Shig anonymous

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

rennet

Member
Joined
Jan 30, 2015
Messages
8
Reaction score
0
I cleaned up my 240mm gyuto with some fingerstones a few days ago.



 

icanhaschzbrgr

Senior Member
Joined
Sep 28, 2013
Messages
1,217
Reaction score
21

…despite not using it for months, I still can't force myself to sell it.
 

Matus

Staff member
Global Moderators
Hobbyist Craftsman
Supporting Member
Joined
Feb 18, 2013
Messages
7,708
Reaction score
1,518
Location
Germany
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.
 

Seth

Senior Member
Joined
Feb 28, 2011
Messages
695
Reaction score
6
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.
 

Matus

Staff member
Global Moderators
Hobbyist Craftsman
Supporting Member
Joined
Feb 18, 2013
Messages
7,708
Reaction score
1,518
Location
Germany
Thank you - it really looks lovely. But it seems like you need a longer knife rack to continue that Shig collection :)
 

Seth

Senior Member
Joined
Feb 28, 2011
Messages
695
Reaction score
6
Yeah, six more. Petty, nakiri... Time to sell. But then the Aussie's would win the shig race.
 

rennet

Member
Joined
Jan 30, 2015
Messages
8
Reaction score
0
Not easy to get the polish lines straight and just-so. Looks good in this close up at least. Fingerstones over the entire cladding?
Yup, I picked up some bits of uchigomori a couple years ago and have been splitting it for finger stones.
 

XooMG

Senior Member
Joined
May 23, 2013
Messages
1,872
Reaction score
319
I should probably give my Shigefusa some attention.
 

Seth

Senior Member
Joined
Feb 28, 2011
Messages
695
Reaction score
6



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.
 
Top