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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.
What's that puppy gram out at? 270mm I presume?
Yeah, 270mm. I’ll check the weight when I get home.
Small handle is best handle. I'd be happy to buy it if it's usable after the uninstall
Watanabe Pro 180mm Nakiri with Saya
Handle looks so damn sweet.
i use mine everyday
That is the upgraded octagonal Enju wood with horn. Matched the Saya pretty nicely (and fits like a hand made glove.).
Kevin - Did you resharpen the edge? As received he sharpens it to one degree a side - do you just strop and keep that going or resharpen to a more durable angle?
ive had mine for a couple years now. so its a mil of two shorter than it was new. it was a lot thinner just behind the edge than i expected out of the box, developed a couple micro chips after the first couple uses. those came out after the first session on the stones and havent seen them since.
i would say i sharpen mine at around 14 or 15 degrees.
i do strop it once every two or three weeks and it responds well. ill typically hit it lightly on a 3k stone followed by a 6k every couple months.
ill offer that those first few sharpenings will take only a very very light amount of knife to stone time. so go easy! i could hardly even see where the grind stopped and the edge began on mine out of the box. so that small amount of material will disappear very quickly.
i would definitely strop as much as i could, but i found the edge out of the box to be a little delicate. so i would expect youll discover a micro chip or two yourself from regular use. if youre like me, those will bug you and youll hit it on the stones to clean it up and set a new edge in the process.
for me at least, i think itd be near impossible to maintain the angle it was set at out of the box.
when i got the knife i had a similar query. i looked around on the web and found a response from shinichi regarding this knife and sharpening angles. its been a while, but if i recall his response was to sharpen it at whatever angle you find suitable. he mentioned sharpening it to a zero degree if you wanted, but that puzzled me a little, and it was someone else quoting a transpondence that they had with shinichi.
I received the same reply from Shinichi that he sent it with about 1 degree and lets you decide what works for you. Since I used mine infrequently I just kept stroping it. I asked about Jnats and he asked about the stones I already have which number over 30 but the main ones for sharpening knives are my Shapton Glass and Shapton Pro. I finish on my 8K Kitayama and strop. I do have a few natural stones but I haven't got the hang of those yet.
I ordered a new Nakiri Pro for my granddaughter for Christmas but Shinichi didn't ship it until Christmas day so she was gifted my year old knife. I need her to visit and see which one she likes better since I upgraded the handle with the recent purchase. I also will put a small bevel on her knife and make a strop for her (I make mine out of dense wood hand planed smooth and loaded with CBN).
Thanks for the reply,
Black Lotus arrived! This knife is so perfect. The convex grind works really well. Jeff delivered exactly what I asked for. I’ve been using it constantly over the last few days. I should’ve took some beauty shots before getting patina all over it but I was too excited to wait
That patina looks amazing on the dammy
It it just me or did everyone start getting black lotus knives lately...
Patina blends in nicely, looks great.
Yeah, he seems to be getting pretty popular lately. He’s got some pretty wild stuff on his IG
Is it as good a cutter as it is a beautiful knife? Also, I have to agree that the patina actually complements the blade.
Congrats Jon, that is such a great looking blade! Glad it’s making you happy performance wise too!
So far so good. I haven’t tried it on everything yet, but impressions so far are very positive. It’s sort of medium thickness and convex so it doesn’t wedge but food release is good. It’s thin behind the edge but not delicate. It pretty much ticks all the boxes for me. This is the first custom I’ve had done like this and the whole thing has left me pretty impressed.
Currently visiting China hometown. Found my grandpa’s old old Chinese cleaver and some stones. I guess the addiction runs in our blood.
What was he chopping with that thing? Looks likes he was hammering the blade with a hammer from how the spine looks
On another note it look like it'd be a fun knife to touch up or refit!
Not so sure, my grandpa has Alzheimer so he doesn’t cook anymore or remember anything related. He had this knife for a least 40years by now.
I am planning on bringing this knife back with me later and touch it up for sure
Such a neat to piece to have, it’s been used and still has life, imagine the stories it could tell. I have my Grandpas old Dutch ovens, still use them today, lots of sentimental value.
Went to MTC today, they're having an in store 20% off sale. Picked up this Ikkaku Donryu 150 mm petty for my gf's apartment, it was $38 list, about 30 bucks after the sale. Also snagged their last King hyper 1000, it was the last one, they gave me 25 % off that one!
These Ikkaku Donryu knives seem like a decent budget alternative, never hear anyone around here mentioning them. A 210 gyuto from this line is 60 bucks.
Here's the link:
New one's on the left, the one on the right is a Tsujiki Masamoto stainless one that for me is the benchmark petty (I know, I don't aim too high!). New one weighs 64g, the one from the fish market, 88g. I doubt it's going to get a LOT of use, which is why I didn't want to spend a lot of money on it, time will tell...
The King Hyper 1k is a great stone, much better than the standard king 1k, it’s one of my favorite 1k stones. I found a king Hyper 2k that is currently inbound. I try not to get my expectations up but I do have high hopes.
That cleaver is so sweet. You could not ever improve on it. Sweet knife.
Feeling some envy here...
Jiro 155mm petty, almost like a mini gyuto given the heel height and profile.
@madelinez Love my Petty from Jiro, I have the Yo version. Let us know what are your thoughts on this one. Looks good mate!!!
Not a big fan of KU knives but a present from a good friend and my first unicorn
Definitely cool to have with stones.
I got my grandma's knife that my grandfather found while hunting in the Adirondacks in the 30's
It's a Nottingham-style french chefs knife with the tip busted off, works like a flat santoku. She was ahead of her time; for the USA, that is.
damn i’ve been waiting for the 20 off online so I don’t have to make the trip into Manhattan. Need a couple new atomas.
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