WTB Konosuke Khii Ebony Handles
- Jeff B
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WTB Konosuke Khii Ebony Handles
If you have a Khii Ebony knockoff handle from a Konosuke that you want to get rid of let me know.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- ashy2classy
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- Jeff B
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Re: WTB Konosuke Khii Ebony Handles
Let me know if/when you do Kevin.
Thanks Matt but I'm not looking to make anything. Just looking for an extra Kono Ebony or two to have the same shoes on all my Konos.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: WTB Konosuke Khii Ebony Handles
When I knock one of mine off, I’ll let you know. I find the thin with lack of taper an interesting design.
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- Jeff B
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Re: WTB Konosuke Khii Ebony Handles
Thanks Joe, appreciated.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: WTB Konosuke Khii Ebony Handles
Jeff I have a few for you if want one, just cover shipping and it's yours
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Re: WTB Konosuke Khii Ebony Handles
Well that’s a deal! Nice gesture!
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- Jeff B
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Re: WTB Konosuke Khii Ebony Handles
Nice gesture indeed! Still want others when available. Thanks guys.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: WTB Konosuke Khii Ebony Handles
Hello Jeff I have one coming in for a new handle install it is a really nice handle. Just curious what will you do with more than one?
- Jeff B
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Re: WTB Konosuke Khii Ebony Handles
I have a few older Konos with Ho wood handles that I'm planning on putting the newer Khii Ebony handles on. Really like those handles after buying a couple Fujis. Might replace some Ho wood handles on other knives too.matchplay18 wrote: ↑Thu Mar 14, 2019 2:44 pm Hello Jeff I have one coming in for a new handle install it is a really nice handle. Just curious what will you do with more than one?
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: WTB Konosuke Khii Ebony Handles
A couple of fuji’s :0Jeff B wrote: ↑Thu Mar 14, 2019 3:05 pmI have a few older Konos with Ho wood handles that I'm planning on putting the newer Khii Ebony handles on. Really like those handles after buying a couple Fujis. Might replace some Ho wood handles on other knives too.matchplay18 wrote: ↑Thu Mar 14, 2019 2:44 pm Hello Jeff I have one coming in for a new handle install it is a really nice handle. Just curious what will you do with more than one?
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Re: WTB Konosuke Khii Ebony Handles
Cool beans nothing like a man with a plan. I have had quite a few people this year order duplicate and triples of the same handle. Will you keep them in a drawer or display them?. Hopefully I can help you out.
- Jeff B
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Re: WTB Konosuke Khii Ebony Handles
Not enough drawer space to keep them there. They'll being hanging together on a wood magnetic strip in my kitchen. They do get used even if they do look like art.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- mauichef
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- Jeff B
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Re: WTB Konosuke Khii Ebony Handles
Still looking for two or three of these if anyone has one...
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: WTB Konosuke Khii Ebony Handles
Indeed.Jeff B wrote: ↑Thu Mar 14, 2019 3:05 pmI have a few older Konos with Ho wood handles that I'm planning on putting the newer Khii Ebony handles on. Really like those handles after buying a couple Fujis. Might replace some Ho wood handles on other knives too.matchplay18 wrote: ↑Thu Mar 14, 2019 2:44 pm Hello Jeff I have one coming in for a new handle install it is a really nice handle. Just curious what will you do with more than one?
Re: WTB Konosuke Khii Ebony Handles
Hi Jeff and other with experience in changing Konk handles.
Im looking to chance handles on a few konos.
Can anybody help me with a tip to the best way of removing the existing handle.
Thanks
Im looking to chance handles on a few konos.
Can anybody help me with a tip to the best way of removing the existing handle.
Thanks
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Re: WTB Konosuke Khii Ebony Handles
Tape the blades for protection, then place the handle in boiling water for 10 minutes. They knock off much much easier, I call it Fujiyama soup.