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Bigbadwolfen
11-11-2014, 05:29 PM
http://knivforum.proboards.com/attachment/download/137
Got my new knives a couple of days ago and really enjoy them! Masakage koishi nakiri & 240 gyuto, kaneshige 330mm white#3 yanagiba and a shun higo 5900.
Gyuto was really thin and nice but the nakiri was even thinner and cuts absolutely incredible! Haven't tested the yanagiba more that slicing up a pork tenderloin and some chicken breasts.
This is my first own knives since I recently moved from home and the first Japanese knives I've ever tried so I'm not a pro in any means! :)

Casaluz
11-12-2014, 01:09 AM
I am trying to insert the image and cannot figure out how to do it

Casaluz
11-12-2014, 01:47 AM
I need help, I really cannot make it work to insert pics

EdipisReks
11-12-2014, 02:38 AM
Use imgur.com to host and link the pic links.

Benuser
11-12-2014, 12:02 PM
250mm chef's by Thiers-Issard for The Invisible Edge, UK

http://s19.postimg.org/3rczzxsf3/TIchef250.jpg (http://postimg.org/image/3rczzxsf3/)

Pcol2000
11-12-2014, 09:31 PM
http://i36.photobucket.com/albums/e4/Scott_Barrier/Mobile%20Uploads/image_zps2911dd20.jpg (http://s36.photobucket.com/user/Scott_Barrier/media/Mobile%20Uploads/image_zps2911dd20.jpg.html)

http://i36.photobucket.com/albums/e4/Scott_Barrier/Mobile%20Uploads/image_zpse9289ca6.jpg (http://s36.photobucket.com/user/Scott_Barrier/media/Mobile%20Uploads/image_zpse9289ca6.jpg.html)

In the Philippines for a bit and picked these up. Anybody read Philippine?

The Anti-Chrysler
11-12-2014, 11:12 PM
Dig that cleaver!

Casaluz
11-13-2014, 12:17 AM
Let us try this again (thanks to chinacats for his help and tutorials). This is an M. Carter Nakiri 159 mm, Hitachi white steel core laminated with Gokunan-tetsu, 160 gr, handle is premium Arizona Desert Ironwood with Cocobolo ferrule, accented with red liner. Disclaimer: the picture is from Carter's website

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/NakiriCoco1_zps30227cb9.jpg?t=1415851518

Casaluz
11-13-2014, 12:22 AM
View of the back of the Nakiri

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/NakiriCoco2_zps1ce8ffdc.jpg?t=1415851522

mark76
11-13-2014, 01:46 AM
Let us try this again (thanks to chinacats for his help and tutorials). This is an M. Carter Nakiri 159 mm, Hitachi white steel core laminated with Gokunan-tetsu, 160 gr, handle is premium Arizona Desert Ironwood with Cocobolo ferrule, accented with red liner. Disclaimer: the picture is from Carter's website

Wow!

Soccerman
11-13-2014, 02:52 PM
I know most people are not shun fans, but I like the wide blade shun sumo santoku, it's over 60mm height, very useful ,and the edo wide blade gyuto

my favorite is the sakai yusuke extra thick extra harden 24cm gyuto, grinding on this baby is just perfect!

https://www.flickr.com/photos/129388613@N06/15783427922/in/photostream/

icanhaschzbrgr
11-13-2014, 02:58 PM
let me help you
https://farm6.staticflickr.com/5605/15783427922_d3957896ce_c.jpg

Soccerman
11-13-2014, 03:03 PM
let me help you
https://farm6.staticflickr.com/5605/15783427922_d3957896ce_c.jpg

Thank you very much !
Here are more pictures, I just can't figure it out how to post them

https://www.flickr.com/photos/129388613@N06/15596008689/in/photostream/

https://www.flickr.com/photos/129388613@N06/15779984271/in/photostream/

https://www.flickr.com/photos/129388613@N06/15596008689/in/photostream/

Lefty
11-13-2014, 03:15 PM
Beautiful Carter.

XooMG
11-13-2014, 03:29 PM
Don't have any nice pictures to show, but my newest is the one on the bottom:
http://i.imgur.com/u42f5Jx.png

ImpossibleGermany
11-13-2014, 05:49 PM
She ain't fancy, and the picture suits it, but got this Leung Tim (I think) cleaver at a Chinese market in London last weekend:

http://i.imgur.com/bNwhXK4.jpg

Timthebeaver
11-13-2014, 05:58 PM
Yes, that's a Leung Tim, I have the same one.

mr drinky
11-13-2014, 06:19 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's really interesting. I had tried getting some Pendray steel a while back for Devin to turn into a knife, but he wouldn't do it, so I turned to Ric Furrer. Pendray is a legend, so I am intrigued to see how it cuts. I am always a bit wary of non-kitchen-knife makers making kitchen blades. Their grind tends to be off, but to have Al Pendray make a knife for you is amazing. So the story will go: he makes knives for you and horseshoes for triple crown winners :)

k.

Edit: btw, I have a Pendray hunter, and it is easily one of the most beautiful knives I own.

mr drinky
11-13-2014, 06:30 PM
25246

Btw, that is a bad ass makers mark Don. That and the straight stamped Devin are my favorites. I should start a thread on makers marks.

k.

mr drinky
11-13-2014, 06:32 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)

That's a beautiful handle. Very organic.

k.

XooMG
11-14-2014, 12:56 PM
Ah here's a pic.
http://i.imgur.com/22m33Ly.jpg

srideout
11-14-2014, 03:34 PM
Wow, tell me more.

XooMG
11-14-2014, 09:24 PM
Wow, tell me more.
It's a bit plain looking compared to some of the customs people are posting, but it seems a very good knife. Kato Workhorse 180mm.

Timthebeaver
11-15-2014, 03:55 AM
I'll take the understated elegance of the Kato, personally. Nice score.

Lefty
11-15-2014, 05:41 AM
I've leaned more and more towards understated in the past couple of years. Looks great.

XooMG
11-15-2014, 11:29 AM
I'll take the understated elegance of the Kato, personally. Nice score.

I've leaned more and more towards understated in the past couple of years. Looks great.
Thanks. I like rehandle projects and some crazy figured woods, but honestly the basic burnt chestnut octagon works a charm and suits the knife well. Kato and Shigefusa wa-gyuto seem to carry an attitude with them that discourages me from slapping more intense, beautiful woods on them. Not exciting knives to look at, but they feel quite nice.

Matus
11-16-2014, 03:19 PM
Lovely photograph of the Kato. I completely agree about the handles.

Karnstein
11-16-2014, 03:37 PM
Yeah, nice looking knive... not a fan of D-shaped handles at all, but the burnt chestnut looks very sweet!

icanhaschzbrgr
11-16-2014, 04:38 PM
Yeah, nice looking knive... not a fan of D-shaped handles at all, but the burnt chestnut looks very sweet!
Maybe the reason you liked that Kato picture is also because it has an octagonal handle ;)

Sabaki
11-16-2014, 06:29 PM
The Kato looks great with a good profile on the belly, good performers i've heard:doublethumbsup:

how is the choil on those? look's like it could use some deburring? (i like e'm smooth)

XooMG
11-16-2014, 06:58 PM
The Kato looks great with a good profile on the belly, good performers i've heard:doublethumbsup:

how is the choil on those? look's like it could use some deburring? (i like e'm smooth)
I've had a few people ask me about the profile...one reason might be that photographs can be a bit deceptive with curves. A few posts ago I actually posted a profile tracing that should be pretty honest.

Another reason is that almost everyone here seems obsessed with >240mm knives and mine is the baby 180mm model.

As for the choil...Kato is interesting. My 150mm petty has a very squared choil and might benefit from some easing, but the 180mm gyuto is gentle enough so that the corners are not uncomfy, and the blade has a feeling of control and precision. I'm sure it can be rounded much more if you prefer that. I thought it'd bother me but it feels pretty good in the hand.

Mute-on
11-16-2014, 11:14 PM
I've had a few people ask me about the profile...one reason might be that photographs can be a bit deceptive with curves. A few posts ago I actually posted a profile tracing that should be pretty honest.

Another reason is that almost everyone here seems obsessed with >240mm knives and mine is the baby 180mm model.

As for the choil...Kato is interesting. My 150mm petty has a very squared choil and might benefit from some easing, but the 180mm gyuto is gentle enough so that the corners are not uncomfy, and the blade has a feeling of control and precision. I'm sure it can be rounded much more if you prefer that. I thought it'd bother me but it feels pretty good in the hand.

When you have a chance, I'm very curious to know your thoughts on the Kato compared to the Shigefusa 180 Gyuto. I'm considering getting the Shig and any input would be most appreciated :thumbsup:

Cheers,

J

chinacats
11-16-2014, 11:28 PM
BTW, that is one of the nicer profiles I've seen on a knife that length.

