Patina photos
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Re: Patina photos
That's awesome Limpet!
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
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Re: Patina photos
Nice Steve, I'm loving it too!
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
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- ashy2classy
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Re: Patina photos
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.
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
- ashy2classy
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Re: Patina photos
For reference, the migaki is 220mm (220 edge) and the KU is 210mm (214 edge).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.
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.
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- Jeff B
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Re: Patina photos
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.
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.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Patina photos
Beautiful Steve!!
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
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Re: Patina photos
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.
--- Steve
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Re: Patina photos
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
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
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
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Re: Patina photos
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.