1970's NOS 270mm Shigefusa Kitaeji Yanagiba. ... 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.
Asteger, do you have pics or link to show the old Shig?
I may or may not have two more KU shigs coming to me...:fanning:
Hi I'm Michael and I really really need help...you know its bad when you aren't even buying kitchen knives anymore.
Hi I'm Michael and I really really need help...you know its bad when you aren't even buying kitchen knives anymore.
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.
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.
How does the 210 cut? That's as long as the gyuto I use.. Damn
I think the patina is half the beauty!
Fresh pictures after refreshing my Kasumi, then taking it to a steak dinner =)
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
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?
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