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Soccerman
09-11-2014, 04:26 PM
This is a soooooooo pretty cleaver, is this steel be able to get a sharp edge as takeda?
https://lh4.googleusercontent.com/-MrG5vsErS6w/VBDtAWAiSgI/AAAAAAAAM-A/EYAr-fE6VTQ/w778-h519-no/IMG_5483.JPG

Catcheside SS Chinese Cleaver

Sandvik 14c28n, hollow ground, 212mm x 110mm, 400g w/ handle. Wide edge bevels, think super thin stainless Takeda.

Timthebeaver
09-11-2014, 04:41 PM
Will Catcheside has gone from just starting out to peerless (imo) in such a short space of time. And he keeps raising the bar.


Talent level = > 9000

Keith Sinclair
09-11-2014, 07:33 PM
Very nice Johnny

CB1968
09-12-2014, 04:09 AM
Maumasi Fire Arts
W1 integral D handle in spalted maple with Buckeye burl accents

http://i897.photobucket.com/albums/ac177/davidfanning/DFanningKnife_zps23d555a4.jpg (http://s897.photobucket.com/user/davidfanning/media/DFanningKnife_zps23d555a4.jpg.html)

marc4pt0
09-12-2014, 04:11 AM
Holy ****

Yup, what this guy said

And that Maumasi Fire Arts ain't so bad lookin either!

Chefu
09-12-2014, 07:53 AM
Stunning Maumasi knife! What size is it? and how tall is it? It's got beautiful lines and the handle is gorgeous.

Mucho Bocho
09-12-2014, 08:11 AM
You can really see the Kramer influence. Truly gorgeous

Dave Martell
09-12-2014, 08:16 AM
Stunning execution of workmanship on that Maumasi, it looks flawless from here.

jai
09-12-2014, 09:05 AM
Looks clean as. Never seen a tip like that on kitchen knife. Kinda looks clip pointish in the slightest way

ramenlegend
09-12-2014, 10:48 AM
I've been drooling over maumasi knives for a little while now. I would love to hear a review on it!

crunchy
09-13-2014, 02:31 AM
24577

Is this a converted wa dragon?!?!?!?!

Von blewitt
09-13-2014, 02:36 AM
Is this a converted wa dragon?!?!?!?!

Kato Dragon ( yoshiaki fujiwara )

CB1968
09-13-2014, 07:38 AM
Stunning Maumasi knife! What size is it? and how tall is it? It's got beautiful lines and the handle is gorgeous.

240mm, 50mm at the heel.

Chefu
09-13-2014, 09:30 AM
240mm, 50mm at the heel.


Absolutely love this knife. Got to get one eventually....

stump_nola
09-13-2014, 03:35 PM
My first Japanese knife. Received it today.
http://i1353.photobucket.com/albums/q678/eddieh703011/DSC_0175_zps510d53ff.jpg (http://s1353.photobucket.com/user/eddieh703011/media/DSC_0175_zps510d53ff.jpg.html)

Keith Sinclair
09-13-2014, 03:55 PM
See you got the Hiromoto, you can cook up some Cajun grinds in style.

stump_nola
09-13-2014, 04:10 PM
I did. I contemplated a couple other knives but I figured for a few dollars more I could get this knife. So far, money well spent. This knife is sweet. Very sharp OTB. I thought the Victorinox knife I have was sharp but it doesn't stand up to the Hiromoto.
Cut up an onion and it sliced through with ease. Patina started to form and I think it will look sweet.

Keith Sinclair
09-13-2014, 04:32 PM
Maumasi Fire Arts
W1 integral D handle in spalted maple with Buckeye burl accents

http://i897.photobucket.com/albums/ac177/davidfanning/DFanningKnife_zps23d555a4.jpg (http://s897.photobucket.com/user/davidfanning/media/DFanningKnife_zps23d555a4.jpg.html)

Beautiful knife, like how the bolster flows into the D handle.

Keith Sinclair
09-13-2014, 07:06 PM
Yes the Hiromoto AS is a good knife, the patina looks cool just let it go make sure you wash & dry well. When you put it to the stones the edge will polish up again.

JohnnyChance
09-14-2014, 12:42 PM
https://lh4.googleusercontent.com/-MrG5vsErS6w/VBDtAWAiSgI/AAAAAAAAM-A/EYAr-fE6VTQ/w778-h519-no/IMG_5483.JPG

Catcheside SS Chinese Cleaver

Sandvik 14c28n, hollow ground, 212mm x 110mm, 400g w/ handle. Wide edge bevels, think super thin stainless Takeda.

Couple more choil shots:

https://lh5.googleusercontent.com/-xTsZU0Rcx9w/VBXFGP3WVUI/AAAAAAAANBg/2Svwg9nKnE4/w277-h543-no/IMG_5494.JPGhttps://lh3.googleusercontent.com/-1Gkac9FaWww/VBXFGJSvsYI/AAAAAAAANBk/jlQOhlaEzao/w194-h542-no/IMG_5495.JPG

James
09-14-2014, 01:14 PM
Wow; it kind of reminds me of the pictures of the old takedas that Dave posted

icrf
09-15-2014, 08:57 AM
Not the typical blade in these parts, but I just picked up a nice 20-incher:

https://lh5.googleusercontent.com/-Ye3eO1trRE8/VBN8tTQdjCI/AAAAAAAAQZE/U7K9fBAwn5g/w1151-h648-no/IMG_20140912_190338170.jpg

I never liked those rolling pizza cutters. They always seem to push toppings around. $35 at the local restaurant supply shop.

pkjames
09-15-2014, 09:14 AM
that Catcheside chuka is super impressive!

greasedbullet
09-15-2014, 06:22 PM
24798

Bloodroot integral Mini-gyuto. I love it. The saya from lefty is pretty awesome too. Dont have a picture yet though.

jimbob
09-16-2014, 05:09 AM
The beauty has landed. Shig 300 kasumi yo suji. I use the term kasumi loosely, the clouds on this one are amazing, and impossible to capture on my phone! Beautifully executed ironwood handle by twistington. Very little flex. I'm going to have to get my wife to try and photo the clouds for you guys.
2479924800

rami_m
09-16-2014, 06:03 AM
Nice. Very nice.

schanop
09-16-2014, 06:30 AM
Superb

Chefu
09-16-2014, 06:38 AM
I think the Aussies have half of all the Shigs made! Beautiful knife....

chefcomesback
09-16-2014, 06:41 AM
That's a beauty jimbob


Sent from my iPhone using Kitchen Knife Forum

batagor
09-16-2014, 06:51 AM
Damn!!!

dream816
09-16-2014, 09:37 AM
woah ... sexy!!

SpiceOfLife
09-16-2014, 09:46 AM
Bloodroot integral Mini-gyuto. I love it.

Looking good! What are the specs of the mini?

-Steve

brianh
09-17-2014, 10:12 PM
Not as much a new knife, but Tim Johnson rehandled Kochi 240mm gyuto with curly walnut, mammoth tooth spacer, and bog oak ferrule.

24804

Mrmnms
09-18-2014, 02:00 AM
Came out great Brian

mkriggen
09-18-2014, 03:30 AM
Came out great Brian

I agree

daddy yo yo
09-18-2014, 04:59 AM
Stunning! I would take it as it is!

Canadian
09-19-2014, 01:50 PM
The beauty has landed. Shig 300 kasumi yo suji. I use the term kasumi loosely, the clouds on this one are amazing, and impossible to capture on my phone! Beautifully executed ironwood handle by twistington. Very little flex. I'm going to have to get my wife to try and photo the clouds for you guys.
2479924800

Gorgeous. Absolutely love Shigefusa!

MontezumaBoy
09-19-2014, 08:06 PM
A new Haburn Ko Bunka in AEB-L (thx Ian) and new knife handle (for an "as yet to be received" blade ... still waiting ... :( ...) by Mikey (aloha Mickey!). Impeccable work on both ... sorry for the crappy photos from my point-and-shoot ... doesn't do either justice but c'est la vie! Will likely pick up the big brother for the Ko Bunka as I am really thrilled with it.

http://i1364.photobucket.com/albums/r731/BigMontyBoy/DSC09263_zpsabf8eff0.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/DSC09263_zpsabf8eff0.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/DSC09264_zps5f8af247.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/DSC09264_zps5f8af247.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/DSC09269_zps65fec5bb.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/DSC09269_zps65fec5bb.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/DSC09273_zps1a7574a4.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/DSC09273_zps1a7574a4.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/DSC09274_zps2b5a81ad.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/DSC09274_zps2b5a81ad.jpg.html)

dream816
09-19-2014, 09:57 PM
very nice, both new knife and handle!! :ubersexy:

jared08
09-19-2014, 11:26 PM
Very sexy handle and knife all around. Nice score

Dave Martell
09-20-2014, 08:48 AM
This thread is one of the first that I check when I log on KKF. I live vicariously through you guys. :)

augerpro
09-20-2014, 01:45 PM
Just got my Kochi stainless clad 210mm! I plan to compare this to my Itinomonn.

http://i139.photobucket.com/albums/q288/augerpro/IMAG0328.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0328.jpg.html)
http://i139.photobucket.com/albums/q288/augerpro/IMAG0327.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0327.jpg.html)

Lefty
09-20-2014, 03:08 PM
Just got my Kochi stainless clad 210mm! I plan to compare this to my Itinomonn.

http://i139.photobucket.com/albums/q288/augerpro/IMAG0328.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0328.jpg.html)
http://i139.photobucket.com/albums/q288/augerpro/IMAG0327.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0327.jpg.html)

Love both of these!

panda
09-23-2014, 12:13 AM
brianh, that's a very nice handle, i especially like the ferrule. could do without the spacer though.

brianh
09-23-2014, 10:19 AM
Spacer is my favorite part.

cheflarge
09-23-2014, 10:45 AM
Agreed...... love me some mammoth tooth! 😎

marc4pt0
09-24-2014, 07:20 AM
Mammoth tooth is dope. And so are Kochi knives. Love mine to bits and want more!

brianh
09-24-2014, 10:39 AM
+1 on all. And I DO need more Kochi knives. Perhaps a 210 semi-stainless!

