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[pavlobee]

New to this...

I like the maintenance aspect so bought one that needed some love. I'm pretty sure it's a Masahiro in Blue paper steel.

Unfortunately someone has done some "restoration" before i got it, which is a great shame. Massive asymmetric edge put on it with what I assume is a bench buffing wheel. So bad it was more or less into the iron cladding on the other side.

But made some progress already

Still a lot to do, and a lot to learn.

 

[Heckel7302]

New to this...

I like the maintenance aspect so bought one that needed some love. I'm pretty sure it's a Masahiro in Blue paper steel.

Unfortunately someone has done some "restoration" before i got it, which is a great shame. Massive asymmetric edge put on it with what I assume is a bench buffing wheel. So bad it was more or less into the iron cladding on the other side.
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But made some progress alreadyView attachment 304578

Still a lot to do, and a lot to learn.

Good on you. The best way to learn is to bite the bullet and put steel to stone. Mistakes will be made, but that's how we improve.

 

[enrico]

Been wanting to try this for work. Shigeki Tanaka Ginsan 240mm. Very thin BTE and needs some sandpaper love in the grip area.

 

[GoodMagic]

Not a purchase but recently received a new to me HHH Custom 240 gyuto!!

This puppy is super sharp as it just arrived from Tokushu after a fresh sharpening. If I'm not mistaken, I believe it's AEB-L stainless steel with a Western Rosewood handle.

I really like the handle! It's more refined/polished and possibly coated/sealed vs my rosewood Forschners. Oil beads on it where it sinks in to my Forschner rosewood handles.

It arrived just in time to brunoise mirepoix for crabcakes!

A million thank you's to all involved with this!!

Apologies for my crappy phone pics. They do not serve this knife justice.

I haven't been on here much lately. I've been busy getting my garden going, and had some medical procedures to help kill nerve pain. They were successful so I'm in the process of signing up with CozyMeal to offer cooking classes and private chef dinners 2 days a week.

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Randy makes excellent knives, always a great aesthetic too. Too bad he’s no longer active on this forum. Is this a new build from him or an older knife?

 

[jjsoviet]

Uh oh

 

[cholula69]

Wow, $273 plus shipping seems like great value for a 270 kiritsuke.

Yes, that's what I thought too. Especially considering a Japanese-certified master makes it. I wrote Murray Carter in my search and he wanted anywhere from 1,900-2,500 USD for a similar blade. He is priced out of my budget these days so I had to keep looking.

 

[jjsoviet]

And here it is

Tadokoro Hamono 300mm k-tip sujihiki in Aogami 2, honkasumi super fine finish

 

[nhb22]

And here it is

Tadokoro Hamono 300mm k-tip sujihiki in Aogami Super, honkasumi super fine finish

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Looks awesome! but are you sure you ordered AS?

 

[jjsoviet]

Looks awesome! but are you sure you ordered AS?

Ah you're right, I'll fix that. It's Aogami 2

 

[nhb22]

Ah you're right, I'll fix that. It's Aogami 2

I was more concerned that you actually wanted AS and paid for AS…

 

[jjsoviet]

I was more concerned that you actually wanted AS and paid for AS…

for real.

I am waiting for a few more customs and I have no clue which ones LOL

 

[OwlWoodworks]

Uh oh

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I’m completely enamoured with the effort that goes into the packaging of this knife, but I also wish somebody would tell him about his typo in “Brand” being spelled “bland”. Unless I’m mistaken and it is his bland that is highly regarded around the world.

 

[daniel_il]

HF 1085 mono 235 gyuto and jiro 210 suji

 

[enrico]

HF 1085 mono 235 gyuto and jiro 210 sujiView attachment 304747View attachment 304748

Ahhh I see you grabbed the other HF mono. Any initial thoughts? A lot of knife for the price

 

[daniel_il]

Ahhh I see you grabbed the other HF mono. Any initial thoughts? A lot of knife for the price

Its the first HF I'm handling, I wanted to try his work for some time..
very impressed with the distal taper, the tip is extremely thin (maybe bit too much). its a WH grind for sure but cutting feels is pretty smooth. the steel is pretty good, harder than what I've expected. profile also pretty flat and effective, similar to kipp Wp that i have

only really negatives for me is the handle which i prefer to be more chunky and the crazy thin tip(hard to use for the long term without causing deformation).

 

[DreamSun]

Are these guys master smiths??

Master smith recognized by which society that you’re referring to?

 

[Hockey3081]

Master smith recognized by which society that you’re referring to?

I think his question pertained to ABS master smiths as Brian was accumulating ABS MS knives for a second battle of the giants.

 

[DreamSun]

I think his question pertained to ABS master smiths as Brian was accumulating ABS MS knives for a second battle of the giants.

I don’t remember a lot of ABS master smith are dedicated to kitchen knives.

 

[tostadas]

Huber cleaver soft iron over 1.1249

 

[nhb22]

So nice. Is this the one epicedge had?

 

[WCV]

I don’t remember a lot of ABS master smith are dedicated to kitchen knives.

Rader
Burke
Wilburn
Meers
Lisch
Kramer

Are the only ones I’m aware of that consistently produce kitchen knives. I’ve seen a few one offs from other makers, but not part of their core lineup. Am I missing anyone?

 

[yoyoma]

I was more concerned that you actually wanted AS and paid for AS…

Why is A2 considered better?

 

[A.Malcolm.ations]

I bought it directly from the shop in Japan. Here is the website: https://www.frkw.com/

My wife reads and speaks Japanese so she helped with the transaction. We lived there for four years.

It is a wonderful knife. I did some test cuts this evening and then prepared a dinner. It was surprisingly easy to cut with for such a large blade.

Thanks for the info! I’m keeping this in my notes.

 

[jjsoviet]

Why is A2 considered better?

Nah the kanji says A2 and I didn't notice lol

 

[jedy617]

Rader
Burke
Wilburn
Meers
Lisch
Kramer

Are the only ones I’m aware of that consistently produce kitchen knives. I’ve seen a few one offs from other makers, but not part of their core lineup. Am I missing anyone?

Carter

 

[jedy617]

Why is A2 considered better?

Careful, A2 is an actual steel makers use, very different than aogami 2

To answer your question, one isn't really better or worse. Aogami super has a decent amount more edge retention but is also less tough.

 

[Hockey3081]

Rader
Burke
Wilburn
Meers
Lisch
Kramer

Are the only ones I’m aware of that consistently produce kitchen knives. I’ve seen a few one offs from other makers, but not part of their core lineup. Am I missing anyone?

Zack Jonas. Jason Knight. Nick Rossi. Murray Carter. Jackson Rumble. Jordan LaMothe. (I think I got them all)

He doesn’t produce a ton of kitchen knives from what I can tell but I have this bad boy from Adam Desrosiers.

 

[yoyoma]

Careful, A2 is an actual steel makers use, very different than aogami 2

To answer your question, one isn't really better or worse. Aogami super has a decent amount more edge retention but is also less tough.

Thanks!

 

[WCV]

Zack Jonas. Jason Knight. Nick Rossi. Murray Carter. Jackson Rumble. Jordan LaMothe. (I think I got them all)

He doesn’t produce a ton of kitchen knives from what I can tell but I have this bad boy from Adam Desrosiers.

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Thanks! I missed a few. Will have to check them out.

 

[cholula69]

Rader
Burke
Wilburn
Meers
Lisch
Kramer

Are the only ones I’m aware of that consistently produce kitchen knives. I’ve seen a few one offs from other makers, but not part of their core lineup. Am I missing anyone?

Carter