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Erat0sthenes

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Joined
Jun 26, 2024
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Connecticut
Hi guys! Knife noobie here. Longtime lurker on the TrueChefKnives subreddit. Started out about 5 or so years ago with a Shun 8" chef's knife and a 6.5" Santoku, and eventually a Shun petty. Recently starting to upgrade to some "real" Japanese knives (aka not mass produced). Current collection includes: Mazaki 240mm gyuto in White #2, Yoshikane SKD 165mm Santoku, and a Hitohira Hiragana 180mm Sujihiki. Also picked up an old French Sabatier slicer around 8". Definitely hooked. Uploading a pic of current collection (if allowed).
IMG_5863.jpeg
 
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nice mazaki
Thanks! Thinking of getting a custom handle. Got both the Mazaki and the Yoshikane from Cutlery and More, and they both came with the same handle (clearly must've been done by them and not the original maker). Would like a little more differentiation and style. Anybody have experience with rehandling knives themselves? I've watched the YouTube video by Knifewear, but wondering if anybody has tips from personal experience? Where do you guys like to get your handles?
 
Thanks! Thinking of getting a custom handle. Got both the Mazaki and the Yoshikane from Cutlery and More, and they both came with the same handle (clearly must've been done by them and not the original maker). Would like a little more differentiation and style. Anybody have experience with rehandling knives themselves? I've watched the YouTube video by Knifewear, but wondering if anybody has tips from personal experience? Where do you guys like to get your handles?
I recommend @JoBone at sugi cutlery, lots of nice handles in stock and he does customs as well.
 
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