CatKitch
09-24-2014, 11:35 AM
This is MY newest knife in my collection. I didn't buy it, but won it on in a raffle of the manufacturer Nesmuk...

http://nesmuk.de/wp-content/themes/nesmuk.bak/images_dummy/big/soul/griff_05_full.jpg

What do you think about it?
I'm quite enthusiastic about it...the blade made is of rust-proof high performance steel containing niobium
- hardness 61 HRC, handle of olive wood. My first Nesmuk knife...but maybe not my last one :biggrin:

Timthebeaver
09-24-2014, 01:48 PM
Not a fan of the handle at all. Niolox should perform if the heat treat is dialled in. How is the grind?

daveb
09-25-2014, 12:26 AM
Happy Mailbox Day. This combination is always a prelude to something good.

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/2014-09-24%2015.45.11.jpg


I picked up this Hankotsu for deer season. Hopefully I'll be processing a few soon.

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/2014-09-24%2015.47.34.jpg

daveb
09-25-2014, 12:45 AM
And a pair from Butch and Lefty.

[IMG]https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/2014-09-24%2015.51.34.jp

stereo.pete
09-25-2014, 01:07 AM
Very nice Dave!

SolidSnake03
09-25-2014, 05:27 AM
That Green looks mean! (sorry could help the rhyme...)

Dblant
09-25-2014, 09:45 AM
270 Moritaka kiritsuke, there is no overground. Like it.http://i28.photobucket.com/albums/c236/yichang2012/2014-09/1577F6C1-7DF2-41BE-BEBD-02B2EFE1E0D3_zpsjvixxaw2.jpg (http://s28.photobucket.com/user/yichang2012/media/2014-09/1577F6C1-7DF2-41BE-BEBD-02B2EFE1E0D3_zpsjvixxaw2.jpg.html)

Dblant
09-25-2014, 09:49 AM
http://i28.photobucket.com/albums/c236/yichang2012/2014-09/EBE07FFC-9D3D-4480-9E8F-BB9F4CFF24FA_zpsi5jkal7e.jpg (http://s28.photobucket.com/user/yichang2012/media/2014-09/EBE07FFC-9D3D-4480-9E8F-BB9F4CFF24FA_zpsi5jkal7e.jpg.html)
http://i28.photobucket.com/albums/c236/yichang2012/2014-09/E827A446-485B-4F3A-8D42-341C29CCD4AC_zpsjlzqskuu.jpg (http://s28.photobucket.com/user/yichang2012/media/2014-09/E827A446-485B-4F3A-8D42-341C29CCD4AC_zpsjlzqskuu.jpg.html)http://i28.photobucket.com/albums/c236/yichang2012/2014-09/2903DF92-715D-4A28-B9A3-56A162050AFF_zpspnlw7cxo.jpg (http://s28.photobucket.com/user/yichang2012/media/2014-09/2903DF92-715D-4A28-B9A3-56A162050AFF_zpspnlw7cxo.jpg.html)

Dblant
09-25-2014, 10:01 AM
http://i28.photobucket.com/albums/c236/yichang2012/2014-09/EBE07FFC-9D3D-4480-9E8F-BB9F4CFF24FA_zpsi5jkal7e.jpg (http://s28.photobucket.com/user/yichang2012/media/2014-09/EBE07FFC-9D3D-4480-9E8F-BB9F4CFF24FA_zpsi5jkal7e.jpg.html)
http://i28.photobucket.com/albums/c236/yichang2012/2014-09/E827A446-485B-4F3A-8D42-341C29CCD4AC_zpsjlzqskuu.jpg (http://s28.photobucket.com/user/yichang2012/media/2014-09/E827A446-485B-4F3A-8D42-341C29CCD4AC_zpsjlzqskuu.jpg.html)http://i28.photobucket.com/albums/c236/yichang2012/2014-09/2903DF92-715D-4A28-B9A3-56A162050AFF_zpspnlw7cxo.jpg (http://s28.photobucket.com/user/yichang2012/media/2014-09/2903DF92-715D-4A28-B9A3-56A162050AFF_zpspnlw7cxo.jpg.html)

daveb
09-25-2014, 01:22 PM
[QUOTE=CatKitch;318963]This is MY newest knife in my collection.

What do you think about it?
/QUOTE]

Looks like good spam knife.

chinacats
09-26-2014, 12:10 AM
Anyone up in the air on one of these should just go for it.

http://i1173.photobucket.com/albums/r585/knifedude/20140925_234358_zps8dlptlng.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20140925_233510_zpsxoole28g.jpg

MowgFace
09-26-2014, 12:17 AM
Gesshin Kagero?


Sent from my iPhone using Tapatalk

labor of love
09-26-2014, 12:19 AM
Anyone up in the air on one of these should just go for it.

http://i1173.photobucket.com/albums/r585/knifedude/20140925_234358_zps8dlptlng.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20140925_233510_zpsxoole28g.jpg
Kagero, right?

chinacats
09-26-2014, 12:23 AM
Kagero, right?


Gesshin Kagero?


Yep, my one and only stainless gyuto. Only thing that would've made it better is a wa handle and I think Jon is working on getting some made that way.

malexthekid
09-26-2014, 11:35 AM
So I was at JKI just over a week ago for a knife sharpening course while on a holiday in the states. Weird choice of things to do on an overseas holiday I know, but Jon's Youtube clips had really help me start off sharpening once I got into this bug that is fine kitchen knives, so I thought, if I am going to be in LA, why not have a lesson from him.

Anyway, after finishing the course, I was browsing his stock, and as much as I had my wife's voice in my head "why do you need another knife"... After looking at a couple of others Jon brought this one out... and I stretched my budget, because I couldn't say no to it. And Jon was definitely right, fits in with my others perfectly

Gesshin Ginga 270mm White #2 Gyuto

http://i1174.photobucket.com/albums/r606/malexthekid/P1080484_zps407e7119.jpg (http://s1174.photobucket.com/user/malexthekid/media/P1080484_zps407e7119.jpg.html)

http://i1174.photobucket.com/albums/r606/malexthekid/P1080486_zps2a536147.jpg (http://s1174.photobucket.com/user/malexthekid/media/P1080486_zps2a536147.jpg.html)

Wonderful knife, I was also scared of getting something this thin, but it is a joy to use.

JDA_NC
09-26-2014, 05:13 PM
Yep, my one and only stainless gyuto. Only thing that would've made it better is a wa handle and I think Jon is working on getting some made that way.

He posted this recently:

http://instagram.com/p/svX7V2qpHY/?modal=true

" we will have 3 different series within this new line... A powdered stainless steel, a semi stainless tool steel, and a carbon tool steel"

... I'm pretty sure I know what my next purchase will be :lol2:

And a big +1 on the 270mm Gesshin Ginga W#2. I absolutely love mine.

lobby
09-29-2014, 09:04 PM
http://img.fae.ro/329a4b.jpeg

tanaka 240mm blue #2 wa-gyuto

Just arrived with pretty fast shipping from Metal Master. $9 shipping and arrived in 5 days. F&F out of the box is decent, but not perfect. Spine isnt super rounded, but comfortable to hold. The choil is a little rough and could use a little work. Sharp out of the box, but could be sharper. For $150 pretty happy with my intro to real J knives.

jimbob
10-01-2014, 04:09 AM
Heiji 150 semi stainless petty finally arrived. Nice wee knife.
2488024881

marc4pt0
10-01-2014, 05:57 PM
Inspired by some recent threads I've decided to reignite my interest in Japanese knives.

The Itinomonn was for one of my sous chefs but he's since had second thoughts. Too heavy. 281.42g is a bit on the heavier side but I'm really digging it so reluctantly it's now mine.
The Kato arrived in 3 days. That's fast. Thanks Maksim! Very Badass knife indeed.

The mouse pad is an office joke that I've also decided to keep.
I'm not what you call a "cat person". Nothing against the cute little guys, just allergic.

Both are 240



http://i1281.photobucket.com/albums/a520/marc4pt0/kato/20141001_120705_zps82afe289.jpg http://i1281.photobucket.com/albums/a520/marc4pt0/kato/20141001_120923_zps9c03d44b.jpg http://i1281.photobucket.com/albums/a520/marc4pt0/Itinomonn/20140930_150659_zps3f71ca5a.jpg

jared08
10-01-2014, 06:57 PM
http://i1357.photobucket.com/albums/q744/pazanski608/IMAG0238_zpsphz55nol.jpg (http://s1357.photobucket.com/user/pazanski608/media/IMAG0238_zpsphz55nol.jpg.html)
http://i1357.photobucket.com/albums/q744/pazanski608/IMAG0237_zpsbxgqa9pk.jpg (http://s1357.photobucket.com/user/pazanski608/media/IMAG0237_zpsbxgqa9pk.jpg.html)

240 yoshikane kuroichi Damascus SLD
Awesome looking and performing knife!

brianh
10-01-2014, 07:07 PM
Damn that's nice.

marc4pt0
10-03-2014, 05:36 AM
http://i1281.photobucket.com/albums/a520/marc4pt0/Haburn/20141002_162132-picsay_zps7ef5ffe0.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Haburn/20141002_162402_zps4497d95f.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Haburn/20141002_162247_zps1fe831b1.jpg

Timthebeaver
10-03-2014, 05:57 AM
Yoshikane definitely an under-appreciated maker. Awesome knives.

stereo.pete
10-03-2014, 11:29 PM
I picked this 240mm gyuto up from Ian and I love it! She's extremely, perhaps insanely thin behind the edge and the craftsmanship is spot on. I'm very impressed from someone who is relatively new to the scene. His attention to detail and overall presentation and packaging are something out of the ordinary and a breath of fresh air. Photos courtesy of Ian, because I can't take a good photo to save my life.

http://imagizer.imageshack.us/v2/xq90/674/RkZOrF.jpg
http://imagizer.imageshack.us/v2/xq90/540/nCIpUd.jpg
http://imagizer.imageshack.us/v2/xq90/538/XGbw6N.jpg

chinacats
10-04-2014, 12:48 AM
Nice blade Pete!

