- Apr 5, 2019
- Reaction score
- Stockholm, Sweden
This is awesome!! Enjoy!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.
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.Nice! Did you install the handle yourself?
A great start. CongratulationsMy 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
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What is the knife on the very far right in the family pic? That one catches my eye, different from the others...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.