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marc4pt0
04-08-2015, 10:51 AM
What?! Dammit I was right, those ARE cool looking! And now I want one. So much for pumping the brakes on knife purchases.

marc4pt0
04-08-2015, 10:53 AM
Not a purchase but a More than kind thank you from Andy.

http://i1281.photobucket.com/albums/a520/marc4pt0/Billipp/1428504420_20150408_103321-picsay_zpsgjuu0snd.jpg (http://s1281.photobucket.com/user/marc4pt0/media/Billipp/1428504420_20150408_103321-picsay_zpsgjuu0snd.jpg.html)

Cheeks1989
04-08-2015, 01:58 PM
Now i need another one! :knife: Im hooked
http://i.imgur.com/A7hiURk.jpg

TheDispossessed
04-08-2015, 02:06 PM
Ive got one of those, makes my beer taste better.

Not a purchase but a More than kind thank you from Andy.

http://i1281.photobucket.com/albums/a520/marc4pt0/Billipp/1428504420_20150408_103321-picsay_zpsgjuu0snd.jpg (http://s1281.photobucket.com/user/marc4pt0/media/Billipp/1428504420_20150408_103321-picsay_zpsgjuu0snd.jpg.html)

Reede
04-08-2015, 03:16 PM
Very, very nice!

Godslayer
04-08-2015, 03:51 PM
Now i need another one! :knife: Im hooked
http://i.imgur.com/A7hiURk.jpg

That is one amazing Knife. I love thé handle and thé grind.Nice flat profile. great for prep work. P.S. im jealous

Salty dog
04-08-2015, 04:36 PM
Very Nice!

Getting back into Del's stuff.

http://i49.photobucket.com/albums/f296/sebcat/1_zpspl1q4dhe.jpg (http://s49.photobucket.com/user/sebcat/media/1_zpspl1q4dhe.jpg.html)

http://i49.photobucket.com/albums/f296/sebcat/2_zpsh0vw4sot.jpg (http://s49.photobucket.com/user/sebcat/media/2_zpsh0vw4sot.jpg.html)

Cheeks1989
04-08-2015, 04:40 PM
Thats beautiful Salty.

strumke
04-08-2015, 09:42 PM
Still in progress, but it's looking good so far!

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xta1/v/t35.0-12/11127681_1601820956702470_125318861_o.jpg?oh=9b62f 6eb53fe7426f4e24466cfe8ec30&oe=55281159&__gda__=1428671973_2ad0629712b2cdcb76e1740dd2a7780 5

marc4pt0
04-08-2015, 10:39 PM
Very Nice!

Getting back into Del's stuff.

http://i49.photobucket.com/albums/f296/sebcat/1_zpspl1q4dhe.jpg (http://s49.photobucket.com/user/sebcat/media/1_zpspl1q4dhe.jpg.html)

http://i49.photobucket.com/albums/f296/sebcat/2_zpsh0vw4sot.jpg (http://s49.photobucket.com/user/sebcat/media/2_zpsh0vw4sot.jpg.html)

Lookin good, and I bet it feels just as great. I'll say it again, love me some Del

Livlif
04-09-2015, 01:04 AM
Still in progress, but it's looking good so far!

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xta1/v/t35.0-12/11127681_1601820956702470_125318861_o.jpg?oh=9b62f 6eb53fe7426f4e24466cfe8ec30&oe=55281159&__gda__=1428671973_2ad0629712b2cdcb76e1740dd2a7780 5




Ohhhhhh!!!! What's that?

Timthebeaver
04-09-2015, 03:22 AM
Looks like Cris Anderson's handiwork to me :-)

preizzo
04-09-2015, 05:59 PM
Think it s from Scorpion forge
I following him in instagram and it s a great knives maker!! ☺

andre s
04-10-2015, 01:21 PM
Toyama Noborikoi

http://i1313.photobucket.com/albums/t542/ezthequeen/IMG_9078_zps8vfkt11t.jpg

schanop
04-10-2015, 04:17 PM
Toyama Noborikoi

http://i1313.photobucket.com/albums/t542/ezthequeen/IMG_9078_zps8vfkt11t.jpg

Good choice, Andre.

Von blewitt
04-11-2015, 08:04 PM
Tilman Leder
Niolox 240mm Gyuto wearing ebony & buffalo horn
http://i1323.photobucket.com/albums/u595/huwjones1983/A8E9667E-6564-4EA4-BC1F-783CDDFD1620_zps5hffcppi.jpg (http://s1323.photobucket.com/user/huwjones1983/media/A8E9667E-6564-4EA4-BC1F-783CDDFD1620_zps5hffcppi.jpg.html)

http://i1323.photobucket.com/albums/u595/huwjones1983/D7D1341F-EC1E-42A7-9605-0A7CA69A0D38_zpsq0yr9jot.jpg (http://s1323.photobucket.com/user/huwjones1983/media/D7D1341F-EC1E-42A7-9605-0A7CA69A0D38_zpsq0yr9jot.jpg.html)

schanop
04-11-2015, 08:18 PM
Looks very nice, Huw.

Cheeks1989
04-11-2015, 08:22 PM
Sexy looking Tilman

Hbeernink
04-11-2015, 09:22 PM
good showing at the Eugene knife show this weekend. I always end up walking out with something amazing - picked up this today, and great to meet Mareko!

http://i913.photobucket.com/albums/ac337/hansbeernink/N04H0234_zps5ncvo1c7.jpg (http://s913.photobucket.com/user/hansbeernink/media/N04H0234_zps5ncvo1c7.jpg.html)
http://i913.photobucket.com/albums/ac337/hansbeernink/N04H0228_zpsl6bgy3rt.jpg (http://s913.photobucket.com/user/hansbeernink/media/N04H0228_zpsl6bgy3rt.jpg.html)

daddy yo yo
04-12-2015, 02:19 AM
[QUOTE=Von blewitt;353168]Tilman Leder
Niolox 240mm Gyuto wearing ebony & buffalo horn
http://i1323.photobucket.com/albums/u595/huwjones1983/A8E9667E-6564-4EA4-BC1F-783CDDFD1620_zps5hffcppi.jpg (http://s1323.photobucket.com/user/huwjones1983/media/A8E9667E-6564-4EA4-BC1F-783CDDFD1620_zps5hffcppi.jpg.html)

GORGEOUS !!!

bob_loblaw
04-13-2015, 10:24 PM
Throwing my hat into the nakiri ring. Cell pic doesn't do it justice
http://i.imgur.com/4hV9OLo.jpg

berko
04-14-2015, 11:30 AM
Tilman Leder
Niolox 240mm Gyuto wearing ebony & buffalo horn
http://i1323.photobucket.com/albums/u595/huwjones1983/A8E9667E-6564-4EA4-BC1F-783CDDFD1620_zps5hffcppi.jpg (http://s1323.photobucket.com/user/huwjones1983/media/A8E9667E-6564-4EA4-BC1F-783CDDFD1620_zps5hffcppi.jpg.html)

http://i1323.photobucket.com/albums/u595/huwjones1983/D7D1341F-EC1E-42A7-9605-0A7CA69A0D38_zpsq0yr9jot.jpg (http://s1323.photobucket.com/user/huwjones1983/media/D7D1341F-EC1E-42A7-9605-0A7CA69A0D38_zpsq0yr9jot.jpg.html)

how do you like the niolox?

alterwisser
04-15-2015, 11:55 AM
Tilman Leder
Niolox 240mm Gyuto wearing ebony & buffalo horn
http://i1323.photobucket.com/albums/u595/huwjones1983/A8E9667E-6564-4EA4-BC1F-783CDDFD1620_zps5hffcppi.jpg (http://s1323.photobucket.com/user/huwjones1983/media/A8E9667E-6564-4EA4-BC1F-783CDDFD1620_zps5hffcppi.jpg.html)

http://i1323.photobucket.com/albums/u595/huwjones1983/D7D1341F-EC1E-42A7-9605-0A7CA69A0D38_zpsq0yr9jot.jpg (http://s1323.photobucket.com/user/huwjones1983/media/D7D1341F-EC1E-42A7-9605-0A7CA69A0D38_zpsq0yr9jot.jpg.html)

Sexy as hell! Talking to Tilman right now about my first custom. So exciting. Did you give him exact specs about profile and the likes? I can't decide yet what I want... LOL

strumke
04-15-2015, 12:24 PM
Ohhhhhh!!!! What's that?

Looks like the link is broken now but yup, Cris Anderson 280mm sujihiki

I'll try to post a more stable photo later

turbochef422
04-15-2015, 05:44 PM
Not all new but might as well show the family portrait. Hd2, white2 Damascus, white 1


27109

alterwisser
04-15-2015, 08:16 PM
Watanabe "jungle" style slicer

http://flic.kr/p/rQ4VCV

alterwisser
04-15-2015, 08:17 PM
Not all new but might as well show the family portrait. Hd2, white2 Damascus, white 1


27109

What a hot family [emoji12]

mkriggen
04-15-2015, 10:08 PM
Watanabe "jungle" style slicer

http://flic.kr/p/rQ4VCV

Nice, I like it:viking:
What's the blade length on that girl?

AllanP
04-15-2015, 10:45 PM
Not all new but might as well show the family portrait. Hd2, white2 Damascus, white 1


27109

that Damascus one look very slick

alterwisser
04-15-2015, 11:18 PM
Nice, I like it:viking:
What's the blade length on that girl?

Exaxctly 244 mm [emoji6]

MontezumaBoy
04-16-2015, 01:26 AM
Throwing my hat into the nakiri ring. Cell pic doesn't do it justice
http://i.imgur.com/4hV9OLo.jpg

Absolutely beautiful! Hat or no hat!

TjA

alterwisser
04-16-2015, 07:05 PM
Asai Hakata Santoku...

Fastest Patina I've ever seen, LOL. Just cut some yellow beets and yams

http://flic.kr/p/rSQQbU

chiffonodd
04-16-2015, 10:06 PM
gesshin ginga 240 in white #2, sharpened by jon! my first laser, first wa, first carbon. Freakin love this thing already - what a pleasure to experience this level of effortlessness and craftsmanship. And a pleasure to do business with JKI as always.

http://i62.tinypic.com/2v0b9dz.jpg

http://i57.tinypic.com/2z82jow.jpg

http://i60.tinypic.com/2lwok5z.jpg

http://i59.tinypic.com/1z35g6o.jpg

choil not crooked, just couldn't get the cell phone cam to focus head on :)

redisburning
04-17-2015, 05:28 PM
http://i.imgur.com/uOWWQMc.jpg

Gesshin Ittetsu 240 white #2 hon-kasumi that I had Jon put a burnt chestnut handle on after it's first victim (an onion, of course).

Krakorak
04-20-2015, 06:52 AM
Asai Hakata Santoku...

Fastest Patina I've ever seen, LOL. Just cut some yellow beets and yams

http://flic.kr/p/rSQQbU

How satisfied are you with that hakata? Its the Hayabusa with AS steel, right? I recently have the opportunity to try the 165 mm Yoshi SKD hakata (its not mine) and I like it, so I am considering to buy it..and the only competitor would be that Hayabusa, so I am curious to hear about some experience with it..

banjo1071
04-20-2015, 07:11 AM
New Nakiri!

https://instagram.com/p/0VZZ25lW4k/?taken-by=bryanraquin

alterwisser
04-20-2015, 09:54 AM
How satisfied are you with that hakata? Its the Hayabusa with AS steel, right? I recently have the opportunity to try the 165 mm Yoshi SKD hakata (its not mine) and I like it, so I am considering to buy it..and the only competitor would be that Hayabusa, so I am curious to hear about some experience with it..

