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[Brian Weekley]

Wrought iron cladding or Damascus? Looks more like Damascus

Of course you are right. … I’m guilty of typing without thinking. Correction made to original post. Thanks for bringing it to my attention.

 

[Mlan]

Of course you are right. … I’m guilty of typing without thinking. Correction made to original post. Thanks for bringing it to my attention.

NP, you can’t go wrong either way

 

[Bensonhai]

New White#1

Yoshikazu Tanaka Shirogami #1 Damascus Wide Bevel Gyuto 240mm Ebony Handle

 

[iandustries]

Picked up a Tetsujin 240mm in Aogami 2 last week, was finally able to put it through its paces working up a big batch of borscht last night. Daddy likes this knife!
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tempting…. are there any knives you would say it feels similar to ?

 

[HSC /// Knives]

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I have been looking for a nice example of work from Harbeer ChaHal for a couple of years. You don’t see much of his work offered on BST. My chance came when @julestools posted his HSCIII Gyuto on BST. It was exactly what I was looking for so I pushed the “Buy it Now” button.

The steel is a wrought iron cladding over a 26C3 core. It has an edge length of 240mm and a depth of 55mm at the heel. It weighs in at 234gms and offers a charred white oak and African Blackwood handle with a gorgeous suede lined charred white oak saya. As expected the workmanship and finishing is impeccable.

A few more pics …

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To welcome this new Gyuto to the family I used it to prep some veges for a sous vide cook in my Anova Precision Oven. 20 minutes at 185F, 100% steam, followed by 10 minutes at 375F after coating with a little olive oil and spices. I use Harbeer‘s Gyuto to thin slice some left over beef roast, warmed the slices in gravy then “welcome to the family“ for this special new blade.

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A wonderful knife from a great maker … well worth the wait.

Looking good, thanks for sharing
Harbeer

 

[Auskid]

Seeing lots of Tetsujin metal flows in the forum lately. I will share mine as well.

 

[chefwp]

tempting…. are there any knives you would say it feels similar to ?

I've used the 240 side by side with my Kagekiyo blue, I can't tell a difference in use. The Kagekiyo has a bit more forward balance, but honestly I cannot perceive the difference while using it. The Tetsujin is a bit heavier. I've yet to go through any volume of hard veggies, so we'll see. The 210 is very similar to my Yoshikane SKD, but doesn't have that flat spot near the heel that bothers a lot of folks (not me).

 

[chefwp]

I've used the 240 side by side with my Kagekiyo blue, I can't tell a difference in use. The Kagekiyo has a bit more forward balance, but honestly I cannot perceive the difference while using it. The Tetsujin is a bit heavier. I've yet to go through any volume of hard veggies, so we'll see. The 210 is very similar to my Yoshikane SKD, but doesn't have that flat spot near the heel that bothers a lot of folks (not me).

I still would love to try out a Takada blue 240 for a few weeks if anyone wants to loan me one.

 

[Bensonhai]

 

[cawilson6072]

Just received this today from Butch. The weight surprised me a bit, but it just works for the in hand feel for my big hands. This is the 4.5 in "steak", but for me it is a parer.

 

[Philip Yu]

Pie Cutlery. This, I customized not the handle, but the steel. His White #1. Boneless ribs I'm thinking.

 

[Benuser]

A modest carbon parer from the new Böker carbon series. Comes with a geometry that favours peeling. Certainly not with the thinness we're used to with Robert Herder. Otherwise a decent little knife, well made, for little money (€30 incl. VAT).

About a short slicer from the same series:
https://www.kitchenknifeforums.com/threads/böker-cottage-craft-short-slicer.54035/

 

[pjheff]

Just received this today from Butch. The weight surprised me a bit, but it just works for the in hand feel for my big hands. This is the 4.5 in "steak", but for me it is a parer.

What steel?

 

[cawilson6072]

What steel?

XHP

 

[Perverockstar]

Nigara Hamono Kurouchi R2 Sujihiji 255mm . I was really looking forward for this one.

 

[Giovanny Torres]

Wakui blue#2 damascus, arrived some time ago but didn't post. The tang hole is not completely sealed, what's the best way to fix it? Was thinking with beeswax, byt never done that.

 

[M1k3]

Wakui blue#2 damascus, arrived some time ago but didn't post. The tang hole is not completely sealed, what's the best way to fix it? Was thinking with beeswax, byt never done that.View attachment 173288View attachment 173289

Beeswax. Roll it between your fingertips to shape it and warm it up some. Then stuff it into the hole. Cut away excess if necessary.

 

[Giovanny Torres]

Beeswax. Roll it between your fingertips to shape it and warm it up some. Then stuff it into the hole. Cut away excess if necessary.

Thank you! Is easier than I expected, I was thinking that I'll need to melt it in a microwave or something like that.

 

[M1k3]

Thank you! Is easier than I expected, I was thinking that I'll need to melt it in a microwave or something like that.

I'd melt if there's a lot of empty space to fill up. If just closing the hole, how I previously said to do it is fine.

 

[damiano]

Ashi Hamono ginga 180 petty. Thanks to all who contributed to me choosing this knife!

 

[tylerleach]

135cr3


I absolutely do not need intervention, thank you very much.

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This is beyond
My heart!

 

[Knivperson]

After seeing Kamon’s Darth Vader gyuto on IG , I decided to give my KKF Kamon an etch and polish.
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How did you do it!!?

 

[Brian Weekley]

How about this for a study in contrasts …

An XL Takeda AS vs a BB Mini Cleaver.

 

[esoo]

How about this for a study in contrasts …

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An XL Takeda AS vs a BB Mini Cleaver.

You need to add in one of the Watanabe or Takeda Ko-nakiri size (120mm edge length)

 

[tylerleach]

How did you do it!!?

Yes I second that question. Mine would look real saucy etched like that.

 

[tylerleach]

How about this for a study in contrasts …

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An XL Takeda AS vs a BB Mini Cleaver.

That BB is super cool though. I’ve been wanting to try one of his.

 

[Bico Doce]

Here's a hot one from Devin Thomas. 250 gyuto, 284 grams, 52100 edge, 80crv2/nickel ladder damascus back. If anyone's wondering, his knives also perform as good as they look.

 

[BillHanna]

How about this for a study in contrasts …

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An XL Takeda AS vs a BB Mini Cleaver.

Wrong thread lol

 

[tylerleach]

Here's a hot one from Devin Thomas. 250 gyuto, 284 grams, 52100 edge, 80crv2/nickel ladder damascus back. If anyone's wondering, his knives also perform as good as they look.

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*stank face*
So good it’s gross

 

[drsmp]

@Knivperson @tylerleach
Kamon Etch - quick polish with diamond paste/emulsion on hard felt pad, wash with dish soap then Windex then etch in dilute FeCl (mine is maybe 20% FeCl solution copper etchant from MG chemicals and 80% water) . Spray again with Windex to neutralize acid, hot water rinse then second quick felt pad polish and 3hrs in instant coffee soak ( 1/2 jar then fill plastic pasta container with water ) and rinse well in water. Polished with sunshine cloth, second coffee soak for a couple hrs, wash with dish soap and final sunshine cloth polish.
Only down side is you do pretty much lose the blue torch color on the tang.
Kamon also uses FeCl but for safety reasons suggested just coffee - so that would also probably work but may take an all day soak.