Chefknivestogo Forums

Would adore a sujihiki

Acidwash wrote: ↑Mon Jan 20, 2020 3:57 pm C98FF18A-8D2E-400F-BA90-01D4EE976F5E.jpeg

Stabby

New handle on a kamon production? Iv actually grown to like it's stubbiness

I know I have been looking for an upgrade for my kanehide honesuki and hankotsu

nakneker wrote: ↑Sat Dec 28, 2019 8:30 pm

tonycast wrote: ↑Sat Dec 28, 2019 8:18 pm Is the handle all black?

It’s a buffalo horn ferrule, but I’m not if the wood he used. It’s very dark, I wouldn’t call it black because the ferrule is darker. I sent a message to Evan, I’d like to know what it is.

Thanks, looks similar to my big oak handles

Is the handle all black?

Pm'd

Can you put something for scale next to it by any chance? Been wanting something from them for a long time

I have a shibata kotetsu 270 with saya I would be willing to sell or trade

I would buy it, but I don't have much to trade in that price range

Is anyone else worried the average home cook will buy a honesuki, abuse it, and wonder why it chips? Not really. I think the article makes it clear that it's not a cleaver, and the honesukis mentioned shouldn't chip from a below average cook breaking down a chicken. I know my kanehide honesuki and ...

I am interested

Was on the old forum for a while, it's been too long since I got back here. Great to see things running well

I go 500-1000-3000-8000 on shapton glass stones. I had some other stones before, but my zdp-189 knife was always a huge pain before. Love these stones

New knife holder, and really loving these knives

Is this still available? I would be interested