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esoo

┐⁠(⁠ ⁠∵⁠ ⁠)⁠┌
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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.
 
How did you patinate the Misono?

What made you choose wide-bevels for the sujihiki?
 
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.
 
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
 
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
 
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.
 
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.
 
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.
 
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.
Konosuke Fujiyama FM 210 White 2 - Traded. Just like other Konosuke's more.

Current state of the collection:
20201229_102342.jpg


This excludes the three knives up for sale (Hitohira and Shig santoku/Kono HD2) , one knife inbound (Moritaka 240), and one knife due around March (Dalman Honyaki). The Tojiro santoku and nakiri are the "beaters" on my rack which I don't really consider part of my active collection - I've been told I can't get rid of them as the fiancee and daughter love them.
 
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.
Konosuke Fujiyama FM 210 White 2 - Traded. Just like other Konosuke's more.
Konosuke HD2 210 - Traded. Other Konos just exceeded it
Konosuke YS-M 210 - Just pulled the MM off the rack more, and for mental health was cleaning up the collection
Shigefusa Kuro 165 Santoku - was thick and didn't want to try and thin it
Hitohira Kikuchiyo x Ren 180 Santoku - handle too big for my liking
 
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.
Konosuke Fujiyama FM 210 White 2 - Traded. Just like other Konosuke's more.
Konosuke HD2 210 - Traded. Other Konos just exceeded it
Konosuke YS-M 210 - Just pulled the MM off the rack more, and for mental health was cleaning up the collection
Shigefusa Kuro 165 Santoku - was thick and didn't want to try and thin it
Hitohira Kikuchiyo x Ren 180 Santoku - handle too big for my liking
Moritaka 240 B#2 Gyuto - bought for a 240, and replace by a Kono MM
Kagekiyo 240 W#2 K-Tip Gyuto - traded for it, nice enough but just didn't gel with me.
S Tanaka R2 210 Gyuto - obtained in a trade, didn't like the balance of it right out of the box.
 
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.
Konosuke Fujiyama FM 210 White 2 - Traded. Just like other Konosuke's more.
Konosuke HD2 210 - Traded. Other Konos just exceeded it
Konosuke YS-M 210 - Just pulled the MM off the rack more, and for mental health was cleaning up the collection
Shigefusa Kuro 165 Santoku - was thick and didn't want to try and thin it
Hitohira Kikuchiyo x Ren 180 Santoku - handle too big for my liking
Moritaka 240 B#2 Gyuto - bought for a 240, and replace by a Kono MM
Kagekiyo 240 W#2 K-Tip Gyuto - traded for it, nice enough but just didn't gel with me.
S Tanaka R2 210 Gyuto - obtained in a trade, didn't like the balance of it right out of the box.
Toyama 180 Nakiri - really well put together knife. It lost out to a 230, but it was a close comparison.
Dalman 210 Honyaki - Just a few small things kept this from being a keeper.
Kono 210 Tetsujin - Too much like the MM out of the box, didn't even try a cut.

And as I type this, I have orders in for 4 more 210s. I really need to stop at some point.

Really should put a a current pic/list

Edit: it's bad when you can't even remember what you've sold and have to go back and look at your listings to find and add knives.
 
Last edited:
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.
Konosuke Fujiyama FM 210 White 2 - Traded. Just like other Konosuke's more.
Konosuke HD2 210 - Traded. Other Konos just exceeded it
Konosuke YS-M 210 - Just pulled the MM off the rack more, and for mental health was cleaning up the collection
Shigefusa Kuro 165 Santoku - was thick and didn't want to try and thin it
Hitohira Kikuchiyo x Ren 180 Santoku - handle too big for my liking
Moritaka 240 B#2 Gyuto - bought for a 240, and replace by a Kono MM
Kagekiyo 240 W#2 K-Tip Gyuto - traded for it, nice enough but just didn't gel with me.
S Tanaka R2 210 Gyuto - obtained in a trade, didn't like the balance of it right out of the box.
Toyama 180 Nakiri - really well put together knife. It lost out to a 230, but it was a close comparison.
Dalman 210 Honyaki - Just a few small things kept this from being a keeper.
Kono 210 Tetsujin - Too much like the MM out of the box, didn't even try a cut.
Muteki 143 Petty - really nicely made knife, just didn't jive with the balance point
Takamura 210 Chromax gyuto - too thin of spine.

Really should put a a current pic/list
 
Since I few more were just sold...

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.
Konosuke Fujiyama FM 210 White 2 - Traded. Just like other Konosuke's more.
Konosuke HD2 210 - Traded. Other Konos just exceeded it
Konosuke YS-M 210 - Just pulled the MM off the rack more, and for mental health was cleaning up the collection
Shigefusa Kuro 165 Santoku - was thick and didn't want to try and thin it
Hitohira Kikuchiyo x Ren 180 Santoku - handle too big for my liking
Moritaka 240 B#2 Gyuto - bought for a 240, and replace by a Kono MM
Kagekiyo 240 W#2 K-Tip Gyuto - traded for it, nice enough but just didn't gel with me.
S Tanaka R2 210 Gyuto - obtained in a trade, didn't like the balance of it right out of the box.
Toyama 180 Nakiri - really well put together knife. It lost out to a 230, but it was a close comparison.
Dalman 210 Honyaki - Just a few small things kept this from being a keeper.
Kono 210 Tetsujin - Too much like the MM out of the box, didn't even try a cut.
Muteki 143 Petty - really nicely made knife, just didn't jive with the balance point
Takamura 210 Chromax gyuto - too thin of spine.
Kono Madei Sumiiro Bunka - suprisingly the profile didn't agree with me
Hitohira Togashi Migaki White 1 240 Gyuto - was going to be a bit of a project knife (needed thinning and a new handle) and got bumped by a new knife the next day.
Sabatier Nogent 8" - just decided I wasn't going to use it.
 
Last edited:
As another one went away...

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.
Konosuke Fujiyama FM 210 White 2 - Traded. Just like other Konosuke's more.
Konosuke HD2 210 - Traded. Other Konos just exceeded it
Konosuke YS-M 210 - Just pulled the MM off the rack more, and for mental health was cleaning up the collection
Shigefusa Kuro 165 Santoku - was thick and didn't want to try and thin it
Hitohira Kikuchiyo x Ren 180 Santoku - handle too big for my liking
Moritaka 240 B#2 Gyuto - bought for a 240, and replace by a Kono MM
Kagekiyo 240 W#2 K-Tip Gyuto - traded for it, nice enough but just didn't gel with me.
S Tanaka R2 210 Gyuto - obtained in a trade, didn't like the balance of it right out of the box.
Toyama 180 Nakiri - really well put together knife. It lost out to a 230, but it was a close comparison.
Dalman 210 Honyaki - Just a few small things kept this from being a keeper.
Kono 210 Tetsujin - Too much like the MM out of the box, didn't even try a cut.
Muteki 143 Petty - really nicely made knife, just didn't jive with the balance point
Takamura 210 Chromax gyuto - too thin of spine.
Kono Madei Sumiiro Bunka - surprisingly the profile didn't agree with me
Hitohira Togashi Migaki White 1 240 Gyuto - was going to be a bit of a project knife (needed thinning and a new handle) and got bumped by a new knife the next day.
Sabatier Nogent 8" - just decided I wasn't going to use it.
Markin 210 Rex121 Gyuto - stunning knife, just needed make budget room.


The current state of affairs (including knives for sale, excluding the family beaters):
20211214_142856.jpg


JNS Kaeru 270 Suji
ZKramer 250 Carbon
Kono MM B#2 270, 240, 210 gyutos
Kono FM W#1 195 nakiri
Kono HD2 180 petty
Raquin 225 gyuto
 
I'm surprised the ZKramer has lasted this long on your rack, @esoo. How come?

If you look at my sale list, I've actually sold a 10" Carbon and bought it again. I have a bit of a irrational love for the ZKramer. It has never left my rack since I bought it again.

It has a wicked nice distal taper, and the 52100 feels bomb-proof. Biggest knocks against it? Flat grind and a bit too thick behind the edge. I've heard that thinning makes them wicked nice.

But why I like it? It's beast mode. That slightly too thick edge, bomb-proof 52100 and 300g makes it the go-to knife for stuff I wouldn't do with anything else. Spatch-**** a chicken - done. Slicing thick pork cracklings - done. Cutting super crusty pizza - done. Chopping nuts or chocolate - done.

I use it rarely, but I love it for what it does. The Raquin could probably fit into the same mode, but for half the price the ZKramer is the beast/beater.
 
If you look at my sale list, I've actually sold a 10" Carbon and bought it again. I have a bit of a irrational love for the ZKramer. It has never left my rack since I bought it again.

It has a wicked nice distal taper, and the 52100 feels bomb-proof. Biggest knocks against it? Flat grind and a bit too thick behind the edge. I've heard that thinning makes them wicked nice.

