Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
-
- Posts: 1152
- Joined: Wed Jan 25, 2017 2:58 pm
- Location: Hendersonville, NC
- Has thanked: 2 times
- Been thanked: 19 times
- Contact:
Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
This is a beautiful blade made by Kenichi Shiraki. The handle is made of Gaboon ebony with honey horn and nickel-silver accents. We decided to keep the handle understated and traditional in order to let the blade be the showpiece. The saya is also made of Gaboon ebony...it is getting hard to find pieces that are suitable for a saya.
Thanks for looking.
Thanks for looking.
-
- Posts: 2497
- Joined: Fri Jan 27, 2017 11:46 am
- Location: Long Island
- Has thanked: 120 times
- Been thanked: 453 times
- mauichef
- Posts: 3974
- Joined: Thu Jan 26, 2017 9:10 pm
- Location: Boca Chica, Panama
- Has thanked: 675 times
- Been thanked: 1021 times
- Contact:
Re: Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
It will be arriving today and I am so very excited.
I really am glad we went with the restrained look.
I cannot thank you enough Carter.
I really am glad we went with the restrained look.
I cannot thank you enough Carter.
Re: Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
Yo MC,
You are going to love, Love, LOVE that blade... Beautiful job on the handle and Saya as they really make the blade stand out... My Mizu Kono/GM Mt. Fuji Fugu is by far and away my favorite blade ever for cutting pre-processed fish filets. The Fugu is a brilliant way to go on the finest and delicate filets.. Enjoy.
Jamie
You are going to love, Love, LOVE that blade... Beautiful job on the handle and Saya as they really make the blade stand out... My Mizu Kono/GM Mt. Fuji Fugu is by far and away my favorite blade ever for cutting pre-processed fish filets. The Fugu is a brilliant way to go on the finest and delicate filets.. Enjoy.
Jamie
- Jeff B
- Posts: 14741
- Joined: Fri Jan 27, 2017 5:59 pm
- Location: Louisville, Kentucky
- Has thanked: 1954 times
- Been thanked: 2324 times
Re: Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
He received it back in November, he's been love, Love, LOVING that blade for four months now.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- mauichef
- Posts: 3974
- Joined: Thu Jan 26, 2017 9:10 pm
- Location: Boca Chica, Panama
- Has thanked: 675 times
- Been thanked: 1021 times
- Contact:
Re: Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
So very true Jeff
Agree about the fugu Jamie. I was worried when I bought it that it might be too thin. But it's the thinness that makes it so wonderful to use. So much control it's silly.
I truly am not worthy of it or any of my willows. But I continue to aspire to do them justice.
-
- Posts: 1152
- Joined: Wed Jan 25, 2017 2:58 pm
- Location: Hendersonville, NC
- Has thanked: 2 times
- Been thanked: 19 times
- Contact:
Re: Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
Thanks guys....Ray and I wanted something simple and traditional out of the handle in order to showcase the star attraction, the blade.
- ashy2classy
- Posts: 1147
- Joined: Sun Jan 29, 2017 7:47 pm
- Has thanked: 87 times
- Been thanked: 13 times
- Jeff B
- Posts: 14741
- Joined: Fri Jan 27, 2017 5:59 pm
- Location: Louisville, Kentucky
- Has thanked: 1954 times
- Been thanked: 2324 times
Re: Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
Carter I think that is one area where you are a master and that is making a beautiful handle that complements a high end blade and does not upstage it.
I've seen some great handles by some awesome makers but in to many instances it becomes all about the handle and the blade gets lost.
I've seen some great handles by some awesome makers but in to many instances it becomes all about the handle and the blade gets lost.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
-
- Posts: 1152
- Joined: Wed Jan 25, 2017 2:58 pm
- Location: Hendersonville, NC
- Has thanked: 2 times
- Been thanked: 19 times
- Contact:
Re: Konosuke Fujiyama Honyaki W3 300mm Fuguhiki
Thanks Ash & Jeff...appreciate the kind words. When working with special blades, I try to have an elegant and many times a traditional handle that does not compete with the blade. This Kono was a special blade to me...as a craftsman, I work on many and like most of the blades/handles I work on, but this Kono and a recent Watanabe stood out...kind of like a favorite child, not that we are supposed to pick favorites as parents.Jeff B wrote: ↑Thu Apr 26, 2018 2:30 pm Carter I think that is one area where you are a master and that is making a beautiful handle that complements a high end blade and does not upstage it.
I've seen some great handles by some awesome makers but in to many instances it becomes all about the handle and the blade gets lost.