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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
@lowercasebill it's Japanese pagoda, but I'm not an expert in any of this
The wood that handle is made of.
it's a fruity pebble
Very nice looking knife! Great call on that handle.
Found it this search
Japanese pagoda tree
2 newest arrivals: fujiyama shinogi blue2 and raquin KT210. the fuji has been fantastic so far, im excited to try a raquin for the first time tonight.
Not new but just come back today after spa
CJA 215x58 ht w2 honyaki gyuto
Tanaka blue 2 suji 270mm with stainless clad. Pretty good for the price
I’ve used many of them in the past but finally this is the first one I can call my own
Knives from Canada, Aye?
North Arm, made in BC. An Alder 8" chef knife and Trilium 3.5" parer. CPM S35VN, maker claims 59 - 61 RHC
These are no frills tools, not art. I thought the handles were a bit wonky, too thin on bottoms when I first picked them up, a little use showed this not to be so.
Quite decent, from the road test I gave these two today. Trimmed the meats in the "Briskit Virgin" thread, made a gallon of salsa, did a few other odd jobs.
Raquins are the bees knees. His stuff is legit
A laser by any other name ..... a couple of weeks ago I took delivery of two Koybayashi gyutos. A 210mm and a 240mm. I love them! Laser sharp. Beautifully ground, sharpened and finished. I couldn’t resist ordering up his 270 sujihiki. This is a beautifully made, reasonably priced knife. Light, laser sharp and a wonderful fit to hand. I have a brisket in the smoker and will test fly this sujihiki tonight. I am normally not particularly interested in a non reactive blades. I do appreciate beautifully crafted knives and this Koybayashi certainly qualifies in that respect.
Beauty Brian - curious as to how much/little flex in the blade? Thx for sharing ...
Hi M...boy ... good question. I wondered that myself. Here’s a pic of my new Koybayashi against my Mizuno Hontanren. The Mizuno has been my rotation sujihiki for the past four months. It costs almost twice as much as the Koybayashi and is a conventional blue #2/soft iron lamination. It is a beautiful knife and slices wonderfully. I tried putting as much side force on each blade using my left hand. I could not detect a difference in deflection between the two blades. I used both blades to thin slice a brisket that I smoked. Again I really couldn’t detect a difference between the two blades. The Koybayashi is thinner but has a deeper blade. The Mizuno is slightly thicker but has a more shallow blade. The result is “a draw” on my non scientific slicing test. Mizuno is a 63 year old Sakai master. Koybayashi is a much younger Takefu journeyman. The Mizuno is hand forged. The Koybayashi is probably “forged” from laminate. My sentimental favourite always will be the Mizuno, but there is no arguing that the Koybayashi is a seriously good example of the blade smiths art. ... at half the price.
My last knife purchase was a Kawamura San (Yoshimune) 240-245mm Gyuto I’m not sure the exact length. San mai white #2 with stainless clad. Doesn’t look like others as I have hand sanded and polished it. Also with an ebony and buffalo handle with a silver spacer.
But where does the countertop end and the knife begin?
The struggle is real
Haven’t posted much lately, picked up these in the last few months.
Comet, Kamon, The9, Evan Antzenberger, Kippington, Various steels 52100, 1.2519, 125SC
Wow, I love your taste! What are those handles?
How do the S grinds on the Kamon's feel?
CB1968, what is that handle with the copper spacer? looks great
The9, ancient red gum D handle, it feels great in hand.
I really want a kamon s-grind! So bad!
I hand sanded it a while back to roughly 15000 grit and it took quite a while, also the grinds needs to be smoothed out a bit and brought farther up the knife to eliminate wedging so I knocked that out at the same time.
I’ve heard good things about his knives
Newest knife acquisition from a fellow left handed Canadian on BST… Marko Tsourkan 260x52mm gyuto with the Masamoto KS profile. Blade is A2 steel with left hand convex asymmetrical grind. Handle is D-shape of koa with bog oak and mokume-gane ferrule.
Not really. It’s something I threw out there to describe the old ones. Clearly it’s caught on.
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