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[fortheloveofmoar]

been a while since I've pulled this sexy beast out. @Homechef (thanks again!)

 

[blokey]

What's the top left there? Skye's Vespa maybe?

Yep, in MagnaCut

That HSC/// petty (?) is perfect.

Love it

 

[mengwong]

Took the edge guards off today.

Top left, Sakai Kikumori 210mm Nihonko
Top right, Shibazi F208-2

 

[Just a DK]

Took the edge guards off today.
View attachment 321705
Top left, Sakai Kikumori 210mm Nihonko
Top right, Shibazi F208-2

Those Msicards look like they shite tons of board time.

 

[Yoshi]

Took the edge guards off today.
View attachment 321708
Top left, Sakai Kikumori 210mm Nihonko
Top right, Shibazi F208-2

Wow you've made your own labels as well, that's next level organized

 

[blokey]

What's the top left there? Skye's Vespa maybe?

That light really didn’t do it justice, it’s a beautiful knife

 

[HumbleHomeCook]

These are the knives of a culinary school graduate who, while it has been many years, did spend a decade or more in the industry. The top one was her knife in school and her main work knife.

She's asked me to sharpen them.

 

[Enso Forge]

Fresh off the bench

 

[azn_knives_4l]

My dad's WinCo. Pseudo-chisel zero convex from before they were cool. I didn't even have the jargon to describe this when I first bought a knife from JKI, lol. Jon knew what I was talking about tho

 

[Just a DK]

So I've had this weird feeling that I had 2 of the same knife.

and then I saw Matt's post re. a die from the FM profile and realized.... I have two of the same knife....

Kono is slightly thicker but....tbh no diff in food release / laser feel/ etc... etc...

 

[Just a DK]

So I've had this weird feeling that I had 2 of the same knife.

and then I saw Matt's post re. a die from the FM profile and realized.... I have two of the same knife....

Kono is slightly thicker but....tbh no diff in food release / laser feel/ etc... etc...

View attachment 322073


View attachment 322074

Choil shots for those interested.

 

[azn_knives_4l]

Those are some *intense* choils

 

[enrico]

A5 wagyu for our new outlet launching. Got larger cuts like this it needs to be super cold when you process it or it melts.

 

[azn_knives_4l]

Impressive cuts! No stray fibers or fat blemishes in sight

 

[Just a DK]

A5 wagyu for our new outlet launching. Got larger cuts like this it needs to be super cold when you process it or it melts.

Reported for indecent content

 

[BillHanna]

Reported for indecent content

599USD/mo or 6000USD/yr

 

[tostadas]

Fitted up my new Kyohei Shindo 210mm with an lightweight curly maple handle to maintain as much forward balance as possible. This handle was part of my initial experiment with acid treating the wood to pop the color and grain. Then figured I might as well clean up the spine/choils and polish off the stock sandblast.

 

[Tomas Randa]

Okay peasants. My finger is on the trigger. Nakagawa myojin b steel dammy or Hado b1 dammy. Which one should I get and why? (240mm gyuto)
Or should I get both?

 

[Just a DK]

Okay peasants. My finger is on the trigger. Nakagawa myojin b steel dammy or Hado b1 dammy. Which one should I get and why? (240mm gyuto)
Or should I get both?

 

[azn_knives_4l]

Gotta be this? We're already so far beyond practical that only desire matters, right?

 

[nhb22]

DT vs strawberries

 

[Mikeadunne]

DT vs strawberries
View attachment 322139

Petty? or giant strawberries?

 

[azn_knives_4l]

Petty? or giant strawberries?

So observant. I was too busy being mesmerized.

 

[nhb22]

Petty? or giant strawberries?

184mm x 36mm

 

[nhb22]

A5 wagyu for our new outlet launching. Got larger cuts like this it needs to be super cold when you process it or it melts.

Love that suji

 

[Mikeadunne]

184mm x 36mm

Those dimensions are hawt

 

[SwampDonkey]

Fitted up my new Kyohei Shindo 210mm with an lightweight curly maple handle to maintain as much forward balance as possible. This handle was part of my initial experiment with acid treating the wood to pop the color and grain. Then figured I might as well clean up the spine/choils and polish off the stock sandblast.

View attachment 322133View attachment 322134View attachment 322135View attachment 322136View attachment 322137View attachment 322138

Fuggin love this one. What was the weight of handle/final weight?

 

[BillHanna]

Those dimensions are hawt

Slut

 

[HumbleHomeCook]

@blokey

So far a lot to like here. Very slicey!

 

[Stevem627]

Tostadas, that handle on the Shindo and, as always, your great spa job takes a great knife to a new level