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Just because I can't stop staring at it...
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- Thread starter HumbleHomeCook
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On the other end of the spectrum, knife? What knife?
For citrus only, concurrently the most and least abusive task for carbon steel. It’s been like 2 years since last sharpen and it’s sticking in my board
.
For citrus only, concurrently the most and least abusive task for carbon steel. It’s been like 2 years since last sharpen and it’s sticking in my board
.
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tostadas
Hobbyist / Craftsman
Is that a Takeda cleaver or nakiri?On the other end of the spectrum, knife? What knife? View attachment 210052
For citrus only, concurrently the most and least abusive task for carbon steel. It’s been like 2 years since last sharpen and it’s sticking in my board
170mm bunka! The awkward large petty thing.
Dalman family slowly growing over the years. Just missing a cleaver and/or a western handle honyaki.
Yes.
And it was a pleasure to deal with you sir ! I wouldn't hesitate to buy your knives again
Good day for choil shots.
Watanabe 180.
It’s one of my favorite finishes on a blade I’ve seen so far. Really specialThe lines on that 9, are stunning. Guess I need to sign up for his newsletter
Putting the new Spare bunka to work. Lettuce for turkey sandwiches, onions for French onion soup.
Currently engaged in that same activity!
Which knife is that?
The twelve year old was cookng tonight under my watchful eye. She'd initially grabbed the little 6" wüsthof chefs that she is familiar with, but it was too small really. Since I'd be guiding her this evening I told her to pick any knife. She chose the Tanaka x Kyuzo bunka. Nice choice, young lady!
Love it! Thanks for sharing!
Hmmmm... Is there a pattern developing? 
Sakai Kikumori
Hatsukokoro Kurosage
Munetoshi
Manaka (shirogami)
Wat Pro
Wat Pro
Sakai Kikumori
Hatsukokoro Kurosage
Munetoshi
Manaka (shirogami)
Wat Pro
Wat Pro
Next knife needs to not have KU?Hmmmm... Is there a pattern developing?
Sakai Kikumori
Hatsukokoro Kurosage
Munetoshi
Manaka (shirogami)
Wat Pro
Wat Pro
Those ones are on the second rack.
they're all made with steel?
The suji be like, yeah well, your KU will rub off eventually and none of ya will ever grow this tall!
tostadas
Hobbyist / Craftsman
Custom handles needed for all of em nowHmmmm... Is there a pattern developing?
Sakai Kikumori
Hatsukokoro Kurosage
Munetoshi
Manaka (shirogami)
Wat Pro
Wat Pro
My favourite pic of 2022.
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Green River Works Chef's knife and Avocados from Mexico!
Some knives from Takefu, Japan I picked up over the years.
Knife #1 - Anryu AS 210 Gyuto
Knife #2 - Yoshimi AS 170 Bunka
Knife #3 - Takefu steel no brand- This is what they gave me during the knife sharpening class in TKV. I used it as a beater knife to learn to reprofile and resharpen.
Knife #4 - Masakage Koishi 150 Petty
Knife #1 - Anryu AS 210 Gyuto
Knife #2 - Yoshimi AS 170 Bunka
Knife #3 - Takefu steel no brand- This is what they gave me during the knife sharpening class in TKV. I used it as a beater knife to learn to reprofile and resharpen.
Knife #4 - Masakage Koishi 150 Petty
Glad to see that TX is getting used! Lovely knife.
Absolutely one of my favourite knives.
