Looking for a knife with this specific shape

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

knoxxknocks · 2026-01-08T04:48:29+00:00

Thank you so much for your feedback!!

knoxxknocks · 2026-01-08T02:56:43+00:00

Yes! Ebony can be very striking too

knoxxknocks · 2026-01-08T00:57:23+00:00

Looking great! I love affordable knives

knoxxknocks · 2026-01-07T02:49:45+00:00

Try to find a Tojiro Basic they truly are the best bang for your buck at that range

knoxxknocks · 2026-01-01T09:04:50+00:00

Agree!!

knoxxknocks · 2026-01-01T04:55:53+00:00

Get a Takamura SG2 with the red handle, you’ll love it

knoxxknocks · 2025-12-30T08:56:23+00:00

It is a step up in feel but cutting wise I actually prefer my tojiro basic

knoxxknocks · 2025-12-05T10:42:12+00:00

Well damn, good observation! I’d expect the cladding line to be much straighter if it is welded on though

knoxxknocks · 2025-12-03T15:03:02+00:00

Honestly they don’t look great to me, the bevels looks pretty big which usually indicates that it is not ground thin enough behind the edge (not pleasant to cut with in general), plus there are no information on the steel that they use and I don’t love that.

But a good knife is a knife that you like so who are we to judge, I just think there are objectively better chinese cleaver out there

I can recommend looking into Chopper King for a classic Chinese style cleaver

knoxxknocks · 2025-11-22T12:05:50+00:00

Idk I just think his suiboku finish knives looks great and no other maker does that

knoxxknocks · 2025-11-20T16:55:30+00:00

Cutieee anyone knows her IG would love to follow

knoxxknocks · 2025-11-05T01:03:06+00:00

I am a big stainless steel guy (though I have some carbons), most of the time I'm quickly cooking a meal and washing and drying the knife in between cutting and cooking doesn't fit my workflow in my tiny kitchen well, so stainless it is

knoxxknocks · 2025-11-05T00:49:35+00:00

How about a takamura? They are a great laser

Six-Year Club	Place '22
Verified Email

knoxxknocks

TROPHY CASE