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Yoshiaki Fujiwara Sujihiki 270.

That's awesome Limpet!

Mizuno KS profile W#2 Honyaki after making a huge batch of pico de gallo. This is by far the coolest patina that I have ever gotten!!!

Look great! Love Mizunos hamon!

Nice Steve, I'm loving it too!

Wow! That is sweet!

Both Mazakis...

Awesome, I'd be really interested in your thoughts of the KU mazaki! It's been on my list for a bit here, but I haven't heard a single review on it yet.

MisoSatisfried wrote: ↑Fri Mar 23, 2018 9:38 pm Awesome, I'd be really interested in your thoughts of the KU mazaki! It's been on my list for a bit here, but I haven't heard a single review on it yet.

For reference, the migaki is 220mm (220 edge) and the KU is 210mm (214 edge).

When the knife arrived, I was stunned. It was thin behind the edge (thinner than the migaki - cleancut says in general they're thicker than the migaki series) and the KU was unreal. But after some comparison, I've come to enjoy the migaki more. The extra length and heft balances just right for me versus the slightly shorter blade length and lighter weight of the KU. But the KU is a fantastic performer. A breeze to use with just about everything I've thrown at it. Some may think the KU will cause drag when going through product - not in my experience. It just slips through almost everything. If you like a tall, flat profile, you'll be happy with a Mazaki.

I HIGHLY recommend either, depending on your taste in finish. Both are extremely good values. The fact that Mazaki worked with and still works with Kato comes through. For a knife that costs just over 2 bills, I'd have to say these are hard to beat. A 240/250 will cost a bit more, but it's definitely worth it.

Mazaki 240 after a quick edge touch-up on an asagi. Thought it looked cool.

Got an email from Christofer at Cleancut yesterday and he quoted me a Mazaki 250mm Migaki for 1976 SEK shipped(roughly $225-230 depending on exchange rate). He said that he is expecting Mazaki knives to be back in stock at Cleancut before the end of the month and he would send me a payment link when they arrive.

Would like to see Mark run a special on the Mazaki 240 Hairline to keep my patronage here but if not I'll have to jump on the 250 at Cleancut.

Lovin’ the blues...

Beautiful Steve!!

pd7077 wrote: ↑Thu May 24, 2018 9:43 pm Lovin’ the blues...

I struggle catching good patina pics. How are you taking this pic?

Kalaeb wrote: ↑Fri May 25, 2018 11:30 am I struggle catching good patina pics. How are you taking this pic?

Indirect natural light from a window in a darker part of my living room. Direct sunlight will cause a lot of glare, and a bright room will tend to wash out the colors.

Like a badge of honor. If you knife is good enough long enough

Mert tansu Honyaki with pork loin patina.

Cut me some real smooth chuck-roast cubes with this Tanaka B#2 Deba. Man, that was sharp, and smooth, and fine.
I was enjoying myself so much that it took me longer than it should have, and here's the result (mind you, the meat was raw, and a smidge cooler than room temp!)
Somewhat surprised the cladding takes considerably more patina than the core

Wakui Gyuto 180 after chopping some red onions.

Just cut up some pork loin with my new CII from Carter. Oh wow, the results are way more dramatic than I was expecting. I wouldn’t even call this a forced patina. I just cut up the roast, served it, and washed the knife. I almost feel bad doing this to such a pretty knife, but it looks pretty wild at the moment.