PDA

View Full Version : Show your newest knife buy



Pages : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 [19] 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42

easy13
08-12-2015, 10:27 PM
My wait is up and the time was well worth it - Bloodroot 150mm Pettysuki - Brass, Antler & Dyed Coffee Bag on the handle. Feels great in the hand and an amazing job was done creating what I described in our communication. Haven't had a chance to put it in action, already in my kit for tomorrow.

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

kevpenbanc
08-12-2015, 10:50 PM
My wait is up and the time was well worth it - Bloodroot 150mm Pettysuki - Brass, Antler & Dyed Coffee Bag on the handle. Feels great in the hand and an amazing job was done creating what I described in our communication. Haven't had a chance to put it in action, already in my kit for tomorrow.

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


That is nice :)

Pensacola Tiger
08-12-2015, 11:16 PM
My wait is up and the time was well worth it - Bloodroot 150mm Pettysuki - Brass, Antler & Dyed Coffee Bag on the handle. Feels great in the hand and an amazing job was done creating what I described in our communication. Haven't had a chance to put it in action, already in my kit for tomorrow.


Beautiful knife! Luke does it again.

drake
08-13-2015, 01:48 PM
Damn that petty is amazing. Nice work.

drake
08-13-2015, 01:49 PM
Love the Koa on that

spoiledbroth
08-13-2015, 03:31 PM
I really like the grind on the face of that Bloodroot pettysuki (cool name) knife. Beaut!!

aboynamedsuita
08-13-2015, 03:54 PM
I like the straight spine and kensaki style tip as well, and the name hybridization too!

I have a "sujisuki" in the works and will post when it arrives

sharptools
08-13-2015, 05:48 PM
very nice! the BB guys really create some beautiful and interesting pieces

MontezumaBoy
08-13-2015, 10:21 PM
+1
Beautiful knife! Luke does it again.

Now I just have to wait another 18 months ... very, very jealous! Beautiful blade - guard it well!

nutmeg
08-15-2015, 08:11 PM
not really the newest buy..

Watanabe Kintaroame Gyuto 270mm, rose and name engraved, inserted diamant.
http://s23.postimg.org/ybnarusg7/20150815_192412_Richtone_HDR.jpg (http://postimg.org/image/ybnarusg7/)




Watanabe Kintaroame Sabaki 180mm, rose and name engraved, diamant.
<a href='http://postimg.org/image/xednrfbhx/' target='_blank'><img src='http://s18.postimg.org/xednrfbhx/20150804_124657_Richtone_HDR.jpg' border='0' alt="20150804 124657 Richtone( HDR)" /></a>
http://s16.postimg.org/whof1q0fl/20150815_192511_Richtone_HDR.jpg (http://postimg.org/image/whof1q0fl/)

berko
08-16-2015, 12:45 AM
I dont get it. What is the diamond for? Is this some kind of wedding ring or is it for food release purpose?

nutmeg
08-16-2015, 06:52 AM
It is pure materialism.
I strong believe that with such precious knives I pay more attention to the products and Work with more respect.
Respect and Truth is a most in a 2-Michelin stars restaurant but it is difficult to keep concentration after hard 15hours/days.
Also wenn I use this knive my kitchen is much cleaner too. >
I wanted the Meditative Rose from Salvador Dali with a diamant for the rain drop or like the raindrop made out glucose on the Pierre Hermé's Ispahan.
I love this paint, roses in general and do many food pairing with rose or flowers at work.

icanhaschzbrgr
08-16-2015, 06:59 AM
It's been a while since I posted anything in this thread, so I guess can share few shots of custom Cris Anderson 200mm gyuto that arrived few days ago.

https://farm6.staticflickr.com/5642/20594345586_0f288ae0b1_c.jpg (https://farm6.staticflickr.com/5642/20594345586_9e9b4bc991_o.jpg)
Honyaki blade is made from W2 (not to confuse with white#2). Hamon is pretty crazy on this one, but I was too lazy to clean patina, so check Cris picture on Fb (https://scontent.xx.fbcdn.net/hphotos-xpt1/t31.0-8/11728899_10206424772045624_6334419133879608657_o.j pg) (Ferry's gyuto on the left, mine on the right).

https://farm1.staticflickr.com/704/20594345526_019138b599_c.jpg (https://farm1.staticflickr.com/704/20594345526_e421f5058e_o.jpg)
I asked for a less flashy handle design, so we ended up with Bog Oak and 165 years old iron spacer. With pinch grip that new handle style feels just like a normal WA handle in hand, but IMO looks much better.

https://farm1.staticflickr.com/756/20627219961_ec15762e06_c.jpg (https://farm1.staticflickr.com/756/20627219961_fe5a96215f_o.jpg)
This one and Ferry's gyuto are what Cris called 'extra-heavy' models with thick spine and very aggressive tapering.

https://farm1.staticflickr.com/579/20433907169_1f09c3c1b1_c.jpg (https://farm1.staticflickr.com/579/20433907169_19861eee03_o.jpg)
Not sure what I like more, the saya or the knife itself. The simple design and great execution of that saya makes me using it all the times, instead of just putting the knife on magnetic rack and throwing saya on the shelf.

https://farm1.staticflickr.com/597/19998059994_e12683016e_c.jpg (https://farm1.staticflickr.com/597/19998059994_e773c6997e_o.jpg)
And a family shot with a smaller blade that I got from Cris earlier, but haven't yet made a handle (hence no patina on it).


