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crocca86

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I’ve been wanting to try Evan’s work fo a while and even though I decided not to buy more knives until all the ones I committed to come in... what is one to do when an opportunity comes along... Just received it today, so only first impression, but so far extremely well made and I really mean extremely for both knife and saya. I just hope it won’t be too large for me

260x55-56mm 125SC differentially heat treated (Honyaki)

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Nice one mate
 

cheflarge

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I’ve been wanting to try Evan’s work fo a while and even though I decided not to buy more knives until all the ones I committed to come in... what is one to do when an opportunity comes along... Just received it today, so only first impression, but so far extremely well made and I really mean extremely for both knife and saya. I just hope it won’t be too large for me

260x55-56mm 125SC differentially heat treated (Honyaki)

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Umm..... WOW!!!
 

ashy2classy

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I’ve been wanting to try Evan’s work fo a while and even though I decided not to buy more knives until all the ones I committed to come in... what is one to do when an opportunity comes along... Just received it today, so only first impression, but so far extremely well made and I really mean extremely for both knife and saya. I just hope it won’t be too large for me

260x55-56mm 125SC differentially heat treated (Honyaki)
YES!!! Evan is one of my favorite makers. His stuff is awesome. If you change your mind let me know. ;)
 

milkbaby

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I’ve been wanting to try Evan’s work fo a while and even though I decided not to buy more knives until all the ones I committed to come in... what is one to do when an opportunity comes along... Just received it today, so only first impression, but so far extremely well made and I really mean extremely for both knife and saya. I just hope it won’t be too large for me

260x55-56mm 125SC differentially heat treated (Honyaki)

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While not very Japanese, I really like the combination of the kurouchi finish with the etched hamon under it. Very understated yet still blingy in its own way.
 

Barmoley

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YES!!! Evan is one of my favorite makers. His stuff is awesome. If you change your mind let me know. ;)
Thanks, will do. I like it more than I thought I would, but it is larger than I am used to. More in your size preference, I think.

While not very Japanese, I really like the combination of the kurouchi finish with the etched hamon under it. Very understated yet still blingy in its own way.
Thanks. It looks even better in person, it just works somehow.
 

labor of love

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JNS Sakai Jikko blue steel honyaki. Ootb I love the faint, basic, non flashy hamon. It’s just visible enough to let you know it’s a honyaki without being all in your face about it. :D
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labor of love

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Looks amazing!! Let us know how it performs
I quick test drive on onions and I’m immediately reminded of akebono which isn’t a shocker. Really need to put my own lefty edge on it also ootb edge isn’t really that great. Still enjoyable grind and profile.
 

Barmoley

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I quick test drive on onions and I’m immediately reminded of akebono which isn’t a shocker. Really need to put my own lefty edge on it also ootb edge isn’t really that great. Still enjoyable grind and profile.
That’s great company to be in, akebono was great. Would love to try this Honyaki, but it is pretty expensive.
 

labor of love

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That’s great company to be in, akebono was great. Would love to try this Honyaki, but it is pretty expensive.
Yeah, it’s a little over a grand. About the same price as most honyakis for a 240mm give or take $50-75 unless you get one w a fancy handle.
 

valgard

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Yeah, it’s a little over a grand. About the same price as most honyakis for a 240mm give or take $50-75 unless you get one w a fancy handle.
not bad for blue steel, actually from the JNS pics it seems like the hamon is actually wavy (just not super pronounced waves) but it doesn't show since it is not polished.
 

labor of love

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I’ll double check tomorrow. I think mine has a hamon in a straight line with wave or two towards the tip
 

valgard

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Oh well thanks to you I found a way to afford/justify the purchase.
The Yoshikane is treating me very well so far during our honeymoon. I just reground the near edge geometry a bit to suit me better and I'm liking it a lot so it worked well for both xD.
 

ChefShramrock

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Won this Masashi 270mm sld suji. Pagoda wood and horn handle. Such a beautiful knife.
I won it from Knifewear's Facebook live preview for the annual garage sale. I logged on to see what they had to offer in sujihiki as that is the only style I didn't own. Ended up winning one.





 

Chicagohawkie

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Yeah, it’s a little over a grand. About the same price as most honyakis for a 240mm give or take $50-75 unless you get one w a fancy handle.
How are the specs on that new one? Is it pretty thin at the tip? Does this mean the Shigehiro is going bye bye?
 

labor of love

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How are the specs on that new one? Is it pretty thin at the tip? Does this mean the Shigehiro is going bye bye?
Haha! Shigehiro is STAYING with me. Even though the narrowness of Shigehiro is a turn off for a lot of people the grind, weight and profile make up for it.
Yeah, this honyaki is thin at the tip the way Akebono is. Sakai Jikko honyaki looks pretty much the same as Sakai Jikko Shiraki San mai that we’ve seen around lately. About identical to the one Bradley crew had for sale. It’s toughly 54mm 245mm
 
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labor of love

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not bad for blue steel, actually from the JNS pics it seems like the hamon is actually wavy (just not super pronounced waves) but it doesn't show since it is not polished.
I’m not sure what I’d call this other than low key.
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Maybe those are waves, if so it’s a calm beach ;)
 

daveb

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Damn! Have you ever kept a knife before?
 

ACHiPo

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The carving set I ordered from Peter Swarz-Burt arrived yesterday. Itching to cook something that needs slicing! The knife is Wootz steel, and the fork is forged stainless.
 

Michi

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I got this one not for myself, but as a present for my son. It's time to ruin another life… ;)

It's a 210 mm Kaeru Gyuto from JNS. I chose this one because my son isn't a knife geek and doesn't necessarily have the best knife technique, but he appreciates tools that work well. The Kaeru seemed like a good choice because it has a fairly robust grind and is stainless, so it doesn't need to be babied all the time.

I briefly checked the factory edge, and it's nice and sharp. I could get it a little sharper on my stones, no doubt, but it's definitely sharp enough by most people's definition. Fit and finishing are outstanding, in my opinion. Everything is nicely rounded and polished, and the handle is very smooth and shiny with absolutely no step between the wood and the ferrule.

I think this makes for a very nice entry-level knife, and it is priced competitively (USD 121.00).

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