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Joined
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So cool... Makes me want to get a santoku although I'm not a santoku guy haha.

I imagine Toyama's grind works wonderful in a santoku shape...
It's a quite heavy and tall knife, similar to my Mikami Bunka. The weight helps cutting and the "height" improves food release. Just get one as long as Toyama is still working :)
 
Joined
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Hope you enjoy it, serious killer of a knife.
Yes, can't wait to try it. Blade grind is perfect as I expected, thin edge tapered spine, weight is perfect for me for a 240mm gyuto. Just amazing and I can't wait to cut something with it. I've
packed the knife and stored it in my check bag cuz I'm going to Australia next week and I'm going to bring this knife with me 😁.
 
Joined
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Stuck at home with covid, but the arrival of this beauty from Jonas (Isasmedjan) made my day. ~240x56 wrought iron cladding over 1.2419.05 core steel with a kasumi finish.

IMG-9906.jpg
 

Naftoor

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Been a few weeks since I could pick up my mail, made it a pretty good mail call though =D

Catcheside honesuki, I’d been wanting a honesuki to see how it compares to my forgecraft 6” boner since I tend to debone a lot of chicken at home. Given how my other catchies patina can’t wait to see this one blaze blue.

Prendergast gyuto, taller and larger then a lot of his current offerings which is what I’ve been chasing for ages. In his gorgeous classic wrought. Handle feels gorgeous in the hand, not sure how he finishes wood but its incredibly finely done.

Harber parer. Because for all my carbon pettys, a stainless parer is in my limited viewpoint and humble experience a necessity for the home kitchen. Great for when you might get too busy to wash up immediately and even better for slicing fruit. There was a bit of a wait while he built up a batch, but harner was pretty easy to work with and had some gorgeous pieces of wood to choose from. His prices are honestly kind of astonishingly reasonable as well. Definitely recommend for anyone looking for a stainless parer, but I’ll update if I run into any gripes in use.
 

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Naftoor

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Uhhh missed some.

New to me, old school mazaki. Less of an angry tortilla chip then my newer variant. Still got that mazaki girth though. Interesting seeing how his grinds have changed though, I believe my 2020 dorito mutation has a bit more extreme distal taper. This guy has a nicer profile for sure though!

Not technically a kitchen buy, but too unique to not include. An abomination against Hephaestus. Something too big, too thick, too heavy and too crude to be a sword. Which means it’s perfect for me! Also refcast did a stellar job sharpening it, this thing has a crazy edge on it! May need to see how it does for draw cuts 😁 Now to acquire a kanna and I’ll have no excuses for why I don’t try and fail at wood working more frequently 😂
 

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Joined
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My Isasmedjan custom slot came up earlier this year and today it arrived. I’m floored (again) by Jonas’ work, this being my third knife from him but my first custom.

I got into knifemaking a couple years ago, so asked for something I couldn’t/wouldn’t make for myself but fits in the collections -> a 310mm sakimaru-style honyaki Sujihiki, mirror polished, with curved reindeer horn and silver handle (inspired after a beast 300mm ashi hamono gyuto handle I saw).

Behold… (including Jonas’ much better pics from his IG)
 

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Joined
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Grrrrrrrrrr! …. 12 foot drop!

I read somewhere that articles shipped by this courier had to be packed to survive an 8 foot drop. Well … it looks like this package was subjected to a 12 foot drop! For the second shipment in a row a couple of weeks ago, my newest treasure, a Kemadi Bulat Gyuto, arrived tipped! Here is what the opening pic should have been.

50FD68DA-2CD6-4C3D-8C9C-7EB6860ECCE4.jpeg


Clearly the damage was not at all the responsibility of the sender. The knife was well packed to survive an eight foot drop … not a 12 foot drop. Normally I welcome a new knife to my family by prepping a celebratory meal … NOT a celebratory repair. For the second time in a week I dragged out my bag of repair tricks and set out to put things right. I kept telling myself … it’s only steel! …. Ignoring the fact that it’s actually a ridiculously expensive kitchen treasure.

