Recent content by Mikeltee

SPF Here is a stock pic of a Yoshi. The hammering looks similar.

From what I understand, Kono is just a brand and many smiths make their knives. I may be wrong though. Maybe that Kurosaki. One of my knives I know this to be true. I have a sweet 270mm Kuro suji as well but it's not as nice as this.

This knife definitely thins out at the edge. It has a beautiful distal taper. I tried to capture it but my stupid phone won't focus. I may have to break out the Nikon D4 and 105mm macro. I'm attempting to fix my AC now and it's 95degrees out. When it rains it pours fellas. Damn capacitor and...

It's 1 7/8" which translates to 48mm. The specs I posted above are pretty close!

This was originally from CKTG and here are the quoted specs however I will get precise specs (will convert Imperial to Metric) when I get home: Maker: Konosuke Location: Sanjo City, Japan Construction: Hammer Forged, San Mai Cladding: Stainless Edge Steel: SKD Finish: Tsuchime (Hammered)...

I picked this up off the other forum so am 2nd owner. It has never been used and is a pristine example. Kono saya included. It was dry when I got it so I hit it with mineral oil. I am selling to cover a vet bill and a few months of meds else I'd never let it go! $325 CONUS

I have been cooking for 40 years and never made a pizza. Thanks to this thread I have a steel coming in for my green egg. Thanks for the inspiration! I hope I can knock it out of the park! I have 4 kids so we go through a lot of 'Za....

Hey Lamer! Your collection is all one needs to be successful in a kitchen. Being young you need to master one. Having a dozen knives will just confuse your reflexes.

Those meat claws work well for Brisket. I refuse to use a meat "fork". They should be outlawed. Why would one want to poke their meat and lose all that juice? I use the Big Green Egg claws.

Koa for sure. It's such a perfect wood for handles!

You probably have just as good as a selection in Hawaii as I do in Indiana... which is none local but access to anything in the world. Mahalo

If you plan to cover your grill with sheet pans you will raise your heat. This is how I used to clean my grills on the line in the past. 10min at full blast and they get white hot and burn everything off. For tuna, I'd cover in 50/50 poppy seed sesame seed mix, sear for 90 seconds on each side...

I got one and love it. I also have a drunken purchase... 50bmg! God bless the US! Lol

Yep I was thinking it's a little late for April Fools.

Welcome!