Just picked up these 2. First production runs from Shun. 10" Ken Onion chef knife and 8" Bob Kramer. It's really interesting on the Kramer these only came in SG2 this one however looks to be VG Max as a first-run production
A very boring day and ominous kind of day. All my staff but 2 cooks out of 15 are left both my exec sous and bqt chef gone all laid off. In a way I’m happy for them at least they don’t have to stick it out in a haunted hotel with little to no signs of life Let’s hope for a speedy resolution for both our health and entire industry. Lonely knives with nothing to cut at the moment.
Pie damasteel petty
Wusthof little panini serrated
Dan Prendergast 240 wh 1.2519
Tony laseur 230 damasteel bitfrost
Halcyon forge 225 1.2519 wrought clad
Itou 180 r2
Pie 1095 honyaki Chinese cleaver
Shigefusa 165 ku nakiri View attachment 74434
Sweet set. Love that pie cleaverA very boring day and ominous kind of day. All my staff but 2 cooks out of 15 are left both my exec sous and bqt chef gone all laid off. In a way I’m happy for them at least they don’t have to stick it out in a haunted hotel with little to no signs of life Let’s hope for a speedy resolution for both our health and entire industry. Lonely knives with nothing to cut at the moment.
Pie damasteel petty
Wusthof little panini serrated
Dan Prendergast 240 wh 1.2519
Tony laseur 230 damasteel bitfrost
Halcyon forge 225 1.2519 wrought clad
Itou 180 r2
Pie 1095 honyaki Chinese cleaver
Shigefusa 165 ku nakiri View attachment 74434
A very boring day and ominous kind of day. All my staff but 2 cooks out of 15 are left both my exec sous and bqt chef gone all laid off. In a way I’m happy for them at least they don’t have to stick it out in a haunted hotel with little to no signs of life Let’s hope for a speedy resolution for both our health and entire industry. Lonely knives with nothing to cut at the moment.
Pie damasteel petty
Wusthof little panini serrated
Dan Prendergast 240 wh 1.2519
Tony laseur 230 damasteel bitfrost
Halcyon forge 225 1.2519 wrought clad
Itou 180 r2
Pie 1095 honyaki Chinese cleaver
Shigefusa 165 ku nakiri View attachment 74434
Yeah I’m genuinely interested in the actual knife roll itself in the background. Looks pretty cool.sexy roll
Looks like it's a HardmillYeah I’m genuinely interested in the actual knife roll itself in the background. Looks pretty cool.
The bag in the photo is the hardmill olive canvas in the smaller size this one has 4 knife slots. Nice little bag cheap too around 100$.Looks like it's a Hardmill
https://www.hardmill.com/collection...fe-roll-waxed-canvas-olive?variant=6897706757
A very boring day and ominous kind of day. All my staff but 2 cooks out of 15 are left both my exec sous and bqt chef gone all laid off. In a way I’m happy for them at least they don’t have to stick it out in a haunted hotel with little to no signs of life Let’s hope for a speedy resolution for both our health and entire industry. Lonely knives with nothing to cut at the moment.
Pie damasteel petty
Wusthof little panini serrated
Dan Prendergast 240 wh 1.2519
Tony laseur 230 damasteel bitfrost
Halcyon forge 225 1.2519 wrought clad
Itou 180 r2
Pie 1095 honyaki Chinese cleaver
Shigefusa 165 ku nakiri
I have the little Hardmill for my travel kit...like!
Very nice! Which color is that?
What are the 2 gyutos?Usually have an ultimate edge myself that’s most of the time full. These days we are just doing 250 meals a day donation. I like to wipe everything down with sani. Sometimes even disinfectant wipes, the handles at least. So i’m rolling with these three trusty beaters! It’s just not enough work to bring a full bag in. Or to bring my high soft and hasegawa back in.
The 270 is one of my first knives ever I think. Big mistake but good beater. It’s a kohetsu AS/SS clad. Needs a good thinning. Middle is a 240 masahiro. Decent beater. Needed a thinning and then I just followed the 80/20 ratio they do edge wise. Last is a stainless 180 ashi. This little trio isn’t amazing but it gets the job done for now! On poly boards and constant disinfectant, i’ll take these in any day.What are the 2 gyutos?
Is that a Miyabi Koh, what do you think of it?On older image. Maybe 18 months ago? Mostly Hencks and Vici.View attachment 87202
It is and I love it. It's been my daily driver, for the most part, since I got it. Thin, light, takes an edge easily and holds it pretty well, too. My biggest beef is the handle; I tried the Wa and didn't like it.Is that a Miyabi Koh, what do you think of it?
What do you not like about the handle?It is and I love it. It's been my daily driver, for the most part, since I got it. Thin, light, takes an edge easily and holds it pretty well, too. My biggest beef is the handle; I tried the Wa and didn't like it.
There's no grip-age when wet or greasy. Granted it looks better than Fibrox or Henck's 4Star handles but it's functionality is less.What do you not like about the handle?
Holy Gyuto, Batman!!!The tray from my tool box. I am getting sick of lugging the whole box around and just got through a big R&D push so I am gonna switch to a roll. The saya for my Marko fits the Martell perfectly too, even with different geometries and profiles. And a pic of most of the knives on hand to choose from currently.
Catchside
Mario
Davis
Tilman
Mario
Anderson
Shig
Catchside
Marr
Wilburn
Marko
Martell
Ittestsu
Mizuno
Mizuno
(Not pictured: Sakai Takayuki, Ray Rogers)
View attachment 27836
View attachment 27837
Been a chef in NYC for almost 20 years using MAC’s and Kikuichi’s and only recently fell down the rabbit hole. Here is my recent knife roll.View attachment 88515
Here's what's in our roll (made to measure by my wife.)
K Sabatier Antique Canadian 5" Parer
Mazaki W2 Kasumi 150mm Petty
Blenheim Forge Stainless-clad Petty 125mm
Blenheim Forge Stainless-clad Funayuki 170mm
Blenheim Forge Nakiri 150mm
Old Sabatier 9" Chef's
Double Lions #2 Chinese Cleaver 210 x 90mm
View attachment 88246
That's a lot of Blenheim
Looks like a boldric 6 pocket knife rollWhere did you get the bag? Also What's the knife in the middle, very interesting handle
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