I guess practice does improve one’s skills as after a couple of sessions my Kemadi was as good as new … only a mm or two shorter. A pic of my handiwork …

80CD9786-8255-4A1C-A019-8EA9F9AF4A66.jpeg


So here we are … back to my normal new knives post.

I’ve been keeping my eyes out for a Kemadi Bulat knife. Worrying that these Russian made knives were going to get caught up in the current Russian embargo, I took the chance to pick one up from a fellow KKF member. I’m sure glad I did. Specs are …

Blade length … 239mm
Edge. Length …224mm
Depth at heel … 52mm
Thickness measured at spine … 3.42mm at heel, 2.96mm mid blade, 1.86mm 1” from tip
Weight … 230gms
Steel … Bulat core with railroad iron cladding

A few pics …

2A0D97EC-C988-4C9B-80E2-B51EC3DBF723.jpeg
A10E5EEA-028F-4CD6-A1CC-27F688EADDD2.jpeg
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E7179724-D461-4C9E-9BF7-0A708EB2B366.jpeg


For a welcome to the family meal, I had a piece of hanger steak that I was going to turn into a Bulgogi stir fry. Lots of slicy slicy with some choppy choppy for good measure. My last pics …

7B060DA8-1350-4186-8127-4E329502C5D0.jpeg
CE5D3BC9-8F8E-4F8A-9065-9C2863256A34.jpeg


The seller of this knife said that it was a very difficult decision to let it go. I understand why … it’s great in hand … almost no stiction and devilishly sharp. Well worth the cost and effort I put into it and definitely a permanent member of my knife family.
 

capt4inslow

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two new knives this week, didn't think i'd be getting two in such short succession but here we are.

i'd been wanting a "laser" type knife in a true 240mm length, but i was also wanting a KS profile knife (i have a modern K Sab in regular rotation) as well without paying for a Masamoto KS with their prices these days.

i'd been trawling the BST here and Classifieds of another forum and ran into the Nihei here which just seemed "fun" in general, and thought i might as well dive in hard into the (to me) higher end for my first foray into a semi-stainless tool steel knife.

and then on a whim while searching for more contextual history for the Masamoto KS, ran into an old BST thread of a user who had sold both the KS and Shibata Kashima. so i went searching for the Kashima and CKTG had literally JUST restocked them this past week, so I jumped on the Kashima.

excited for these two, i've just used the Nihei for some basic dinner prep and some melons (which it excelled at) and can't wait to get working with the Kashima.

I'm used to smaller handles as a small/medium sized glove wearer so i may consider a handle swap on the Nihei in the future....
 

Jovidah

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Not to dab on the Kashima; as it might be an awesome knife in it's own right, but a large part of what makes the KS great IMO is that it's a monosteel.
 

capt4inslow

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Not to dab on the Kashima; as it might be an awesome knife in it's own right, but a large part of what makes the KS great IMO is that it's a monosteel.
i may still end up getting a KS, i do like monosteel knives and also i guess "storied" knives
 
Last edited:
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@MontezumaBoy who made your gyuto? Cool damy pattern!

Sorry for the delay and my sillyness not naming the maker - The Artificery / William Brigham ... he is one of a few that does stainless and the pattern he calls Seraphim ... you can see his work on instagram. He is a great guy to work with ...
 

mpier

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View attachment 186713

Grrrrrrrrrr! …. 12 foot drop!

I read somewhere that articles shipped by this courier had to be packed to survive an 8 foot drop. Well … it looks like this package was subjected to a 12 foot drop! For the second shipment in a row a couple of weeks ago, my newest treasure, a Kemadi Bulat Gyuto, arrived tipped! Here is what the opening pic should have been.

View attachment 186712

Clearly the damage was not at all the responsibility of the sender. The knife was well packed to survive an eight foot drop … not a 12 foot drop. Normally I welcome a new knife to my family by prepping a celebratory meal … NOT a celebratory repair. For the second time in a week I dragged out my bag of repair tricks and set out to put things right. I kept telling myself … it’s only steel! …. Ignoring the fact that it’s actually a ridiculously expensive kitchen treasure.

