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daniel_il

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All three bought on the forum earlier this month
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marc4pt0

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tostadas

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Got this 215 x 60 morihei KU today @ 241 grams - chonk! Cuts great though, and forgive the sticker.

Wondering if anyone knows the maker?
Been meaning to try one of the tall moriheis. There seems to be 2 versions out there depending on the vendor. A heavy one like you have, and another that's around 190g.
 
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I purchased this Bunka by Kyohei Shindo some months ago from @Woshigeren on BST then had a torched blue eucalyptus saya made to by Taylor at Kaiso Knives (Taylor had previously rehandled it with the eucalyptus burl). Taylor is an artist - even taking the care to make the saya pin of eucalyptus burl to match his prior handle work!

I’ve not had to sharpen the knife yet - but the thinness of the grind that is discussed for these Bunka is as advertised. It’s my only true laser and a real fun experience to use.

I’m posting the Kaiso Knives Instagram link since Taylor’s photography makes mine look old timey.



 
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And! I’ve wanted one of these Zakuri mini knives since I had seen them for heaven knows what reason. The heart wants what the heart wants. I reached out to the blacksmith directly with no response and posted WTB here. Finally JKI received stock of a few of these and I was able to pounce. Kiwi 🥝 beware!
 

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I don't have my own photos yet, but Karol, of made by karys sent these teasers of my first full custom. My phone lense is cracked and takes garbage pictures, but she arrived today and feels great. Karol was great to work with and did a phenomenal job.
220 x 54. 125SC steel. Maple burl handle

Edit: added more photos. It cuts beautifully.
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Logan A.

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K.Bouldin

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Yeah, the 240mm “thicker” is from Miura. I’ll weight it & give exact measurement in the AM. I’ve got to say that Shunsuke is producing some of his finest work, can’t imagine what one of those ENN feel/look like in hand.
 
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Back in November Alex Horn made several entries in the DCI (Damasteel Chef International). Due to Covid this years event was an online event, although many makers previously presented teasers on their knives on Instagram. There were many gorgeous knives but it struck me there were quite a few “flights of fancy” … wonderful knives but somehow probably not preferable to home or professional chefs as daily users. I appreciate “objects de art” but when I plunk my money down I want something usable in my kitchen. I admit to having a few drawer queens, but not many. In any event I was drawn to Alex Horn’s entries and stepped up to purchase one of his Damasteel gyutos.

USPS wasn’t really very helpful in getting this new knife to me. It languished for over 60 days in the LA International Distribution Center. Not to be too critical, though, as I expect being slammed with shipments in the days of Covid had a lot to do with the delay.

It is a very useful knife for my new small kitchen with a blade length of 210mm, depth at the heel of 51mm, tapering from 2.62mm at the heel, 2.48mm mid blade and 1.41mm 1” from the tip. It weighs in at a handy and maneuverable 168gms.

A few pics …

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I actually have put the knife to quite a bit of use but for some reason only have a single miserable “in use” pics of the knife and a well past it’s best before date carrot. That doesn’t belie the wonderful performance of this knife. It’s a winner in every respect. Check out my post in the “Naughty Schoolboy” thread for proof.

The carrot!

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With a little help from my friends, I managed to take possession of a Yanick Gyuto this week. It’s a beauty having a 135Cr3 core, clad with soft iron and featuring a Madagascar Ebony handle. It has a blade length of 258mm, a 246mm edge length and a depth at the heel of 56mm. The blade has a sweet distal taper of 4.17mm at he heel, 3.12mm mid blade and 1.41mm 1” from the tip. On the scales the knife weighs in at 260gms.

A few pics …

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The knife arrived beautifully sharp. I couldn’t wait to put it in action. First up was a sweet potato destined for a family favourite casserole. Following that was a top round roast that I dry brined for 48hours then gave it a cook in my Anova Precision Oven. 61/2 hrs at 129F to 129F internal temp, 100% steam followed by 15 minutes at 400F, no steam, final temp about 132F internal. A perfect medium rare.

Some final pics.

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The results speak for themselves. This Yanick is a seriously fine example of the knife makers art. I’m lucky to have it.
 
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