One of the best knives I've had or tried.

nutmeg
08-16-2015, 07:07 AM
It is pure materialism.
I strong believe that with such precious knives I pay more attention to the products and Work with more respect.
Respect and Truth is a most in a 2-Michelin stars restaurant but it is difficult to keep concentration after hard 15hours/days.
Also wenn I use this knive my kitchen is much cleaner too. >
I wanted the Meditative Rose from Salvador Dali with a diamant for the rain drop or like the raindrop made out glucose on the Pierre Hermé's Ispahan.
I love this paint, roses in general and do many food pairing with rose or flowers at work.http://s10.postimg.org/vu6631f1x/20150804_124611_Richtone_HDR.jpg (http://postimg.org/image/vu6631f1x/)

aboynamedsuita
08-16-2015, 01:05 PM
The Watanabe and Cris Aderson knives look great. I wish I got kintaro-ame for my kensaki yanagi instead of Honyaki.

sharptools
08-16-2015, 01:41 PM
http://s10.postimg.org/vu6631f1x/20150804_124611_Richtone_HDR.jpg (http://postimg.org/image/vu6631f1x/)

Very cool to see a sabaki. Beautiful knife.

sharptools
08-16-2015, 01:43 PM
It's been a while since I posted anything in this thread, so I guess can share few shots of custom Cris Anderson 200mm gyuto that arrived few days ago.

https://farm6.staticflickr.com/5642/20594345586_0f288ae0b1_c.jpg (https://farm6.staticflickr.com/5642/20594345586_9e9b4bc991_o.jpg)
Honyaki blade is made from W2 (not to confuse with white#2). Hamon is pretty crazy on this one, but I was too lazy to clean patina, so check Cris picture on Fb (https://scontent.xx.fbcdn.net/hphotos-xpt1/t31.0-8/11728899_10206424772045624_6334419133879608657_o.j pg) (Ferry's gyuto on the left, mine on the right).

https://farm1.staticflickr.com/704/20594345526_019138b599_c.jpg (https://farm1.staticflickr.com/704/20594345526_e421f5058e_o.jpg)
I asked for a less flashy handle design, so we ended up with Bog Oak and 165 years old iron spacer. With pinch grip that new handle style feels just like a normal WA handle in hand, but IMO looks much better.

https://farm1.staticflickr.com/756/20627219961_ec15762e06_c.jpg (https://farm1.staticflickr.com/756/20627219961_fe5a96215f_o.jpg)
This one and Ferry's gyuto are what Cris called 'extra-heavy' models with thick spine and very aggressive tapering.

https://farm1.staticflickr.com/579/20433907169_1f09c3c1b1_c.jpg (https://farm1.staticflickr.com/579/20433907169_19861eee03_o.jpg)
Not sure what I like more, the saya or the knife itself. The simple design and great execution of that saya makes me using it all the times, instead of just putting the knife on magnetic rack and throwing saya on the shelf.

https://farm1.staticflickr.com/597/19998059994_e12683016e_c.jpg (https://farm1.staticflickr.com/597/19998059994_e773c6997e_o.jpg)
And a family shot with a smaller blade that I got from Cris earlier, but haven't yet made a handle (hence no patina on it).


One of the best knives I've had or tried.

Also Cris's smaller blades that pop up are super tempting and at a price point I can swing...stop putting thoughts into my head.

Von blewitt
08-21-2015, 01:29 AM
A couple of new ones

150mm Heiji Swedish Carbon Honesuki
150mm Watanabe Stainless Clad Blue#2 Petty
http://i1323.photobucket.com/albums/u595/huwjones1983/5EAEAD3D-82D3-4810-8AAD-7D19696611EC_zpsdlarz3de.jpg (http://s1323.photobucket.com/user/huwjones1983/media/5EAEAD3D-82D3-4810-8AAD-7D19696611EC_zpsdlarz3de.jpg.html)

schanop
08-21-2015, 01:45 AM
I was wondering who was buying that honesuki :-) Did you get the yanagiba too, Huw?

aboynamedsuita
08-21-2015, 01:27 PM
150mm Watanabe Stainless Clad Blue#2 Petty


How's the spine thickness on the petty, is it similar to the in-stock KU version (4.5-1.6 taper) but with stainless cladding?
http://www.kitchen-knife.jp/pro/petite.htm

I custom ordered a blue#2 honyaki petty awhile ago and was pleasantly surprised that it was much thinner.

oldcookie
08-21-2015, 05:13 PM
Just got this from Canada Post, but looking at the recent posts feel a bit ashamed posting it. :p

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

Timthebeaver
08-21-2015, 06:27 PM
Love the SIH, a classic. So what if it's not flavour of the month? :)

SolidSnake03
08-21-2015, 09:59 PM
It's the flavor of the last couple years, never goes out of style in my book at least. Like a Masamoto KS, still a badass knife even after being out for years and years

daveb
08-21-2015, 10:39 PM
I like that flavor.

Godslayer
08-21-2015, 10:58 PM
Your the first person to be ashamed of a suisin inox honyaki. Love the traditional handle installation, so sexy.

oldcookie
08-21-2015, 11:33 PM
Love the feel and how it cuts too. Wish it was a bit taller though. :)

WildBoar
08-21-2015, 11:50 PM
Been waiting a bit for this gem. My first ever Burke

28773

Better pics to follow later in the weekend!

jimbob
08-22-2015, 12:24 AM
Damn

Cheeks1989
08-22-2015, 12:27 AM
Been waiting a bit for this gem. My first ever Burke

28773

Better pics to follow later in the weekend!

Wow really beautiful.

MrOli
08-22-2015, 05:18 AM
Yoshikane White KU 240 Gyuto (patina after nectarines and giant goulash)
https://farm6.staticflickr.com/5772/20593985838_c1a705d02d_z.jpg

Heiji Semi Stainless 210 Kiritsuke (I found the original "grippy" finish on the bevel was not to my taste so I attempted a mirror polish, it is now noticeably easier to slice)
https://farm1.staticflickr.com/609/20788954291_74b7c5a634_z.jpg

BHolcombe
08-24-2015, 11:39 AM
I was wondering who was buying that honesuki :-) Did you get the yanagiba too, Huw?

I got the yanagiba :D

I'm surprised the shig yanagiba has lasted so long….at 2x the price of the Heiji I had to pass.

Asteger
08-24-2015, 11:58 AM
150mm Watanabe Stainless Clad Blue#2 Petty
http://i1323.photobucket.com/albums/u595/huwjones1983/5EAEAD3D-82D3-4810-8AAD-7D19696611EC_zpsdlarz3de.jpg (http://s1323.photobucket.com/user/huwjones1983/media/5EAEAD3D-82D3-4810-8AAD-7D19696611EC_zpsdlarz3de.jpg.html)

Hi Huw

Got me that same petty. Did you pay more for the handle? Mine came with plastic/ho

icanhaschzbrgr
08-24-2015, 04:42 PM
Got me that same petty. Did you pay more for the handle? Mine came with plastic/ho

I wonder whether the tip is still beefy on those Watanabe petty's. Bought mine about 1.5 years ago and it's a beautiful nice except for the tip part that could use some thinning.

