the photo

I bought a Suien cleaver a 5 years ago. Coming from a CCK, I never liked the belly. None the less, the Suien became one of my go to knives. But after years of use I decided to send it to Dave Martell to have the belly grinded off ground off & sharpened. Dave contacted me after he had done so...

bump for a nice knife

pm sent

Nice knife, one of the best Nakiris made

Wow sad news. I'm so sorry to hear. Stephan, I meet you once at the Philly Knife Gathering 10+ years ago. I have one of your handles on my one favorite knife, Watanabe nakiri. I remember how shocked I was when you told me you were making the handles in the bedroom of you apartment in...

or if you have $50k+ in knives

the iron cladding seems to be really reactive, Yet another reason I'm not a Mortiaka fan. great work ob the knife.

:angiefavorite:

New Takeda grind is crap. Old grind rocks, but his old knives, F&F and grind (besides bevel) will vary.

@bruce8088, who made that Cleaver?

1 part dried short grain rice to 8 parts water

CCK 1912 is $60 + shipping at Action Sales, didn't know the did online sales.

CCK 1912 is overpriced. I bought one from a chinese restaurant supply store in Monterey Park, CA for <$30 , mind you this was about 10 years ago. The steel was a bit soft, but nor a bad small cleaver. Plus, i wont buy anything from CKTG given their history. Masahiro TS-103 seems like the...

BoardSmith End grain cutting board, enough said I've has mine for over 12 years