Newham damasteel S-grind. She's a beaut.
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a slight hijack. Are those kanto speakers? I've a sound core at the moment and it's not really got quite enough oompf. Are those any good?
So it's hard to tell which Kanto speakers he has but I have the Kanto yumi (I don't think they make it anymore) and I had zero issues with them. For me they sound great, they lack bass but a subwoofer fixes that. They are the only bookshelves speakers I own so I can't say how they compare to other brands.
All good haha. Audioengine a2+ refurbs. Almost got the kantos but reviews were slightly better on the a2s, happy with them for what I need (clear audio watching videos, music, etc)
I got this yesterday and I couldn't be happier. This is thr "raptor" gyuto from Francisco Vaz. He is a Brazilian knife maker who I found through blade forums but he's got stuff for sale in several places. He had done some videos explaining the importance of geometry and knives and one day I decided to get him to back that up. I told him I wanted a rugby player that could do ballet in the form of a knife. He made this ballerina Raptor and Sandvik with that Full Tang and Kingwood handle. It is a type of Brazilian rosewood. Well he absolutely delivered and this is the smoothest cutting knife that I own now. I'm absolutely blown away at how good his geometry is. He was very communicative and gave me updates through the whole process.
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This is a video Fernando Vaz did.
"Rugby player that could do ballet" has to be my favorite way to describe a knife haha
Tethien
Well-Known Member
Hitohira Gorobei(retired) Izo B2 nakiri.
It’s a cool knife to have my first “collectors” knife in my collection. It’s a great knife tho, the Hamaguri is quite pronounced even when it’s quite a laser, very convex right and hollow left. I’m pretty sure it’s 1/1, at least in the west. Can’t wait to use it
It’s a cool knife to have my first “collectors” knife in my collection. It’s a great knife tho, the Hamaguri is quite pronounced even when it’s quite a laser, very convex right and hollow left. I’m pretty sure it’s 1/1, at least in the west. Can’t wait to use it
All that and no choil shot?? Looks nice though, the wood on that handle is lovely
Very nice. I feel like the gorobei izo (and Kikuchiyo izo) have gone under the radar. Yet to try one myself but all of the choils are lookers
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Tethien
Well-Known Member
I had a Gorobei ren and it was really good through dense food but the profile of the knife wasn’t for me. But for izo, there is no line for Gorobei izo. Just this one
Mixed them up
shoulders are much too wide on the rens imo. Great pickup though, love the clad line
Thanks I'll give them a look. Meatloaf sounds like hes in the house nextdoor on these!
My newest knife, Manaka Blue #1 240mm with iron cladding and custom handle from Sugi Cutlery
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B1 Tanaka Yohei 210. Loving it so far! Might have to let my 210 TxK go
Nice Snag! He's had a steady stream of Manaka's coming in. I've been eyeing them a lot. I am getting a bunka here soon, it's on it way for New Year. How has this been? The choil looks promising.My newest knife, Manaka Blue #1 240mm with iron cladding and custom handle from Sugi Cutlery
It's a nice dense wood. I oiled after these pics. I'll get a choil shot. I was being lazy. If I saw it adequately, the convexity is subtle. I might get a better steel and/or a carbon steel one as well. Luckily he likes 52100. I love the full tang too. Gives the knife a feel that I like, that density in the handle feels good. It's also very comfortable, the choil and spine are rounded and polished and makes use a joy.
Funayuki is quite similar to the profile of the knife I bought. This style fits what I refer.
Thank you
Takeo Murata makes an assortment of smaller knives. Aogami 1, nice in hand, very affordable. Not fancy, but they sharpen and hold their edge very nicely, and they’re excellent in the kitchen—
https://cuttingedgeknives.co.uk/search?type=product,article,page&q=Murata+
https://thecooksedge.com/collections/murata-buho-kurouchi/products/buho-kurouchi-funayuki-150mm
Murata Buho Aogami Steel Kurouchi Sabaki Honesuki Japanese Knife 150mm | eBay
New Knife Day 10 out of 11! I hate Christmas season! I always go broke…
New Knife Day! Hatsukokoro Blue 2 Hair line Damascus 240mm Gyuto with Ebony and horn handle. On the other note…this knife looks like the Nigara Ginsan Kurozome.
New Knife Day! Hatsukokoro Blue 2 Hair line Damascus 240mm Gyuto with Ebony and horn handle. On the other note…this knife looks like the Nigara Ginsan Kurozome.
I visited Copenhagen this weekend, primarily to go to a fancy reastaurant but being me I ended up visiting some fun stores too. I escaped the Leica store without buying anything but at H.W.Larsen I feel for the preassure and got a couple of knives.
