Shig anonymous

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

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  1. Feb 11, 2016 #121

    Dardeau

    Dardeau

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    Good! I'm glad it didn't get collected! If you find yourself working in a steakhouse, you know where to find me...
     
  2. Feb 16, 2016 #122

    Lefty

    Lefty

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    This is from the other, other Shig post. I didn't want to continue the hijack, so here it is: 1970's NOS 270mm Shigefusa Kitaeji Yanagiba.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    As I mentioned in the other thread, I'm not a collector, in my opinion, but it would take an awful lot to pry this from my hands. I'm very lucky to have it.
     
  3. Feb 16, 2016 #123

    TheDispossessed

    TheDispossessed

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    DAMNNNNNNNNNNNNNNN
     
  4. Feb 16, 2016 #124

    glestain

    glestain

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  5. Feb 16, 2016 #125

    glestain

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    Just wonder, how to tell it's from 1970's?
     
  6. Feb 16, 2016 #126

    jklip13

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    The ura is in remarkable shape for its age
     
  7. Feb 16, 2016 #127

    bryan03

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    wow ! that's nice !
    :bigeek:
     
  8. Feb 16, 2016 #128

    Asteger

    Asteger

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    I'm not sure why, but the apparent recent upsurge in Shig-collecting gets on my nerves a bit, so good on you for not 'collecting'. I don't mean to put a damper on things, but I'm just curious how you became confident about this knife's age and origins and also how's this interesting in your view? I haven't heard of 'old' Shigs being sold. I've seen a couple of old Shig pictures, including one spotted by Maxim in Kyoto, presumably through the help of his Japanese partner. Also, 1 or more others on Japanese blogs. Oddly, they actually looked more unlike current Shigs than this, with recent Shigs definitely winning out, but I'd have no idea by comparison about the age of this one. Nice specimen, although it looks like the tip's had some rough times in the past.
     
  9. Feb 16, 2016 #129

    glestain

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    Asteger, do you have pics or link to show the old Shig?
     
  10. Feb 16, 2016 #130

    Asteger

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    Possible but would take a lot of digging on my part!
     
  11. Feb 16, 2016 #131

    Dardeau

    Dardeau

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    It looks remarkably like a shig of today. The tip looks a little different from mine, and the shinogi is a little bit lower/ends sooner right at tip than mine did originally. I've changed the geometry of mine a little to match my preference but I think it was still higher than the vintage one.
     
  12. Feb 16, 2016 #132

    Dardeau

    Dardeau

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    Thanks again for posting these, it's pretty cool to see a knife that old from a still active maker.
     
  13. Feb 16, 2016 #133

    Lefty

    Lefty

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    You know, I could be wrong. It came from a very reputable source, but that isn't to say it isn't. Hmm
     
  14. Feb 17, 2016 #134

    mikedtran

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    I may or may not have two more KU shigs coming to me...:fanning:
     
  15. Feb 17, 2016 #135

    aboynamedsuita

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    Better make some room by selling me that nib Kitaeji nakiri :happymug:
     
  16. Feb 24, 2016 #136

    mikedtran

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    Hi I'm Michael and I really really need help...you know its bad when you aren't even buying kitchen knives anymore.

    [​IMG]
    [​IMG]
     
  17. Feb 24, 2016 #137

    schanop

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    Mike, you can start wood working and get into Japanese tools world. There are a lot more Shigefusa in that domain.

     
  18. Feb 24, 2016 #138

    aboynamedsuita

    aboynamedsuita

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    I can help you… sell me the NIB Kitaeji nakiri :whistling:

    My shipment is likely going to be departing from CA in a few days so now is the time to act! Just gimme your PayPal and we can make it happen :D
     
  19. Feb 24, 2016 #139
  20. Mar 8, 2016 #140

    mikedtran

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    I snapped up the one 210mm KU Nakiri from JWW...this thing feels great, it really feels like a shorter in height Chinese cleaver =)

    This will likely be a favorite in the kitchen.

    Picture next to its little brother.

    [​IMG]
     
  21. Mar 8, 2016 #141

    j22582536

    j22582536

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    what a huge nakiri you got there~:bigeek:
     
  22. Mar 8, 2016 #142

    Chicagohawkie

    Chicagohawkie

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    Just put the 210 Kasumi that I got from Eric here through its paces tonight. Made some chicken and steak stir fry. This Kasumi is as good or better than than my 240 Damascus. Going through all the protein and veggies created an instant patina that makes this thing look like a 20 dollar beater..... But it sure does cut well..... I'd post a picture but I would hate to post a less than perfect looking shig..... Ha Ha.
     
  23. Mar 8, 2016 #143

    ynot1985

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    How does the 210 cut? That's as long as the gyuto I use.. Damn
     
  24. Mar 8, 2016 #144

    mikedtran

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    I think the patina is half the beauty!

    Fresh pictures after refreshing my Kasumi, then taking it to a steak dinner =)

    [​IMG]
    [​IMG]
     
  25. Mar 8, 2016 #145

    mikedtran

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    Just did a quick test cut, but it cuts amazing. Will try to find a meal with tons of veggie prep and really put it through its paces.
     
  26. Mar 8, 2016 #146

    Chicagohawkie

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    Cuts very well. Has a large flat area which I like at the heel and then sweeps nicely towards the tip. I chopped, push cut and rocked with this and was very impressed with her initial outing. I'll be using this one exclusively for the rest of the week to see she'll make the cut. I'm pretty sure it will replace one of my 210s so thinking this will be around for a while. It's an expensive but nice tool.
     
  27. Mar 8, 2016 #147

    Chicagohawkie

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    Mike,
    You have some nice blue patina going on there. Mine unfortunately was cursed with the yellow - orange barf patina. It's ok, it'll eventually turn into grey - black like the Damascus.

    Scott
     
  28. Mar 8, 2016 #148

    mikedtran

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    Before I cleaned up the knife I was able to get a stable blue patina with the "partially cooked" chicken breast technique. Have you found that the generally blue patina hasn't been sable?
     
  29. Mar 8, 2016 #149

    Chicagohawkie

    Chicagohawkie

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    Once I get knives I just use them, it will turn grey like all the others. When I got into j knives I got all stainless knives to keep the maintence to a minimum, now all I use are carbons and I don't care what they look like. Ha Ha
     
  30. Mar 8, 2016 #150

    ynot1985

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    what's this chicken breast technique?

     

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