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- Thread starter Mr.Magnus
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Pretty much the best HT on Shirogami anywhere.
Just from cutting it feels quite hard, did you ever get any info on what HRC he takes it up to?
I didn't, and I don't know if Kusunoki san has (access to) a rockwell tester or if it matters to him.
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Wasn't in the market but got a great deal on one of these guys and I was too weak to pass it up as is tradition.
It's dama 2 days in a row for me, komorebi 240 dama, and it's a thin boi. After trying to clean it up a bit more, pretty sure I am going to give away my 210 kasumi. Stay tuned and check the giveaway section in a couple days maybe,
It's dama 2 days in a row for me, komorebi 240 dama, and it's a thin boi. After trying to clean it up a bit more, pretty sure I am going to give away my 210 kasumi. Stay tuned and check the giveaway section in a couple days maybe,
Do you know who the smith is on that Kagekiyo?
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This one is Y. Tanaka, can tell by the cladding (and multiple retailers in fact explicity say for example: Kagekiyo Yoshikazu Tanaka B1 Damascus 210 mm Gyuto - Blade Only). There are a few nakagawa, mainly the ginsan, but the white 1 and 2, and blue 1 is Tanaka pretty much. There is actually one blue 1 dama which is nakagawa actually, you can tell by his signature looking damascus cladding this is the only one released I've seen though: Japanese Chef Wagyuto Knife - KAGEKIYO - Damascus Carbon Blue Steel...
Ah ok, thank you for the info. I bought one from Miura a while back (B1 dama too), but they didn't list the smith info on their page, so this is good to know. Looks like mine is Tanaka too.
The gyuto in the middle got a new handle so it was time for a family picture of my Nakagawa/Morihiro hamono knives. The 255 mm blue 2 kiritsuke gyuto on the right was the reason to get the other two, such an incredible cutter, super thin behind the edge. The 240 mm blue 1 isn’t as thin but haven’t put it on the stones yet, looking forward to seeing how the two compare.
Scott
Well-Known Member
Another one.
This one is stellar and so well rounded imo .. Milan 233mm .. Definitely going to be hard choosing what to keep
This one is stellar and so well rounded imo .. Milan 233mm .. Definitely going to be hard choosing what to keep
I know which one you shouldn’t keep
I hereby christen this knife "Chonky McChonkFace"
Evan Antzenberger 250mm x 60mm Workhorse.
318g of pure produce plowing perfection.
Gidgee and mother of pearl western handle.
Aggressively blade forward balance.
Evan Antzenberger 250mm x 60mm Workhorse.
318g of pure produce plowing perfection.
Gidgee and mother of pearl western handle.
Aggressively blade forward balance.
I've never tried a nakiri with the balance that close to the handle... how does it feel in use?
I’m not sure. I’m normally a wa guy and forward balance preferably but this is pretty comfortable. Should be fun to switch it up a little
Edit:
Just got to use it. Super fun and cuts very nicely. I thought I wouldn’t like the whole massively thick full tang but its quite nice. The pinch grip falls naturally just where the handle ends so the grip is quite secure.
Push cuts, drag cuts, and chops are really nice. Very thin BTE so you actually don’t need too much forward weight.
I like
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nice!
I have the same preference for wa handles and forward balance but sometimes a yo handled knife surprises me. I remember a Tansu yo-gyuto with Sabatier profile and 280g. the yo handle made that weight super comfortable and the grind was so good that it fell through stuff anyway
After 2 years of begging and cajoling Yanick to make me a Damascus gyuto, I gave up and made my own.
Just kidding ! Polished with finger stones , etched with FeCl, light polish then 2 cycles of coffee etch and polished with sunshine cloth.
Just kidding ! Polished with finger stones , etched with FeCl, light polish then 2 cycles of coffee etch and polished with sunshine cloth.
icanhaschzbrgr
ill-Known Member
It's been a while since I posted anything here (nor bought any new knives). So I guess I compensated with these:
250mm Raquin on top added for size reference.
The one on the bottom was made around 1950 in Russia and is traditional chefs knife with variable geometry. Stupidly thick around heel and about 1/3 of length and then thin and nimble in the rest 2/3 of length. Weight over 500g and really need some TLC.
Reportedly it hasn't been used. Almost as dull as my jokes. Not usable in its current state and I'll need to cleanup the grind it and make new handle.
Next is a modern take on the same geometry done by a Ukranian knife maker Vladimir (I don't have any contacts unfortunately). Made out of simple carbon steel. Thin and flexible tip. Feels like a kitchen weapon. I'm not a fan a large knives. In fact I use 130-150mm knives most of the time, but this has some magic vibes.
250mm Raquin on top added for size reference.
The one on the bottom was made around 1950 in Russia and is traditional chefs knife with variable geometry. Stupidly thick around heel and about 1/3 of length and then thin and nimble in the rest 2/3 of length. Weight over 500g and really need some TLC.
Next is a modern take on the same geometry done by a Ukranian knife maker Vladimir (I don't have any contacts unfortunately). Made out of simple carbon steel. Thin and flexible tip. Feels like a kitchen weapon. I'm not a fan a large knives. In fact I use 130-150mm knives most of the time, but this has some magic vibes.
wow, very interesting
Bico Doce
aka Big Dice / Bocce Ballz / Big Douche
Thank you for sharing, it is very cool to see this antique knife and it’s modern interpretation. Markin made me a modern version of this knife as well - about the same specs to 300 mm 400~ grams. I love it
I remember seeing Markin post a video of this knife a while back and I thought “I’m 99% sure only a KKF person would ask for these specs”. Looks awesome!
Ooh baby.
You are supposed to include a NSFW warning with pics like this.
Very cool and fascinating to see tapered tang on both, even on the older example of a traditional knife. Such construction is usually at a premium these days. The geometry is also very interesting, thanks for sharing.
Absolutely and utterly jaw dropping piece. That thing is the beauty and the beast wrapped into one for sure! Need to start putting money aside for an Evan. His stuff seems right up my alley
His work is phenomenal. I don't own one yet but I will some day.
Love those, I can definitely see where Andrei got his Tsarist Russian chef knife evolved from, want one really bad.
