-need to add new photos- San Han Nga stainless steel chopper cleaver

$15 beater No.1 210mm chopper cleaver from Kongs Trading, full stainless steel construction. I use it for beater jobs like chopping chocolate and splitting shellfish.

With ‘decorative’ Sun Tiger 220x stone scratch that I rebeveled the edge, which I’ll sharpen out over time to sharpen out the thinned shoulders to achieve a thick, robust edge.

-Windows Live Writer beta 1st TEST POST edited with new large photos-

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APR09- Might try a convex edge on the belt grinder. Updates soon.

Original post: 24SEP08 Updated: 25APR09

Tojiro PS 210mm Gyuto F-520

Nice hard powdered steel cutting core clad with softer (‘easy to scratch’ ) stainless steel. It has signature Tojiro rather square shoulders on the handle which I don't mind and actually love the boxy handle shape.

The wavy boundary between the PS core and the stainless cladding. Cool... 
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Here it is, the handle rescaled: Concinna Burl scales, reshaped bolster, 2x SS corby screws and epoxy, mineral oil-wax finish.

 

My first time working with burl wood.

KF post: http://www.knifeforums.com/forums/showtopic.php?tid/835120/

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~APR09~

xX Add in new tung oiled photos. Xx

Original post: 29JUN07, Updated: 25APR09

Masahiro Saijo 240mm yanagiba

Left: New in the box. Right: After a light 50 hours service.

Masahiro Saijo series 240mm shiroko (White Paper steel) yanagiba, Magnolia wood handle and black water buffalo ferrule.

The knife didn’t come with a saya so I got my hands on a Mizuno Tanrenjo saya, ditched the saya pin which easily gets lost… say into food.

Original post:19OCT08

Fujiwara Kanefusa FKH 240mm gyuto

Bought this knife to try out the 240mm gyuto size and I think I’ll stick to 270mm or 300mm. Made of one piece of SK-4 steel (same as the Hiromoto HCs), with a stainless steel bolster.

Because of its smoother satin finish on the blade, patina builds up quite slowly and very colourfully.

Slightly thicker than the Hiromoto HC very slightly, but then again Hiromoto did make the HC one of those cool thin knives. Fujiwara fit a very nice large handle with pakkawood scales, kinda like a Hiromoto HC with a rounded Tojiro DP handle.

I’m going to sell off this knife to get its 270mm cousin to replace my 270mm Hiromoto HC in the future or as my HCS backup knife. Before I sell it, it has got to get a makeover with probably Red Morell scales.

Original Post: 17OCT08, Updated:19OCT08

Hiromoto AS 210mm Gyuto

210mm gyuto from Hiromoto’s Tenmi-Jyuraku AS series is a super value priced, high performance kitchen knife; is Aogami Super core steel with soft stainless cladding blade with a stainless steel bolster and pakkawood scales.

 

Rescaled with Holly Banksia, secured with SS corby screws and epoxy. Hand rubbed blade to 1200x wet-dry sandpaper and 0000 steel wool and polishing paste.

I sold this knife to a KF member to take good care of it, I don’t have much use for 210mm gyutos nowadays.

The KF post

Tojiro 240mm DP Yo-Deba

   -New Old Photos- Tojiro DP Warikomi 240mm Western Deba (Yo-Deba)

Great for lazy mirepoix ; brilliant for chopping up chicken, cuts cleanly through bones, no tearing or splintering.

Has never been sharpened , not even stropped, still going strong on factory edges.

Current planned rehandling ideas: Holly Banksia scales, two rows of 4x 1/8” Mosaic pins and brazed on Nickel Silver Pommel for balance.

Original post: 29JUN07 Updated:17OCT08

F Dick Superior Slicer

Part of the Johnson & Wales tool kit. An 8" F Dick Superior Slicer, quite a nice slicer with a usable amount of flex when pressed sideways.

Zwilling JA Henkels Four Star 8" Cook's knife- Old Faithful

Zwilling JA Henkels Four Star 8" Cook's knife Not the sharpest knife in the drawer, but still my favourite in terms of weight, balance and feel. But off par in so many ways. Haven't used it since my sharp gyutos arrived on the scene, get a rebirth this X'mas.