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[daddy yo yo]

If the winner in this encounter is chosen by who has the most Kamons then I'll definitely loose

Yes. But you ARE the one and only Dark Lord of Kamon.

 

[M1k3]

If the winner in this encounter is chosen by who has the most Kamons then I'll definitely loose

Whip up some Kamon paring knives.

 

[M1k3]

Whip up some Kamon paring knives.

In a pinch, you can chop up a big Gyuto or Sujihiki. The handle unscrews.

#TimeSaver

 

[esoo]

Gaaad that is perfect. I have one of his coming tomorrow! Honestly yours is my absolute favorite though… you ever want to sell that bad boy, you let me know!

As much as I am for selling knives, pretty sure this one isn't going to go anywhere.

 

[esoo]

If the winner in this encounter is chosen by who has the most Kamons then I'll definitely loose

I think you only have to do a Massdrop Nakiri run to be in a winning position again....

 

[talcum]

Just got my 240 Watanabe back from Murray Carter from sharpening. The little white flecks on the knife edge are dead skin and debris from I and my cutting board. It's very sharp. Kinda like Carter reimagines a Wat.

 

[daddy yo yo]

Once again the mighty KAMON:

 

[MathiasM]

Hey, I know that knife

 

[Knivperson]

Not much to say here.View attachment 160990

How do you like this Gigantoku?

 

[HansCaravan]

Windmühlenmesser 1922

 

[Ggmerino]

HitojiraTogashi 270mm sujihiki in shirogami (white) #1 stainless cladding with a forced patina, ebony and buffalo horn handle. Got a little tired of the rust spots when slicing a roast so I forced a coffee patina. Much better reactivity now.

 

[daddy yo yo]

Once again the Ork-slayer from @KAMON Knives:

 

[daddy yo yo]

Wanted to use Kamon‘s big boy again but the choice of dinner made me take a Japanese knife.

 

[birdsfan]

My new Myojin R2 meets cabbage.....it moved through the thick wedge very smoothly! I swapped out the stock wenge handle for a CJA inspired shape constructed from stabilized myrtle burl, g10 and a darker spacer from a hunk of wood from the Woodcraft discount bin.

 

[daddy yo yo]

Today‘s knife: K-tip Western gyuto from Austrian maker Michael Ziegelböck with walnut handle:

 

[uniliang]

My current knives for service.

 

[gaijin]

Todays picture, trying to capture the profile and almost flat spot of a recent purchase. Oh boy, the Fujifilm X-camera app solution both sucks and blows, but I finally got a picture using my phone as a remote control.

And a small glimmer of light on the cutting board. Something to work on as the knife ages.

 

[HansCaravan]

Mac MBK-95 for lentil and smoked chicken stew. Not a sexy knife by any means, but always a pleasure to use.

HC

 

[parbaked]

Shihan 52100 petty doing BLT on baguette duty…

 

[Gruenburger]

How do you like this Gigantoku?

It’s a masterpiece

 

[daddy yo yo]

Kamon Ork slayer:

 

[esoo]

Leaving the Kamon on the board for 20 minutes after cutting the roast started a nice patina - just can't get a good shot of it with the phone camera.

 

[HumbleHomeCook]

View attachment 163409

Leaving the Kamon on the board for 20 minutes after cutting the roast started a nice patina - just can't get a good shot of it with the phone camera.

I have a Masakane honesuki with a gorgeous patina that I have yet to get a decent picture of.

 

[esoo]

I have a Masakane honesuki with a gorgeous patina that I have yet to get a decent picture of.

The nicest part of the patina is up in the denty/Kuro part of the finish. Pretty awesome but the camera just can't get it.

 

[thebradleycrew]

I know where you live @daddy yo yo!... Or... Do I actually?

That OD Green handle is savage. Well done on that blade for certain.

 

[hien]

Today couple

 

[adrianopedro]

Bryan Raquin BK cutting some smoked "Cupim" (Hump Steak)

 

[daniel_il]

 

[Fuqoth]

Takamura and a bowl of MSG

 

[daddy yo yo]

Knife and shirt from @KAMON Knives :