Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
Nice one Carlos! As were the Shigefusa kitaejis posted by @YG420 and @BeepBeepImAJeep. I might never actually own one myself but I'll be content to live vicariously through the photos you show us. Keep posting!
210 is the one that stuck for me. Way better grind for how I like to cut
Digging my two 180’s. Thinning the out of the box? A kateiji, really. Sorta like repainting your new Ferrari DIY style.
Word...totally different compared to 240 in a good way.
Got this gem
Very nice. 240?
Yeah, honestly out of all the fujiyamas I own and use this one might be the most impressive. White #1 steel
JNS sale made me break my no new knife buying rule, 210 Mazaki new style, what a performer!
I waited a long time for this one, and it seems it was well worth it. Catcheside 220 integral damascus western gyuto. This thing is a BEAST! If you like kato workhorse type knives, then this would be right up your alley. At 260 grams its heavy af but with a perfect balance point right at the pinch grip and no flex at all. This thing just powers through food effortlessly while having great food release on par or even better than any kato ive tried without wedging at all. Still havent really put it through the paces, but i cant wait to throw everything at it.
Looks great, congrats.
Well... if you have to wait a long time, the wait needs to be worth it. Looks like you're way out in front. Congratulations! Performance can't be judged in pictures but it sure is a stunner!
_ Bryan Raquin Custom 260mm Gyuto (145SC, Water Quenched, SanMae with Iron).
_ Syuuji Toyama Mizu Honyaki 300mm Yanagiba (Aogami #2A, Water Quenched).
_ Greg Cimms Custom Mizu Honyaki 260mm Gyto (W2, Water Quenched).
_ Fujiwara Teruyasu Custom 270mm Gyuto (Aogami Super, Water Quenched, SanMae with Iron).
@faverodefavero those are some nice knives!
Tell us about them.
What is this one? Looks bad a$$
Kamon (He’s on IG, Kamon Kitchen Knives .... the KKK is just a coincidence .... I think haha!)
S Grind 1.2519 with Dyed Maple Burl and Mokume ferrule/endcap
Don't recommend Teruyasu Fujiwara unless you're willing to keep e-mailing them every three days reminding them exactly how you want your custom knife. They really don't do well on anything but forging and heat treatment (geometry, profile and fit & finish are all generally terrible).
I find this to be spot on, 100 percent correct.
Purchased way too many knives recently, just want to mention this one: Mazaki KU nakiri 190mm
Wow, look at the taper!
That Mazaki nakiri is such a great fun knife, the steel is growing on me too. His finish is a bit ... Ah ... Rustic to say the very least. Great pick up fron that JNS black friday sale !
I haven’t had a chance to use it yet, super excited! The finish ya I know, but for that price I am not expecting much lol
I kinda wanted a mazaki KU nakiri but have the KU santoku on the way since it was sold out… also a shig 270 kitaeji gyuto. Both have an eta of Monday
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