soigne_west
Senior Member
- Joined
- Oct 14, 2015
- Messages
- 1,095
- Reaction score
- 2,102
“rAmen”
Thank you for saying what I was thinking!i have no idea what this is, but it is beautiful.
Its a kiridashi used as a woodworking tool in Japan. Kato takes them to the level of art form.Thank you for saying what I was thinking!
Indeed, what is that pretty thing??
Sneak peak of the latest catch while I'm breaking it in:
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"Hamon""Mazaki." murmurs the congregation, all holding a knife in their right hand and a whetstone in the other.
(Or what would be a preferred "Amen" analogue?)
Anryu 210 AS Gyuto!! Just got in today. How is your edge so dark? Did you soak it in coffee overnight?
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Happy you found one! That handle looks bomb as well.After about 4 weeks brand new Shigefusa KU Nakiri 160mmcame from Japaneseknives.eu... I am BLOWN AWAY
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Don’t listen to the naysayers. (it’s exhausting being negative 24/7, don’t know how some of these guys do it). I held a CB and was shocked at how much I liked it. Grind, steel, handle, whole package was pretty dope. Even the guys at JKI we’re pleasantly surprised at how cool it was. Plus this world is so diverse that anyone at any level can get what they need and it will serve them well. Hell, some of these guys even like TF’s smdh lolz. Doesn’t need to be a legendary sword smith forging on hallowed generational ground to be a fun knife to use.I thought I would add some context to my decision to purchase a chef knife from Cut Brooklyn. As I said in a previous post, I have come to the world of artisan knives as an avid home cook. I am a university professor and I guard my favorite hobby intently. Cooking relaxes me and unlike my professional discipline (music), there is something tangible left after my artistic process. I really enjoy that. I have recently incorporated food photography into my cooking passion and I have an instagram feed (the_signaturedish) where I can enjoy both disciplines.
I have a lot of heroes in the culinary world. I especially revere Thomas Keller, David Chang, Tuffy Stone, Aaron franklin, and Massimo Bottura. All of them have a Cut Brooklyn knife. These chefs don't know the DNA of knives like many of you on the KKF forum, but they do know how to use a kitchen knife and they have used a lot of them. I value that experience.
I have been trying to purchase a CB knife for a year. Joel doesn't use an auction and he doesn't make custom knives. He makes the knives he wants to make and then posts them every other Sunday on his website at 5:00 pm. First come, first served. All of the available knives he posts are purchased within the first 20 seconds of the 5:00 pm minute. It is very difficult to purchase a knife.
Four years ago I could have purchased my knife from CB for $500. I purchased the knife for $750. I am sure that his knives will be even more in the next five years. At this point a Bob Kramer original is nearly impossible to purchase for under $15,000. I felt I had the opportunity to get a CB knife before it was out of reach.
I appreciate all of you who have supported and respected my decision. I very much enjoy learning from all of you.
I’m afraid to look.Over 15 years. That includes everything (stones, jnats, etc.).
Beautiful knife - do you know which blade smith makes it?First really nice knife I've owned. Gotta thank the forum for helping to educate my choosing process. Gengetsu 240 stainless clad W2. Couldn't be happier with it!
Nice. Though, when I saw the small thumbnail image, I thought you'd taken a picture of your knife placed next to a rock. Which was confusing. Now I'm hungry...First really nice knife I've owned. Gotta thank the forum for helping to educate my choosing process. Gengetsu 240 stainless clad W2. Couldn't be happier with it!
Beautiful knife - do you know which blade smith makes it?
Don’t listen to the naysayers. (it’s exhausting being negative 24/7, don’t know how some of these guys do it). I held a CB and was shocked at how much I liked it. Grind, steel, handle, whole package was pretty dope. Even the guys at JKI we’re pleasantly surprised at how cool it was. Plus this world is so diverse that anyone at any level can get what they need and it will serve them well. Hell, some of these guys even like TF’s smdh lolz. Doesn’t need to be a legendary sword smith forging on hallowed generational ground to be a fun knife to use.
Hi!
I finally was able to purchase my dream knife, a 240mm Shigefusa Yo-Kitaeji Gyuto and all I can say is that I am very very happy at the moment.
The knife wasn't usable out of the box, the edge was sharpend down to zero.
I had to use my bogdan to put a microbevel on it.
It took me 2 minutes (5/2/1 strokes on each side with Naniwa Professional 5K, 4/1 with Naniwa Sharpening Stone 12K) and it looked that way:
So now it is ready for the first cuts!
Best,
Mack
Had a look at CB website, third knife from the left looks good, a 240 Western. Would I like to give it a try? Probably! Would I purchase this knife for 700+$? No. But tastes and preferences (for technical aspects, or even brand or maker preferences) are so different and highly subjective. I’d participate in a PA though!Don’t listen to the naysayers. (it’s exhausting being negative 24/7, don’t know how some of these guys do it). I held a CB and was shocked at how much I liked it. Grind, steel, handle, whole package was pretty dope. Even the guys at JKI we’re pleasantly surprised at how cool it was. Plus this world is so diverse that anyone at any level can get what they need and it will serve them well. Hell, some of these guys even like TF’s smdh lolz. Doesn’t need to be a legendary sword smith forging on hallowed generational ground to be a fun knife to use.
That is absolutely stunning! May I ask where you purchased it from? Thank you very much for sharing.
Wow, 2 shigs today - the kitaeji is near impossible to find
Where are you from?Yeah...Shigefusa knives are getting harder and harder to locate these days, especially after Tokifusa Iizuka san retired 2, 3 years ago, now is just his two sons doing all the work, and they don’t do much Kitaeji.
Here are shigs that I collected over the years. View attachment 84690
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