Quantcast

The collection

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

esoo

Supporting Member
Joined
Jan 16, 2018
Messages
999
Reaction score
1,177
Location
Canada, eh?
After having been here a while, I figure I might as well post up a few pics. I figured when I'm forgetting knives that I've had I need someplace to record knives as they come and go

20200609_202135.jpg

Kaeru 270 Stainless Suji
Kono HD2 210
Devin Thomas 225 AEB-L

20200609_202742.jpg

Victorinox 8"
Victorinox 6" stiff boning
Misono 195 Swedish Carbon Lefty

20200609_202934.jpg


Miyabi 90 paring
Tojiro 165 Santoku
Tojiro 165 Nakiri
Mazaki 170 Nakiri

I don't really consider the Tojiros part of my active kit as I never use them. However, my daughter and fiancee absolutely love them, so I can't replace them. I keep them sharp and they keep using them.

Two are for sale at the moment (Mazaki and Misono), but they are in my possession still so they get pictured. One knife inbound to be pictured when it lands.

Things I've sold since I started here:
ZKramer Carbon 8" - never felt right in the hand
ZKramer Carbon 10" - because someone asked nicely
Kono GS 240 - too lasery at the length for what I wanted
Kotetsu 180 Bunka - too thin at the edge for general use in my kitchen
Takeda Large NAS Nakiri - too much belly
Kaeru Stainless 210 Gyuto - just needed to make room for other stuff
Miyabi Birchwood 8" Chefs - balance point too far back
Miyabi Black 7" Santoku - wedged really bad, didn't want to try thinning
Zwilling Diplome 8" - balance point too far back
ZKramer Essential 10" - as I regretted selling the ZKramer 10" Carbon (and can't buy one in Canada anymore), tried to relive the experience with this and it just wasn't the same.

It'll be interesting to see how this changes in a couple of years.
 

Qapla'

Senior Member
Joined
Jun 30, 2018
Messages
713
Reaction score
205
How did you patinate the Misono?

What made you choose wide-bevels for the sujihiki?
 

esoo

Supporting Member
Joined
Jan 16, 2018
Messages
999
Reaction score
1,177
Location
Canada, eh?
How did you patinate the Misono?

What made you choose wide-bevels for the sujihiki?
Going back the review I did on the Misono:
A 50/50 mix of 6% vinegar + hottest tap water for 20 minutes, clean the knife, then reheat the solution in the microwave, and two more 20 minute soaks with fresh water cleaning and scrub in between and I've gotten a very dark patina on the knife:
That was done two years ago. The pattern on it now is just was has naturally developed since then. And I don't baby my carbon - it gets used for dinner prep and left until I'm done prepping to get washed, or it gets left until after the meal to be cleaned. I've never seen rust on it.

As for the suji - that is fake wide bevel sandblasting. I like the knife quite a bit, but can't be bothered to polish that out.
 

esoo

Supporting Member
Joined
Jan 16, 2018
Messages
999
Reaction score
1,177
Location
Canada, eh?
Updating the sold list as I just sold two more:
ZKramer Carbon 8" - never felt right in the hand
ZKramer Carbon 10" - because someone asked nicely
Kono GS 240 - too lasery at the length for what I wanted
Kotetsu 180 Bunka - too thin at the edge for general use in my kitchen
Takeda Large NAS Nakiri - too much belly
Kaeru Stainless 210 Gyuto - just needed to make room for other stuff
Miyabi Birchwood 8" Chefs - balance point too far back
Miyabi Black 7" Santoku - wedged really bad, didn't want to try thinning
Zwilling Diplome 8" - balance point too far back
ZKramer Essential 10" - as I regretted selling the ZKramer 10" Carbon (and can't buy one in Canada anymore), tried to relive the experience with this and it just wasn't the same.
Mazaki 170 Nakiri - really nice knife, just the one that finally told me that I'm not really a nakiri guy
TF 150 Nashiji petty - nice knife, but role got replaced by the Victorinox boning knife
Misono 190 Swedish Carbon Lefty - balance point too far back
 

esoo

Supporting Member
Joined
Jan 16, 2018
Messages
999
Reaction score
1,177
Location
Canada, eh?
Another update as I realized I'd forgotten another one:
ZKramer Carbon 8" - never felt right in the hand
ZKramer Carbon 10" - because someone asked nicely
Kono GS 240 - too lasery at the length for what I wanted
Kotetsu 180 Bunka - too thin at the edge for general use in my kitchen
Takeda Large NAS Nakiri - too much belly
Kaeru Stainless 210 Gyuto - just needed to make room for other stuff
Miyabi Birchwood 8" Chefs - balance point too far back
Miyabi Black 7" Santoku - wedged really bad, didn't want to try thinning
Zwilling Diplome 8" - balance point too far back
ZKramer Essential 10" - as I regretted selling the ZKramer 10" Carbon (and can't buy one in Canada anymore), tried to relive the experience with this and it just wasn't the same.
Mazaki 170 Nakiri - really nice knife, just the one that finally told me that I'm not really a nakiri guy
TF 150 Nashiji petty - nice knife, but role got replaced by the Victorinox boning knife
Misono 190 Swedish Carbon Lefty - balance point too far back
CCK 1103 - figured I'd focus my technique on gyutos at the time
 