First a chinese cleaver:
More pics here:
https://www.kitchenknifeforums.com/...had-a-cleaver-chat.49526/page-69#post-1062853
Then also a Masutani santoku, as a souvenir and as a way to try a cheaper VG-10 knife again after some years with mainly carbon steel:
First a chinese cleaver:
More pics here:
https://www.kitchenknifeforums.com/...had-a-cleaver-chat.49526/page-69#post-1062853
Then also a Masutani santoku, as a souvenir and as a way to try a cheaper VG-10 knife again after some years with mainly carbon steel:
Got a couple of matsutani nakiris from the same line to gift friends for Christmas and was super impressed by the value and performance!
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Tetsujin b2 240mm kiritsuke
Got my vacation pay and decided to splurge some on new kitchen goodies… Mutsumi Hinoura Ajikataya 140 mm petty and 210 mm gyuto (W#2 core at 63 HRC sandwiched between nicely textured cheeks of iron).
I actually had another Ajikataya petty that I liked so much that I wanted to get a backup, decided to get a medium sized gyuto also so went with one from the same series.
Now that gyuto, then… thiccc. Wedges quite a bit so will need to give it the same treatment I gave to my Y. Tanaka nakiri which is now, despite being of nice heft and thickness, the best cutting knife I have, it just zips through carrots like there is no tomorrow due to its updated blade geometry and convex grind.
Anyhoo, trying not to be too dismayed by the initial performance I gave the gyuto a try at cutting a nice piece of ribeye to steaks for tomorrow (oh yeah, I also invested in the first stainless steel pan ever, a Demeyere Atlantis/Proline 7 32 cm pan for those family sized meals like pasta in pan sauce or blue mussels for four, should arrive tomorrow).
That was… better. Not a laser by any measure but for a 210 gyuto, very decent performance (good factory sharpness too). So, with a bit of work that gyuto could become my go to for general use
Really like the profile and feel in hand, just need to regrind that gyuto (time for some holiday fun at the stones).
Yup…
I like my steaks thick (three fingers). High initial heat for sear, then low and slow to cook to medium rare. They got salted lightly (and the some) and will spend the next 24 hours on a wire rack in the fridge drying, etc.
I actually had another Ajikataya petty that I liked so much that I wanted to get a backup, decided to get a medium sized gyuto also so went with one from the same series.
Now that gyuto, then… thiccc. Wedges quite a bit so will need to give it the same treatment I gave to my Y. Tanaka nakiri which is now, despite being of nice heft and thickness, the best cutting knife I have, it just zips through carrots like there is no tomorrow due to its updated blade geometry and convex grind.
Anyhoo, trying not to be too dismayed by the initial performance I gave the gyuto a try at cutting a nice piece of ribeye to steaks for tomorrow (oh yeah, I also invested in the first stainless steel pan ever, a Demeyere Atlantis/Proline 7 32 cm pan for those family sized meals like pasta in pan sauce or blue mussels for four, should arrive tomorrow).
That was… better. Not a laser by any measure but for a 210 gyuto, very decent performance (good factory sharpness too). So, with a bit of work that gyuto could become my go to for general use
Really like the profile and feel in hand, just need to regrind that gyuto (time for some holiday fun at the stones).
Yup…
I like my steaks thick (three fingers). High initial heat for sear, then low and slow to cook to medium rare. They got salted lightly (and the some) and will spend the next 24 hours on a wire rack in the fridge drying, etc.
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Got my vacation pay and decided to splurge some on new kitchen goodies… Mutsumi Hinoura Ajikataya 140mm petty and 210mm gyuto (W#2 core at 63 HRC sandwiched between nicely textured cheeks of iron).
I actually had another Ajikataya petty that I liked so much that I wanted to get a backup, decided to get a medium sized gyuto so went with one from the same series.
Now that gyuto, then… thiccc. Wedges quite a bit so will need to give it the same treatment I gave to my Y. Tanaka nakiri which is now, despite being of nice heft and thickness, the best cutting knife I have, it just zips through carrots like there is no tomorrow due to its updated blade geometry and convex grind.
Anyhoo, trying not being too dismayed by the initial performance I gave the gyuto a try at cutting a nice piece of ribeye to steaks for tomorrow (oh yeah, I also invested in the first stainless steel pan ever, a Demeyere Atlantis 7/Proline 32 cm pan for those family sized meals like pasta in pan sauce or blue mussels for four, should arrive tomorrow).
That was… better. Not a laser by any measure but for a 210 gyuto, very decent performance (good factory sharpness too). So, with a bit of work that gyuto could become my go to for general use
View attachment 288998
Really like the profile and feel in hand, just need to regrind that gyuto (time for some holiday fun at the stones).
View attachment 288999
Yup…
View attachment 289000
I like my steaks thick (three fingers). High initial heat for sear, then low and slow to cook to medium rare. They got salted lightly (and the some) and will spend the next 24 hours on a wire rack in the fridge drying, etc.
Makes me want a hinoura again! Love his white 2 treatment
Yup, the petty I initially got has been freaking awesome, stays sharp for a long time, really nice grind too.
