Chefknivestogo Forums

Wow. That is a stunner. Going to be dreaming of this one tonight.

Man... what you did with that handle....awesome!

ken123 wrote: ↑

Fri Jun 21, 2019 2:29 pm

On a visit to Tsukiji (many years ago, I visited the Nenohi store and shot a pic of several of the Hattori knives available. It was (is?) a beautiful store.

ne11.jpg

Did Ichiro Hattori forge for Nenohi?

If it's glued I just take a belt sander to it. That being said, I would try tapping it off first.

The steel in J knives is substantially harder than other standard food service knives. As such, any twisting/torque will chip the knife. Not a fault of the knife, just a character of the steel.

I’m quickly becoming convinced of the aftermarket- finding someone to customn grind your blades and make customn handles. I’ve been trying to buy the perfect knife for too many years with no solution. Find a knife close to what you want, get a good grinder involved to really get what you want out o...

You guys work too hard. Get a cheap 1x30 belt sander from Harbor Freight and a pack of 600 grit belts...if you are doing more than one knife it's the way to go.

Not a handle, but a new saya. This is my first time making a three piece...much easier than carving out a cavity.

Well done on the install. Wish I could get mine that tight.

Guess it depends on what the standard is...

It's a great stainless steel. Tanaka does a great job with it.

Such a beautiful knife.

On a recent trip through Santa Fe, I stopped by Shi-Han knives and got to see the shop and pick up a couple of knives. The honyaki 180 gyuto is B2, Shehan doesn't market his honyaki's but was generous enough to sell me a prototype. The 150 k-tip petty is 52100 steel that he clads with stainless in ...

Interested to see what Matt does with the handle. I would go darker tones to bring out the wrought iron more but anything he does is pretty wicked.

This guy has sliced a lot of garlic:

The 19th century cleaver collection...

Seiko Alpinist and feather Damascus from Devin.

Jeff B wrote: ↑

Thu May 23, 2019 10:39 pm

jchow wrote: ↑

Thu May 23, 2019 8:36 pm

This thread makes me jealous... I guess you gotta start somewhere.

I've accumulated my knives over 8 years. It takes patience, money and sometimes being sneaky when you're married.

+1

They look great, but a decent mag rack is all about magnet placement. in other words are the magnets placed appropriately to avoid spinning the knives and likewise is the amount of pull adequate.

I would still suggest getting a set of 1K stones and finding out what YOU like - because I can't stand hard stones and Mark loves them does not mean either of us is right - find out what you like to use and go from there. But just because a 1k is good in one set, does not mean the whole set is good...

5698k wrote: ↑

Sun May 12, 2019 5:16 pm

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Stainless clad Toyama, spalted hackberry handle by Chef Duy Pham

Is that a copper butt cap?

Awesome!