Von blewitt
08-24-2015, 04:47 PM
Hi Huw

Got me that same petty. Did you pay more for the handle? Mine came with plastic/ho

It cost 5000¥ extra, definately worth it

aboynamedsuita
08-24-2015, 06:11 PM
I really like the look of the ferrule, goes well with the handle body

brianh
08-24-2015, 09:31 PM
Kochi 180mm nakiri. It's sick how sharp and thin this thing is. Not my first Kochi or my last, they are something special.

http://kurtsequipment.com/knives/kochi180.jpg
http://kurtsequipment.com/knives/kochi1801.jpg
http://kurtsequipment.com/knives/kochi1802.jpg

brainsausage
08-24-2015, 10:37 PM
Been waiting a bit for this gem. My first ever Burke

28773

Better pics to follow later in the weekend!

Sweet Jesus! More pics, stat!

I break down about 600# of brisket a week. I'd kill to take one of these for a ride.

j22582536
08-30-2015, 08:22 PM
Can't stop buying shigs..... here is shigefusa kitaeji usaba 210mm.

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2465_zpscdnvzlwb.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2465_zpscdnvzlwb.jpg.html)

kitaeji deba incoming

aboynamedsuita
08-30-2015, 08:47 PM
Can't stop buying shigs..... here is shigefusa kitaeji usaba 210mm.

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2465_zpscdnvzlwb.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2465_zpscdnvzlwb.jpg.html)

kitaeji deba incoming

Nice, you must have a good connection to be able to have Shigefusa Kitaeji in abundant supply

schanop
08-30-2015, 09:12 PM
That's a nice game you're playing there, collecting Shig kitaeji knives.

:thumbsup:


Can't stop buying shigs..... here is shigefusa kitaeji usaba 210mm.

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2465_zpscdnvzlwb.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2465_zpscdnvzlwb.jpg.html)

kitaeji deba incoming

brainsausage
08-30-2015, 09:34 PM
Can't stop buying shigs..... here is shigefusa kitaeji usaba 210mm.

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2465_zpscdnvzlwb.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2465_zpscdnvzlwb.jpg.html)

kitaeji deba incoming

The Shig stock handles are nice to begin with, but that one looks even nicer still. Might just be the lighting, or a digital filter, I guess. Unless the kitaeji line comes with nicer handles and I never noticed till now...

j22582536
08-30-2015, 10:22 PM
I don't really have connections for buying shigefusa. I got most of my kitaeji from japanese websites.

aboynamedsuita
08-31-2015, 09:28 PM
In the spirit of keeping the Shigefusa thing going…

28855

28856

28857

Shigefusa Kurouchi 150mm wa-Petty. Got it from JNS last week. I'll be keen to see who nabbed that 180mm Kasumi petty.

This will be a part of my display Shigefusa set along with my 270mm Kasumi cloud Suji, I just need to get a Kitaeji gyuto to round it out :knife:


*There is some dust in the choil shot pic.

MontezumaBoy
09-01-2015, 12:14 AM
None of these new to the forum but definitely very much new(ish) to me ... my 1st Harner III 180mm Nakiri (CPM154) along with a 240mm Kono (ZDP189) and 255mm Devin ITK (AEB-L) ... the Harner and Kono are just scary sharp at the moment and that Harner handle feels like it was customer made for my paws ... the DT is just that ...


http://i1364.photobucket.com/albums/r731/BigMontyBoy/Nakiri_Devin_Kono%20ZDP189/DSC01835_zpso8w8lh6y.jpg

http://i1364.photobucket.com/albums/r731/BigMontyBoy/Nakiri_Devin_Kono%20ZDP189/IMG_0320_zpsjckhzwtm.jpg[/URL]

spoiledbroth
09-01-2015, 12:45 AM
In the spirit of keeping the Shigefusa thing going…

28855

28856

28857

Shigefusa Kurouchi 150mm wa-Petty. Got it from JNS last week. I'll be keen to see who nabbed that 180mm Kasumi petty.

This will be a part of my display Shigefusa set along with my 270mm Kasumi cloud Suji, I just need to get a Kitaeji gyuto to round it out :knife:


*There is some dust in the choil shot pic.
DISPLAY SET1>!!?!>!> :razz:

krx927
09-01-2015, 03:05 AM
In the spirit of keeping the Shigefusa thing going…

28855

28856

28857

Shigefusa Kurouchi 150mm wa-Petty. Got it from JNS last week. I'll be keen to see who nabbed that 180mm Kasumi petty.

This will be a part of my display Shigefusa set along with my 270mm Kasumi cloud Suji, I just need to get a Kitaeji gyuto to round it out :knife:


*There is some dust in the choil shot pic.


You were fast last week to grab this one. I checked the site 20 mins after the Maxim's mail was sent and all pettys were gone :(

BHolcombe
09-01-2015, 11:29 AM
http://i27.photobucket.com/albums/c181/SpeedyGoomba/76520740-1542-4C04-8B80-A01791F8C8F6_zpssow6ds5r.jpg (http://s27.photobucket.com/user/SpeedyGoomba/media/76520740-1542-4C04-8B80-A01791F8C8F6_zpssow6ds5r.jpg.html)

Heiji 300mm carbon steel.

Prepping with my makeshift finger stones. I've had a bit of trouble getting a consistent kasumi finish with this method on this blade, I think I'm going to have to get some legit finger stones.

FWIW this one required a straightening right out of the box as well, after a little work it's now very flat.

In this photo it's finished with the Nakayama asagi stone, but I found while the edge improved with the Nakayama the finish did not, so I ended up finishing the remainder of the bevel, less the extreme edge, with a Shinden suita, to remove those fine lines from the finish.

420layersofdank
09-01-2015, 01:56 PM
http://i27.photobucket.com/albums/c181/SpeedyGoomba/76520740-1542-4C04-8B80-A01791F8C8F6_zpssow6ds5r.jpg (http://s27.photobucket.com/user/SpeedyGoomba/media/76520740-1542-4C04-8B80-A01791F8C8F6_zpssow6ds5r.jpg.html)

Heiji 300mm carbon steel.

Prepping with my makeshift finger stones. I've had a bit of trouble getting a consistent kasumi finish with this method on this blade, I think I'm going to have to get some legit finger stones.

FWIW this one required a straightening right out of the box as well, after a little work it's now very flat.

In this photo it's finished with the Nakayama asagi stone, but I found while the edge improved with the Nakayama the finish did not, so I ended up finishing the remainder of the bevel, less the extreme edge, with a Shinden suita, to remove those fine lines from the finish.


