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Jville

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Nah, I just kept banging it until my untrained arm went limp and then try to get the best out of it on a grinder. The only thing done properly on this knife is HT by Robin :p
Fake it till you make it, looks good to me.
 

Xenif

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Got a blue box in my mailbox today.
A shig nakiri 180mm.
Special thanks to the sender for the bombproof packaging.
Starting a new journey in nakiri world.
Welcome to Nakiri-world [emoji56]
We are a minority here
Lovely Shig
 
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Carl Kotte

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Finally got around to finishing up a couple of knives (first time ever making kitchen knives). Still have a few to grind out (honesuki, suji and a nakiri).

Mono 52100 with African Blackwood and brass handles.

Around 62-63rc.
This is crazy! Good looking and cool! Well done
 

Carl Kotte

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Thank you!

The 180mm was definitely my test blade of the batch. Some fit and finish issues, not enough distal taper.

Had some guidance from Shihan here in Santa Fe. Did the heat treating at his shop, etc., which helped a lot.
Didn’t I read in some other thread that you are a chef in 3 star Michelin restaurant (I might be confused)? If so, it is even more impressive. Accomplished chef AND soon to be top knife maker. I am very impressed!
 

Durge

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Great hamon on that hunter. And I really like how that kiri looks like a stick, very inconspicuous! Mind if I ask what strop you have pictured?

No kitchen knives but got two new kiridashi and a hunter. One kiri from Halcyonforge, kiri and hunter from Bryan Raquin.








 

valgard

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Great hamon on that hunter. And I really like how that kiri looks like a stick, very inconspicuous! Mind if I ask what strop you have pictured?
The kiri is a bamboo, really cool. The strop is made by Bryan, cork on top of burnt oak.
 
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