New one here for me though it is a repeat! Had one and let it go, bought and sold a bunch of knives and had to come back to it. Will keep a place alongside my Shig, Leder, and soon to add Catcheside. This one is a bit taller at the heel than my first and even thinner behind the edge which I wasn't sure was possible for a laminated blade with a wide bevel and solid spine.

Once again, not the best pics but...

http://i1173.photobucket.com/albums/r585/knifedude/20141004_003955_zpssdowrduf.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20141004_003914_zpsh46fqfjy.jpg

johnstoc
10-04-2014, 10:16 AM
My best knife yet: Gesshin Ginga 240mm in stainless. Takes a great edge and I love how thin it is behind the edge.

http://i1269.photobucket.com/albums/jj600/cajohnst92/IMG_20141004_064934_zps28a3fdc5.jpg (http://s1269.photobucket.com/user/cajohnst92/media/IMG_20141004_064934_zps28a3fdc5.jpg.html)

marc4pt0
10-04-2014, 02:36 PM
...I'm very impressed from someone who is relatively new to the scene. His attention to detail and overall presentation and packaging are something out of the ordinary and a breath of fresh air...

I'm going to agree with this. When you open a box from this man you really are greeted with the full deal. A padded zip bag/case for the knife, a formal receipt with a complete break down of all materials used on the knife and a nice "how to take care of me" letter.

Once you start oggling over his handiwork, you really note the quality of his craftsmanship.

cheflarge
10-04-2014, 07:32 PM
Just picked up this 240mm gyuto from Tanzu Knives. Fit & finish is second to none. With one day of production under her belt, I believe she will be a top notch cutter, as well.
Hidden Tang Western Handled.
52100 steel hardened to 62HRC.
239mm on the edge, 49mm tall at the heel.
Curly maple handle and tiger maple saya, ringed Australian gidgee ferrule and end cap, brass bolster.
200 gr.
Slightly asymmetric workhorse grind.

Really was a pleasure working with Mert on this one. Something special about working with a fellow chef that words can't really explain. The brass bolster really gives it some nice heft and great balance. Thanks for looking.

http://killchin.com/images/tigerguyto.jpg

Did I mention that I'm really digging this knife? :cool2:

rami_m
10-04-2014, 07:45 PM
I had to go and double check mine was still on the rack 😉. I got one that's the splitting image of this one.

cheflarge
10-04-2014, 08:13 PM
Rami: It was your's that I first saw in a WIP that caught my eye.

My sincere apologies to the maker, it should be "Tansu Knives."

brianh
10-04-2014, 08:33 PM
Nice blade Pete!

New one here for me though it is a repeat! Had one and let it go, bought and sold a bunch of knives and had to come back to it. Will keep a place alongside my Shig, Leder, and soon to add Catcheside. This one is a bit taller at the heel than my first and even thinner behind the edge which I wasn't sure was possible for a laminated blade with a wide bevel and solid spine.

Once again, not the best pics but...

http://i1173.photobucket.com/albums/r585/knifedude/20141004_003955_zpssdowrduf.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20141004_003914_zpsh46fqfjy.jpg

Love kochi knives!

brainsausage
10-04-2014, 10:04 PM
Just picked up this 240mm gyuto from Tanzu Knives. Fit & finish is second to none. With one day of production under her belt, I believe she will be a top notch cutter, as well.
Hidden Tang Western Handled.
52100 steel hardened to 62HRC.
239mm on the edge, 49mm tall at the heel.
Curly maple handle and tiger maple saya, ringed Australian gidgee ferrule and end cap, brass bolster.
200 gr.
Slightly asymmetric workhorse grind.

Really was a pleasure working with Mert on this one. Something special about working with a fellow chef that words can't really explain. The brass bolster really gives it some nice heft and great balance. Thanks for looking.

http://killchin.com/images/tigerguyto.jpg

Did I mention that I'm really digging this knife? :cool2:

Been following Mert's work on Instagram for the last year or so. Very impresive progress for being so new at the process. Time for a passaround methinks...

Lefty
10-04-2014, 10:45 PM
I really like that Tansu, as well. And I'm also stalking him on IG. :)

dream816
10-05-2014, 08:50 AM
Today my Kato workhorse arrived, 150 petty and 240 gyuto. This is what I have been looking for. I went from MAC professional to Konosuke before deciding thin knives aren't suitable for me.

This baby feels like a man's knife and it cuts so well. Amazing!!


http://i39.servimg.com/u/f39/13/45/60/37/image110.jpg

jimbob
10-06-2014, 03:52 AM
This puppy has been seen before but now it's finally in my hands! Sexy tapered handle, good distal taper to a super fine tip, very nimble for a 270. Me happy. Looking forward to sharpening it.24921

Von blewitt
10-06-2014, 04:19 AM
Looking forward to sharpening it.24921

If it's anything like mine you won't need to sharpen it very often

glestain
10-06-2014, 10:45 AM
Who is the maker?

Dave Martell
10-06-2014, 11:02 AM
Who is the maker?


Devin Thomas
http://www.devinthomas.com/

Devin's a vendor here (http://www.kitchenknifeforums.com/member.php/421-DevinT). :)

EdipisReks
10-06-2014, 03:56 PM
First knife buy in a long time: 240mm Tanaka r2 wa-gyuto. (http://www.chuboknives.com/products/tanaka-sg2-gyutou-240mm-9-4#.VDLzgofrjbA) With the issue my back has when I sharpen, I'm hoping that this will be a relatively low maintenance knife, for me. Any thoughts? I won't actually have it in hand for a little while...

Mucho Bocho
10-06-2014, 04:17 PM
Jacob, Hey there. Good to see your post. Hope your back is manageable. Your voice has been missing on the forum for too long. Not kidding

EdipisReks
10-06-2014, 05:02 PM
Thanks man, I appreciate it. I've been getting back into the swing of things, and I've missed being around. I just kinda got depressed with the knife situation, if that makes sense. I'm a bit better, now. Physical therapy has been helping, this time, and (don't laugh!) I've been using crock sticks on things like my pocket knives and tac folders, which has taken some of the wear and tear away. :)

chefcomesback
10-06-2014, 05:15 PM
This puppy has been seen before but now it's finally in my hands! Sexy tapered handle, good distal taper to a super fine tip, very nimble for a 270. Me happy. Looking forward to sharpening it.24921
This one has been on my radar for long time , congrats


Sent from my iPhone using Kitchen Knife Forum

TheOneHawk
10-06-2014, 05:34 PM
I personally have one of those Tanaka R2 knives (just waiting on a custom handle to post pics in here) and it cuts like a dream. I was cutting potatoes the other day and I couldn't tell the difference between the air before the cut and the potato itself.

DaninMD
10-07-2014, 09:21 AM
Here are all my recent knives i have received over the past month

http://i475.photobucket.com/albums/rr117/danmoyer1979/knives_zpsce63e91c.jpg

Salty dog
10-08-2014, 04:56 PM
Sakai Takayuki 270 suji. B-day gift for Sous.

http://i49.photobucket.com/albums/f296/sebcat/taksuj_zpsb32a6447.jpg (http://s49.photobucket.com/user/sebcat/media/taksuj_zpsb32a6447.jpg.html)

jared08
10-08-2014, 09:20 PM
Great gift for a sous.. need another sous chef by chance?? Haba

MrOli
10-09-2014, 05:32 AM
3 x Fujiwaras imported straight from Japan and a Grunwerg magnetic block (2 sided) with perspex guard so the kids fingers are safe!

https://farm6.staticflickr.com/5601/15298988647_2dd405bcb9.jpg

CoqaVin
10-09-2014, 08:12 AM
Which fujis are those

MrOli
10-09-2014, 08:37 AM
Which fujis are those

Teruyasu Fujiwara Maboroshi No Meito, 210 Gyuto, 180 Santoku and 120 Petty.

They are rustic but perform superbly.

CoqaVin
10-09-2014, 08:47 AM
Nice

slash
10-09-2014, 01:59 PM
I must say..... thats lovely looking knife .

Salty dog
10-09-2014, 05:07 PM
Great gift for a sous.. need another sous chef by chance?? Haba

Cacho has been with me for 10 years and I've pretty much taught him everything he knows. Now he carries my arse. It's a good deal I don't take for granted.

jared08
10-09-2014, 05:30 PM
Cacho has been with me for 10 years and I've pretty much taught him everything he knows. Now he carries my arse. It's a good deal I don't take for granted.

You sure know how to respect a valuable asset.

slash
10-10-2014, 01:20 PM
Cacho has been with me for 10 years and I've pretty much taught him everything he knows. Now he carries my arse. It's a good deal I don't take for granted.
You sound like a top geezer mate.... i think there should be more bosses like your goodself.. respect to you.

EdipisReks
10-10-2014, 04:41 PM
http://i.imgur.com/rqOJ0nI.jpg

Pretty sweet. No kanji though, interestingly.

