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panda

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yeah soft iron cladding. i swear the heat treat on the core white1 feels harder than from maboroshi. perhaps because different cladding.. i freaking love this steel so much. even burr formation is super stable and crisp.

also, the handle is freaking huge, lol. i like fatter handles but this too big even for me.
 

Corradobrit1

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yeah soft iron cladding. i swear the heat treat on the core white1 feels harder than from maboroshi. perhaps because different cladding.. i freaking love this steel so much. even burr formation is super stable and crisp.

also, the handle is freaking huge, lol. i like fatter handles but this too big even for me.
These are forged by a different guy. That might have something to do with the end result. A nice Jnat polish along the blade road might change the reactivity in a positive way.
 

YumYumSauce

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Not a purchase but new acquisition. My dad found one of his old kits while we were cleaning and gave it to me. Its probably been tucked away for close to 20 years now. Havent cleaned it up or anything yet. Too bad Im left handed 😫
 

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Codered

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JayS20

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This one is from a local knife shop near me, Sharp Knife Shop. I thought If I had to spend some knife money might as well let my local shop take my money.
Thought so but wasn't sure. Interested how you like it. Gage is a really nice guy.
 

esoo

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This one is from a local knife shop near me, Sharp Knife Shop. I thought If I had to spend some knife money might as well let my local shop take my money.
Thought the exact same thing when I just bought my Mazaki nakiri. The sale of course didn't hurt....
 

Malcolm Johnson

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thebradleycrew

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It was a good week. After the last batch earlier this week I ended today with this beauty from Yanick Puig. just gorgeous in the hand. One piece Ziricote handle, clean and simple. Beautiful KU finish. 135Cr3 core, wrought iron cladding - bands and layers for days. 265mm, 59mm at the heel, 209 grams. Handles like a 240 in hand.
IMG_2655.jpg
IMG_2656.jpg
IMG_2657.jpg
 

Gregmega

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Gorgeous, but how does it cut, feel on the board and in the hand? Enquiring minds want to know.
Haven’t had a chance- but before the weekend is out I’ll def let you know. I frkn love it though. It’s just gorgeous. And THIN. So well balanced in having trouble even understanding how it could be so good.
 

friz

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Gorgeous, but how does it cut, feel on the board and in the hand? Enquiring minds want to know.
I have a similar one. Cuts very good, it is thin, does well on tough/dense produce as well, onions okay, potato very good. Not toyama thin but grind is very good, you won't get the 'glide through ingredients feel' but potato won't stick - this depend on techinque though, it is very well balanced, love the length (225mm ish) and height (51mm ish), fit and finish is just too good, handle is stunning.
My is Blue#1 though, so price tag is high.
Recommend 100%.
 

friz

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Gorgeous, but how does it cut, feel on the board and in the hand? Enquiring minds want to know.
honestly, yes Toyama it is the best thin performer I have tried so far, and I still have it in my rotation, but fuk it chips too easily. Prefer using the honyaki any day.
 

pentryumf

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Haven’t had a chance- but before the weekend is out I’ll def let you know. I frkn love it though. It’s just gorgeous. And THIN. So well balanced in having trouble even understanding how it could be so good.
Was this a special order? It's mesmerizing and entrancing; I would look at the hamon for days. I can only imagine how great it feels in hand.
 

Garm

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Haven’t had a chance- but before the weekend is out I’ll def let you know. I frkn love it though. It’s just gorgeous. And THIN. So well balanced in having trouble even understanding how it could be so good.
What maker is this?(for those of us less versed in the world of Honyaki awesomeness)
Looks and sounds fantastic!
 
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