Yes, it's the AS Hayabusa, bought from EpicEdge.

Here's my take on it: I bought it because I am big on storytelling and uniqueness. Asai certainly was one of the better known makers, and I made sure that he himself made the knife (not his apprentice) before purchasing it. This knife shape is a looker, so I would absolutely say "Go get one/it".

Performance: Wasn't the sharpest OOTB, a bit underwhelming actually. But I got it screaming sharp with just the strop. It has some wedging issues with taller produce, so I wouldn't use it on potatoes again. But it was super precise and nimble to use for other tasks, the tip is really useful. Made some draw cuts on bell peppers, just delightful.

It will never be my go to knife, but it is a keeper just for looks and history. Currently living in a rental with smallish kitchen, as soon as I have more space I will get the magnetic knife holder back up and this one will stay on it, no matter what other knives I own or will own. Ever.

Patina was nasty fast, unlike anything I've ever seen. I didn't even get the chance to wipe the knife down, was already developing. It's stainless clad, so it's limited to the edge ... AND I think that this knife looks even more badass with a patina.

hope this helps. And I would go for the Asai any day of the week ... just because it's Asai

alterwisser
04-20-2015, 10:20 AM
New Nakiri!

https://instagram.com/p/0VZZ25lW4k/?taken-by=bryanraquin

Very nice!!! Oder auch: saugeil ;)

harlock0083
04-20-2015, 10:36 AM
gesshin ginga 240 in white #2, sharpened by jon! my first laser, first wa, first carbon. Freakin love this thing already - what a pleasure to experience this level of effortlessness and craftsmanship. And a pleasure to do business with JKI as always.

http://i62.tinypic.com/2v0b9dz.jpg

http://i57.tinypic.com/2z82jow.jpg

http://i60.tinypic.com/2lwok5z.jpg

http://i59.tinypic.com/1z35g6o.jpg

choil not crooked, just couldn't get the cell phone cam to focus head on :)

You'll probably have to take a wider shot and just crop it down a bit to show the choil, but the pics get the point across anyway :).

chiffonodd
04-20-2015, 05:46 PM
You'll probably have to take a wider shot and just crop it down a bit to show the choil, but the pics get the point across anyway :).

No pun intended :whistling:

Krakorak
04-20-2015, 06:31 PM
Yes, it's the AS Hayabusa, bought from EpicEdge.

Here's my take on it: I bought it because I am big on storytelling and uniqueness. Asai certainly was one of the better known makers, and I made sure that he himself made the knife (not his apprentice) before purchasing it. This knife shape is a looker, so I would absolutely say "Go get one/it".

Performance: Wasn't the sharpest OOTB, a bit underwhelming actually. But I got it screaming sharp with just the strop. It has some wedging issues with taller produce, so I wouldn't use it on potatoes again. But it was super precise and nimble to use for other tasks, the tip is really useful. Made some draw cuts on bell peppers, just delightful.

It will never be my go to knife, but it is a keeper just for looks and history. Currently living in a rental with smallish kitchen, as soon as I have more space I will get the magnetic knife holder back up and this one will stay on it, no matter what other knives I own or will own. Ever.

Patina was nasty fast, unlike anything I've ever seen. I didn't even get the chance to wipe the knife down, was already developing. It's stainless clad, so it's limited to the edge ... AND I think that this knife looks even more badass with a patina.

hope this helps. And I would go for the Asai any day of the week ... just because it's Asai

Many thanks for your impressions!! The mention about wedging on potatoes is interesting, I wouldn't expect it, I already read a review on it on one German website and as far as I can remember the guy reported that it cut things like higher carrots or similar without any problem...due to its geometry...I cut tonight some more things with the Yoshi SKD hakata and I like it so much that I will most likely buy one for myself...

P.S. I can absolutely understand why did you bought that Asai - I also bought an Asai gyuto as gift for one friend few weeks ago, last but not least because its an Asai:-)!

Krakorak
04-20-2015, 06:35 PM
Yes, it's the AS Hayabusa, bought from EpicEdge.

Here's my take on it: I bought it because I am big on storytelling and uniqueness. Asai certainly was one of the better known makers, and I made sure that he himself made the knife (not his apprentice) before purchasing it. This knife shape is a looker, so I would absolutely say "Go get one/it".

Performance: Wasn't the sharpest OOTB, a bit underwhelming actually. But I got it screaming sharp with just the strop. It has some wedging issues with taller produce, so I wouldn't use it on potatoes again. But it was super precise and nimble to use for other tasks, the tip is really useful. Made some draw cuts on bell peppers, just delightful.

It will never be my go to knife, but it is a keeper just for looks and history. Currently living in a rental with smallish kitchen, as soon as I have more space I will get the magnetic knife holder back up and this one will stay on it, no matter what other knives I own or will own. Ever.

Patina was nasty fast, unlike anything I've ever seen. I didn't even get the chance to wipe the knife down, was already developing. It's stainless clad, so it's limited to the edge ... AND I think that this knife looks even more badass with a patina.

hope this helps. And I would go for the Asai any day of the week ... just because it's Asai

I will most likely prefer that Yoshi since I already have a direct experience with it and the reactivity you mentioned discourages me also a bit from that Asai - I would like that also my wife would use that hakata from time to time and reactivity could be a problem in that case...

aboynamedsuita
04-24-2015, 02:18 PM
Here is (some crappy pictures of) my long awaited 330mm honyaki Blue#2 mirror polished Togidashi finished Kensaki Yanagi (lefty version) from Shinichi Watanabe. Unless I win the Kramer lottery (and a real lottery so I could afford one :)) this will probably be my Excalibur. Rehandling is currently in discussion with one of our forum vendors.

27242

27241

Unfortunately it didn't fare too well on the voyage from Japan. Approximately 0.5mm of the tip got chipped during transport (the shipping box looked as if was sliding around quite a bit), but to be honest, I'm sure I could just as easily chip it myself during use by accidentally bumping it into something. I don't think it's worth trying to fix.

aboynamedsuita
04-24-2015, 02:21 PM
I got this Shig KU Nakiri from Knives and Stones. It's my first, but probably not the last Shig I'll get. Rehandling is in discussion with one of our forum vendors.

27244

Cheeks1989
04-24-2015, 02:29 PM
Beautiful watanabe Tj.

_PixelNinja
04-24-2015, 02:55 PM
Since Suisin dropped the ball on my order after six months of waiting on a couple of Suisin INOX Honyaki knives, I went with my second choice a got a Nenohi 270mm Kensaki Gyuto and 180mm Petty.

http://reho.st/self/b968d9e43f74ec129d8fc3aa8f525159a2473259.png

aboynamedsuita
04-24-2015, 10:43 PM
Beautiful watanabe Tj.

Thanks Cheeks, appreciate the kind words. I have a Honyaki petty on order to round out the set (I got the K-gyuto earlier, kinda wanna keep going but also want to venture elsewhere as well)

limpet
04-25-2015, 12:24 PM
Got myself a new nakiri. Did I need another nakiri? Nope. But it was available in a quite unusual size, so I couldn't resist. ;)

Toyama Noborikoi Kasumi Nakiri 210
Length 210 mm
Height 65 mm
Weight 272 grams

When I first picked it up out of the box, it felt a bit cumbersome and blade heavy, but the more I hold it, the more I seem to get used to it. When I used it yesterday, it felt perfectly balanced for me with my pinch grip and I could relax when using it. In fact, I got so relaxed I almost cut myself. :biggrin:

Here are some pictures: https://drive.google.com/folderview?id=0BxEKq9uJ-aX7fjZPb1ZYanQzcTdmWEJWY3VGVDI5N2ZYUVo5N0ZkdGtQUUJ MbTRpNjFTc0E&usp=sharing

The first three pictures shows it alongside the gyuto 240 from the same maker.

Big difference between my largest and smallest nakiri... ;)

mkriggen
04-25-2015, 01:25 PM
Nice, I keep debating ordering a 210 nakiri, then something else always gets in the way.

Von blewitt
04-26-2015, 09:00 PM
Shigefusa Kitaeji 210 Santoku
215mm heel to tip
52mm tall at the heel
217g
This knife is awesome, I've been using a 210mm Heiji Santoku as my home knife for a few years now, when this popped up on Japan Tool I knew I'd found its replacement.
http://i1323.photobucket.com/albums/u595/huwjones1983/6715336E-5A13-4D25-93C6-B54FC3AB51A9_zpseq6u7yp1.jpg (http://s1323.photobucket.com/user/huwjones1983/media/6715336E-5A13-4D25-93C6-B54FC3AB51A9_zpseq6u7yp1.jpg.html)

http://i1323.photobucket.com/albums/u595/huwjones1983/21004350-9575-4650-AE44-973F6ABE2B7A_zpseliedj2h.jpg (http://s1323.photobucket.com/user/huwjones1983/media/21004350-9575-4650-AE44-973F6ABE2B7A_zpseliedj2h.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/4C7A28FA-F5A7-4667-8552-B6362CDFBCB9_zpstczxor23.jpg (http://s1323.photobucket.com/user/huwjones1983/media/4C7A28FA-F5A7-4667-8552-B6362CDFBCB9_zpstczxor23.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/3C56157F-8125-47E8-B083-582B246BF3DE_zpsxnofeeel.jpg (http://s1323.photobucket.com/user/huwjones1983/media/3C56157F-8125-47E8-B083-582B246BF3DE_zpsxnofeeel.jpg.html)

Dave Martell
04-26-2015, 09:23 PM
Huw, you're collection is changing the magnetic pull towards Australia.

schanop
04-26-2015, 09:54 PM
I looked on So's site just a few days too late ... :cry:


Shigefusa Kitaeji 210 Santoku
215mm heel to tip
52mm tall at the heel
217g
This knife is awesome, I've been using a 210mm Heiji Santoku as my home knife for a few years now, when this popped up on Japan Tool I knew I'd found its replacement.
http://i1323.photobucket.com/albums/u595/huwjones1983/6715336E-5A13-4D25-93C6-B54FC3AB51A9_zpseq6u7yp1.jpg (http://s1323.photobucket.com/user/huwjones1983/media/6715336E-5A13-4D25-93C6-B54FC3AB51A9_zpseq6u7yp1.jpg.html)

http://i1323.photobucket.com/albums/u595/huwjones1983/21004350-9575-4650-AE44-973F6ABE2B7A_zpseliedj2h.jpg (http://s1323.photobucket.com/user/huwjones1983/media/21004350-9575-4650-AE44-973F6ABE2B7A_zpseliedj2h.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/4C7A28FA-F5A7-4667-8552-B6362CDFBCB9_zpstczxor23.jpg (http://s1323.photobucket.com/user/huwjones1983/media/4C7A28FA-F5A7-4667-8552-B6362CDFBCB9_zpstczxor23.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/3C56157F-8125-47E8-B083-582B246BF3DE_zpsxnofeeel.jpg (http://s1323.photobucket.com/user/huwjones1983/media/3C56157F-8125-47E8-B083-582B246BF3DE_zpsxnofeeel.jpg.html)

augerpro
04-28-2015, 09:24 PM
Trying a new nakiri for a friend: Itinomonn 180mm. I've had an Itinomonn gyuto before and was very happy with it, but I wonder if the knife maker's work is evolving because this nakiri is really thin behind the edge, and has a noticeable S-grind as Marko calls it, similar to a Shig. Haven't used it yet but this grind is giving me very high hopes. And only $135!! Wish shipping were cheaper from Maxim though.

http://i139.photobucket.com/albums/q288/augerpro/IMAG0511.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0511.jpg.html)

labor of love
04-28-2015, 09:36 PM
Got myself a new nakiri. Did I need another nakiri? Nope. But it was available in a quite unusual size, so I couldn't resist. ;)

Toyama Noborikoi Kasumi Nakiri 210
Length 210 mm
Height 65 mm
Weight 272 grams

When I first picked it up out of the box, it felt a bit cumbersome and blade heavy, but the more I hold it, the more I seem to get used to it. When I used it yesterday, it felt perfectly balanced for me with my pinch grip and I could relax when using it. In fact, I got so relaxed I almost cut myself. :biggrin:

Here are some pictures: https://drive.google.com/folderview?id=0BxEKq9uJ-aX7fjZPb1ZYanQzcTdmWEJWY3VGVDI5N2ZYUVo5N0ZkdGtQUUJ MbTRpNjFTc0E&usp=sharing

The first three pictures shows it alongside the gyuto 240 from the same maker.

Big difference between my largest and smallest nakiri... ;)

Its nice to see someone here took a stab at the Toyama Nakiri! I have Toyama 240mm gyuto and I like it alot. I was very very interested in that Nakiri and Im not even a Nakiri person at all. Nice score.

redisburning
04-28-2015, 09:56 PM
Trying a new nakiri for a friend: Itinomonn 180mm. I've had an Itinomonn gyuto before and was very happy with it, but I wonder if the knife maker's work is evolving because this nakiri is really thin behind the edge, and has a noticeable S-grind as Marko calls it, similar to a Shig. Haven't used it yet but this grind is giving me very high hopes. And only $135!! Wish shipping were cheaper from Maxim though.

http://i139.photobucket.com/albums/q288/augerpro/IMAG0511.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0511.jpg.html)

I wonder if the gyuto the same now? I would buy one if so.

augerpro
04-28-2015, 10:24 PM
I wonder if the gyuto the same now? I would buy one if so.

I wonder too.

labor of love
04-28-2015, 10:34 PM
quoted the wrong person

labor of love
04-28-2015, 10:35 PM
Trying a new nakiri for a friend: Itinomonn 180mm. I've had an Itinomonn gyuto before and was very happy with it, but I wonder if the knife maker's work is evolving because this nakiri is really thin behind the edge, and has a noticeable S-grind as Marko calls it, similar to a Shig. Haven't used it yet but this grind is giving me very high hopes. And only $135!! Wish shipping were cheaper from Maxim though.

http://i139.photobucket.com/albums/q288/augerpro/IMAG0511.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0511.jpg.html)

Could you perhaps give us a choil shot?

augerpro
04-29-2015, 12:33 AM
Could you perhaps give us a choil shot?

Just tried and my phone always focuses past the choil.

marc4pt0
04-29-2015, 08:28 AM
I find that sometimes it helps to focus on the ferrule or handle to get a clear shot of the choil. And sometimes zooming in just a bit helps as well.

Dardeau
04-29-2015, 08:41 AM
A solid color background helps me get my, admittedly crappy iPhone choil shots

bob_loblaw
04-29-2015, 10:37 AM
I've also had success with using a manual focus centered on the choil, if your app allows that.

augerpro
04-29-2015, 11:34 AM
http://i139.photobucket.com/albums/q288/augerpro/IMAG0519.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0519.jpg.html)
http://i139.photobucket.com/albums/q288/augerpro/IMAG0521.jpg (http://s139.photobucket.com/user/augerpro/media/IMAG0521.jpg.html)

daveb
04-29-2015, 03:14 PM
The latest addition to my favorite "set"

https://dl.dropboxusercontent.com/u/55001407/Knives/Gengetsu/2015-04-29%2012.27.06.jpg

Dinner Check
Mother's Day Dinner Check

https://dl.dropboxusercontent.com/u/55001407/Knives/Gengetsu/2015-04-29%2012.56.43.jpg


The "set" (to date)

https://dl.dropboxusercontent.com/u/55001407/Knives/Gengetsu/2015-04-29%2015.00.19.jpg

labor of love
04-29-2015, 03:25 PM
thank you augerpro.

easy13
04-29-2015, 04:35 PM
Konosuke Fujiyama White #2 - never got a chance to check this line from Kono out. Otb edge was non existent, opened it up on the stones, looks good so far, F&F top notch, crazy thin behind the edge. Will put it through the paces at work tomorrow.


http://i69.photobucket.com/albums/i64/KidAnkles/IMG_4465.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_4465.jpg.html)

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_4464.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_4464.jpg.html)

Rayuela
04-29-2015, 06:23 PM
Hey Daveb

I'm sure everybody else knows, but could you say who the maker is? Thanks

Dubrdr20
04-29-2015, 06:26 PM
My 270mm gyoto got a new baby sister<a href="http://s112.photobucket.com/user/dddubbb23/media/Mobile%20Uploads/image_zpsjmuanabk.jpg.html" target="_blank"><img src="http://i112.photobucket.com/albums/n179/dddubbb23/Mobile%20Uploads/image_zpsjmuanabk.jpg" border="0" alt=" photo image_zpsjmuanabk.jpg"/></a>Add an Image from Url Allowed Filetypes: jpg, jpeg, png, gif URL
<a href="http://s112.photobucket.com/user/dddubbb23/media/Mobile%20Uploads/image_zpsytoe1vem.jpg.html" target="_blank"><img src="http://i112.photobucket.com/albums/n179/dddubbb23/Mobile%20Uploads/image_zpsytoe1vem.jpg" border="0" alt=" photo image_zpsytoe1vem.jpg"/></a><a href="http://s112.photobucket.com/user/dddubbb23/media/Mobile%20Uploads/image_zpslzrdddvp.jpg.html" target="_blank"><img src="http://i112.photobucket.com/albums/n179/dddubbb23/Mobile%20Uploads/image_zpslzrdddvp.jpg" border="0" alt=" photo image_zpslzrdddvp.jpg"/></a> today!

Sorry about crappie pix quality.. On my break from work.
Thanx Jon for such a fast shipping!!!
240 stainless clad sujihiki

daveb
04-29-2015, 07:17 PM
Hey Daveb

I'm sure everybody else knows, but could you say who the maker is? Thanks

Sorry Ray, Not trying to be snobish, just got ahead of myself.

Knives are JKI's Gengetsu. Stainless clad carbon (2) and stainless clad stainess (2).

New knife is 180 Petty. Others are 240 Gyuto, 270 Gyuto and 270 Suji. The 240 I bought new, the other's came from bst.

Like.

Dardeau
04-29-2015, 07:34 PM
Man, I have wanted to try a Gengetsu for the longest time.

Mucho Bocho
04-29-2015, 07:48 PM
Sorry Ray, Not trying to be snobish, just got ahead of myself.

Knives are JKI's Gengetsu. Stainless clad carbon (2) and stainless clad stainess (2).

New knife is 180 Petty. Others are 240 Gyuto, 270 Gyuto and 270 Suji. The 240 I bought new, the other's came from bst.

Like.

SOB

daveb
04-29-2015, 08:06 PM
Luv you 2. Hahahahahahahaha

chinacats
04-29-2015, 08:25 PM
My 270mm gyoto got a new baby sister<a href="http://s112.photobucket.com/user/dddubbb23/media/Mobile%20Uploads/image_zpsjmuanabk.jpg.html" target="_blank"><img src="http://i112.photobucket.com/albums/n179/dddubbb23/Mobile%20Uploads/image_zpsjmuanabk.jpg" border="0" alt=" photo image_zpsjmuanabk.jpg"/></a>Add an Image from Url Allowed Filetypes: jpg, jpeg, png, gif URL
<a href="http://s112.photobucket.com/user/dddubbb23/media/Mobile%20Uploads/image_zpsytoe1vem.jpg.html" target="_blank"><img src="http://i112.photobucket.com/albums/n179/dddubbb23/Mobile%20Uploads/image_zpsytoe1vem.jpg" border="0" alt=" photo image_zpsytoe1vem.jpg"/></a><a href="http://s112.photobucket.com/user/dddubbb23/media/Mobile%20Uploads/image_zpslzrdddvp.jpg.html" target="_blank"><img src="http://i112.photobucket.com/albums/n179/dddubbb23/Mobile%20Uploads/image_zpslzrdddvp.jpg" border="0" alt=" photo image_zpslzrdddvp.jpg"/></a> today!

Sorry about crappie pix quality.. On my break from work.
Thanx Jon for such a fast shipping!!!
240 stainless clad sujihiki

Pic not bad, just need to work on your image upload:)


http://i112.photobucket.com/albums/n179/dddubbb23/Mobile%20Uploads/image_zpslzrdddvp.jpg

Burl Source
04-29-2015, 08:36 PM
My new butcher knife / fighter is on the way from Belgium.
https://scontent.xx.fbcdn.net/hphotos-xpf1/t31.0-8/11174360_429827473858126_2585367669982073942_o.jpg

yinro
04-30-2015, 01:26 AM
A friend sent me this 210mm SLD gyuto from Japan. It's a great little knife with a extremely comfortable handle. The knife is light and thin, very much a laser. My wife loves it so far.
https://dl.dropboxusercontent.com/u/3362159/photos/tdfs_210.jpg

Rayuela
04-30-2015, 06:32 AM
Sorry Ray, Not trying to be snobish, just got ahead of myself.

Thanks. I wasn't reproving you; I was just lusting after the very pretty gyutos and wondering where on the internets I could lust after them some more. Is the second one down the semi-stainless or the white 2?

Geo87
04-30-2015, 07:02 AM
this arrived today from james :D might I say the free saya is amazing! this particular one has the best friction fit I've ever seen. Oh and the knifes pretty nice too ;)
This is a gift for my apprentice that's worked with me from day one. 3 and 1/2 years and now hes almost qualified. This is the gift I organised for him. I must admit I'm a little jealous!
The extra level of service and fit and finish makes this a perfect gift. Love the saya, love the box, pouch the whole package is amazing! thanks again james for helping create this knife.
sorry, my photography skills suck and its night time with bad lighting. This photo does not do the package justice sorry :/

http://i61.tinypic.com/e6vwrc.jpg
http://i57.tinypic.com/2i0bub8.jpg

daddy yo yo
04-30-2015, 08:10 AM
Can I start an apprenticeship at your place?

daveb
04-30-2015, 10:43 AM
Thanks. I wasn't reproving you; I was just lusting after the very pretty gyutos and wondering where on the internets I could lust after them some more. Is the second one down the semi-stainless or the white 2?

2nd one down is the 270, stainless clad white 2. Kanji on right. 3rd one down is the 240, stainless clad stainless. Kanji on left.

My understanding is that within the Gengetsu line, if Kanji is on right side of blade it's stainless/carbon. If Kanji is on the left side of blade it's stainless/semi.


@Geo - very nice. Like the decorative touch on the saya.

Cheeks1989
04-30-2015, 11:50 AM
Mizuno Tanrenjo Suminagashi 240mm
http://i.imgur.com/dMDPmZi.jpg

jackslimpson
04-30-2015, 05:07 PM
A friend sent me this 210mm SLD gyuto from Japan. It's a great little knife with a extremely comfortable handle. The knife is light and thin, very much a laser. My wife loves it so far.
https://dl.dropboxusercontent.com/u/3362159/photos/tdfs_210.jpg

Nice! I bought the santoku version of this Tadafusa line, just because it seemed unique, and I loved the blacksmith tongs etching. I've been looking for the gyuto. (I ended up giving the santoku to a friend as a gift).

Cheers,

Jack

Mucho Bocho
04-30-2015, 06:31 PM
Jack, you always come out of the woodwork with something dope. Love that chubby handle.

turbochef422
04-30-2015, 11:12 PM
27338

Picture courtesy of Mr Rader

turbochef422
04-30-2015, 11:13 PM
27339

Livlif
05-01-2015, 01:38 AM
Turbo. Those pics aren't working for me.

turbochef422
05-01-2015, 02:09 AM
27342

yinro
05-01-2015, 03:45 AM
Nice! I bought the santoku version of this Tadafusa line, just because it seemed unique, and I loved the blacksmith tongs etching. I've been looking for the gyuto. (I ended up giving the santoku to a friend as a gift).

Cheers,

Jack

I believe Knifewear in Canada has it in stock. 210 seems to the longest gyuto in this line. I was expecting an heavier knife due to the bolster, but it's surprisingly light at 4.5 oz (Kono 210 = 4.2 oz), and the balance point is just behind the logo. The F&F is much better than the other Tadafusa's I have tried.

Cheeks1989
05-01-2015, 08:30 AM
Turbochef beautiful Rader!

Dave Martell
05-01-2015, 05:55 PM
27342


Beautiful!

cheflarge
05-02-2015, 03:24 PM
What Dave said!!!

andre s
05-02-2015, 03:31 PM
The Wife surprised me with this a few months back

http://i1313.photobucket.com/albums/t542/ezthequeen/BR-1_zpsgr23wnqf.jpg

daddy yo yo
05-03-2015, 04:06 AM
What a lovely wife!

cheflarge
05-03-2015, 07:59 AM
:doublethumbsup:

alterwisser
05-03-2015, 08:39 AM
What a lovely wife!

+1

andre s
05-03-2015, 01:32 PM
Yes indeed. Also, not only do the the guys at Bloodroot make a great knife, they were also able to work with the missus to make a handle with much sentimental value to me. it's all good all 'round.

Mrmnms
05-03-2015, 03:42 PM
Looks terrific. Did she provide some material ?

alterwisser
05-04-2015, 10:27 AM
Ashi Ginga 240 mm Gyuto, white #2, wa handle with blonde ferrule...

http://flic.kr/p/rvJHLm

miccro
05-04-2015, 10:28 AM
The Wife surprised me with this a few months back

http://i1313.photobucket.com/albums/t542/ezthequeen/BR-1_zpsgr23wnqf.jpg

lovely!

daveb
05-04-2015, 01:52 PM
The Wife surprised me with this a few months back

http://i1313.photobucket.com/albums/t542/ezthequeen/BR-1_zpsgr23wnqf.jpg

Had you been bragging about the size of your Gyuto? :angel2:

Nice knife.

easy13
05-04-2015, 02:11 PM
10" "Sujiyoto"/Tall Suji - Hand Forged 52100 w/ Black Walnut & Copper on the handle from Nafzger Forge

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_4530.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_4530.jpg.html)

andre s
05-04-2015, 05:38 PM
Looks terrific. Did she provide some material ?

yep. My daughter has had a fairly rough start to life. She had her first surgery at 4 months. Post-op: we get into her room and see that the nurses had dressed up her favorite plush toy in the clothes that she had been wearing before gowning up (our favorite outfit of hers). The surgery was a success. It improved her quality of life.
Fast-forward 3 years later: my wife surprises me with above knife...Turns out she had kept that outfit and got in touch with the guys at Bloodroot after seeing me peruse their website one day (daughter's probably close to 2 at that point). She sends them cloth from the outfit and patiently gets on the waiting list. I had no clue.
...so, that's why the handle is green, pink and white
...and, that's how I got the greatest knife. ever

alterwisser
05-04-2015, 05:56 PM
yep. My daughter has had a fairly rough start to life. She had her first surgery at 4 months. Post-op: we get into her room and see that the nurses had dressed up her favorite plush toy in the clothes that she had been wearing before gowning up (our favorite outfit of hers). The surgery was a success. It improved her quality of life.
Fast-forward 3 years later: my wife surprises me with above knife...Turns out she had kept that outfit and got in touch with the guys at Bloodroot after seeing me peruse their website one day (daughter's probably close to 2 at that point). She sends them cloth from the outfit and patiently gets on the waiting list. I had no clue.
...so, that's why the handle is green, pink and white
...and, that's how I got the greatest knife. ever

This is fantastic! Makes me kind of emotional!

andre s
05-04-2015, 05:59 PM
Had you been bragging about the size of your Gyuto? :angel2:

Nice knife.

haha. strangely enough, my subsequent gyuto purchase was a 270 yusuke...:eyebrow:

cheflarge
05-04-2015, 06:03 PM
Kind of emotional? DAMN! God Bless you, brother.

DamageInc
05-06-2015, 07:35 AM
Just received a Yoshiaki Fujiwara "Workhorse" 180mm Nakiri from Maksim. Order completed 5 minutes after his newsletter email. Gotta be fast when there's only one...

I was also very lucky that Maksim had a octagon chestnut handle in stock as I can't stand ho wood. $15 later and it had a nice upgrade. Maksim is such a pleasure to do business with.
Picture dump inbound.

http://gabeazo.com/images/f9ea24e518c094129e38.png

http://gabeazo.com/images/bd7b49e2e707227b5586.png

http://gabeazo.com/images/b87bf3c74a620532d393.png

http://gabeazo.com/images/fc88b38d8e179df8d862.png

http://gabeazo.com/images/68501674fac6c8199c0a.png

http://gabeazo.com/images/ffc023453b9bbec56876.png http://gabeazo.com/images/75977edca08efe46dd8b.png

Links to high-res here:
http://gabeazo.com/Filesharing/files/WP_20150506_12_59_04_Pro.jpg
http://gabeazo.com/Filesharing/files/WP_20150506_12_59_55_Pro.jpg
http://gabeazo.com/Filesharing/files/WP_20150506_13_00_54_Pro.jpg
http://gabeazo.com/Filesharing/files/WP_20150506_13_01_02_Pro.jpg
http://gabeazo.com/Filesharing/files/WP_20150506_13_02_01_Pro.jpg

TheDispossessed
05-06-2015, 07:45 AM
i was wondering who got that one!

DamageInc
05-06-2015, 08:04 AM
Mystery over, I guess.

While the kurouchi finish seems very rough in the photographs, it is actually incredibly smooth to the touch, and the blemishes are purely cosmetic.
It's a smoother finish than my Masakage Koishi and similar to my Hinoura Tamashii while not as even cosmetically.

SolidSnake03
05-10-2015, 09:16 AM
Any comment on how she performs? :D

DamageInc
05-10-2015, 10:29 AM
I will be cooking up some lobster bisque (carrot, onion, leek, garlic, and celery will meet their demise in brandy hell) and slicing some squid later this evening. Will post some feedback after that.

So far I've only cut two onions and a carrot, as well as a slab of bacon. Other than slight wedging when topping and tailing the onions, it's been everything you've ever heard about Kato but in nakiri form. And thankfully the "tip/end" of the knife is thin enough to be able to still make the slices for onion dice without splitting the onion apart. Despite only a few minutes of use with it so far, I can already tell it's an incredible knife. My Teruyasu Fujiwara Nashiji 165mm Nakiri, while very nice, simply can't compete with this one.

_PixelNinja
05-10-2015, 11:34 AM
10" "Sujiyoto"/Tall Suji - Hand Forged 52100 w/ Black Walnut & Copper on the handle from Nafzger Forge

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_4530.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_4530.jpg.html)

That handle look amazing !

SolidSnake03
05-10-2015, 02:37 PM
I will be cooking up some lobster bisque (carrot, onion, leek, garlic, and celery will meet their demise in brandy hell) and slicing some squid later this evening. Will post some feedback after that.

So far I've only cut two onions and a carrot, as well as a slab of bacon. Other than slight wedging when topping and tailing the onions, it's been everything you've ever heard about Kato but in nakiri form. And thankfully the "tip/end" of the knife is thin enough to be able to still make the slices for onion dice without splitting the onion apart. Despite only a few minutes of use with it so far, I can already tell it's an incredible knife. My Teruyasu Fujiwara Nashiji 165mm Nakiri, while very nice, simply can't compete with this one.

Sounds great, look forward to how you feel following more work with it!

DamageInc
05-10-2015, 05:31 PM
I decided to do a quick video. My tripod was a bag of wheat flour and my angle adjuster was a stick of celery.

I am little sloppy, and part of that is that I had only used the knife for about five minutes previously, and part is me being a lazyass. I am very surprised at how low the reactivity is. The onions only discolored slightly even with no patina on the blade yet. I suspect that once a patina has built, there will be no discoloring at all, just like with my Kato gyuto.


https://www.youtube.com/watch?v=eOv4GXn0fHc

Overall, this is a workhorse in every sense of the word (which is a phrase uttered by pretty much every single person on this board who has used a Kato). It just goes into the product with no hesitation and splits it apart. It also has the best curve of a nakiri that I've used. I'm not letting go of it anytime soon, and I definitely recommend getting one if you can. It was an impulse purchase in every sense of the word for me, I had already completed my order and transferred funds 5 minutes after receiving Maksim's newsletter. And I am glad I did.

Can't wait to give it a touch-up on the stones sometime just to feel the steel. Can't be much different from my Kato gyuto as it's the same magic mystery steel that's such a treat to sharpen.

*edit*
Forgot to mention one complaint. The choil isn't smooth or round at all and cuts into my finger. Need it round it out, but it's an easy fix.

Seth
05-10-2015, 06:19 PM
Only on KKF will someone sit here and watch someone else cut up veggies. Out of context, someone would really need to ask what you were doing, watching someone else cut up veggies! Love it. Nice watch too. I will have to trash the shig nakiri in favor of Kato...
s.

DamageInc
05-11-2015, 08:31 AM
Thanks a lot for the feedback. I am considering doing similar videos for some of my other knives just to add video resources for potential knife buyers.

And yeah, the idea of watching someone cut vegetables for ten minutes probably seems like a weird way to spend your time for those who have not yet been indoctrinated.

mc2442
05-11-2015, 10:17 PM
Only on KKF will someone sit here and watch someone else cut up veggies. Out of context, someone would really need to ask what you were doing, watching someone else cut up veggies! Love it. Nice watch too. I will have to trash the shig nakiri in favor of Kato...
s.

I was thinking the same thing, I find it oddly soothing watching things being cut up.

jimbob
05-12-2015, 04:01 AM
Finally got one of these stunners. Glad I went with the ktip, complements my other gyutos nicely. All round very impressed with the whole package! The tip is extreme....
27551275522755327554

malexthekid
05-12-2015, 04:52 AM
Finally got one of these stunners. Glad I went with the ktip, complements my other gyutos nicely. All round very impressed with the whole package! The tip is extreme....
27551275522755327554

Amazing i think that had my next knife.

schanop
05-12-2015, 05:11 AM
Awesome, jimbob. IIRC, you had kagekiyo K-tip at one point. How does this one compare?


Finally got one of these stunners. Glad I went with the ktip, complements my other gyutos nicely. All round very impressed with the whole package! The tip is extreme....
http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=27551&d=1431417625&thumb=1
http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=27552&d=1431417641&thumb=1

jimbob
05-12-2015, 05:40 AM
Can't comment too much after one onion! But on face value they are very similar knives. Would be interesting to see them side by side actually.

XooMG
05-12-2015, 06:49 AM
I almost regret not going the kensaki route personally, but I think the standard model is definitely not bad.

Andrew
05-12-2015, 09:50 AM
Finally got one of these stunners. Glad I went with the ktip, complements my other gyutos nicely. All round very impressed with the whole package! The tip is extreme....
[ATTACH]27551[ATTACH]
What is this? Or rather who's the maker?

schanop
05-12-2015, 10:27 AM
What is this? Or rather who's the maker?

Sakai Takayuki Syousin Sakura from James of Knives and Stones, a local vendor here: http://www.knivesandstones.com/syousin-sakura/

SolidSnake03
05-12-2015, 06:37 PM
Nice video Damage! That Kato definitely looks to be quite the prep beast, enjoy it :D

DamageInc
05-13-2015, 02:07 AM
Thank you very much. It is indeed a prep beast. The weight on it makes it push quite effortlessly through the product, which is just fantastic.



jimbob, got any details on how it performs? It looks amazing.

jimbob
05-13-2015, 02:24 AM
In the process of moving houseso not much cooking at the mo. Will def report back

strumke
05-13-2015, 09:13 PM
280mm Cris Anderson Honyaki Sujihiki with a Mikey handle (and some bacon!)

I'll be putting up a review once I have enough time to get a feel for the knife

http://www.kitchenknifefora.com/attachments/dscf0561-jpg.6009/

aboynamedsuita
05-14-2015, 11:01 PM
280mm Cris Anderson Honyaki Sujihiki with a Mikey handle (and some bacon!)

I'll be putting up a review once I have enough time to get a feel for the knife

http://www.kitchenknifefora.com/attachments/dscf0561-jpg.6009/

Not sure if it's just me but I can't see the pic? I did see it in Mikey's gallery however and it looked damn fine, I'm looking forward to the review

strumke
05-15-2015, 10:51 AM
Not sure if it's just me but I can't see the pic? I did see it in Mikey's gallery however and it looked damn fine, I'm looking forward to the review

Looks like the link is broken. Let me try again:

http://www.kitchenknifefora.com/attachments/dscf0561-jpg.6063/

marc4pt0
05-15-2015, 11:14 AM
Double Whammy! Scorpion Forge and bacon slab!!

Huge, HUGE fan of Cris Anderson's work. You don't see or hear much about his knives, which kind of gives his work this "rare jewel" allure to them.

aboynamedsuita
05-15-2015, 01:47 PM
…Huge, HUGE fan of Cris Anderson's work.

+1

Love those Hamon lines. From the videos I've seen on YouTube some blades are pretty thin too. Definitely on my wish list

chinacats
05-16-2015, 01:35 AM
Knife sets are available in department stores as well as supermarkets and specialist cooking websites.

you changed your name and came back---you're a pro spammer--go away!!!!

chinacats
05-16-2015, 01:37 AM
Knife sets are available in department stores as well as supermarkets and specialist cooking websites.

stop it! spammer! goway now!

daveb
05-16-2015, 01:41 AM
Who rattled that cage? They're everywhere.

jimbob
05-16-2015, 03:21 AM
Watanabe 170 Gyuto in ats-34 and stainless cladding.
27630

Von blewitt
05-16-2015, 03:23 AM
Nice! I really like the burnt chestnut & white horn combo. I have it on my 180 gyuto

jimbob
05-16-2015, 03:25 AM
Yea glad I went the upgrade. It's super textured wood, nice and grippy.

Dave Martell
05-16-2015, 09:50 AM
That's a cool handle configuration.

alterwisser
05-16-2015, 10:09 AM
Yea glad I went the upgrade. It's super textured wood, nice and grippy.

Superb.. Thinking about getting a pro Nakiri... Now I'm tempted even more!

aboynamedsuita
05-16-2015, 02:21 PM
you changed your name and came back---you're a pro spammer--go away!!!!


stop it! spammer! goway now!


Who rattled that cage? They're everywhere.

Looks like a lot happened overnight.

mhpr262
05-16-2015, 02:29 PM
My latest purchase: An old Wüsthof Trident 26cm chef's knife, extra tall blade, that I bought used on ebay, from a former pro chef who said he had quit cooking. I have never seen a marking on the blade that looked like that, does anybody have an idea how old it could possibly be? There is a tiny gap between the plastic handle and the tang/bolster, but the blade itself is in pristine condition - it seems to have never been sharpened, nor seen a steel either. I was very surprised. Maybe he didn't use it much because it is a real beast - not only is the blade much taller tahn the standard 26cm blade, but a good deal thicker as well. I have one other knife that I have bought used (26cm F. Dick PremierPlus, also from ebay, also from an apprentice cook who had quit) and somehow I like them better than the brand new ones. A sense of history so to speak, maybe.

http://i237.photobucket.com/albums/ff200/mhpr53/HPIM0177_zpsad2hhe0k.jpg

daveb
05-16-2015, 03:15 PM
Looks like a lot happened overnight.

Regular spamfest.

preizzo
05-17-2015, 09:13 AM
Few new babys
Hiromoto honyaki
Yoshikame skd
Wakui shirogami 2
Masakage Koishi

havox07
05-17-2015, 12:04 PM
Since Wakui is supposed to be from a maker who worked under Yoshikane how do you find the SKD and Wakui compare?


Few new babys
Hiromoto honyaki
Yoshikame skd
Wakui shirogami 2
Masakage Koishi

daddy yo yo
05-18-2015, 03:27 AM
EDIT: double post

daddy yo yo
05-18-2015, 03:31 AM
My latest purchase: An old Wüsthof Trident 26cm chef's knife, extra tall blade, that I bought used on ebay, from a former pro chef who said he had quit cooking. I have never seen a marking on the blade that looked like that, does anybody have an idea how old it could possibly be? There is a tiny gap between the plastic handle and the tang/bolster, but the blade itself is in pristine condition - it seems to have never been sharpened, nor seen a steel either. I was very surprised. Maybe he didn't use it much because it is a real beast - not only is the blade much taller tahn the standard 26cm blade, but a good deal thicker as well. I have one other knife that I have bought used (26cm F. Dick PremierPlus, also from ebay, also from an apprentice cook who had quit) and somehow I like them better than the brand new ones. A sense of history so to speak, maybe.

http://i237.photobucket.com/albums/ff200/mhpr53/HPIM0177_zpsad2hhe0k.jpgIf I remember correctly, I have the same marking on my Wüsthof Dreizack knife. Mine is approx. 20 years old.

preizzo
05-18-2015, 05:19 AM
Since Wakui is supposed to be from a maker who worked under Yoshikane how do you find the SKD and Wakui compare?

Two different things
Wakui it s more lighter, taller.
Yoshikane it s more smaller then a normal gyuto, to me look more like a big suji.

V1P
05-18-2015, 05:32 AM
http://i474.photobucket.com/albums/rr106/B_390_LU/46B4EDBB-3ECA-4A4E-A0CE-64F80CE6C08A.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/F06415DF-FC1D-47D9-A726-F8EF68A6B7BC.jpg

My new baby. Maybe Mert's slogan should be, "made by a chef, for chefs".

This knife is the definition of a workhorse for me, it's got heft, height, thin edge and no flex.

I bet his list is gonna get longer and fetch higher price soon.

Bolek
05-18-2015, 03:34 PM
Nice! I really like the burnt chestnut & white horn combo. I have it on my 180 gyuto

You have a PM

Pensacola Tiger
05-18-2015, 04:25 PM
Mert's motto could also be "Made by a chef, for a home cook."

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/Tansu%20Knives/IMG_5918_zpsm2u8j2ft.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Pensacola%20Tigers%20Knives/Tansu%20Knives/IMG_5918_zpsm2u8j2ft.jpg.html)

alterwisser
05-18-2015, 04:47 PM
Mert's motto could also be "Made by a chef, for a home cook."

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/Tansu%20Knives/IMG_5918_zpsm2u8j2ft.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Pensacola%20Tigers%20Knives/Tansu%20Knives/IMG_5918_zpsm2u8j2ft.jpg.html)

Uuuuuuaaaaah!!!

cheflarge
05-18-2015, 04:51 PM
Rick: what a beautiful knife! How do you like the D-shape handle?

V1P: I have a hidden tang western in 52100 @230mm in length & agree with you on the "knife is the definition of a workhorse...... it's got heft, height, thin edge and no flex.

:cool2:

Pensacola Tiger
05-18-2015, 06:58 PM
Rick: what a beautiful knife! How do you like the D-shape handle?



The D-shaped Meiji style handle is very comfortable. I really like the tapered ferrule, as it is not "blocky" like many are.

I've only had it a week, so I'm still gathering my impressions for a review.

havox07
05-18-2015, 07:41 PM
That handle looks awesome! Oh and so does the blade!


Mert's motto could also be "Made by a chef, for a home cook."

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/Tansu%20Knives/IMG_5918_zpsm2u8j2ft.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Pensacola%20Tigers%20Knives/Tansu%20Knives/IMG_5918_zpsm2u8j2ft.jpg.html)

V1P
05-18-2015, 08:19 PM
Mert's motto could also be "Made by a chef, for a home cook."

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/Tansu%20Knives/IMG_5918_zpsm2u8j2ft.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Pensacola%20Tigers%20Knives/Tansu%20Knives/IMG_5918_zpsm2u8j2ft.jpg.html)

Nice one, tiger [emoji16]

mhpr262
05-20-2015, 08:06 AM
No new knife, but the new display stand I built - just black cloth stretched over some particle board, with magnetic holders for the knives:

http://i237.photobucket.com/albums/ff200/mhpr53/HPIM0179_zpsr6bbwvor.jpg

Lizzardborn
05-20-2015, 10:23 AM
Nice ... also - not a single wa one?

mhpr262
05-20-2015, 02:51 PM
Not yet ... not sure how I would like those. If the Euro keeps gaining in value compared to the dollar I may order one this year from JCK. Or maybe a Konosuke HD2 from the site that must not be mentioned. I do find the yo handles more elegant.

I have a 24cm Miyabi 7000 MC in one of the cardboard boxes that basically has a wa handle execept it is stainless steel and micarta, not wood, and I am not blown away by it.

Hbeernink
05-20-2015, 07:53 PM
My latest purchase: An old Wüsthof Trident 26cm chef's knife, extra tall blade, that I bought used on ebay, from a former pro chef who said he had quit cooking. I have never seen a marking on the blade that looked like that, does anybody have an idea how old it could possibly be? There is a tiny gap between the plastic handle and the tang/bolster, but the blade itself is in pristine condition - it seems to have never been sharpened, nor seen a steel either. I was very surprised. Maybe he didn't use it much because it is a real beast - not only is the blade much taller tahn the standard 26cm blade, but a good deal thicker as well. I have one other knife that I have bought used (26cm F. Dick PremierPlus, also from ebay, also from an apprentice cook who had quit) and somehow I like them better than the brand new ones. A sense of history so to speak, maybe.

http://i237.photobucket.com/albums/ff200/mhpr53/HPIM0177_zpsad2hhe0k.jpg


I have a few of these from back in the day when they were my basic kit. At that time I liked wusthof better than henckles so most of my old kit are wusthofs - and they're all at least 20 years old. I bought my 10"/254mm new in '87 (first line job), but also have a slicer, a boning knife, and several smaller utilities that are the same design. They're OK knives - many chefs were born and raised on them. I should add that this doesn't look like "extra tall" to me - it looks like a normal wusthof of the era.

They're old and worn now, and I use them as beaters and "family" knives when we're all cooking together - my boys are learning knifework on them, and they're the kit I still let my parents use.... my wife, on the other hand, has a shig.

kevpenbanc
05-23-2015, 01:04 AM
Picked up a 270 Tanaka R2 from James at Knives And Stones

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150523_103007_zpswviw0z8x.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150523_103007_zpswviw0z8x.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150523_103028_zpscxtm2itx.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150523_103028_zpscxtm2itx.jpg.html)

This is a tremendous knife, it glides through food in a manner in which only my Takamura can come close to.
l knew about half way though my first cut that this was a keeper- very, very kindly James had dropped off 2 rather expensive knives at my house so that I could decide whether I wanted either of them, a very big thanks.

I have never had the reaction I had to this knife with any other. Pumpkin, potato and (very big) carrots seriously offered no resistance. I'm still getting entirely inappropriate feelings and reactions just thinking about it !!!

This really is an exceptional knife, I've been raving about my 210 Takamura, this appears to be a better cutter.
It also doesn't feel like a big knife, it measures 265 according to my tape measure.

I was comparing 3 knives, my 240 Tanaka blue 2 was the 'control' to be compared to the 2 loaned knives, a 240 wa handled Saji R2 diamond damascus and the 270 Tanaka R2, as below:

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150519_160137_zpschijawmg.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150519_160137_zpschijawmg.jpg.html)

The Saji, combined with one of James' semi custom handles, makes for a gorgeous knife. It is the best looking knife that has been in my presence, at least for my tastes ;)
I don't have calipers so cannot compare the physical attributes of the knives :(

The Saji is a great knife, it cut better than my Tanaka Blue 2, but with deep regret it will be going back to James as it's not what I'm looking for.
There's also the small matter of paying for the Tanaka !

krx927
05-23-2015, 01:35 PM
Not yet ... not sure how I would like those. If the Euro keeps gaining in value compared to the dollar I may order one this year from JCK. Or maybe a Konosuke HD2 from the site that must not be mentioned. I do find the yo handles more elegant.

I have a 24cm Miyabi 7000 MC in one of the cardboard boxes that basically has a wa handle execept it is stainless steel and micarta, not wood, and I am not blown away by it.


Don't confuse Miyabi handle with proper Wa handle! I also have one Miyabi gyuto MCD and can also confirm that the handle is not the best. But proper Wa handle is something completely different! I think you should try one!

DamageInc
05-26-2015, 05:37 AM
Quick question so I don't clog up the forum with another simple thread.

Ed note: Moved question to it's own thread. I like simple.

TheDispossessed
05-27-2015, 11:04 AM
27760

27761

aboynamedsuita
05-28-2015, 07:03 PM
27760

27761

Shig KU santoku? You recently sold the Nakiri IIRC? There's a Kasumi wa-gyuto coming my way shortly from JNS (got in the preorder earlier this week)

TheDispossessed
05-28-2015, 08:36 PM
Yup, I sold a nakiri. I went through that thing, trying nakiris. At first i was into it but for me, I like a pointy knife. I feel like there's a lot of stigma on santokus, and nakiris get a lot of love because they're more exclusive to the knife nuts. For me anyways, a good santoku is worth having around and a nakiri isn't essential. I'd prefer a chuka over a nakiri anyways. blah, blah, blah.
This Santoku is incredible so far. I have been utterly impressed with the two Shigs I have used and consider them to be incredible knives. If I had to pick one maker this would be it.

Shig KU santoku? You recently sold the Nakiri IIRC? There's a Kasumi wa-gyuto coming my way shortly from JNS (got in the preorder earlier this week)

aboynamedsuita
05-28-2015, 08:51 PM
I hear ya about the tip, the lack of one on a Nakiri can limit its use

miccro
05-29-2015, 12:24 PM
very lucky to recieve a few packages in the last few weeks.

first:
https://atworldspass.files.wordpress.com/2015/05/image2.jpg

https://atworldspass.files.wordpress.com/2015/05/image4.jpg

https://atworldspass.files.wordpress.com/2015/05/image3.jpg

mike

Anton
05-29-2015, 02:31 PM
very lucky to recieve a few packages in the last few weeks.

first:
https://atworldspass.files.wordpress.com/2015/05/image2.jpg

https://atworldspass.files.wordpress.com/2015/05/image4.jpg

https://atworldspass.files.wordpress.com/2015/05/image3.jpg

mike

Grail

bkdc
05-29-2015, 02:34 PM
That hinoura is so beautiful. I'd be afraid to cut with it.

DamageInc
05-29-2015, 02:47 PM
Oh god that Hinoura is a Holy Grail of mine.... I jelly to the max.

miccro
05-29-2015, 10:34 PM
the other:

https://atworldspass.files.wordpress.com/2015/05/image6.jpg

https://atworldspass.files.wordpress.com/2015/05/image7.jpg

Jin Deba + Yanagiba

Anton
05-30-2015, 07:43 AM
the other:

https://atworldspass.files.wordpress.com/2015/05/image6.jpg

https://atworldspass.files.wordpress.com/2015/05/image7.jpg

Jin Deba + Yanagiba

Gotta love the Jin's
Nice board too!

Dardeau
05-30-2015, 08:24 AM
Those are pretty special

shownomarci
05-30-2015, 06:42 PM
Old 11" Sabatier chef knife picked up from a boot sale:
http://s23.postimg.org/gd2bn632j/IMGP6278.jpg
It will be a nice restoration project.

chinacats
05-31-2015, 01:34 AM
Old 11" Sabatier chef knife picked up from a boot sale:
http://s23.postimg.org/gd2bn632j/IMGP6278.jpg
It will be a nice restoration project.

That looks sweet, and shouldn't even need much restoration. Doesn't appear to be badly over-steeled which will save you a lot of steel:)

Richard78
05-31-2015, 07:41 AM
The 210 Ashi Hamono 210 petty I have purchased a month ago.
I just received a 270 suji, 180 nakiri and a 240 gyuto. I bet they will be as much fun to use as the petty.

http://i93.photobucket.com/albums/l47/Richard-78/DSC08146_zpspxjmzqic.jpg (http://s93.photobucket.com/user/Richard-78/media/DSC08146_zpspxjmzqic.jpg.html)

larrybard
05-31-2015, 06:33 PM
27870
27871

andre s
05-31-2015, 06:49 PM
Old 11" Sabatier chef knife picked up from a boot sale:
http://s23.postimg.org/gd2bn632j/IMGP6278.jpg
It will be a nice restoration project.

yeah that profile is nice for an old one. great find

chiffonodd
05-31-2015, 07:31 PM
Old 11" Sabatier chef knife picked up from a boot sale:
http://s23.postimg.org/gd2bn632j/IMGP6278.jpg
It will be a nice restoration project.

Wow that profile's in impressive shape. Just a bit of protrusion. Would love to see how the restoration turns out!

chiffonodd
05-31-2015, 07:33 PM
The 210 Ashi Hamono 210 petty I have purchased a month ago.
I just received a 270 suji, 180 nakiri and a 240 gyuto. I bet they will be as much fun to use as the petty.

http://i93.photobucket.com/albums/l47/Richard-78/DSC08146_zpspxjmzqic.jpg (http://s93.photobucket.com/user/Richard-78/media/DSC08146_zpspxjmzqic.jpg.html)

Ginga family pic!

DamageInc
06-02-2015, 07:30 AM
Old 11" Sabatier chef knife picked up from a boot sale:
http://s23.postimg.org/gd2bn632j/IMGP6278.jpg
It will be a nice restoration project.

I would love to restore one of those one day.

DamageInc
06-02-2015, 08:01 AM
The mail just came and my day has brightened considerably. I was very lucky to be able to order one of the few Yoshiaki Fujiwara Kato Workshorse 240mm Gyutos that Maksim recently acquired. My first impressions were "This thing is f*****g huge."

From heel to tip is measures 246mm.
http://gabeazo.com/images/814effd15952fc2f0a42.png
http://gabeazo.com/images/505c75a1d8174b7854a6.png

Size compared to my 210mm (which is 215mm). It doesn't really come across that well in the photograph, but the 240 is MUCH larger than the 210. It feels twice in size.
http://gabeazo.com/images/4c2848b1071963fea29e.png

Spine is thick as usual, but tapers down nicely and is really thin at the tip.
http://gabeazo.com/images/024c87d011760a81ac7d.png

And, of course, the choil.
http://gabeazo.com/images/7696ddb03e4fbd5a1f76.png

I can already tell that this knife is a prep warrior. I can't wait to use it.

While this is probably the nicest ho-wood handle I've had, super smooth and flush with the horn, I still am not a fan. This has nothing to do with the handle itself but more my aesthetic opinions. I am going to get it replaced soon hopefully. The new heavier handle will probably also adjust the balance point a bit. Currently, the balance point is around 35mm in front of the pinch grip.

marc4pt0
06-02-2015, 08:16 AM
Nice score!

cheflarge
06-02-2015, 08:53 AM
:goodpost: :plus1: :bliss:

TheDispossessed
06-02-2015, 09:24 AM
I have a 210 and it being my favorite, it took a lot of restraint to not grab a 240 last week. Nice score

DamageInc
06-02-2015, 09:45 AM
I have a 210 and it being my favorite, it took a lot of restraint to not grab a 240 last week. Nice score

I had it the exact same way except that I am a very weak person who cannot resist temptation (which is also why I butter-baste everything). I got the email from Maksim while book shopping in Copenhagen. I told myself that I really shouldn't....
I had put my phone in my pocket thinking "They will be gone within the 15 minutes it takes me to walk to the train station and then I won't have to make the choice. They will be gone."

They weren't. So I plopped the order in on my phone.

I can't say I regret anything.

aboynamedsuita
06-02-2015, 02:04 PM
I can't say I regret anything.

That's how I felt when I got the email from Maksim about the massive influx of Shigefusa. I picked up a Kasumi 225mm wa-gyuto and it should arrive here in Canada tomorrow apparently. I was also tempted when I received the email about the highly coveted workhorse, but had to draw the line.

DamageInc
06-02-2015, 02:13 PM
That's how I felt when I got the email from Maksim about the massive influx of Shigefusa. I picked up a Kasumi 225mm wa-gyuto and it should arrive here in Canada tomorrow apparently. I was also tempted when I received the email about the highly coveted workhorse, but had to draw the line.

I didn't get any of the gyutos from the Shigefusa shipment. That's how I rationalized getting a third workhorse.....

Please do share some photos when you receive your Shig. I would love to see it.

wind88
06-02-2015, 03:10 PM
I bought a 210mm kato as well while waiting so long for the 240mm. Finally, Max has it back in stock but I'm in the process of buying a 240mm Shig Kitaeji off a member here. So I told myself no more gyuto for a while after the Shig.... Hopefully I will able to grab a 240 kikuryu if it becomes available in the future though.

cclin
06-02-2015, 06:27 PM
Takeda custom NAS 240 gyuto. What good Takeda knife should be....
http://i1054.photobucket.com/albums/s482/54cclin/20150601_181422_zps2tkpnoye.jpg (http://s1054.photobucket.com/user/54cclin/media/20150601_181422_zps2tkpnoye.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20150529_162546_zpsshxjf1ep.jpg (http://s1054.photobucket.com/user/54cclin/media/20150529_162546_zpsshxjf1ep.jpg.html)

redisburning
06-02-2015, 06:36 PM
I didn't get any of the gyutos from the Shigefusa shipment. That's how I rationalized getting a third workhorse.....

are we related?

mine should be showing up tomorrow.

labor of love
06-02-2015, 06:44 PM
Damage, I really love the looks of that Kato. I could be wrong but there appears to be a larger flat spot at the heel compared to older older workhorse gyutos. Incredibly nice choil shot too:)

DamageInc
06-02-2015, 06:56 PM
are we related?

mine should be showing up tomorrow.

Please share some photographs and measurements once you receive it.

My drunken messy prep video has just finished uploading. Please keep in mind before you ridicule me that I had downed two very delicious large bloody marys a few minutes before shooting the video, and it is my very first time using the knife. The out of the box edge was face-shaving sharp. Didn't even need to touch it up on a strop first. Was kinda nervous about cutting myself again given my state. Right after my previously posted Kato nakiri video ended, I decided to violently chop some leek, resulting in me cutting half of my index fingernail off... Not fun. Fresh raw garlic juice burns like hell. And the blood taints the leek.


https://www.youtube.com/watch?v=-FMAS29zSpE

I spent a bit of time meandering trying to make potatoes not stick, forgetting that a sopping wet knife and wet potato will pretty much always stick like glue.

I am very happy with the knife. Aside from a little bit of microchipping and personal difficulty adjusting to the "sweet spot" (so as to avoid accordions), it's perfect. The microchipping will be fixed as soon as it hits the stones.


Damage, I really love the looks of that Kato. I could be wrong but there appears to be a larger flat spot at the heel compared to older older workhorse gyutos. Incredibly nice choil shot too:)

I wouldn't know, to be honest. I haven't used older Kato knives. But yeah, the belly isn't too drastic. I like knives with flatter bellies and this one feels very right.

panda
06-02-2015, 06:59 PM
Cclin, sweet knife! What specifics did you ask for? Less tall and more flat profile?

DamageInc
06-02-2015, 07:02 PM
Jesus Cclin, that choil shot looks like a needle.

redisburning
06-02-2015, 07:25 PM
https://www.youtube.com/watch?v=-FMAS29zSpE

ohhhhhhhhhhhhhhhhhhhhhhhh you're Mr. Z

I didnt put that together until I saw the same watch lmao.

Mines an F, btw ;)

aboynamedsuita
06-02-2015, 07:37 PM
Cclin, sweet knife! What specifics did you ask for? Less tall and more flat profile?

Yes please share. The blade road also looks longer than standard
http://www.kitchenknifeforums.com/showthread.php/16405-Takeda-What-to-look-for-(now)-to-keep-from-getting-screwed

I have a standard 270 NAS that cuts well (did a video but not sure how to upload) but the blade road doesn't look like yours.

skiajl6297
06-02-2015, 09:21 PM
Syusin Chiku from Knives and Stones. 240 stainless clad aogami core gyuto with MKriggen handle replacement to be installed! I'll post more on this once I have more time to play, but early indications are very positive!

http://i.imgur.com/b5Hbmmm.jpg

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

http://i.imgur.com/Se5RoYw.jpg

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

cclin
06-03-2015, 12:36 AM
Cclin, sweet knife! What specifics did you ask for? Less tall and more flat profile?


Yes please share. The blade road also looks longer than standard
http://www.kitchenknifeforums.com/showthread.php/16405-Takeda-What-to-look-for-(now)-to-keep-from-getting-screwed

I have a standard 270 NAS that cuts well (did a video but not sure how to upload) but the blade road doesn't look like yours.

I've tried several Takeda gyutos in past, didn't like the profile & geometry; this custom Takeda has shorter blade height, longer flat spot at the heel, raising Shinogi line with thinner/taller(wider) bevels.

KitchenCommander
06-03-2015, 09:20 AM
Not really a new buy, but I just recently put a handle on this knife blank that I had sitting for a few months. Handmade by BigChris over at BladeForums. I bought it without a handle, and just recently I got a drill press so I could drill straight holes for this guy. So it is new to me in the sense that I couldn't actually use it until a week or two ago.

Handle made by me. Stabilized Maple Burl with black micarta bolster and fiber liners. It is about a 165mm blade (give or take). Performance is excellent, though I do wish the profile was a bit flatter. I bought the naked blade before I got into kitchen knives and new a little more about my preferences. Still an awesome blade and a quick favorite of mine now.

http://i1306.photobucket.com/albums/s571/BladeCommander/1F4C84AD-8653-42C1-A4DD-973A17BF535A_zpssexxglfb.jpg (http://s1306.photobucket.com/user/BladeCommander/media/1F4C84AD-8653-42C1-A4DD-973A17BF535A_zpssexxglfb.jpg.html)
http://i1306.photobucket.com/albums/s571/BladeCommander/93713BC8-E214-4BA4-9C8A-4B5CF5BD70AF_zpsvthw5was.jpg (http://s1306.photobucket.com/user/BladeCommander/media/93713BC8-E214-4BA4-9C8A-4B5CF5BD70AF_zpsvthw5was.jpg.html)
http://i1306.photobucket.com/albums/s571/BladeCommander/08C76B67-217D-434B-98F6-88AA53294B96_zpsnirysuaj.jpg (http://s1306.photobucket.com/user/BladeCommander/media/08C76B67-217D-434B-98F6-88AA53294B96_zpsnirysuaj.jpg.html)

wind88
06-03-2015, 01:37 PM
That is one cute and chubby looking blade :)

Von blewitt
06-04-2015, 10:00 PM
Yoshihide 225mm deba
Arrived just in time to break down 6 wild kingfish
http://i1323.photobucket.com/albums/u595/huwjones1983/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg (http://s1323.photobucket.com/user/huwjones1983/media/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg (http://s1323.photobucket.com/user/huwjones1983/media/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg.html)http://i1323.photobucket.com/albums/u595/huwjones1983/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg (http://s1323.photobucket.com/user/huwjones1983/media/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg.html)

aboynamedsuita
06-04-2015, 11:05 PM
Yoshihide 225mm deba
Arrived just in time to break down 6 wild kingfish
http://i1323.photobucket.com/albums/u595/huwjones1983/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg (http://s1323.photobucket.com/user/huwjones1983/media/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg (http://s1323.photobucket.com/user/huwjones1983/media/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg.html)http://i1323.photobucket.com/albums/u595/huwjones1983/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg (http://s1323.photobucket.com/user/huwjones1983/media/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg.html)

Nice, i imagine that's from the recent JNS inventory? I just got my Shig and need I get some pics up.

aboynamedsuita
06-04-2015, 11:18 PM
Awhile ago I had asked KKF about whether a Honyaki petty was a good idea or not. In the end I had Shinichi Watanabe custom make one for me. I just got it and here it is:

27946

27947

Blue steel #2 Honyaki mirror polished 150mm petty. It is much thinner than the regular petty (spine on mine is 2.25-2.3mm above the heel/choil), I also asked Shinichi to engrave the left side since I'm a lefty and to match some of my others like Murray Carter and Takeda, as well as the other two Shinichi made for me beforehand.

Here is a family photo:

27948

I removed the handles from the kiritsuke gyuto and kensaki yanagi and the specs were sent to get custom handles made, gonna take the specs for the petty shortly too.

Cheeks1989
06-04-2015, 11:23 PM
Really cool honyaki.

schanop
06-04-2015, 11:25 PM
Back to Shig family, ehh??



Yoshihide 225mm deba
Arrived just in time to break down 6 wild kingfish
http://i1323.photobucket.com/albums/u595/huwjones1983/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg (http://s1323.photobucket.com/user/huwjones1983/media/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg (http://s1323.photobucket.com/user/huwjones1983/media/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg.html)http://i1323.photobucket.com/albums/u595/huwjones1983/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg (http://s1323.photobucket.com/user/huwjones1983/media/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg.html)

daddy yo yo
06-05-2015, 02:41 AM
Yoshihide 225mm deba
Arrived just in time to break down 6 wild kingfish
http://i1323.photobucket.com/albums/u595/huwjones1983/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg (http://s1323.photobucket.com/user/huwjones1983/media/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg (http://s1323.photobucket.com/user/huwjones1983/media/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg.html)http://i1323.photobucket.com/albums/u595/huwjones1983/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg (http://s1323.photobucket.com/user/huwjones1983/media/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg.html)Huw, any action pics from breaking down the fish?

schanop
06-05-2015, 02:46 AM
Dang missed the wild kingfish bit.. Must be really awesome, fatty kingfish in winter..


Yoshihide 225mm deba
Arrived just in time to break down 6 wild kingfish
http://i1323.photobucket.com/albums/u595/huwjones1983/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg (http://s1323.photobucket.com/user/huwjones1983/media/88524E72-288C-4BC4-8B67-412E353F109C_zpsolkrnfrv.jpg.html)
http://i1323.photobucket.com/albums/u595/huwjones1983/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg (http://s1323.photobucket.com/user/huwjones1983/media/FD2707E9-D7DB-4BFF-9DD4-FDF09FBE872A_zpsi5bmer0q.jpg.html)http://i1323.photobucket.com/albums/u595/huwjones1983/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg (http://s1323.photobucket.com/user/huwjones1983/media/B03C9F6F-519D-4B33-8D1E-AE3974953882_zpsc80lw0ez.jpg.html)


Seems like we all like to quote this beautiful deba. :laugh:

DamageInc
06-05-2015, 03:33 AM
ohhhhhhhhhhhhhhhhhhhhhhhh you're Mr. Z

I didnt put that together until I saw the same watch lmao.

Mines an F, btw ;)

PMCMANIS?

redisburning
06-05-2015, 07:35 AM
PMCMANIS?

yeah

Seth
06-05-2015, 08:00 AM
http://i64.photobucket.com/albums/h162/Seth3468/IMG_0519_zps8pgyzpn5.jpg


Yosihide, new
Yosihida, old
Watanabe, new

Dardeau
06-05-2015, 08:34 AM
I wondered who bought that deba. Looks like it found a good home!

DamageInc
06-05-2015, 08:44 AM
yeah

Alrighty then. Another connection made.

And nice watch. They feel like they are going to last forever.

aboynamedsuita
06-05-2015, 07:24 PM
Shigefusa Kasumi 225mm Wa-Gyuto
27966

I got the email from Maksim at about 6AM while having breakfast and was debating between this and the 255mm, as well as the 225 & 255 Kitaeji gyutos. The knife shipped on Monday and was here in Winnipeg on Wednesday, which sets a new record for shipping speed (previously set by EMS from Japan). Since DHL missed me on the delivery I just told them to hold it for pickup and send me my Customs paperwork. I did the clearance myself the following day and saved a few bucks in the process (CBSA and all major courier companies are within a 5-10 drive of my office). Now I just need a Shig Kitaeji something and I'll have one of each.

redisburning
06-05-2015, 07:27 PM
congrats!

here's the contents of my Wednesday package from Maxim:
https://c1.staticflickr.com/1/256/17883865413_2d93375e2f_o.png (https://flic.kr/p/tfku88)Untitled (https://flic.kr/p/tfku88) by P M (https://www.flickr.com/photos/pmcmanis/), on Flickr

spoiledbroth
06-06-2015, 01:08 AM
Shigefusa Kasumi 225mm Wa-Gyuto
27966

I got the email from Maksim at about 6AM while having breakfast and was debating between this and the 255mm, as well as the 225 & 255 Kitaeji gyutos. The knife shipped on Monday and was here in Winnipeg on Wednesday, which sets a new record for shipping speed (previously set by EMS from Japan). Since DHL missed me on the delivery I just told them to hold it for pickup and send me my Customs paperwork. I did the clearance myself the following day and saved a few bucks in the process (CBSA and all major courier companies are within a 5-10 drive of my office). Now I just need a Shig Kitaeji something and I'll have one of each.I get that kind of turnaround from koki all the time! :shocked3: :clown: I think ywg is on the other side of some kind of Bermuda Triangle thing off the coast of Japan.

aboynamedsuita
06-06-2015, 02:23 AM
I get that kind of turnaround from koki all the time! :shocked3: :clown: I think ywg is on the other side of some kind of Bermuda Triangle thing off the coast of Japan.

Same here, JCK is super quick. It was my first time ordering from JNS and almost certainly won't be the last

DamageInc
06-06-2015, 03:32 AM
Nice Shig, Tjangula!

redisburnung, how are finding the knife? I have fallen love with mine. Gonna be painful when I ship it away for two weeks for a custom handle....

redisburning
06-06-2015, 07:48 AM
Nice Shig, Tjangula!

redisburnung, how are finding the knife? I have fallen love with mine. Gonna be painful when I ship it away for two weeks for a custom handle....