Matus
10-10-2014, 04:56 PM
Pretty sweet. No kanji though, interestingly.

The Tanaka I had also had no kanji. It was an amazing knife.

Lefty
10-10-2014, 04:58 PM
http://i.imgur.com/rqOJ0nI.jpg

Pretty sweet. No kanji though, interestingly.

Oh man... I want one.

EdipisReks
10-10-2014, 05:12 PM
The Tanaka I had also had no kanji. It was an amazing knife.

I guess he lets the work speak for itself.

Lefty, this thing might be the perfect knife. It's quite thin (I'll do measurements tomorrow, if anybody is interested) at the spine, but very stiff, and it dramatically tapers to a very thin edge and very thin tip. Light and nimble, no holes or imperfections in the edge. The shoulder and choil edges are eased enough to be comfortable, but square enough to get a really good grip on. I can't wait to use it!

Lefty
10-10-2014, 05:43 PM
Sooo jealous. Congrats!

stereo.pete
10-10-2014, 08:41 PM
These knives are being made by Tanaka's son now correct?

Lefty
10-10-2014, 08:44 PM
These knives are being made by Tanaka's son now correct?

Yup. Shigeki (Kazayuki's son) has taken over since the father's passing. I'd love to get my hands on one of the father's pieces, but the couple Shigeki Tanaka knives I've used were terrific.

Leer1217
10-11-2014, 09:27 AM
http://i.imgur.com/rqOJ0nI.jpg

Pretty sweet. No kanji though, interestingly.

Which line of tanaka is this if you don't mind me asking?

Rich.

Lefty
10-11-2014, 09:40 AM
R2 wa-gyuto, if I'm not mistaken.

chipzaroy
10-11-2014, 04:36 PM
hmm same blade used in his ironwood series though right?

EdipisReks
10-11-2014, 04:37 PM
hmm same blade used in his ironwood series though right?

I would imagine similar.

mkriggen
10-11-2014, 08:12 PM
Nice, I didn't know they did a wa version of the R2.

But not as nice as this sweet gem I picked up yesterday.
>
>
>
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>
>
>
>
>
> wait for it...
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
> here it comes
>
>
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>
TA DAAA
24979
24980

And this is the real thing, genuine 'MADE IN CHINA' by Chinese people, not one of those cheep Japanese knockoffs.

Be well,
Mikey

EdipisReks
10-11-2014, 08:15 PM
Cool cleaver.

I used the Tanaka tonight, and it's one of the best knives I've ever used.

JBroida
10-11-2014, 08:22 PM
...this is the real thing, genuine 'MADE IN CHINA' by Chinese people, not one of those cheep Japanese knockoffs.

lol

lurkingknight
10-11-2014, 10:33 PM
that's what a cleaver SHOULD cost lol. only sharp enough to do the job, holds the edge long enough to do the job. costs nothing. don't care when you smash it in to the block.

turbochef422
10-12-2014, 12:28 AM
My new Carolina shucker oyster knife made from an old railroad spike. Oh and it's a bottle opener.


24982

cheflarge
10-12-2014, 10:24 AM
The railroad spike oyster shucker is AWESOME! Did you make this? Are they available? Looks like it could handle a few hundred cases of oysters and keep on ticking.

mc2442
10-12-2014, 02:04 PM
cheflarge beat me to the word, but awesome came to mind on that shucker/bottle opener.

Keith Sinclair
10-12-2014, 02:46 PM
Good luck getting an edge on that Mike, have sharpened a few of those the steel is really poor. Unlike the Tojiro metal handle cleavers which are excellent. Might have to add a couple numbers to the price though.:whistling:

Dblant
10-12-2014, 09:20 PM
New kniveshttp://i28.photobucket.com/albums/c236/yichang2012/Mobile%20Uploads/0D046757-93FD-4EE7-B187-4D4532F056AB_zpsm1k2cuwx.jpg (http://s28.photobucket.com/user/yichang2012/media/Mobile%20Uploads/0D046757-93FD-4EE7-B187-4D4532F056AB_zpsm1k2cuwx.jpg.html)http://i28.photobucket.com/albums/c236/yichang2012/Mobile%20Uploads/2014-10/C6B42FA3-1BB6-4D12-BDC5-171B7528D8D1_zpsp0nitrvn.jpg (http://s28.photobucket.com/user/yichang2012/media/Mobile%20Uploads/2014-10/C6B42FA3-1BB6-4D12-BDC5-171B7528D8D1_zpsp0nitrvn.jpg.html)http://i28.photobucket.com/albums/c236/yichang2012/Mobile%20Uploads/00459C5D-5C8C-429F-823E-F8EED86FE62E_zpsnxi3nayn.jpg (http://s28.photobucket.com/user/yichang2012/media/Mobile%20Uploads/00459C5D-5C8C-429F-823E-F8EED86FE62E_zpsnxi3nayn.jpg.html)

jai
10-12-2014, 10:16 PM
I have a konosuke cleaver like y
That and it cuts so dam well.

Dblant
10-12-2014, 11:10 PM
It's OEM by Konosuke.

berko
10-13-2014, 07:49 AM
Wehre did you get it?

lurkingknight
10-13-2014, 02:35 PM
My shinichi watanabe 210 gyuto arrived on friday.

http://dreamers-ink.ca/junk/DSCN2330.JPG

http://dreamers-ink.ca/junk/DSCN2332.JPG

http://dreamers-ink.ca/junk/DSCN2336.JPG

after it's first day of use, already developing a very blue patina on the edge steel and the cladding.

Reede
10-14-2014, 07:56 PM
Not real good pics, but I can't get the light to cooperate tonight. Couple I picked up over on BF. Very, very thin. Pretty cool. AEB-L
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03950_zps4d5cc358.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03950_zps4d5cc358.jpg.html)
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03953_zps886ba8fa.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03953_zps886ba8fa.jpg.html)

stereo.pete
10-14-2014, 08:13 PM
I just made dinner with my Haburn and I absolutely had a blast using it, very fun knife to use! Have fun with that set!

chinacats
10-15-2014, 09:22 PM
sometimes it's worth the wait...my only (1st) damscus

http://i1173.photobucket.com/albums/r585/knifedude/20141015_162935_zpsnicdaw6n.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20141015_163105_zpszo8ftxmk.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20141015_163118_zpsgkhej5xa.jpg

Dardeau
10-15-2014, 09:24 PM
Wow, beautiful!

chinacats
10-15-2014, 09:44 PM
Thanks man, I'm stoked!

easy13
10-15-2014, 10:36 PM
Moriah Cowles Custom Order - 8.5in w/ Black Walnut Handle

http://i69.photobucket.com/albums/i64/KidAnkles/cowles.jpg (http://s69.photobucket.com/user/KidAnkles/media/cowles.jpg.html)

EdipisReks
10-15-2014, 11:04 PM
Any chance of a spine/tip and choil shot? I like the profile.

easy13
10-15-2014, 11:48 PM
Any chance of a spine/tip and choil shot? I like the profile.


Excuse the poor lighting

http://i69.photobucket.com/albums/i64/KidAnkles/FullSizeRender.jpg (http://s69.photobucket.com/user/KidAnkles/media/FullSizeRender.jpg.html)

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_1955.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_1955.jpg.html)

EdipisReks
10-15-2014, 11:50 PM
Looks pretty good!

easy13
10-16-2014, 12:06 AM
Definitely a nice piece, solid taper, stiff/thin tip, nice feel of heft in the hand.

Geo87
10-16-2014, 09:11 AM
This guy arrived very conveniently on a week we had three weddings which all needed orange segments :)

Stainless Sakai yusuke 180 petty
http://i62.tinypic.com/6iv0vk.jpg
http://i61.tinypic.com/30nc2s5.jpg

Surprisingly there is a pretty decent mistake with the handle, there is a gap between the handle and ferrule at one point which has been poorly filled. I'll rehandle it anyway so it's not an issue. You can see it here in white:

http://i62.tinypic.com/o53lna.jpg

erickso1
10-16-2014, 04:39 PM
I'm a sucker for pocket knives. I'm also a sucker for copper. Lastly I splurge on very few things. These were one of them. The hammered copper pairs nicely with my copper zippo.

http://i979.photobucket.com/albums/ae271/erickso1/13538B26-8FF6-4A83-A20D-A80F5E3E4636_zpse8ezvfl0.jpg

slash
10-16-2014, 04:53 PM
I'm a sucker for pocket knives. I'm also a sucker for copper. Lastly I splurge on very few things. These were one of them. The hammered copper pairs nicely with my copper zippo.

http://i979.photobucket.com/albums/ae271/erickso1/13538B26-8FF6-4A83-A20D-A80F5E3E4636_zpse8ezvfl0.jpg

Oh yea...they look sweet.

brianh
10-16-2014, 08:43 PM
Tanaka blue #2 Damascus 210mm. Fit and finish better than expected. Spine is eased, choil little rough but not bad. I etched it and its a looker. Great cutter, too, even OOTB. Not light but not heavy. Next to a 210mm white Ginga.

25018

steeley
10-16-2014, 08:46 PM
Loveeeeeeeeeeee .
That copper knife .

