Barclid
Banned
Yes, monosteel 1.2419.05Thats my kind of profile. Monosteel?
Has some light banding in it. You can see it better in his most recent Instagram post:
Yes, monosteel 1.2419.05Thats my kind of profile. Monosteel?
PS... Sorry about the NSFW view of my dog in the Heiji Choil shot
what is it?
Kochi with machi 240what is it?
Me neither. But when I saw this one I had to have it...Now that is one sweet knife ... and I don’t even prefer stainless blades.
Kamon 280 stainless sanmai:
Can’t recommend Ben‘s work enough. I can really see myself selling everything but my Kamon knives...
Yes, monosteel 1.2419.05
Has some light banding in it. You can see it better in his most recent Instagram post:
How do you like the HF? it used to be mineView attachment 86781
I’ve been very fortunate to be able to keep my job as chef through out this entire pandemic and decided to rebuild a stolen knife collection for the third time. These are all the nicer ones I’ve been lucky enough to snag off BST and dealing with this community has been quite an enjoyable experience.
Catcheside 210 1.2442 iron clad nakiri
Catcheside 254 iron clad 1.2419.05
Kippington 255 1095 Honyaki
Martell 240 CPM154
Halcyon Forge 205 iron clad super blue core
Bloodroot 210 line knife in 52100
HSC/// petty 7.5in W2 San mai
Harner paring XHP
Just got the Kip, Martell and HF back from @BJE1 and the quality was top notch, they inspired me to make this post in the first place.
On the way is another Kip I’m anxiously awaiting and my first delve into Konosuke.
Not pictured are a bunch of super sweet knives @NO ChoP! let go of that I gifted to my cooks to lighten things up surrounding tension at work with things how they are. Whole line using Chop Shop kits now, it’s pretty awesome! Highly recommend both Evert and Chop Shop for custom work!
Love that contrasting handleA Mario popped up in the mail today. New to me. 280x60 NitroV with oosik and ironwood right-handed D-shaped handle matched with a walnut saya. Really nice reflective finish.
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Went to my local Asian supermarket and on a whim I decided to pick up a Leung Tim Kee Chinese chefs knife, it was only 30 euros so hard to pass up.
Rumor is they're thicker than they used to be. Does that seem to be the case?View attachment 87097
I grabbed one too. Very cool knife for $200. It may need some thinning at some point.
Rumor is they're thicker than they used to be. Does that seem to be the case?
Curious what the spine thickness. Looks pretty thick behind the edge, but awesome price and probably perfect knife for a little regrind, probably be fantastic .I can't say, I've never had my hands on one before. I just think it could benefit from some thinning.
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That looks nothing like the one I had from what I remember. I guess I wasn't crazy in thinking mine didn't need an initial thinning.I can't say, I've never had my hands on one before. I just think it could benefit from some thinning.
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