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[Badgertooth]

Weapon

 

[hennyville]

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Weapon

270?

 

[Badgertooth]

240, not as thin behind the edge as some have said of the batch but plenty of promise

 

[hennyville]

240, not as thin behind the edge as some have said of the batch but plenty of promise

Ok, thanks. Waiting for my 270. I’m curious about the steel and HT. We will see in few days.

 

[panda]

BT, is that the maz 2.0? have you tried 1.0?

 

[Badgertooth]

BT, is that the maz 2.0? have you tried 1.0?

2.0, 1.0 was 100% not my jam

 

[TheLimpWhisk]

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Weapon

Where did you get this done from?

 

[Badgertooth]

JNS

 

[panda]

i actually liked the shape and grind of 1.0, i just thought heat treat could have been improved. what are your thoughts on new version?

 

[Badgertooth]

People often ask about some of my keeper stones. Th finish on that is from a Nakayama I jumped to after a shapton glass 320

 

[Badgertooth]

 

[XooMG]

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Neat wrap.

 

[Badgertooth]

Neat wrap.

Garden twine and maple syrup.

 

[simone bertini]

Recently got this form my head chef after 2 years working with him , konosuke ginsan takohiki 270 mm , great knife, great maker

 

[Barmoley]

Tilman, niolox and desert iron wood.

 

[labor of love]

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Tilman, niolox and desert iron wood.

I’m so envious.

 

[daddy yo yo]

I’m so envious.

I am not, have mine along with a matching petty...

 

[F-Flash]

Tilmans Work IS flawless. Among Best knives you can get for that money.

 

[ThinMan]

Recently got this form my head chef after 2 years working with him , konosuke ginsan takohiki 270 mm , great knife, great maker View attachment 43501View attachment 43502

Congratulations!

Beautiful knife.

 

[Badgertooth]

Masayuki Mikami gyuto. There’s just something about swordsmiths making kitchen knives:

This took hours of fixing up on the bevel because it came like this:

 

[Barmoley]

Man great job fixing it. Looks good now. What's up with some of the smiths selling knives that are not finished.

 

[Badgertooth]

I think these were never meant for commercial sale but for private use. After his death his son (also a licensed swordsmith) released a few for sale. Hence the much rougher finish and plastic-ferrule handle. But this is still quite magical

 

[khashy]

Masayuki Mikami gyuto. There’s just something about swordsmiths making kitchen knives:

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This took hours of fixing up on the bevel because it came like this:

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Love it, love the patina too.

 

[Badgertooth]

Love it, love the patina too.

The patina, also hides the worst of the shinogi dip I can’t fix [emoji30]

 

[Barmoley]

That’s the beauty of non stainless steels. Small scratches, imperfections and even larger ones can be hidden. On polished stainless every little scratch is visible and even though they don’t affect performance they are just annoying, so I try to stay away from polished stainless knives

 

[panda]

BT, that's pretty cool. what kind of steel? and how does she cut?? also, i think burned kanji on handle looks way cooler than chiseled on the blade.

 

[Corradobrit1]

A snoz only a mother could love. Yes leave the patina.

 

[Badgertooth]

BT, that's pretty cool. what kind of steel? and how does she cut?? also, i think burned kanji on handle looks way cooler than chiseled on the blade.

Blue 1, extra crisp feeling.

She’s nimble:

https://instagram.com/p/BoNg-OkgmcO/

 

[panda]

nice, does it compare with anything? like similarities with other knives.

 

[drsmp]