MrOli
10-17-2014, 01:13 PM
Vintage K sab with a lot of work done. The blade was tarnished beyond belief, the handle needed attention and it had NO EDGE. Still working on the handle...
https://farm6.staticflickr.com/5612/15371778770_1ff90722e1_z.jpg
https://farm6.staticflickr.com/5600/15554729881_8bb60963a7_z.jpg

icanhaschzbrgr
10-17-2014, 02:40 PM
https://farm6.staticflickr.com/5605/14937695533_717fda84f5_c.jpg ('https://farm6.staticflickr.com/5605/14937695533_ddf20e84d5_o.jpg')
Yamawaku 210 gyuto — а present for a friend of mine.
Shige is for comparison only. Please excuse poor lighting

Lefty
10-18-2014, 11:54 AM
https://farm6.staticflickr.com/5605/14937695533_717fda84f5_c.jpg ('https://farm6.staticflickr.com/5605/14937695533_ddf20e84d5_o.jpg')
Yamawaku 210 gyuto — а present for a friend of mine.
Shige is for comparison only. Please excuse poor lighting

Love the Yamawaku, but does anyone know if he actually exists? Seriously, I've asked around, and nobody seems to really know for sure.

easy13
10-18-2014, 12:00 PM
Nothing Fancy, but with the supposed end of production had to grab up a new 240 AS and get some new shoes put on it - Spalted Birch

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_20361.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_20361.jpg.html)

icanhaschzbrgr
10-18-2014, 12:05 PM
Love the Yamawaku, but does anyone know if he actually exists? Seriously, I've asked around, and nobody seems to really know for sure.
I've seen few videos of some young bladesmith, who's supposedly is the maker of those knives. This one (http://s93.photobucket.com/user/mifuqwai/media/Jpn%20Blackhsmith/Yamawaku%20blacksmith/chefknives/MOV00035.mp4.html), for example

XooMG
10-18-2014, 02:30 PM
Love the Yamawaku, but does anyone know if he actually exists? Seriously, I've asked around, and nobody seems to really know for sure.
Yamawaku is a brand name, not the smith's or shop name. They make knives under a few other brand names too.

Lefty
10-18-2014, 02:48 PM
I had a feeling.

skiajl6297
10-18-2014, 02:50 PM
Yamawaku = kochi?

Timthebeaver
10-18-2014, 02:53 PM
Let's respect our vendors here, and not speculate.

Lefty
10-18-2014, 03:15 PM
Agreed. :)

brianh
10-18-2014, 03:24 PM
Little better pic of the Tanaka after etching. Used it a bit today on potatoes, parsnips, and slicing paper thin onions. It's a fun knife.

25037

icanhaschzbrgr
10-18-2014, 03:33 PM
Let's respect our vendors here, and not speculate.
Huh? How could you spot any disrespect here? If I understood you right, you were speaking about JKI here. Right?
If Jon prefers keeping makers of some JKI knives in secret — that fine, that's his business. But I hardly see why other KKF members can't freely discuss/speculate/compare them.

Timthebeaver
10-18-2014, 03:37 PM
Each to his own.

Lefty
10-18-2014, 04:01 PM
That tanaka looks great! I want mine to come in....

brianh
10-18-2014, 04:31 PM
Report back what you think! With all I've read about horrible handles, this was a pleasant surprise. Handle is great.

Mrmnms
10-18-2014, 04:40 PM
Don't think Jon would take offense to anything here at all. You are a most gracious forum mate. I appreciate your insight.


Huh? How could you spot any disrespect here? If I understood you right, you were speaking about JKI here. Right?
If Jon prefers keeping makers of some JKI knives in secret — that fine, that's his business. But I hardly see why other KKF members can't freely discuss/speculate/compare them.

JBroida
10-18-2014, 07:04 PM
Yamawaku = kochi?

if you hold them side by side, i think you'll see quite a few differences

EdipisReks
10-18-2014, 09:22 PM
I tried to order a 240mm Yamawaku guys, and all I got was radio silence. Kinda weird. The 270 Yamawaku Yanagi I have is great, though (after I replaced the handle, anyway) and all the yanagi I'm likely to ever need.

daveb
10-18-2014, 11:31 PM
I'm not a sushi guy but am involved in a Japanese food group and wanted to up my game a little.

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/2014-10-09%2015.01.06.jpg

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/DSC_0333.JPG



https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/Tuna%20Plate.jpeg




Gesshin Hide Ginsanko Yanagiba. Like.

dream816
10-19-2014, 04:41 AM
Well done, Dave!!! Sweet looking knife and awesome sushi session. :biggrin:

stereo.pete
10-19-2014, 11:02 AM
Well done, Dave!!! Sweet looking knife and awesome sushi session. :biggrin:

What this guy said Dave!

Keith Sinclair
10-19-2014, 03:27 PM
Have fun Dave. You can also cut from right side of block and step your sashimi slices. Main thing you enjoy, nice yanagiba.

29palms
10-20-2014, 05:57 PM
I tried to order a 240mm Yamawaku guys, and all I got was radio silence. Kinda weird. The 270 Yamawaku Yanagi I have is great, though (after I replaced the handle, anyway) and all the yanagi I'm likely to ever need.

I inquired about a 240 Yamawaku recently. After a couple of weeks I was informed there is a year wait for one. 210's are off the shelf, but anything bigger in a gyuto is custom? :spin chair: I gifted my 210 to a friend a couple of years ago and it's a great knife.

CoqaVin
10-20-2014, 06:12 PM
Are we talking about the Yamawakus on EBay?

pleue
10-28-2014, 05:24 PM
Goko 240 stainless clad W#1 gyuto with a nice custom handle, maybe an mhenry? Previous owner didn't know who made it.

http://i1004.photobucket.com/albums/af169/patrickleue/IMG_0068_zps6ec6f5ef.jpg (http://s1004.photobucket.com/user/patrickleue/media/IMG_0068_zps6ec6f5ef.jpg.html)

chinacats
10-30-2014, 12:35 AM
A couple of new 240's...

http://i1173.photobucket.com/albums/r585/knifedude/PA280190_zpsb16982bb.jpg


This one is a beast!

http://i1173.photobucket.com/albums/r585/knifedude/PA280110_zpse844b4a7.jpg

chinacats
10-30-2014, 01:52 AM
^^ should say that the Tanaka is new to me but not new--fun knife though...

ecchef
10-30-2014, 12:55 PM
25246

rami_m
10-30-2014, 08:10 PM
25246

That's a teaser if ever there was one. Where is the rest of that blade.

melbournites
10-30-2014, 08:31 PM
http://i.imgur.com/lFiBiJkl.jpg?1

new paring knife - hand-forged stainless steel blade in a deer antler handle

The Anti-Chrysler
10-30-2014, 11:30 PM
http://i.imgur.com/lFiBiJkl.jpg?1

new paring knife - hand-forged stainless steel blade in a deer antler handle

Let us know how it handles. It's a neat looking design.

Pensacola Tiger
10-31-2014, 05:37 PM
http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/Martell%20Knives/IMG_5675_zps54a16089.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Pensacola%20Tigers%20Knives/Martell%20Knives/IMG_5675_zps54a16089.jpg.html)

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/Martell%20Knives/IMG_5681_zpsb92999fb.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Pensacola%20Tigers%20Knives/Martell%20Knives/IMG_5681_zpsb92999fb.jpg.html)

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/Martell%20Knives/IMG_5684_zpse453280b.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Pensacola%20Tigers%20Knives/Martell%20Knives/IMG_5684_zpse453280b.jpg.html)

mkriggen
10-31-2014, 11:55 PM
2 days from Michigan to Hawaii. Don't care what anybody says, the USPS ROCKS!

25260

Be well,
Mikey

Von blewitt
11-01-2014, 12:51 AM
Nice scores guys.

Rick is that your first Martell?

Pensacola Tiger
11-01-2014, 04:06 AM
Nice scores guys.

Rick is that your first Martell?

Yes, it is, Huw. I haven't had a chance to use it much, yet, but I'm looking forward to the weekend and some soups and chili.

ggg16902002
11-02-2014, 04:16 PM
My latest acquisition:
A Chef knife 270mm (10.63'') made by Michael Andersson from Sweden.
The blade: a twist Damascus multibar blade with Explosion edge (15N20 and 1870).
The handle: integral bolster, a Mammoth Ivory and a Damascus butt cap.
Overall length is 410mm (16.14").
Blade length 270mm (10.63"), 39.2mm (1.54'') high at heel
Weight is 375g.
Spine at heel is 3.11mm, 1.29mm near the tip.

http://i1272.photobucket.com/albums/y386/ggg16902002/Michael%20Andersson/IMG_20141102_212320_zps91c48a14.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Michael%20Andersson/IMG_20141102_212320_zps91c48a14.jpg.html)http://i1272.photobucket.com/albums/y386/ggg16902002/Michael%20Andersson/IMG_20141102_212303_zps14bfcb94.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Michael%20Andersson/IMG_20141102_212303_zps14bfcb94.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Michael%20Andersson/IMG_20141102_201705_zps738302d1.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Michael%20Andersson/IMG_20141102_201705_zps738302d1.jpg.html)http://i1272.photobucket.com/albums/y386/ggg16902002/Michael%20Andersson/IMG_20141102_212249_zpsb689df49.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Michael%20Andersson/IMG_20141102_212249_zpsb689df49.jpg.html)

The Anti-Chrysler
11-02-2014, 05:46 PM
Too pretty to use.

jai
11-02-2014, 07:32 PM
No offence but I really dont see how you could like a profile like that. The tip is so high almost like a scimitar. Pretty though. How does it cut?

Dardeau
11-02-2014, 08:34 PM
Looks like a great slicer for roasts, etc.

Pensacola Tiger
11-02-2014, 08:46 PM
Great looking knife! Good profile for slicing.

cclin
11-02-2014, 09:33 PM
Nice slicer, love the geometry; I bet no food will stick to that blade!

mkriggen
11-03-2014, 01:18 AM
Bad Ass!:viking:


Be well,
Mikey

Lefty
11-03-2014, 08:26 AM
That's beautiful proper slicer. Really, really nice.