It's early, but I think this one might be my new "best gal".

It's very tall which Im super into

marc4pt0
06-06-2015, 09:05 AM
How tall is it? I'm used to Shig being fairly short for my taste, so I'm curious if this has changed

redisburning
06-06-2015, 09:37 AM
54mm at the heel, but my knife is a kato not a shig.

DamageInc
06-06-2015, 09:55 AM
Mine measures 52mm at the heel. Interesting....

How long is it? Mine measures 246mm.

redisburning
06-06-2015, 10:16 AM
Mine measures 52mm at the heel. Interesting....

How long is it? Mine measures 246mm.

about the same.

marc4pt0
06-06-2015, 10:55 AM
Wow. A little bigger than the last one I had. Nice

aboynamedsuita
06-06-2015, 10:25 PM
Nice Shig, Tjangula!

redisburnung, how are finding the knife? I have fallen love with mine. Gonna be painful when I ship it away for two weeks for a custom handle....

Thanks DamageInc, it's gonna get rehandled too just like its sibling (KU Nakiri), but this one will have to wait a bit as I have a few others ahead in the queue... wasn't really expecting an in-stock email notification from Maksim, but had to act.

The knife is beautiful, the only comment I have is that the kanji character second from the ferrule came out slightly different that most of the other Shigs I've seen (the long straight line is much lighter and connects the three smaller parallel markings rather than all six). All this said, I've seen this on a few other Shig pictures as well so it must be somewhat common.

DamageInc
06-07-2015, 01:48 PM
Thanks DamageInc, it's gonna get rehandled too just like its sibling (KU Nakiri), but this one will have to wait a bit as I have a few others ahead in the queue... wasn't really expecting an in-stock email notification from Maksim, but had to act.

The knife is beautiful, the only comment I have is that the kanji character second from the ferrule came out slightly different that most of the other Shigs I've seen (the long straight line is much lighter and connects the three smaller parallel markings rather than all six). All this said, I've seen this on a few other Shig pictures as well so it must be somewhat common.

I would expect that kind of thing one a knife that is handmade to such a degree. Have you seen Maksim's video where they show the kanji making?

aboynamedsuita
06-07-2015, 04:14 PM
I would expect that kind of thing one a knife that is handmade to such a degree. Have you seen Maksim's video where they show the kanji making?

Agreed, I've seen it fairly often on Takedas and Carters as well. I'll have to check out Maksim's Shig videos, I recall seeing them on his page but never got around to watching them

Krakorak
06-08-2015, 06:21 AM
Wow, great looking Takeda! If the grind on all Takedas would be like this one, I would order one straightaway! Did you make him to grind the knife that way (like the "old" Takedas) by yourself or did he do it spontaneously?



Takeda custom NAS 240 gyuto. What good Takeda knife should be....
http://i1054.photobucket.com/albums/s482/54cclin/20150601_181422_zps2tkpnoye.jpg (http://s1054.photobucket.com/user/54cclin/media/20150601_181422_zps2tkpnoye.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20150529_162546_zpsshxjf1ep.jpg (http://s1054.photobucket.com/user/54cclin/media/20150529_162546_zpsshxjf1ep.jpg.html)

cclin
06-08-2015, 02:38 PM
Wow, great looking Takeda! If the grind on all Takedas would be like this one, I would order one straightaway! Did you make him to grind the knife that way (like the "old" Takedas) by yourself or did he do it spontaneously?

you will need to specify the details of the custom knife you want. I sent Mr.Shosui my own draft design.

Krakorak
06-08-2015, 03:22 PM
you will need to specify the details of the custom knife you want. I sent Mr.Shosui my own draft design.

Yeah, that's clear that you had to specify the length and the profile, but as far as I can remember from the discussions about the wedging problem in most of the newer Takeda knives (there was a special thread about it, about one year ago, I believe?!), they were not willing to solve that problem much (but maybe I remember simply wrong)...That's the reason why I am curious...I like the rustic Takeda knives and would like to try the AS steel as well (but was quite discouraged by those "new" grinds resulting in wedging monsters), so if the thing would be so "easy" (OK, easy:-)..there is certainly a lot of your experience behind:-)), I would seriously consider to order a knife from him as well...

Anyway, you knife must certainly be a cutting machine:-)!

Dinsdale
06-08-2015, 03:50 PM
210 Tsukasa Hinoura & 240 Kato

No pics yet.

aboynamedsuita
06-08-2015, 07:06 PM
210 Tsukasa Hinoura & 240 Kato

No pics yet.

Can't wait to see, that Unryu-Mon flowing/twisted Damascus is unreal, on my want list

Dinsdale
06-08-2015, 07:43 PM
Having difficulty uploading, not sure if the permissions on my account are correct. I do have everything posted
on the other kitchen knife forum (fora).

aboynamedsuita
06-08-2015, 08:44 PM
Having difficulty uploading, not sure if the permissions on my account are correct. I do have everything posted
on the other kitchen knife forum (fora).

Found it, lookin' good. A lot of familiar ppl there, almost like a parallel universe. I'm not a member (yet :whistling: ) but am kinda tempted as I'd like to get in touch with Mr. Anderson at some point (he doesn't seem to be around here too often anymore)

Dinsdale
06-08-2015, 09:44 PM
He's pretty much over there full time.

marc4pt0
06-08-2015, 10:23 PM
I've been eying these guys Butch has been putting out but always stalled on picking one up. After getting this one in my hands during ECG i finally decided this was a must have.

Now that I've put it to use I regret waiting so long to pick it up. So much lost time...I suggest if your kit is shy a knife that fits this bill, treat yourself. You won't regret it.

I give you Butch Harner 210 in O1 with curly mango (in phone pic form):

http://i1281.photobucket.com/albums/a520/marc4pt0/Butch%20Harner/20150518_145023-1_zps2eu28wsc.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Butch%20Harner/20150518_143953-1_zpscqpjyfpp.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Butch%20Harner/20150518_145256_zpsurpzcxh7.jpg

pleue
06-10-2015, 05:51 PM
My 1st custom, Tilman 180mm nakiri

http://i1004.photobucket.com/albums/af169/patrickleue/knife%20collection/IMG_2008_zpszkf97fgs.jpg (http://s1004.photobucket.com/user/patrickleue/media/knife%20collection/IMG_2008_zpszkf97fgs.jpg.html)

http://i1004.photobucket.com/albums/af169/patrickleue/knife%20collection/IMG_2009_zpsxlxtba0v.jpg (http://s1004.photobucket.com/user/patrickleue/media/knife%20collection/IMG_2009_zpsxlxtba0v.jpg.html)

Anton
06-10-2015, 06:38 PM
Tilman is probably one of the most underrated knife makers, IMO

vai777
06-10-2015, 09:54 PM
Sakai Takayuki Shoshin Sakura gyuto:
http://i.imgur.com/cO8xnP8.jpg

AMAZING PIC

spoiledbroth
06-11-2015, 12:36 AM
wow that tilman is sexy! got a kagayaki cn 210mm gyuto in the mail today. didn't opt for es but it did come with a working edge... seems like the entirety of the edge is overground by about a mm though, technically you'd say the heel was underground but the knife seems a little short to me, or maybe that's just the way the 210 is, I think it's a f**k up though, but whatever. I'm still very pleased with the performance of the knife, looking forward to sharpening it a bit tomorrow. Might have to get me a 240 gyuto and 270 suji. Though the kanehide tk at the vendor who must not be named looks very interesting as well...

Adirondack
06-12-2015, 11:18 AM
After waiting on the list about a year and a half this baby is in the mail to me.
I had wanted a flat profile with an integral blade to handle but also a wa handle and this is what the Bloodroot guys came up with. Handle is spalted maple burl and ebony. Can't wait to try it out.

http://i87.photobucket.com/albums/k151/weinberg17/Bloodroot%20knife.jpg

http://i87.photobucket.com/albums/k151/weinberg17/Bloodroot%20handle%20right.jpg

http://i87.photobucket.com/albums/k151/weinberg17/Bloodroot%20handle%20bottom.jpg

http://i87.photobucket.com/albums/k151/weinberg17/Bloodroot%20edge.jpg

SolidSnake03
06-12-2015, 11:29 AM
Wow that choil shot!!!!

Mmmmmmm

larrybard
06-12-2015, 12:19 PM
After waiting on the list about a year and a half this baby is in the mail to me.
I had wanted a flat profile with an integral blade to handle but also a wa handle and this is what the Bloodroot guys came up with. Handle is spalted maple burl and ebony. Can't wait to try it out.



Looks like it's well worth the wait. Interesting profile. Really like the handle. What's the length?

Adirondack
06-12-2015, 01:13 PM
You know, I'm not sure. I said that I wanted it to be between 195 and 210 mm, but I don't think they told me the final result. It'll be a surprise. They were great to deal with. The steel is 01, which will be a new one for me.

linecooklife
06-15-2015, 04:38 PM
Not brand new but new to me. Love this knife so far
https://flic.kr/p/tKRcLC

Adirondack
06-16-2015, 09:53 AM
Looks like it's well worth the wait. Interesting profile. Really like the handle. What's the length?

Larry,
I got the knife yesterday. It's 210 mm. Used it a little last night. Reeeeally nice.

Came with a card stating where the recycled materials came from. Loved that the spalted maple burl in the handle came from a county "road widening project".

AC-Bus
06-16-2015, 03:04 PM
Just came in last night. Marko Tsourkan 250mm Workhorse in AEB-L!
Definitely got some heft to it. The spine is thinner than i thought it might be. Oversize D handle is awesome. Grind looks kinda like Kato but thinner. Profile seems similar to Shigefusa. Can't wait to use it at work tomorrow!
Sorry for the crappy cell pics.

http://i5.photobucket.com/albums/y189/Downtrodn/IMAG1665.jpg (http://s5.photobucket.com/user/Downtrodn/media/IMAG1665.jpg.html)
http://i5.photobucket.com/albums/y189/Downtrodn/IMAG1661.jpg (http://s5.photobucket.com/user/Downtrodn/media/IMAG1661.jpg.html)
http://i5.photobucket.com/albums/y189/Downtrodn/IMAG1660.jpg (http://s5.photobucket.com/user/Downtrodn/media/IMAG1660.jpg.html)
http://i5.photobucket.com/albums/y189/Downtrodn/IMAG1663.jpg (http://s5.photobucket.com/user/Downtrodn/media/IMAG1663.jpg.html)

aboynamedsuita
06-16-2015, 08:39 PM
Lookin good AC-Bus, that may also be one of the coolest cutting boards ever

redisburning
06-16-2015, 09:37 PM
I was wondering who got the other one.

Mine is beefier than my workhorse Kato everywhere after it starts tapering; it's a true convex where the thickest part is a good bit down from the spine.

TheDispossessed
06-17-2015, 05:22 AM
Triforce of Cutting!

daddy yo yo
06-17-2015, 07:10 AM
Just came in last night. Marko Tsourkan 250mm Workhorse in AEB-L!
Definitely got some heft to it. The spine is thinner than i thought it might be. Oversize D handle is awesome. Grind looks kinda like Kato but thinner. Profile seems similar to Shigefusa. Can't wait to use it at work tomorrow!
Sorry for the crappy cell pics.

http://i5.photobucket.com/albums/y189/Downtrodn/IMAG1665.jpg (http://s5.photobucket.com/user/Downtrodn/media/IMAG1665.jpg.html)
hahhahaha, that is a FISCHER SKI logo-board!!!