Bico Doce
aka Big Dice / Bocce Ballz / Big Douche
This is the way. Give him the hardest dm’s and he can’t refuse you
Show your newest knife buy
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Poor Bryan
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I am the pig Daveb's mama was talking about
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"$29.99/mo" - Mr. Raquin probably
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I've tried like 3-4 times no luck 
Not hard enough I guessI've tried like 3-4 times no luck
Time to DDoS RaquinI've tried like 3-4 times no luck
aporigine
The slow blade penetrates the winter squash
Speaking of performance over bling... finally got hold of a 245mm x 55mm standard 145sc kasumi with burnt oak handle from Bryan. The stars aligned and he sold me one off IG. Now officially a member of the Sanmai Mafia. Thank you Mr. Raquin
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I’m having difficulty masturbating to this; a choil shot should get me there.
I was about to post a pic but I remembered it’s Abstinence April.
aporigine
The slow blade penetrates the winter squash
I haven't posted in this thread yet, but this one is pretty special (to me). Picked it up from Crocker Cutlery - it arrived quickly and was very well packed, a great overall experience.
The first use was just to prepare box lunch for my kids this morning. Sliced a cucumber and diced some cooked chicken breast. Even with that quick test, I'm astonished by how well it performed. Certainly up there with Bidinger for how far my jaw dropped on the first couple cuts.
This one's going to be fun.
Kamon 1.2519 Denty Gyuto, 227x54mm
The first use was just to prepare box lunch for my kids this morning. Sliced a cucumber and diced some cooked chicken breast. Even with that quick test, I'm astonished by how well it performed. Certainly up there with Bidinger for how far my jaw dropped on the first couple cuts.
This one's going to be fun.
Kamon 1.2519 Denty Gyuto, 227x54mm
E bit of rant here, so I bought the Sakai Takayuki Sanpou, a new line made in house by their young crafts man in Aoki Hamono, sounds good. Now I got the knife and did some sharpening and cutting I regret buying it, I don't like it. Usually when I regret buying a knife it is "well it it nice but my other knives is as good or better" or "hmm pretty average for the price with no stand out points", but this is just bad.
Let's get some of the good off first, for a Sakai knife, it got very nice thick spine and good distal taper, well weighted and really nice mono handle, the French profile is to my liking, the FF is good for the price I paid at DC, steel is quite wear resistant for White 2, kind reminds me of Kawachi Kunisuke, and the cladding got some nice activity going on. Then it is down hill from there, first this is the dullest Japanese knife i've got, that's including intentionally unsharpened single bevels, I can run my thumb across the whole edge length without feeling anything, and I got cut by a bench scraper once. The knife doesn't want to bite into half of a onion that I left in fridge from yesterday. Well maybe after sharpening it is better I thought, so I went on sharpening, it takes me almost 10 minutes to raise a burr on one side, in white steel, I spent less on Magnacut. The steel is not the problem, the edge bevel is just uneven and very thick at the bottom half, the front got a burr in the first half of the sharpening and the back half just stays perfectly smooth. After sharpening the new bevel is very visable, a testement to how thich it was. Still it cuts more akin to a Yo Deba than a gyuto, the Mikami Wa Bocho fish knife actually cuts better. Very disappointing, I want to put it on BST immideatly but doubt anyone would want it without serious thinning... Anyway if you want pay $199 for a project knife DM me...
Let's get some of the good off first, for a Sakai knife, it got very nice thick spine and good distal taper, well weighted and really nice mono handle, the French profile is to my liking, the FF is good for the price I paid at DC, steel is quite wear resistant for White 2, kind reminds me of Kawachi Kunisuke, and the cladding got some nice activity going on. Then it is down hill from there, first this is the dullest Japanese knife i've got, that's including intentionally unsharpened single bevels, I can run my thumb across the whole edge length without feeling anything, and I got cut by a bench scraper once. The knife doesn't want to bite into half of a onion that I left in fridge from yesterday. Well maybe after sharpening it is better I thought, so I went on sharpening, it takes me almost 10 minutes to raise a burr on one side, in white steel, I spent less on Magnacut. The steel is not the problem, the edge bevel is just uneven and very thick at the bottom half, the front got a burr in the first half of the sharpening and the back half just stays perfectly smooth. After sharpening the new bevel is very visable, a testement to how thich it was. Still it cuts more akin to a Yo Deba than a gyuto, the Mikami Wa Bocho fish knife actually cuts better. Very disappointing, I want to put it on BST immideatly but doubt anyone would want it without serious thinning... Anyway if you want pay $199 for a project knife DM me...