Your makeshift stones are from what kind of stones?

BHolcombe
09-01-2015, 02:23 PM
Champagne cork + slurry from Shinden suita.

Its become apparent to me from this experiment that the uchigumori must be better suited to this than even the Shinden. I also have a small Okudo stone which produced an effect very similar to the Shinden stone.

This is what happens when a tool user preps a knife :D

schanop
09-01-2015, 04:43 PM
Nice, from So japan-tool? I have been wondering who has bought the knife.


http://i27.photobucket.com/albums/c181/SpeedyGoomba/76520740-1542-4C04-8B80-A01791F8C8F6_zpssow6ds5r.jpg (http://s27.photobucket.com/user/SpeedyGoomba/media/76520740-1542-4C04-8B80-A01791F8C8F6_zpssow6ds5r.jpg.html)

Heiji 300mm carbon steel.

Prepping with my makeshift finger stones. I've had a bit of trouble getting a consistent kasumi finish with this method on this blade, I think I'm going to have to get some legit finger stones.

FWIW this one required a straightening right out of the box as well, after a little work it's now very flat.

In this photo it's finished with the Nakayama asagi stone, but I found while the edge improved with the Nakayama the finish did not, so I ended up finishing the remainder of the bevel, less the extreme edge, with a Shinden suita, to remove those fine lines from the finish.

BHolcombe
09-01-2015, 05:03 PM
Indeed, from So @ Japan-Tool. I love it, it was blazing sharp off the Nakayama asagi (also from So, lol).

dmccurtis
09-01-2015, 05:13 PM
Nice to see you here, Brian. The Heiji's a beaut.

Andrew
09-01-2015, 06:41 PM
Agreed (re: good to see Brian here), I like the Festool vac in the background!

It's not surprising that the same folks interested in sharpening Japanese woodworking tools are into sharpening Japanese knives!

BHolcombe
09-01-2015, 11:21 PM
Cheers! Good to see you both as well.

Thanks gents! Hah, that's quite true, there is alot of overlap. Honestly that pretty much explains Japan-Tool, it's basically just all of So's obsessions combined into one place.

kiefer
09-02-2015, 08:00 PM
Nicely done wedged tenons too.

aboynamedsuita
09-02-2015, 10:14 PM
Lefty Misono Swedish Steel 240mm Gyuto:

28866

Ordered in mid-May and it arrived yesterday, the longest wait I've endured for an engraved Misono (past was usually under two months). I could have gotten within days if I didn't want the dragon, but the dragon is what makes these knives (that said I opted our of the engravings on the 165mm Deba and 180mm Gyuto).

Here's a Misono Swedish Steel family photo (my 360mm dragon gyuto is absent because it is off getting a rehandle):

28867

andre s
09-02-2015, 10:22 PM
Here's a Calton cleaver, and next to a 165 Nakiri for comparison:

http://i1313.photobucket.com/albums/t542/ezthequeen/C1_zpsh4i82ksp.jpg

http://i1313.photobucket.com/albums/t542/ezthequeen/C2_zpsfblebx1j.jpg

spoiledbroth
09-03-2015, 12:21 AM
When I had my carbon monosteel yo gyuto I thought that the engraved logo (masazumi swedish steel) I thought that it would probably (actually I know because I looked through a loupe) promote red rust.. can be kinda hard to wipe down in there especially if its deep. What do you think tjangula??

Cheeks1989
09-03-2015, 12:07 PM
Mizuno petty 150mm blue 2
http://i.imgur.com/L0ZQrUq.jpg

havox07
09-03-2015, 12:24 PM
Shigefusa 330mm yanagiba, didn't realise how massive this thing would be! http://i.imgur.com/7MtAHKc.jpg
http://i.imgur.com/fdxJz6K.jpg

schanop
09-03-2015, 04:36 PM
Nice score :knight: now you'll need another 270mm.


Shigefusa 330mm yanagiba, didn't realise how massive this thing would be! http://i.imgur.com/7MtAHKc.jpg
http://i.imgur.com/fdxJz6K.jpg

Dardeau
09-03-2015, 06:07 PM
That's a big ass yanagiba!

Smurfmacaw
09-03-2015, 07:21 PM
Can't stop buying shigs..... here is shigefusa kitaeji usaba 210mm.

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2465_zpscdnvzlwb.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2465_zpscdnvzlwb.jpg.html)

kitaeji deba incoming

Where did you find it? I want one of these. I got my deba two weeks ago and now it's time of another knife!

Dardeau
09-03-2015, 07:28 PM
28869
Not to me yet, but soon!

havox07
09-03-2015, 07:29 PM
That's a big ass yanagiba!

You know what they say, go big or go home :D

aboynamedsuita
09-03-2015, 07:30 PM
When I had my carbon monosteel yo gyuto I thought that the engraved logo (masazumi swedish steel) I thought that it would probably (actually I know because I looked through a loupe) promote red rust.. can be kinda hard to wipe down in there especially if its deep. What do you think tjangula??

I haven't had issues personally although I was initially concerned about this. The Carter logo on my 275mm HG Funayuki kinda had it, so I scrubbed with baking soda and an old toothbrush, then forced a patina on that spot. Seems okay but I'd like to do a more thorough cleaning and then permanent solution at some point, I'm just always cognizant of drying there.

El Pescador
09-03-2015, 09:00 PM
28870

Thanks Maksim! This thing is a beast! Toyama 300mms Suji...

Lefty
09-03-2015, 09:08 PM
28870

Thanks Maksim! This thing is a beast! Toyama 300mms Suji...

So this is her, eh?

El Pescador
09-03-2015, 09:20 PM
Yup, sent you a pic...same pic actually!

Lefty
09-03-2015, 09:30 PM
Nice knife!

DamageInc
09-04-2015, 12:40 AM
28870

Thanks Maksim! This thing is a beast! Toyama 300mms Suji...

I got that knife as well a few weeks ago and I am very impressed with it so far. Toyama is severely underrated here on the forum. Fantastic knives with very little chatter about them. Heavily considering getting a Toyama 240 Gyuto in the near future.

j22582536
09-04-2015, 03:29 AM
Where did you find it? I want one of these. I got my deba two weeks ago and now it's time of another knife!

I got it from a japanese website, I think I just bought the last one.

j22582536
09-04-2015, 03:38 AM
kitaeji 210mm deba has finally arrived.

