This knife is from jns and catch & release.
Heel to tip 195mm
March to tip 210 mm
I'm asking 1150 CONUS (pp+ship)
Thanks for looking.
Heel to tip 195mm
March to tip 210 mm
I'm asking 1150 CONUS (pp+ship)
Thanks for looking.
You can become a Supporting Member which comes with a decal or just click here to donate.
Wrong thread methinksView 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 ...
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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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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.
With a knife that nice sometimes you just gotta brag a little!Wrong thread methinks
I will buy thisView 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.
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.
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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