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[easy13]

Picked up a 270 Tanaka Ginsan Nashiji from Knives & Stones. Nice work on the tune up ,270 is a real beast, stiff, blade heavy with nice tip. Prefer the grind on Tanaka Blue #2 but hated the reactivity of the iron cladding so the Ginsan works fine by me. Nice & Sharp out the box and ran well through a shift in the kitchen with heavy a workload. Great deal for the price

 

[marc4pt0]

Really dig my 240 Tanaka Ginsan. It's definitely earned its spot in my kit.

 

[panda]

i vastly preferred the grind on ginsan (after thinning) vs the damascus, but the carbon steel is much nicer except for the damascus part.

 

[Karnstein]

Guess that's the right time to chime in and post a picture of my ginsan

As advertised choil&spine are rounded for comfortable use. Still a Tanaka Ginsan, so overall blade F&F isn't on par with say a Ashi or Konosuke..mine has a few small grind marks near the handle for example. The Handle is flawless and definitely plays in a league of its own in that price range... handle&blade bonding has a minor gap on the upper side of the tang, but it's only visible and not something one feels while wielding the blade

Has replaced my 240 Toyama, which has a handle that's way too big for me...will end up at BST somewhere on the future

Profile is nice, height is perfectly fine... given the grind the tip can't compete with the ones on my lasers when it comes to dicing onions, but it's not that using the Tanaka on onion is a unpleasant. OOTB Edge was very good, but I may go out and thin the knife a bit... it tends to split medium&big carrots instead of cutting and the edge is not what we German call "Nagelgängig" (bends if lightly pressured against a pencil for example).

Weight is a tad over 200gr and that's perfectly fine for me...

 

[wai]

Purchased a Moritaka AS 180mm Deba direct.

It's nice and hefty, with the spine at 7mm wide at the handle/heel and a gradual taper towards to tip, 2.5mm 1cm from the tip.

The handle is a lovely dark wood and I think buffalo horn at the ferrule.

The choil area and spine are unfinished and sharp. The KU finish very dark and even.

The grind is seems adequate - can't tell until I try and sharpen it. It's been microbevelled on both sides.

Will see how it performs on some partridges tonight.

 

[marc4pt0]

A little 230mm Mert Tansu. And a new knife case.

 

[Godslayer]

A little 230mm Mert Tansu. And a new knife case.

Amazing.

 

[JDA_NC]

Mert's knives are looking amazing!! His 52100 monosteels in particular look great. Really digging his workhorse grind too. Definitely on my wish list.

 

[jackslimpson]

I'm jealous of the Tanaka Ginsan from Knives and Stones. I ordered a Damascus Blue #2 a while back. It traveled with dispatch until it reached Houston, when it was sent to the wrong post office, only to then be taken to "the plant," an ominous sounding name for a no-public-access facility where "postal corrections" take place. It's been stuck there for the last 4 days. Seeing the pictures with that Bubinga handle makes the wait even harder.

That Mert Tansu is stunning.

Cheers,

Jack

 

[Mr.Magnus]

Latest one. Don Nguyen 250mm w2 hamon gyuto dressed in curly koa

 

[Cheeks1989]

Latest one. Don Nguyen 250mm w2 hamon gyuto dressed in curly koa

Wow that is really slick. I have never gotten anything from him it might be time.

 

[Mr.Magnus]

He makes awesome knives Cheeks

 

[Vertigo]

Had the pleasure of trying out one of Don's prototypes a few years back, and was considerably impressed. Be interested to see how his technique has improved since.

 

[Pensacola Tiger]

Had the pleasure of trying out one of Don's prototypes a few years back, and was considerably impressed. Be interested to see how his technique has improved since.

The prototype is wearing new shoes, after the original saya met an untimely end during the pass around. It's interesting to see the evolution of Don's knives.

 

[Vertigo]

Hey, I know that knife!

