jimbob
Senior Member
Cheers. The finer the better? I have a Shinden suita or would takashima do the job?
210 kitaeji usuba. This is the sexiest bit of steel i've ever held! View attachment 25599View attachment 25598
Thanks, I like to use smaller knives for home cooking lately. I can cut more faster & precision.Charles, that is a sexy little knife.
Huw, that is one beautiful knife! I want to try Konosuke Honyaki for a long time. However, The mirror polish finished is a big headache for me to maintain it......
Saw it on Leigh's twitter post. Looks awesome. Let us know how it compares to Mizuno and Sakai Takayuki honyaki, would you?
I agree about maintaining mirror polish, after I've used it a bit I'll likely switch to an 800 grit wet/dry finish. That's what I've done with my Mizuno
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One more... Kono Blue #2 honyaki - 240
Who made the handles on all of these?
Erik Fritz JS
255 mm forged 52100 triple quench triple temper.
He is one extremely talented maker that we should keep an eye on.
That's a clean looking Tosagata bocho. Decent stamping and pretty respectable bevel. I like mine a lot...it's not my most practical knife shape, but definitely no slouch. I highly recommend polishing off the bead-blasted bevel finish, or at least smoothing it down a bit:My first... :knife:
Also a Gesshin Ginga gyuto & Uraku petty arrived for the parents for Christmas, but everyone knows what those look like! This was a gift to myself as a first knife, tosagata bocho rehandled by Jon:
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I promised myself not to fall in love with a knife, based on everyone's tragic experiences here... :justkidding:
I can safely say I've already failed. Our wedding will be early next year, if anyone is in Melbourne at that time you're invited! :laugh:
On a side note, as a newbie, I was surprised at the smell of the kurouchi - it has a strong, distinct smoky smell... smells like something specific, I can't quite put my finger on what though!
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