Interesting, you mean they discourage it right?You can only get the “nihonto” finish on their iron clad knives. They could do it on stainless, but highly discourage it.
Interesting, you mean they discourage it right?You can only get the “nihonto” finish on their iron clad knives. They could do it on stainless, but highly discourage it.
Nope, TF discourage itI think he means @lemeneid discourages it in his experienced opinion
OkNope, TF discourage it
Honestly if yours is as good as mine, the steel doesnt matterlove this knife - it was posted before by @tchan001as well earlier - now I wish I got the blue 1 instead of blue 2
How do you like the SK steel? I often really like the cheap SK steel knives, they hold an edge really well!I just got this NOS Masakane SK gyuto, 210mm with an ebony handle.View attachment 100834
Yeah. What was that? I had a bit of difficulty with the translation. Is it Blue 1 AND 2? Did I read that right?Mine is incredible - fantastic polishing, fit and finish. It’s laser sharp and a joy to use - not just good to look at
I don’t think I will notice much of a difference in blue 1 or 2.
Now I want that Damascus he posted on IG
Not my usual purchase. Smaller and stainless clad-er than I usually like. 210X53 187g. The workmanship on this knife is very evident. I’m shocked that these hinoura gyutos don’t get talked about as much. It’s ready to get to work.
Always a bridesmaid, never a bride.I know what you mean re Hinoura. A lot of focus on his Dad and the unicorns
Each time I think I am getting close to trying out one of the Mitsumi knives, a Manaka comes along, a Maz blue 1 Sanmai, a Dalman, Yannick, etc. he always seems to be pushed aside by another knife maker
Yeah agreed. I was a shop the other day and I was looking at one and was like”this ticks all the boxes why don’t I have one?”I know what you mean re Hinoura. A lot of focus on his Dad and the unicorns
Each time I think I am getting close to trying out one of the Mitsumi knives, a Manaka comes along, a Maz blue 1 Sanmai, a Dalman, Yannick, etc. he always seems to be pushed aside by another knife maker
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Victorinox Swiss Modern 8" chef's knife that I cut down to a 7" santoku. I really like the handle, but hate the grantons on their standard santoku. You can see the two places I slipped with the dremel, adds to the wabi-sabi
I love Mutsumi Hinoura knives.. but they are, imo, more geared towards people that are decent at thinning and polishing.Not my usual purchase. Smaller and stainless clad-er than I usually like. 210X53 187g. The workmanship on this knife is very evident. I’m shocked that these hinoura gyutos don’t get talked about as much. It’s ready to get to work.
So I’m not allowed to buy one... damn!I love Mutsumi Hinoura knives.. but they are, imo, more geared towards people that are decent at thinning and polishing.
Pffft, I never said that!! Who knows? That could be the knife that sparks passion for knife workSo I’m not allowed to buy one... damn!
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Got the package from Watanabe Shinichi today. 225mm Gyuto and 150mm petty.
DHL was shockingly effective – shipped from Sanjo on Thursday and delivered on Friday.
You are the first person I've seen buy the walnut handle! How is it? From the pictures it looks like two halves glued together (which makes sense from a manufacturing perspective).
I got the first Yannick - but it did not come in a box - where do I get a box? Any advice would be appreciated
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