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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
Sold my Kono GS+ when I wanted to try new knives, regretted it immediately. Always wanted a Masamoto profiled gyuto. Killed 2 birds with one stone here. Kono GS+ Togatta. It’s the older version too where the machi isn’t exposed. Pretty juiced to put this to work.
240 mm Damascus Gyuto in 1.2519 steel with western handle and saya in Gidgee by @goldeband_knife_and_tool.
Knife is done! Jeff just sent me these pics. Stunning stuff
This ku mazaki came yesterday from the mail. It's the one from @pkjames bfcm sale.
Oh boy it's big boy and cuts so nicely!
7mm spine at handle
I used to have kato kikuryu about same size and in use, I think I prefer this. It's been long time thought. And who uses those kikiryus anyway
Some knife envy here , I had it in my cart but barely missed it.
I was lucky to see it instantly when he put it up. I added it to my cart, hesitated, removed it. Came back in five minutes and had to buy it.
Got a new blade and i put a octaginal wa handle on it. Sharpend it on Hideriyama stone so now its psyko sharp.
What is it?
Shigeki Tanaka R2 Ironwood Gyut mixing well with my alternating knives (the koishis's never get removed)
I had it in mine too
What is this?
A stainless clad blue steel gyuto from best made co. Picked it up for cheap a little while ago and it actually performs ok.
Ah, I thought it was a Heiji or something. It looks really nice
Yeah, I was surprised for about $100 it actually has a good chestnut handle. A nice middle weight beater for me.
Over the past year I have been using a Moritaka AS Nakiri for my daily vege chopper. When Ian posted a Catcheside nakiri on BST I jumped at the chance to buy it. It arrived a couple of days ago and the problem then became what dish to make to welcome it to the family. If you go looking for the soul of Canada there’s a good chance you will find it in Newfoundland. They have a dish called 7 Layer Supper .... or seven layah suppah in the vernacular. It’s a dish of all vegetables save for some chunks of bologna scattered on top. This isn’t fine dining folks but it will feed a family of ten on a cold winters night for pennies a dish. Here’s a few pics of the Catcheside in action and 7 layer supper.
I love that you post cooking shots in this thread, not just beauty shots. We need more of that!
Thanks Ian. I choose the knives that I buy very carefully. When a knife arrives it becomes a member of my family and I pick a dish to cook that features them. To me the best way that I can respect the maker and the knife is to use it. I like buying used knives. I like them to have patina. I don’t mind that they have been sharpened repeatedly and need thinning. I think the maker would smile to know that the knife he or she gave life to was continuing in the manner they intended and are being used.
At the same time I don’t have a problem at all with collectors who don’t use their knives. Many of the knives that are posted here are absolutely gorgeous and I can understand the pleasure that the owner gets from just sitting with a glass of wine and admiring them. They are true works of art. I must also admit that when I pay north of 1k for a knife I get a little reluctant to use it. It’s a lot of money and I know signs of use reduce the value to many people. Even so ... they must be used for that welcoming meal at least .... even if they are a relatively rare and priceless item.
While I’m writing this note I’ll add one more pic that I missed from the dish. It’s the carrot picture. I had to hunt all day to find the right big sweet carrot that I wanted for the Catcheside welcome to the family dish. The Catcheside was a wonder slicing the vege’s for this meal.
Gesshin Ittetsu 270 - 53 mm tall at heel - 213 g
so how can I post images in full quality here? seems image hosting links don´t work?!
Copy the URL from imgur and paste it after pressing the image picture next to smiley picture.
I was just thinking this too
I'm going to be at JKI in a couple days, and I've been eyeing these for a long time. How's she cut?
I'd love to hear about the Ittetsu as well. Pinging @labor of love since he's like the only other person who's owned one
I just did get her today, too early to judge but: for a 270 with 213 g feels nimble, balance point slightly blade forward, the grind has a continuous convexity, it is thin for 1/3 of the blade than it transitions over a shoulder - where the blade becomes a little thicker > personally I think it helps with food release. Only had the chance to cut a few onions, carrots, celery, mushrooms the knive cuts very well with a tactile feedback, not to sticky, push cuts, pull cuts, rocking! - no drawbacks. The blacksmith and sharpener clearly know what they are doing. The flatter section being wider on the back of the blade - getting smaller to the front (which is strange because many high performing knife have a very different type of grind towards the tip). The shape reminds me a bit of my Sakai Takayuki Ginsan-, only thing the shoulder changing suddenly not so continously. The cladding is very reactive - I have the feeling that my search for a Shirogami #2 of good quality may end here. I will take it to the board the next few weeks, and maybe write a more detailed review for those of you interested.
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