Shig anonymous

[rami_m]

Well, show me what you got.

 

[chefcomesback]

 

[rennet]

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

 

[icanhaschzbrgr]

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

 

[ramenlegend]

I need me one of them Icanhaschzbrgr handles!

 

[Asteger]

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

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

Lovely, though I prefer less of a fine polish. Why aren't you using it?

 

[turbochef422]

View attachment 26127

 

[Seth]

http://s64.photobucket.com/user/Seth3468/media/IMG_0344_zps37ade7d8.jpg.html?sort=3&o=0

Plus a few more.

 

[icanhaschzbrgr]

Lovely, though I prefer less of a fine polish. Why aren't you using it?

I can't stand when my lovely polish is ruined by patina
Use mostly with Kato and stainless Toshihiro.

 

[icanhaschzbrgr]

Plus a few more.

I feel like this thread can be closed after such images

 

[Pensacola Tiger]

 

[Matus]

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]

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]

Thank you - it really looks lovely. But it seems like you need a longer knife rack to continue that Shig collection

 

[Seth]

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

 

[rennet]

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.

 

[jimbob]

Been a few come and go

 

[jimbob]

300 yo suji 210 yo gyuto 180 kitaeji petty and 210 kitaeji usuba

 

[brainsausage]

http://s64.photobucket.com/user/Seth3468/media/IMG_0344_zps37ade7d8.jpg.html?sort=3&o=0

Plus a few more.

I'll make you a deal: Bring that collection of awesome to Maine, I'll feed you some of the best BBQ in the states til you tap out, and all you have to do is let me fondle alla them Shigs...

 

[Mute-on]

The Kurouchi trio ...

210 Gyuto
165 Santoku
165 Nakiri

 

[Mute-on]

Shigs anonymous ... :wink:

 

[Mute-on]

Photo got cut off for some reason ... a few more anonymous Shigs

 

[XooMG]

I should probably give my Shigefusa some attention.

 

[Asteger]

Even their stacked indigo boxes look spectacular

 

[cheflarge]

WOW!!!

 

[Seth]

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.

 

[glestain]

Rami, where's yours?

 

[cclin]

 

[brainsausage]

Who did the handles Charles?

 

[cclin]

Who did the handles Charles?

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