XooMG
11-17-2014, 01:56 AM
When you have a chance, I'm very curious to know your thoughts on the Kato compared to the Shigefusa 180 Gyuto. I'm considering getting the Shig and any input would be most appreciated :thumbsup:

Cheers,

J
It may take a little time, but I am planning on doing write-ups on all of my knives in this size range...I have a few cool ones.
I am quite ill now and will probably stay out of the kitchen for a little while, but when I recover, I'll put some time in with the Kato and Shigefusa and give you some impressions.

Mute-on
11-17-2014, 05:04 AM
Great news about the write-ups. Can't wait!

Sorry to hear you are unwell. All the best for a speedy recovery :thumbsup:

Cheers,

J

ImpossibleGermany
11-18-2014, 04:32 PM
I just received my new Gesshin Ginga 270cm stainless gyuto (and many thanks to Jon at JKI - a true class act!):

http://i.imgur.com/vJboBW6.jpg

http://i.imgur.com/SOdihNB.jpg

malexthekid
11-18-2014, 09:01 PM
I just received my new Gesshin Ginga 270cm stainless gyuto (and many thanks to Jon at JKI - a true class act!):

http://i.imgur.com/vJboBW6.jpg

http://i.imgur.com/SOdihNB.jpg

Great knife. I picked one up in September and it has been my go to knife. There is something I really like about the simplicity of it.

Casaluz
11-19-2014, 01:10 AM
I just got this gorgeous 290 mm Shiro-ko Kasumi Yanagiba from Murray Carter Cutlery. The blade width is 35 mm and a maximum 3.3 mm of thickness with distal taper construction. It weights 214 grams. (full disclosure, the pictures are from Carter's web site).

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/Yanagi6_1_zpsc68964e4.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/Yanagi_BShot_zpse8f120bb.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/Yanagi_BShot2_zpsf64ec411.jpg

chinacats
11-19-2014, 12:36 PM
^^ :jawdrop:

Very nice MC!

stereo.pete
11-19-2014, 01:44 PM
That yanagiba is damn near perfection, well played and congrats on the new purchase!

mark76
11-19-2014, 02:03 PM
http://i1226.photobucket.com/albums/ee414/evert67/3_zps5721c0a4.jpg (http://s1226.photobucket.com/user/evert67/media/3_zps5721c0a4.jpg.html)

I wrote about it in another topic: http://www.kitchenknifeforums.com/showthread.php/20575-Takefu-knife-village-(Masakage-Kurosaki-Anryu-)-and-other-knives-(Terayasu-Fujiwara-Yamawaku)

mkriggen
11-23-2014, 09:53 PM
Another pearl from down under...

25556

Be well,
Mikey

CoqaVin
11-23-2014, 11:12 PM
damn do I need a Kagekiyo

mkriggen
11-24-2014, 02:09 AM
damn do I need a Kagekiyo

Did a little work with it tonight (onions and tomatoes), is very nice:D

Be well,
Mikey

krx927
11-24-2014, 04:47 AM
I just received my new Gesshin Ginga 270cm stainless gyuto (and many thanks to Jon at JKI - a true class act!):

http://i.imgur.com/vJboBW6.jpg

http://i.imgur.com/SOdihNB.jpg

Beautiful knife!

Vesteroid
11-24-2014, 09:19 PM
I bought a 210 from Jon that I am giving to a life long friend as his first jknife.....darn those are sexy....hope I am strong enough to let it go lol

mkriggen
11-25-2014, 05:03 AM
Just got informed tonight that this is done and being shipped tomorrow. A few teaser pics until I have it in hand:viking:

255612556225563


Be well,
Mikey

mark76
11-25-2014, 06:26 AM
It looks beautiful. What is it?

chefcomesback
11-25-2014, 06:44 AM
It looks beautiful. What is it?

Cris Anderson mizu honyaki sujihiki , he is a very talented maker and has the craziest hamons I have seen


Sent from my iPhone using Kitchen Knife Forum

Geo87
11-25-2014, 06:59 AM
Woah! That Hamon is insane! that contrast... Drool

XooMG
11-25-2014, 07:01 AM
Ask Cris if it's mizu-honyaki or abura-honyaki.

CoqaVin
11-25-2014, 10:55 AM
I am not to well educated on the different types of honyakis, but I know Chris has told me he usually does Mizu Honyaki

XooMG
11-25-2014, 11:01 AM
I am not to well educated on the different types of honyakis, but I know Chris has told me he usually does Mizu Honyaki
Yeah that was before he got a Japanese lesson, probably. :) To be fair it's not an enormous issue...but the knife community butchers so many Japanese terms, it's nice to see folks be a little more precise once in a while.

linecooklife
11-27-2014, 01:33 AM
http://flic.kr/p/qcZfwL http://flic.kr/p/pghHFc http://flic.kr/p/pVtwGU http://flic.kr/p/pVB3iz.
Gesshin Ginga white #2 270
Just in time for thanksgiving prep. Oblique cut root veggies and squash all day long like they were butter. Slow grey blue patina coming on from cutting apples for stuffing :) so far I'm loving this knife, so thin behind the edge. Looking forward to sharpening.

chinacats
11-27-2014, 01:40 AM
That Ginga patina is starting to look nice...that's a good looking knife.

malexthekid
11-27-2014, 09:53 PM
That Ginga patina is starting to look nice...that's a good looking knife.

I love my Ginga. I have been tempted to attempt to rehandle it with some nice Australian timbers, but then every time I get it out and use it I look at it again and love the simplicity of it.

Von blewitt
11-28-2014, 01:32 AM
3mm Monosteel Gyuto in 01, Sycamore & Green Maple handle
http://i1381.photobucket.com/albums/ah213/huwjones831/E45667C0-9FA5-409E-A1DF-4F520FFCBAA4_zpsjf35ymme.jpg (http://s1381.photobucket.com/user/huwjones831/media/E45667C0-9FA5-409E-A1DF-4F520FFCBAA4_zpsjf35ymme.jpg.html)

Mute-on
11-28-2014, 08:35 AM
Speechless :jawdrop:

Very nice, Huw

rami_m
11-29-2014, 09:31 PM
Yep, let us know how it cuts :)

cheflarge
11-30-2014, 09:57 AM
Huw......... THAT is a beautiful knife!!! And, yes, please let us know how you like the performance. 8-)

mark76
11-30-2014, 10:13 AM
http://i1226.photobucket.com/albums/ee414/evert67/Mobile%20Uploads/IMG_20141130_145712_zps856d4glr.jpg (http://s1226.photobucket.com/user/evert67/media/Mobile%20Uploads/IMG_20141130_145712_zps856d4glr.jpg.html)

It's pretty unsharp, since daylight has almost disappeared here at 3 PM. So another one, with flash:

http://i1226.photobucket.com/albums/ee414/evert67/Mobile%20Uploads/IMG_20141130_145630_zpscvmtsudo.jpg (http://s1226.photobucket.com/user/evert67/media/Mobile%20Uploads/IMG_20141130_145630_zpscvmtsudo.jpg.html)

And I tried to do a choil shot, but not much luck with my camera. Let me just say this knife is one of the thinnest knives behind the edge that I know!

http://i1226.photobucket.com/albums/ee414/evert67/Mobile%20Uploads/IMG_20141130_145813_zpsxcpkdsqy.jpg (http://s1226.photobucket.com/user/evert67/media/Mobile%20Uploads/IMG_20141130_145813_zpsxcpkdsqy.jpg.html)

Asteger
11-30-2014, 11:13 AM
A 210? I've got the same. Great knives, and probably under-rated.

CoqaVin
11-30-2014, 11:18 AM
you ordered ^this directly from them? if so how much?

mark76
11-30-2014, 01:20 PM
Yup. You can see it for yourself. Google teruyasu fujiwara knives and you should find their site.

Be aware that their communication is very bad. They never gave me and order confirmation nor a shipment confirmation. And they never reacted to mails I sent them about this. But shipping only took slightly over a week.

CoqaVin
11-30-2014, 01:34 PM
I agree with the communication factor, I emailed him and never received a response

Sabaki
11-30-2014, 05:28 PM
3mm Monosteel Gyuto in 01, Sycamore & Green Maple handle
http://i1381.photobucket.com/albums/ah213/huwjones831/E45667C0-9FA5-409E-A1DF-4F520FFCBAA4_zpsjf35ymme.jpg (http://s1381.photobucket.com/user/huwjones831/media/E45667C0-9FA5-409E-A1DF-4F520FFCBAA4_zpsjf35ymme.jpg.html)

That's a sweet looking knife

jimbob
11-30-2014, 10:57 PM
210 kitaeji usuba. This is the sexiest bit of steel i've ever held! 2559925598

schanop
11-30-2014, 11:16 PM
Awww, it must be a grand now from jumi considering current exchange rate.

Nice one, jimbob.

jimbob
11-30-2014, 11:36 PM
Not far off! Ah well. Been a unicorn for a long time. Expect some sales soon....
Also, in your experience, would this knife benefit from honbadzuke (misspelt I'm sure). Not that I would want to perform it myself, but would love to see it at its best.

schanop
11-30-2014, 11:42 PM
Usually Shig comes ready for work. If you want to do anything with it, a tiny micro bevel at high angle i.e. 30-45 on a fine grit stone or on a jnat fiinisher should be enough, as well as a light touch on uraoshi (on the back side) to clean up any burr.

jimbob
12-01-2014, 12:00 AM
Cheers. The finer the better? I have a Shinden suita or would takashima do the job?

schanop
12-01-2014, 12:29 AM
I would say Shinden suita for uraoshi and takashima for micro bevel, assuming that Shinden suita is on the harder side.

cclin
12-01-2014, 10:19 PM
I finally find a utility knife I really like. Fujiwara Teruyasu Denka 195mm gyuto. Stainless clad AS steel. I love the blade! feel very hard & stiff with nice weight(200g)! it Takes and holds a wicked edge! No wedging, good food release, and no food reactions. F&F is way better than I expect, no gap or stick out tang on handle, no high & low spot on the wide bevel.
http://i1054.photobucket.com/albums/s482/54cclin/2014-12-01172031_zps1c57c2ee.png (http://s1054.photobucket.com/user/54cclin/media/2014-12-01172031_zps1c57c2ee.png.html)

chinacats
12-02-2014, 12:44 AM
Charles, that is a sexy little knife.

Mute-on
12-02-2014, 12:49 AM
210 kitaeji usuba. This is the sexiest bit of steel i've ever held! 2559925598

A real work of art. Hard to stop staring at it long enough to actually cut something :)

Congratulations :thumbsup:

Von blewitt
12-02-2014, 04:15 AM
I have been waiting for these to come back into stock from a local retailer, I got the heads up on Sunday night. And it arrived today.
Konosuke White #2 Honyaki
I've wanted to try one of these Wa/Western handles for ages. I like it.
http://i1381.photobucket.com/albums/ah213/huwjones831/F4E0DC1E-BBB4-4EF2-860F-0D4EBA8BEBDC_zpsatx9t2zc.jpg (http://s1381.photobucket.com/user/huwjones831/media/F4E0DC1E-BBB4-4EF2-860F-0D4EBA8BEBDC_zpsatx9t2zc.jpg.html)
http://i1381.photobucket.com/albums/ah213/huwjones831/BA40DC45-206A-4ABF-93BF-4E6D2DDD37C4_zpsryhv5ef1.jpg (http://s1381.photobucket.com/user/huwjones831/media/BA40DC45-206A-4ABF-93BF-4E6D2DDD37C4_zpsryhv5ef1.jpg.html)

schanop
12-02-2014, 04:40 AM
Saw it on Leigh's twitter post. Looks awesome. Let us know how it compares to Mizuno and Sakai Takayuki honyaki, would you?

cclin
12-02-2014, 04:45 AM
Huw, that is one beautiful knife! I want to try Konosuke Honyaki for a long time. However, The mirror polish finished is a big headache for me to maintain it......

schanop
12-02-2014, 04:46 AM
Now I also wonder if David has received his yet :knife:

cclin
12-02-2014, 05:40 AM
Charles, that is a sexy little knife.
Thanks, I like to use smaller knives for home cooking lately. I can cut more faster & precision.

Von blewitt
12-02-2014, 05:51 AM
Huw, that is one beautiful knife! I want to try Konosuke Honyaki for a long time. However, The mirror polish finished is a big headache for me to maintain it......

It's a great knife, a lot more nimble than the Mizuno

I agree about maintaining mirror polish, after I've used it a bit I'll likely switch to an 800 grit wet/dry finish. That's what I've done with my Mizuno


Saw it on Leigh's twitter post. Looks awesome. Let us know how it compares to Mizuno and Sakai Takayuki honyaki, would you?

Will do, I'm enjoying it so far. It's a bit smaller than what I'm used yo

Pugilist
12-02-2014, 10:41 PM
https://farm8.staticflickr.com/7517/15934822915_72114b6825_z.jpg

Pair of 210's...
Old and new...

mkriggen
12-02-2014, 10:57 PM
And a lovely pair they are:biggrin:

Be well,
Mikey

marc4pt0
12-02-2014, 11:21 PM
WhoA!

Pugilist
12-02-2014, 11:52 PM
https://farm6.staticflickr.com/5608/15798194232_0d2f033384_z.jpg

https://farm8.staticflickr.com/7501/15772948166_f2b3fd75e9_z.jpg

One more... Kono Blue #2 honyaki - 240

Mute-on
12-02-2014, 11:58 PM
WhoA!

What he said :)

hien
12-04-2014, 11:38 PM
waw.. so pretty, especially the honyaki.

mark76
12-05-2014, 05:39 AM
I agree about maintaining mirror polish, after I've used it a bit I'll likely switch to an 800 grit wet/dry finish. That's what I've done with my Mizuno


Is 800 grit about the grit level at which knife blades start to look mirror polished? I'd just like to know, since I'm thinking of polishing one.

Von blewitt
12-05-2014, 05:44 AM
You could get a semi mirror polish at 800 grit if you buffed after, but that's not my thing.

brainsausage
12-06-2014, 02:08 PM
https://farm6.staticflickr.com/5608/15798194232_0d2f033384_z.jpg

https://farm8.staticflickr.com/7501/15772948166_f2b3fd75e9_z.jpg

One more... Kono Blue #2 honyaki - 240

Who made the handles on all of these?

Pugilist
12-06-2014, 03:41 PM
Who made the handles on all of these?

Isaiah Schroeder did all 3 of them.

Keith Sinclair
12-06-2014, 04:44 PM
Some seriously fine Honyaki's both western handle & Wa.

BJE1
12-07-2014, 12:25 PM
25633
25634

Jagjit
12-07-2014, 12:29 PM
What do you got there bj

CoqaVin
12-07-2014, 12:48 PM
trying to read the makers mark but can't :(

BJE1
12-07-2014, 01:24 PM
Erik Fritz JS
255 mm forged 52100 triple quench triple temper.
He is one extremely talented maker that we should keep an eye on.

Lefty
12-07-2014, 01:59 PM
Erik Fritz JS
255 mm forged 52100 triple quench triple temper.
He is one extremely talented maker that we should keep an eye on.

I agree. He has a few things he's working on, but even as they are, he does great work. I find I use mine a lot. It's a great "use and don't worry about it" knife. That's a compliment, for those who might not be sure.

marc4pt0
12-07-2014, 05:24 PM
Oh geez, I'm really seriously trying not to buy anymore knives here. This does not make it easy

Bobblybook
12-07-2014, 10:30 PM
My first... :knife:
Also a Gesshin Ginga gyuto & Uraku petty arrived for the parents for Christmas, but everyone knows what those look like! This was a gift to myself as a first knife, tosagata bocho rehandled by Jon:

http://i.imgur.com/0jMNGz8.jpg

I promised myself not to fall in love with a knife, based on everyone's tragic experiences here... :justkidding:
I can safely say I've already failed. Our wedding will be early next year, if anyone is in Melbourne at that time you're invited! :laugh:

On a side note, as a newbie, I was surprised at the smell of the kurouchi - it has a strong, distinct smoky smell... smells like something specific, I can't quite put my finger on what though!

XooMG
12-07-2014, 11:52 PM
My first... :knife:
Also a Gesshin Ginga gyuto & Uraku petty arrived for the parents for Christmas, but everyone knows what those look like! This was a gift to myself as a first knife, tosagata bocho rehandled by Jon:

[image]

I promised myself not to fall in love with a knife, based on everyone's tragic experiences here... :justkidding:
I can safely say I've already failed. Our wedding will be early next year, if anyone is in Melbourne at that time you're invited! :laugh:

On a side note, as a newbie, I was surprised at the smell of the kurouchi - it has a strong, distinct smoky smell... smells like something specific, I can't quite put my finger on what though!
That's a clean looking Tosagata bocho. Decent stamping and pretty respectable bevel. I like mine a lot...it's not my most practical knife shape, but definitely no slouch. I highly recommend polishing off the bead-blasted bevel finish, or at least smoothing it down a bit:
http://i.imgur.com/LwHUi4n.jpg
I need to rehandle mine and do some choil rounding. Yours looks good...is the spine rounded a little?

chinacats
12-07-2014, 11:57 PM
Mine Zakuri Tosagata bocho is currently being rehandled...yours looks great!

JBroida
12-07-2014, 11:59 PM
Yeah... Spine and choil are rounded and polished and the smoky smell is from the rehandle

Bobblybook
12-08-2014, 01:43 AM
That's a clean looking Tosagata bocho. Decent stamping and pretty respectable bevel. I like mine a lot...it's not my most practical knife shape, but definitely no slouch. I highly recommend polishing off the bead-blasted bevel finish, or at least smoothing it down a bit:
I need to rehandle mine and do some choil rounding. Yours looks good...is the spine rounded a little?

