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

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  1. Jan 9, 2020 #15271

    daddy yo yo

    daddy yo yo

    daddy yo yo

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    I see we have similar tastes, my friend!
     
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  2. Jan 9, 2020 #15272

    daveg

    daveg

    daveg

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    My first post to this forum in years was asking for advice on a purchase. With the tremendous amount of feedback, I was able to narrow down my choice to the Sukenari 240 in SG2. James at KandS was absolutely amazing in helping me get this for my xmas gift from my wife.

    I feel the handle is stunning in the snakewood, and James again was to thank for that. It is currently at Strata getting a screaming edge, and I can pick it back up tomorrow. French onion soup this weekend!!!



     
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  3. Jan 9, 2020 #15273

    pgugger

    pgugger

    pgugger

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    Picked up two more knives. Safe to say I have a small collection at this point. Toyama Noborikoi Stainless Clad 240 mm gyuto and Ishikawa 165 mm nakiri. I haven't used the Toyama yet, but I can tell I am going to like it. The Ishikawa has an interesting single-bevel S-grind, and there is an interesting story about the blacksmith. Excited to try these out.

    IMG_0400.JPG IMG_0402.jpg
    Ishikawa nakiri choil shot (a little off center)
     
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  4. Jan 9, 2020 #15274

    Hassanbensober

    Hassanbensober

    Hassanbensober

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    Yes when I saw yours I was inspired. Then a few months later I happened upon a AS. Had to do it. Thanks buddy!
     
  5. Jan 10, 2020 #15275

    MrHiggins

    MrHiggins

    MrHiggins

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    I can't comment on how similar this knife is to other TFs (this is my first), but I can tell you that the grind is quite even (no noticable over-grinds). It looks like it was ground on a rough belt grinder, then the edge put on by hand on finer stones. Definitely worth the $88 (in fact, I'm buying another)!
     
  6. Jan 10, 2020 #15276

    IsoJ

    IsoJ

    IsoJ

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    I got lost by accident :D in CKC website last week and just couldn't resist.

    180 KU Mazaki petty and
    240 bigger brother(270gr, 247*53,5)

    IMG_20200110_182120.jpg IMG_20200110_180638.jpg IMG_20200110_181011.jpg IMG_20200110_181643.jpg IMG_20200110_182231.jpg
     
  7. Jan 10, 2020 #15277

    CiderBear

    CiderBear

    CiderBear

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    minibatataman and M1k3 like this.
  8. Jan 10, 2020 #15278

    IsoJ

    IsoJ

    IsoJ

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    Yes I like the profile a lot too. It is heavy, spine is 6mm at the heel :). Tip is on the thinner side, spine 0,7mm from 1cm at the tip.
     
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  9. Jan 10, 2020 #15279

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    I
     
    Last edited: Jan 10, 2020
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  10. Jan 10, 2020 #15280

    ian

    ian

    ian

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  11. Jan 10, 2020 #15281

    CiderBear

    CiderBear

    CiderBear

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    I'm a true believer in mazaki now. My 210mm falls through really large carrots (think 2-2.5" diameter) like butter.
     
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  12. Jan 10, 2020 #15282

    MarkC

    MarkC

    MarkC

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    Which version did you purchase?
     
  13. Jan 10, 2020 #15283

    CiderBear

    CiderBear

    CiderBear

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    Knifewear
    [​IMG]

    [​IMG]
     
  14. Jan 10, 2020 #15284

    pd7077

    pd7077

    pd7077

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    First pickup of 2020: Kono 180 ginsan nakiri
    [​IMG]
    [​IMG]
    [​IMG]
     
  15. Jan 11, 2020 #15285

    Andreu

    Andreu

    Andreu

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    PM sent for the nakiri.
     
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  16. Jan 11, 2020 #15286

    chemicalstar

    chemicalstar

    chemicalstar

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    Woah that nakiri. Details please! :)
     
  17. Jan 11, 2020 #15287

    daddy yo yo

    daddy yo yo

    daddy yo yo

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    CiderBear and IsoJ like this.
  18. Jan 11, 2020 #15288

    IsoJ

    IsoJ

    IsoJ

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    I like both the kasumi and KU looks, but the KU finish feels slighty better in hand IMO.
     
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  19. Jan 11, 2020 #15289

    ashy2classy

    ashy2classy

    ashy2classy

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    YOOOO! Where did you find that?!?!?!?!?
     
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  20. Jan 11, 2020 #15290

    pd7077

    pd7077

    pd7077

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    I know a guy that knows a guy... [emoji23]
     
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  21. Jan 11, 2020 #15291

    Acidwash

    Acidwash

    Acidwash

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    3B5D0FE3-DB1A-4276-B072-460FEE289AF3.jpeg After several years of striking out in the Bloodroot lottery, finally came up on one. 4.5 inch Damascus paring.
    Blade: 15n20 & 52100 @HRC 65.

