Giovanny Torres
Well-Known Member
I went to Dhl today to pick up my Yanick!
the peeler or the knife?Jiro #268 255x60 and a veggie peeler they threw in for some reason…
coming soon to BST…
Kamon laser just showed up
Nice handle, who made that for you?Two new TFs in the last couple months. Got the Sugi/Forty/TF 210 first and then ended up picking up a Denka 210 on BST.
Did some work rounding the heel and spine of the Denka after it arrived and feels much better in hand now. Both have had work on the blade road/thinning done before I got them. I'm very happy with how both perform even though they feel quite different from each other. One day I might upgrade to a 240 denka but I'm happy for now. The Japanese elm burl on Jobone's handle is absolutely beautiful, pictures don't quite do it justice.
Sugi/Forty/TF:
Length (heel to tip): 216mm
Height at heel: 51mm
Weight: 182g
TF Denka:
Length (heel to tip): 211mm
Height at heel: 50mm
Weight: 222g
View attachment 135595View attachment 135596View attachment 135592View attachment 135598View attachment 135599View attachment 135637View attachment 135600
It was done by Jobone at Sugi. He does some beautiful work.Nice handle, who made that for you?
here’s another dump of all the new boys since the last post I made:
View attachment 135859
View attachment 135858
View attachment 135857
View attachment 135856
View attachment 135855
View attachment 135854
View attachment 135853
View attachment 135852
View attachment 135851
View attachment 135850
Just arrived. Haven't even cleaned the lacquer off the blade.
Gesshin Kagekiyo 330mm White #1 Kiritsuke Yanagiba
View attachment 136570
It's sashimi tonight. Just for this occasion, we have tuna, salmon, and hamachi from Quality Seafood.It must be time for sushi. Very nice.
It's sashimi tonight. Just for this occasion, we have tuna, salmon, and hamachi from Quality Seafood.
amenuse my wife's opinion as the final, authoritative answer.
I haven't made sushi, so can't compare. Last time I sliced somewhat thin, put a dab of wasabi at one end, folded and dipped lightly in soy sauce. I'll try to remember to check tonight and use my wife's opinion as the final, authoritative answer.
For the thickness of the sashimi, the wife has spoken. I said it looked like about 3/16", but she countered with "I'd say it's closer to 1/8". So the answer is closer to 1/8" (but no more than 3/16"). For length, cross grain across the block which is about 3" wide (measured, not someone's opinion).
Here are a few more pictures after cleaning the blade with acetone but before using. Again: Gesshin Kagekiyo 330mm White #1 Kiritsuke Yanagiba
View attachment 136679View attachment 136680View attachment 136681
This is probably the nicest handle from Yanick I’ve ever seen…I went to Dhl today to pick up my Yanick!View attachment 136387View attachment 136388View attachment 136389View attachment 136391View attachment 136392
Where did you get this?Sakai Kikumori 240mm Blue 1 Damascus by Y Tanaka, wide bevel version.
- OOTB sharpness was scary sharp, after a few strops on leather it glided through the roots of an onion, the part that typically gives me the most resistence
- fit and finish is superb. Perhaps because this a more classic brand/ design, the spine was less rounded vs Hitohira Tanaka Kyuzo
- Weight comes in at 173g vs 192 on the Tanaka Kyuzo
- came with a protective layer of lacquer? Which I removed with an alcohol pad.
- purchased at strata together with the tanaka kyuzo which I will upload pics shortly
Where did you get this?
Enter your email address to join: