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- Thread starter HumbleHomeCook
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Um yeah, so, whenever you post a pic of a really sexy knife, it is mandated by the universe that post what it is.
Um yeah, so, whenever you post a pic of a really sexy knife, it is mandated by the universe that post what it is.
Kono Madei Sumiiro Bunka. Very happy with this pickup
Woshigeren
Well-Known Member
Kisuke Manaka Aogami #1 210mm
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Nice!
really love this cladding absolutely beautiful
The MS family… left to right is Lisch, Burke, Burke, Burke, Franco, and Burke.
A little prep with freshly thinned and sharpened Shi.Han.
God I love this knife!
God I love this knife!
Is there anything specific about the knife that you can pinpoint to why you love it so much?
It’s of its own special kind.
Basically I’m impressed with many things. First, I saw a lot of grinds and that of Shi.Han old stock 52100, even thinned, doesn’t look like it cuts. Even OOTB when it seemed so thick, it could do wonders. Nowadays it breezes through what little hindered it before.
Food separation is excellent. I worked hard to keep it that way and even enhance it, but everything was just there.
I have an OG on the right side that just started to fill out after the last of many progressions. Yet the bevelling is excellent, easy to follow and push up. So even as I now almost touch it, it was no trouble keeping the kanji chiseling intact.
It has the old sexier Shi.Han kanji.
Steel can take and keep an edge. Quite the edge and quite the keep at that. Any kind of edge. I sharpened it back in the days to angles you wouldn’t believe - and it was a rock even there. Retention wasn’t so good there but quite impressive still.
And I could go on about weight and body at grip, finish, full machi/rather spacious neck…
That is nowadays…
Basically I’m impressed with many things. First, I saw a lot of grinds and that of Shi.Han old stock 52100, even thinned, doesn’t look like it cuts. Even OOTB when it seemed so thick, it could do wonders. Nowadays it breezes through what little hindered it before.
Food separation is excellent. I worked hard to keep it that way and even enhance it, but everything was just there.
I have an OG on the right side that just started to fill out after the last of many progressions. Yet the bevelling is excellent, easy to follow and push up. So even as I now almost touch it, it was no trouble keeping the kanji chiseling intact.
It has the old sexier Shi.Han kanji.
Steel can take and keep an edge. Quite the edge and quite the keep at that. Any kind of edge. I sharpened it back in the days to angles you wouldn’t believe - and it was a rock even there. Retention wasn’t so good there but quite impressive still.
And I could go on about weight and body at grip, finish, full machi/rather spacious neck…
That is nowadays…
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Sometimes you have to work hard for your reputation, so I brought board and knives to a friend‘s weekend house (because otherwise I’d probably kill someone with the crappy equipment there):
Do these glow in the dark? 
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Guess I better contribute. This crappy phone pic doesn't do it justice.
Oblivion blades, modern wrought nakiri.
Thanks! Yeah I love the muskox, it feels so good in the hand.
- Joined
- May 1, 2012
- Messages
- 4,100
- Reaction score
- 10,682
I wish they would…Do these glow in the dark?
@KAMON Knives made some prototypes recently with glowing handles!
MowgFace
Senior Member
Shi.Han 52100 240
Kochi Migaki 240
Gesshin Heiji SS 210
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All of the gyutos in one place.
Burnt handle Friday...
This is a western style honesuki from the esteemed maker Frederick Dick. In fancier circles the model is sometimes known as a poulette couper.
Small knife day.
Tough to argue with MAC the knife and spydie.
Currently polishing:
Yoshikazu Ikeda sakimaru takohiki 360mm.
Yoshikazu Ikeda sakimaru takohiki 360mm.
nakiriknaifuwaifu
Senior Member
God bless you for using that Kato nakiri.
Use all my knives... Kato nakiri is very specific
You should add a Burke to this lineup
I'm actually having him make me a damascus chinese cleaver, his first ever
