Shig anonymous

Discussion in 'The Kitchen Knife' started by rami_m, Jan 30, 2015.

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  1. Jan 30, 2015 #1

    rami_m

    rami_m

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    Well, show me what you got. :)
     
  2. Jan 30, 2015 #2

    chefcomesback

    chefcomesback

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  3. Jan 30, 2015 #3

    rennet

    rennet

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    I cleaned up my 240mm gyuto with some fingerstones a few days ago.

    [​IMG]

    [​IMG]
     
  4. Jan 30, 2015 #4

    icanhaschzbrgr

    icanhaschzbrgr

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    [​IMG]
    …despite not using it for months, I still can't force myself to sell it.
     
  5. Jan 30, 2015 #5

    ramenlegend

    ramenlegend

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    [​IMG]

    I need me one of them Icanhaschzbrgr handles!
     
  6. Jan 30, 2015 #6

    Asteger

    Asteger

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    Not easy to get the polish lines straight and just-so. Looks good in this close up at least. Fingerstones over the entire cladding?

    Lovely, though I prefer less of a fine polish. Why aren't you using it?
     
  7. Jan 30, 2015 #7

    turbochef422

    turbochef422

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  8. Jan 30, 2015 #8
  9. Jan 30, 2015 #9

    icanhaschzbrgr

    icanhaschzbrgr

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    I can't stand when my lovely polish is ruined by patina :D
    Use mostly with Kato and stainless Toshihiro.
     
  10. Jan 30, 2015 #10

    icanhaschzbrgr

    icanhaschzbrgr

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    I feel like this thread can be closed after such images :)


    [​IMG]
     
  11. Jan 30, 2015 #11
  12. Jan 30, 2015 #12
    What is the 3rd one from right?

    Shig is one of the few carbon knives I would try to keep clean just to enjoy that amazing finish.
     
  13. Jan 30, 2015 #13

    Seth

    Seth

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    That is a 180 kitegi (never got that spelling). The bad photo does not pick up the layers. I have a 240 version with Marko handle which is my goto. One of my favorites, not in the picture, is a 210 yani made by one of the shig kids.

    Sorry, 3rd from right is a handy 190 mirioshi deba.
     
  14. Jan 30, 2015 #14
    Thank you - it really looks lovely. But it seems like you need a longer knife rack to continue that Shig collection :)
     
  15. Jan 30, 2015 #15

    Seth

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    Yeah, six more. Petty, nakiri... Time to sell. But then the Aussie's would win the shig race.
     
  16. Jan 30, 2015 #16

    rennet

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    Yup, I picked up some bits of uchigomori a couple years ago and have been splitting it for finger stones.
     
  17. Jan 31, 2015 #17

    jimbob

    jimbob

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    ImageUploadedByKitchen Knife Forum1422666019.364121.jpg
    Been a few come and go
     
  18. Jan 31, 2015 #18

    jimbob

    jimbob

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    300 yo suji 210 yo gyuto 180 kitaeji petty and 210 kitaeji usuba
     
  19. Jan 31, 2015 #19

    brainsausage

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  20. Jan 31, 2015 #20

    Mute-on

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    [​IMG]

    The Kurouchi trio ...

    210 Gyuto
    165 Santoku
    165 Nakiri
     
  21. Jan 31, 2015 #21

    Mute-on

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    [​IMG]

    Shigs anonymous ... :wink:
     
  22. Jan 31, 2015 #22

    Mute-on

    Mute-on

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    [​IMG]

    Photo got cut off for some reason ... a few more anonymous Shigs :)
     
  23. Jan 31, 2015 #23

    XooMG

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    I should probably give my Shigefusa some attention.
     
  24. Jan 31, 2015 #24

    Asteger

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    Even their stacked indigo boxes look spectacular
     
  25. Jan 31, 2015 #25

    cheflarge

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    WOW!!!
     
  26. Jan 31, 2015 #26

    Seth

    Seth

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    [​IMG]


    Figured I would put the little yanagi made by the younger Shig son. I wish Maxim would get more of these. It is a great little slicer that works well trimming pork loin, butterfly chicken, etc. Marko handled 240 is the goto. It has a large flat area that allows chopping at 1/2 to 2/3 down for more wrist and less elbow when chopping. Obligatory apology for cell phone photo.
     
  27. Jan 31, 2015 #27

    glestain

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    Rami, where's yours?
     
  28. Jan 31, 2015 #28

    cclin

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  29. Feb 1, 2015 #29

    brainsausage

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    Who did the handles Charles?
     
  30. Feb 1, 2015 #30

    cclin

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    Marko made handle & saya for shig kitaji gyuto, Mike Henry did the handle for shig kasumi gyuto.
     

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