The surname looks like a german surname.
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- Thread starter Mr.Magnus
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They look great.
What about the prices?
The most recent full tang honyaki 250x60 was 860 Euro, with 50 Euro shipping to US. That works out to about $1,000.50 USD. Then customs got me for another $93.75, so all told about $1,094.25.
These knives seems great.
The prices are high.
Probably they worth it, but it's too much for me
Thank you.
Speaking of french smiths. Milan Gravier 135Cr3 clean wrought-iron clad gyuto. Handle is his hexagonal shape in Padduk with a hammered dark stainless steel bolster. 248 x 61mm 258g.
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Yepwas this posted on one of his stories?
Just got my custom in from Tony LaSeur. 230mm 26c3 steel gyuto (polished to show the hamon) with stabilized ambrosia maple scales.
F&F are a cut above. Tony is such a craftsman and a pleasure to work with!
F&F are a cut above. Tony is such a craftsman and a pleasure to work with!
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Love the profile and the handle. Beautiful knife.
Milan Gravier gyuto in twisted dirty wrought iron on 135Cr3 with a deep etch. Handle is Bocote and a darkened stainless steel bolster in a rokkaku hanmaru shape. My second deep etch from him and it's such a beautiful finish.
Length heel to tip: 217mm
Height at heel: 56mm
Weight: 209g
Length heel to tip: 217mm
Height at heel: 56mm
Weight: 209g
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Sweeeeeeeeet!
So I've used Unshu Yukimitsu a bunch the past couple days/big Easter cooking and I cannot recommend it enough. Absolute veggie monster, falls through onions like a laser and that thin k-tip makes it really fun with shallots. No stiction, food just stays on the board, same with potatoes they just sit pretty on the board after cutting. It's pretty flat so excels at push cuts/chops, bites in to my board too much to feel comfortable rock chopping with it. Killer grind, I'm so happy with it.
Glad to hear, the grind does look excellent from your pics.
I asked Michael about his knives and he replied today saying Kusunoki is snowed under with orders after a recent nationally broadcast NHK doc about them, so any order should take an extra while.
Glad he got the recognition he deserve not just from us knife nerds, its probably gonna be hard to get his stuff now.
Also kind funny, his grind is actually close to Birgersson‘s than other Japanese makers to me.
Ah that's a bummer. I'd say it's worth placing an order and just getting a surprise at some point, instantly became one of my best knives, though it's too soon to speak to the edge retention/longevity or how it sharpens. Excellent out of box edge, I haven't touched it up at all.
@blokey @SwampDonkey yeah I'm glad for him as well, certainly the recognition is well deserved.
BTW what he meant by the longer than usual wait time is "a few months", vs. the usual 4-6 weeks. Totally reasonable IMO. I'll order something for sure, just not sure yet exactly what knife.
(With the exception of his petty knife, which was featured in the documentary and has a 18 month waitlist.)
BTW what he meant by the longer than usual wait time is "a few months", vs. the usual 4-6 weeks. Totally reasonable IMO. I'll order something for sure, just not sure yet exactly what knife.
(With the exception of his petty knife, which was featured in the documentary and has a 18 month waitlist.)
The single bevel one? I ordered one 2 months ago and should arrive next week.
not sure which one exactly, I’m guessing it’s the 150 ryoba
So does this mean I have to buy a Bigersson now?
His knives are great, hard hard steel and thin grind. Tho it’s a personal choice ultimately, we all have more than enough knives to do everything in kitchen lol
Sounds up my alley. I need to sell some knives first, I'm out of room on all my racks and starting to overcrowd them where I look like a hoarder
Scott
Well-Known Member
Recently snagged up a few pieces to round out what I have. These were the quickest to arrive in amazing condition.
Yanick 242mm
Halcyon 243mm Diamond Wide Bevel
Guest appearance with my other Yanick 254mm
More on the way and probably 2 or 3 out soon. Can't wait to take a group shot when they're all here.
Yanick 242mm
Halcyon 243mm Diamond Wide Bevel
Guest appearance with my other Yanick 254mm
More on the way and probably 2 or 3 out soon. Can't wait to take a group shot when they're all here.
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After seeing a few on here, decided I really missed having a kagekiyo. Something about a nice dama wide bevel just makes me happy.
New knife day is clearly the best day. Really want to fail A1A so I can use it but sadly still gotta wait for 20 days.
Shi Han 125mm A2 ktip petty. Damn the tip is really really thin. And it's very faint but some banding can be seen (I think it's banding but not an expert and it's really hard to capture).
Shi Han 125mm A2 ktip petty. Damn the tip is really really thin. And it's very faint but some banding can be seen (I think it's banding but not an expert and it's really hard to capture).
