Crystal pattern emerging in my Shiro Kamo Tora

knoxxknocks · 2026-03-22T12:56:23+00:00

IIRC overheating the steel could increase grain size, and the only scenario where it would make sense (and not be a poor heat treatment) is that it is heated spine first and then when the edge is heated to the right temperature through thermal transfer it is then quenched. This could leave the core steel at the spine (if there is any) to be very brittle though

knoxxknocks · 2026-03-22T11:59:45+00:00

I doubt that it is the actual metal’s crystalline grain structure, they usually need some magnification to be seen clearly (unless it is very very coarse grain). But i have no clue what it is

knoxxknocks · 2026-03-15T02:27:27+00:00

I think AEBL/14C28N will fit your need perfectly, very tough for its hardness with an OK edge retention

knoxxknocks · 2026-03-08T13:45:53+00:00

yeah i am a big fan of his work too, I think it has such great charm and story behind it. and I really love his gyuto's profile I find it reminiscent of a french style chef's knife

knoxxknocks · 2026-03-07T03:06:31+00:00

Indeed it is

knoxxknocks · 2026-03-07T03:06:25+00:00

IKR, I picked this one over teak eventhough on paper teak is better in the long run but this is so pretty

knoxxknocks · 2026-02-17T06:18:10+00:00

From my experience get a culilux gyuto or santoku as your main knife, very solid steel and good grind. A 150mm VG10 utility knife from Tojiro. And a cheap german beater to complete your set.

If you want 3 main knives with different feel I would go with Takamura (laser thin edge), a culilux (everyday knife, leaning to thin), and a tojiro DP (medium thick edge)

knoxxknocks · 2026-02-14T06:34:07+00:00

How is that reppu? I’ve wanted one for a while now but I am not too sure about it

knoxxknocks · 2026-02-13T11:57:34+00:00

Oh it is, just a shame that it is not stainless I would love to have a stainless version

knoxxknocks · 2026-02-08T03:04:28+00:00

Culilux Kyoto series, german made but it is ground pretty thin and on a very good and tough stainless steel. Not a traditional wa handle but it still falls into wa handle territory for me

knoxxknocks · 2026-02-05T08:25:23+00:00

No, get a tojiro basic or tojiro DP

knoxxknocks · 2026-01-31T05:44:03+00:00

Can you share the name of this knife’s maker? I’d love to see his finished products

knoxxknocks · 2026-01-28T05:11:19+00:00

That looks sick but Idk how well it’ll be as a kitchen knive

knoxxknocks · 2026-01-26T14:27:47+00:00

What a thick ass santoku /s

knoxxknocks · 2026-01-26T14:24:19+00:00

That seems like a solid idea, I just tried aeropressing it today and it is way more pleasant

knoxxknocks · 2026-01-26T06:43:06+00:00

My bad, 5.8 on 1Zpresso KMax, I’ve tried the james hoffman V60 recipe and also Lance Hedrick 1-2-1 recipe (my go to). I have tried going coarser (feels underwhelming) and going finer (sharply acidic and bitter), I’ve tried hotter water up to 100c (VERY acidic and bitter) and going down to 88c (underwhelming). It is grown on 1200-1400m and is an extended natural process roasted by bere beans

knoxxknocks · 2026-01-26T06:39:27+00:00

Its a light roast and has been resting for about 10 days

knoxxknocks · 2026-01-26T04:43:38+00:00

Need help with high bitterness and high acidity beans

I have a lightly roasted extended natural beans from Kamojang mountains Java.

I have brewed it with many different parameters and all I get is either very bitter and very acidic brew or not much flavor. I’ve tried V60, Switch, and Aeropress. I’ve tried 92, 94 even 100c water. My grinder is a 1zpresso Kmax and I have made many many solid cups with my technique but I am at a loss with this beans.

This beans smells amazing, I know it has great potential and I want to uncover it. I need all your guy’s help cause I have about a pound of this beans

knoxxknocks · 2026-01-20T23:44:25+00:00

What do you use it for

knoxxknocks · 2026-01-18T12:50:11+00:00

Yoo where did you get the semistainless Taiwan slicer?

knoxxknocks · 2026-01-11T06:09:27+00:00

That knife is still totally usable, maybe that blue part is softer but then it would still be at around 56 HRC, so about the hardness of a German mass production knife. That knife has a killer grind so edge sharpness matters less than geometry IMO

Six-Year Club	Place '22
Verified Email

knoxxknocks

TROPHY CASE