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WOW fantastic knife. You Aussies seem to always get the best blades! Congrats mate........
 
Del's damascus, Marko's damascus, eye candy overload!


I see, I like, I cut.
 
You wana see thin?
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Nothing too original but I can't wait to use it.
Suisin Inox Honyaki 210mm from JKI.
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since this site was recently blocked at work for "weapons" I'm late in uploading my latest procurement, my Masakage Yuki Nakiri

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Thanks to HHHKnives for the smooth transaction. I've had it for a couple hours, haven't used it yet, but I love it.

Per his description
CKC cleaver with a Fish Handle. I believe it to be Hawaiian Mango with buffalo furrele. And a cool Paua Shell piece on each side of the handle.
Specs are 240mm on the edge. Approx 95mm tall at the heel and goes to 98mm at midway and then back to 95mm at the front. Spine is approx 3mm thick above the heel tapering to 1mm thick at the spine near the front of the blade.

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I have a ginsan fujiyama and a white 2 fujiyama. the white 2 one is almost double stamped it is not that high of quality and the ginsan has clearly been hand etched and is beautiful. I am fairly certain the kanji will change depending on the type of knife and the size of the knife rather than the steel. But konosuke says that the fujiyama series is from their best "blacksmiths" plural. So who knows what each different guy is doing to their knives.
 
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The gyuto arrived , Initial impressions all positive , will post a review once I get enough usage out if it


Sent from my iPhone using Kitchen Knife Forum
 
what is that chefcomesback? it has a wicked mirror polish on it
 
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