ZBlog, the blog of zknives.com

Beautiful knife, for filleting the fish. I guess I will have to start eating more fish with so many very good fish knives in my kitchen. So far: Western fillet knives, then Yanagi (Yanagiba) knives, Deba Knives and now Miroshi Deba too. It is a variation of Deba knife, but thinner and narrower. I'll figure it out :)

Monday, March 9, 2009 16:23:27

Image galleries for both of the newcomers are up. One of the biggest and thickest, another is one of the smallest and thinnest knives ever made by Jerry Busse. Both are very interesting specimen. Check them out - Busse FFFBM image gallery and Busse Nuclear Muskarat image gallery.

Monday, March 9, 2009 16:11:36

My very first usuba, let alone kamagata. Strange looking knife, but should be very good for vegetables. I have three different Nakiris already, let's see how this one will compare. Made out of the Hitachi white steel, aka Shirogami. 63-64HRC. 180mm blade, around 4mm thick, single beveled. Razor sharp, mirror polished edge out of the box.

Saturday, March 7, 2009 15:58:54

Finally I got one :) 9" long monster blade, weighs almost 2lbs. Made out of the famous INFI steel, 58-60HRC. That's the knife that can take tremendous beating, and dish out tremendous damage too. Very nice knife and superbly ergonomic handle. Cut, chop, pry whatever you need.

Friday, March 6, 2009 17:01:14

Watanabe just contacted me :) My 210mm Miroshi Deba is ready and shipping from Japan today. I should have it soon. Aogami steel, 63-65HRC. Super! One thing is, I don't coos that much fish, interesting what am I gonna use it for, but I'll figure something out, or start eating more fish.

Friday, March 6, 2009 00:46:40

Finally got time to post a mini-review. Very good stone, especially for removing deep scratches by other, more coarse stones such as DTM 8XXC or Shapton 220 grit glass stone. All is good, almost perfect with it. Cuts fast, doesn't wear down quickly, but this is a sponge, not a whetstone :) When you soak it in the water first, it bubbles for a solid half an hour. Then, during sharpening it takes a lot of water to keep going. Still, one of the best and well priced whetstones.

Friday, March 6, 2009 00:32:24

I got two new ones today. Busse Nuclear Muskarat and Phil Wilson small Chef's knife. Nuclear Muskarat is a small fixed blade, made of Busse proprietary INFI steel of course. Not a production blade, custom shop. Really thin for Busse. Makes it that much interesting. Fit and finish are just excellent. Phil Wilson's custom kitchen knives are really highly regarded in US, and they are top notch craftsmanship too. This one is made of CPM154 steel, 61HRC, thin, high performance cutter, just like he does it with other knives.

Wednesday, March 4, 2009 18:25:11

Finally my custom chef's knife is ready. Relatively small knife, made of CPM154 steel. More like an experimental piece, but safe to let non-knife people for short term use, under supervision :)

Tuesday, March 3, 2009 14:37:27

After last two weeks of Busse acquiring/trading operations I've ended up with three(!) new Busse knives. Jerry is my favorite combat knife maker after all. Won Nuclear Muskrat on 02/09 Ganza, got HG55 LE(Limited Edition) and finally the new, Fusion Battle Mistress. That's quite a load for a one week. Next couple weeks will be busy, but good kindda busy ;)

Monday, March 2, 2009 19:51:07

Finally, after few months of waiting got the word from Shigefusa. He started making my Kitaeji (damascus) gyuto! It's been a long time since I have placed that order. Actually little more than 3 months. I hope in a month or two I will get my new beauty. Shigefusa is one of the highest regarded knife makers in Japan. Really hard to get his knives here in US. Can't say it's cheap either, but it is really worth the price and wait. I still have to wait, but they've started making it, that's already a good news :)

Monday, March 2, 2009 19:38:28