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Marc4pt0's Stuff

Discussion in 'Knife & Gear Galleries' started by marc4pt0, Jun 17, 2015.

  1. What's your impression of the Cut Brooklyn compared to the others in your armamentarium?
  2. marc4pt0

    marc4pt0 Founding Member

    Top pic:

    Left to right:

    Global Clever
    Global nakiri
    Lamson cherry wood boning
    Russell scimitar
    Wusthof 9" classic issued by my culinary school
    Henckles 4 star 10"
    Henckles 5 start 8"
    Henckles 5 star paring
    Shun filet
    Shun 9" suji
    Forschner boning
    Forschner chef's
    Wusthof Ikon tomato knife
    Forschner filet

    Second pic:

    Shun Fuji honesuki
    Kurosaki R2 western
    ZKramer slicer 52100
    ZKramer 10" 52100
    ZKramer Meiji 10"
    ZKramer Essential 10"
    Shun Kramer Meiji bread knife
    ZKRAMER Euro Damascus paring

    Third pic:

    Tanaka Ginsan 240 prototype
    Tanaka Ginsan 240
    Kochi stainless clad 240
    Kochi Migaki 240
    Masashi Kobo SLD Damascus 240
    Syousin Sakura 240
    Shigehiro 240
    Konosuke Ginsan 270 Haburn handle
    Fujiwara FKM 270 suji
    Hiromoto AS 240
    Kato Workhorse
    Kurosaki AS 240 Haburn handle
    Kurosaki AS 270 suji Haburn handle
    Shun Fuji 240 suji

    Fourth pic:

    HHH 270 "Tuxedo" with pre-prohibition ivory
    Cut Brooklyn 52100 Prospect
    Devin Thomas ITK AEB-L 240 2013 run
    Haburn 240 52100 ringed gidgee
    Harner 260 bog oak and silver dyed maple Burl, copper mokume
    Martell CPM-154 240 dyed maple
    Haburn 240 ware resistant tool steel buckeye Burl
    Andy Billipp 10" maple
    Mert Tansu 52100 230mm ringed gidgee
    Cris Anderson Scorpion Forge 250 XTXHXTronwood, copper mokume
    Robin Dalman 230 AEB-L passaround cocobolo
    Robin Dalman 230 birch Burl
    Carter 240 CKTG anniversary gyuto, corian, ironwood
    Mario Ignolia 250 CPM-154 figured walnut
    Bloodroot Halibut filet 9" green Joe's mountain coffee bag
    Harner 210 O-1 pretty curly mango
    Marko Tsourkan 240 Devin Thomas mystery carbon brass, cocobolo
    Marko Tsourkan 250 John Thomas ladder Damascus koa, brass
  3. CrisAnderson27

    CrisAnderson27 Professional Craftsman

    Very, very nice my friend!!
  4. marc4pt0

    marc4pt0 Founding Member

    Another asked me a very similar question. This was my response:

    "I got mine in 2013, and Joel said it was made from an unusually thicker stock of 52100. I'm not sure about his grinds currently, but this one does have decent convexing. It suffers from some food sticking, and did have a little wedging. After a little thinning behind the edge, that wedging is gone.
    As for the I find it very comfortable. Works great in multiple grip styles.
    If I were still in the thick of prep hell, tons of veggies that needed quick work on top of some finer cuts, I'd definitely bring this knife with me. But today I'm not chopping 50 plus of mire poix, poixicing 4cs potatoes, mincing quarts of shallots and garlic. I do keep the knife with me though, as some days I just want to chop a bunch of sh¡t, but those days are far and few between. No complaints though, with the knife or with work [​IMG]

    Hope that gives you a little more insight."

    Then I also offered to sell it.
  5. That has been my impression as well. Although I won't sell mine. But compared to the others, what do they do or not do, how do they feel, compared to the cut Brooklyn?
  6. marc4pt0

    marc4pt0 Founding Member

    Mert Tansu 52100 carbon 230mm gyuto wearing ringed gidgee.

  7. Nice one
  8. marc4pt0

    marc4pt0 Founding Member

  9. CrisAnderson27

    CrisAnderson27 Professional Craftsman

    Andy makes purdy knives ;).
  10. cheflarge

    cheflarge Founding Member

    NICE SET!!! Damn :cool:
  11. marc4pt0

    marc4pt0 Founding Member

    He sure as heck ain't the only one.

    The one on the right isn't mine, and the one in the middle I just got.
  12. CrisAnderson27

    CrisAnderson27 Professional Craftsman

    I like the profile on the middle one the most. I wouldn't kick any off my rack though :)
  13. MattS

    MattS Founding Member

    Ohh, I see, so you are the one who has been keeping him busy. Save some for the rest of us...great looking trio.
  14. Toothpick

    Toothpick #2 since day #1 Founding Member

  15. We are all a bit envious of your Billup collection! Want to tell us a bit more about how each came to be. Did you buy these all direct from Andy? =)
  16. marc4pt0

    marc4pt0 Founding Member

    A fellow member here has offered me a chance to spend some quality time with the Damascus Billipp, so I obviously jumped on that.
    The middle one was sold to me by yet another forum member who was gracious enough to accept my offer.
    Basically, I buy Billipp's. You may have seen signs along the roads that say either "we buy houses" or "we buy cars", well that's the gist of how I am with Billipp's work... and about ten (or so) other gents around here.
    I firmly believe in good customer care and support. And good product obviously. For me you can't have one without the other. Several makers offer these in spades. For those who don't, well they can pound sand for all I care.
  17. marc4pt0

    marc4pt0 Founding Member

    Another one I got earlier this year. In fact this was the first knife of the year for me. Kochi carbon kiritsuke:
  18. Noice!

    (Australian for very nice, mate!) :)
  19. marc4pt0

    marc4pt0 Founding Member



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