Matus
11-03-2014, 11:31 AM
This one should arrive soon from Maksim (photo from Maksim's facebook):

Shigefusa 165mm honesuki :)

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10547495_851845684855959_637871220194531146_n.jpg? oh=88ae96464e201375b084e393f1a85b12&oe=54DDA042&__gda__=1423236223_ba35cf366bbd4b89f789c1b309fd713 b (https://www.facebook.com/JNSJapaneseNaturalStones/photos/ms.c.eJyzMDW0MDG1tDQ0NTIytTTVswDzzSxMLEyBXEsAZwQGd w~-~-.bps.a.451736561533542.101270.451388381568360/851845684855959/?type=1&theater)

daveb
11-03-2014, 11:33 AM
Nice score Matus.

Matus
11-03-2014, 11:41 AM
Nice score Matus.

I consider myself very, very lucky.

icanhaschzbrgr
11-03-2014, 12:52 PM
https://farm4.staticflickr.com/3949/15082619093_73641b00e2_c.jpg (https://farm4.staticflickr.com/3949/15082619093_dc5f158d63_o.jpg)
https://farm9.staticflickr.com/8116/15700066551_eb6db18a5b_c.jpg (https://farm9.staticflickr.com/8116/15700066551_51374172d5_o.jpg)

A custom order from Janusz Bladowski (http://jbladowski.pl/). Very thin convex grind on both sides. AEB-L and canvas micarta on handle.

riba
11-03-2014, 01:32 PM
Very nice to see something from that neck of the woods!
Looks nice, how does it cut?



https://farm4.staticflickr.com/3949/15082619093_73641b00e2_c.jpg (https://farm4.staticflickr.com/3949/15082619093_dc5f158d63_o.jpg)
https://farm9.staticflickr.com/8116/15700066551_eb6db18a5b_c.jpg (https://farm9.staticflickr.com/8116/15700066551_51374172d5_o.jpg)

A custom order from Janusz Bladowski (http://jbladowski.pl/). Very thin convex grind on both sides. AEB-L and canvas micarta on handle.

icanhaschzbrgr
11-03-2014, 01:40 PM
Very nice to see something from that neck of the woods!
Looks nice, how does it cut?
Pretty good. I would rate it 4 out of 5.

ImpossibleGermany
11-03-2014, 04:55 PM
No photos yet, but I pulled the trigger last night on a Gesshin Ginga 270m wa-gyuto, stainless (plus a set of sharpening stones). I'm in London though, so hopefully they show up by Thanksgiving!

Thanks Jon!

Justin

NY-Chef
11-04-2014, 12:54 PM
IT'S READY AT LAST
It's been a VERY long (although not unexpected) wait, but it's on its way! I should have it in my hands by the end of the week, but I couldn't wait to post it!
I only have the pics from the maker, I'll post more when I get the knife. It's special order 10" chef knife made by Al Pendray, Wootz steel, sheep horn handle (gun not included :( ).
https://n7ookq-ch3301.files.1drv.com/y2mlaGbVLGE-c387Fzk42l1ONDBAZUb315cW-0twwtUKuYHG2dGj0d7fED8yS0GMJpKm010C3GMpVdmczAszgf-t9Fi1qjvOXLXAM0jSOfYAKxpPk5b4nKyuNmJhHlmBk3N/DSC00062%20%281%29.JPG?psid=1

https://n7ookq.dm2303.livefilestore.com/y2m59HtmR3rjiU47p28MItnMwCYXQUumw_8A31XmDqaeU59Gon Y8rOiwVFGW-rwCoFrpJcaZb-zgtMN9mnECfiGgpgXYa07uUEksZEEW01p83E4s3IhDhxB7N9Bf drpFAjP/DSC00063.jpg?psid=1

Matus
11-04-2014, 01:28 PM
That is an interesting knife. How does it cut?

gman
11-05-2014, 02:41 PM
http://oi62.tinypic.com/ob08iq.jpg

Matus
11-05-2014, 02:57 PM
gman, those Masakage knives look really nice. Please let us know how you like them once you get some use out of them :)

Mucho Bocho
11-05-2014, 03:20 PM
That is an interesting knife. How does it cut?

Matus, You're so polite.

That's not necessarily the words that come to my mind in looking at this knife.

gman
11-05-2014, 03:21 PM
my first impression is that they are both blade heavy but very comfortable and nimble in hand. the petty is a little thick behind the edge for hard foods, but works really well on softer foods. still haven't decided if i will thin it or not. the gyuto, on the other hand, is very thin behind the edge and has really blown me away so far. it's nearly silent going through carrots and the pieces come out smooth as glass.

i'm really curious to see how the edges hold up and how they will be to sharpen. this is my first foray into blue super.

Lizzardborn
11-05-2014, 03:29 PM
IT'S READY AT LAST
It's been a VERY long (although not unexpected) wait, but it's on its way! I should have it in my hands by the end of the week, but I couldn't wait to post it!
I only have the pics from the maker, I'll post more when I get the knife. It's special order 10" chef knife made by Al Pendray, Wootz steel, sheep horn handle (gun not included :( ).


Congratulations. I would really like to see some demo how the carbon nanotubes in the wootz perform.

mkriggen
11-05-2014, 03:42 PM
Matus, You're so polite.

That's not necessarily the words that come to my mind in looking at this knife.


Congratulations. I would really like to see some demo how the carbon nanotubes in the wootz perform.

You know, you guys can be real pricks at times:disdain:

jbl
11-05-2014, 03:46 PM
Yep, way to rain on that guys parade.
You know, you guys can be real pricks at times:disdain:

Bill13
11-05-2014, 05:48 PM
NY-Chef,

I really like the Damascus pattern, and while I like my tip "dropped" a bit more I am sure you will enjoy it.

In looking up what wootz steel is I found this link on Pendray's website and found it to be an interesting read. http://www.tms.org/pubs/journals/JOM/9809/Verhoeven-9809.html

On another note I've got to agree with Mikey. We have someone with 17 posts excited about a new knife he/she ordered. Find something you like about it or don't post. Hopefully he/she will stick around and this knife will be one of many.

Mucho Bocho
11-05-2014, 06:29 PM
NY Chef, I was just having a little fun but I can see where my comments could be insulting. Your new knife might suit your cutting style and if that's so, then that's a lucky find. Many here including myself handled lots of knives without finding what fits.

Welcome aboard, hope my ribbing didn't offend.

Mute-on
11-05-2014, 07:12 PM
IT'S READY AT LAST
It's been a VERY long (although not unexpected) wait, but it's on its way! I should have it in my hands by the end of the week, but I couldn't wait to post it!
I only have the pics from the maker, I'll post more when I get the knife. It's special order 10" chef knife made by Al Pendray, Wootz steel, sheep horn handle (gun not included :( ).
https://n7ookq-ch3301.files.1drv.com/y2mlaGbVLGE-c387Fzk42l1ONDBAZUb315cW-0twwtUKuYHG2dGj0d7fED8yS0GMJpKm010C3GMpVdmczAszgf-t9Fi1qjvOXLXAM0jSOfYAKxpPk5b4nKyuNmJhHlmBk3N/DSC00062%20%281%29.JPG?psid=1

https://n7ookq.dm2303.livefilestore.com/y2m59HtmR3rjiU47p28MItnMwCYXQUumw_8A31XmDqaeU59Gon Y8rOiwVFGW-rwCoFrpJcaZb-zgtMN9mnECfiGgpgXYa07uUEksZEEW01p83E4s3IhDhxB7N9Bf drpFAjP/DSC00063.jpg?psid=1

That is a freaking beautiful blade! Congratulations :thumbsup:

And kudos to you for exploring new and interesting makers, and their unique creations.

Cheers,

J

NY-Chef
11-05-2014, 10:01 PM
As I mentioned I don't have the knife in hand yet so I can't give you a revew (although I think you knew that and your comment was meant in some other way)
As to finding the "right knife" when one buys knives like this it's not for "performance value" as the word "value" goes out the window once one passes a few $100.00 or so. The saying goes it's not the knife but how you use it. Most guys at work have very cheap knives, and I'm talking about chefs and cooks in some of the city's best restaurants. I mean let's face it your average chef/cook can't afford to drop several grand on a knife with what they get paid.
So I'm a chef by trade and collecting knives is a hobby. I've kind of gotten a little bored with European and Japanese knives. Don't get me wrong they are great and I have many, but I find the work American smithies are doing thes days to be appealing and interesting. Pendray work with wootz is something I have been interested in for sometime. Couldn't I have just gone out and bought one of his hunting knives that he is more notable for making? Sure, but I collect kitchen knives. To me it's half the fun finding new makers then just jumping on what and who's hot at the given moment.
Give me a week or so and I'll do a revew. I'll do it old school Chef Niloc style and run it side by side with a Kramer, Burke, Thomas, and Rader.

EdipisReks
11-05-2014, 10:30 PM
Without a choil or tip picture, it's pretty hard to say how well it might cut. The handle looks awkward, but the blade is certainly pretty. That is certainly a nice flat spot before the tip.

Matus
11-06-2014, 03:40 AM
NY-Chef, you are correct and you definitely do not need to justify your choices to us. My question (contrary to some comments that followed it would seem) was not meant to be sarcastic - I am truly curios how the knife will perform (once it arrives, of course).

Lizzardborn
11-06-2014, 05:00 AM
You know, you guys can be real pricks at times:disdain:

Wootz steel is one of the most interesting to me - by luck or some forgotten lore they made something extraordinary for the times. In recent times the wootz secrets are discovered slowly one by one. This knife is made by the person that claims that his wootz is the real deal. Never seen kitchen knife in that and I am curious how the steel performs.

How can the fact that I find the blade genuinely interesting and want to see it in action pricky? Once again congratulations. It looks really nice.

