konsuke
Well-Known Member
May I ask how you like it? Does it flex much/ can you cut hard vegetables?
Show your newest knife buy
- Thread starter Mr.Magnus
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After six years or so with increasing number of better and better J-knives and some by modern western makers, I finally ordererd a couple of carbon steel Sabatier K's. New, not vintage or NOS.
The store did not go overboard with packaging, just a couple of loose knives with cardboard sheaths in a cardboard box:
No other packaging material was present in the box. Oh well, the knives survived. Slighty bent tips, easy to bend back.
The knives themselfs are yet not tried, but they were at least sharp enough to destroy my spunge during initial washing when I wasn't careful.
The big one is 230mm long and tapers from 3mm at the handle to 2,5 mm in the center. The 1mm with at the back comes 7 mm from the tips. The smaller one is 150 mm and tapers from 2,5 mm at the handle.
The finish is not top level, the two things noted so far is that the handle scales are not even on the big knife (see pic) and that the blade on the same knife has a slight frown. Will be solved over time.
(please disregard my dirty work bench).
Why buy this when I have plenty of probably better knives? Because I wanted to try them, as simple as that.
The store did not go overboard with packaging, just a couple of loose knives with cardboard sheaths in a cardboard box:
No other packaging material was present in the box. Oh well, the knives survived. Slighty bent tips, easy to bend back.
The knives themselfs are yet not tried, but they were at least sharp enough to destroy my spunge during initial washing when I wasn't careful.
The big one is 230mm long and tapers from 3mm at the handle to 2,5 mm in the center. The 1mm with at the back comes 7 mm from the tips. The smaller one is 150 mm and tapers from 2,5 mm at the handle.
The finish is not top level, the two things noted so far is that the handle scales are not even on the big knife (see pic) and that the blade on the same knife has a slight frown. Will be solved over time.
(please disregard my dirty work bench).
Why buy this when I have plenty of probably better knives? Because I wanted to try them, as simple as that.
It flexes, not alot but still not to my liking. My example is pretty well grinded so it went through harder vegetables with no problems, but you can feel the front half of the blade just want to go into another direction.
Pardon my ignorance, but who is Evan? That knife is a stunner!
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Evan Antzenberger, a French maker.
nbcaznmaster
Well-Known Member
Ai&Om. They had a drop a while ago. Best bet is to watch social media for future drop dates and spam F5 on BST.
Uncle Danny
Sorry about that pineapple pizza thing
Oh… I’m happy today.
Yoshikazu Ikeda 240mm. White #2 gyuto
Yoshikazu Ikeda 240mm. White #2 gyuto
Bico Doce
aka Big Dice / Bocce Ballz / Big Douche
Here’s a little test prep I did - finely chopped pico de gallo in progress…
Why use a 290 suji for this? Because I can. Sorry yours didn’t work out for you but Evan made me a great knife and it performs well.
Captain Sensible
Active Member
Yoake Migaki 240
RRLOVER
Senior Member
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Very nice!!!...Love that it performs!...And it is Beautiful...I am jealous...lol
New to me HF wrought iron 12519 with a forge hollow grind.
Ohhhhhh that’s sweeeeet
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Sukenari 240 -- very, very impressive first impression. Passed the apple test with flying colors.
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where's the box from? That's nice
I got it after I saw Kamon's post. It's from Dekoheldin. Messer Box. Completely made out of wood
Had to take a bunch of pictures of this guy… this is a 280 yanick clad in damascus that’s old wrought mixed with 15n20. Very lovely beast.
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Dang. Want one of those.
Dan-
Senior Member
Picked up one of my bucket list items (it is fairly humble):
210 Sukenari b2 kamagata usuba
I immediately katsurimuki a cucumber (just the peel because my kids love quick Japanese pickles, though I did get carried away for one section and it turned into batons), and it was a million times easier than using a yanagiba.
Tonight’s dinner will be entirely by single bevel.
210 Sukenari b2 kamagata usuba
I immediately katsurimuki a cucumber (just the peel because my kids love quick Japanese pickles, though I did get carried away for one section and it turned into batons), and it was a million times easier than using a yanagiba.
Tonight’s dinner will be entirely by single bevel.
Attachments
These are hot... is that a 'dude where's my car' tattoo?
Slowed down on buying knives as of lately but here’s my newest addition. I just love Ginsan (Silver 3) and im always curious how Shoguo Yamatsuka’s Ginsan compared to Satoshi Nakagawa’s Ginsan. Hado Kijiro Ginsan 240mm with Urushi handle. Might have to use this tonight at work. 
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I have the bunka version of this. Really love the grind, crazy thin. And the urushi handle is super niceSlowed down on buying knives as of lately but here’s my newest addition. I just love Ginsan (Silver 3) and im always curious how Shoguo Yamatsuka’s Ginsan compared to Satoshi Nakagawa’s Ginsan. Hado Kijiro Ginsan 240mm with Urushi handle. Might have to use this tonight at work.
Exactly my thoughts!
Grind is thin AF!
Yes, it is. Good eye!! My twin sister has the “dude” in the same spot.
DrD23
Well-Known Member
All these Yanick's are killing me 
nice handle… is it too slippery or nah?Slowed down on buying knives as of lately but here’s my newest addition. I just love Ginsan (Silver 3) and im always curious how Shoguo Yamatsuka’s Ginsan compared to Satoshi Nakagawa’s Ginsan. Hado Kijiro Ginsan 240mm with Urushi handle. Might have to use this tonight at work.
