These knives are great workers, they really are meant to be used.
TFTFTF Happy?Just arrived a 240 mm TF Denka western gyuto directly from TF View attachment 74214View attachment 74215
Just arrived a 240 mm TF Denka western gyuto directly from TF View attachment 74214View attachment 74215
First time?Just arrived a 240 mm TF Denka western gyuto directly from TF View attachment 74214View attachment 74215
Man can't wait to get this in. I've gone overboard lately but I've learned the hard way you only live once. Bill Burke MS 9" integral chef with 52100.
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Holy crap that's a stunner. This style of Burke is among my favorite from him. That and his san mai
Some are W2 others are 52100That looks like his 52100 with differential heat treatment.
That looks like his 52100 with differential heat treatment.
Good snag. Akebonos are fantastic blades for the price James was selling them. Now they're almost impossible to find. Enjoy!As I’ve been going through my new knives and categorizing them I’ve come across a few that never got their “welcome to the family” honour meal. One such of these came to me courtesy of @ian. It’s an Akebono K-Tip Gyuto. 243mmx49.7mmx2.87mm. 244gms. Forged by Kenichi Shiraki and sharpened by Tosa. It offers a Blue#2 core and soft iron cladding. Here’s a couple of pics ...
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For its welcome to the family meal I put it to work prepping a new dish which I call my “Shelter in Place” stew. Who,doesn’t like a great stew? Here’s a few pics ...
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I have to admit that I found the K-Tip Gyuto a little intimidating. With the flat blade profile it handles more like a 270mm than a 240mm. Still it’s nicely balanced in a pinch grip and at 244gms makes short work of anything it comes in contact with. Just make sure that you keep the tips of your fingers tucked to avoid an unwelcome addition to the stew. A beautifully forged knife and a great addition to the family.
Its 52100.@Corradobrit1 I'm willing to bet that's his 52100 hamon, which are much more fluid smooth and softer than his W2 honyaki.
Its 52100.
There was a W2 Mizu Honyaki Santoku on the site last night with a barely visible Hamon. Surprised me a little as W2 seems to be a hamon line monster.@Corradobrit1 I'm willing to bet that's his 52100 hamon, which are much more fluid smooth and softer than his W2 honyaki.
Not a fan of Snakewood but had it been Ironwood I might not have been able to control myself. The gyutos I saw in the sold gallery looked really good.I saw that santoku. Looks nice. Had I seen that gyuto posted above I wouldn’t have been able to help myself
I knew it! Haha thanks for confirming.
Him and Eric Fritz are the only 2 kitchen knive makers I know that pull off hamons on 52100 so successfully. I've seen Alex Horn attempt it and land pretty darn close
Yes someone picked it up overnightLooks like that santoku is gone as well. Hopefully it pops up here in this thread soon
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