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[enrico]

And heres the Kip WP that’s been doing awesome at work as well. Not very reactive which has been nice. Like always, grind is phenomenal. Pure performance and comfort on this one.

 

[itzjustchris1]

Today’s restoration. One of the knives that got water damage from the past typhoon that we had. My Hitohira Tanaka x Kyuzo Migaki. I had some time today so I decided to fix it.

 

[OkayMode]

Today’s restoration. One of the knives that got water damage from the past typhoon that we had. My Hitohira Tanaka x Kyuzo Migaki. I had some time today so I decided to fix it. View attachment 277549View attachment 277550

On the plus side, that typhoon has made you become a restoration wizard

 

[itzjustchris1]

On the plus side, that typhoon has made you become a restoration wizard

Indeed.

 

[daddy yo yo]

Shihan telegraph wire. Had to polish off the etching and patina a while ago due to a pitting spot. Knife looked boring without etching. Cut onions, garlic, fennel, bell peppers and an aubergine for a simple Ratatouille. I’d definitely call this reactive!

 

[PeterL]

@PeterL feel free to take a similar photo

Finally got round to this. The current set-up

 

[timebard]

Finally got round to this. The current set-up

View attachment 277817

No handle Watoyama gang represent!

 

[ashy2classy]

Finally got round to this. The current set-up

View attachment 277817

Yo Pete hit me up if you ever need to downsize ;o)

 

[PeterL]

Yo Pete hit me up if you ever need to downsize ;o)

Any time Ashy. Hope you’re enjoying that Migoto Ginsan!

 

[PeterL]

No handle Watoyama gang represent!

Sadly been that way for so long I’m getting used to it as well. @cotedupy still down for making a handle for this Toyama? I can bring it with me to the Blenheim meet up and leave it with you

 

[Hockey3081]

Shi Han initial impressions.

One of the best cutters I’ve ever used, his grind is very well done. Whisps through onions and zero cracking on denser veg. Core steel is harrrrrrd and the wrought is very active. Has some stiction, but shouldn’t last much longer. Very nice knife to use and look at


View attachment 277449View attachment 277451View attachment 277452View attachment 277453
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Looks awesome. Got any cut vids?

 

[yojimbo]

S. Tanaka 190mm Tekka Gyuto Blue #2

Finally, after a long month, got my gyuto back from Mr. Tanaka who replaced the original D shaped magnolia handle with a slightly longer and heavier octagonal walnut with black pakkawood ferrule. Now the balance point is perfect for me, just about on the last kanji.

It's cool to have been able to send the knife back to the original maker for this upgrade/repair. Looks like he also sharpened it and rounded the choil and spine which was a bit rougher before.

Here it is with the old handle and again with my small collection.

 

[DitmasPork]

Did a family portrait this morning of some of my 240s—parameters were, keeping number to six, Japanese made, with blade edges measuring 240mm or longer. The 240s that made the cut are mostly carbon, except for the Sumiiro, and stainless clad on the denka.

 

[Taurahe]

A little carbon steel action .... Made-In 10 inch , Kikuichi SK4 Gyuto and Santoku , Fujiwara Kanefusa carbon 210

 

[Mikeadunne]

This marko a2 has handled everything I’ve thrown at it. As I expected, however, this is one of the thinner grinds I’ve used of his. Initially it threw me off but after a few sessions it’s incredibly easy to use and flies through veg prep.

 

[DitmasPork]

225mm Heiji, gyuto, spicy white, kurouchi + supper salad

 

[tostadas]

View attachment 278346
225mm Heiji, gyuto, spicy white, kurouchi + supper salad

Is that an actual 225mm, or is it a Heiji "225mm", meaning like 250?

 

[DitmasPork]

Is that an actual 225mm, or is it a Heiji "225mm", meaning like 250?

Edge length is actually 225mm. I know what you mean about Heiji length—my Heiji 240 suji is about the same length on the edge as my Takada 270 suji.

 

[Cliff]

So it's a 210?

 

[Choppin]

View attachment 278173

This marko a2 has handled everything I’ve thrown at it. As I expected, however, this is one of the thinner grinds I’ve used of his. Initially it threw me off but after a few sessions it’s incredibly easy to use and flies through veg prep.

Marko's A2 is one of my favourite steels ever. Is this a WH or regular / convex version? 240?

 

[DitmasPork]

So it's a 210?

Hahaha! Heiji's knives are always beastly, I had borrowed a friends 240 for a few months, it was a robust food destroyer.

 

[Betsy L]

Happy Sunday sharpennoon with a friend!

View attachment 275968

Love Finback IPA's!

 

[Mikeadunne]

Marko's A2 is one of my favourite steels ever. Is this a WH or regular / convex version? 240?

It’s def more of a regular-convex, yes full 240 maybe a little longer. I have a few in 52100 and love those.

 

[DitmasPork]

This morning’s 210 portrait—Shigefusa, Gesshin Hinoura, Isasmedjan.

 

[HumbleHomeCook]

Decided to give the little Okahide's handle a burn treatment. You can see the big circle from the original sticker.

Great little knife.

 

[tostadas]

Refreshed the old handle I made a while back on my Matsubara which was getting a little dry. Tasmanian blackwood and bog oak.

 

[OkayMode]

Brook Turner isn’t exactly underrated, but he probably deserves to be viewed up there amongst the other high profile western makers.

This wrought & 26c3 clad from Migoto is a banger.

 

[gentiscid]

Great job! Love the hologram pattern of the grain.

 

[gentiscid]

Refreshed the old handle I made a while back on my Matsubara which was getting a little dry. Tasmanian blackwood and bog oak.
View attachment 278821

 

[tostadas]

Great job! Love the hologram pattern of the grain.

Yea it has a really cool 3d effect that my camera is unable to fully capture.