Yes I will do that, once I feel confident enough to fiddle with it. The spine and choil are rounded by Jon as he mentioned - not just a little, it's completely polished. I didn't take a photo because I couldn't take a good one. Here are a couple. Completely beyond my expectations!

http://i.imgur.com/zlQ5TKU.jpg
http://i.imgur.com/WlL4w4A.jpg


Yeah... Spine and choil are rounded and polished and the smoky smell is from the rehandle

Ahh thanks, that makes sense. :) I didn't think of that!

jackslimpson
12-08-2014, 01:00 PM
Red Dog Forge Carver (Shane Stainton, from Upstate NY, though I got this from him at a Houston TX gun show. He might be based in TX now. I know he said, but I failed to retain).

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20141207-00207_zps3dcfa3bb.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20141207-00207_zps3dcfa3bb.jpg.html)

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20141207-00208_zps0ba78bb8.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20141207-00208_zps0ba78bb8.jpg.html)

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20141207-00210_zpsac175081.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20141207-00210_zpsac175081.jpg.html)

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20141207-00211_zps575400cd.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20141207-00211_zps575400cd.jpg.html)

In my haste, I forgot to ask what kind of steel it was. It was only mentioned that it was high carbon steel. The scales are beautiful bloodwood. Though I thought it was damascus, Shane corrected me that it was a secret process of etching. The etching is deep, making me think that stiction will be no problem. I haven't used it yet, but am excited about it. The blade is a bit stout, like a Sabatier. The spine (about two inches of it, where pinch grip would land) and choil are nicely rounded. The OOTB edge is fine and toothy. I hope the picture shows it, but the heel has a nice little radius that is quite pleasant.

Cheers,

Jack

malexthekid
12-08-2014, 10:04 PM
I really like the look of that knife. Don't know if the profile would suit how I use a knife, but I am just drawn to how it looks.

mkriggen
12-09-2014, 02:21 AM
Just got this in the mail today, 220mm Chinese cleaver by J.M. Jones. I think I just figured out what I'm going to do with that walrus penis I bought from Randy:viking:

25658256592566025661

Be well,
Mikey

daveb
12-09-2014, 02:26 AM
Hope that walrus had big feet!

ShaggySean
12-09-2014, 10:34 AM
After 4.5 months my new heiji finally showed up. Surprisingly thin brood the edge for a knife this size and an amazing cutter. https://docs.google.com/file/d/0B2xn0Af-mZmKRURkc0xGYUlBTDg/edit?usp=docslist_api

ShaggySean
12-09-2014, 10:35 AM
Behind the edge

ShaggySean
12-09-2014, 10:39 AM
https://docs.google.com/file/d/0B2xn0Af-mZmKRURkc0xGYUlBTDg/edit?usp=docslist_api

ShaggySean
12-09-2014, 10:40 AM
That is a great looking clever

CoqaVin
12-09-2014, 10:43 AM
that zakuri is mighty tempting for only 65 beans, Jon any idea when the 240 Kuro Blue 1 gyuto's are coming back in stock?

berko
12-09-2014, 04:55 PM
Whats the weight on the cleaver?

MrOli
12-09-2014, 09:16 PM
I have been holding back a bit but I still have one space on the rack...for a Kurosaki Gyuto.

https://farm8.staticflickr.com/7492/15364862963_d91f786a9c_z.jpg

Masakage Kumo Ko Bunka
Yoshikane SKD Hakata
Shibata Kotetsu Bunka
Fujiwara Nashiji Nakiri

XooMG
12-09-2014, 11:48 PM
I have been holding back a bit but I still have one space on the rack...for a Kurosaki Gyuto.

https://farm8.staticflickr.com/7492/15364862963_d91f786a9c_z.jpg

Masakage Kumo Ko Bunka
Yoshikane SKD Hakata
Shibata Kotetsu Bunka
Fujiwara Nashiji Nakiri
Which Kurosaki are you looking at? I might be snagging one in the future too.

mkriggen
12-10-2014, 01:51 AM
I have been holding back a bit but I still have one space on the rack...for a Kurosaki Gyuto.

https://farm8.staticflickr.com/7492/15364862963_d91f786a9c_z.jpg

Masakage Kumo Ko Bunka
Yoshikane SKD Hakata
Shibata Kotetsu Bunka
Fujiwara Nashiji Nakiri

How are you liking that Shibata? I keep thinking about them, but haven't seen any opinions on them yet.

Be well,
Mikey

XooMG
12-10-2014, 04:31 AM
How are you liking that Shibata? I keep thinking about them, but haven't seen any opinions on them yet.

Be well,
Mikey
I'm not MrOli, but mine is pretty neat:
http://i.imgur.com/qv9y43m.jpg

First thing I cut with it was a pretty big carrot:
http://i.imgur.com/9d4nVCy.jpg

Did fine. It is very thin @5mm and 10mm from the edge, and very much a standard laser. Stickage is kind of what you expect from a relatively flat very tall very thin blade...but the knife is comfortable, balanced well, and overall well made.

I do wish it had a teency bit of a flat spot...it's a shallow continuous curve. Cuts great though.

MrOli
12-10-2014, 04:35 AM
Which Kurosaki are you looking at? I might be snagging one in the future too.

I am a bit torn, they're all looking great...R2, AS and Megumi.

MrOli
12-10-2014, 04:41 AM
How are you liking that Shibata? I keep thinking about them, but haven't seen any opinions on them yet.

Be well,
Mikey

Just as XooMG stated, great cutter and magnificent fit and finish. It is definitely my thinnest knife so I baby it quite a bit.

It depend what you want to use it for, large vegetables tend to stick but it is brilliant for the rest and the bunka shape is the looker of the range.

glestain
12-10-2014, 07:27 PM
White 2 from Aframes?

glestain
12-10-2014, 07:58 PM
Is the saya including come with it?

Dardeau
12-10-2014, 08:18 PM
25678
Tesshu 240mm

Dardeau
12-10-2014, 08:40 PM
It is the one from A frames

SolidSnake03
12-10-2014, 09:48 PM
O_O NICE!

daveb
12-10-2014, 11:18 PM
Purty.

Dardeau
12-10-2014, 11:53 PM
Cuts well too. It didn't get too much of s workout today, but maybe tomorrow. It feels hard. I'm looking forward to putting it on the stones.

Mucho Bocho
12-11-2014, 12:11 AM
Dardeau, that's my kind knife. Big sexy wide bevels, razor thin at the edge, nice flat spot, thin tip. My 210 Kono Ginsan in this shape just kills onions. To the extent that if I'm using another knife, and an onion/shallot needs prepping, I'll pull this knife off the wall magnet just for that veg.

I sent this knife to Dave B. for play and I think he felt the same.

MontezumaBoy
12-11-2014, 02:27 AM
Added a beautiful big brother knife (Banno) to my little (Ko) knife ... thx, in every way, to Ian ....!

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0884_zps3aba9a4d.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0884_zps3aba9a4d.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0879_zps765fb7ea.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0879_zps765fb7ea.jpg.html)

Simply amazing fit and finish! As always Ian produces better than you think you can buy IMO!

Tom

MontezumaBoy
12-11-2014, 02:29 AM
Sorry for the crappy iPhone photo's ... here are Ian's ... mucho better'o! ... but nothing compares to the knife in person ...

http://imgur.com/a/TP4nn (http://imgur.com/a/TP4nn)

This guy is amazing ... IMO

TjA

Von blewitt
12-12-2014, 03:06 AM
Mario 270 Gyuto with HHH feather Damascus with rosewood burl & Blackwood from Burlsource
http://i1381.photobucket.com/albums/ah213/huwjones831/802108B0-594E-465F-936A-C2078C83B0C9_zpsygwvf5zt.jpg (http://s1381.photobucket.com/user/huwjones831/media/802108B0-594E-465F-936A-C2078C83B0C9_zpsygwvf5zt.jpg.html)

Anton
12-12-2014, 03:10 AM
Mario 270 Gyuto with HHH feather Damascus with rosewood burl & Blackwood from Burlsource
http://i1381.photobucket.com/albums/ah213/huwjones831/802108B0-594E-465F-936A-C2078C83B0C9_zpsygwvf5zt.jpg (http://s1381.photobucket.com/user/huwjones831/media/802108B0-594E-465F-936A-C2078C83B0C9_zpsygwvf5zt.jpg.html)

That didn't turn out ugly....

jimbob
12-12-2014, 03:43 AM
Mario in the house! Nice combo

Geo87
12-12-2014, 07:45 AM
Nice nice nice!

cheflarge
12-12-2014, 05:50 PM
WOW!!! Frickin Huw, always has all the cool stuff! :lol2:

melbournites
12-12-2014, 06:55 PM
http://s28.postimg.org/9rzno2j1p/knife.jpg (http://postimage.org/)
online photo sharing (http://postimage.org/)

left to right

Masakage Kumo sujihiki
HHH gyuto - beautiful handle
Konosuke Santoku
Shig Nakiri
Masakage Kumo Ko Bunka
1803 paring knife

Matus
12-12-2014, 07:25 PM
Nice set - and what a great looking wooden magnetic strip!

