This thing is so F'n cool! These words are said out loud every time I see a Kamon Gigantoku. I don't know when I would use it... but I would find a way lol.
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The correct answer to when to use it is: Whenever the hell you want! It will deliver.
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I second this. They’re awesome. Funny to think these two are basically the same weight (324g vs 326g). Both great cutters with nice weight behind the cut. 290 Halcyon and 220 Kamon
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myguidingmoonlight
Senior Member
The craziest colors I've seen; Shi.han 52100 patina.
How did you get it?
myguidingmoonlight
Senior Member
Mangoes, peeling them gives the steel that beautiful red, magenta patina color. This is after several kiwis and 6 mangoes.
I eat the mangoes in another way, but I can try peeling kiwis.
. Now the moussaka needs an hour to set. Can't wait. Hangry
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Ashi Western stainless in 210:
nakiriknaifuwaifu
Senior Member
cute knife. rebranding to @baby yo yo?
Single bevels starting to pile up. Please don’t look at the yanagi.
First 3 I gotta dig up and label one of these days.. they’re older for sure, yanagi is togashi’s white #1 under hitohira and the honesuki is Hatsukokoro by toru/myojin sr.
Man. I thought double bevel geometry is tough. These feel like there’s just huge amounts of steel that have to come off to accept a polish. The blotchy KU deba was reground by @refcast - friggin gold standard geometry, something to strive for on the rest.
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Watanabe vs. asparagus:
Just some snaps from today…
Epicure ”Hi-Carbon Stainless Steel” knives, thinned and left them in that wabisabi state instead of polishing the sides. Like a night and day difference between now and then, reduced wedging in an insane way. Not lasers though but… me happy.
Daily use knives, CRKT Stiff K.I.S.S. & ZT0452CF.
Epicure ”Hi-Carbon Stainless Steel” knives, thinned and left them in that wabisabi state instead of polishing the sides. Like a night and day difference between now and then, reduced wedging in an insane way. Not lasers though but… me happy.
Daily use knives, CRKT Stiff K.I.S.S. & ZT0452CF.
Wrong thread 
A little prep for crawfish pie with my custom Unshu Yukimitsu
The pictures don’t do it justice! Absolutely beautiful work mate
Best cutter I’ve ever tried OOTB too.
Mine still hasn’t arrived. The wait + this hype is killing me. What are you two liking so much about them?
Good thickness at the spine, great handle size/weight, carefree use with the etching, thin BTE but not too thin it feels fragile, good grind for food release. All in all, this punches way above its price point
Trying not to overhype it too much…
But for me it comes down to the pure silkiness of how it cuts especially towards the tip (horizontal onion cuts are 
) without any sense of brittleness or fragility. Very nimble and well-balanced — and refreshingly unprecious after having probably bought a few too many fancy-looking wrought iron blades recently.
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Sounds right up my street, thanks for the descriptions guys. Guess it’s time to start checking the tracking more often again. I’m sure it will turn up eventually.
Man, I thought only 1 of the 5 dropped so far? You so lucky!
