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Tried my hand at polishing today on my cheapie kiridashi!
parbaked
Senior Member
Wasabi sabi….
TFTFTFTFTF
TFTFTFTFTF
Salmon Poke
I'd love to hear your thoughts on that knife. What are the specs? Steel, length, performance, etc.
It's a custom from @HSC /// Knives. Wrought clad 52100. About 235mm length, 52mm high and about 190 grams. It's definitely a keeper! Good balance of food release and not wedging in stuff. Very comfortable in hand. I even basically got a bigger mono Z-wear version of it because I like it so much.
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Beautiful. I feel like people on here don’t give any love to bunkas! Such an awesome, fun knife shape. And ya know… it’s a Tansu…
It's actually made by Lars Källgren from Sweden, I just noticed their signature is kind smiliar lol. It is my first bunka and I actually love the shape, awesome for tip work. He still have 2 21cm large bunka for sell.
Nice! Yeah I just glanced at the makers mark and figured it was Mert. Beautiful knife man. And bunkas are great! I have owned many in my day, was just playing with my Takeda Bunka the other day, AMAZING knife. Feels like an extension of my hand. Also takes an absolutely insane edge.
Jiro 225 just glistening in the sun ☀
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More 1:00am knife arranging … this time … “The Dixon Division”
Hazenberg
Anderson
Xerxes
Jiro
Comet
Lisch
TX
Burke
Horn
… and the Bloodroot and Shiraki are missing (no room on the strip).
Hazenberg
Anderson
Xerxes
Jiro
Comet
Lisch
TX
Burke
Horn
… and the Bloodroot and Shiraki are missing (no room on the strip).
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Another mid night knife a thon … “Heavy Hitters”
Carter
Hinoura
Rader
Lisch
Carter
Carter
Maumasi
Horn
Catcheside
Carter
Hinoura
Rader
Lisch
Carter
Carter
Maumasi
Horn
Catcheside
I had no idea catcheside did feather Damascus, now I have another rabbit hole to dive into and sell my soul in pursuit of
Stay tuned … the Catcheside feather damy has a Welcome to the Family Meal upcoming on New Knives. Food … more pics … Yum!
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- May 1, 2012
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That Rader again…
When you picture it like this, I start to think I must have been out of my to let these all go. Ugh
Mitsuo Nagao Higonokami, sakura skin handle
Yes … but think of all those starving knife smiths you have been able to keep afloat with the proceeds.
I’ve already ordered two new mag strips from Will Newham … one of which is completely reserved for additions to “The Dixon Division”. One end is labelled “Billipps Sector” and is dressed with gold leaf.
A good occasion on Saturday to bring out the shorties which I’ve been buying in spades so far this year…
First and foremost I was out of some chicken stock…
… and I had carrots way past their prime, celery starting to oxidize, garlic getting rubbery, wrinkling bell peppers, so-so yellow onions and some thyme starting to desiccate. Also had a fresh chicken carcass from this week’s cooking and a Ziploc bag of roasted chicken remnants purposefully thawing in the fridge. Enough stuff there to get substantial cutting comparison of these four… yet not nearly half of what I’d call satisfying.
For IDs the Nakiri is Matsubara 165mm A#2, the Santoku Kaji-Bei 165mm A#2, longer but leaner Bunka is Makoto Kurosaki 180mm SG2 and the other one Yoshikane 165mm SKD. Without further ado except that I’ll feel obligated to comment each pic, some highlights…
These two were the best for celery, but the Kurosaki fared about just as well. The Yoshikane had some bouts of stiction there and was already losing ground.
Yoshi acting up again, and this time I couldn’t deprive you guys of just how terrible and redundant that is in my experience of three from that maker. I mean if I was falsifying the evidence here I would probably have thought more realistic to have a couple stuck pieces less in a bit more randomly stuck fashion, but this is… woah. Even worse is that if release happen from next cuts pushing the stuck ones, it eventually results with stuff flying everywhere. Kurosaki once again performed real nicely.
Again these two were the very best. There was enough carrots for two per knife + extras for good behavior, and the extras went to the Kaji-Bei.
Oh well… for sakes of fair representation, I’ve solely elected the Yoshikane to effortlessly produce the cleanest of a roll cut here…. Effortlessly as in “for my technique” with a cut I don’t tend to use much but thought would be a good test for that reason. It’s a point to be sad about really since I like how the Yoshi cuts, I like how it handles, I like the shape of it and how naturally I can use it and how excellent it is for detailing, but it will just invariably get too much sticking of whatever I’m bulk cutting…
Kaji-Bei for a full onion dice since it’s so good at it.
