Altadan wrote: ↑Thu Jul 23, 2020 11:27 amLooks like you've put off etching that Tanaka in favor of enjoying the color-play! Nice shot.
Do you cut on that cookie slab, or it more of a cheese board?
Haha. Yep. I do love the blues. Mostly just didn’t want to dull the edge yet, the knife is so nice to use right out of the box.
And no I don’t cut on that board, It’s actually not mine. I am a travel nurse working in San Diego right now, I usually rent furnished places. I just use a bamboo cutting board I got a long time ago.
Nothing special but I wanted to get one before it was too late: This is a Toyama 210 B#2 stainless clad. It weighs in at 175 grams and maybe will be getting a new handle. He does such a great job on heat treatment and oob edge is outstanding.
TheLegalRazor wrote: ↑Mon Jul 27, 2020 5:02 pm
I already have a 210mm Moritaka. When I saw that CKTG had one 240mm left, I decided to add it to my kitchen knife arsenal.
20200727_174810.jpg
How do you like them OOTB? Been interested in one of these but I’ve read a good amount of people saying they need thinning / spine & choil rounding / handle work. That wouldn’t necessarily put me off, just wondering.
Fredward wrote: ↑Wed Jul 22, 2020 8:27 pm
Finally got me some yu kurosaki fujin action! I wanted a bigger knife in this line but I already just bought the Tanaka sooo I figured I still needed a petty! And here it is. Quite happy with it
TheLegalRazor wrote: ↑Mon Jul 27, 2020 5:02 pm
I already have a 210mm Moritaka. When I saw that CKTG had one 240mm left, I decided to add it to my kitchen knife arsenal.
20200727_174810.jpg
How do you like them OOTB? Been interested in one of these but I’ve read a good amount of people saying they need thinning / spine & choil rounding / handle work. That wouldn’t necessarily put me off, just wondering.
I have Moritaka gyutos in both AS and Blue #2. OOTB, the edges have been excellent for me on any cutting task I've put them to, and they pass any tomato test after extended use. I don't see any need for thinning. The spine and choil could use some finishing work. The choil ,in particular, is on the rough side. I don't view these as significant shortcomings, particularly at their price point. The handles are basic and fine. All Moritaka have a welded stainless tang, so one has less of a concern about the tang rusting in the wood wa handle.
Fredward wrote: ↑Wed Jul 22, 2020 8:27 pm
Finally got me some yu kurosaki fujin action! I wanted a bigger knife in this line but I already just bought the Tanaka sooo I figured I still needed a petty! And here it is. Quite happy with it
dbtinsley wrote: ↑Sun Jul 19, 2020 10:17 am
Doi-Yanagiba.jpg
Love the knife stand!
How long did it take you to make?
I did not make it myself. Look for UnusualWorkshop on Etsy. The guy's stuff caught my eye. He didn't have anything for a 300mm blade, so I asked him to make something that would work and to let his creativity run wild. He used cotinus wood (aka Smoketree) to give a little contrast to the knife's ebony handle. The way he did the wood grain just blows my mind though.
smcmaui wrote: ↑Sat Aug 01, 2020 10:33 pm
After not using it for almost 4 years decided to bust out the Hiromoto AS 240mm
the love has been re-kindled
I have not used my 270mm version in years. Recently, I decided I will get it out and use it once I am confident I can sharpen a consistent 12 degree half angle, not before. I admire your bravery.
I am happy to see a 240mm in action and loved by the owner.
Carlo wrote: ↑Sat May 02, 2020 10:12 am
I have decided, after about 4 years of looking, that life is too short and it’s ok to treat myself to $400 knives.
Also, I think I finally know what I like and I’m done ****ing around.
Left: new Toyama stainless 210 from JNS
Right: old shape Mazaki 210 from Mark4pt0
I’ve never been so excited to cut veggies.
How is your Toyama, do you like it?
Sorry I missed this. Like is too mild a word. I’ve bought a 240 and a nakiri since I posted that.