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[RockyBasel]

Probably not, is my thought, Heiji is also sold through a US vendor. Are your emails exceptionally involved and lengthy?

No, kind of short, “just the facts ma’am” approach - length, steel, etc.

I will try again

 

[DitmasPork]

No, kind of short, “just the facts ma’am” approach - length, steel, etc.

I will try again

I''d emailed him numerous times and had good exchanges. But, TBH, my last email to him was in 2018, so don't know if he's gotten very busy, etc.

 

[Jovidah]

Probably not, is my thought, Heiji is also sold through a US vendor. Are your emails exceptionally involved and lengthy?

Next time don't start your e-mails with 'Dear diary...'

 

[TSF415]

I’ve had both experiences. About a year ago I emailed 4 separate times spaced out about a week or two apart for each one. Zero response. A few months ago I emailed again and received a response in 24hrs and exchanged multiple emails over 4days. I think it’s just timing and you have to just catch him in the office.

 

[RockyBasel]

BTW, how do you like your Kaiju, now that you've had it for a while.

Kaiju is a stunning performer. But it’s so beautiful I hesitate to use it. Have used it only once - and it was incredible

 

[Jason183]

Yoshikazu Tanaka 240mm Gyuto White #1 Stainless clad

 

[tostadas]

Yoshikazu Tanaka 240mm Gyuto White #1 Stainless clad

Nice! Where is this one from?

 

[Jason183]

Nice! Where is this one from?

Miura knives, I just saw it few day’s ago

 

[GBT-Splint]

View attachment 108605

I never thought that high end dammy steak knives were a thing and now I just realized that I absolutely need 4 of them. Thanks

 

[Michi]

I never thought that high end dammy steak knives were a thing and now I just realized that I absolutely need 4 of them. Thanks

You are welcome. This forum is the perfect place for enabling people

 

[spaceconvoy]

Shun Classic 7" Asian Cook's Knife

Jealousy is an ugly thing, respect the drip

 

[drsmp]

Dalman 260 Gyuto wrought iron clad with carbon core. I refreshed the blade with a light sanding and dip in ferric chloride. Thanks @Barmoley ! I had asked him a year ago to contact me if he ever decided to sell this gem and thanks so much for giving me the chance to add this unique knife to my collection.

 

[RockyBasel]

Dalman 260 Gyuto wrought iron clad with carbon core. I refreshed the blade with a light sanding and dip in ferric chloride. Thanks @Barmoley ! I had asked him a year ago to contact me if he ever decided to sell this gem and thanks so much for giving me the chance to add this unique knife to my collection.View attachment 109040View attachment 109041View attachment 109042View attachment 109043View attachment 109044

Wow! This is a gem indeed. Looks amazing and they are incredible performers. Just have not seen this type of knife by him. Congrats!

 

[JASinIL2006]

Got a couple new knives...

Konosuke Fujiyama Blue #2 Gyuto 210mm (just starting to show some patina after chopping onions)

Harukaze G3 Nashiji Nakiri 165mm (my first Nakiri)

 

[Hz_zzzzzz]

Received a 270 Konosuke FM blue 2 today. Superb fit and finish as always.

260 mm*58.5 mm. 237 gram. 3.7 mm spine (not 4+ as I expected but still beefier than my 240 from 2019).

 

[J0NY1P]

Tsukasa Hinoura V-Toku 2 Rainbow Damascus Nakiri 165mm

Blade length: 7.30 in.
Cutting edge length: 6.30 in.
Total length: 12.25 in.
Blade height (at heel): 2.05 in.
Blade thickness (near bolster): 0.19 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.07 in.
Item weight: 6.00 oz.

Purchased from epic edge, amazing F&F!

After a few uses there's a nice patina and contrast forming between the core steel and cladding

Edit: additional photos

 

[JASinIL2006]

Tsukasa Hinoura V-Toku 2 Rainbow Damascus Nakiri 165mm

Blade length: 7.30 in.
Cutting edge length: 6.30 in.
Total length: 12.25 in.
Blade height (at heel): 2.05 in.
Blade thickness (near bolster): 0.19 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.07 in.
Item weight: 6.00 oz.

Purchased from epic edge, amazing F&F!

After a few uses there's a nice patina and contrast forming between the core steel and cladding

That is a really cool Damascus pattern!

 

[JASinIL2006]

Related to my new Konosuke Fujiyama FM, I have a question. What is this style of tang called? When I first saw them, they looked to me like someone didn't fully install the handle, but clearly this is a style employed by certain knifemakers. Is there a name for it, and does it serve any particular purpose?

 

[parbaked]

Is there a name for it, and does it serve any particular purpose?

It is called a machi gap.
The purpose is to catch food and occasionally bite your finger in a pinch grip...
https://www.kitchenknifeforums.com/threads/a-note-on-machi-gaps.13481/

 

[IsoJ]

It is called a machi gap.
The purpose is to catch food and occasionally bite your finger in a pinch grip...
https://www.kitchenknifeforums.com/threads/a-note-on-machi-gaps.13481/

Yes and the bigger gap, the better

 

[JASinIL2006]

It is called a machi gap.
The purpose is to catch food and occasionally bite your finger in a pinch grip...
https://www.kitchenknifeforums.com/threads/a-note-on-machi-gaps.13481/

Very helpful link! Thanks for sharing it.

 

[Jason183]

It is called a machi gap.
The purpose is to catch food and occasionally bite your finger in a pinch grip...
https://www.kitchenknifeforums.com/threads/a-note-on-machi-gaps.13481/

I have 270mm HD2 gyuto with machi gap but it doesn’t bite my finger at all, maby it’s because it’s magnolia handle, slightly larger, but my other GS+ Togatta liked you said cut my finger easily with smaller thinner ebony handle.

 

[tgfencer]

The Kono I

Received a 270 Konosuke FM blue 2 today. Superb fit and finish as always.

260 mm*58.5 mm. 237 gram. 3.7 mm spine (not 4+ as I expected but still beefier than my 240 from 2019).

View attachment 109068View attachment 109069View attachment 109070

I assume yours was also from To Go? Is your handle also weirdly skinny?

 

[Corradobrit1]

It is called a machi gap.
The purpose is to catch food and occasionally bite your finger in a pinch grip...
https://www.kitchenknifeforums.com/threads/a-note-on-machi-gaps.13481/

Or worse still trap water. I dislike them with a passion.

 

[TheVincenzo]

Dalman 260 Gyuto wrought iron clad with carbon core. I refreshed the blade with a light sanding and dip in ferric chloride. Thanks @Barmoley ! I had asked him a year ago to contact me if he ever decided to sell this gem and thanks so much for giving me the chance to add this unique knife to my collection.

My god, that is a stunner.

 

[nwshull]

The Kono I


I assume yours was also from To Go? Is your handle also weirdly skinny?

Konos tend to have skinny handles.

 

[tchan001]

Another Swede dropped by today, Steel by Lundbergs 282mm x 58mm 26c3 with desert ironwood handle with buffalo horn ferrule and tin spacers.

 

[Neofolis]

Yay, my first arrival, Hinoura White #1 Kurouchi 165 Nakiri.

Sorry, I did make a couple of attempts at choil shots, it's safe to say I need a little practice.

 

[Jeezuinn]

Y. Tanaka dammy

 

[dsk]

Markin 263x57mm, 210grams, 52100 older style gyuto with acacia burl pen handle. Took nearly 7 months but finally arrived yesterday. Bonus kipp choil comparison. Nice foil to my kipp which is very Japanese and thick, while the markin is more western midweight.