    Handle: Blackwood faceplate, chestnut burl handle with turquoise inlay.

    Notes: 62g. 26mm deep.

    Sources: Blackwood - castoff, clarinet factory, Paris.
    Chestnut burl - Balsam Design Company, Black Mountain, NC.
     
  22. Jan 11, 2020 #15292

    Acidwash

    Acidwash

    Acidwash

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    A closer look at the handle with tiny inlay.
    ACAB2D18-669C-4907-AF63-CB2E8FFF0187.jpeg
     
  23. Jan 11, 2020 #15293

    CiderBear

    CiderBear

    CiderBear

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    For what it's worth, I think the recent Yoshihiro restock of the nashiji version is the same as CKC and they have some 240 in stock
     
    labor of love likes this.
  24. Jan 13, 2020 #15294

    Garner Harrison

    Garner Harrison

    Garner Harrison

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    @labor of love Thanks for the recommendation on what to get! :D

    Just got my new Mazaki knife from CleanCut! Seeing a knife of this size on a picture is nothing in compared to seeing it in person, Im kinda glad I didnt got for a 270mm now ;)

    Sorry for the blurry pictures, this lighting really messes with my auto focus on the phone >.>

    P.S. If anyone has any tips on how to polish this thing, gimme some help cause I have no idea how without scratching the "Hira/Tsura" and also without distorting the shinogi line:confused:
     

    Attached Files:

    Last edited: Jan 13, 2020
  25. Jan 13, 2020 #15295

    madelinez

    madelinez

    madelinez

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    Looks like a good mazaki.
     
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  26. Jan 13, 2020 #15296

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    Thanks to Brontes I Was able to add an AS series Takeda Nakiri to my collection. S grind, 170x58x2.8, 5.2ozs. Used it to prep some veges for a casserole. Very sharp ... a lovely blade. Pure Takeda. Here’s a few pics.

    FBB02292-B261-40C0-82D5-B7E9F20AAE69.jpeg 83EACD6B-8247-4D53-8503-30666C0E9050.jpeg FBA135FC-BF70-4C15-8A06-CDEBB2F6A0A1.jpeg 1B67F7D0-007B-4298-A5E5-9159A3F4E501.jpeg A3C71905-0E33-4B58-A185-4BFE9EF45161.jpeg
     
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  27. Jan 13, 2020 #15297

    ian

    ian

    ian

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    I don’t own one at the moment, but I don’t think your Mazaki is a wide bevel, despite the appearance. If I remember correctly, the “shinogi” is fake. Can you actually feel it with your finger as you run your hand along the knife? If not, they may make it by just polishing most of the knife and then taping off the blade road and polishing the top separately. You could do this with sandpaper and I think the top part would look not so different from what it looks like now. Someone tell me if I’m wrong, though.
     
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  28. Jan 13, 2020 #15298

    Garner Harrison

    Garner Harrison

    Garner Harrison

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    @ian It is a fake shinogi line for sure, and Im on the fence on whether to straight up remove it since it seems like kind of a pain to maintain. The knife already came with a few questionable spots in the fake shinogi ;)

    I watched the video from KnS titled, "The Ultimate Yanagiba Polishing" and I know I cant get close to the result the polisher managed but Id love to know the last few tools he used to get the mirror polish on the Hira/Tsura in the video. Watching the video slowed down I think its a stick with some sandpaper like you recommended, so perhaps I'll give that a shot unless enlightened otherwise :D
     
  29. Jan 13, 2020 #15299

    ian

    ian

    ian

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    It’s not such a big deal to maintain. If you end up scratching up the blade during thinning, you can tape it off yourself and sandpaper the top. I did that with a fake shinogi knife I currently have and it looks just fine. Getting a highly refined look (mirror polished top part + beautiful kasumi blade road) is going to be hard without an actual shinogi line though, imo.
     
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  30. Jan 13, 2020 #15300

    MrHiggins

    MrHiggins

    MrHiggins

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    In my experience, the Mazaki "shinogi" is not quite fake, but not quite real either. The grind ends where the shinogi line is, but the shoulders are rounded so you don't get that crisp shinogi line like on a real wide bevel.

    The first thing I did with my last Mazaki was to sand the whole knife to even the scratch pattern (I thought the fake-ish shinogi was silly looking). I think I started at 220-400-600-800. That progression will not get you to a mirror finish, but in my opinion it's a nice place to start. I use wet sandpaper strips that I wrap around an eraser. (Eraser is probably 1cm x 2cm x 3.5cm).
     
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