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IsoJ

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You still haven’t put a handle on it yet? 😳
Send it over to me to give it the love it deserves 😂
All in good time 😊, works great without the handle too, the tang is huge. Feel free to shoot some ideas for the handle 😁
 

GorillaGrunt

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Set of the day:







I have that same Dengjia and was surprised by how much I like it. Busted it all up cutting up turkey carcasses because even though it wasn’t the right tool it was the cheapest thing I had on hand, then spent a couple hours fixing it. It isn’t quite as thin as it was but it’s still fabulous.
 

birdsfan

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My current service board knife, Sukenari Hap40 210 K-tip. It is a pretty serviceable blade. The spine and stainless cladding are sturdy enough to take a beating. I recently rounded the spine and choil, and put a new comfy handle on it. Stabilized curly oak with a brass nosepiece.

20210602_122307.jpg
 

Pie

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Crappy $30 mono steel beater from a knife shop in Tokyo. Anyone have any clue what it is? Best edge yet with Tsushima slurry on a binsui. Really beginning to enjoy natural stones 🙂
032A8AF7-333A-4E02-A55D-81948C4081DF.jpeg
 

captaincaed

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My current service board knife, Sukenari Hap40 210 K-tip. It is a pretty serviceable blade. The spine and stainless cladding are sturdy enough to take a beating. I recently rounded the spine and choil, and put a new comfy handle on it. Stabilized curly oak with a brass nosepiece.

View attachment 130361
Damn fine handle work
 

captaincaed

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Yeah man! I know we talked about it earlier. I'm (hopefully) a week away from graduation, then I can get back into the shop again...
 

birdsfan

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Yeah man! I know we talked about it earlier. I'm (hopefully) a week away from graduation, then I can get back into the shop again...
I am sure you will come up with something cool! I have barely had time to do any handle work because ,y job has been so busy. Everyone wants to come out to eat, but no one wants to come out and work in a restaurant.
 

WiriWiri

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Sunday was a day of Maz (and a cheeky flash of Blazen)

Forgot to shoot the finished meal - too late and busy eating - but griddled asparagus with asparagus risotto. I added far too much cheese really, but it was darn fine



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WiriWiri

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Man that is a good looking gyuto! I love that handle.
You’re too kind HHC. No, you really are in this case: this is one of the widely disliked Maz handles with the walnut ferrule. Looks cheap, feels cheap and blocky. It does look mildly better after a thorough soaking in mineral oil admittedly, and i can at least boast that it’s the same handle used on the $2500 Mazaki damascus from the same retaler.

Good gyuto mind - others may have been unlucky wIth thick grinds from the same batch, but this one was a peach to cut with ootb.
 
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HumbleHomeCook

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You’re too kind HHC. No, you really are in this case: this is one of the widely disliked Maz handles with the walnut ferrule. Looks cheap, feels cheap and blocky. It does look mildly better after a thorough soaking in mineral oil admittedly, and i can at least boast that it’s the same handle used on the $2500 Mazaki damascus from the same retaler.

Good gyuto mind - others may have been unlucky wIth thick grinds from the same batch, but this one was a peach to cut with ootb.
I'm a sucker for a light handle/dark ferrule combo. :)
 

M1k3

Stop being so negative, Mike
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I love French cheese, but I think the Italians give the French a good run for their money when it comes to cheese.
Definitely in variety!
 
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