@ModRQC Ok good! [emoji16] Just keep in mind: you’re not the only with knives that are not carbon unicorns [emoji5]
Yup! I'm a proud owner of Wusthof Grand Prix, Victorinox Fibrox Parer, Kiwi Meat Cleaver and a *gasp* Cuisinart Chefs knife...
@ModRQC Ok good! [emoji16] Just keep in mind: you’re not the only with knives that are not carbon unicorns [emoji5]
There is something to be said for German soft steel knives. For one, when I do something that might be marginal with a harder steel knife (such as cutting semi-frozen food, or bearing down on something really hard, such as biltong with hard spices on it), I don't have to worry about breaking a big chunk out of the blade. And I can hand a Wüsthof to a guest who wants to help in the kitchen without having to worry about what on earth might happen to it…I have a several zwilling, Fiskars, hackmann knives that get used daily, mostly by the kids and they get thrown in to dishwasher too
That handle .....
Just finished rehandling a Carter Funayuki 165mm, S stamp, hitachi blue supersteel......
This is a cool post. Drool worthy knife!Another “escapee” from Barmoley Keep! This time it’s a Xerxes 240 gyuto. Barmoley said that I wouldn’t believe how little sticking was involved when slicing potatoes with this knife. So in line with my policy of showing my new knives in action I did up some French fries. To add to the exotic I decided to try a reverse sear steak as well. After all it’s Sunday and what better Sunday breakfast can you have than steak and fries. Yum!
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I am not a huge fan of damascus but the Takamura is remarkably nice. I am eyeing these too. However, that Shig... Wow!View attachment 64077
A little late on the post, but here are my 2 most recent new knives. Shigefusa Yo Kitaeji 210 Gyuto and a Takamura Uchigumo 210 Gyuto.
I have the 210mm gyuto & 270mm suji in this line. Amazing knives. I love the profile of the gyuto. It is definitely different, but I love it.Masashi SLD semi-stainless from cleancut.
Different profile than most 240 gyutos.
242*55,
213gr
Spine at the heel 3,5mm, middle 1,9mm
Tip very thin for not beeing a laser.
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Wait ... I have one as well. They said it was genuine .... you mean there was two of them??????
There are many knives I would buy without hesitation if the price were right .... Bourdain’s knife isn’t one of them. ... and the price definitely wasn’t right in my opinion. Sorry for the hoax.
I have a several zwilling, Fiskars, hackmann knives that get used daily, mostly by the kids and they get thrown in to dishwasher too they are great care free tools. Easy to sharpeng with cheap old stone and some honing and they are good to go. Those are the knives that are on the display at my kitchen
Another “escapee” from Barmoley Keep! This time it’s a Xerxes 240 gyuto. Barmoley said that I wouldn’t believe how little sticking was involved when slicing potatoes with this knife. So in line with my policy of showing my new knives in action I did up some French fries. To add to the exotic I decided to try a reverse sear steak as well. After all it’s Sunday and what better Sunday breakfast can you have than steak and fries. Yum!
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So you got it?! How do you like it?Straight from the mail.This one I am pretty excited .260*52, nice taper
comfortable in hand. 1.2442 steel. Desert Ironwood handle, looks so much better in live. To my newbie eyes looks like some forging has been done
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