tostadas
Hobbyist / Craftsman
Nice knife block
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- Thread starter HumbleHomeCook
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thanks... But this knife block has a time limit on it...
It's not a very good one when left out in the open.
HansCaravan
Well-Known Member
Takeshi Saji Karin 240mm
HansCaravan
Well-Known Member
I rubbed the handle with a little of mineral oil after receiving
RockyBasel
KKF Sponsor
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- May 1, 2012
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This is the one from last year which was sold in this gorgeous wooden box, handle from a centuries-old church or smth, right?
EDIT: this one?100# 26er Gyuto
RockyBasel
KKF Sponsor
Yup - impressive memory!
nakiriknaifuwaifu
Senior Member
a true grail, out of this world
- Joined
- May 1, 2012
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- 4,141
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It is not only a knife, not only a tool. It is a piece of art and a piece of history. Seriously, one of the most beautiful knives I have ever seen. I am happy for you that you were lucky enough to get this unicorn!
RockyBasel
KKF Sponsor
Akifusa Aogami Super with a stone-only 8k edge put on 2-3wks ago with no maintenance and near solo use four or so nights a week.
picturepoet
Well-Known Member
nice handle 
Was up in the middle of the night and rearranged one of my knife strips …
Rader
Lisch
Hazenberg
Lisch
Carter
Bloodroot
Maumasi
Burke
Horn
Some are new and will make an appearance in New Knives when I think of a meal to welcome them to the family. All are great.
Rader
Lisch
Hazenberg
Lisch
Carter
Bloodroot
Maumasi
Burke
Horn
Some are new and will make an appearance in New Knives when I think of a meal to welcome them to the family. All are great.
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- Joined
- May 1, 2012
- Messages
- 4,141
- Reaction score
- 10,812
That Rader kills me!!!
Agreed. The whole strip is insane.
Ditto - beautiful collection
parbaked
Senior Member
BB.D silver steel…
That maumasi remains one of my favorite looking knives of all time, handle ties in with the Damascus beautifully!
Wow.
Is that Maumasi a new addition? The handle looks gorgeous and really nicely proportioned.
No … I’ve actually had the Maumasi for a couple of years. It’s due a spa treatment but I’ve been reluctant to ship it with the way Covid disrupted shipping over the past couple of years. It’s definitely one of my treasures.
tostadas
Hobbyist / Craftsman
Not part of a knife yet, but I'm excited to work with some new blocks I recently picked up.
parbaked
Senior Member
Laseur…52100, stabilized mahogany and brass…
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A friend's Sukenari Ginsan in a K-Tip 210mm just like mine HAP-40. Ordered from JCK and received in Canada within 10 days and no customs. On my recommendation, but I had never dealt with JCK before so that was quite the trick I was banking on.
Thought it an interesting addition to all of my reporting on Sukenari so far, which I guess would be best condensed here:
https://www.kitchenknifeforums.com/...enari-hap-40-migaki-hairline-vs-as-sg2.57152/
Mostly because I've never seen a Sukenari SO THIN behind the edge... like my AS the best of them nothing close.
Sukenari K-Tip 240mm (SG2) (From Cook's Edge 12/2020)
Sukenari 225mm (AS) (From KNS 07/2021)
Sukenari K-Tip 210mm (HAP) (From Cook's Edge 11/2021)
...
Sukenari K-Tip 210mm (Ginsan) (from JCK 03/2022)
Don't know if it's a new stance for Sukenari or just sheer roll of dices. Mind you, when I got to see said friend in person again, the edge was already bent over, but she still claimed it cutted well so I didn't insist. I brought a Matsubara Ginsan that thin back in the days. Will sure always seem to cut well for a noob, but I had got a rolled edge as well pretty fast.
This one will always be reminded by me despite its bad edge state when I met it because it still got us to cut stuff towards a first experiment with a full blown pizza oven:
We were still getting our **** right about it but this above was our nicest one. All of them though we gulped in sheer silence. Amazing...
Thought it an interesting addition to all of my reporting on Sukenari so far, which I guess would be best condensed here:
https://www.kitchenknifeforums.com/...enari-hap-40-migaki-hairline-vs-as-sg2.57152/
Mostly because I've never seen a Sukenari SO THIN behind the edge... like my AS the best of them nothing close.
Sukenari K-Tip 240mm (SG2) (From Cook's Edge 12/2020)
Sukenari 225mm (AS) (From KNS 07/2021)
Sukenari K-Tip 210mm (HAP) (From Cook's Edge 11/2021)
...
Sukenari K-Tip 210mm (Ginsan) (from JCK 03/2022)
Don't know if it's a new stance for Sukenari or just sheer roll of dices. Mind you, when I got to see said friend in person again, the edge was already bent over, but she still claimed it cutted well so I didn't insist. I brought a Matsubara Ginsan that thin back in the days. Will sure always seem to cut well for a noob, but I had got a rolled edge as well pretty fast.
This one will always be reminded by me despite its bad edge state when I met it because it still got us to cut stuff towards a first experiment with a full blown pizza oven:
We were still getting our **** right about it but this above was our nicest one. All of them though we gulped in sheer silence. Amazing...
chefknife69
Member
wow that knife strip looks amazing with those knives
