drawman623
Well-Known Member
- Joined
- Sep 3, 2014
- Messages
- 240
- Reaction score
- 4
It makes me really glad that there are all these Shigs that are getting use! That deba looks happy, it was meant to see fish!
The finish came back pretty nicely. How does it cut? I usually touch up the microbevel on my deba to bring back cutting ability and don't worry about the whole bevel until I sharpen it again.
Until today, the only Shig I have is the 150 Kasumi petty. Today, I ordered a 240 Kitaeji Gyuto. You guys are a bad influence......😜
Sounds like you just jumped into the deep end!
Any unusual shigs out there? Maxim had that 300mm eel knife for example. A shig kiritske? I have this suspicion that there are interesting shigs that never make it out of Japan...
That's my suspicion too. Where are all the mukimono, kiritsuke, miroishi deba, yo petty ... ?
Anyway, as Rami reminded me, I can't have them all ...
You can still try
Any unusual shigs out there?
Where are all the mukimono, kiritsuke, miroishi deba, yo petty ... ?
Honesuki Kasumi 165mm - my only Shigefusa so far. It looks a bit different now as I changed the handle for burned chestnut and tried to work on the wide bevel which is now full with patchy sharpening traces (I have some learning ahead of me when it comes to wide bevels):
Wooo, very nice knife. Should have kept the original handle, though! I think Shig's ho-wood handle maker is the best.
Yes! best I've seen and felt.I think Shig's ho-wood handle maker is the best.
Mine came from Maksim (I was/am on his Shigefusa & Kato email list). He had 3 at the time (few months back) and I was lucky to snatch one of them. Drop him an email to see when/whether he will have more available again.Love the honesuki. Where can I get one?
I still have the original handle. The knife is better to handle with burned chestnut though. The original handle had not apparently received any treatment before it was shipped and after it got wet for the first time the grain raised and the handle also lost some of its looks. Since I have replaced it I have worked on the original handle a bit (light polishing and few coats of board butter) and it actually is much nicer now - both looks and feel. The knife is on loan currently. Once it gets back I may reconsider which handle I will put on it.
I can't remember in which thread, but someone recently had an insightful comment related to this - about how the grain raises, as you said, on the ho-wood and your handle ends up being the most practical, grip-friendly handle you should want (so long as you don't oil it, and I don't think they do this in Japan). No coincidence, I think, and trust the makers I'd say. Really, the customs are (sometimes only) an improvement visually, but maybe not practically. At any rate, hard to go wrong with a knife-beauty like that.
a lot of japanese chefs sand their handles down every day to keep them clean
Well, this is the only member of my Shig family so far...Modest but lovely indeed! 165mm KU Nakiri
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Been a few come and go
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