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Kitchen Knives

Discussion in 'Knife & Gear Galleries' started by marc4pt0, Sep 14, 2017.

  1. marc4pt0

    marc4pt0 Founding Member

    It's been a little while since I've done a shot of all of these knives. I think. Still a couple that are missing in these shots. 20170914_114513.jpg 20170914_112929.jpg
  2. Sick collection Marc!
  3. How many Billip do you have!?
  4. MattS

    MattS Founding Member

    Love the collection. That Hazenburg is new, how is it?
  5. marc4pt0

    marc4pt0 Founding Member

    It's actually a pretty fun little cutter. At 230mm it makes for a nimble knife. His leather saya work is on point as well.
  6. marc4pt0

    marc4pt0 Founding Member

    Only 5. For now...
  7. marc4pt0

    marc4pt0 Founding Member

  8. Jim

    Jim Old Curmudgeon Founding Member

  9. Amazing, and a bit fascinating to stare at. :)
  10. Antonio

    Antonio Founding Member

    That Kato western is struggling for attention
  11. How is that cut Brooklyn compared to the others?
  12. marc4pt0

    marc4pt0 Founding Member

    I sent the Cut Brooklyn to Jon at JKI for his thinning magic. Cuts like a dream now. I've rounded the spine, which it desperately needed. It's a thick blade, but has some sweet distal taper. Compared to the others? It holds its own, now. Still a joy to use.
  13. How was it before the thinning?
  14. marc4pt0

    marc4pt0 Founding Member

    10" Andy Billipp, 52100, maple, leather & maple saya.
    Recently refinished/ refreshed by Andy

    20170919_034102.jpg 20170918_153957.jpg 20170918_153949.jpg
  15. marc4pt0

    marc4pt0 Founding Member

    2 from Cris Anderson, CJA Scorpion Forge.
    250mm XH XT with oversized ironwood/ copper double taper handle
    230mm XH XT with oversized koa/ old iron double round handle.

    When you order from Cris, I recommend spending the few extra beans on the double round handle. Both styles are excellent, but I'm really liking this rounded version.

    20170916_083625.jpg 20170916_083816.jpg 20170916_083420.jpg 20170916_083410.jpg 20170916_083236.jpg 20170916_083149.jpg IMG_20170916_135013_071.jpg
  16. marc4pt0

    marc4pt0 Founding Member

    It served as a solid workhorse, and by workhorse I mean a get in there and beat some stuff up on a large scale. The distal taper tip has always been fun when control/ detail was needed. Food release and ease of cutting prior to thinning (except for tip) were average. But overall knife is and has been fun to use.
  17. Beauties! I can see why you like the rounding. Looks comfy.
  18. marc4pt0

    marc4pt0 Founding Member

    Just recently got these from Maksim, Munetoshi Kurouchi 170mm and 210mm. Couldn't really decide on which one to get, and at their price points it just seemed foolish not to try both.

    As others have stated, fancy finish is not this maker's end game. However performance and functionality are, and thus far it shows.

    Quick celly pic:
  19. marc4pt0

    marc4pt0 Founding Member

    Solid beater, but as Joel had said, this one came from thicker than usual stock. I bought this knife back in 2011 or 2012, IIRC. It's always had a wicked thin distal taper, but overall suffered some wedging from time to time. Very little, if any, convexing to the grind. Especially when compared to others I've seen in person. Also this 240 is much "bigger" than the others seen.

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