Search found 170 matches

by jason
Sat May 26, 2018 3:16 pm
Forum: General Discussion
Topic: Cleavers
Replies: 119
Views: 2237

Re: Cleavers

ChefKnivesToGo wrote:
Sat May 26, 2018 2:11 pm
Omega wrote:
Sat May 26, 2018 1:12 pm
Mark- would it be possible to ask Kosuke if the HD2 guys could do a Cleaver?

I believe the shop makes some in that profile... wouldn’t have to be HD2 steel either.
Not a bad idea. I would love them to do one in white #2. I’ll ask.
I'd love it to be in stainless san mai blue #2
by jason
Mon May 21, 2018 11:29 am
Forum: General Discussion
Topic: Young Samurai
Replies: 31
Views: 685

Re: Young Samurai

I'm in! Again like so many, if I manage to get in there quick enough when they're available!
by jason
Wed May 02, 2018 10:25 am
Forum: General Discussion
Topic: Forced Patina
Replies: 31
Views: 1072

Re: Forced Patina

I'll give vinegar a go! Thanks!
by jason
Tue May 01, 2018 4:43 pm
Forum: General Discussion
Topic: Cleavers
Replies: 119
Views: 2237

Re: Cleavers

I love cleavers, the smaller ones with ok thin grind are great for home cooking (170-180mm x 75-85mm), the large full size ones are awesome as well if they are thin. There are also cleavers where the heel is much thicker than the tip - these are often labeled as size 7 in japan. I love the ability ...
by jason
Tue May 01, 2018 11:02 am
Forum: Classifieds
Topic: A few knives for sale!!
Replies: 39
Views: 1152

Re: A few knives for sale!!

arthurfowler wrote:
Tue May 01, 2018 10:26 am
BTW - I now realise that my board desperately needs oiling!!!!
I was reading through your post and was just thinking exactly this! And I oiled my board lastnight!

Some great knives there GLWS
by jason
Tue May 01, 2018 5:40 am
Forum: General Discussion
Topic: Forced Patina
Replies: 31
Views: 1072

Re: Forced Patina

I tried a lemon juice soaked kitchen towel. It gave more orangey stain which I'm not sure about. I was hoping it would give a dark grey shadow. Maybe I'll try fresh pineapple which I did with a blue #2
by jason
Tue May 01, 2018 5:01 am
Forum: General Discussion
Topic: Cleavers
Replies: 119
Views: 2237

Re: Cleavers

I'm a big fan of chinese cleavers. I grew up in a kitchen where most/90% of the time I'd reach for a chinese cleaver rather than a chef's knife. It's a knife design that's been around for a LONG time and still is really popular in some parts of the world. Here are some of the ways I would use a clea...
by jason
Mon Apr 30, 2018 4:13 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 819
Views: 29006

Re: Show us your new knife!

https://www.dropbox.com/s/2n74op8572dxz ... 8.jpg?dl=0

Kurosaki R-2 Hammered 210mm with handle, saya and pin by Carter. It's been sitting in the kitchen as my main knife since it arrived
by jason
Thu Apr 05, 2018 4:09 pm
Forum: General Discussion
Topic: Forced Patina
Replies: 31
Views: 1072

Re: Forced Patina

Wow thanks for all the suggestions everyone. I'm not sure what I will try first but it seems things with something acidic or warm proteins seems like a common theme from what I gather. I usually end up with a grey patina with general and it seems maybe trying some chicken will give a blue patina so ...
by jason
Wed Apr 04, 2018 2:42 am
Forum: General Discussion
Topic: Forced Patina
Replies: 31
Views: 1072

Forced Patina

I usually use a knife that's made by sandwiching carbon steel between stainless steel and I just let it patina naturally through normal use of cutting whatever needs cutting. I've started using a knife that's completely carbon steel and I'm not so keen of look of the patina through normal use. So I'...
by jason
Wed Mar 28, 2018 2:08 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 627
Views: 61894

Re: Konosuke Updates

What does MM and HM stand for?
by jason
Thu Mar 01, 2018 11:30 am
Forum: Classifieds
Topic: Masakage Koishi 210mm gytuo - CLOSED
Replies: 9
Views: 455

Re: WTS: Masakage Koishi 210mm gytuo

It's a great knife! I know because I have one. Don't miss out!
by jason
Mon Feb 19, 2018 6:06 am
Forum: General Discussion
Topic: Expanding Makoto White #2 Stainless Clad Line
Replies: 65
Views: 1689

Re: Expanding Makoto White #2 Stainless Clad Line

MisoSatisfried wrote:
Thu Feb 15, 2018 10:24 pm
inzite wrote:
Thu Feb 15, 2018 9:11 pm
190x90mm for mini cleaver/mega nakiri.
Yup. Bridge the gap between a nakiri and a cleaver. 8-)
180x100mm would be great for me as a small cleaver. Make it rectangular and then the owner can fine tune it to add a curve as they see fit.
by jason
Sun Feb 11, 2018 11:41 am
Forum: General Discussion
Topic: Konosuke Updates
Replies: 627
Views: 61894

Re: Konosuke Updates

I hope I can get my mitts on the new old fuijiyamas but i think demand is going to exceed supply
by jason
Sun Feb 11, 2018 11:35 am
Forum: General Discussion
Topic: Konosuke Updates
Replies: 627
Views: 61894

Re: Konosuke Updates

MM 210mm outs sold out already unsurprisingly. A little dishearting
by jason
Thu Jan 18, 2018 11:59 am
Forum: General Discussion
Topic: Konosuke Updates
Replies: 627
Views: 61894

Re: Konosuke Updates

I wanna put my name down for one now!
by jason
Thu Jan 18, 2018 4:11 am
Forum: General Discussion
Topic: Konosuke Updates
Replies: 627
Views: 61894

Re: Konosuke Updates

I hope Kosuke doesn't mind me posting up the pics posted up on instagram but I'm sure you will agree they look really cool!
by jason
Tue Jan 09, 2018 11:28 am
Forum: Knife Recommendations
Topic: Looking for a good gyuto...
Replies: 47
Views: 1576

Re: Looking for a good gyuto...

The 210mm Anryu is the main knife that always in the kitchen. I have many other knives but for me the way it's shaped lends itself to be a great general knife IMHO. It's maybe because I use this most. I should add for a general knife I don't really want a laser that so many love. I want something th...
by jason
Thu Jan 04, 2018 5:19 pm
Forum: Classifieds
Topic: Masakage Koishi 210 AS gyuto-brand new - SOLD!
Replies: 13
Views: 1135

Re: WTS: Masakage Koishi 210 AS gyuto-brand new

Wow! It goes to show that each to their own. I would say the Koishi is a much better made blade compared to the ones you chose in flavour of. So long as you're happy!
by jason
Mon Dec 11, 2017 5:44 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 819
Views: 29006

Re: Show us your new knife!



I had this delivered last week. My first fully custom knife that started life as a vector drawing I did on my tablet. So pleased with it. Many thanks to Timos for this patience and his handy skills!