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

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  1. Feb 14, 2020 #15691

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    I think you’re both right ... a 150 and 42-46 might be better. But it has to be one of Dave’s knives. .... Then again I don’t have a 180 Gyuto. Going to have to fix that.
     
    Carl Kotte likes this.
  2. Feb 14, 2020 #15692

    M1k3

    M1k3

    M1k3

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    You need 2 knives then?
     
  3. Feb 14, 2020 #15693

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    I certainly do!
     
  4. Feb 14, 2020 #15694

    esoo

    esoo

    esoo

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    my tf nashiji petty 150/36 is not quite tall enough, but a damn fun petty.
     
  5. Feb 14, 2020 #15695

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    Seems I do have a Classic Takeda Petit, 140x36. It’s a responsibility keeping track of all this when there’s always more shiny, sharp things to buy.
     
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  6. Feb 14, 2020 #15696

    Froztitanz

    Froztitanz

    Froztitanz

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    Konosuke Genkai Sanbonsugi Yanagi 300mm with Hon Urushi Lacquer handle and saya.
    IMG_20200209_154433_112.jpg
    IMG_20200209_145627__01.jpg
    IMG_20200126_203235_454.jpg
    IMG_20200126_170345__01.jpg
     
    Last edited: Feb 14, 2020
  7. Feb 14, 2020 #15697

    pgugger

    pgugger

    pgugger

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    Shigemitsu Ito Tamahagane 180 mm Santoku. Both the core and cladding are tamahagane. Shigemitsu Ito is a sword maker who makes his own tamahagane, I believe. The blade is pretty thin and light but feels stiff. Rustic but attractive finish, in my opinion.

    IMG_0523.jpg IMG_0526.jpg IMG_0529.jpg IMG_0525.jpg
     
    jimmy_d, adrianopedro, Dhoff and 9 others like this.
  8. Feb 14, 2020 #15698

    drsmp

    drsmp

    drsmp

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    I recently got this Kato Standard 210. It was pretty scratched and had a few spots of corrosion. Inspired by the current Kasumi Kato thread I sanded to 800 then used mud from a 1000 stone to polish. B5C24EA5-CFCD-4818-876A-246C5BD91333.jpeg F1C721C1-BCE2-44D7-A0AC-0D97031EF9CE.jpeg 5BEFB017-9890-4A08-99EE-2637BCA056A6.jpeg E82C33AA-E754-4C70-AECF-E7CA58F7774B.jpeg
     
    Last edited: Feb 14, 2020
  9. Feb 14, 2020 #15699

    labor of love

    labor of love

    labor of love

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  10. Feb 14, 2020 #15700

    ashy2classy

    ashy2classy

    ashy2classy

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    That used to be mine. I'm glad it's still out there. Sorry to hear it got beat up. Not sure if you can tell from old photos if the cladding line was similar. Kinda looks like it was. I really enjoyed the knife when I had it.

    [​IMG]

    [​IMG]
     
    Last edited: Feb 14, 2020
    Wasabi_GL, jimmy_d, IsoJ and 3 others like this.
  11. Feb 14, 2020 #15701

    Corradobrit1

    Corradobrit1

    Corradobrit1

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    Looks like the knife was ground very thin towards the tip, exposing more core steel. I like them thin not chonky.
     
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  12. Feb 14, 2020 #15702

    drsmp

    drsmp

    drsmp

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    I thinned it before refinishing , some of the corroded areas were boogers!
     
  13. Feb 15, 2020 #15703

    Danzo

    Danzo

    Danzo

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    Snagged this one on BST. This will be my second 240. So, so good
    BBD4C378-524F-41A2-B7D6-EA2AF6F6B762.jpeg
     
    dsk, jimmy_d, ashy2classy and 9 others like this.
  14. Feb 15, 2020 #15704

    MowgFace

    MowgFace

    MowgFace

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    I am absolutely terrible at posting in this thread

    All acquired in the last 6-8 months (ish)
    IMG_4663.jpg

    From left to right:
    Sakai Kikumori 150 carbon petty
    En Ginsanko 240
    Gengetsu SS 210
    Gengetsu W#2 240
    Kochi 240
    Gesshin Ginga W#2 Ichii handle
    Kintaro W#2
    Goko SS 210
    Tsukiji Masamoto V2 210

    Mowgs
     
    Last edited: Feb 15, 2020
  15. Feb 15, 2020 #15705

    MowgFace

    MowgFace

    MowgFace

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    Forgot one

    IMG_1581729541.472004.jpg

    Kaneshige SLD 210

    Mowgs
     
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  16. Feb 15, 2020 #15706

    dafox

    dafox

    dafox

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    What do you think of the En?
     
  17. Feb 15, 2020 #15707

    Danzo

    Danzo

    Danzo

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    personally, I wouldn’t call martell a laser. It’s the perfect middleweight.
     
    Dave Martell likes this.
  18. Feb 15, 2020 #15708

    panda

    panda

    panda

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    i love that you have a JDM handle on there hehe and the profile look like a long santoku, another like
     
    Dave Martell likes this.
  19. Feb 15, 2020 #15709

    daddy yo yo

    daddy yo yo

    daddy yo yo

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    So, so beautiful! I was looking at this one over and over again...
     
    Dave Martell likes this.
  20. Feb 16, 2020 #15710

    andrewlefilms

    andrewlefilms

    andrewlefilms

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    That's a mighty collection. How's the Gengetsu ss treating you?
     