Vesteroid
12-12-2014, 09:32 PM
Sorry for the crappy iPhone photo's ... here are Ian's ... mucho better'o! ... but nothing compares to the knife in person ...

http://imgur.com/a/TP4nn (http://imgur.com/a/TP4nn)


This guy is amazing ... IMO

TjA
I wanted to thank you in person for buying those knives and keeping me from them.

I have three of his knives and two more he rehandled for me. By far my favorite American maker.

ecchef
12-13-2014, 12:51 AM
I finally convinced my wife to upgrade from her ancient Kiya santoku.
Here's what she picked:
25691
25692
25693
Masamoto VG series, Tokyo Sky Tree commemorative edition.

ecchef
12-13-2014, 04:17 AM
Nice set - and what a great looking wooden magnetic strip!

+1 and nice photo skills to boot!

brianh
12-13-2014, 10:18 AM
Rehandled Tanaka 210 in wenge and curly maple.

25697

MontezumaBoy
12-13-2014, 10:51 AM
I wanted to thank you in person for buying those knives and keeping me from them.

I have three of his knives and two more he rehandled for me. By far my favorite American maker.

+1 - Thx Vesteroid - just trying to do my part for the local economy! Ian is just a real pleasure to work with and the end result is amazing in every aspect / takes a tremendous amount of pride in everything he does. I am going to be having a Kono re-handled and he is definitely the one I am looking at to do that. TjA

Lefty
12-13-2014, 11:00 AM
Rehandled Tanaka 210 in wenge and curly maple.

25697

Beautiful combo.

stereo.pete
12-13-2014, 12:06 PM
Well, I had been trying to buy a Tanaka, but unfortunately that never materialized so I instead reached out to a maker who I always had on the back burner. After three years of lusting after his knives, I finally reached out to Shinichi and ordered a 270mm Gyuto in Blue #2. I had the knife shipped to me within a week and she's an amazing cutter. I love this this knife, talk about a work horse. She's an absolute monster at chopping, dicing, slicing and push cutting. I hope to one day be able to model his geometry in my kitchen knives, because this knife is just a joy to use.

http://imagizer.imageshack.us/v2/xq90/904/EG9jc5.jpg
http://imagizer.imageshack.us/v2/xq90/537/cEKMzb.jpg
http://imagizer.imageshack.us/v2/xq90/661/QSOJQ2.jpg

brianh
12-13-2014, 12:17 PM
Beautiful combo.

Thank you! Simple but really nice, IMO.

Keith Sinclair
12-14-2014, 12:43 AM
Pete really like the profile of that blade, the grind looks good too. Maybe could use a new handle:D

Matus
12-14-2014, 08:39 AM
OK, it's show time :)

First two Carter knives - the upper one is carbon clad funayuki that I got about 6 months ago, the bottom one is stainless clad Muteki. Both are excellent:

https://farm8.staticflickr.com/7488/16017930342_d265be2fc1_c.jpg (https://flic.kr/p/qps5CN)


Call me a lucky b*stard, but here is the Sakai Takayuki 240mm Swedish steel gyuto with mirror polish I won from James. Shown side-to-side next to Kato that I have on loan from Matt:

https://farm8.staticflickr.com/7483/15398993813_0d8847643e_c.jpg (https://flic.kr/p/psKSnk)


And bunch of stuff from Maksim that arrived recently: mortar (it is great), Hideryiama, 2 naggers and 80mm petty Kato.

https://farm9.staticflickr.com/8621/15992832956_bc20a91b69_c.jpg (https://flic.kr/p/qnes4f)

Asteger
12-14-2014, 11:34 AM
... After three years of lusting after his knives, I finally reached out to Shinichi and ordered a 270mm Gyuto in Blue #2. I had the knife shipped to me within a week and she's an amazing cutter. I love this this knife, talk about a work horse. She's an absolute monster at chopping, dicing, slicing and push cutting. I hope to one day be able to model his geometry in my kitchen knives, because this knife is just a joy to use.

Under-rated maybe? I'm thinking these are amongst the best out there.


... and 80mm petty Kato.

Was tempted by this one many times. Already own 3 JNS Kato, and this one looks so perfect. Couldn't think of a 'real' use for it, though, beyond my larger petties. What are you using it for?

Vesteroid
12-14-2014, 01:01 PM
I have a 240 in blue 2 with a k tip that I picked up from custom fan. Perhaps my most used knife.

Not sure why exactly but think it's because I can just grab it and go. I don't need to be careful. My kagekiyo' since always feel like I need to be precise in my technique or risk chipping them....of course that could be only in my head.

hien
12-14-2014, 03:20 PM
SUKENARI SX2 270 yanagi
https://scontent-a-atl.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10847968_10204399794288649_2140619240411379046_n.j pg?oh=3d8d30af285049c4b6438626b3305aa0&oe=554470EB

Matus
12-14-2014, 04:13 PM
Under-rated maybe?
Was tempted by this one many times. Already own 3 JNS Kato, and this one looks so perfect. Couldn't think of a 'real' use for it, though, beyond my larger petties. What are you using it for?

I use it for little stuff like garlic. I also like using it when cutting cauliflower to smaller pieces. It does not get used daily, but I like it :)

MontezumaBoy
12-16-2014, 02:24 AM
IMy kagekiyo' since always feel like I need to be precise in my technique or risk chipping them....of course that could be only in my head.

And here I thought it was only me .... now I feel better ... FWIW I think that it doesn't help that it is just so damn 'pretty' even if it looks bada$$ and so thin behind the edge that it is kinda scary to let your guard down when using it ... I don't have any other k tipped to compare it to though ...

Asteger
12-16-2014, 10:34 AM
I use it for little stuff like garlic. I also like using it when cutting cauliflower to smaller pieces. It does not get used daily, but I like it :)

Stop, you're persuading me!

TurdMuffin
12-18-2014, 07:22 PM
Not the best pic, but its a 240mm akifusa I picked up on black friday from epicurean edge. Once I get some decent use I'll post a review. I like it a lot so far though.
http://i.imgur.com/GtvgaUl.jpg

LeperoftheFaith
12-18-2014, 07:36 PM
I splurged just before Thanksgiving. Sometimes you have to jump on these things when the opportunity shows up. Thanks to Huw and Will for the great knives.
http://i.imgur.com/a7fMdDA.jpg

Anton
12-18-2014, 08:19 PM
That Shig gets around :whistling:

Mrmnms
12-18-2014, 09:59 PM
I splurged just before Thanksgiving. Sometimes you have to jump on these things when the opportunity shows up. Thanks to Huw and Will for the great knives.
http://i.imgur.com/a7fMdDA.jpg


Both look great . What's the steel on the Catchside?

LeperoftheFaith
12-18-2014, 10:11 PM
O1

daddy yo yo
12-19-2014, 05:55 AM
Holy.... Flat-flatter-Catcheside!

And I do like this Shig too!

CB1968
12-19-2014, 06:04 AM
That Shig gets around :whistling:

She must be good!!

banjo1071
12-19-2014, 06:13 AM
For my two 3 year old twinsgirls:

http://www.opinel.com/cuisine/petit-chef

chinacats
12-19-2014, 10:05 AM
Nice Banjo!

banjo1071
12-19-2014, 12:33 PM
These a actually quite sharp, will post a kidrelated review later....

Mute-on
12-19-2014, 07:17 PM
For my two 3 year old twinsgirls:

http://www.opinel.com/cuisine/petit-chef

Just what I've been looking for! (Mine are 3 mo, though:)

turbochef422
12-20-2014, 04:15 PM
Because of this new Kato I haven't gotten around to using the shig. And this shig is a beast thicker than the Kato I'm gonna love it too25781

25782

25783

Jordanp
12-21-2014, 12:12 AM
Seriously beautiful knives turbo especially loving that Kato friggen gorgeous man! :doublethumbsup:

mkriggen
12-21-2014, 04:35 AM
My take from E.E.'s cyber Monday sale. 300mm Yoshikane V2 tamamoku yanagiba (This was actually the exact knife I was hoping to get) and a 75mm Asai SG2 paring.

25786


Be well,
Mikey

Timthebeaver
12-23-2014, 07:55 AM
Awesome Yoshi

kevpenbanc
12-24-2014, 01:25 AM
Love that yanagiba Mikey.

apicius9
12-24-2014, 02:03 AM
Love that yanagiba Mikey.

+1. You on a roll, Mikey? Didn't you just get a suji from Cris also? ;) I really need to find a better-paying job...

Stefan

daddy yo yo
12-24-2014, 04:19 AM
Maybe you should start smth in the handle business?!??? :D

dream816
12-24-2014, 10:35 PM
Merry Christmas, everyone!!

