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TOPIC: Bet you're not EDCing one of these....

Bet you're not EDCing one of these.... 1 year 1 month ago #12310

  • cbwx34
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image_2013-06-29.jpg


image_2013-06-29-3.jpg


I actually sharpened it freehand a while back, but have been maintaing it with a 3m leather strop on the WE. It's flat on the backside and 24 deg. on the front, (so 12 deg. per side = pretty sharp). :dry: Description says it's White Steel at 64 HrC. I just use it for light duty tasks... (just something different to cut with). :)

I've seen it called a Kiridashi, but Google Translate just says that means "pointed knife", so maybe that was just for the catalog, since an internet search finds a lot of different knife styles with that name.

Just thought some might find it interesting (or amusing!) :P
Last Edit: 1 year 1 month ago by cbwx34.
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12311

  • mark76
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Indeed, interesting ;) . But to be honest, more than interesting. Great steel (particularly when sharpening - very nice feel) that also looks very nice.
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12317

  • LeoBarr
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What a beauty it looks as if it is hollow ground on the back like a Yanagiba? I have a Higonokami from Best Made which is not bad it has a very sharp convex edge I put on by hand. If I were to buy another I would get it direct from Japan www.japaneseknifedirect.com they also have a site for chef's knives japanesechefsknife.com they deliver quickly .
photo_2013-06-29.JPG
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12328

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LeoBarr wrote:
What a beauty it looks as if it is hollow ground on the back like a Yanagiba?
Thanks. Yes, it is hollow ground on the back.
LeoBarr wrote:
I have a Higonokami from Best Made which is not bad it has a very sharp convex edge I put on by hand. If I were to buy another I would get it direct from Japan www.japaneseknifedirect.com they also have a site for chef's knives japanesechefsknife.com they deliver quickly .
Cool. I have one also... another one I've maintained by stropping on the WE. I have a picture of it set up not too long after I got my WE (the WE looks so young... )

WE_Higo02.jpg


Wish you hadn't reminded me of JKD... they have some really cool knives there I try and forget about. :dry: :) In fact, did you see their version of a Higonokami?

imai-2.jpg

:woohoo:
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12329

  • LeoBarr
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Yes simple stunning plus they also make kit versions of some of the more traditional basic types.
I was particularly impressed when I ordered a Seki knife value around 120€ `I got the parcel in 6 days and they had put the value of the package down as 20$ so double whammy no tax to pay . The chef knife site has some wonderful damascus steel knives with copper or brass added which adds a rather interesting look and I guess makes the layers aid cutting since the harder steel would probable stand proud of the brass or copper making a toothy edge.
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12330

  • KenBuzbee
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cbwx34 wrote:
image_2013-06-29.jpg

That's beautiful, Curtis. The kind of thing I know I'd never carry, but I can admire it.

Ken
玉鋼
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12337

  • LeoBarr
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Incidentally where did you get that fine knife I like the fact it is a mini Yanagiba in grind and that it is either Hitachi (i think blue or white steel ). My Higonokami sharpens so easily been carbon steel so I don't mind what I use it for (excluding using the blade to scrape paint off or as a screw driver) its a real utility knife (it is the cheaper white steel).

Your knife is exceptional to me although is it possible a carpenters knife?
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12341

  • mark76
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Leo an Curtis, I googled and Wikipediad Higonokami. I love the idea of a folding pocket knive in Hitachi carbon steel. What strikes me is that nearly all of these knives seem to have a long straight (or at least not very curved) bevel. That seems unpractical to me. What do you think?
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12346

  • LeoBarr
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We are back to bevels again still confused mine came with a V bevel (the cutting bevel) it been a shallower angle than the thinning bevel ~~I think mine is around 18Ëš and the thinning bevel is probable around 5Ëš.
I decided to learn convex sharpening so I did the mouse pad starting at 600 grit working up to 3000 grit wet & dry paper then I have another mousepad with denim stretched over it with liquid metal polish built up until the weave of the denim is filled in and now I either strop it on that or a leather razor strop .
So I have a convex edge with a peak of about 18Ëš so the edge is quite resilient .

Please everyone I started a post on bevel terminology my aim is that we all agree on bevel terminology and this been a premier sharpening community I am hoping that Clay will eventually publish standard terminology for knife sharpeners enthusiasts & makers.

So please everyone have their say so perhaps this community can standardise bevel terminology.
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Re: Bet you're not EDCing one of these.... 1 year 1 month ago #12351

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Leo, this proves your point in the other topic :cheer: .

What I meant was that the bottom part of these knives seems to be straight (or not very curved). Like a ruler. Should I say a straight edge? Or something else?

My question is whether that isn't impractical. Hope this makes more sense B) .
Last Edit: 1 year 1 month ago by mark76.
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