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2490_zpsu0se8qpy.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2490_zpsu0se8qpy.jpg.html)

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2504_zpsbvdb1rjx.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2504_zpsbvdb1rjx.jpg.html)

schanop
09-04-2015, 05:45 AM
Those are awesome, very nice. Hopefully, they get to work hard.


kitaeji 210mm deba has finally arrived.

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2490_zpsu0se8qpy.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2490_zpsu0se8qpy.jpg.html)

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2504_zpsbvdb1rjx.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2504_zpsbvdb1rjx.jpg.html)

j22582536
09-04-2015, 02:57 PM
Those are awesome, very nice. Hopefully, they get to work hard.

Thanks, I'm hoping to be using them soon. Still working on my sharpening skill, I'm afraid of ruining these knives with my horrible skill lol.

spoiledbroth
09-05-2015, 03:07 AM
Wow the last few pages of this thread have been hard to handle. Santa came real early this year for some of you folks!! Nice kitaeji collection!

cheflivengood
09-05-2015, 08:13 PM
Picked up a few recently:
Gesshin Heiji 220mm Cleaver = Its a monster (super secret HHH customization in negotiations)
One of jon's call/instore only butchers knives, japanese name escapes me
Custom Gesshin Hide 270mm Kiritsuke = 55mm tall, really wide bevel, more rounded at the tip
28881
28882

Anton
09-06-2015, 01:49 PM
Jezzuz, that K tip is a beast
Good for large vermin

berko
09-06-2015, 03:01 PM
Whats the weight on that heiji cleaver?

cheflivengood
09-06-2015, 03:29 PM
Whats the weight on that heiji cleaver?

509g

schanop
09-06-2015, 04:21 PM
509g

509 is pretty light for a full tang cleaver from Heiji. Must be a thinner blade, isn't it?

cheflivengood
09-06-2015, 08:06 PM
509 is pretty light for a full tang cleaver from Heiji. Must be a thinner blade, isn't it?

Pretty thin, measurements on jki.com. by a monster I really meant long, tall, and the handle is way too thick for my hand, my midle ring and pinky barely make it on the handle.

schanop
09-07-2015, 01:03 AM
Pretty thin, measurements on jki.com. by a monster I really meant long, tall, and the handle is way too thick for my hand, my midle ring and pinky barely make it on the handle.

I have a wa handle version which is already 507, so my blade must be a tiny bit thicker than JKI version.

https://lh3.googleusercontent.com/s8rN5o6ztK-517kRo78fkTAr6TDuW8kLFdkMm5cv3WsQRPPOYT7noIj51vZNA pbU21llMvsor6FqeQtnR7dXuEFZ-FqAKShZANA7tV6aFcaNEoa13ZNt2S3NlOenbR_fMFNWrFjgr9X 0B6Aa8HO0VxdTv9TnSkVwRXcnHOm6Tb2ZOVEHrC_GvIvFD2Skf weJtZ7yBgCedH1SqphrixioZdeiDIyr880FwnlGwR6PUaQGXOj RgC19B3G1ECJi9cwuxiQsVzJEwbDtLLtSyLyoiOih8v_9kma-dxhVmXfkJ3c68yXhv_NtwpSoQXik_TqgdAh3YT_mqRTIDrFQzd CfKCpR7QDvs0AW2X9hY_XDDYEeZ5Reh52sLga0BTvhisRfj6LZ wIGwQnexuXq69HVhHbL7HOAcM8xyfzhdNSDI1ZgQ0xGAUgSgiO n6HAR3B1hkXGJ6fzy5GMbEBBTzV_90HQOKMx2hE7L510mapzTN 4SIzCYNDLQMJT6vXEAKUGN1_9sn95zdtZJ8pACpgUUW962U=s1 280

berko
09-07-2015, 11:51 AM
i want it so bad.

Zweber12
09-07-2015, 02:08 PM
If Biggie Smalls was two different knives; Watanabe Pro & Shigefusa Santoku:

http://www.geijn.com/img/brothers.jpg

chipzaroy
09-08-2015, 03:43 PM
what size is that shig santoku? :spin chair:

chipzaroy
09-08-2015, 03:44 PM
man, those heiji cleavers are so beautiful. haha. do you happen to know the wa handle circumference?

schanop
09-08-2015, 04:06 PM
It is the same size as a large 240mm gyuto handle, not as large as Moritaka chuka that I used to have, though. That one was huge.

Zweber12
09-08-2015, 04:08 PM
what size is that shig santoku? :spin chair:

Advertised as 165mm though closer to 185mm

Mucho Bocho
09-10-2015, 04:24 PM
Pictures tell a thousand words. Gonbei 150 petty. Beautiful little knife. Not flexible, but thin. I wanted something to break down chicken, but still be useful for other tasks. Nothing fancy, but any knife package from JKI will put a smile on your face. Such a classy operation. Thanks Jon/Sarah

28924

28925

easy13
09-10-2015, 07:56 PM
Picked up a 270 Tanaka Ginsan Nashiji from Knives & Stones. Nice work on the tune up ,270 is a real beast, stiff, blade heavy with nice tip. Prefer the grind on Tanaka Blue #2 but hated the reactivity of the iron cladding so the Ginsan works fine by me. Nice & Sharp out the box and ran well through a shift in the kitchen with heavy a workload. Great deal for the price


http://i69.photobucket.com/albums/i64/KidAnkles/IMG_5842.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_5842.jpg.html)

marc4pt0
09-10-2015, 08:47 PM
Really dig my 240 Tanaka Ginsan. It's definitely earned its spot in my kit.

panda
09-11-2015, 01:05 AM
i vastly preferred the grind on ginsan (after thinning) vs the damascus, but the carbon steel is much nicer :D except for the damascus part.

