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Brian Weekley

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I picked up this Gyuto by Takeshi Saji from BST a few weeks ago and have been getting used to it since arrival. It has a blue #2 core with a stainless, copper and bronze Damascus cladding. It also offers a very nice Brazilian Rosewood custom handle by JoBone. 249mm edge length and 51mm deep at the heel. “Laserish” blade 2.65mm at the heel to 2.15mm 1” from the tip. Here’s a few more pics.

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It’s a nice knife, definitely unusual and perfect for bringing out when guests are around. A nice addition to the collection.
 

Hz_zzzzzz

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Received this Moritaka Aogami Super from Japan today. 272mm*54mm. 248 gram. Spine 4.4 -> 3.5 -> 2.1 mm -> 1.5 mm. The packaging is good. The handle is the cheapest one I've ever seen.

The sanmai looks like in-house welded from the carbon migration and the cladding line. This thing is so cheap (<$200) for what it is.

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Comes in cute wrapping.
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Worst handle ever. Hole not sealed.
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Hz_zzzzzz

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Two more Tanaka on one page... feels like lately he makes almost all the knives, even putting Mazaki to shame. :p
He's obviously dominating the global market for mid-class Sakai knives. Don't know how many people he has in his shop and they are very productive.
 
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PtownPhil

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I picked up this Gyuto by Takeshi Saji from BST a few weeks ago and have been getting used to it since arrival. It has a blue #2 core with a stainless, copper and bronze Damascus cladding. It also offers a very nice Brazilian Rosewood custom handle by JoBone. 249mm edge length and 51mm deep at the heel. “Laserish” blade 2.65mm at the heel to 2.15mm 1” from the tip. Here’s a few more pics.

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It’s a nice knife, definitely unusual and perfect for bringing out when guests are around. A nice addition to the collection.
Sajis B2 on the left. VG10 on the right. Don't know if you guy can tell the difference from the pic. Left is a nakiri and right is a bunka.
 

rgriffeath

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Look at these two beauties that arrived today 😎 They are joining forces with my Nicholas Nichols chef knife.

Nicholas NIchols Chef Knife, NitroV stainless steel, 8” Blade, Knife: 12 3/4″ OAL, Appalachian Barn Wood Walnut Handle

Nicholas NIchols Filet Knife , NitroV stainless steel, 10 1/2,” Burnt Bourbon Barrel Handle

Nicholas NIchols Paring Knife , NitroV stainless steel, 3 3/4” blade & 8 1/2" full tang, Burnt Bourbon Barrel Handle
 

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Currantly

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Well it finally arrived!!
I had the pleasure of working with Rob from “the.9nine” not only is he a stand up guy he’s also wizard with steel. I ordered a Honyaki Blue #1 Sujihiki from him that came out better than I could have ever imagined. To make a long story short it’s 270mm in edge length and the thickness of the spine at the handle is 6mm so it’s an absolute unit. I’m very fortunate to have been able to collaborate with Rob to make this happen.
Cheers.

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Barmoley

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I haven't seen a Rader with a thicker grind before looks excellent, probably balances just the way I like.
 

timebard

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Finally got on the cleaver train with a thinned CCK1303 from @Hz_zzzzzz

Having tried and passed on a few nakiris including the much loved Wat Pro 180 I was ready to write off square knives for good but figured I should try one more another size up. Turns out I just needed to go bigger! This thing is a serious laser and the fun-per-dollar ratio is off the charts.

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daddy yo yo

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Finally got on the cleaver train with a thinned CCK1303 from @Hz_zzzzzz

Having tried and passed on a few nakiris including the much loved Wat Pro 180 I was ready to write off square knives for good but figured I should try one more another size up. Turns out I just needed to go bigger! This thing is a serious laser and the fun-per-dollar ratio is off the charts.

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I think one of the main reasons why this cleaver is a game-changer compared to many other cleavers is its light weight. I tried some cleavers but the CCK is probably my favourite!
 

tostadas

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Finally got on the cleaver train with a thinned CCK1303 from @Hz_zzzzzz

Having tried and passed on a few nakiris including the much loved Wat Pro 180 I was ready to write off square knives for good but figured I should try one more another size up. Turns out I just needed to go bigger! This thing is a serious laser and the fun-per-dollar ratio is off the charts.

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Perhaps too good for the price. Make sure to come up with a contingency plan for your more expensive knives in case you end up liking the cck too much
 

Brian Weekley

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As I wrapped up my time focussing on TF’s I decided to add a nakiri and a petty to my TF family. I found the knives I was looking for at District Cutlery. Here is the nakiri. It’s definitely a monster some would say it’s more cleaver than nakiri. Here is a picture of it with my treasured Catcheside nakiri.

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Two things of note here. The first is that it is significantly deeper at 66mm than the Catchside which measures in at 55mm. The second is that by purchasing the knife from DC I availed myself of the opportunity to have it tuned by DC’s master sharpener, Ryan Swanson. Many knives, TF’s included can often benefit from thinning. I’ve thinned too many knives and never look forward to the process, especially when it involves soft stainless cladding. Ryan did a fabulous job at a very reasonable price. An added benefit is that his work makes it child’s play to continue the thinning over the life of the knife. Think about it for your next knife. The vitals on the new TF are sizeable … blade length 205mm, edge length 195mm, thickness … 4.48mm at the heel, 2.86mm mid blade and 2.22mm 1” from the tip. The knife weighs in at a notable 308gms.

Here’s a few beauty shots and pics of the knife in action.

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I’m going to add the results of the TF nakiri to the Naughty Schoolboy thread. Check it out there for some comments on performance.
 
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