CoqaVin
11-06-2014, 10:23 AM
So I understand correctly, I don't know much about Wootz steel, is that Dammy pattern natural to the type of steel?

Timthebeaver
11-06-2014, 01:52 PM
Wootz steel is one of the most interesting to me - by luck or some forgotten lore they made something extraordinary for the times. In recent times the wootz secrets are discovered slowly one by one. This knife is made by the person that claims that his wootz is the real deal. Never seen kitchen knife in that and I am curious how the steel performs.


You can't spell "Wootz" without "Woo".


Interesting knife though. I'm sure the OP had his reasons for choosing that profile, so more power to him.

TxChef77
11-06-2014, 07:39 PM
http://s12.postimg.org/urf98yoot/20141106_172743_1.jpg

My latest 2 acquisitions.

An Del Ealy parer purchased from the Clayton a couple of months back and a W.M. Beatty & Son cleaver 2/0 size. Cleaver still need a bit of work and to be sharpened before I can use it but all in all great shape I thought.

Hoping I can find an Del Ealy bird's beak for sale at some point to go with this one. It has been a very nice nice to use so far.

Mrmnms
11-06-2014, 08:21 PM
IT'S READY AT LAST
It's been a VERY long (although not unexpected) wait, but it's on its way! I should have it in my hands by the end of the week, but I couldn't wait to post it!
I only have the pics from the maker, I'll post more when I get the knife. It's special order 10" chef knife made by Al Pendray, Wootz steel, sheep horn handle (gun not included :( ).
https://n7ookq-ch3301.files.1drv.com/y2mlaGbVLGE-c387Fzk42l1ONDBAZUb315cW-0twwtUKuYHG2dGj0d7fED8yS0GMJpKm010C3GMpVdmczAszgf-t9Fi1qjvOXLXAM0jSOfYAKxpPk5b4nKyuNmJhHlmBk3N/DSC00062%20%281%29.JPG?psid=1

https://n7ookq.dm2303.livefilestore.com/y2m59HtmR3rjiU47p28MItnMwCYXQUumw_8A31XmDqaeU59Gon Y8rOiwVFGW-rwCoFrpJcaZb-zgtMN9mnECfiGgpgXYa07uUEksZEEW01p83E4s3IhDhxB7N9Bf drpFAjP/DSC00063.jpg?psid=1
I've only handled one of his Bowie knives. The finish was perfect. It was a big bad knife. Didn't know he did kitchen knives.

malexthekid
11-06-2014, 09:36 PM
I like it. The finish on the blade looks great, and definitely a nice flat spot, might just be a tad difficult if you want to rock chop with it.

But as I tend to be like NY-Chef and am getting into this as a collector, it doesn't have to be 100% practical in every sense. And sometimes you can purchase purely on aesthetics, or just to try something from someone new.

Mr.Magnus
11-07-2014, 02:57 PM
Been a a long wait.

David Broadwell 270+mm Aeb-l San Mai Damascus. Handle with Ash wood, Carved Spalted Maple. Tooled Copper.



http://i597.photobucket.com/albums/tt57/mange-g/DSC04055_zps7ad8bb54.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC04052_zpsbcd009b7.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC04089_zpse759b4b3.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC04084_zps1415dc5c.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC04090_zpsc4a28c1a.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC04059_zps6a6e9094.jpg

mkriggen
11-07-2014, 04:28 PM
:jawdrop:

malexthekid
11-07-2014, 05:10 PM
That really is a piece of functional art

Geo87
11-07-2014, 06:41 PM
Can't stop looking at it! You must be very happy

EdipisReks
11-07-2014, 09:46 PM
Talk about too pretty to use.

Dblant
11-07-2014, 10:48 PM
http://i28.photobucket.com/albums/c236/yichang2012/Mobile%20Uploads/2014-11/ABE361CB-95CD-4361-9554-2EF3DDB67BF6_zpsomxsalww.jpg (http://s28.photobucket.com/user/yichang2012/media/Mobile%20Uploads/2014-11/ABE361CB-95CD-4361-9554-2EF3DDB67BF6_zpsomxsalww.jpg.html)[/IMG]

Mucho Bocho
11-07-2014, 11:19 PM
Interesting concept.to rule them all

daveb
11-07-2014, 11:21 PM
Just in time for Halloween?

ImpossibleGermany
11-08-2014, 03:53 AM
My first foray into proper knives: a pair of Masakage Koishis (a 240mm gyuto and a 120mm petty):

http://imageshack.com/a/img537/6321/CQtxeB.jpg

gman
11-08-2014, 04:06 AM
Seeing a trend :)

ggg16902002
11-08-2014, 05:06 AM
Just arrived:
A Gyuto 280mm (11") made by Eduardo Berardo from Brazil.
The blade: Damascus Arkansas Breeze pattern.
The handle: estabilized Splated Hackberry wood.
Overall length is 410mm (16.14"),
47.7mm (1.88'') high at heel
Spine at heel is 3.61mm, 0.81 mm near the tip.
Weight is 258g.

http://i1272.photobucket.com/albums/y386/ggg16902002/Eduardo%20Berardo/IMG_20141103_212421_zps7731eae4.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Eduardo%20Berardo/IMG_20141103_212421_zps7731eae4.jpg.html)http://i1272.photobucket.com/albums/y386/ggg16902002/Eduardo%20Berardo/IMG_201e41108_071437_zps573610eb.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Eduardo%20Berardo/IMG_201e41108_071437_zps573610eb.jpg.html)http://i1272.photobucket.com/albums/y386/ggg16902002/Eduardo%20Berardo/IMG_20141103_212719_zps4459f82c.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Eduardo%20Berardo/IMG_20141103_212719_zps4459f82c.jpg.html)

ImpossibleGermany
11-08-2014, 05:48 AM
Seeing a trend :)

You, sir, have exquisite taste! ;)

SouthernMostSly
11-08-2014, 06:20 AM
:doublethumbsup:

Holy smokes, that is one sweet looking knife!

marc4pt0
11-08-2014, 09:58 AM
That's one stellar looking Damascus blade there, triple G!

BJE1
11-08-2014, 10:38 AM
That is a great looking knife.

Matus
11-08-2014, 01:17 PM
Looks like an awesome slicer. But that integral bolster will make the sharpening a bit of PITA in the long run I guess.

chinacats
11-08-2014, 02:48 PM
More bad pics from me...but hopefully you get the idea.

http://i1173.photobucket.com/albums/r585/knifedude/20141108_133208_zpsucfwkwms.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20141108_133129_zpsyo1pl1ex.jpg

Ordered late Monday night, Shinichi shipped Tuesday and I missed the mailman on Friday--picked it up this morning. :biggrin:

idemhj
11-08-2014, 04:35 PM
I’ve just bought the knife below. It is a Kōtetsu bunka 170mm. It is made by Takayuki Shibata who is best known as the house sharpener of Masakage. The knife is made at Takefu Village, but as far as I am able to understand, is not part of the Masakage range. The name, Kōtetsu¸ means literally ironclad which was the first ironclad battleship of the Imperial Japanese Navy. On his web site Shibata explains: “The Kōtetsu had a very unusual bow. It looks like my knife. And the Kōtetsu was the first in her class, and she used a pioneering, "cutting-edge" design - just like my knife. The Kōtetsu was formidable - just like my knife. And the Kotetsu was ironclad - somewhat like my knife. My knife is actually steel clad with steel. Inside I put SG-2 stainless powder steel. Outside, I have clad it with stainless steel sides.”

https://cuttingedgeknives.co.uk/imagegen.ashx?image=/media/148313/gallery-masakage-kotetsu-bunka-1.jpg

Obviously it’s a cool knife, but when I – for some reason – decided to read more about the Kōtetsu the story turned out to be way more interesting than I had ever expected – not least if you are a Dane (as I happen to be) or an American.

The following is largely copied from Danish and English Wikipidia-sites (if you couldn’t care less about naval history, then don’t read).

Kōtetsu (甲鉄?, literally "Ironclad"), later renamed Azuma (東?, "East") was the first ironclad warship of the Imperial Japanese Navy. The ship, originally named Sphynx, was initially built for the Confederate Navy during the American Civil War by the shipbuilder l'Arman in Bordeaux. However, since France did not want to take sides in the American Civil War, the French government decided to block the sale. Soon an alternative opportunity arose, since Denmark which was at the brink of war with Prussia and Austria wanted to supply its navy with an ironclad ship, and the ship became known as Stærkodder, a legendary, but purely fictional hero/villain character of old Norse mythology. (Stærkodder – or Starkard in old Norse – was a Viking much loved by Odin, but hated by Thor which meant that for all the blessings Odin bestowed upon him, Thor countered with a curse – i.e. when Odin promised him great wealth, Thor responded that no matter how many treasures he was able to gather he would never be satisfied etc., etc. One cannot help but think that Stærkodder was a strange name for a battleship since the character is highly ambivalent – he did great deeds, but was also a simple murderer…) Anyway, the Arman shipyard had great difficulties in finishing the ship, and when it finally arrived in Copenhagen in November 1864 the war with Prussia and Austria was long lost (not a very big surprise to anybody but the Danes). Hence the Danish Navel Ministry was not especially keen on buying the ship and pointed out – quite correctly, it seems – that it was badly build and did not live up to the promised specifications. The Confederation, however, still wanted an ironclad battleship, and a sale to the Confederation was therefore arranged.