Karnstein
09-11-2015, 05:50 AM
Guess that's the right time to chime in and post a picture of my ginsan

https://lh3.googleusercontent.com/-2xUNFEn8DH4/Vd8WCJwtwwI/AAAAAAAAEOg/YofCMyR9XLw/s1440-Ic42/20150827_135750.jpg

As advertised choil&spine are rounded for comfortable use. Still a Tanaka Ginsan, so overall blade F&F isn't on par with say a Ashi or Konosuke..mine has a few small grind marks near the handle for example. The Handle is flawless and definitely plays in a league of its own in that price range... handle&blade bonding has a minor gap on the upper side of the tang, but it's only visible and not something one feels while wielding the blade

https://lh3.googleusercontent.com/-fupoY63wKYw/Vd8WCpNnD5I/AAAAAAAAEOg/OXcg7lifidg/s1440-Ic42/20150827_135757.jpg

Has replaced my 240 Toyama, which has a handle that's way too big for me...will end up at BST somewhere on the future

https://lh3.googleusercontent.com/-u-ItCMFKZus/Vd8WJfmVFiI/AAAAAAAAEOg/t_cEx0Y1gwI/s1280-Ic42/20150827_140230.jpg

Profile is nice, height is perfectly fine... given the grind the tip can't compete with the ones on my lasers when it comes to dicing onions, but it's not that using the Tanaka on onion is a unpleasant. OOTB Edge was very good, but I may go out and thin the knife a bit... it tends to split medium&big carrots instead of cutting and the edge is not what we German call "Nagelgängig" (bends if lightly pressured against a pencil for example).

Weight is a tad over 200gr and that's perfectly fine for me...

https://lh3.googleusercontent.com/-Jusxj_uZ0hE/Vd8WLOKbxzI/AAAAAAAAEOg/60f3M1tUdu0/s1280-Ic42/20150827_140453.jpg

wai
09-11-2015, 06:32 AM
Purchased a Moritaka AS 180mm Deba direct.

It's nice and hefty, with the spine at 7mm wide at the handle/heel and a gradual taper towards to tip, 2.5mm 1cm from the tip.

The handle is a lovely dark wood and I think buffalo horn at the ferrule.

The choil area and spine are unfinished and sharp. The KU finish very dark and even.

The grind is seems adequate - can't tell until I try and sharpen it. It's been microbevelled on both sides.

Will see how it performs on some partridges tonight.

https://lh3.googleusercontent.com/p6_vx283-QH2B-iQVVSTArLtVNGo9xGoOiSfjH5BiUtKNO8Stq5rqOjdqp_oSCP6 iLpilkKlzxohQwSJVopfCOdebO5SYeu5IrENNmaypbw8u5bTVT 6PsfghnadpU64vIoJSa3SyPo0_TXbCQ23WTqorB7xZ96aIzjzg r1jP008wLacQEDcSzO1oXXua8ZQYF97yHhdobxQuMPguB0mqMU gCcsdGc4Y_3Cx4TM-KaEGrq3We9Y_eeGd8XDsz_PMgtKkkRwHfzwDrwF38B455Y-RPRji-fmXPXUaO5kaK6cgYUtFUqTFpgqqF_09wrGzYxmOI1tbi5oRwVT sf3_239X4rFTJ4cu46WpziA5T5g2EzdkTS2CMTKszlSqDmr_7e cZ2EYsfqqBDWdpokU6h9Yp_YD4bWP_MH3k1ZmR3WReaCTSsRDJ MCeO1OgMcq7QAnJfG1dPmVacND5xtYGd_GU9JdYiB9bQ84P2D6 zwgLTHG0FfGGaXljhn_XGKGTSf90m1PQa4TB5yoYs_peinIRPC wKMu51Az65itgCrtPYn4A=w1468-h826-no

https://lh3.googleusercontent.com/kRD2hVyijv9BblFWjuLPTaTtLtxkHz2kqtaOuG-jUQIYx2TiWBo4V9N9KCRClDwcNXJCbL7FB1r6vxGKE54yGE3iI nCB_-V3VStG8sAo8OyfOM5lKZa-Mk-NsUVLY15A3N_Pfhmle2pBrhUrUOM-ixaMud82oKA6JgOTBOqo0jzpR1oy0-wG7mY6FpCUYxhtEIL9fbc-gGfToXLzxGO5fbNyC-V93z2KEoBxZEQgXWN6BSpGoC3vEgYM5OgQMxxsqo954ITPBPpF 8zwV_yPS2jPWj33UIo5mz1Mt6N8ZXifDYjHlT45pUPtZQ647lK 7UeSKUX3bOBbhnEvXI2g9ahPyykzqMPYjXYBF7os8YSpe_yc9Q mZghHdEKhpMMh8TCW0-rycd1JJkNG6HzOVvl-qN_MeM8nwzcsOnyYHmVPUW0co65iHLEeagEJve5SLcJyU4Di3t TYb7nwq1id9awccOobuaOEPrmFrfv_fU4CPgh-diPZry1YZIMq9Ayi8_twiwcdBLCdzvIA5hNyser95jBYwtcpd4 ZOVm_P42OpcM=w1468-h826-no

https://lh3.googleusercontent.com/LDWf8F7SeWYKXILZ5nDYHvpItxZklQbqP2ubCWPclfwbFsEUUY JPqFMBp61uO0U1NBB5bv_XI98P2FgHleCzteDl1mQaF_JhAa3D isugMF0AU0WJoItEBoK33laBoCHp9NiGSDM4TmoZhOybED_XEj TqT3hS_65iO1_DQTS9nS4IIM0dCoz5dFk9iGrh58OTotV03uNQ lWLfCXTL2-i1wizG_N_w20ahKIdxmogyOgPpa0jPM41D1KJ8ixFpZvmFUOcY OBmg5aJ_ZH5KK4Cqb_gv5sK6779NrCCAK5F8Ji2lmWTfJFuKLT 9N06C65F7g_7UUmO6prwH7JvgcyBX8lX1_ZKlb-iVhDPTUBy4kK63B3iQ5o4obgI821I4ltAgCEH3bqQ8jX1B1Wji 6Kp8fVihoAUivjY1HNxykOE9NQIy5f6SbkCYNv1E9PcmPXyGSl bN4VKl-QpLIdvKmT7_LySv5Pi5vU5yEdVvGY7qICNH2-LTpnOt0Q0ebKV2WVyBxaEjZDgONpaFuP-TVX-lPkJF-9gUZOsVx3kodpHt4QBk=w508-h902-no

https://lh3.googleusercontent.com/ixEzSRPEVxC_Xp0RGQ2WzShmdDZ84RhQU1c79s1K8lKJcuh5Bc ivxz6UA4EWnEUxtdnsslyXLE119ubP1nf3aPd9xHqtqR3SH_D_ Qxuezm0ubEC4wOhjKEtZCXnvgcuejtaS-RQ_FtaOZHjPyTV3MvcutH3-x5mMI7jSup5r3raHmHL9RgJhNx_0gaUftZNsdgemTur_GBK8o2 xro9IEBP-NyivpXE99oADmSlBafxBDeM5okVnULar6-SZebQXmNXjEWNMt178ovC01zj_Qy4IMzQEBqnkZq4-a8AhjoVJhZ-e-HeE_14v15QLzZeCI1ry6NgmYbrV1pbvKeOo7M8bIqCTdLvotpd 7q-xOkGpLKbjgWY69QZfL5WDUHWCtcubBRqCn3lyQmbBGO8xQtjV5 0uScMdgAmgYz4wnqMpe_2KGS3pxzZaIUw9UMz-1b8Nten0HaXy063A0fIqA0MiDfvCGh8JhWj6TxGPZAVSigURKg 6VFTr0019vDo7WO3MBrvv1tbqWGVa1oVzcOBDit-7D49kHlX1tJnYhCTFzYQ=w508-h902-no

marc4pt0
09-11-2015, 08:50 AM
A little 230mm Mert Tansu. And a new knife case.


http://i1281.photobucket.com/albums/a520/marc4pt0/Mert%20Tansu/1441975624_20150904_091913-picsay_zpsv6vwda6z.jpg (http://s1281.photobucket.com/user/marc4pt0/media/Mert%20Tansu/1441975624_20150904_091913-picsay_zpsv6vwda6z.jpg.html)

Godslayer
09-11-2015, 09:05 AM
A little 230mm Mert Tansu. And a new knife case.


http://i1281.photobucket.com/albums/a520/marc4pt0/Mert%20Tansu/1441975624_20150904_091913-picsay_zpsv6vwda6z.jpg (http://s1281.photobucket.com/user/marc4pt0/media/Mert%20Tansu/1441975624_20150904_091913-picsay_zpsv6vwda6z.jpg.html)

Amazing.

JDA_NC
09-11-2015, 11:34 AM
Mert's knives are looking amazing!! His 52100 monosteels in particular look great. Really digging his workhorse grind too. Definitely on my wish list.

jackslimpson
09-11-2015, 12:15 PM
I'm jealous of the Tanaka Ginsan from Knives and Stones. I ordered a Damascus Blue #2 a while back. It traveled with dispatch until it reached Houston, when it was sent to the wrong post office, only to then be taken to "the plant," an ominous sounding name for a no-public-access facility where "postal corrections" take place. It's been stuck there for the last 4 days. Seeing the pictures with that Bubinga handle makes the wait even harder.

That Mert Tansu is stunning.

Cheers,

Jack

Mr.Magnus
09-12-2015, 03:32 PM
Latest one. Don Nguyen 250mm w2 hamon gyuto dressed in curly koa

http://i597.photobucket.com/albums/tt57/mange-g/10506623_1466617470313093_8927276887975453522_o_zp sukuxfyo7.jpg

Cheeks1989
09-12-2015, 05:18 PM
Latest one. Don Nguyen 250mm w2 hamon gyuto dressed in curly koa

http://i597.photobucket.com/albums/tt57/mange-g/10506623_1466617470313093_8927276887975453522_o_zp sukuxfyo7.jpg

Wow that is really slick. I have never gotten anything from him it might be time.

Mr.Magnus
09-13-2015, 01:43 PM
He makes awesome knives Cheeks

SousVideLoca
09-13-2015, 03:34 PM
Had the pleasure of trying out one of Don's prototypes a few years back, and was considerably impressed. Be interested to see how his technique has improved since.

Pensacola Tiger
09-13-2015, 04:17 PM
Had the pleasure of trying out one of Don's prototypes a few years back, and was considerably impressed. Be interested to see how his technique has improved since.

The prototype is wearing new shoes, after the original saya met an untimely end during the pass around. It's interesting to see the evolution of Don's knives.

28952

SousVideLoca
09-13-2015, 04:32 PM
Hey, I know that knife!

If memory serves, the original saya had a particular... ugh... "aroma," and I can't say I'm terribly sad to learn of its passing. :razz:

V1P
09-14-2015, 02:27 AM
Here's my new Tanaka Ginsan 270mm. Photo is courtesy of James of K&S. If everything goes well, I will be getting a saya for it.

http://i474.photobucket.com/albums/rr106/B_390_LU/ADEAD823-62A2-4BF0-9A04-454558C158DB.jpg

sharptools
09-14-2015, 03:18 AM
Here's my new Tanaka Ginsan 270mm. Photo is courtesy of James of K&S. If everything goes well, I will be getting a saya for it.

http://i474.photobucket.com/albums/rr106/B_390_LU/ADEAD823-62A2-4BF0-9A04-454558C158DB.jpg

I like the look of that profile!

V1P
09-14-2015, 03:33 AM
Same reason I got it in the first place. Profile looks good and grind looks like it can be a middle weight workhorse. James's refinements adds lots of value too, handle is excellent.

My only gripe with it is the tang slot size and the visible clear epoxy. For the price, I should be slapped for even mentioning this.

Karnstein
09-14-2015, 09:52 AM
Here's my new Tanaka Ginsan 270mm. Photo is courtesy of James of K&S. If everything goes well, I will be getting a saya for it.

http://i474.photobucket.com/albums/rr106/B_390_LU/ADEAD823-62A2-4BF0-9A04-454558C158DB.jpg

That looks lovely, like how flat the profile is and the tip looks a bit more pronounced than the ones on the two smaller Ginsans. But I would guess that a 270 workhorse is overkill for me as a home cook, 240 feels a nice fit (and sees more use along with my 210 Kohetsu AS than my 270 W2-Laser Konosuke K-tip).

But I may end up getting a 210 ginsan with the new stabilized handle versions. Not that I don't like the waxed handle on my 240, but such a 210 would be handy at the restaurant I work as a barkeeper for those occasions my stock of lemon&orange slices runs out during a shift.

jackslimpson
09-15-2015, 05:43 PM
Behold, after a ten day screw around with my local post office: Tanaka 240mm Damascus, Blue Steel, and Bubinga

http://i368.photobucket.com/albums/oo130/moegreen_photos/Tanaka%20240%20Blue%20Damascus%20Babinga_zpswxjnsa ob.jpg (http://s368.photobucket.com/user/moegreen_photos/media/Tanaka%20240%20Blue%20Damascus%20Babinga_zpswxjnsa ob.jpg.html)

This thing is so sweet. The horrible Blackberry photo does not do it justice. The handle is nice and buttery. The edge is fantastic. The choil and spine work are superb. Thanks Knives & Stones.

