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- Thread starter Mr.Magnus
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Not new but pretty new - Rader 240 gyuto in 52100 after a few meal preps. I polished the blade with diamond paste and emulsion so it has nice mirrors and the colors really pop.
Kippington petty? Damn, nice find!
I was able to find it thanks to my WTB petty thread.
i really love to buy here.. nothing but great sellers so far.
think I'm gonna love that petty, impressive taper and geometry for such a relatively small blade.
man I love his stuff, congrats
225 got a 200 sibling
Interesting part is that both are kitchen tractors but have different grinds.
Interesting part is that both are kitchen tractors but have different grinds.
Every time I see this one I instantly think “what can I offer as trade for it”.
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I've had it for awhile, but finally finished the handle and gave quick Uchi finish. 270 Y Tanaka in Blue no. 1
tostadas
Hobbyist / Craftsman
Been meaning to try one of the tall moriheis. There seems to be 2 versions out there depending on the vendor. A heavy one like you have, and another that's around 190g.
I purchased this Bunka by Kyohei Shindo some months ago from @Woshigeren on BST then had a torched blue eucalyptus saya made to by Taylor at Kaiso Knives (Taylor had previously rehandled it with the eucalyptus burl). Taylor is an artist - even taking the care to make the saya pin of eucalyptus burl to match his prior handle work!
I’ve not had to sharpen the knife yet - but the thinness of the grind that is discussed for these Bunka is as advertised. It’s my only true laser and a real fun experience to use.
I’m posting the Kaiso Knives Instagram link since Taylor’s photography makes mine look old timey.
I’ve not had to sharpen the knife yet - but the thinness of the grind that is discussed for these Bunka is as advertised. It’s my only true laser and a real fun experience to use.
I’m posting the Kaiso Knives Instagram link since Taylor’s photography makes mine look old timey.
And! I’ve wanted one of these Zakuri mini knives since I had seen them for heaven knows what reason. The heart wants what the heart wants. I reached out to the blacksmith directly with no response and posted WTB here. Finally JKI received stock of a few of these and I was able to pounce. Kiwi 
beware!
beware!Attachments
icanhaschzbrgr
ill-Known Member
A large pile of money will usually do the trick. A VERY large pile in this particular case
I got the “new reply to your watched thread“ email and was hoping you were referring the Zakuri mini knife. Alas…
I don't have my own photos yet, but Karol, of made by karys sent these teasers of my first full custom. My phone lense is cracked and takes garbage pictures, but she arrived today and feels great. Karol was great to work with and did a phenomenal job.
220 x 54. 125SC steel. Maple burl handle
Edit: added more photos. It cuts beautifully.
220 x 54. 125SC steel. Maple burl handle
Edit: added more photos. It cuts beautifully.
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Karl Dial
Active Member
Yu Senko 240mm gyuto. Dope!
These are my two newest blades!
Jiro Petty #313
Kisuke Manaka ATS-34 210mm gyuto
Actually, while I was typing this I had another knife arrive!
Kisuke Manaka Aogami 1 240mm “Thicker” gyuto. This thing is a beast!
Jiro Petty #313
Kisuke Manaka ATS-34 210mm gyuto
Actually, while I was typing this I had another knife arrive!
Kisuke Manaka Aogami 1 240mm “Thicker” gyuto. This thing is a beast!
Is this the 300+ gram one from Miura?
Yeah, the 240mm “thicker” is from Miura. I’ll weight it & give exact measurement in the AM. I’ve got to say that Shunsuke is producing some of his finest work, can’t imagine what one of those ENN feel/look like in hand.
Love it!First workout for my Sakai T Deba and Kagekiyo petty; 6 trout.
I did get a small chip on the deba that I'll need to work on though.
Back in November Alex Horn made several entries in the DCI (Damasteel Chef International). Due to Covid this years event was an online event, although many makers previously presented teasers on their knives on Instagram. There were many gorgeous knives but it struck me there were quite a few “flights of fancy” … wonderful knives but somehow probably not preferable to home or professional chefs as daily users. I appreciate “objects de art” but when I plunk my money down I want something usable in my kitchen. I admit to having a few drawer queens, but not many. In any event I was drawn to Alex Horn’s entries and stepped up to purchase one of his Damasteel gyutos.
USPS wasn’t really very helpful in getting this new knife to me. It languished for over 60 days in the LA International Distribution Center. Not to be too critical, though, as I expect being slammed with shipments in the days of Covid had a lot to do with the delay.
It is a very useful knife for my new small kitchen with a blade length of 210mm, depth at the heel of 51mm, tapering from 2.62mm at the heel, 2.48mm mid blade and 1.41mm 1” from the tip. It weighs in at a handy and maneuverable 168gms.
A few pics …
I actually have put the knife to quite a bit of use but for some reason only have a single miserable “in use” pics of the knife and a well past it’s best before date carrot. That doesn’t belie the wonderful performance of this knife. It’s a winner in every respect. Check out my post in the “Naughty Schoolboy” thread for proof.
The carrot!
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Bit of a project/niche knife for me, and I haven’t decided whether I’ll keep it.
Konosuke White #1 330mm yanagiba.
Konosuke White #1 330mm yanagiba.
With a little help from my friends, I managed to take possession of a Yanick Gyuto this week. It’s a beauty having a 135Cr3 core, clad with soft iron and featuring a Madagascar Ebony handle. It has a blade length of 258mm, a 246mm edge length and a depth at the heel of 56mm. The blade has a sweet distal taper of 4.17mm at he heel, 3.12mm mid blade and 1.41mm 1” from the tip. On the scales the knife weighs in at 260gms.
A few pics …
The knife arrived beautifully sharp. I couldn’t wait to put it in action. First up was a sweet potato destined for a family favourite casserole. Following that was a top round roast that I dry brined for 48hours then gave it a cook in my Anova Precision Oven. 61/2 hrs at 129F to 129F internal temp, 100% steam followed by 15 minutes at 400F, no steam, final temp about 132F internal. A perfect medium rare.
Some final pics.
The results speak for themselves. This Yanick is a seriously fine example of the knife makers art. I’m lucky to have it.
Ikenami Hamono Kawamuki 100mm
And I couldn't resist, joining my 150mm Petty, Toyama 210:
And I couldn't resist, joining my 150mm Petty, Toyama 210:
