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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.

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  1. Dec 5, 2018 #12271

    dafox

    dafox

    dafox

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  2. Dec 5, 2018 #12272

    Marek07

    Marek07

    Marek07

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    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! :D
     
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  3. Dec 5, 2018 #12273

    Badgertooth

    Badgertooth

    Badgertooth

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    210 is the one that stuck for me. Way better grind for how I like to cut
     
  4. Dec 5, 2018 #12274

    Mucho Bocho

    Mucho Bocho

    Mucho Bocho

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    Digging my two 180’s. Thinning the out of the box? A kateiji, really. Sorta like repainting your new Ferrari DIY style.
     
  5. Dec 6, 2018 at 6:05 AM #12275

    YG420

    YG420

    YG420

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    Word...totally different compared to 240 in a good way.
     
  6. Dec 6, 2018 at 5:08 PM #12276

    Brady686

    Brady686

    Brady686

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    930555E9-4156-4349-816C-72507EC2880C.jpeg Got this gem
     
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  7. Dec 6, 2018 at 6:49 PM #12277

    tgfencer

    tgfencer

    tgfencer

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  8. Dec 7, 2018 at 6:17 AM #12278

    Brady686

    Brady686

    Brady686

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    Yeah, honestly out of all the fujiyamas I own and use this one might be the most impressive. White #1 steel
     
  9. Dec 8, 2018 at 6:26 AM #12279

    YG420

    YG420

    YG420

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    JNS sale made me break my no new knife buying rule, 210 Mazaki new style, what a performer!
    [​IMG]
     
  10. Dec 8, 2018 at 6:35 AM #12280

    YG420

    YG420

    YG420

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    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.

    [​IMG]
    [​IMG]
    [​IMG]
     
  11. Dec 8, 2018 at 7:21 AM #12281

    Barmoley

    Barmoley

    Barmoley

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    Looks great, congrats.
     
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  12. Dec 8, 2018 at 7:36 AM #12282

    YG420

    YG420

    YG420

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    Thanks man!
     
  13. Dec 8, 2018 at 8:11 AM #12283

    valgard

    valgard

    valgard

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    That Catchie...
     
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  14. Dec 8, 2018 at 8:15 AM #12284

    Marek07

    Marek07

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    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!
     
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  15. Dec 8, 2018 at 9:40 AM #12285

    alterwisser

    alterwisser

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  16. Dec 8, 2018 at 12:06 PM #12286

    faverodefavero

    faverodefavero

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    IMG_0514.JPG IMG_0515.JPG IMG_0516.JPG IMG_0517.JPG _ Bryan Raquin Custom 260mm Gyuto (145SC, Water Quenched, SanMae with Iron).
     
  17. Dec 8, 2018 at 12:08 PM #12287

    faverodefavero

    faverodefavero

    faverodefavero

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    _ Syuuji Toyama Mizu Honyaki 300mm Yanagiba (Aogami #2A, Water Quenched).
    IMG_0520.JPG IMG_0521.JPG IMG_0522.JPG IMG_0523.JPG
     
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  18. Dec 8, 2018 at 12:12 PM #12288

    faverodefavero

    faverodefavero

    faverodefavero

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    _ Greg Cimms Custom Mizu Honyaki 260mm Gyto (W2, Water Quenched).
     

    Attached Files:

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  19. Dec 8, 2018 at 12:13 PM #12289

    faverodefavero

    faverodefavero

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    _ Fujiwara Teruyasu Custom 270mm Gyuto (Aogami Super, Water Quenched, SanMae with Iron).
     

    Attached Files:

  20. Dec 8, 2018 at 1:26 PM #12290

    ThinMan

    ThinMan

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  21. Dec 8, 2018 at 1:28 PM #12291

    zoze

    zoze

    zoze

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    +1
     
  22. Dec 8, 2018 at 2:42 PM #12292

    Jville

    Jville

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    What is this one? Looks bad a$$
     
  23. Dec 8, 2018 at 2:50 PM #12293

    alterwisser

    alterwisser

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    oh yeah!
     
  24. Dec 8, 2018 at 2:52 PM #12294

    alterwisser

    alterwisser

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    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
     
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  25. Dec 8, 2018 at 3:04 PM #12295

    Chicagohawkie

    Chicagohawkie

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    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.
     
  26. Dec 8, 2018 at 3:39 PM #12296

    Gjackson98

    Gjackson98

    Gjackson98

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    Purchased way too many knives recently, just want to mention this one: Mazaki KU nakiri 190mm IMG_2417.jpg IMG_2414.jpg IMG_2415.jpg IMG_2416.jpg
     
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  27. Dec 8, 2018 at 5:34 PM #12297

    dafox

    dafox

    dafox

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    Wow, look at the taper!
     
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  28. Dec 8, 2018 at 5:47 PM #12298

    Xenif

    Xenif

    Xenif

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    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 !
     
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  29. Dec 8, 2018 at 6:02 PM #12299

    Gjackson98

    Gjackson98

    Gjackson98

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    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
     
  30. Dec 9, 2018 at 1:44 AM #12300

    aboynamedsuita

    aboynamedsuita

    aboynamedsuita

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    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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