But why I like it? It's beast mode. That slightly too thick edge, bomb-proof 52100 and 300g makes it the go-to knife for stuff I wouldn't do with anything else. Spatch-**** a chicken - done. Slicing thick pork cracklings - done. Cutting super crusty pizza - done. Chopping nuts or chocolate - done.

I use it rarely, but I love it for what it does. The Raquin could probably fit into the same mode, but for half the price the ZKramer is the beast/beater.

I really enjoyed the steel too. Bulletproof. However, handle heavy 318g was not a good fit for me after long shifts. Eventually sold it. I wonder a Shihan 52100 would be a good substitute.
 
I really enjoyed the steel too. Bulletproof. However, handle heavy 318g was not a good fit for me after long shifts. Eventually sold it. I wonder a Shihan 52100 would be a good substitute.

I would suspect the ShiHan would be thinner behind the edge. They do seem to be pretty bulletproof from what I've heard. His work is on my wanted to try list.
 
I take it you really like the mm line. It’s too bad they stopped doing them. They were great knives.
 
I take it you really like the mm line. It’s too bad they stopped doing them. They were great knives.

I do really like them. I'm going to quote something from that other forum. I think it expresses the MM well:
They are hard knives to discuss because they do not really merit superlatives, and forums tend to thrive on superlatives. They are not "the best" or "amazing" at hardly anything. What they excel at the most is simply disappearing, which is by far one of the best attributes I feel like a Japanese knife can have. Many people strongly prefer the opposite, however (a knife that really makes itself felt and known in use and on display, such as a Kato). The MMs are just not like that, at all. They are effortless to control, easy to sharpen, hold a good edge, and so on. And the fit and finish is so good that they disappear in the hand with maximal comfort. The only think that really brings attention to them is the lack of food release—as effortless as they are to cut with, you do often have to help a few bits of food off the bladeside from time to time, but that is honestly true of every knife I have every used except maybe a Takeda.

Anyway, it is hard to really talk up any knife any more—there are just too many good knives out there these days, and Mark sells a lot of them just on his site alone. One thing I can say, however, is that the MM is a good knife, and I do not think "ALL" knives are good, even if a lot of them are. The easiest way to conceive this is what Unsharp says above: the MM is a knife that I can grab for 90% of tasks, whereas a number of my other "excellent" knives really only shine with how they treat the other 10% of tasks. I think this says a lot for these knives.

Maybe one day Ms. Mori will come back and make more knives.
 
As another one went away...

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.
Konosuke Fujiyama FM 210 White 2 - Traded. Just like other Konosuke's more.
Konosuke HD2 210 - Traded. Other Konos just exceeded it
Konosuke YS-M 210 - Just pulled the MM off the rack more, and for mental health was cleaning up the collection
Shigefusa Kuro 165 Santoku - was thick and didn't want to try and thin it
Hitohira Kikuchiyo x Ren 180 Santoku - handle too big for my liking
Moritaka 240 B#2 Gyuto - bought for a 240, and replace by a Kono MM
Kagekiyo 240 W#2 K-Tip Gyuto - traded for it, nice enough but just didn't gel with me.
S Tanaka R2 210 Gyuto - obtained in a trade, didn't like the balance of it right out of the box.
Toyama 180 Nakiri - really well put together knife. It lost out to a 230, but it was a close comparison.
Dalman 210 Honyaki - Just a few small things kept this from being a keeper.
Kono 210 Tetsujin - Too much like the MM out of the box, didn't even try a cut.
Muteki 143 Petty - really nicely made knife, just didn't jive with the balance point
Takamura 210 Chromax gyuto - too thin of spine.
Kono Madei Sumiiro Bunka - surprisingly the profile didn't agree with me
Hitohira Togashi Migaki White 1 240 Gyuto - was going to be a bit of a project knife (needed thinning and a new handle) and got bumped by a new knife the next day.
Sabatier Nogent 8" - just decided I wasn't going to use it.
Markin 210 Rex121 Gyuto - stunning knife, just needed make budget room.


The current state of affairs (including knives for sale, excluding the family beaters):
View attachment 155942

JNS Kaeru 270 Suji
ZKramer 250 Carbon
Kono MM B#2 270, 240, 210 gyutos
Kono FM W#1 195 nakiri
Kono HD2 180 petty
Raquin 225 gyuto

Is it just the picture, or are the Konosuke handle installs crooked?
 
Great reading about your journey! Anything new on the horizon? Or at least any thing that caught your eye next?
 
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