  21. Feb 16, 2020 #15711

    MowgFace

    MowgFace

    MowgFace

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    I really like it. It’s what I wish all my “lasers” would be like. Thin at the edge, 3ish mm at the spine over the heel, but with distal taper to a thin tip. Definitely has some more heft in hand.

    It’s on the curvy side profile-wise, so in hand feels like it has a higher tip.

    As all thin knives it can have some suction-y moments to the left blade face. More convexity though, than a tradition laser. Cladding is super soft. Mine is scratched to hell from cleaning and wiping down.
     
    dafox likes this.
  22. Feb 16, 2020 #15712

    MowgFace

    MowgFace

    MowgFace

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    It’s the newest of the bunch, and quickly becoming one of my favorites. Easily my top 210. Still need to put it to the board a bit more to feel it out.

    Runs a bit oversized and the handle is on the shorter side, so it still has a perfect blade forward feel. Great size.

    I love Gengetsu’s profiles too. Both the 240 and 210. I usually lean towards flatter profiles in general, even though I have some curvy ones.
     
    andrewlefilms likes this.
  23. Feb 16, 2020 #15713

    Danzo

    Danzo

    Danzo

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    This one is 190g, the other with fancy handle is 230g. Same steel, profile and grind, but feel like different knives.
     
    Dave Martell likes this.
  24. Feb 16, 2020 #15714

    FISHORDIE

    FISHORDIE

    FISHORDIE

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    Oh Heck Yeah... I too have a Honyaki 300 Fuguhiki (Thinner version of the style) from the amazing Genkai Masakuni.. This Fugu is by far and away my favorite Sashimi knife I have ever owned or felt..It also came from Konosuke....Mine came un-handled.. I was fortunate enough to have Matt Delossa put on a wonderfully functional and beautiful handle for me.. .it has 100's of Sashimi preparing hours on this blade and shows almost no wear at all. Amazing, considering the thinness of this blade. I only bring it out for special occasions. Possibly the sharpest knife in my quiver. Your knife sir is magnificently done.. Very, Very special.. Enjoy,

    Jamie
     
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  25. Feb 16, 2020 #15715

    daddy yo yo

    daddy yo yo

    daddy yo yo

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    My newest addition has become my favorite knife immediately (so much I am selling my Raquin and Leder gyutos):
    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
    Last edited: Feb 16, 2020
    inferno, jonnachang, Luke_G and 10 others like this.
  26. Feb 16, 2020 #15716

    Acidwash

    Acidwash

    Acidwash

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    Hell yeah man! Kamons are the truth!
     
  27. Feb 17, 2020 #15717

    marc4pt0

    marc4pt0

    marc4pt0

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    Pretty badass, right? That boy knows what he's doing for sure
     
    jonnachang likes this.
  28. Feb 17, 2020 #15718

    CiderBear

    CiderBear

    CiderBear

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    Oh my god
     
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  29. Feb 17, 2020 #15719

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    Bloodroot integral Gyuto. 226mmx55.6mmx3.85mm. 52100 carbon steel. Black dyed Cherry Burl handle.

    On Friday the FedEx man dropped of a new member of my family in the form of a Bloodroot gyuto. Curtesy of jroos, this Bloodroot is a long search for and now cherished member of the family. Here are a few pics of the knife.

    46361E6F-A9AA-46C6-B8CB-76991A516D4D.jpeg 375B1F42-CEF0-4500-9736-B3F18EDC48FE.jpeg 440F6D5C-4DDA-40DC-992B-4968A1A5A221.jpeg 00A84074-7389-4F02-89BA-FE70F9E012C8.jpeg

    I struggled to think of a meal to welcome this new member to my family. As luck would have it I was chatting with my brine sensei that night and he suggested carnitas. Great idea ... I have my own recipe for carnitas and haven’t cooked them for awhile. Some pics of the “welcome meal”.

    First up I smoke a pork butt on my green egg to an internal temp of about 180F.

    D3AC13DB-9C41-4859-8912-908EA09DC058.jpeg

    The next day the Bloodroot makes short work of cutting the pork roast into chunks.

    128B9BCB-B512-4D5B-AB5E-65A10F8EED5F.jpeg

    From there the chunks go into a bath of orange juice and honey with a bit of the fat and juice from the roast. Into the oven at 275F for about 90mins to bring the chunks to about 205F. Fork tender. Pull the chunks from the roasting pan and place one layer into a smaller roasting pan. Drizzle honey over the chunks. I used the King of all honey’s ... Manuka honey. Don’t know about Manuka honey? Well let me tell you this ... there is a reason I fathered a healthy baby boy in my 60’s and the reason starts with the letter M! I digress ... put the pork under a low broiler for about 8 minutes or until the chunk tops are crisp. Here’s a pic of the result.

    CE81D54E-7FBD-4438-9A4D-77007B83ACAA.jpeg

    While all of this is going on I used my Bloodroot to prep the rest of the Carnitas fixings!

    3B712578-38DF-423F-AE2B-6A8B4D2E0232.jpeg 861B6EA6-8089-4288-9107-0D019BB6B983.jpeg

    Finally, assemble the Carnitas.

    1054AC67-51FB-4DC1-AC76-6AFC2EE70093.jpeg

    Yum!
     
  30. Feb 17, 2020 #15720

    ian

    ian

    ian

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    Yum indeed! What's the verdict? How does it cut? Will it become one of your 200 daily drivers? Or go in your 2000-knife non-rotating block? ;)
     

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