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Brian Weekley

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318BC0D9-7D26-48C8-B3C6-5BC6E5BEE007.jpeg


Earlier this year I was lucky enough to to pick up an Antzenberger Honyaki Gyuto From KKF member nakneker. I was admiring it earlier this week and decided it was time to welcome this beautiful knife to the family. The blade length is 260mm, edge length 247mm, depth 53mm, 3.87mm thick at the heel and weight is 272gms. The steel core is 125SC with a soft iron cladding. Apparently an oil quenched blade. Beautiful, but unknown (to me) handle material. When I pulled the knife out and really inspected it i soon realized that it’s beautifully made, definitely superior fit and finish - better than many knives in my collection some costing much more. Here’s a few pics ...

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3E063B6F-5AD1-49EC-A82A-2406C9E05432.jpeg



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In preparing for a family dinner on Saturday I decided to do up a pork shoulder roast in my new Anova Precision Oven. I had picked up the pork shoulder on sale and would normally not serve such a cheap cut to family and friends ... too chewy and tough. On the heels of my previously excellent results with a cheap top round roast I decided to give it a try. I dry brined the roast for 48 hrs, roasted it sous vide style in the Anova for 16 hours. The settings were 140F, 100% steam for the first 12 hours. I raised the temperature setting to 150F for two hours and a final convection roast (425F, no steam) for 10 minutes. Internal temperature at the end of cooking was 161F. Here’s a few pics ...

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0A4BE2C9-53FC-4C5C-9247-AA4349AC7849.jpeg


The results were better than fantastic. The roast was tender to the point I was embarrassed to use my beautiful ultra sharp Antzenberger to carve it. The blade simply fell through the roast. The roast had an excellent crust and was perfectly seasoned from the dry brine. Perfect to serve to family or friends.
 

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Corradobrit1

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View attachment 105094

Earlier this year I was lucky enough to to pick up an Antzenberger Honyaki Gyuto From KKF member nakneker. I was admiring it earlier this week and decided it was time to welcome this beautiful knife to the family. The blade length is 260mm, edge length 247mm, depth 53mm, 3.87mm thick at the heel and weight is 272gms. The steel core is 125SC with a soft iron cladding. Apparently an oil quenched blade. Beautiful, but unknown (to me) handle material. When I pulled the knife out and really inspected it i soon realized that it’s beautifully made, definitely superior fit and finish - better than many knives in my collection some costing much more. Here’s a few pics ...

View attachment 105099

View attachment 105099


View attachment 105100


View attachment 105101

In preparing for a family dinner on Saturday I decided to do up a pork shoulder roast in my new Anova Precision Oven. I had picked up the pork shoulder on sale and would normally not serve such a cheap cut to family and friends ... too chewy and tough. On the heels of my previously excellent results with a cheap top round roast I decided to give it a try. I dry brined the roast for 48 hrs, roasted it sous vide style in the Anova for 16 hours. The settings were 140F, 100% steam for the first 12 hours. I raised the temperature setting to 150F for two hours and a final convection roast (425F, no steam) for 10 minutes. Internal temperature at the end of cooking was 161F. Here’s a few pics ...

View attachment 105102

View attachment 105103

View attachment 105104

The results were better than fantastic. The roast was tender to the point I was embarrassed to use my beautiful ultra sharp Antzenberger to carve it. The blade simply fell through the roast. The roast had an excellent crust and was perfectly seasoned from the dry brine. Perfect to serve to family or friends.
Wrong thread methinks
 

Corradobrit1

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View attachment 105094

Earlier this year I was lucky enough to to pick up an Antzenberger Honyaki Gyuto From KKF member nakneker. I was admiring it earlier this week and decided it was time to welcome this beautiful knife to the family. The blade length is 260mm, edge length 247mm, depth 53mm, 3.87mm thick at the heel and weight is 272gms. The steel core is 125SC with a soft iron cladding. Apparently an oil quenched blade. Beautiful, but unknown (to me) handle material. When I pulled the knife out and really inspected it i soon realized that it’s beautifully made, definitely superior fit and finish - better than many knives in my collection some costing much more. Here’s a few pics ...

View attachment 105099

View attachment 105099


View attachment 105100


View attachment 105101

In preparing for a family dinner on Saturday I decided to do up a pork shoulder roast in my new Anova Precision Oven. I had picked up the pork shoulder on sale and would normally not serve such a cheap cut to family and friends ... too chewy and tough. On the heels of my previously excellent results with a cheap top round roast I decided to give it a try. I dry brined the roast for 48 hrs, roasted it sous vide style in the Anova for 16 hours. The settings were 140F, 100% steam for the first 12 hours. I raised the temperature setting to 150F for two hours and a final convection roast (425F, no steam) for 10 minutes. Internal temperature at the end of cooking was 161F. Here’s a few pics ...

View attachment 105102

View attachment 105103

View attachment 105104

The results were better than fantastic. The roast was tender to the point I was embarrassed to use my beautiful ultra sharp Antzenberger to carve it. The blade simply fell through the roast. The roast had an excellent crust and was perfectly seasoned from the dry brine. Perfect to serve to family or friends.
I will buy this
 

domrun

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View attachment 105094

Earlier this year I was lucky enough to to pick up an Antzenberger Honyaki Gyuto The steel core is 125SC with a soft iron cladding.
I can’t clearly see any hamon on those pics of that Evan’s blade but if it’s an honyaki (which is Evan speciality in 125SC), there is no cladding, just a single piece of hard steel ;-)
 

Brian Weekley

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Talking about serious brain fade .... I posted pics and specs of my Antzenberger San Mai WH .... blue #2.

Now I need to go looking for my Antzenberger Honyaki and re-do this post. I think I have way too many knives.

Sorry for the error.

The pork roast was great, though!
 
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preizzo

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Talking about serious brain fade .... I posted pics and specs of my Antzenberger San Mai WH .... blue #2.

Now I need to go looking for my Antzenberger Honyaki and re-do this post. I think I have way too many knives.

Sorry for the error.

The pork roast was great, though!

I just saw this post 😂I sent you a pm just few minutes ago
 
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