If memory serves, the original saya had a particular... ugh... "aroma," and I can't say I'm terribly sad to learn of its passing. :razz:

 

[V1P]

Here's my new Tanaka Ginsan 270mm. Photo is courtesy of James of K&S. If everything goes well, I will be getting a saya for it.

 

[sharptools]

Here's my new Tanaka Ginsan 270mm. Photo is courtesy of James of K&S. If everything goes well, I will be getting a saya for it.

I like the look of that profile!

 

[V1P]

Same reason I got it in the first place. Profile looks good and grind looks like it can be a middle weight workhorse. James's refinements adds lots of value too, handle is excellent.

My only gripe with it is the tang slot size and the visible clear epoxy. For the price, I should be slapped for even mentioning this.

 

[Karnstein]

Here's my new Tanaka Ginsan 270mm. Photo is courtesy of James of K&S. If everything goes well, I will be getting a saya for it.

That looks lovely, like how flat the profile is and the tip looks a bit more pronounced than the ones on the two smaller Ginsans. But I would guess that a 270 workhorse is overkill for me as a home cook, 240 feels a nice fit (and sees more use along with my 210 Kohetsu AS than my 270 W2-Laser Konosuke K-tip).

But I may end up getting a 210 ginsan with the new stabilized handle versions. Not that I don't like the waxed handle on my 240, but such a 210 would be handy at the restaurant I work as a barkeeper for those occasions my stock of lemon&orange slices runs out during a shift.

 

[jackslimpson]

Behold, after a ten day screw around with my local post office: Tanaka 240mm Damascus, Blue Steel, and Bubinga



This thing is so sweet. The horrible Blackberry photo does not do it justice. The handle is nice and buttery. The edge is fantastic. The choil and spine work are superb. Thanks Knives & Stones.

Cheers,

Jack

 

[chipzaroy]

congrats, jack! glad you got that whole thing sorted out, and yes, she's a beaut.

 

[AllanP]

Got this at a Instagram giveaway from a new knifemaker from Sweden (Robin Dalman). He posts on the other KKF, he has been really generous with these giveaways I have two knives from him now.

it's 1095 steel, around 220-230mm at the edge, elder burls. I believe this is a practice gyuto.

It came pretty sharp out of the box, and pretty light and thin. I haven't had the chance to cut with it yet.

 

[jackslimpson]

Latest one. Don Nguyen 250mm w2 hamon gyuto dressed in curly koa

This knife looks like it's from the future. Stunning knife, great concept and execution.

Cheers,

Jack

 

[Lefty]

I'm already kind of in love with this. One of the "final knives" that Master Nagao will be putting out. It's a (almost)50/50 honesuki, in SLD. This is going to be a multi-purpose chicken knife and small meal prep knife. It's fast on the board!

 

[El Pescador]

Like that saya material in the backround...that what I think it is?

 

[aboynamedsuita]

Watanabe 240mm mirror polished Honyaki Gyuto. I have a friction fit saya too.

Very shiny.

If you view it with the correct lighting you can see the Hamon. Any ideas on how to enhance it?

 

[Lefty]

Like that saya material in the backround...that what I think it is?

I dunno. Some guy from SoCal had it sent here. Makes a decent background.....

 

[El Pescador]

Does indeed. You planning to rehandle that thing? Work some of your magic?

 

[Godslayer]

Watanabe 240mm mirror polished Honyaki Gyuto. I have a friction fit saya too.

Very shiny.

If you view it with the correct lighting you can see the Hamon. Any ideas on how to enhance it?

Sexy, I presume your re-handling it, I look forward to seeing it complete and Hamon, should've argued for white steel lol

 

[aboynamedsuita]

Sexy, I presume your re-handling it, I look forward to seeing it complete and Hamon, should've argued for white steel lol

Yep, need to sell off my K-tip first as that's my rehandle budget for the set here. I wanted to go with mirror polished Honyaki blue steel since I already have Sukenari shirogami #1 Honyaki gyuto, plus it'd match my Watanabe petty and kensaki yanagi. May I also add incoming kensaki Sujihiki :whistling: