Aww you ruined it I wanted doggy pawFor people who don't know it's actually a lynx paw.
Really nice Isasmedjan. Clean and nice
Blue 2 integral honyaki doggy knife
Dude said it's doggy knife then it's a doggy knife!For people who don't know it's actually a lynx paw.
So why is called a Dog paw? I just choose this post to ask the questionI seem to remember that it was dog paw too, very odd @Isasmedjan didn't you say it was a dog paw somewhere?
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.So why is called a Dog paw? I just choose this post to ask the question
Just out curiosity why did you not have it polished by the maker?Fellipi 240x55 ish wrought over 52100. Need to learn how to polish this
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.Just out curiosity why did you not have it polished by the maker?
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.You need nagura or uchi which he doesn’t have.
I LOVE Kagekio's Kanji.
nice! loving my 210240 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.
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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.nice! loving my 210
There's a finish "painted on" that mimics the look of a wide bevel.@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.
Sorry about that. I misspoke. Knife is great but the finish itself feels a little sticky.@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.
@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:
This thing showed up the other day. No idea how it happened.
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