The surname looks like a german surname.Evan Antzenberger, French smith
The surname looks like a german surname.Evan Antzenberger, French smith
The surname looks like a german surname.
I got an absolute heater here. I don't name knives or anything, but when I first opened this one up I'm like...this is the dark knight lol. My first from Evan.
135CR3 honyaki with such a crazy hamon and the most insane banding ever.
225x62
Super chonk 287g
4.7mm spine but gets real thin behind the edge
African blackwood and mother of pearl handle
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They look great.Yeah guess it does. He’s based in France though. This is his IG: Login • Instagram
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.They look great.
What about the prices?
These knives seems great.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.
Thank you.Evan Antzenberger, French smith
Yepwas this posted on one of his stories?
Love the profile and the handle. Beautiful knife.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 was is such a craftsman and a pleasure to work with!
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Sweeeeeeeeet!Voila
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.wow, grind looks great. please let us know how it performs, I'm curious to try the makers from KnifeJapan, Unshu Yukimitsu specially
Glad to hear, the grind does look excellent from your pics.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 he got the recognition he deserve not just from us knife nerds, its probably gonna be hard to get his stuff now.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.
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.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.
The single bevel one? I ordered one 2 months ago and should arrive next week.@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.)
not sure which one exactly, I’m guessing it’s the 150 ryobaThe single bevel one? I ordered one 2 months ago and should arrive next week.
So does this mean I have to buy a Bigersson now?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.
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 lolSo does this mean I have to buy a Bigersson now?
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 hoarderHis 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
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