Kitchen Knives

It's been a little while since I've done a shot of all of these knives. I think. Still a couple that are missing in these shots.

 

Sick collection Marc!

 

How many Billip do you have!?

 

Love the collection. That Hazenburg is new, how is it?

 

It's actually a pretty fun little cutter. At 230mm it makes for a nimble knife. His leather saya work is on point as well.

 

Only 5. For now...

 

Thanks!

 

wow!

 

Amazing, and a bit fascinating to stare at.

 

That Kato western is struggling for attention

 

How is that cut Brooklyn compared to the others?

 

I sent the Cut Brooklyn to Jon at JKI for his thinning magic. Cuts like a dream now. I've rounded the spine, which it desperately needed. It's a thick blade, but has some sweet distal taper. Compared to the others? It holds its own, now. Still a joy to use.

 

How was it before the thinning?

 

10" Andy Billipp, 52100, maple, leather & maple saya.
Recently refinished/ refreshed by Andy

 

2 from Cris Anderson, CJA Scorpion Forge.
250mm XH XT with oversized ironwood/ copper double taper handle
230mm XH XT with oversized koa/ old iron double round handle.

When you order from Cris, I recommend spending the few extra beans on the double round handle. Both styles are excellent, but I'm really liking this rounded version.

 

It served as a solid workhorse, and by workhorse I mean a get in there and beat some stuff up on a large scale. The distal taper tip has always been fun when control/ detail was needed. Food release and ease of cutting prior to thinning (except for tip) were average. But overall knife is and has been fun to use.

 

I shouldn't be looking at this. Need to stop ...!

 

Beauties! I can see why you like the rounding. Looks comfy.

 

Just recently got these from Maksim, Munetoshi Kurouchi 170mm and 210mm. Couldn't really decide on which one to get, and at their price points it just seemed foolish not to try both.

As others have stated, fancy finish is not this maker's end game. However performance and functionality are, and thus far it shows.

Quick celly pic:

 

Solid beater, but as Joel had said, this one came from thicker than usual stock. I bought this knife back in 2011 or 2012, IIRC. It's always had a wicked thin distal taper, but overall suffered some wedging from time to time. Very little, if any, convexing to the grind. Especially when compared to others I've seen in person. Also this 240 is much "bigger" than the others seen.