Mine are from Totally Bamboo, and they probably wouldn’t accommodate thicker Japanese knives like debas, yanagis, or other thick butchering knives. A couple of my knives are also too thick.
I do like these in-drawer racks, but one has to be careful to measure their drawers as they are quite long and don’t always fit some drawers. It would be interesting to custom make one. I can PM you with some thoughts if you ever want to take a stab at making one.
k.
take a stab. Knife thread. Ha ha. You are a real cut up.
Seriously, I am enjoying this thread very much.
Was thinking about trying one of the Kramer/Zwilling chef knives at Sur la Table. Any views on pros/cons of the stainless damascus versus the carbon steel?
the cutting edge of the stainless damascus is SG2, which is a powder steel, versus carbon steel 52100. Both offer good cutting performance and ease of sharpening. Both can hold an edge pretty well.
I don’t know who actually is providing and doing the metalwork in Seki for Zwilling, but the SG2 powder steel Shun knife I returned a couple of years ago, had little microchipping signs on the edge.
The damascus is prettier for sure, but I like the natural patina look to carbon steel. Even with a patina, carbon steel can’t be left wet for hours.
Also the balance and weight of the two knives will be different I expect. For some it’s a big issue.
My Hiromoto 210 AS Gyuto arrived this weekend. Really like the blade. The handle fit is kind of crap though. I am already thinking about having the handle swapped out. The tang extends beyond the handle and has a crisp edge, which really makes for a rough feel. I like the lighter weight though and kind of wish I’d gone 240mm. In a German knife that extra length would be too heavy, but in the lighter knife I can already see wanting the longer cutting edge.
Just got a Usuba from Suisin for my wife. A vegetable slicer that looks like a small cleaver. Great quality. Japanese white steel so carbon steel. Oil care required. Beautiful piece however.
Oil is optional if you don’t want a patina. Many users, including myself, let a patina form naturally over time. Some impatient and artsy folks, will use various acids (vinegar, ketchup/mustard, etc…) to force a patina and make interesting looking patterns.
Thanks Cary!
That is much appreciated.
This knife is a work of art too. Just amazes me.
You guys are very bad influences too.
I have a knife coming from Japan R-2 Damascus blade. 120mm petty. Nice looking. From Hiroo Ito.
This one is for me not my wife. 
A quick thank you to everyone - I’m enjoying this thread! I had my eye on a Hiromoto AS Gyuto a few years ago (I think from a thread on WB), but other things in life got in the way… I’ll need to revisit, as I’m just not happy with my Shun Gyuto.
BTW - for those asking about Shun knives… I have a full set of the Classic series which I’ve used for the past five years and sharpen myself using water stones. While not bad, I’d have to say that I’m not overly thrilled. However, I also have Nakiri from the now discontinued Shun “Pro 2” line, which I love… The blade is asymmetrical, so I guess it is technically a Usuba, but Shun called it a Nakiri. It easily sharpens and holds a great edge. I love the shape and balance for chopping veggies. I’ll eventually replace most of my Shun’s for something else, but that will be one of the few that I keep.
How was the Haas 240? I am looking at it a potential late Christmas gift to me. Don, That is a great looking knife!
Is that a Mr.Tanaka?
k.
Edit: Ok, I see from the file name that it is an Ito.
K,
Enough with the knives…lets see the cuff links. 
In all seriousness, this thread has been awesome.
Happy holidays!
I have to say that nakiris are one of my favorite knives to use, though they are often looked down upon by by knife knits because they don’t have as much utility. I simply find them fun to cut with and have two of them: a Murray Carter and a tosagata from Japan Woodworker. Those JWW nakiris are really cheap (sub $50) blue steel knives and a good buy IMO. The blades may need some work and the handles are cheap, but at that price they are still a good knife. I bought a couple to learn to sharpen on.
http://www.japanwoodworker.com/product/156707/638-Vegetable-Kaku-Nakiri-Knife--Tosagata.aspx
k.
Dang. They’ve been sitting on my dresser for a week now. I do need to take some pics.
k.
Karring.
I spelled the guys name wrong.
It is Hiroo Itou .
Here are the cufflinks. One is a ‘regular’ damascus pattern, the other one is meteorite damascus. I also included a photo of a damascus spoon made by Delbert Ealy. Just FYI Devin Thomas also makes damascus spoons. Del Ealy also makes mokume and damascus rings, so he also does jewelry. Most knife makers are used to making things in metal and if you contact them they will often take on crazy custom projects.
k.
Gorgeous Karring!
Okay…so I love these. Especially the cuff links on the left. Source please…
Randy Haas and his son make damascus steel and knives out of MI. And his wife makes jewelry too. Every now and then he makes a batch of cufflinks for the knife forums – usually around Father’s Day though. The best thing is to just send him an e-mail and ask to see examples of his cufflinks and inquire about some custom work: he has done many different shapes and styles and you will likely have some choice of steel, shape etc. He also does work in fossilized tusk, but I am not sure if he has attempted any cufflinks with that material. Just FYI.
http://www.hhhcustomknives.com
k.