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

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  1. Dec 7, 2019 #14971

    captaincaed

    captaincaed

    captaincaed

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    Seriously be careful with it. Mine came off doing normal work
     
  2. Dec 7, 2019 #14972

    captaincaed

    captaincaed

    captaincaed

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    Had a chance to use this bad boy yet?
     
  3. Dec 7, 2019 #14973

    slengteng

    slengteng

    slengteng

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    [​IMG]
    Yoshikazu Tanaka 200mm ktip gyuto in white#2. ”Little” helper in line work.
     
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  4. Dec 7, 2019 #14974

    marc4pt0

    marc4pt0

    marc4pt0

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    I have had my finger on one of these since they first came out. Posts like these don’t make it any easier.
     
  5. Dec 8, 2019 #14975

    thebradleycrew

    thebradleycrew

    thebradleycrew

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    Thanks for asking. I have, actually. And I would say while the size and weight are manageable, it is not the best cutter - too thick behind the edge. Steel is amazing, but that alone can't make up for thickness behind the edge. I am glad I used it a bit before deciding to thin it. But it definitely needs thinning. My goal is going to be (either myself or someone else) to take 100 grams off of it. I know that is a lot, but I think it is possible particularly when you include the fact that I'll make the handle smaller as well. There is a lot to work with. Maybe at the end I'll be at 325-350 grams and the knife will be 260x65 instead? TBD...
     
  6. Dec 8, 2019 #14976

    captaincaed

    captaincaed

    captaincaed

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    Sounds like it's going to be a while new deal when it's all over. I'll look forward to seeing the end product.
     
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  7. Dec 8, 2019 #14977

    captaincaed

    captaincaed

    captaincaed

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    nakneker likes this.
  8. Dec 8, 2019 #14978

    nakneker

    nakneker

    nakneker

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    I bought one six months ago, 260x58, medium grind with a lot of convex. I liked it so much I offered up as a pass around for a group of guys I chat knives with, they all liked it too, two of them wanted to buy it. I buy multiples when I like a knife.. I have multiple Kippingtons, Raquins, Katos and now Black Lotus, his knives are that good in my opinion.
     
  9. Dec 8, 2019 #14979

    Receiver52

    Receiver52

    Receiver52

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  10. Dec 8, 2019 #14980

    nakneker

    nakneker

    nakneker

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    You ain’t be disappointed. Great knives.
     
  11. Dec 8, 2019 #14981

    Alwayzbakin

    Alwayzbakin

    Alwayzbakin

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    Looks beautiful
    I’d love to hear your thoughts regarding profile grind steel and or see more pics (choil shot on Miuras site is pretty crap); I’ve been on the fence about one of these for months
     
  12. Dec 9, 2019 #14982

    captaincaed

    captaincaed

    captaincaed

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    Damn, sounds like a graduation present for myself in a couple years.
    Kippington is also on my list. I've got a buying freeze until I find funding though.

    Any family photos with current favorites?
     
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  13. Dec 9, 2019 #14983

    nakneker

    nakneker

    nakneker

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    I’m sure in hawaii on business, I’ll send you a PM when I get home, keep the thread on track. My Kippingtons are some favs for sure, I have the fishhook and one of his Honyaki blades, pure joy!
     
    Last edited: Dec 9, 2019
  14. Dec 9, 2019 #14984

    captaincaed

    captaincaed

    captaincaed

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    Not a bad place to do business.
    Those are the exact two I'm looking at too. Mmm.
     
  15. Dec 9, 2019 #14985

    marc4pt0

    marc4pt0

    marc4pt0

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    232 x 53 x 5.15 blade by Hunter Valley Blades.

    There’s a term, KT (kitchen tractor) that I’m quite fond of. But coming from a farming background, tractors only Pull the tools. They are more so the hand and the arm rather than the tool. When I first put my HVB to work it just clicked with me, this is a KP (Kitchen PLOW). It’ll plow through anything with serious grace. You don’t beat up a tractor, gosh no. But the plow it pulls, that sucker gets beat the F up.

    And big kudos to Rodriguez Butcher Supply for such fast shipping and (as always) great service.
     

    Attached Files:

    Last edited: Dec 9, 2019
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  16. Dec 9, 2019 #14986

    IsoJ

    IsoJ

    IsoJ

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    I have the similar feedback, KP fits spot on. By the way, you have real good photos.
     
