Chefknivestogo Forums

Kalaeb wrote: ↑Wed Sep 16, 2020 6:14 pm All you guys making me jelous with your pimped out Hiromotos so I had to take a stab and my petty.

Hiromoto AS 150mm petty, ironwood and copper tubing:



Going to tackle the 240 gyuto next.

That's really well done. Congrats.

LaVieestBelle wrote: ↑Tue Oct 06, 2020 7:12 pm Two new-to-me winners. Massive thanks to the two awesome forum members who made this possible...

I am SO enjoying these knives.....


newknives.jpg



Sakai Jikko Akebono by Kenichi Shiraki 240 Gyuto
Raquin tall nakiri

Very nice!

I would not argue about geometry being more important but that does not negate the benefits of a well applied KU finish in my experience. Yup. It isn't possible to argue with those small subjective things. In the end it is about what makes you happy. Thanks for the exchange. I'll see you around the...

I'm thinking of buying for a straight (cut throat) razor . It has the advantage that provided you take care of it will last for years and won't need replacing like standard cartridge razor blades. And there's something intriguingly Edwardian in style about it. By all accounts it proves a good shave...

Whatever the case KU is purely decorative and you are going to end up losing all or most of it over time which is why some people prefer some kind of polished or semi-polished finish. Interesting. Thank you. I’d always understood kurouchi finishes helped with food release. Is that not the case? I a...

There appears to be a slack tub of antifreeze like substance, probably to keep blades from rusting without having to dry individually. I think the second tub is (dirty) water to rinse the blades clean before moving on to HT. They seem to be batch drying them in a small oven, before hitting the fire...

I've always understood kurouchi to be a coating which forms on the knife from the forging process, and which the blacksmith has the option to remove or leave on. However, I watched the video on Matsubara knives on CKTG. At approximately 10:29, you will see someone brushing a blackish liquid on each...

Status of the collection. Mix of knives I bought and made. https://i.ibb.co/K9CX8r0/20200516-111820.jpg https://i.ibb.co/Lh7D5L3/20200516-111915.jpg https://i.ibb.co/dL8wH0s/20200516-111835.jpg On the stand starting on the right: Paring knife and chef knife set I made from 1084 steel Gyuto I made f...

smcmaui wrote: ↑Fri Aug 07, 2020 3:06 am The Knife maker also does the handles, Mr. Itou

Thanks. I thought it looked like an Itou but assumed it had been rehandled.

smcmaui wrote: ↑Sat Aug 01, 2020 10:29 pm Mr. Itou R2 damascus blade, handle: nickel silver bolster, turquoise, and mammoth molar tusk, with mosaic pins

That is very nice. Mind sharing who's work it is?

Man. I am just drooling over this thread. Patina is one of my greatest pleasures in the knife game. Anyone else feel the same?

The steels are very close: http://zknives.com/knives/steels/steelgraph.php?nm=19c27%2C13c26%2CAEB-L&ni=,,878&hrn=1&gm=0 The 19C27 is the one known simply as Swedish Steel. I was never able to get it super sharp like AEB-L. It is wear resistant though... ref. https://www.materials.sandvi...

Nice looking Yoshi! Love the finish.

Anyone who hones razors - the 10k makes a great finisher or pre-finisher. GLWS!

Is the 140 grit plate acceptible to use on a 3000 grit stone or would another, finer grit be better/preferable? You should be ok with the 140 on the 3000. Some people use the 140 on coarse stones and something finer on finishing stones. I used to use the 140 on everything and smooth out the finer s...

He’s doing them twice a year and he’s only sending them to us and one other retailer as well as selling some direct. He hasn’t mentioned discontinuing them. His big problem is they can ship Japan Post any longer to the USA because of the pandemic. Hi Mark. New member here. First, I dod not know he ...

He’s doing them twice a year and he’s only sending them to us and one other retailer as well as selling some direct. He hasn’t mentioned discontinuing them. His big problem is they can ship Japan Post any longer to the USA because of the pandemic. Hi Mark. New member here. First, I dod not know he ...

My oldest kitchen knife is a Chinese cleaver that my Mom bought for me in Chinatown 34 years ago. I stopped using it about 5 years ago as it required thinning that would result in a major mod. An interesting tidbit here. It came with a plain unsealed handle like we see on the CCKs. I gave a quick ru...

Altadan wrote: ↑Fri Jul 24, 2020 9:05 am

SSuchan wrote: ↑Thu Jul 23, 2020 7:41 pm
Forgot to ask in my previous response what you went for instead?

I got myself a snazzy little Kono MM B#2 210

Sweet!

Current 'go to' is an even split between a Misono dragon 240 and a Wat SS clad 225. Love them both equally for entirely different reasons. Say a word about your Wat 225, will you? I've THIS close to order one just a month ago, and opted for something else. Tell me, please, what I missed out on :P F...