Claude's knives

[claudeh]

Group shot


Gyutos (top to bottom)
Masamoto KS 270mm white steel
Suisin inox honyaki 270mm
Hiromoto AS 270mm
Takeda 270mm
Nenox S1 240mm
Blue steel 210mm (not sure re make)

Tanaka 300mm yanagiba (damascus + ebony octagon handle)
Tadatsuna 300mm white steel sujihiki

Masamoto KS kamagata usuba 210mm
Suisin ginsanko kamagata usuba 210mm

Aritsugu 180mm blue steel deba

Tadatsuna inox petty 150mm

Hideo Kitaoka nakiri white steel

Misono Swedish honesuki

Cheapo SS chinese heavy cleaver


Gyotos



Single bevels



Sujihiki and petty

[anvlts]

That's a big family, but where is your TC gyuto? :-)

[claudeh]

So, where is your TC gyuto?

In the post. Should get it on Tuesday

[anvlts]

Is that Tanaka yanagi with ebony handle? If so, did you have it upgraded with Takeshi? I have the same knife, trying to decide on on the size of the handle.

[claudeh]

Is that Tanaka yanagi with ebony handle? If so, did you have it upgraded with Takeshi? I have the same knife, trying to decide on on the size of the handle.

Yes, I got the upgrade to octagon ebony. It was $70 which I thought was good value. It is nicely done except for the fact that I had to put some epoxy on the join between handle and knife as there was a small gap.

I think the fancier handle really makes a big difference to the presence of the knife.

[anvlts]

The ho wood handle that my knife came with was very utilitarian, so the upgrade was imminent.

I also plan to work on a machi on this knife. I to shape and polish machi on all knives that come without. I get my machi look similar to this:
http://www.knifeforums.com/uploads/1...3-IMGP2821.JPG
And I like to have a small gap between machi and the handle.

I guess, one of these days when I have time to work on my own knives, I will take photographs and post them here.

M

[Keith]

Yes, I got the upgrade to octagon ebony. It was $70 which I thought was good value. It is nicely done except for the fact that I had to put some epoxy on the join between handle and knife as there was a small gap.

I think the fancier handle really makes a big difference to the presence of the knife.

that Yanagi looks great with that handle

[RMgX]

That blue steel 210 gyuto looks like a Oishi.
http://www.epicedge.com/shopexd.asp?id=86643
Give us a review if the kanji match up, don't think I have seen a review of those yet.

[claudeh]

That blue steel 210 gyuto looks like a Oishi.
http://www.epicedge.com/shopexd.asp?id=86643
Give us a review if the kanji match up, don't think I have seen a review of those yet.

This was the first Japanese knife that I bought. I got it from Japanese Knife Company in London and I was truly clueless at the time. This looked like an interesting knife and I bought it (and paid a fortune). All I was told was that it was handmade by an "artisan". I am not sure whether the shop knows more or not. Anyway, I had not previously seen the Oishi knife you referred to and although the kanji is not the same I am convinced it is the same knife. The profile, handle and bolster are absolutely identical. I haven't really used it much since I have built up my collection but I can say that the steel is really nice and it takes a great edge. It is also very light and thin. Writing this makes me want to put it to some more use. Nice knife.

[Espagnole]

It is an Oishi. I have the same knife. Epicurean Edge's (where I got mine) Oishi knives are done without the hammered sides. Mine was a sample. I like the look of it better than flat.