  17. Dec 9, 2019 #14987

    marc4pt0

    marc4pt0

    marc4pt0

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    Thanks!
     
  18. Dec 9, 2019 #14988

    Random

    Random

    Random

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  19. Dec 9, 2019 #14989

    Oui Chef

    Oui Chef

    Oui Chef

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    something special about this little guy
     
  20. Dec 10, 2019 #14990

    adbakt

    adbakt

    adbakt

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    I have started with a Global fluted chef knife, this one is the second Japanese resident of my kitchen. Usuba.jpeg
     
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  21. Dec 10, 2019 #14991

    TSF415

    TSF415

    TSF415

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    Tony LaSeur 240mm 1095 matched with a 215mm 52100
    upload_2019-12-10_13-48-53.jpeg
    upload_2019-12-10_13-49-40.jpeg F572F9E6-E30E-4019-B2E8-FA979BD97870.jpeg
     
    milkbaby, marc4pt0, Kgp and 6 others like this.
  22. Dec 11, 2019 #14992

    spyne

    spyne

    spyne

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    Newest and first J-knife.
    JCK Nature's Deep Impact 210mm gyuto.
    AS core, stainless clad.

    I was keen to use it ASAP, so while the wife was cutting up some veggies for her work lunches I grabbed two capsicums and helped her out. Oh my this thing is sharp! I've got some pretty good edges on my Mundial knives before with an edgepro kit, but this was just on another level again. Effortless, really just no pressure required to glide through the capsicum. Loved it.

    I assume the darkening is just the patina forming (2 capsicums and a chicken breast). There are some lighter areas, as shown below, which are more brown than blue at the moment. They shouldn't be rust - I washed and dried the knife thoroughly within minutes after use (would have been 5 minutes, tops).

    Just how precious do I need to be about cleaning the knife after use - 5mins, 10mins, 30mins?
    Any foods I need to avoid or everything is fair game (obviously tough tasks like pineapple, frozen goods, boning work are not for this knife).

    I wouldn't mind softening the edges of the choil? and possibly even the very tip of the heel, but not sure how to safely go about it.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
    [​IMG]
    [​IMG]
     
  23. Dec 11, 2019 #14993

    Jon-cal

    Jon-cal

    Jon-cal

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    This isn’t quite a complete knife yet but it’s close! Here’s my Black Lotus just before the handle gets glued up. It’s a big feather Damascus 275x57 with gidgee handle and saya. Can’t wait to get my hands on this one! I’ll post more pics when I get it :):):)

    62FCA454-F131-4494-8058-8AC867FB1BBD.jpeg 9C71ACD7-67D3-4BD9-A4B8-E7D1265F324E.jpeg
     
  24. Dec 11, 2019 #14994

    Caleb Cox

    Caleb Cox

    Caleb Cox

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    Nothing more obsessive than your current cleaning regimen will be needed. Congratulations on the knife, a fine choice. Basically if you find a sharp edge you don't like, sand it. The "shoeshine" motion with a strip of a medium grit sandpaper, 320-400 grit, is effective. Just work safe and secure your knife.
     
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  25. Dec 11, 2019 #14995

    nakneker

    nakneker

    nakneker

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    Wow!
     
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  26. Dec 11, 2019 #14996

    Dhoff

    Dhoff

    Dhoff

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    What a beaut!

    Mind me asking, is the blade truly black? If so, anyone know how that is achieved?
     
  27. Dec 11, 2019 #14997

    Jon-cal

    Jon-cal

    Jon-cal

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    Yeah. It’s etched in a few different acid solutions I believe to get that black look. Looks pretty crazy
     
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  28. Dec 11, 2019 #14998

    captaincaed

    captaincaed

    captaincaed

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    Welcome to the addiction.
    I would add that something to back the sandpaper will save your hand wear and tear. Also, metal files are almost useless on steel this hard. Sandpaper or cheap waster stones are the way to go.
     
    spyne likes this.
  29. Dec 11, 2019 #14999

    jimmy_d

    jimmy_d

    jimmy_d

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    Wow that looks awesome. I am becoming slightly obsessed with Black Lotus!
     
  30. Dec 11, 2019 #15000

    Random

    Random

    Random

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    Removed image. Knife is being returned due to poor fit & finish.
     
    Last edited: Dec 13, 2019
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