Playing a bit with cutting “petals” going into radials and then cutting the stack in half after a 90* turn. Goal was to incur the less possible displacement to the onion halves throughout the whole operation without any special from of forced containment. I must say the Matsubara did better than I expected out of the grind here, but some tamed initial sticking was enough to incur noticeable displacement, especially with the onion half to the left where part of the final cut stuck long enough to stand obvious… yet mostly it did nice quite effortlessly.
Then the M. Kurosaki did awesomely well of a half dice even where release is nothing like the Kaji-Bei, and easily as good as Matsubara Nakiri for the petals. Rivaling for top of the podium once again – and it did a roll cut closely as nice and as naturally as the Yoshikane with its allotted bell pepper.
First and foremost I was out of some chicken stock…
… and I had carrots way past their prime, celery starting to oxidize, garlic getting rubbery, wrinkling bell peppers, so-so yellow onions and some thyme starting to desiccate. Also had a fresh chicken carcass from this week’s cooking and a Ziploc bag of roasted chicken remnants purposefully thawing in the fridge. Enough stuff there to get substantial cutting comparison of these four… yet not nearly half of what I’d call satisfying.
For IDs the Nakiri is Matsubara 165mm A#2, the Santoku Kaji-Bei 165mm A#2, longer but leaner Bunka is Makoto Kurosaki 180mm SG2 and the other one Yoshikane 165mm SKD. Without further ado except that I’ll feel obligated to comment each pic, some highlights…
These two were the best for celery, but the Kurosaki fared about just as well. The Yoshikane had some bouts of stiction there and was already losing ground.
Yoshi acting up again, and this time I couldn’t deprive you guys of just how terrible and redundant that is in my experience of three from that maker. I mean if I was falsifying the evidence here I would probably have thought more realistic to have a couple stuck pieces less in a bit more randomly stuck fashion, but this is… woah. Even worse is that if release happen from next cuts pushing the stuck ones, it eventually results with stuff flying everywhere. Kurosaki once again performed real nicely.
Again these two were the very best. There was enough carrots for two per knife + extras for good behavior, and the extras went to the Kaji-Bei.
Oh well… for sakes of fair representation, I’ve solely elected the Yoshikane to effortlessly produce the cleanest of a roll cut here…. Effortlessly as in “for my technique” with a cut I don’t tend to use much but thought would be a good test for that reason. It’s a point to be sad about really since I like how the Yoshi cuts, I like how it handles, I like the shape of it and how naturally I can use it and how excellent it is for detailing, but it will just invariably get too much sticking of whatever I’m bulk cutting…
Kaji-Bei for a full onion dice since it’s so good at it.
Playing a bit with cutting “petals” going into radials and then cutting the stack in half after a 90* turn. Goal was to incur the less possible displacement to the onion halves throughout the whole operation without any special from of forced containment. I must say the Matsubara did better than I expected out of the grind here, but some tamed initial sticking was enough to incur noticeable displacement, especially with the onion half to the left where part of the final cut stuck long enough to stand obvious… yet mostly it did nice quite effortlessly.
Then the M. Kurosaki did awesomely well of a half dice even where release is nothing like the Kaji-Bei, and easily as good as Matsubara Nakiri for the petals. Rivaling for top of the podium once again – and it did a roll cut closely as nice and as naturally as the Yoshikane with its allotted bell pepper.
So one of these is going BST...
If it didn't come clear enough, it's the one missing in that picture:
If it didn't come clear enough, it's the one missing in that picture:
Nice. I really embrace the 180-ish range.
My Yoshi from Epic Edge doesn't suffer stiction too badly and is a joy to use. It's my one true nail-flex edge yet feels substantial. My Yu Kurosaki bunka is a stiction aficionado.
I'm not condemning them to anyone neither. It's my experience of these and it's all to do with how I cut. I'm thinking for those who naturally tend towards pull cutting the stiction problem may not be so much of one. I've found them poor in push cutting and barely adequate in straight chopping. I'm mostly saddened that each time it came to signify not a bad knife at all, but just one that won't stand up to its competition in my rotation.
This one especially is sad... liked it even more in profile and handling, and as a unit it's just about perfectly crafted with the handle just about perfectly fitted. It's like 95% of what I'd want to keep but the 5% that stirs me is non-negotiable towards other knives I own.
Thinness BTE or straight cutting performance - yeah absolutely. SKD steel... yeah absolutely.
I'm sad.
parbaked
Senior Member
TFTFTFTFTF…
- Joined
- May 1, 2012
- Messages
- 4,114
- Reaction score
- 10,720
- Joined
- May 1, 2012
- Messages
- 4,114
- Reaction score
- 10,720
Good morning, KKF!
After putting it on stones for the first time since I got it, to work out a chip, I felt compelled to immediately test my results. Cole slaw is started and I'm both happy and surprised to say the Takada cuts better than ever.