On January 6, 1865 the vessel took on a Confederate crew at Copenhagen under the command of Captain T. J. Page, and was named the CSS Stonewall. The arrival of the "formidable" Stonewall in America was dreaded by the Union, and several ships tried to intercept her, among them the USS Kearsarge and the USS Sacramento. Stonewall sprang a leak – as already stated it was badly build – after leaving Quiberon, Brittany and Captain Page steamed her into Spain for repairs. In February and March, USS Niagara and Sacramento kept watch from a distance as Stonewall lay anchored off Corunna during February 1865. On March 24 Captain Page steamed the Stonewall out to sea, challenging the U.S. Navy vessels, which turned and fled, fearful of engaging the ironclad. Finding that the enemy had run, Captain Page steamed for Lisbon, intending to cross the Atlantic Ocean from there and attack at Port Royal, the base of Major General Sherman's attack on South Carolina. Stonewall reached Nassau on May 6, and then sailed on to Havana, Cuba, where Captain Page learned of the war's end. There he decided to turn her over to the Spanish Captain General of Cuba for the sum of $16,000. The vessel was then turned over to United States authorities in return for reimbursement of the same amount. She was temporarily de-commissioned, stationed at a U.S. Navy dock, until she was offered for sale to the Japanese government of the Tokugawa shogunate.

Kōtetsu was supposed to be delivered to the Tokugawa shogunate in 1868, in order to reinforce the ongoing modernization of its army and navy. US$30,000 had already been paid, and the remaining US$10,000 were to be paid on delivery. When the Boshin War between the shogunate and pro-Imperial forces broke out, Western powers took a neutral stance, retrieved any military advisors they had in Japan, and stopped the delivery of military material, including the delivery of Kōtetsu to the shogunate. The ship actually arrived under Japanese flag, but US Resident-Minister Van Valkenburgh ordered her put back under American flag on arrival in Japan under a caretaker crew of the US naval squadron then stationed there. Kōtetsu was finally delivered to the new Meiji government in February 1869. She was immediately put to use and dispatched with seven other steam warships to the northern island of Hokkaidō, to fight the remnant of the Shogun's forces, who were trying to form an independent Ezo Republic there, with the help of French ex-military advisors. On March 25, 1869, in the Naval Battle of Miyako Bay, Kōtetsu successfully repulsed a surprise night attempt at boarding by the rebel Kaiten (spearheaded by survivors from the Shinsengumi), essentially thanks to the presence of a Gatling gun on board. She then participated in the invasion of Hokkaidō and various naval engagements in the Naval Battle of Hakodate Bay. Kōtetsu was renamed Azuma in 1871 and remained in military service until 1888, when she was turned to non-combat harbour service. Kōtetsu was well-armed with casemated rotating turret guns, and considered a "formidable" and "unsinkable" ship in her time. She could sustain direct hits without her armour being pierced, and prevail against any wooden warship.

Ironically the sister ship of the Kōtetsu or Sphynx, the Chepos was later sold to the Prussian Navy and named Prinz Adalbert. Due to its bad build – even worse than the Sphynx/Stækodder/CSS Stonewall/Kōtetsu – it was decommissioned after few years and several leakages.

Having learned that, there was really no turning back, I just had to buy the knife. Is it any good – yes. Do I love it – yes. Because of the knife or because of the story? Who cares – I don’t!

(Sorry for this very long post, but I did warn you…)

mkriggen
11-08-2014, 06:27 PM
Nice bunka. Where did you purchase it from? If direct, could you post a link?

Mahalo,
Mikey

idemhj
11-08-2014, 06:42 PM
Nice bunka. Where did you purchase it from? If direct, could you post a link?

Yes indeed: https://cuttingedgeknives.co.uk/brands/kotetsu/iron-clad/bunka

However, I think I bought the last in stock. They can also be bought from http://www.knifewear.com and http://www.knifetoronto.com (both Canadian vendors)

But I think they are out of stock there too. You can look up at http://shibataknives.com/

As far as I know there are no US vendors. Perhaps someone should pick them up, before you know who does

drawman623
11-08-2014, 11:28 PM
Kurouchi, tea and Ukyo-e

I like the look of the Schmidt Brothers Knife Block. This one has 3 Takedas and a couple Shigs. The other photo has a pair of Hattori HD's, a Hiromoto, Shigefusa Kitaeji and Hinoura

http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2533.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2533.jpg.html)

http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2536.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2536.jpg.html)

http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2556.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2556.jpg.html)

lechef
11-09-2014, 07:51 AM
Nice collection in those blocks.

Bought my first top quality Deba. When Maxim sent a mail about receiving a Kato deba, and since I just got paid I had to grab it. One to keep for sure, feel humble when having something like this in my hands. Will try it on some halibut tomorrow morning(had it in the box for 2 weeks). :)

Tried to take some photos, but it didn't do it justice. http://www.japanesenaturalstones.com/yoshiaki-fujiwara-deba-210mm/





Mr. Kiyoshi Kato makes very rarely single beveled knives, but when he do he uses a lot of time and care to produce this knives and he makes them only one by one never in batches ! On every tang there is old stile Kanji that telling era and dates when this particular knife is made !

Kato uses Japanese Natural Stones on his single beveld knives and hammers ura and finish it by hand with handheld stone ! Thats why you see that his single beveled cost more

This Deba is much bigger then regular Debas as with all Kato knives more hefty and more rustic But sharpness and steel i think the best you can get !

drawman623
11-09-2014, 08:29 AM
lechef has a beautiful deba. Ready for the king of bottom fish. That type blade is at the top of my wish list. I plan to purchase a Takeda but also a single bevel version from another maker. I'm a home cook, but my fillet knives still get put to work often. There are many striped bass and sea bass to catch on the east coast. Wish I could have a shot at a big halibut...



any fish you must subdue with a bat once its in the boat is worth pursuing at least once in life.:viking:

drawman623
11-09-2014, 08:38 AM
Maksim just sent me a 165 Kurouchi Santoku. It arrived yesterday. Very nice fit and finish.

http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2562.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2562.jpg.html)

This Ryusen-Hattori HD came from ebay the day before.

http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2567.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2567.jpg.html)

mhpr262
11-09-2014, 09:28 AM
Just arrived:
A Gyuto 280mm (11") made by Eduardo Berardo from Brazil.


How is that a gyuto? It looks like a textbook "German style" knife to me, from the belly down to the bolster ...?

Karnstein
11-09-2014, 11:49 AM
https://lh6.googleusercontent.com/-KN25W-h0Yfs/VF98OJtedeI/AAAAAAAACXk/EXxLyVgoclI/s1280/DSC_0158.jpg

Swedish Steel 210 Wa-Petty from Ashi Hamono...

schanop
11-09-2014, 09:23 PM
https://lh4.googleusercontent.com/-yV1NEvKdFSc/VGAS1zT0LTI/AAAAAAAAIck/MVPsWM9bUEk/s1024/20141110_082240.jpg

Shig Honesuki is in da house, after thorough inspection by the custom.

dmccurtis
11-09-2014, 10:12 PM
Lovely.

stereo.pete
11-09-2014, 11:28 PM
That might just be the first Shig Honesuki that I have seen, she's a real beauty, congrats!

brainsausage
11-09-2014, 11:53 PM
https://lh4.googleusercontent.com/-yV1NEvKdFSc/VGAS1zT0LTI/AAAAAAAAIck/MVPsWM9bUEk/s1024/20141110_082240.jpg

Shig Honesuki is in da house, after thorough inspection by the custom.

A wide array of pics are needed to substantiate the validity of this honesuki, i.e.
GIMME SHIG PORN!!!

jimbob
11-10-2014, 02:23 AM
I so wanted one of these, but my Kato bird destroyer is more than adequate. I see that didn't hold you back!

schanop
11-10-2014, 07:32 PM
A wide array of pics are needed to substantiate the validity of this honesuki, i.e.
GIMME SHIG PORN!!!

My first pic probably led some to believe that Shig is as big as Kato. It is a little bit smaller, not as tall, not as thick, but similar in length.

Although it is a cladded, ni-mai, it is not a true single bevel with ura. The back is flat with tiny bit of back bevel at the edge only.

https://lh4.googleusercontent.com/-whAYbqyp01o/VGFI-_9vj3I/AAAAAAAAIf4/R5KvX36fFJg/s1024/20141111_101218.jpg
https://lh5.googleusercontent.com/-yvxyEJA6NHA/VGFI-18yIdI/AAAAAAAAIf4/k0IO9Dyyua4/s1024/20141111_101317.jpg
https://lh4.googleusercontent.com/-au4evZYeivc/VGFI-5upmTI/AAAAAAAAIf4/dsyGB4ABf8g/s1024/20141111_101413.jpg
https://lh4.googleusercontent.com/-lUge4meoMLo/VGFI-wOnj1I/AAAAAAAAIf4/pNbnHYLeXvc/s1024/20141111_100537.jpg
https://lh6.googleusercontent.com/-S6CLSe8h_uU/VGFI-xVl26I/AAAAAAAAIf4/H7Py263GG3w/s1024/20141111_100606.jpg

glestain
11-10-2014, 07:37 PM
Which one do you prefer? Kato or Shig?

schanop
11-10-2014, 07:46 PM
Haven't used Shig yet, but I probably will end up liking it better due to smaller size. Kato is huge for what I need, but it is a cool knife.

glestain
11-10-2014, 07:55 PM
Not sure, but seems the Kato is Garasuki...?

schanop
11-10-2014, 08:24 PM
You can call it a Garasuki, yes. Just that Maxim called it a honesuki. Probably, it is the same story with Heiji 180mm semi stainless honesuki that JBroida has in stock every now and then.

EdipisReks
11-10-2014, 10:36 PM
I've really gotta get me a chicken knife, at some point. My little Ko-Deba still does it for me, though, and a knife in the hand is worth two in the store, right?

mkriggen
11-11-2014, 01:59 AM
Gotta say, that Shig is one elegant little chicken killer.