esoo

Supporting Member
Joined
Jan 16, 2018
Messages
999
Reaction score
1,177
Location
Canada, eh?
There was a quick buy/sell that I've forgotten to put on my sold list:
ZKramer Carbon 8" - never felt right in the hand
ZKramer Carbon 10" - because someone asked nicely
Kono GS 240 - too lasery at the length for what I wanted
Kotetsu 180 Bunka - too thin at the edge for general use in my kitchen
Takeda Large NAS Nakiri - too much belly
Kaeru Stainless 210 Gyuto - just needed to make room for other stuff
Miyabi Birchwood 8" Chefs - balance point too far back
Miyabi Black 7" Santoku - wedged really bad, didn't want to try thinning
Zwilling Diplome 8" - balance point too far back
ZKramer Essential 10" - as I regretted selling the ZKramer 10" Carbon (and can't buy one in Canada anymore), tried to relive the experience with this and it just wasn't the same.
Mazaki 170 Nakiri - really nice knife, just the one that finally told me that I'm not really a nakiri guy
TF 150 Nashiji petty - nice knife, but role got replaced by the Victorinox boning knife
Misono 190 Swedish Carbon Lefty - balance point too far back
CCK 1103 - figured I'd focus my technique on gyutos at the time
Kono HD2 240 - after liking the 210 wanted to try - didn't like the balance.
 

esoo

Supporting Member
Joined
Jan 16, 2018
Messages
999
Reaction score
1,177
Location
Canada, eh?
Last three buys:
20200728_072201.jpg



Latest update to the sold list:
ZKramer Carbon 8" - never felt right in the hand
ZKramer Carbon 10" - because someone asked nicely
Kono GS 240 - too lasery at the length for what I wanted
Kotetsu 180 Bunka - too thin at the edge for general use in my kitchen
Takeda Large NAS Nakiri - too much belly
Kaeru Stainless 210 Gyuto - just needed to make room for other stuff
Miyabi Birchwood 8" Chefs - balance point too far back
Miyabi Black 7" Santoku - wedged really bad, didn't want to try thinning
Zwilling Diplome 8" - balance point too far back
ZKramer Essential 10" - as I regretted selling the ZKramer 10" Carbon (and can't buy one in Canada anymore), tried to relive the experience with this and it just wasn't the same.
Mazaki 170 Nakiri - really nice knife, just the one that finally told me that I'm not really a nakiri guy
TF 150 Nashiji petty - nice knife, but role got replaced by the Victorinox boning knife
Misono 190 Swedish Carbon Lefty - balance point too far back
CCK 1103 - figured I'd focus my technique on gyutos at the time
Kono HD2 240 - after liking the 210 wanted to try - didn't like the balance.
Devin Thomas AEB-L 220 - Beautiful knife, but too much money in one blade for my day to day use.
 

esoo

Supporting Member
Joined
Jan 16, 2018
Messages
999
Reaction score
1,177
Location
Canada, eh?
Kono Family shot after the addtion of a YS-M and MM:
20201024_173514-e - Copy.jpg


Going to be changes again in the near future, but figured I'd post it here so I'd have a record.
 

esoo

Supporting Member
Joined
Jan 16, 2018
Messages
999
Reaction score
1,177
Location
Canada, eh?
It came, and then it went:
20201108_133723.jpg


Latest update to the sold list:
ZKramer Carbon 8" - never felt right in the hand
ZKramer Carbon 10" - because someone asked nicely
Kono GS 240 - too lasery at the length for what I wanted
Kotetsu 180 Bunka - too thin at the edge for general use in my kitchen
Takeda Large NAS Nakiri - too much belly
Kaeru Stainless 210 Gyuto - just needed to make room for other stuff
Miyabi Birchwood 8" Chefs - balance point too far back
Miyabi Black 7" Santoku - wedged really bad, didn't want to try thinning
Zwilling Diplome 8" - balance point too far back
ZKramer Essential 10" - as I regretted selling the ZKramer 10" Carbon (and can't buy one in Canada anymore), tried to relive the experience with this and it just wasn't the same.
Mazaki 170 Nakiri - really nice knife, just the one that finally told me that I'm not really a nakiri guy
TF 150 Nashiji petty - nice knife, but role got replaced by the Victorinox boning knife
Misono 190 Swedish Carbon Lefty - balance point too far back
CCK 1103 - figured I'd focus my technique on gyutos at the time
Kono HD2 240 - after liking the 210 wanted to try - didn't like the balance.
Devin Thomas AEB-L 220 - Beautiful knife, but too much money in one blade for my day to day use.
Dalman Warikomi 230 - Longer than I wanted, and budget said it had to go.
 
Top