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Lucas Gumbiner (@gumbinercustomknives on IG) is a young blacksmith that I met last year. The kid is pretty adventurous, and he took on a challenge made by someone online to make a wrought iron clad yanagiba even though he has ever tried making one before. He told me that he would accept the challeng...

I just realized that I did take photos of my 270 Kaz along side a 270 Shigeki. Luckily, I took choil shots as well. I hope this helps.

I wouldn’t consider myself an expert, but I have had both a Kazuyuki and Shigeki (I kept the Kaz)..and I actually compared a few of each side-by-side a few days ago. I’ve also talked to a handful of people that have had both, and the consensus that we came up with is that it can sometimes be difficu...

nakneker wrote: ↑Wed Apr 08, 2020 8:49 pm

pd7077 wrote: ↑Wed Apr 08, 2020 8:03 pm I don’t mind touching up the knife up for the buyer. GLWS

Seriously? Wow

Sure, why not? Well, unless I don’t like the buyer

I don’t mind touching up the knife up for the buyer. GLWS

Holy Smokes! The detail on that handle is exceptional. Look at how the thin spacers (g10? Vulcanized paper?) wrap perfectly at 90* angle at the bolster. That $hit is *really* hard to do. Kudos Matt. I make handles too and am proud of what I put out, but damn - that is some detail that I don't have ...

Nice, did you do the re-handle? Haha...I wish I was good enough to make that handle. Matt did the handle. He’s always my go-to guy for handles for my keeper knives. I am gonna be trying to make another handle soon at his shop. I was there the other day grinding out my first knife blank...a 75mm par...

I have always loved my Tanaka (Kazuyuki) Ironwood, but the handle always irked me. The stock handle looked fantastic, but it was way too narrow for me. A few years ago, I sold a knife that had a really nice snakewood handle on it, and while I don’t regret selling that knife, I always regretted letti...

My wife and I are medical so we aren’t part of the “shelter-in-place” mandate, but I have noticed that we have been using a corkscrew a lot more often nowadays.

Let’s drop it to $600 all in..,$500 for just the knife & saya (no kiri box)

jobone wrote: ↑Sun Mar 29, 2020 3:09 pm Mammoth tusk on a Toyama

That spacer looks awesome? Copper carbon fiber?

Jeff B wrote: ↑Sat Mar 28, 2020 8:59 pm Sean would just give this away.

Sean is a much nicer person than I am though

I picked this up a few months ago because I keep trying to see if I can ever get into lasers. I was a bit skeptical about the finish because it reminded me a lot of the Yoshimi Kato SG2 that I tried during a passaround a few years ago. As I suspected, the finish was super grabby, and it really hinde...

Wow, this is a helluva PiF!!! I have a Blu 10” french skillet, and it’s fantastic.

Cutuu wrote: ↑Wed Mar 25, 2020 3:28 pm Looks like a Nakiri

Agreed. Cleavers I have/have used usually have a heel height that’s around half the length of the edge (i.e. 240x115, 220x110, 200x100, etc).

Sean’s giveaways keep getting better. Can’t wait to see what he’s giving away next week. Class act as always Maybe Sean has some guitars and firearms lined up for next week 🤷🏻‍♂️ I like where your head is at Sean. I’m gonna rummage through my knife gear to see if there’s anything I can pass along t...

I just got my Takeda Classic 240 back from @Jobone the other day, and I’m totally smitten. We kept the design on the simpler side of things, and I think that it really complements the blade perfectly. The handle is royal ebony with a brass/copper mokume ferrule cap. https://i.imgur.com/saeQywS.jpg h...

PiF threads are wonderful, and it shows your commitment to this community and the kindness that’s in your heart. Seems like we’ve been saying this a lot, but kudos!!!

Cutuu wrote: ↑Sun Mar 22, 2020 8:10 pm

Kalaeb wrote: ↑Sat Mar 21, 2020 8:38 pm I was in more for a large veggie cleaver ala Takeda large. Big, thin and able to plow through produce

+1

+2

e.chou wrote: ↑Sun Mar 22, 2020 5:02 pm Sorry Should I take it down?

Nope. Most of us appreciate that kinda porn