This area is for posting pictures of your knives.
Sat Jun 14, 2014 11:39 pm
A photo of the recently expanded lineup, much of which is due directly to CKTG interactions. Many thanks to the people of this forum for sharing their knowledge and expertise.
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Sun Jun 15, 2014 4:51 am
Wow. Those are some really nice choices. I mean SERIOUSLY nice. I think I recognize most of them, but two are throwing me off. Third from the right, for example, and first on the left. I imagine these are both re-handled? If I had to guess, I'd say these are Kikuichis of some sort that I've never seen before...!
I'm seriously envious of the combination of size and quality with such a small number of blades. This is extremely close to what I would consider my ideal collection from where I am now, right down to each maker and the size of each knife (with a few exceptions, of course).
Sun Jun 15, 2014 8:21 am
May I ask how you like the Kono Kiritsuke? (At least that's my assumption...). Looks like a white #1 or #2 Fujiyama 260. Do you use it like a gyuto? How's the length and overall feel? Is the belly enough for mincing piles of herbs?
Sun Jun 15, 2014 3:15 pm
Hehe, thanks man. I've spent a lot of time researching and trying to make educated decisions. Most are indeed readily IDed, and if the photo was in better focus I'm sure you'd have recognized the Moritaka branding on the petty far left. Bought that used from a guy who'd ground off the KU finish so it's disguised a bit. 3rd from right is the $100 Goko stainless damascus that Mark carried until they all sold - man is it worth it, and will definitely be getting a handle upgrade at some point.
You are right on kiritsuke, it is Kono 270 HD. This is the newest addition and my first custom handle: thank you to Matt Stephens for koa wood with black ash ferrule and dual copper spacers. Honestly, I just got it in, and I've been kind of busy, so the jury is out. That said, on initial inspection I was actually hoping it'd be a tiny bit thinner at the spine, but the distal taper is solid and the tip is paper thin. There is also a slight curvature of the blade to the right when looking from the top, maybe only .75mm over the length, but it's a 270 and it's stamped, so what can you do. It's light and feels shorter than it is - next to the Kono Fuji 240 it's really only an extra 1.5" or so of blade and weighs (mine does at least) 15g less.
Have the day off so I'm gonna do some sharpening and cooking and I'll have more to report later, but from the looks of it, the small belly at the tip combined with the length of the blade should give it plenty of clearance for mincing herbs, looks like you can raise the heel up an inch and a half before any risk of compromising the tip.
And FWIW, my happiest blade purchase, bang for buck, was the Masakage Yuki Nakiri. At just $200 this thing is polished, tall, beautifully ground and crazy sharp.
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