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- Thread starter Mr.Magnus
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Yup, kao is Morihei exclusive. Can vouch for this too.
Only the 馬車馬 Kanji is exclusive to JNS. Maxim also has the same kanji on the kaeru, etc..
WH Kato is not exclusive to JNS, though a majority of WH katos seem to originate from there. From time to time, other retailers will carry a WH kato but thats very rare.
Spine thickness is also not indicative of WH. Current WH katos are just taller and longer than standard.
Grayswandir
Senior Member
That's a nice looking knife. What's NitroV SS? Sounds exotic.
Grayswandir
Senior Member
Is this the end of my journey? Well, could be, but I don't think so...
Mack.
I like that big bastard, what's it called? It looks angry.
A new variant developed from AEB-L. Better edge retention and corrosion/rust resistance.
Knivperson
Senior Member
Go-mai gyuto in swedish 26c3 "spicy white" core steel with wrought iron cladding and an in between layer of nickel. Profile is inspired by Masamoto KS, and is a work horse at the heel and a laser at the tip. Handle in swedisk flame birch and a matching saya. Scandinavian materials and "viking kanji", which Jonas from Isasmedjan is known for.
254 mm long
56 mm tall
239 grams
4,5 mm out of the handle
4 mm at the heel
2 mm mid-blade
1 mm 1 cm from the tip
64-65 hcr
254 mm long
56 mm tall
239 grams
4,5 mm out of the handle
4 mm at the heel
2 mm mid-blade
1 mm 1 cm from the tip
64-65 hcr
Gorgeous work by one of my favorite makers.
Couple gems from drsmp
Knives and Stone Y Tanaka Blue 1
Morihei Akimitsu silver 3
choil shot is of the Akimitsu
Knives and Stone Y Tanaka Blue 1
Morihei Akimitsu silver 3
choil shot is of the Akimitsu
user 16756
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wow I know knives are to taste but that might be the perfect knife
Grayswandir
Senior Member
It reminds me of a Bob Kramer knife, the shape. It's different, but it has that Kramer profile to it. How does it feel in the hand? What have you used it on so far? My first knife was a 210mm Kiritsuke, from a young blacksmith in Tosa, Japan. It's a nice knife, made fro Aogami #2, but it wasn't as comfortable to use as my old ten inch Dexter Russel. So I decided to buy another Japanese knife, a 250mm Gyuto, made from Shirogami #1 this time. The added length was nice, and it had a broader heel. It feels much more comfortable in the hand. It was made by the Yoshimitsu Brothers (five brothers all in their eighties).
Here's a video of them making jewel steel (Tamahagane), which was used to make Samurai swords back in the day:
Those old guys are still going strong, and they're all in their 80's, amazing!
Here is a brand new Konosuke Fujiyama FM 240mm Gyuto Shirogami 2 I got from Bernal and a new handle from pcpken. The handle is Arizona Desert Ironwood with Natural Colored Mammoth Tooth.
Beautiful! Thank you for sharing.
Wonderful! It feels fantastic in the hand. I have used it on chicken and beef in terms of protein. I have also chopped all sorts of veggies. It’s wonderful!
Its my pleasure, that's why we are here.
Yoshimi Kato Gingsan 240mm.
Parted with my Shizuku so I needed a 240.
Parted with my Shizuku so I needed a 240.
Grayswandir
Senior Member
That's cool, glad you're enjoying it. Has it bit you yet? Or have you gotten away with all your fingers? I've only cut myself a few times in my entire life, but since I bought my gyuto it's got me a few times. Nothing serious, just small nicks. I'm honestly not used to the level of sharpness that good steel brings. I used to think I knew what sharp meant, but apparently I had no clue.
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So far I have escaped without incident, but there is always that potential!That's cool, glad you're enjoying it. Has it bit you yet? Or have you gotten away with all your fingers? I've only cut myself a few times in my entire life, but since I bought my gyuto it's got me a few times. Nothing serious, just small nicks. I'm honestly not used to the level of sharpness that good steel brings. I used to think I knew what sharp meant, but apparently I had no clue.
The9, nice cutting workhorse. It's very different, but cuts much nicer than it should for the size. And thanks!
Grayswandir
Senior Member
I found the weight of Japanese blades makes you forget you have a dangerous tool in your hands. They're so light! It took a little getting used to.
Kippington workhorse 240*56,5, 315gr in 52100 steel, black palm handle. Very lucky to finally land one. First impressions after one week use, goes in top 3-4 that I have tried so far. Aggressive taper, weight distribution, separation, tip works etc.
He’s a grinding savant
I’m so accustomed to the weight of japanese knives that I took the end of my pinkie off with this one. Oops. 272g, still lighter than @IsoJ ’s new one
Yoshi is never a bad choice
I think my Mazaki is the only knife that has cut my pinkie
and has more cuts in my fingers than other knifes compined 
.
Thank you for the info!
Hello!
While waiting for my FKM from JCK, I stumbled upon Cottage-craft Boker. It's the cheapest and one of few carbon knife in Europe I'm aware of. It was available in my country, 54$ shipped with some coupon code. There was close to nothing information about this knife on internet.
So yesterday I decided to go for it. I just received parcel. Here are some photos. Next to it is it so new vnox modern for comparison.
Generally: f&f are poor, one side is more grindrd and I'm assuming it isn't on purpose. It has little too much belly for me. Also it's thick behind edge. Balance point is right any the end of handle. On brighter side it's c75 (similar to 1075) steel, 60HRC and by far the cheapest carbon option for chef knife I'm currently aware of. Also I quite like handle material (plum wood).
I didn't test it out yet, but I'm expecting performance wise it will fall behind victorinox. I will probably post review then. I'm probably going to thin it on one side, to create convex and sharpen it 30/70 to eliminate steering.
While waiting for my FKM from JCK, I stumbled upon Cottage-craft Boker. It's the cheapest and one of few carbon knife in Europe I'm aware of. It was available in my country, 54$ shipped with some coupon code. There was close to nothing information about this knife on internet.
So yesterday I decided to go for it. I just received parcel. Here are some photos. Next to it is it so new vnox modern for comparison.
Generally: f&f are poor, one side is more grindrd and I'm assuming it isn't on purpose. It has little too much belly for me. Also it's thick behind edge. Balance point is right any the end of handle. On brighter side it's c75 (similar to 1075) steel, 60HRC and by far the cheapest carbon option for chef knife I'm currently aware of. Also I quite like handle material (plum wood).
I didn't test it out yet, but I'm expecting performance wise it will fall behind victorinox. I will probably post review then. I'm probably going to thin it on one side, to create convex and sharpen it 30/70 to eliminate steering.
Kippington
A small green parrot
This should be one of those cases where "the choil shot can be misleading", as it's as thick as I dared to go at the heel, but tapers as much as I could manage, using my methods.
Great distal taper pic by the way @IsoJ, I always struggle to effectively display it in pictures.
Also, I feel this image sums up how that particular knife feels in the hand:
Just got in a Takamura Migaki SG2 210 mm stainless gyuto. It will be nice to have a stainless blade that's sharp as hell and that'll keep an edge, and for which I wont worry if left on the cutting board with food for a few minutes.
Jovidah
I'll make you a sponsor offer you can't refuse...
I don't know where you got the 60 HRC number from, but that's not what the manufacturer claims. I emailed Böker about this directly a while back and they say it's hardened to '55-58 HRC'.
