Chefknivestogo Forums

Maybe, but seems like I saw a taller KS profile from other makers.

Anyway, Mark, any chance of wide bevel old Fujiyama style Togatta? any Sakai maker would be nice.

Or maybe an Honyaki KS profile for a bit boujee taste.

Doi and Yoshikane would be nice. Doi one with 51/53mm height, will make a nice geometry for the profile. Yoshikane also works with their amazing grind and heat treat. my other suggestion is Shigeki Tanaka, he makes a really nice gyuto and good Heat treatment for that price. So why not try with KS p...

Yeah, I have several Knife from Mutsumi Hinoura,

I have:

135 Petty,
180 Petty,
180 Hakata,
210 Gyuto,
240 Gyuto,
270 Sujihiki

and maybe soon another of his Kiritsuke and paring and maybe another Suji?

also on my list is Takada no Hamono and Yoshikane.

Doi and Yoshikane would be nice. Doi one with 51/53mm height, will make a nice geometry for the profile. Yoshikane also works with their amazing grind and heat treat. my other suggestion is Shigeki Tanaka, he makes a really nice gyuto and good Heat treatment for that price. So why not try with KS pr...

Kosuke wrote: ↑Thu Dec 16, 2021 7:00 pm

Cutuu wrote: ↑Thu Dec 16, 2021 7:47 am Kosuke are you going to make any more FM nakiris?

I'm afraid no plan so far..

Oh, I was hoping to get one if you are planning to release another batch. it was really nice especially the 195mm (180mm edge length).

better prepare to pay marked-up resell price then.

hz_zzzzzz wrote: ↑Sun Dec 05, 2021 10:16 am Y Tanaka blue 1 damascus 240. Dessert ironwood handle. 232 mm * 50 mm. 4.8 mm spine. 203 gram.

35AB0F51-35D6-4ECA-B101-40BA1C409DF6.jpeg
10F93234-2827-482F-B8CA-744BC33B90A2.jpeg9ACDE2A7-33A9-4F5E-9589-60F612862695.jpeg

That's a really nice one. it also has a bit of distal tapered as well.

Dawgfish wrote: ↑Wed Apr 28, 2021 1:03 pm What feature makes this FM a “special” series? Other than all Fujiyama knives are special!

the Polish... by Ivan

Fujiyama FM White 1 Special

I also saw the new Sakai Kikumori line that is sharpened by Myojin. The Blue 1 stainless Clad one by Tanaka

Anryu is not doing anymore in front of the hot forge. He might still do some finishing, straightening or maybe cold forging.

Yup, I bought the Last One Last week, just received it today. Slightly smaller than the AS, but it is more nimble and less awkward in my hands. Maybe I’m gonna use it more than the AS

Go with Anryu, AS edge retention is better for the professional kitchen. ginsan edge retention is slightly better than vg10 if I remember.

Amboyna Burl?

I've been looking at these for a while now, I just noticed that there seems to be a difference in tip shape between Marks photos and his video review, anyone have any insight in this, I'm assuming the straight tip is the newer design. https://cdn-share.slickpic.com/u/User761936/Album-2019-05-14-196...

Kotetsu AS Gyuto 240mm.

https://www.chefknivestogo.com/koasgy24.html

No doubt about it, it is the best performing knife I ever had.

These were the last handle that I made in the last couple of week. The Mutsumi Hinoura 120 Petty with "Single" piece Javanese Rosewood with heptagonal shape. and My first time doing rescales on Western Handle, My Tojiro SG2 Santoku with Golden Amboyna Burl. this will be much easier if I ha...

Nakiri would be nice.. or Bunka....

Makoto is good, is pretty close to laser... it is slightly thinner than Masakage Koishi and better F n F

Hi, I am wondering how is the grind compare to the SG2 version or Shibata AS 240? or to Takamura Migaki?
Is it Super Laser or better or more wedging?

Thank you

Takamura Chromax 210 is a budget deal.

https://www.chefknivestogo.com/tachgy21.html

I thought it will be reactive, turns out it's not that reactive. My AS is still more reactive than this.
Stainless Cladding also help. it is a laser, great profile, grind and looks nice.