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Discussion in 'The Kitchen Knife' started by Jim, Mar 9, 2011.
Blueish Dalman after few kilos of chicken
Raw or cooked? (Just curious)
A star is born!
Check this out ... the first pic is my relatively new reactive blade Bloodroot. The second pic is after chopping a few vege’s for Carnitas. What do we see ... the birth of baby patina!
Life is good!
Dalman honyaki after some tri tip
We now need to have a discussion as to whether the orange bits are rust…
Yeah i think it’s rust starting to form. But it was a clean blade 15 minutes ago...
I get a lot of orange patina when I cut Brussels sprouts.
That spot on the tip!
Some more blues
Normally I just get a little gas .... I haven’t checked for an orange patina.
... I still can’t stop laughing!
HVB. When I first got this knife i thought it was gorgeous and quite a monster. Cut a few onions and put it away. Didn’t quite jive with me. Pulled it out yesterday to cut 12qts of veg for minestrone and man did I just fall in love with this knife.
ive been thinking about getting one of these. what do you think changed your mind from the initial few uses? Also what’s the length and height on this bad boy?
It’s 272mm and 54.5mm tall. It was a slight impulse buy. I’ve wanted to check out his work and his tansu brand knives were more than I wanted to spend. This was a knife I didn’t necessarily have my eyes on so I wasn’t lusting over it. I tested on a few things and it was super thin behind the edge and moved through product great but it didn’t blow me away.
Than I pulled it out yesterday and used it to small dice a ton of veggie and it’s truly a workhorse. Onions, carrots, potatoes, zucchini, squash... they were all the same. From one product to the next it just blew thru them all. I was using a non ideal extremely tight cutting space. The tip really shined with its profile. Overall The knife was extremely comfortable to use. Might sound stupid but the spine was so perfectly rounded. Edge held up extremely well too.
Mert knows how to make knives. His HVB line is a bargain.
Maz Dammy takes kinda purplish blue from 6 onions I diced yesterday. I was pretty amazed at the colour. Normally I would expect a grey-orange patina from onions, but it seems whatever you cut with it, it just wanna turn blue all the way.
Niceee. I caved and bought a blue 240 from the US k&s site. Will probably sell my white nashiji that I used once since i’m more of a blue fan. Glad maz made some gyutos in blue.
Shige 240 kasumi taking on patina
Mazaki 180 petty after some salmon and octopus
What a gorgeous patina. Well done
Thank you! Used it to cut some hot sausages.
Black and Blue. This iron clad TF takes a patina so well
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