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- Thread starter Mr.Magnus
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Aww you ruined it I wanted doggy paw
HansCaravan
Well-Known Member
I picked this up after losing my other pocket knife (don't ask). Buck 112 Slim Ranger.
bahamaroot
Idiot Savant
Dude said it's doggy knife then it's a doggy knife!
I seem to remember that it was dog paw too, very odd @Isasmedjan didn't you say it was a dog paw somewhere?
So why is called a Dog paw? I just choose this post to ask the question
I seem to remember Jonas saying somewhere that his mark was a dog paw representation and a story that goes with it. @JayS20 says it is a lynx paw. So we need the maker to come to the rescue and set this straight.
2 weeks of waiting and my custom is finally home. Masakage Koishi AS 210mm Gyuto with Joonetsu Solid Black Horn, Fossil Mammoth tooth spacer.
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So yeah, they all delivered on the same day coming from various countries.
Top to bottom:
Wakui White 2 Gyuto 240mm, Takeda Stainless Clad AS Mioroshi Deba 220mm (measures in at 215mm), Hado Urushi Ginsan Santoku 170mm
Top to bottom:
Wakui White 2 Gyuto 240mm, Takeda Stainless Clad AS Mioroshi Deba 220mm (measures in at 215mm), Hado Urushi Ginsan Santoku 170mm
Bigbbaillie
Well-Known Member
Haven't been on here much lately but recently got this and can't resist the urge to show it off to the only people I know who will really appreciate it.
Just out curiosity why did you not have it polished by the maker?
I mean it has a normal polish. I'm talking about a kasumi to bring out some details in the wrought. I didn't ask but many makers don't do it, and if they do, it's quite expensive.
You need nagura or uchi which he doesn’t have.
Curious what sort of progression you used on the one you sold if you don't mind sharing. I was thinking taking it to high-ish grit then uchi fingerstones.
sunn
Knife Spa Berlin
MowgFace
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DitmasPork
Senior Member
240 Konosuke Sumiiro, SLD, gyuto.
Picked up this new stainless as a travel knife—stoked, f&f superb, gorgeous ku nashiji finish. After using carbons almost exclusively for the past decade, I’m wanting to explore stainless gyutos.
Picked up this new stainless as a travel knife—stoked, f&f superb, gorgeous ku nashiji finish. After using carbons almost exclusively for the past decade, I’m wanting to explore stainless gyutos.
DrD23
Well-Known Member
nice! loving my 210
@labor of love can you explain to me what you mean by faux wide bevel. I’m having a hard to understanding what makes it a faux or a real one. You can pm if you want as I don’t want clog this thread. I own a Hado white 2 “shiro” and was just curious.
DitmasPork
Senior Member
Cheers! It was a tough decision choosing between the 210 and 240. Went with the latter because I tend to do more supper parties while traveling—a longer knife beneficial for the larger amounts of food prepped; knife sometimes left sitting for a while covered in meat juice, etc.
The Sumiiro definitely has some nice heft to it.
There's a finish "painted on" that mimics the look of a wide bevel.
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Sorry about that. I misspoke. Knife is great but the finish itself feels a little sticky.
It is a real wide bevel but the finish is sandblasted and somewhat scratchy
nickw_
Well-Known Member
This thing showed up the other day. No idea how it happened. 
165mm Hitohiro Togashi Petty.
Stainless clad White #1. 156mm edge length, 28mm tall at heel, 2mm thick at heel.
I’m smitten with it. It glides through fruit and veggies.
165mm Hitohiro Togashi Petty.
Stainless clad White #1. 156mm edge length, 28mm tall at heel, 2mm thick at heel.
I’m smitten with it. It glides through fruit and veggies.
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tally-ho
Well-Known Member
@Kevo90 sent me tracking for this from London less than 12 hours ago, and it's here already (I'm in California). My quest to acquire KS profile knives continues. Got the Kashima not too long ago, and the Vintage Sabatier also not long ago, and here's the KS. Hopefully I can exercise some self control since I don't know how many 240mm gyutos a fella can (should?) have, but I've got a lot.
with the kashima:
all the flavors so far, the modern sab, kashima, vintage sab, and the KS:
Then maybe a Mazaki (2021 profile) or Fredrik Spåre MCX next time. Profiles are quite close but with a different cross section/grind so you can experiment different cutting feels.
F. Spåre MCX 250mm on top of a Masamoto KS 240mm
Mazaki 240mm on top of a Masamoto KS 240mm
Balance points
This thing showed up the other day. No idea how it happened.
Curious... same thing happened to me. Weird...
A Yu Kurosaki Senka-Ei 240mm Gyuto has landed at my doorstep. It's flashier than my knives usually are, but since it's not damascus, I count it as not yet too flashy. I saw it in the shop and well, it triggered that K-Tip urge that I have had for 10 years or so. I liked the simple handle and the modern shape. Fit and finish are quite good, they just forgot to smoothen the right side of the spine - left side is perfect lol. Not a big deal, will take like 2 minutes to fix. The rest of the knife is flawless.
Profile is a bit more round than I expected, I was expecting a Nakiri hidden inside with a almost-flat back portion of the blade. But I didn't check this with the vendor, so that's on me 100%. I rarely ever do rocking cuts, so I'd have liked to have that. But we'll see if this is relevant in the long run.
Feeling guilty, since I just got the great Ashi Ginga just last week. Now I've really upgraded my gear. Even though... maybe a fitting petty or two?
It feels a lot larger than I expected, like it's 1/3 bigger than the Ashi, which it isn't.
EDIT: It is! The whole blade is 270mm, the cutting edge is 250mm. The Ashi has 240/230mm respectively, which is what I expected. That explains why it feels so long
. Weight is 184g, so quite light all in all with just enough weight not to be a pure laser anymore.
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