Zach said it was spalted tamarind
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- Thread starter Mr.Magnus
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Zach said it was spalted tamarind
Wow, they look really similar. I guess we get to learn about wood types as well as steel types
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I’d be very interested to hear your impressions once you’ve had a chance to use it. I’ve been eyeing his work but I never his name mentioned here.
Blue2 255
Bensonhai
#TeamMyojin
GYUTO 250MM 26C3 HONYAKI FULL TANG LIMITED RELEASE BY FREDRIK SPÅRE
Jville
I used to work in a Mexican restaurant
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Kind of a trippy pic.
Jville
I used to work in a Mexican restaurant
- Joined
- Jan 1, 2018
- Messages
- 2,652
- Reaction score
- 3,194
I thought all the pics were good. Great looking knife! It was kind of cool how you did the first pic(original)… yeah these are less trippy, still nice though.
When I was given a chance to add a Xerxes to my collection I jumped at it. It is a Xerxes Primus Honyaki. Some would say it’s Janis’ “production knife”, although the term “production knife” is quite a misnomer in my view. It’s a special knife, forged from 125SC steel. Copper ferrule, the handle material is big oak and the knife is very nice in hand for me. My newest acquisition offers a blade length of 245mm, an edge length of 228mm, depth at the heel of 50mm. Blade thickness measured at the spine varies from 2.85mm at the heel, 2.79mm mid blade and 1.55mm 1” from the tip.
A few pics …
As luck would have it I had plans to make up a beef stew today and picked up a nice top round roast for the beef part. I welcomed the new Xerxes with a prep for my beef stew. A couple prep pics …
A wonderful new knife with a permanent home in my kitchen.
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iandustries
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I never expected I would fall in love with a finish, or rather the absence of it. I hope it will stay over time. Haven't experienced the trade-offs so far. Munetoshi bunka White#2, €99.
jasonbird
Member
Konosuke SLD nashiji mirror finished with custom handle.
OOTB edge is not the sharpest so I touched up straightaway, steel feels very hard, definitely like 65hrc, not a nightmare on stone though, it sharpened just fine.
OOTB edge is not the sharpest so I touched up straightaway, steel feels very hard, definitely like 65hrc, not a nightmare on stone though, it sharpened just fine.
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Is this from Syoukon? The nashiji on these is insane
jasonbird
Member
Nice spotting, it’s from syoukon and they now carry some really nice handles
I have the KU and I’ve been very tempted by these. The finish is so unique
jasonbird
Member
They have few left and probably won’t replenish their stock in a soon future as they said the smith up the price by 30% so Konosuke is not making more of the same thing soon
This is on its way to me from Skye Eilers out of New Zealand. More pics to come when it gets here
Distal taper of a custom S-grind chef from Nordquist designs heading my way this week
DitmasPork
Senior Member
I love Kochis!
for a good reason! very well made and nicely balanced blade. previous owner also done great work with polishing the bevels.
Hockey3081
Senior Member
How flat is the profile on this? I really liked everything else about the Yoshi I had but couldn’t adjust to the sudden and complete flat spot that took up most of the edge. Your Kono looks like it might maintain a very slight curve through much of the edge. Hard to tell for sure from the photos.
My Nihei is pretty much an identical profile to my Yoshis.
Thanks
To offer an additional data point: My Nihei example has less of that dead-stop feeling compared to the Yoshikane I bought from you, @ftermath. It's still there, but it's less abrupt and a little less noticeable.
That’s helpful. I’ve been leaning toward trying a Nihei for a while. It might be getting close to time.