My new yanagiba has finally arrived after a few months' wait due to custom options. This is a blue #2, 330mm honyaki.

http://i39.servimg.com/u/f39/13/45/60/37/330-1110.jpg

http://i39.servimg.com/u/f39/13/45/60/37/330-3110.jpg

daddy yo yo
12-25-2014, 05:04 AM
Wow!

cheflarge
12-25-2014, 09:49 AM
:goodpost: :plus1: :ubersexy:

skiajl6297
12-26-2014, 11:32 AM
25829
Very excited to slay some poultry this weekend! As always awesome shopping experience for my wife at JKI.

drawman623
12-26-2014, 11:40 PM
Just got some Watanabe eye candy

http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2621.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2621.jpg.html)
http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2614.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2614.jpg.html)
http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2613.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2613.jpg.html)
http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2607.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2607.jpg.html)
http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2622.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2622.jpg.html)

drawman623
12-26-2014, 11:45 PM
http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2629.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2629.jpg.html)

http://i213.photobucket.com/albums/cc88/KiplingPierce/DSCN2650.jpg (http://s213.photobucket.com/user/KiplingPierce/media/DSCN2650.jpg.html)

MrOli
12-27-2014, 09:47 AM
Not a buy but a Christmas surprise from the gorgeous wife:

https://farm8.staticflickr.com/7518/16118391932_7e7fb8b67a_z.jpg

Kurosaki Megumi 150 Petty and Shibata Kotetsu 75 Petty, the latter did miracles on the Christmas lunch sprouts. Still getting used to the Megumi, it is stunning in person but I am trying to find uses for a longer Petty.

ramenlegend
12-28-2014, 02:01 AM
http://i1337.photobucket.com/albums/o680/ramenlegend/IMG_20141227_172446281_zps3ca7b44b.jpg (http://s1337.photobucket.com/user/ramenlegend/media/IMG_20141227_172446281_zps3ca7b44b.jpg.html)
150mm Marko damascus petty from his recent sale

rami_m
12-28-2014, 03:06 AM
http://i1337.photobucket.com/albums/o680/ramenlegend/IMG_20141227_172446281_zps3ca7b44b.jpg (http://s1337.photobucket.com/user/ramenlegend/media/IMG_20141227_172446281_zps3ca7b44b.jpg.html)
150mm Marko damascus petty from his recent sale

Pretty funky knife rest.

daddy yo yo
12-28-2014, 04:40 AM
Looks ugly, this knife rest. Better throw it away... ;)

rami_m
12-28-2014, 05:07 PM
Looks ugly, this knife rest. Better throw it away... ;)

Or I could take it off your hand. ;)

Pugilist
12-29-2014, 12:10 AM
my Christmas present to myself... cell phone pics don't do it justice..

https://farm8.staticflickr.com/7519/16134441195_221bf7fc64_z.jpg

https://farm9.staticflickr.com/8646/15514710523_1d122629bc_z.jpg

Mrmnms
12-29-2014, 12:30 AM
Gorgeous, what's the cap and ferrule material?

mkriggen
12-29-2014, 01:58 AM
Looks like muskox

Pugilist
12-29-2014, 07:39 AM
Mikey nailed it, it is musk ox and rosewood burl.

MrOli
12-29-2014, 09:26 AM
Not new but just modded K Sabatier, the tip was bent so I used this excuse to turn it into a Bunka.

https://farm9.staticflickr.com/8669/15517715453_9041f07f63_z.jpg

berko
12-29-2014, 03:16 PM
nice.

Timthebeaver
12-29-2014, 06:24 PM
https://photos-1.dropbox.com/t/2/AAC9yt21bcsPaEQ9xamSGfNr7XvlHfuxjACv0nmA75pe-w/12/205224378/jpeg/32x32/3/_/1/2/kato.jpg/CLrz7WEgASgBKAI/9t4clKcBymY9Gc1YJyAOd7ldVB7YGd9Iw8mB60t_Qms?size=1 024x768

Nothing fancy, Kato Workhorse large Nakiri with (slightly) oversized handle. I like it.

CB1968
12-30-2014, 02:08 AM
Fresh from MT, thought I would also include the top Gyuto which is currently my favourite knife, and my go to knife for the last 12 months in (AEB-L) just to show how my preferences are changing in regards to profile, Marko nailed the profile on this latest knife in A2.
The wood on the Honesuki is from some of that awesome Rosewood that Mark posted earlier in the year.


http://i897.photobucket.com/albums/ac177/davidfanning/IMG_3954_zps7ff9f4f2.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_3954_zps7ff9f4f2.jpg.html)


http://i897.photobucket.com/albums/ac177/davidfanning/IMG_3956_zpsfed84f13.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_3956_zpsfed84f13.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_3957_zps83bd0783.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_3957_zps83bd0783.jpg.html)

JCHine
01-02-2015, 07:05 AM
Picked these up on a trip to Japan in November. Went a little crazy but have been enjoying them all

Kyoto - Shigharu 180mm Deba

http://i.imgur.com/cJtJgBU.jpg?1

Kyoto - Aritsugu stainless clad 140mm petty

http://i.imgur.com/49oXkjA.jpg

Osaka -

Ichimonji 300mm Fugubiki

http://i.imgur.com/T3h9Hpw.jpg

Ichimonji honesuki

http://i.imgur.com/7qmGRlg.jpg

Ruso
01-02-2015, 07:16 PM
Something that Holidays (Ded Moroz) brought me.
210mm Takamura R2 and 240 Ginga in stainless.

http://i.imgur.com/InVT5rc.jpg?1.jpg

Both are quite thin behind the edge:
Ginga Left - Takamura Right
http://i.imgur.com/Pi6uznAl.jpg

http://i.imgur.com/w4WNjWCl.jpg

JCHine
01-03-2015, 06:24 AM
https://photos-1.dropbox.com/t/2/AAC9yt21bcsPaEQ9xamSGfNr7XvlHfuxjACv0nmA75pe-w/12/205224378/jpeg/32x32/3/_/1/2/kato.jpg/CLrz7WEgASgBKAI/9t4clKcBymY9Gc1YJyAOd7ldVB7YGd9Iw8mB60t_Qms?size=1 024x768

Nothing fancy, Kato Workhorse large Nakiri with (slightly) oversized handle. I like it.

Kato nakiris are great knives that can put a smile on your face after a hard day. How is yours at the rear? Mine pretty "solid" but the front half falls through whatever vegetable you put in front of it. Just wait until you have sharpened it a couple of times and then really starts to shine.

icanhaschzbrgr
01-03-2015, 02:07 PM
Something that Holidays (Ded Moroz) brought me.
210mm Takamura R2 and 240 Ginga in stainless.

Happy New Year and congratulations with your new toys. Please don't hesitate to write some kind of review compared both of knives, after you put them to good use.

schanop
01-06-2015, 12:48 AM
Second honyaki gyuto is in da house. This Konosuke white steel honyaki is practically totally different to my previous Sakai Takayuki blue #1. It has that wide bevel design, although transition is blended well into the blade; uber nice mirror polish, straighter spine, less belly, and a very nice handle.

https://lh4.googleusercontent.com/-hStFsidXSFc/VKtnQBFriTI/AAAAAAAAJPA/Oh0-Le9JoVU/s1280/20150106_153403.jpg

Asteger
01-06-2015, 07:42 AM
Both nice, Chanop

chefcomesback
01-06-2015, 08:24 AM
Chanop I really liked those Konosuke handles , how is that big emoto feel like on a western handle ? Or does is still more feel like a wa handle?

schanop
01-06-2015, 04:41 PM
It feels more like a norrmal wa octagonal handle because of the emoto, chef. Long emoto will take a bit of time to get use to, pinch grip does feel a little different. The actual handle itself is very nice, the end cap is of nickel silver, I think. They seem to take a bit of patina and oxidation, and not as bright as the actual polished white steel blade at the moment.

jacko9
01-06-2015, 09:50 PM
I don't have pictures yet but recently I decided that I wanted to buy some Japanese kitchen knives so, after asking questions on several forums I bought the Konosuke HD2 240mm Gyuto with the light color wood stock handle. After that purchase I decided that I wanted to get a heavier Gyuto so I bought the Teruyasa Fujiwara Nashiji 240mm Gyuto with the ebony handle.

The Konosuke HD2 is extremely light but cuts through root vegetables with ease. The Fujiwara has a much heaftier feel and drops through root vegetables like they weren't there. While both knives came out of the box sharp, the Fujiwara came razor sharp and it's simply amazing to use. I haven't decided what knife I going to get next but i'm pretty sure it will be from one of these brands.

Jack

chinacats
01-06-2015, 10:06 PM
I haven't decided what knife I going to get next but i'm pretty sure it will be from one of these brands.
Jack

Both good knives, but you would be doing yourself a disservice to limit future purchases to those brands. BTW, oob edge means nothing...except sometimes an opportunity for improvement.

