Chefknivestogo Forums

Just saw this in the new arrivals. Thin behind the edge and priced right. Tempting. Install a custom handle and let the fun began.

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

I wish I could take better pictures of these. I suck.

Yeah, looks pretty nice.

ChefKnivesToGo wrote: ↑Sun Dec 02, 2018 5:13 pm I wish I could take better pictures of these. I suck.

That grind has a wow factor. You take much better pics than I do Mark, beautiful blade right there.

That's a gem for sure. Killer price. Even if you went crazy with exotic materials on the handle you are coming to the in under $ from most other honyaki blades. Too thin for me, otherwise it would all ready be in route.

I'd be ALL OVER THIS if it wasn't beyond my preferred length and current budget. To me, this is about as close as one can get to an Ashi Konosuke W2.

If I didnt already have a blue 2 honyaki 240mm, this would be in my hands already. Grind is amazing and nice finish.

If I didnt already have a blue 2 honyaki 240mm, this would be in my hands already. Grind is amazing and nice finish.

If I didn't have these pesky kids to buy presents for this would have been in my hands already as well. #dadlife

salemj wrote: ↑Mon Dec 03, 2018 9:47 pm I'd be ALL OVER THIS if it wasn't beyond my preferred length and current budget. To me, this is about as close as one can get to an Ashi Konosuke W2.

Similar to an Ashi in what way?

Well, the grind in particular – it is hard to find honyaki that are so thin because they are hard to forge thin and grinding them down after is very hard on the machines – but also the size, height, and general profile. I've never come close to comparing them side-by-side, but in terms of what kind of "feel" I would expect , I think it would be similar.

Are these water quenched (as in Mizu Honyaki) or are they Abura Honyaki (oil quenched), please? Hate when maker doesn't specify these things clearly...