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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
Are you the originator? History will remember you!
Some recent highlights and a family shot...
Fujiwara Denko 180mm & 210mm Gyuto's
Toku Atsurai Kiku 120mm Petty
Toku Atsurai Hanma 240mm Gyuto
Someone on this thread said it recently - The Nakiri was the "unnecessary" one that kicks you off the slippery slope that is many a kitchen knife.
Isasmedjan wrought iron/1.2519 260x57
Tansu stainless/Vtoku2 western 255x58
This is awesome!! Enjoy!
I've got to get me one of those puppy foot knives!
Yoshikazu Tanaka Blue Steel 1/ Santoku 180mm in magnolia + buffalo horn handle. Sharpened by Kawakita Kazumi
20190726_193405 by Jonz posted Jul 28, 2019 at 4:02 PM
80$ second hand sakai masayuki santoku san-mai white-2
polished by myself
TF. Still in Japan.
Mercer Chinese cleaver, cheap but effective. $20 from Amazon. Came quite sharp.
My knife storage is now known as "the black bloc".
Nothing fancy, just a Munetoshi Petty, but I’m impressed how nice it looks with a proper handle:
Nice! Did you install the handle yourself?
Me: “maybe I should get a nakiri...”
Also me: “good idea! it seems like it would suit your cooking needs and cutting style quite well!”
Me: “which one should I get?”
Also me: “well, since it’s your first one, maybe something moderately priced. try checking out the usual vendors. it’s too bad you missed the munetoshi that was on bst recently.”
Me: “yea, true. that’s good advice!”
Thanks to @thebradleycrew for the great transaction.
Yes I did. I deliberately used epoxy to increase the weight a bit in order to move the center of mass a little towards the handle. Worked out really nice, now I can hardly feel the weight of the knife when using a pinch grip.
Two new guys recently.
Halcyon Forge 225 x 50 Kasumi wrought iron & Comet 240 x 51 Honyaki. I cant decide which one I like better.
Send them to me, I'll decide for you.
Very nice duo. That kasumi Halcyon is very very good looking.
Dude that’s pure homerun country right there
You bought a Tatsuo Ikeda knife for 80$!!!!!!!!!!
yeppp I found it in Antique store on the internet.
when i bougt it,
It look like this.
That handle on petty looks sexy af
This has to be the find of the century!
Tatsuo clad knives are actually very very very nice.
Ku Kato in blue steel
My first set of knife upgrades after finding this site. Modest compared to a lot of the knives in this thread, but a joy to use. Jon from Japanese Knife Imports spent a lot of time emailing and giving advice, and I have to say his customer service blew me out of the water, well over expectations. Thanks to everyone on this site that gave me advice as well! Acquisitions are as follows:
Gesshin Stainless 210mm Wa-Gyuto
Gesshin Kagero 135mm powdered steel Petty
BoardSmith 2" x 12" x 18" Maple chopping board
IMG_20190730_112651 by droidicus posted Jul 31, 2019 at 10:46 AM
A great start. Congratulations
What is the knife on the very far right in the family pic? That one catches my eye, different from the others...
Both those are slick! I especially like the looks of the one by Mert, really love his work. How do you like the performance?
very nice knives who makes the 2 nd knife and what steel is it made of ? would like to see the picture of the other side
Daniel Cauble of Caublestone Cutlery is one hell of a knifemaker. 1095 core steel, ironwood, titanium and maple handle. Good HT and has a nice hard feel on the stones. Absolute beast of a cutter:
Not a 100% certain if I posted this but boy oh boy, this is a little belter. Definitely the thinnest Kato I’ve seen. 165mm nakiri
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