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Pictures of your new acquisitions

Discussion in 'The Kitchen Knife' started by Antonio, Feb 20, 2014.

  1. James

    James smarter then your average duck Founding Member Gold Contributor

    I bought this soup recipe on sale, even came with a free knife, but more on that after I have my tea

  2. gunnerjohn

    gunnerjohn Founding Member

    This slicer just arrived. Found it on the "Bay" and had a weak impulse and an open wallet. The description is of a 240mm Yanagi Damascus knife new from old stock. It has a ton of lacquer on the blade and that will go. Going to research it a little more. Any help on the makers marks etc would be greatly appreciated.
    IMG_2209.JPG IMG_2210.JPG IMG_2211.JPG IMG_2212.JPG IMG_2213.JPG IMG_2217.JPG
  3. DitmasPork

    DitmasPork Founding Member

  4. bieniek

    bieniek Founding Member



    I got this from Maxim at the last JNS Gathering, as a project.
    This is a honyaki knife, when I will polish it fully, It gets etched.

    Steel? I dont know nor I care. The funky symbols plays no role
    Hardness? Dont know either, but very hard. Very hard to polish. Just the toughest Klingspor paper leaves visible scratches.
    Maker? No clue, but the blade is straight and true

    It is a keeper. Perfect slicer. It is quite thick, around 4mm, and has null flexibility.
  5. Chuckles

    Chuckles Founding Member

  6. hbeernink

    hbeernink Founding Member

    singatirin prototype?
  7. Chuckles

    Chuckles Founding Member

    image.jpg image.jpg

  8. bieniek

    bieniek Founding Member

    Might well be. Dunno.

    But, It was ground nicely to begin with, with a very strange assymetry, something single bevel-esque.
  9. marc4pt0

    marc4pt0 Founding Member

    I'm starting to get Rader envy
  10. erikz

    erikz Founding Member

    No pictures yet but I got a Beston 500, Atoma 140 and a couple of Shapton Pro stones (1k, 5k & 8k). Also got a stone holder to help me sharpen.

    Dave's DVD has been a good learning tool so far. I keep turning the stone, know what to watch when flattening and got some more very helpful tips.

    I started on an Ontario knife from the (I guess 70's) and thinned the heck out of it the last 2 days. After that its going to be etched as its very reactive. Finally Ill put on an edge.
  11. XooMG

    XooMG Founding Member

    Not totally new but pretty much finished with usability and performance tweaks so the knife is comfy and very sharp, so ready for action:


    Zakuri Tosagata bocho 165mm.
  12. TaJ

    TaJ Founding Member Contributor

    XooMG, did you thin it so the Shinogi went up? I like how it looks.
  13. jigert

    jigert Founding Member

    Nice job on that Zakuri, XoomG!
  14. panda

    panda Founding Member

    i wish that zakuri would come in 240 length, looks great.
  15. XooMG

    XooMG Founding Member

    Kind of. I mostly just smoothed and evened out the bevel a bit...it comes from the maker with a rather "textured" bead blast finish on the bevel, and I wanted it to have less resistance. As a consequence of taking that down, the bevel has become a bit wider and very thin...maybe bordering on too thin, but I reinforced it with some convexing and a microbevel.

    It originally looked like the top knife in this pic:
    (the bottom knife already had its bevel redone).

    Now the choil and spine are nicely rounded, and my very limited tests with it are promising, just like with the funayuki.
  16. XooMG

    XooMG Founding Member

    Another new acquisition. Saw Maksim's video on different Itinomonn models:

    Decided to get a kuro-uchi model, was surprised that it was 55mm tall (JNS site said 50mm)
    Heh...turns out it's the very knife from the video!

    I like the texture of this KU a lot...

  17. marc4pt0

    marc4pt0 Founding Member

    Some stunning lookers!
  18. marc4pt0

    marc4pt0 Founding Member

    Mario 250mm, is now part of my line up
    2014-02-22 12.44.13.jpg
  19. cheflarge

    cheflarge Founding Member

    Marc, GREAT BUY!!!
  20. TaJ

    TaJ Founding Member Contributor

    it looks so thin, the onions won't know what hit em. ;)

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