New member Central Texas

[Kmehl]

Hi everyone, new to the forum. I started collecting kitchen knives a few years back and am getting more serious into the Japanese knife side of things. Started with some Shun kitchen knives and it’s been a slippery slope since then.

Some highlights:
Hatsukokoro Inazuma 210mm kiritsuke w/custom wa handle
Hinokuni 180mm bunka
Sakai Kikumori 300mm Yanagiba
Yasha Yukawa x Shibata 210mm Tamahagane gyuto

 

[Matus]

Welcome to the forums

 

[Qapla']

Hi everyone, new to the forum. I started collecting kitchen knives a few years back and am getting more serious into the Japanese knife side of things. Started with some Shun kitchen knives and it’s been a slippery slope since then.

Some highlights:
Hatsukokoro Inazuma 210mm kiritsuke w/custom wa handle
Hinokuni 180mm bunka
Sakai Kikumori 300mm Yanagiba
Yasha Yukawa x Shibata 210mm Tamahagane gyuto

Welcome. What do you think of the yanagiba and the tamahagane gyuto in use?

 

[Kmehl]

Welcome. What do you think of the yanagiba and the tamahagane gyuto in use?

I have not tried the gyuto (a little nervous with how rare it is) and the yanagiba will be put into action next time I make a brisket

 

[Rangen]

I have not tried the gyuto (a little nervous with how rare it is) and the yanagiba will be put into action next time I make a brisket

Once it's in my possession, I figure it's just metal and wood whose purpose is to make me happy. I am currently thinning a Yukawa suji/petty that was ground the way he used to: a thick, very convex sword-ish grind. I had three choices, once I realized I didn't like how it cut in the kitchen:

1) Sell it on
2) Weld a crosspiece on it and use it as a little sword
3) Thin it out so I could use it in the kitchen

No. 1 was out. I am very willing to buy tamahagane, and very unwilling to sell it. Some sort of sentimental attachment, I guess.

No. 2 came up against the problem that I have no possible use for a little sword, except to wave it through the air and say "take that!" No.

I picked No. 3, and am working on it. So I am grinding away precious tamahagane, but in the service of making the knife something I can really appreciate, which I am pretty sure I will when I'm done.

 

[Kmehl]

Once it's in my possession, I figure it's just metal and wood whose purpose is to make me happy. I am currently thinning a Yukawa suji/petty that was ground the way he used to: a thick, very convex sword-ish grind. I had three choices, once I realized I didn't like how it cut in the kitchen:

1) Sell it on
2) Weld a crosspiece on it and use it as a little sword
3) Thin it out so I could use it in the kitchen

No. 1 was out. I am very willing to buy tamahagane, and very unwilling to sell it. Some sort of sentimental attachment, I guess.

No. 2 came up against the problem that I have no possible use for a little sword, except to wave it through the air and say "take that!" No.

I picked No. 3, and am working on it. So I am grinding away precious tamahagane, but in the service of making the knife something I can really appreciate, which I am pretty sure I will when I'm done.

I think little sword could have been fun! Or at the very least an interesting talking point.