I guess practice does improve one’s skills as after a couple of sessions my Kemadi was as good as new … only a mm or two shorter. A pic of my handiwork …

View attachment 186714

So here we are … back to my normal new knives post.

I’ve been keeping my eyes out for a Kemadi Bulat knife. Worrying that these Russian made knives were going to get caught up in the current Russian embargo, I took the chance to pick one up from a fellow KKF member. I’m sure glad I did. Specs are …

Blade length … 239mm
Edge. Length …224mm
Depth at heel … 52mm
Thickness measured at spine … 3.42mm at heel, 2.96mm mid blade, 1.86mm 1” from tip
Weight … 230gms
Steel … Bulat core with railroad iron cladding

A few pics …

View attachment 186715 View attachment 186716 View attachment 186717 View attachment 186718 View attachment 186719

For a welcome to the family meal, I had a piece of hanger steak that I was going to turn into a Bulgogi stir fry. Lots of slicy slicy with some choppy choppy for good measure. My last pics …

View attachment 186721

The seller of this knife said that it was a very difficult decision to let it go. I understand why … it’s great in hand … almost no stiction and devilishly sharp. Well worth the cost and effort I put into it and definitely a permanent member of my knife family.
My first Kemadi came tipped as well, literally watched USPS drop it in the driveway, luckily it is a K tip and was simple to fix. Love the Bulat steel, so of course I bought a couple more
F5A91676-019C-4D37-869A-EFEFE09E73D6.jpeg
96D36919-5D0D-4E85-85D9-B50E19B4B454.jpeg
 

Pauldoduy

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Vietnam
View attachment 186713

Grrrrrrrrrr! …. 12 foot drop!

I read somewhere that articles shipped by this courier had to be packed to survive an 8 foot drop. Well … it looks like this package was subjected to a 12 foot drop! For the second shipment in a row a couple of weeks ago, my newest treasure, a Kemadi Bulat Gyuto, arrived tipped! Here is what the opening pic should have been.

View attachment 186712

Clearly the damage was not at all the responsibility of the sender. The knife was well packed to survive an eight foot drop … not a 12 foot drop. Normally I welcome a new knife to my family by prepping a celebratory meal … NOT a celebratory repair. For the second time in a week I dragged out my bag of repair tricks and set out to put things right. I kept telling myself … it’s only steel! …. Ignoring the fact that it’s actually a ridiculously expensive kitchen treasure.

I guess practice does improve one’s skills as after a couple of sessions my Kemadi was as good as new … only a mm or two shorter. A pic of my handiwork …

View attachment 186714

So here we are … back to my normal new knives post.

I’ve been keeping my eyes out for a Kemadi Bulat knife. Worrying that these Russian made knives were going to get caught up in the current Russian embargo, I took the chance to pick one up from a fellow KKF member. I’m sure glad I did. Specs are …

Blade length … 239mm
Edge. Length …224mm
Depth at heel … 52mm
Thickness measured at spine … 3.42mm at heel, 2.96mm mid blade, 1.86mm 1” from tip
Weight … 230gms
Steel … Bulat core with railroad iron cladding

A few pics …

View attachment 186715 View attachment 186716 View attachment 186717 View attachment 186718 View attachment 186719

For a welcome to the family meal, I had a piece of hanger steak that I was going to turn into a Bulgogi stir fry. Lots of slicy slicy with some choppy choppy for good measure. My last pics …

View attachment 186720 View attachment 186721

The seller of this knife said that it was a very difficult decision to let it go. I understand why … it’s great in hand … almost no stiction and devilishly sharp. Well worth the cost and effort I put into it and definitely a permanent member of my knife family.
I saw this knife few years ago and I like it in the 1st look. I have 3 Kemadi gyuto on hand but still love yours. It's really special to me.
 

mmiinngg

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France
Recently moved to Brittany (France) were we have the chance to have a lot of super fresh fish..... thought this might be a good investment.
Gou I don't know what (the yoshihiro upper end knives).
165mm
Blue 2
First time using deba as well as a single bevel blade...
Ordered 3 Pollock of 7-8 each for tomorrow at the restaurant as a training 👌
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PXL_20220706_145718626.MP.jpg
 
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