Pic on the cladding, maybe some polishing will be nice
At least it looks pretty
Won’t be after thinning lol
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I am the pig Daveb's mama was talking about
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It will if you practice
And idiot me constantly monitored his webpage and bought yesterday from there….
Wakui workhorse 240 from JNS.
Wanted to try a „real“ workhorse or rather understand what people mean but this term and couldn’t resist when it was on sale.
Second is a Simon Maillet from BST. Thought I’m good with knives for now but this had my dream specs with heel height over 6cm. Can’t wait to put a new edge on it and polish the wrought iron up.
Wanted to try a „real“ workhorse or rather understand what people mean but this term and couldn’t resist when it was on sale.
Second is a Simon Maillet from BST. Thought I’m good with knives for now but this had my dream specs with heel height over 6cm. Can’t wait to put a new edge on it and polish the wrought iron up.
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Bico Doce
aka Big Dice / Bocce Ballz / Big Douche
SuckerAnd idiot me constantly monitored his webpage and bought yesterday from there….
plantgainz
Well-Known Member
Thanks for sharing!
Uncle Danny
Sorry about that pineapple pizza thing
Your life will change after that Wakui. Bon voyage
Send it to Taylor Edgington in Reno. He can probably fix it up for not a lot of money.
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Deep Etch from Milan’s last drop. Of special interest to me is Milan’s touchmark, which looks like an EEG wave spike. I have epilepsy, so sometimes I mark objects (like golf balls), with a near identical pattern. It made me love the knife that much more. Immediately used it on slaw and stock, and it cuts like nothing I’ve ever experienced. It’s a mindreader.
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Something fun to heal my heart, JCK FRKZ TF, very good ff for a TF, handle scale still mismatched but hi no gaps! His White steel is still sharp af, will be a fun little knife
Ooookaaay, so this was unexpected...got a Kobayashi nakiri today to replace one of the last of my "starter knife" slots. I expected it to be pretty good. What I got was jaw dropping. For reference, I have a Yoshikane 240 gyuto, a Tetsujin 210mm gyuto, a Shibata bunka, a Shiro Kamo kiritsuke 240mm gyuto, a Shindo funayuki, an Ashi Ginga 180mm petty, a Y. Kato Chuka Bocho, a CCK 1303 cleaver and some other knives I think we can all agree are exceptional cutters. They all cut carrots whisper quiet and leave a glassy surface. fine.
The Kobayashi wins and by a margin I didn't even think was possible given how well everything else performs. Carrots almost don't exist. It's...I just cant really accept that it is doing what its doing. I wish the choil and spine were chamfered like a Tetsujin. I wish it had a flatter profile as it has slightly more belly than I want in a nakiri, but absolutely nothing I have cuts better then this. #gobsmacked
The Kobayashi wins and by a margin I didn't even think was possible given how well everything else performs. Carrots almost don't exist. It's...I just cant really accept that it is doing what its doing. I wish the choil and spine were chamfered like a Tetsujin. I wish it had a flatter profile as it has slightly more belly than I want in a nakiri, but absolutely nothing I have cuts better then this. #gobsmacked
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@Zilberwong quite the lineup you’re referencing with a reaction like that. I keep hearing similar things. Will need to try. Thanks for your opinion.
Iracil Knives from here in southern Germany that is laying at home and arrived while I am out with the family. Just got her today but out at the Zoo. I don't even know size yet but between 230-240. It's 52100. Can't wait to play with her tonight.
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myguidingmoonlight
Senior Member
Lovely profile! I like the low bevel look.