Cheers

schanop
01-07-2015, 01:15 AM
Got a bit of time to try to take better picture of Konosuke. Polishing work is quite spectacular.

https://lh6.googleusercontent.com/-fGcXDjFxKiU/VKyaGdHLjvI/AAAAAAAAJQ4/wTX1bUHW1hM/s1280/20150107_132931.jpg
https://lh6.googleusercontent.com/-5f66e0zxlAo/VKyZ3rTC91I/AAAAAAAAJQg/2isBpsQN_Bw/s1280/20150107_132814.jpg

jacko9
01-07-2015, 01:54 AM
That's a great looking knife!

Geo87
01-07-2015, 03:17 PM
Yeah that's fantastic! Nice polish. Very cool handle.

rami_m
01-07-2015, 05:34 PM
Nice!

Matus
01-09-2015, 08:41 PM
Something very special should arrive in few weeks time - Andy Billipp Damascus Gyuto. You have not idea how hard it is going to wait for this one :)

https://lh5.googleusercontent.com/YrhtuXRbClNCEBe6e0pPC1AEaSkzYcnKrRLhm3U-kDYuZjsa7GRWe-CofYkoOaUe6U2zb_1zy_cL-SmDpf3Gfgr6TDqL3Elu=w1245-h459 (https://docs.google.com/file/d/0B0_W4o1WUz__VzFOQV93NVNzeF95ZXQ1eFh5STVoeTl0Znp3/edit)

https://lh6.googleusercontent.com/v-q5UMQYQk-vi0ewAn_xN6EBHxnqvqrZp88QHB1JVWIVcAEGYP9ulaqssiW1N bcpVEFNpDTht1YeoeXJn0dsnRlxQ0LsOFIh=w1245-h459 (https://docs.google.com/file/d/0B0_W4o1WUz__SWVya1FudnhQNzh5X0lobDZteDV6Mm9WWUJj/edit)

Dardeau
01-09-2015, 08:45 PM
I don't like Damascus and that is making me jealous

mark76
01-10-2015, 06:03 AM
Both are quite thin behind the edge:
Ginga Left - Takamura Right
http://i.imgur.com/Pi6uznAl.jpg


Hi Ruso, thanks for the pics! This surprises me a bit. I thought the Takamura was about one of the thinnest knives on the market. But your Ginga seems even thinner. Am I correct?

Ruso
01-10-2015, 06:30 PM
Hi Ruso, thanks for the pics! This surprises me a bit. I thought the Takamura was about one of the thinnest knives on the market. But your Ginga seems even thinner. Am I correct?
replied in another thread.

TheDispossessed
01-10-2015, 06:53 PM
I've been rocking a gesshin ginga gyuto for years, awesome grind, the whole thing's a pretty good value overall.

Bluebird814
01-13-2015, 12:20 AM
My new petty knife.

Maker: RED ORCA (Yoshihiko Akitomo)
Blade material: Aogami #2 / Blue Steel #2 / laminated
Handle: Duralumin-Hilt / Burmese rosewood-Handle

https://box.c.yimg.jp/res/box-s-fv2buo6pozs6oonzztbn6gmcpi-1001?uid=aa7153bf-cee6-478c-a457-b42750f89ec9&etag=853b8a8a1421122652255772

https://box.c.yimg.jp/res/box-s-fv2buo6pozs6oonzztbn6gmcpi-1001?uid=a7a259bc-0d6e-47da-a52e-77969d62d375&etag=0c4327291421122697210816

https://box.c.yimg.jp/res/box-s-fv2buo6pozs6oonzztbn6gmcpi-1001?uid=8e1c93f6-0cdb-48fa-bdee-5ca40d53da40&etag=3ea2a1b61421122095331094

chinacats
01-13-2015, 12:29 AM
Bluebird, that is one sexy petty knife! What is the length?

jimbob
01-13-2015, 12:32 AM
That's quite a unique piece! Haven't heard of the maker.

Bluebird814
01-13-2015, 02:46 AM
Bluebird, that is one sexy petty knife! What is the length?

Thanks!

Overall length: 304mm
Blade length: 158mm


That's quite a unique piece! Haven't heard of the maker.

They are one of famous smith in Japan.
Usually, they make a knife, or a sword-machete and also sometimes make a kitchen knife.

chefcomesback
01-14-2015, 01:55 AM
No pictures yet but pulled the trigger on a yamawaku yanagiba and watanabe mioroshi deba from his standard line ,I have been processing larger fish 2-3 times a week and needed something less expensive that I wouldn't be upset if its gets chipped or scratched

EdipisReks
01-14-2015, 02:18 AM
My Yamawaku yanagi is a nice piece of steel, but it certainly Improved when I put a Shig D handle on it.

EdipisReks
01-15-2015, 12:27 AM
Konosuke Blue 2 240 "Funayuki." Basically the same as the Fuji gyuto, but with a flatter profile. One of the sweetest knives I've ever handled.

http://i.imgur.com/MPpP7i9l.jpg (http://imgur.com/MPpP7i9)

EdipisReks
01-15-2015, 12:28 AM
I really need to sand my rubber cutting board...

CoqaVin
01-15-2015, 01:09 AM
Fuji envy, is coming on strong, is that a sanituff board

EdipisReks
01-15-2015, 01:21 AM
Fuji envy, is coming on strong, is that a sanituff board

Yup. It's sitting on top of a great 3.5"x20"x15" end grain maple block, funny enough.

leiatlarge
01-15-2015, 02:26 AM
Got a bit of time to try to take better picture of Konosuke. Polishing work is quite spectacular.

https://lh6.googleusercontent.com/-fGcXDjFxKiU/VKyaGdHLjvI/AAAAAAAAJQ4/wTX1bUHW1hM/s1280/20150107_132931.jpg

With a polish that beautiful, I'd almost be afraid to use it...just one small scratch and I'll probably spend a few hour repolishing. What a beauty!

Matus
01-15-2015, 03:21 AM
Jin Kogatana from Jon - here shown together with Shigefusa Honesuki 165mm and Kato Petty 80mm. Great little utility knife.

https://farm9.staticflickr.com/8597/16080836749_066b471e40_c.jpg (https://flic.kr/p/qv1uw2)

mkriggen
01-15-2015, 12:35 PM
Very cool little Jin Matus. I didn't even know he had any of those.

stereo.pete
01-15-2015, 08:15 PM
Konosuke Blue 2 240 "Funayuki." Basically the same as the Fuji gyuto, but with a flatter profile. One of the sweetest knives I've ever handled.

http://i.imgur.com/MPpP7i9l.jpg (http://imgur.com/MPpP7i9)

That's a very sweet knife, well played!

MowgFace
01-15-2015, 08:25 PM
Two newest. The Itinomonn came today!

http://i1333.photobucket.com/albums/w626/MowgFace/Mobile%20Uploads/2015-01/65F4E344-47F1-4778-9F22-6E9F2D694E24_zpsek4zpzfc.jpg (http://s1333.photobucket.com/user/MowgFace/media/Mobile%20Uploads/2015-01/65F4E344-47F1-4778-9F22-6E9F2D694E24_zpsek4zpzfc.jpg.html)

http://i1333.photobucket.com/albums/w626/MowgFace/Mobile%20Uploads/2015-01/C9589C0F-223D-4EAB-8577-B6B2C348CAEB_zpsqvirbekg.jpg (http://s1333.photobucket.com/user/MowgFace/media/Mobile%20Uploads/2015-01/C9589C0F-223D-4EAB-8577-B6B2C348CAEB_zpsqvirbekg.jpg.html)

EdipisReks
01-15-2015, 08:46 PM
That's a very sweet knife, well played!

Thanks! I had been a bit skeptical of the "Funayuki" style gyutos, in the past, but I really like the profile. The edge is Kagekiyo thin at the edge and tip, so you can probably imagine how it cuts.

SolidSnake03
01-15-2015, 09:55 PM
Sounds a lot like the Kono Fuji White #2 210mm Gyuto I have, it is astoundingly thin at the edge....like "I can't believe this is real" thin at the edge.

schanop
01-16-2015, 05:31 AM
Got a bit of time to try to take better picture of Konosuke. Polishing work is quite spectacular.
https://lh6.googleusercontent.com/-fGcXDjFxKiU/VKyaGdHLjvI/AAAAAAAAJQ4/wTX1bUHW1hM/s1280/20150107_132931.jpg

With a polish that beautiful, I'd almost be afraid to use it...just one small scratch and I'll probably spend a few hour repolishing. What a beauty!

I think I feel better using it for the first time rather than keeping it pretty. I am not going to sweat with scratches and patina. It is meant to be used. This knife feels a bit like a workhorse, still tip area is rather thin :trickydicky:

https://lh5.googleusercontent.com/-8mtDpYQ6c70/VLjRRyhd3aI/AAAAAAAAJUw/LwrYf5FZnyA/s1024/20150116_193500.jpg

icanhaschzbrgr
01-16-2015, 06:54 AM
https://lh5.googleusercontent.com/-8mtDpYQ6c70/VLjRRyhd3aI/AAAAAAAAJUw/LwrYf5FZnyA/s1024/20150116_193500.jpg
I feel like it's the first proper photo of this particular knife :)
Now it looks great

Lefty
01-16-2015, 10:22 AM
I feel like it's the first proper photo of this particular knife :)
Now it looks great

Agreed! Beautiful.

