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Read the post: 265/61 and not a thin blade by any means, plus I'd guess this handle is not the lightest neither.
josemartinlopez
我會買所有的獨角獸
Doubt all tall 270 gyutos hit 300g
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Not sure how I feel about that little S-grind/fuller, but his handles are always winners.
Barclid
Banned
Shoichi Hashimoto 240 Blue 2/White 2 dual core, damascus clad. Has no handle. Pic in album is just a spare I had sitting around, not attached.
A bigger blade than averige plus full convex grind(the thickest part of the blade is about halfway and not the spine)
Victorinox Rosewood 10 inches is 195g at 255-54. Metal wise I think you can fit four of them into his blade. Not all 270 have this weight but I hardly see where it is even surprising that this one is.
A covex workhorse grind definitely add some weight! Jacques Pepin often refers to a chef knife as a "chopping knife" and its one of the reasons I have gravitated towards chefs and gyutos that are taller, sturdier and heavier.
Kind of a leap, that is... I mean in the end Jacques Pépin uses Wusthof Ikons in a rock chop most of all. I don’t think anything he does calls for wanting a tall and heavy knife, more of a rounded western one - indeed usually heavy for size but not especially « tall ».
No insult there I’m just wondering where the connection is exactly.
No insult there I’m just wondering where the connection is exactly.
Obviously a Kramer does fit your description to a T. 
The only two suggestions I have heard him make is that a chopping knife should be 9-12 inches and that you should get something that is comfortable to you based on what feels good in your hand.
Tall (e.g. 58mm+) and heavy is just my personal preference for a knife whose primary purpose is chopping.
Tall (e.g. 58mm+) and heavy is just my personal preference for a knife whose primary purpose is chopping.
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Makes sense now and yeah I think I saw the same YT video you saw.
Robert Lavacca
Senior Member
Needed a replacement for an old beat up shiro kamo nakiri I bought some years back. I was never a huge nakiri guy until recently. Now I really enjoy them. More so when i’m home than in the kitchen at work. So I ended up buying a Jiro nakiri because I’m a big Jiro guy. Wanted something else to replace the kamo that wasn’t so expensive. Grabbed a Mazaki from Craig and Tina. Really dig it.
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McMan
Senior Member
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This arrived today!View attachment 92248View attachment 92249View attachment 92250View attachment 92251
Wrought iron-clad 52100 by @HSC /// Knives
That's the most badass HSC I've seen.
This arrived today!
Wrought iron-clad 52100 by @HSC /// Knives
But... but... but... the box?
SolidSnake03
Senior Member
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Damn that Mazaki nakiri looks nice, is it really as ruler flat on the edge as it looks? Had a moritaka nakiri a long time ago that was basically a flat slab from spine to edge with just the front corner rounded a tiny bit.
j22582536
Well-Known Member
I was thinking of getting one of these too, but the price tag is just a bit too high for me to pull the trigger.
Look in the box thread?But... but... but... the box?
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This is one of the most beautiful knives I have seen in a long time... Wow!!! I envy you for this one!
Robert Lavacca
Senior Member
Pretty flat. Not as flat as it looks but pretty flat. Decent grind too. I love a lot of makers man but I never had a problem with Mazaki. White or blue steel.
HSC /// Knives
KKF Supporting Craftsman
One of the things that makes it badass is the wrought iron is from Ray Rybar ABS MS. I haven’t seen wrought iron with the kind of character that comes from him.
Barclid
Banned
j22582536
Well-Known Member
I’ve been treating myself way too often than I should’ve
. Just bought 3 more knives last month...
Finally got my hands on a Kemadi.
225x51 Bulat Steel
Also got new shoes for my Yoshikane Bunka and my coworker’s butcher knife.
225x51 Bulat Steel
Also got new shoes for my Yoshikane Bunka and my coworker’s butcher knife.
Is the sharp transition in the belly and flat front 1/3 intentional on that purple knife? If so, for what purpose or intention?
Thanks
No clue, ain’t mine, so I don’t know the story behind it or what it’s been through. If I were to guess, it’s probably to slim the tip down some to allow it to get under and in between bones. It’s a massive knife.
RockyBasel
KKF Sponsor
This is a stunning looking knife - what is the heel height and weight?
RockyBasel
KKF Sponsor
I can’t find this knife online - how do I track this down?
