Discussion in 'The Kitchen Knife' started by Jim, Mar 9, 2011.
Mazaki and Toyama gettin’ work
Nice!! My Mazaki is starting to build a pretty patina as well after just a week of use. Especially since I cut some cooked chicken breast with it.
Very cool knives. Hanmak, tell us more about that catcheside. Specs, when you got it, etc
Here are Will's comments:
One final larger Gyuto to top off this little run of splendid Honyaki Knives. This knife just sums up what is wonderful about the control of material possible when using forging techniques for the bulk of the drawing of the blade... The knife feels light nimble balanced yet somehow firm with zero flex thank to the softly hollow forged faces keeping thickness in the spine. The break into the convex lower geometry ensures release whilst being thin enough not to wedge in hard food. The perfect all round geometry. The steel is sc125 super clean carbon steel made in small batches by Achim Wirtz, has all the advantages of glass hard white 1 whilst remaining tough on a superfine edge. Hamon really pops on this one , I decided to give this one the full high grade treatment and give it a stabilised Koa handle with a beautiful angled front into the brass front cap, has a brass and blue jean Micarta spacer.
Blade length 230mm
Height - 53mm
Spine thickness entering handle 4.25mm over heel 4mm halfway 2.2 10mm from tip 0.9mm
Thickness on heel halfway down blade 2.1mm, 5mm behind edge 0.7mm
Weight - 218g
Balance just ahead of chill
A bit chippy at first. Blade is really hard. Spent some time on the stones and put a less aggressive edge on it. Now it is essentially perfect. Haven't touched any of my other knives in weeks. Have to thank @MastrAndre who finally agreed to sell me the knife. Was apparently one of his favorites.
Beautiful, thanks for sharing.
Watanabe 270 Gyuto
Ashi Ginga 270 Sujihiki
Maturi Bros Grinding Service (Possibly a Foster's) Cleaver Rehandle Project
A couple of months use in pro kitchen. 1 full progression sharpening and due for another.
Probably seen some use.
Patina on Hamon
Here is what my Mazaki (new profile bought from JNS in november) after some chicken breast, pork loin and vegetables. The only thing that has me worried is I see a couple of orange spots (see last pic) on the blade and hope it's not rust from letting the knife sit for a while without washing after cutting up the pork loin. Any thoughts?
Edit: It should read: "Here is what my Mazaki looks like..." Icouln't find how to edit the post.
Possible ot test/remove a small spot with a toothpick + stone slurry if it looks weird
Phwoooarrr. Yes. Absolutely.
Ken Kageura Masakge
Always want it one of these in my collection.
Love the knife. And the contrast between the SS tang and the blade patina is wonderful.
Masamoto KK Kasumi Kamagata Usuba 210mm when new
After pickling and many months of use.
The Masamoto KK Kasumi Kamagata is a very sharp single sided vegetable chopper. The core of the knife is a highly reactive and very hard white steel. There is a stainless wrap that covers about only 1/2 the blade. Thus, A good patina became essential to using this knife on a daily basis. After trying several patina recipes involving mustard, onions, vinegar, and other assorted condiments, I decided to try something a little stronger. The Lime-A-Way method worked great. To create the patina, I clean and polish all parts of the blade. Then heat the knife in the preheated oven at 170*F for about 15 minutes. I then apply the Lime-A-Way liberally on both sides of the blade (pouring it straight from the bottle). I do this over the sink in a well ventilated kitchen to avoid breathing acid fumes. It just takes a few seconds to apply the acid. I let the knife rest for a few minutes then wash up and sharpen as usual. I've never had a rust problem with this knife after using this method.
This is my slicer, which was my grandfather's 12" Henckels Chef knife. It had been sharpened by somebody so the bolster hung down below the blade almost 1/2 inch. Had a local shop reshape the bolster and fix a few other issues so I could use it. No idea what the steel is, but here you go. I was told it was pre-WW2, but have no way to verify that info. This is after slicing bacon, I cured and smoked.
Shig sujihiki after slicing up some duck breasts.
Few knives with nice patina..
Aogami, bulat, sc125, w 2,damascus
What is this?
A knife? Lol
It’s Halcyonforge yeah
There is something really awesome about getting to slice your first warm proteins after resetting the finish on your blade
My first carbon going bluey/grey.
Ealy paring knife.
15n20,1050, and compo de cito meteorite as the steel in the Damascus.
5 year patina mostly blue on color
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