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[jacobwilder5]

Been working on my Mazaki KU gyuto for the past week or so. Thinned & polished (polish still WIP), sanded spine and choil, and installed a new cedar handle. Great value out of the box and I love the profile but thought a little TLC and a new handle would take it up another level.

 

[aporigine]

I've resolved to stop pining for those knife makers that I'm having a hard time getting when there are a lot of amazing makers who are willing to sell their knives to me. I'll just collect more of their knives.
My Shihans in (L-R) A2, 52100 and Aogami 2 steel.
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I had to look up “shihan telegraph”.
I think I’m in love.

 

[Gavva]

I had to look up “shihan telegraph”.
I think I’m in love.

That’s the one to get, IMHO. All the others is just gravy.

Ps. That recycled failed knife clad one is more rare, but I haven’t seen much of them so might be nice to see one posted.

 

[Simply]

This thing bangs

 

[tostadas]

This thing bangs View attachment 317816

 

[JPAU]

Been working on my Mazaki KU gyuto for the past week or so. Thinned & polished (polish still WIP), sanded spine and choil, and installed a new cedar handle. Great value out of the box and I love the profile but thought a little TLC and a new handle would take it up another level.


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Love the cedar handle! Is it a Taihei?

 

[Heckel7302]

Been working on my Mazaki KU gyuto for the past week or so. Thinned & polished (polish still WIP), sanded spine and choil, and installed a new cedar handle. Great value out of the box and I love the profile but thought a little TLC and a new handle would take it up another level.


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If the original was one of those walnut ferrule travesties the. You definitely kicked it up a notch!

 

[SuperLougat]

NKD! got myself this little guy as a treat for finishing up my finals, it's the cutest looking knife in my collection but the handle is hilariously large compared to the blade

 

[jacobwilder5]

Love the cedar handle! Is it a Taihei?

It’s actually from JNS. I don’t see it on the site anymore but it’s yakusugi cedar and was a bit longer and wider than taihei which I thought would fit the maz well. It came with a high grit shiny finish that I sanded down. This is with 800 grit finish and some beeswax/mineral oil applied. Lovely wood and my first cedar handle but could see it becoming a fav. The feel and the smell are amazing.

If the original was one of those walnut ferrule travesties the. You definitely kicked it up a notch!

Indeed it was! That thing had to go

 

[Byphy]

Some old Hisamoto I got off Japan auction

I put it on Dr. Knives 400 vit to fix the profile and see what I’m working with as far as grind.

 

[A.Malcolm.ations]

Local shop got a batch of Mutsumi Hinoura and these are THIN at the edge. Very flexy. This was from a nice and tall 210 that I almost bought. Really impressive.

 

[ethompson]

Mutsumi is often overlooked, largely due to the huge reputation of his father, but he’s immensely talented. Same for Itsuo Doi I think

 

[A.Malcolm.ations]

Mutsumi is often overlooked, largely due to the huge reputation of his father, but he’s immensely talented. Same for Itsuo Doi I think

Totally

 

[ethompson]

Just mesmerizing. The fact that it cuts like a demon is a bonus too

 

[esoo]

After many months of life just getting in the way, I've managed to get a handle on this @MSicardCutlery AEB-L blade. I'd been indecisive about what I'd wanted to do, and decided to try this handle @JoBone had made for me (for a HD2) a few years ago. I think it fits together pretty nicely.

Now to get the blade sharpened up for use.

 

[blokey]

After many months of life just getting in the way, I've managed to get a handle on the @MSicardCutlery AEB-L blade. I'd been indecisive about what I'd wanted to do, and decided to try this handle @JoBone had made for me (for a HD2) a few years ago. I think it fits together pretty nicely.

Now to get the blade sharpened up for use.
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Perfect elegant blade

 

[JoBone]

After many months of life just getting in the way, I've managed to get a handle on this @MSicardCutlery AEB-L blade. I'd been indecisive about what I'd wanted to do, and decided to try this handle @JoBone had made for me (for a HD2) a few years ago. I think it fits together pretty nicely.

Now to get the blade sharpened up for use.
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Nice combo

 

[More_Gyutos]

@JoBone that handle!

 

[nhb22]

Xinguo vs. watermelon

 

[esoo]

This one was put away for ARM, was nice to use it again

 

[SwampDonkey]

Wife was roasting me for bringing a pocket cotitm but then I pulled out the knife at the airbnb that has become unintentionally serrated and got to gloat

 

[tostadas]

Wife was roasting me for bringing a pocket cotitm but then I pulled out the knife at the airbnb that has become unintentionally serrated and got to gloat

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The next guy is not gonna be ready for that.

 

[ashy2classy]

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Just mesmerizing. The fact that it cuts like a demon is a bonus too

View attachment 318209@JoBone that handle!

What are the knives????

 

[jacobwilder5]

I've resolved to stop pining for those knife makers that I'm having a hard time getting when there are a lot of amazing makers who are willing to sell their knives to me. I'll just collect more of their knives.
My Shihans in (L-R) A2, 52100 and Aogami 2 steel.
View attachment 315665

All three are beauts. How do the A2 and 52100 stack up to one another? Outside of steel are there any differences in the grind or are they pretty identical?

 

[ethompson]

What are the knives????

Mine's a honyaki gyuto made by Radovan Stofcik from his own orishigane steel

 

[More_Gyutos]

What are the knives????

Not mine, just happened to see it on his story, but it looks like it could be a Kagekiyo.

 

[Gavva]

All three are beauts. How do the A2 and 52100 stack up to one another? Outside of steel are there any differences in the grind or are they pretty identical?

The A2 is a tall workhorse and the 52100 is midweight. Hard to compare the performance as each have their specialties. Slightly better food release for the A2 workhorse. The board feel as the A2 falls through produce is with a satisfying thud, while the 52100 is quieter and efficient. Will have to use it regularly to be able to compare edge retention. I think I will be picking up the 52100 more often as it’s more well- rounded for what I cook at home.

 

[YannR]

Tonight little sharpening session with those guys

 

[Yoshi]

I used to think people are generally nice. That was before I started drilling my handle.

Pure evil does exist. They love to watch people suffer, and let the world burns. Otherwise why the F would anyone put metal lining all around the inside of a wa handle?!

Been drilling for the whole afternoon and burnt my drill bit to finally get the tang hole wide enough. Grrrrrrr still got another one to do!

 

[Seemore]

Nice Okubo. NICE choice on the handle (at least how it looks on the blade) - it looks great.