Jnat unknown! (big pics)

Got this stone some week ago;

http://imageshack.us/a/img717/4121/dscf7913b.jpg

http://imageshack.us/a/img825/1303/dscf7909n.jpg

http://imageshack.us/a/img268/2899/dscf7907u.jpg

http://imageshack.us/a/img14/6444/dscf7899v.jpg

Have tried it every way I could think of almost, it's good and hard.
Harder than my Nakayama Asagi and my Otaniyama Asagi and they are both really hard stones!
It wont absorb any water at all.
With a little tomo nagura (Nakayama Asagi in last pic) it's smooth and eats very hard steel fast, tried it on an old kanna blade.
With just a light slurry it will get a razor shave ready, at least it's sharper than of 0.5 um crox and that's good enough for me.
With pure water it will scratch lightly and as seen in the pics it got su.
So with a heavy tomo slurry or botan I can quickly set a bevel, with a light tomo I can finish, I love this stone! :)
Does anybody have a qualified guess about what I got here?

Lemur
Excellent photos by the way. Can we see one of the back? Or any skin? That might narrow down the mine.
This was obviously a cherished stone by the previous owner, and you can see by the living edge on one side that the miner though well enough of it to not trim that side to square up the stone. Only a small percentage of mined stones are of "razor quality" and this stone is particularly appealing to me because it has a kiita tonality to it. Definitely a honyama stone from the Yamashiro area, gotta be pre-1920s. The goma pattern and the few inclusions just add to the character. I would love to try out the stone myself sometime. Alx

Sorry, it's glued to the base and way to thin to mess with.
No skin to be seen at all.
Those Goma, (not Su, my bad) looks scary and all the cracks make it look like it's gonna crumble down to bits anytime,
but results speak for it self, she's a beauty!
Have to get a tomo that match up to her hardness, I don't want to use a diamond nagura.
Tried a piece of translucent Arkansas and they are close in hardness but it's "wrong" hehe.
I let the slurry dry up and it's bright white... didn't know jnats came this hard! :)

Is that a Takobiki?

Quote:

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Originally Posted by mainaman

Is that a Takobiki?

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Yes a Shiro Kamo 300mm Takobiki Shirogami 2, double bevel.
Not a razor as such thou you could shave with it, it's sharp! ;)

/ Stefan

Quote:

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Originally Posted by Lemur

Yes a Shiro Kamo 300mm Takobiki Shirogami 2, double bevel.
Not a razor as such thou you could shave with it, it's sharp! ;)

/ Stefan

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Double bevel? The back is not hollow?
Also is it the pic or the spine is swayed?

Quote:

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Originally Posted by mainaman

Double bevel? The back is not hollow?
Also is it the pic or the spine is swayed?

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Nope, it's like a small sword, must be kept far away from children ;)
cleancut.se | Takobiki Katana

Alx; You're welcome, if you hurry you can get some real Swedish meatballs left over from xmas! ;)

Quote:

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Originally Posted by Lemur

Nope, it's like a small sword, must be kept far away from children ;)
cleancut.se | Takobiki Katana

Alx; You're welcome, if you hurry you can get some real Swedish meatballs left over from xmas! ;)

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Ok I got confused by the double bevel description, as this a traditional knife. I have not seen sway back Takoboki before though.

Quote:

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Originally Posted by mainaman

Ok I got confused by the double bevel description, as this a traditional knife. I have not seen sway back Takoboki before though.

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I know, it's a bit different!
Very nice for cutting up some big steaks.
But I wouldn't recommend it as a first try knife to sharpen...

Quote:

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Originally Posted by Lemur

I know, it's a bit different!
Very nice for cutting up some big steaks.
But I wouldn't recommend it as a first try knife to sharpen...

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they are not such a big eal as long as you know the geometry and the grind.

Quote:

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Originally Posted by Lemur

Alx; You're welcome, if you hurry you can get some real Swedish meatballs left over from xmas! ;)

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I will send over one of my Peterson uncles to pick some up. In white gravy, is that right? I grew up in a Swedish/French/Scottish/English family,

alx

Quote:

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Originally Posted by alx

I will send over one of my Peterson uncles to pick some up. In white gravy, is that right? I grew up in a Swedish/French/Scottish/English family,

alx

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Nah, for an ordinary dinner I'll serve them with a brown heavy cream based sauce, for Christmas it's usually only with mustard.

Oh, i forgot, the stone was 2400 yen!