Geo87
01-16-2015, 04:23 PM
I think I feel better using it for the first time rather than keeping it pretty. I am not going to sweat with scratches and patina. It is meant to be used.

Bravo! Well said sir

marc4pt0
01-17-2015, 09:22 AM
Thanks! I had been a bit skeptical of the "Funayuki" style gyutos, in the past, but I really like the profile. The edge is Kagekiyo thin at the edge and tip, so you can probably imagine how it cuts.

I came so close to grabbing one of these on several occasions. If it were just a tad larger overall...
I bet it performs very well, and I still kind of regret not picking one up.

pkjames
01-18-2015, 06:34 AM
I think I feel better using it for the first time rather than keeping it pretty. I am not going to sweat with scratches and patina. It is meant to be used. This knife feels a bit like a workhorse, still tip area is rather thin :trickydicky:

https://lh5.googleusercontent.com/-8mtDpYQ6c70/VLjRRyhd3aI/AAAAAAAAJUw/LwrYf5FZnyA/s1024/20150116_193500.jpg

awsome pic, maybe considering a full blade blue patina? :D

Matus
01-18-2015, 08:58 AM
Very cool little Jin Matus. I didn't even know he had any of those.

Thank you. Jon has many Jin knives, but this small just a few. I am just putting together a small write-up - stay tuned :)

Salty dog
01-22-2015, 03:42 PM
Mizuno Tanrenjo 240 gyuto Blue #2 core.


http://i49.photobucket.com/albums/f296/sebcat/miz2_zps07832b98.jpg (http://s49.photobucket.com/user/sebcat/media/miz2_zps07832b98.jpg.html)

http://i49.photobucket.com/albums/f296/sebcat/miz_zpsc3bccd07.jpg (http://s49.photobucket.com/user/sebcat/media/miz_zpsc3bccd07.jpg.html)

Anton
01-22-2015, 03:53 PM
Mizuno Tanrenjo 240 gyuto Blue #2 core.


http://i49.photobucket.com/albums/f296/sebcat/miz2_zps07832b98.jpg (http://s49.photobucket.com/user/sebcat/media/miz2_zps07832b98.jpg.html)

http://i49.photobucket.com/albums/f296/sebcat/miz_zpsc3bccd07.jpg (http://s49.photobucket.com/user/sebcat/media/miz_zpsc3bccd07.jpg.html)

Good to see the old "staples" getting around

EdipisReks
01-22-2015, 04:21 PM
Mizuno Tanrenjo 240 gyuto Blue #2 core.


http://i49.photobucket.com/albums/f296/sebcat/miz2_zps07832b98.jpg (http://s49.photobucket.com/user/sebcat/media/miz2_zps07832b98.jpg.html)

http://i49.photobucket.com/albums/f296/sebcat/miz_zpsc3bccd07.jpg (http://s49.photobucket.com/user/sebcat/media/miz_zpsc3bccd07.jpg.html)

Is this stock, or did you have it made to spec? If stock, I'd be interested in seeing a choil and tip shot.

Salty dog
01-22-2015, 05:02 PM
You can get a general idea from the photos. I could address any questions you may have.
The long timers around here know I'm a fan of Mizuno Tanrenjo. And my favorite knife is my 240 suminigashi.
I have two honyaki gyutos, a suminigashi and a couple yanagis from them.
This knife is essentially a clone of my suminigashi with blue #2 core at a 1/4 of the price.
It runs narrow and short.

EdipisReks
01-22-2015, 05:14 PM
I've owned a couple of these, but they were a long time ago (one was made 10 years ago, which I had bought a couple years ago NIB). I'm just curious if the geometry as changed over the years, is all.

Salty dog
01-22-2015, 05:51 PM
I've owned the Sumi for around ten years When I ordered the honyakis I expected the same but they were different animals. For years Mizuno offered this knife with the wide shinogi. When I saw it without it I ordered it. Exceptional fit and finish.
More to follow.

dmccurtis
01-22-2015, 10:13 PM
Great knife. It and the Masamoto KS were the first two knives I really fell for, and are my favourites to this day.

Gnickrapon
01-25-2015, 04:07 AM
Watanabe 180mm nakiri. Really liking it and buying direct was an easy experience.

http://kurtsequipment.com/knives/watanabe1.jpg
http://kurtsequipment.com/knives/watanabe2.jpg
http://kurtsequipment.com/knives/watanabe3.jpg
http://kurtsequipment.com/knives/watanabe4.jpg

This thread is amazing. I've started at the begining and I'd been waiting for someone to post a pic of one these as I'm fairly confident this will be my next purchase. It's down to the Watanabe or the Takeda. Both seem similar in dimension. Do you still own it?

kavik79
01-25-2015, 05:27 AM
Can't believe I made it through 374 pages of all this knife porn :eek2:
Part of me is relieved to get through it all....part of me is sad that it's over lol

I'll add mine, but it's not going to compare to most of these amazing posts

Tanaka VG-10, handle is ho wood and blonde buffalo horn
Supposed to be 240mm and 150g, I measure it at 245mm from heel to tip, 55mm height at heel, 165g

http://i85.photobucket.com/albums/k49/Kavik79/Kitchen/Knives/TanakaVG10_240Gyuto_1.jpg
http://i85.photobucket.com/albums/k49/Kavik79/Kitchen/Knives/TanakaVG10_240Gyuto_2.jpg

Handle is okay, not perfect. Spine and choil are ever so slightly rounded, but will need some work. Both those things were expected though, and for $137 I don't mind having to do some finishing myself :cool2:

Only played with it for a few minutes tonight, but even straight out of the box it cuts pretty darn nice...really looking forward to seeing what it will do after sharpening it


p.s.
Also waiting on a CCK 1303 to arrive, after being inspired by macmiddlebrooks' cleaver 370 pages ago :bigeek:


http://farm9.staticflickr.com/8427/7670289286_958f8a0ff2_b.jpg

brianh
01-25-2015, 09:44 AM
I still have the Watanabe. I like it much more than the Takeda. The Watanabe wedges less and is just a better cutter.

Gnickrapon
01-25-2015, 06:59 PM
I still have the Watanabe. I like it much more than the Takeda. The Watanabe wedges less and is just a better cutter.

Outstanding. Thanks for that

riba
01-26-2015, 07:48 AM
Just a quick snapshot of the newest member, a SS Heiji gyuto
https://farm8.staticflickr.com/7571/16320558756_80ced4f0a2_b.jpg (https://flic.kr/p/qSc8w5)Heiji ss gyuto (https://flic.kr/p/qSc8w5) by JasperVL (https://www.flickr.com/people/43677816@N03/), on Flickr

I am very impressed by the way it cuts :D

Cheeks1989
01-26-2015, 01:04 PM
Just bought from Dave I can't wait for it to come in.
http://www.kitchenknifeforums.com/showthread.php/21395-SALE-Martell-Wa-Nakiri

strumke
01-26-2015, 02:21 PM
Carter KU Gyuto - 6.4sun, 194mm (7.64")

http://i166.photobucket.com/albums/u83/strumke/DSCF0062_zps593dd1bd.jpg (http://s166.photobucket.com/user/strumke/media/DSCF0062_zps593dd1bd.jpg.html)

http://i166.photobucket.com/albums/u83/strumke/DSCF0059_zps8bc32527.jpg (http://s166.photobucket.com/user/strumke/media/DSCF0059_zps8bc32527.jpg.html)

http://i166.photobucket.com/albums/u83/strumke/DSCF0058_zps03c744ea.jpg (http://s166.photobucket.com/user/strumke/media/DSCF0058_zps03c744ea.jpg.html)

strumke
01-26-2015, 02:31 PM
Not really new, but this is the craigslist find that got me to this site while learning more about the knife:

Bloodroot 11.5" Gyuto/Chef
Recycled O1 Tool Steel from Thyssen-Krupp, Mexican Coffee Bag Handle, Mustard Patina

http://i166.photobucket.com/albums/u83/strumke/DSCF0064_zpsc053f73d.jpg (http://s166.photobucket.com/user/strumke/media/DSCF0064_zpsc053f73d.jpg.html)

http://i166.photobucket.com/albums/u83/strumke/DSCF0066_zps36ca1c69.jpg (http://s166.photobucket.com/user/strumke/media/DSCF0066_zps36ca1c69.jpg.html)

icanhaschzbrgr
01-26-2015, 04:56 PM
I wonder who will be the first one to post here a picture of Carter's Damascus gyuto

Livlif
01-26-2015, 10:07 PM
I wonder who will be the first one to post here a picture of Carter's Damascus gyuto
I wish! My pockets are to empty for one of those. Lol

Mrmnms
01-26-2015, 10:38 PM
I wonder who will be the first one to post here a picture of Carter's Damascus gyuto

Dang, I missed those. When did he start forging damascus ?