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Testing out my new stuff. 2 mazakis (AS and b2) and a sukehisa minamoto western mono carbon. From my measurements, the grind thickness along the blade is very similar to what I've seen from mazakis. I wanted to confirm with actual testing, and the grind indeed cuts just like a maz. I still need to tune it up but I'm really liking it so far.

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Would love to hear sharpening/steel thoughts between the two Mazaki's once you put to stones.
 
Missed out on the Maillet drop…

So for todays service:

Maillet Twisted Gyuto
Maillet Bunka
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Hadn't done a full bisection with the Okubo takenoko nakiri yet:





Yoshimitsu Kajiya gyutohiki. Putting my own edge on this has made it a new knife, and I really like the steel. Not shown in the vid but I noticed the food release improved when I just used the thicker heel when cubing. Less stiction.




disclaimer: glove is for utility, not to be a grill bro for the gram
 
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Like most of what I perceive of the forum, I too would like to gather all of the gyutos and many of the rectangles. So much that other knife types feel like they hardly matter.
That being said I feel this session shouted at me to obtain a designated boning knife the same way breaking apart chickens with my petty shouted at me to get this Verissimo honesuki. It likely wouldn't make me a better home-butcher but at least I'd feel better equipped while being sub-optimal at it
 
Had to make something that called for thinly sliced onions to try the new Gullikson out. Really liking this one
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My god instant reaction from me :)

Its good to know that other people do the same thing I do... slice onion first and than go... crap..... I need to make this into dinner....
 
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