After really little usage I ve feeling it s better than my WH Kato in same sizethis is one shig i actually would want, nice specs!
After really little usage I ve feeling it s better than my WH Kato in same sizethis is one shig i actually would want, nice specs!
I have not used mine yet - will start tomorrow - how reactive is yours? This is one beautiful knife!this is one shig i actually would want, nice specs!
I used mine today briefly - simply amazing knife, tip work is brilliant, it stands above the rest with an ineffable quality. If I could only have 3 knives (god forbid), this would be in the top 3After really little usage I ve feeling it s better than my WH Kato in same size
.....fair to say you also love onions and capsicum? Is there a deeper meaning with these two particular vegetable specimens being selected for display next to the knives? Perhaps in how these two react with the steel? Or is there a hidden meaning as to why the onion is on the left and not on the right?View attachment 96553
I love stainless knives, and I love my Mr. Itous...
How are those lacquer handles working out with carrots?I don’t buy purely for collector value, or expensive, flashy looks, or rarity. I only buy knives I can use with freedom and joy in the kitchen
I have one knife with a lacquer handle -How are those lacquer handles working out with carrots?
ahh, the master strikes again. You asked questions and instead of getting any answers ended up answering yourself, brilliantI have one knife with a lacquer handle -
And that one is working out really well - it’s a great looking lacquer handle and very comfortable end non-slippery - see below - it’s a beauty, and great in the kitchen. I currently have no ther knives with lacquer handlesView attachment 96581
I don’t expect answers anymore - it’s simply futileahh, the master strikes again. You asked questions and instead of getting any answers ended up answering yourself, brilliant
It's a wonderful knife! But I was surprised how reactive the cladding is. Finish on blade is sublime, grind is awesome.You got the 210 Kasumi - it’s an amazing knife - I tried mine today doe the first time. Congrats on one of the greatest knives on the planet
Yeah you do...Such an iconic kanji, don't even have to say what it is.
Shig.Yeah you do...
Cool! Is that the Shig that used to be a nakiri?I can’t help but to join in on the rain, don’t believe I’ve ever posted it here: Shig Kasumi with full convex grind. Reactive indeed, but in a good way.
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Cool! Is that the Shig that used to be a nakiri?
Thought so!Yes, that Shig., the Shig. started with out with the wrong identity...
Very nice indeed.View attachment 96553
I love stainless knives, and I love my Mr. Itous...
Is it a Ma_sha?
Shig/MaSha collab?Is it a Ma_sha?
Shig/MaSha collab?
Let it rain!!!I can’t help but to join in on the rain, but surely hoping not raining on anybody’s parade .
Don’t believe I’ve ever posted it here: Shig Kasumi with full convex grind. Reactive indeed, but in a good way.
View attachment 96601
What's the size of that nakiri? Looks quite tall!First Toyamas and first nakiri.
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Sweet - 210 Gyuto SS clad and 180 mm Nakiri? Latter is sold out at JNS. Love both knives, sold my 180 mm Nakiri as I got a 210 Toyama NakiriFirst Toyamas and first nakiri.
View attachment 96611
What's the size of that nakiri? Looks quite tall!
Is the other one a Toyama Gyuto 210mmIt’s the 180. I think maybe the last 180 before he sold out. Heal height is right at 59. It’s definitely beefier than I was expecting. Trying to think of something for dinner now that requires lots of prep.
Sweet - 210 Gyuto SS clad and 180 mm Nakiri? Latter is sold out at JNS. Love both knives, sold my 180 mm Nakiri as I got a 210 Toyama Nakiri
Waiting for Mazaki- Toyama bake-off review, should be interesting
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