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

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  1. Jul 12, 2019 #13801

    Kristoffer

    Kristoffer

    Kristoffer

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    It’s not Japanese or fancy in any way, but I have to share this 14” hunk of steel that arrived in the mail today. I know nothing about it really, so if anyone knows anything about the maker or what the steel might be, it’d be appreciated. Markings say Die Drei Brüder Solingen, that’s it.

    10” k-sab included for scale
     

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  2. Jul 12, 2019 #13802

    lowercasebill

    lowercasebill

    lowercasebill

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    https://de.wikipedia.org/wiki/Wilkens_&_Söhne
    here you go ... it is in German.. cut and paste no more than 5000 words at a time into google translate .
    Guten Tag und viel Spaß beim Übersetzen
    god dag och lycklig översättning
    Good day and happy translating
     
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  3. Jul 12, 2019 #13803

    captaincaed

    captaincaed

    captaincaed

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    The Ikeda brothers all together! Santoku was apparently a presentation piece for a show. The blue honyaki in the center is the new guy. I love the polish almost too much to use it. Almost.
    74FB8E59-4BA1-43FE-99E8-40FE45B4B478.jpeg
     
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  4. Jul 13, 2019 #13804

    Kristoffer

    Kristoffer

    Kristoffer

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    Thank you! I happen to read enough German not to have to translate that, so that was great.
     
  5. Jul 13, 2019 #13805

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    Two new friends resting together after some heavy duty on the board.
    Wakui 210
    Mazaki 250 (also known as the ’Wasp slayer’)
    IMG_2218.jpg
     
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  6. Jul 13, 2019 #13806

    CiderBear

    CiderBear

    CiderBear

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    Good looking duo! Both from CC? :)

    I like this Mazaki profile. It's a lot flatter than others I've seen here
     
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  7. Jul 13, 2019 #13807

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    The Mazaki is from bst! Thanks @MrHiggins. He is the person (at least partly) responsible for the great profile!
     
  8. Jul 13, 2019 #13808

    Midsummer

    Midsummer

    Midsummer

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    That was the profile that the initial batch from JNS had. Some have referred to it as "bullnose" and others as a long santoku.
     
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  9. Jul 13, 2019 #13809

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    That is absolutely correct! Early batch JNS, called the ’bullnose’. Btw was ’bullnose’ an official name of any kind, or was it a name given to the model by KKF members here?
     
  10. Jul 13, 2019 #13810

    Midsummer

    Midsummer

    Midsummer

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    I never saw it "officially" anywhere. But it is an excellent description. I personally like flatter profiles..YMMV
     
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  11. Jul 13, 2019 #13811

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    Thanks for the information! I think I like flat. It remains to be seen. Initial impression is very positive though.
     
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  12. Jul 13, 2019 #13812

    HRC_64

    HRC_64

    HRC_64

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    Original mazaki profile was the best mazaki profile...
     
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  13. Jul 13, 2019 #13813

    CiderBear

    CiderBear

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    Ohh that's why. I think a while ago I saw a picture of someone's Mazaki collection with most of the profiles old to new, but I can't find it again.
    Does anyone know?
     
  14. Jul 13, 2019 #13814

    Carl Kotte

    Carl Kotte

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    Is it preizzo’s collection perhaps?
     
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  15. Jul 13, 2019 #13815

    MarkC

    MarkC

    MarkC

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    Would love to hear any feedback on the Wakui. Considering same knife in the 240mm size.
     
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  16. Jul 13, 2019 #13816

    WPerry

    WPerry

    WPerry

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    Ditto, along with any provenance available - I wonder how much difference there is between, for instance, a CC Wakui and an A-Frames Tesshu Wakui. Vendor variation is a bit of a pain to unravel.
     
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  17. Jul 13, 2019 #13817

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    This one was from CC.
    I haven’t made up my mind about it yet, but there is certainly a lot to like. Considering it is relatively cheap, you do get (ootb) a pleasing blade, nice taper, rounded spine, and balance (where the pinch is, on mine at least). Additionally, it is pretty thin behind the edge, and it has a nice profile that I really like. The handle looks a bit clumsy (this is a purely aesthetical point), but feels very nice.
    I am not crazy about it (but I do recognize its qualities). Presently, it wedges a bit more than I hoped it would and food release is (as expected) not very impressive. It was easy to sharpen (and mine was in desperate need of sharpening). Too early to say anything about edge retention.
    Hopefully this report gives you some ideas!
     
    Last edited: Jul 13, 2019
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  18. Jul 13, 2019 #13818

    CiderBear

    CiderBear

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    @Carl Kotte I'd like to see more of the handle if you don't mind! Thank you
     
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  19. Jul 13, 2019 #13819

    Carl Kotte

    Carl Kotte

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    There is no more :(
     
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  20. Jul 13, 2019 #13820

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    Just kidding, here are two award winning photos:
    IMG_2236.jpg IMG_2237.jpg
     
  21. Jul 13, 2019 #13821

    CiderBear

    CiderBear

    CiderBear

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  22. Jul 13, 2019 #13822

    MarkC

    MarkC

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    Thanks. I was hoping for a bit better food release than you are expecting. I wonder if the hammered clad versions are any better in that regard or if it is just a tapering issue of the knife.
     
  23. Jul 13, 2019 #13823

    CiderBear

    CiderBear

    CiderBear

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    Speaking of handles, I wasn't in love with the unfinished feeling of the Toyama ho wood handle, so I sanded it with 400 grit wet sandpaper, and applied some mineral oil to bring out the grain. It's looking pretty good, but I'm gonna apply a bit more oil to darken the color.

    [​IMG]
    [​IMG]
     
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  24. Jul 13, 2019 #13824

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    I am really not an expert, so don’t rely too heavily on my judgment. Search around KKF to see other people’s opinion - that is my recommendation! Still, here is something that might be worth bearing in mind: it is a pretty thin and tall blade - and (without some extraordinary grind that could have made a difference) all of this taken together might go some way towards explaining the stiction. I wouldn’t say it is terrible - but it is not great. Whether it is better or worse than other knives with similar properties (thin and tall) I wouldn’t know. And the same goes with whether another finish is preferable in this respect.
    Good luck!
     
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  25. Jul 13, 2019 #13825

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    Looks nice! How about some ’before and after’ pictures?
     
  26. Jul 13, 2019 #13826

    CiderBear

    CiderBear

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    Well it's a bit too late for that :p but these were taken Thursday night when I got it

    [​IMG]
    [​IMG]
     
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  27. Jul 14, 2019 #13827

    Carl Kotte

    Carl Kotte

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    Is the difference between before and after as subtle as the pictures suggest? I do see some slight differences, but not much more than that. What did you dislike about the original finish of the handle?
     
  28. Jul 14, 2019 #13828

    thirsty0ne

    thirsty0ne

    thirsty0ne

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    Born in the USA.

    C2C101AC-A1FA-45BA-AB26-80300FBEE4F1.jpeg
     
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  29. Jul 14, 2019 #13829

    CiderBear

    CiderBear

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    It's pretty subtle, yes. The mineral oil is transparent and it's the same piece of wood so it's not like I could change its color. Just made the grain more deep & profound.
    I didn't like how rough the handle felt when wet from fiber expanding, so I sanded it wet to make it smooth
     
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  30. Jul 14, 2019 #13830

    Carl Kotte

    Carl Kotte

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    Ah, nicely done! Smoother and more contrast - that is the way of life!
     

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