- Joined
- Aug 29, 2018
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$120 shipped
200g
279mm machi to tip
265mm edge length
4mm thick
33mm tall
Blue steel with iron
Buffalo and ho wood handle
Extremely soft iron. Ties with Tsukiyama nakiri and a unknown maker nakiri I had for easiest to abrade iron on a kitchen knife. So dark kasumis are easy. Blue steel is excellent in edge taking and ease of sharpening. One of the best blue steels I've ever used. Sharpening is very enjoyable and easy to read. Shinogi gets lower toward the tip, but the wide bevel angle remains about the same. Towards tip the knife is slightly more convex, which is fair to reduce how delicate it is. Bevel is flattened out on stones and then fingerstones with some deeper marks left over. 1 k cerax before moving to fingerstones. Edge is hard aoto. Heel area is trickier to sharpen and is a flatter bevel there. Some pock hammer marks on the omote near spine and on blade road from me doing ura work (uradashi) to help it contact. Sharpened out most of them. Ura is worn. Stamp isn't legible. Handle is stamped masamoto. I sanded the omote after doing uradashi. Handle is really quite old feeling and looking. Blade is straightened. Some forge weld marks near the handle on the ura. Tang stamped "A". Handle horn seems engraved with a name. I've accidentally sliced myself twice so far and can attest to great sharpeness and cutting feel, in addition to just normal food stuff
200g
279mm machi to tip
265mm edge length
4mm thick
33mm tall
Blue steel with iron
Buffalo and ho wood handle
Extremely soft iron. Ties with Tsukiyama nakiri and a unknown maker nakiri I had for easiest to abrade iron on a kitchen knife. So dark kasumis are easy. Blue steel is excellent in edge taking and ease of sharpening. One of the best blue steels I've ever used. Sharpening is very enjoyable and easy to read. Shinogi gets lower toward the tip, but the wide bevel angle remains about the same. Towards tip the knife is slightly more convex, which is fair to reduce how delicate it is. Bevel is flattened out on stones and then fingerstones with some deeper marks left over. 1 k cerax before moving to fingerstones. Edge is hard aoto. Heel area is trickier to sharpen and is a flatter bevel there. Some pock hammer marks on the omote near spine and on blade road from me doing ura work (uradashi) to help it contact. Sharpened out most of them. Ura is worn. Stamp isn't legible. Handle is stamped masamoto. I sanded the omote after doing uradashi. Handle is really quite old feeling and looking. Blade is straightened. Some forge weld marks near the handle on the ura. Tang stamped "A". Handle horn seems engraved with a name. I've accidentally sliced myself twice so far and can attest to great sharpeness and cutting feel, in addition to just normal food stuff
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