Xerxes on the board tonight
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Consoling myself with another example of his work after missing a gorgeous Antzenberger today.
which model is that? love Marko's metal ferrules
That's the Mazaki model.
Exactly
It’s one of the stainless clad ones. I believe the billet was forged by devin for marko.
Quick and ugly chopping for an omelette. Love the Devin.
Love the Victorinox and F. Dick boning knives in the mix. I keep two of the Victorinox in my block at all times.
Breaking in the new Haburn.
Head to head onion slaughter
First outing for the Kemadi Gyuto 225 in bulat steel also participating Kamon x FKK 270 Gyuto and Munetoshi 210 in Shirogami
First outing for the Kemadi Gyuto 225 in bulat steel also participating Kamon x FKK 270 Gyuto and Munetoshi 210 in Shirogami
The Kamon was amazing as always. I know some of you aren’t fans of the look but it’s definitely a performer on the board
Gotta say the sub $200 Munetoshi is one of my favorite
The Kemadi was solid- definitely more workhorsey
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Some borrowed, some blue?
Yeah. This one is ground thinner than my other one, so a very smooth, effortless cutter. Blows through sweet potatoes better than anything else in my rotation, but food release is not as good. Wet ingredients like apples really suck to the polished finish and there isn‘t as much convexity to push them off/limit surface contact. Hoping the food release improves as the patina develops, which is slowly coming along. As always, the fit and finish on Ian’s work is among the absolute best I’ve seen, and his 52100 is a joy to use. Sharpens up quickly with minimal work and feels bombproof on the board.
shobudonnie
Well-Known Member
Thinly sliced ribeye ready to marinate for bulgogi tacos tonight, with the help of a Sukenari mini suji (ok, it's a petty 
) 210mm in YXR7 steel.
) 210mm in YXR7 steel.
@fortheloveofmoar just after telling you I typically don't have to put much work into my inexpensive knives to get them to perform well, I'm posting a picture of an inexpensive knife I'm putting work into to get it to perform well. 
This is a Yashima Nogu Kogyo 165mm nakiri:
https://knifejapan.com/shop-by-brand/yashima-nogu-kogyo/
This was a thick boy. Very work horsey and much more so than I like. I'm on my second round of thinning. Now, in fairness, there is something odd about this one. If you look at the 165 stats it shows 139g for weight. The 180 shows 171g. This guy arrived at 175 grams! Yes, the measurements do align with a 165 (I know I had that Sakai issue) and even with handmade stuff that's far too much for just piece-to-piece variation. I don't know why this guy came in so thick and heavy but it did. I can only chalk it up to one of those days at the grinding wheel of one of the many smiths who feed Yashima.
In all other respects, the knife was good to go and it did perform just like I said, not the way I like. Especially not for a 165mm nakiri.
He's down to 170 grams now and doing much better. I'm gonna give it another round for sure but it's getting there. I think it'll make a really nice knife when I get it dialed in. It'll be very Sanjo-esque.
Also, viva la iron clad!
This is a Yashima Nogu Kogyo 165mm nakiri:
https://knifejapan.com/shop-by-brand/yashima-nogu-kogyo/
This was a thick boy. Very work horsey and much more so than I like. I'm on my second round of thinning. Now, in fairness, there is something odd about this one. If you look at the 165 stats it shows 139g for weight. The 180 shows 171g. This guy arrived at 175 grams! Yes, the measurements do align with a 165 (I know I had that Sakai issue) and even with handmade stuff that's far too much for just piece-to-piece variation. I don't know why this guy came in so thick and heavy but it did. I can only chalk it up to one of those days at the grinding wheel of one of the many smiths who feed Yashima.
In all other respects, the knife was good to go and it did perform just like I said, not the way I like. Especially not for a 165mm nakiri.
He's down to 170 grams now and doing much better. I'm gonna give it another round for sure but it's getting there. I think it'll make a really nice knife when I get it dialed in. It'll be very Sanjo-esque.
Also, viva la iron clad!
The weight isn’t an issue, my watanabe165 nakiri is 181g, same for a 170mm nakagawa x morihiro santoku. Both are around 4mm spines at the handle but the wat is thinner and tapers quicker. Nimble short knives with some heft are nice to use. Both of these are thin behind the edge.
Agreed. I don't mind the weight itself. I was just using that as an indication of it being much thicker than what they normally list as.
Interesting, the pics at KJ show quite a thin spine… is it thicker at the shinogi that at the spine?@fortheloveofmoar just after telling you I typically don't have to put much work into my inexpensive knives to get them to perform well, I'm posting a picture of an inexpensive knife I'm putting work into to get it to perform well.
This is a Yashima Nogu Kogyo 165mm nakiri:
View attachment 271433
View attachment 271434
https://knifejapan.com/shop-by-brand/yashima-nogu-kogyo/
This was a thick boy. Very work horsey and much more so than I like. I'm on my second round of thinning. Now, in fairness, there is something odd about this one. If you look at the 165 stats it shows 139g for weight. The 180 shows 171g. This guy arrived at 175 grams! Yes, the measurements do align with a 165 (I know I had that Sakai issue) and even with handmade stuff that's far too much for just piece-to-piece variation. I don't know why this guy came in so thick and heavy but it did. I can only chalk it up to one of those days at the grinding wheel of one of the many smiths who feed Yashima.
In all other respects, the knife was good to go and it did perform just like I said, not the way I like. Especially not for a 165mm nakiri.
He's down to 170 grams now and doing much better. I'm gonna give it another round for sure but it's getting there. I think it'll make a really nice knife when I get it dialed in. It'll be very Sanjo-esque.
Also, viva la iron clad!
About the last 25% of the knife it is. The spine is 3.6 at the handle and tapers down to 1.6. The shinogi is around 2.1 down to 1.8.
