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Discussion in 'The Kitchen Knife' started by JayS20, Feb 22, 2020.
damn do i miss the profile on that mario!!
Which steel of him did you prefer and why? AEBL or 52100?
I assume you are asking about shihan. I only tried his A2 and 52100, I haven't tried his AEB-L. I didn't use the knives long enough to really see much difference in steels. I preferred 52100 knife because the profile was to my specification and the handle was the one I supplied and I preferred it to the octagonal Ho handle that was on the A2, mostly because A2 was too blade heavy even for me.
I like AEB-L really hard. From the ones I tried my favorite AEB-L wise are Devin and Dalman, Kippington was good too, but that's just me.
I will most likely be grabbing a shihan aebl petty soon. I’m sure I’ll have plenty to say about it.
AKA Millennials?!? [emoji23]
You guys are just old and grumpy
Does Mario still make knives? His IG seems like no smithing-related posts in over a year. The pics of the Mario look beautiful though!
Don't come after us, we're just trying to keep you geriatrics from burning down the world you already broke
I was wondering the same thing.
Kato for sure, but I'll add Hitohira as an underdog.
Hitohira is a store/dealer. Not a maker.
Are you referring to any specific line that's made under their specifications?
Hrm. Good question. This is the knife that impresses me:
I use it every day. Who makes it?
I found this thread today; I think the last response is from Mario (and was late last year)
No idea who makes that one beyond what's said there, that's someone from Echizen .
Well crap. I'd love to know. It's easily better than my other petty knives, including some fairly nice ones.
I understand Mario's work has always been highly regarded, but what makes it so unique in your opinion?
Mine is more WH than I expected for the flexibility. The profile is awesome. Overall package with handle is also awesome.
Did Panda rip off an amazing Mario handle in favor of ho wood? That should be a hanging offense.
i had ordered it without a handle and put a stock handle from a mizuno honyaki.
in the version i got from him(250x52) the profile both edge and tip/spine is about as perfect as you can get for an all purpose gyuto for professional use. the gradual curve running down the entire edge just like a ks is spot on. very ergonomic feel on the board. other knives with huge flat spots are clunky and awkward, not organic feeling to me because you have to pigeon hole it to certain spots of the blade instead of being able to use the whole length in one fluid motion.
I'll allow it
He’s a good guy but his prices might have changed since you bought. After over ten years of forging he was finally awarded his traditional craftsman title, so his prices increased recently.
He really deserves it. I knew he was special when I started this hobby and picked his knives twice in a row at a blind line-up in-store. Bought both of course.
I've been inquiring about picking up more recently and apparently he hasn't fulfilled any international orders in a decade. He's also discontinued several lines and retired Asai's famous damascus pattern.
Afaik there's limited stock at epicedge and a handful of blades he made for jck. Do you know anywhere else you can buy from him? Are his knives more readily available in Japan?
Dammy blue 2 Tanaka. Cheap and great cutter...
Love my Tanakas. My 240 blue is a 100% lefty grind though.
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