Cheers,

Jack

chipzaroy
09-16-2015, 11:28 AM
congrats, jack! glad you got that whole thing sorted out, and yes, she's a beaut. :)

AllanP
09-16-2015, 03:54 PM
https://scontent-yyz1-1.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/12002030_10153280420109833_7482758682079214471_n.j pg?oh=22cfec1246a3801797a84dca0d6ac884&oe=56A62A42

Got this at a Instagram giveaway from a new knifemaker from Sweden (Robin Dalman). He posts on the other KKF, he has been really generous with these giveaways I have two knives from him now.

it's 1095 steel, around 220-230mm at the edge, elder burls. I believe this is a practice gyuto.

It came pretty sharp out of the box, and pretty light and thin. I haven't had the chance to cut with it yet.

jackslimpson
09-16-2015, 06:15 PM
Latest one. Don Nguyen 250mm w2 hamon gyuto dressed in curly koa

http://i597.photobucket.com/albums/tt57/mange-g/10506623_1466617470313093_8927276887975453522_o_zp sukuxfyo7.jpg

This knife looks like it's from the future. Stunning knife, great concept and execution.

Cheers,

Jack

Lefty
09-18-2015, 04:09 PM
I'm already kind of in love with this. One of the "final knives" that Master Nagao will be putting out. It's a (almost)50/50 honesuki, in SLD. This is going to be a multi-purpose chicken knife and small meal prep knife. It's fast on the board!

http://i1209.photobucket.com/albums/cc399/Lefty-T/E77323F6-F9EB-49CC-BA18-40154F96040C.jpg (http://s1209.photobucket.com/user/Lefty-T/media/E77323F6-F9EB-49CC-BA18-40154F96040C.jpg.html)

El Pescador
09-18-2015, 05:38 PM
Like that saya material in the backround...that what I think it is?

aboynamedsuita
09-18-2015, 09:46 PM
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/966599E3-174D-4A87-B15C-91C654C3EF43_zpskhugzidu.jpg

Watanabe 240mm mirror polished Honyaki Gyuto. I have a friction fit saya too.

http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/035610EB-7556-4B69-917B-741726450E91_zps9bv86xlg.jpg

Very shiny.

http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/4D5E76BC-B608-4E59-97C4-9FFADCD55F37_zpssx55aziv.jpg

If you view it with the correct lighting you can see the Hamon. Any ideas on how to enhance it?

Lefty
09-18-2015, 10:20 PM
Like that saya material in the backround...that what I think it is?

I dunno. Some guy from SoCal had it sent here. Makes a decent background.....

El Pescador
09-18-2015, 10:29 PM
Does indeed. You planning to rehandle that thing? Work some of your magic?

Godslayer
09-18-2015, 10:30 PM
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/966599E3-174D-4A87-B15C-91C654C3EF43_zpskhugzidu.jpg

Watanabe 240mm mirror polished Honyaki Gyuto. I have a friction fit saya too.

http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/035610EB-7556-4B69-917B-741726450E91_zps9bv86xlg.jpg

Very shiny.

http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/4D5E76BC-B608-4E59-97C4-9FFADCD55F37_zpssx55aziv.jpg

If you view it with the correct lighting you can see the Hamon. Any ideas on how to enhance it?

Sexy, I presume your re-handling it, I look forward to seeing it complete and Hamon, should've argued for white steel lol :p

aboynamedsuita
09-19-2015, 12:02 AM
Sexy, I presume your re-handling it, I look forward to seeing it complete and Hamon, should've argued for white steel lol :p

Yep, need to sell off my K-tip first as that's my rehandle budget for the set here. I wanted to go with mirror polished Honyaki blue steel since I already have Sukenari shirogami #1 Honyaki gyuto, plus it'd match my Watanabe petty and kensaki yanagi. May I also add incoming kensaki Sujihiki :whistling:

sharptools
09-19-2015, 12:22 AM
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/966599E3-174D-4A87-B15C-91C654C3EF43_zpskhugzidu.jpg

Watanabe 240mm mirror polished Honyaki Gyuto. I have a friction fit saya too.

http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/035610EB-7556-4B69-917B-741726450E91_zps9bv86xlg.jpg

Very shiny.

http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/4D5E76BC-B608-4E59-97C4-9FFADCD55F37_zpssx55aziv.jpg

If you view it with the correct lighting you can see the Hamon. Any ideas on how to enhance it?

That is one beautiful knife. How tall is it? I love the height and profile.

aboynamedsuita
09-19-2015, 04:24 PM
That is one beautiful knife. How tall is it? I love the height and profile.

Thanks, it's 55mm at the heel

andre s
09-20-2015, 08:48 PM
2 most recent ones:
240 carbon Heiji
180 Matt Parkinson in 80crv2
250 vs 118 grams!

http://i1313.photobucket.com/albums/t542/ezthequeen/H%20amp%20MP_zpsywzmfold.jpg

Lefty
09-20-2015, 09:04 PM
I have a very similar knife of Matt's. It's a fun little guy that cuts nicely, and just wants to work for you. Congrats!

marc4pt0
09-21-2015, 03:04 PM
Kurosaki duo. The western handle one is new. I've been wanting one of these for quite some time now.
It's got some good heft/weight to it, comes in at 55mm height on the heel and cuts like I've come to expect for Kurosaki San- like a freaking dream.
I was surprised the choil and spine were not eased,in fact they were a little sharp. But that was a quick fix.

Overall, very happy with it.



http://i1281.photobucket.com/albums/a520/marc4pt0/Kurosaki/1442861843_20150921_144742-picsay_zpsrwphw6tq.jpg (http://s1281.photobucket.com/user/marc4pt0/media/Kurosaki/1442861716_20150921_144828-picsay_zps02bvwsbx.jpg.html)

http://i1281.photobucket.com/albums/a520/marc4pt0/Kurosaki/1442861716_20150921_144828-picsay_zps02bvwsbx.jpg

Godslayer
09-21-2015, 09:12 PM
Kurosaki duo. The western handle one is new. I've been wanting one of these for quite some time now.
It's got some good heft/weight to it, comes in at 55mm height on the heel and cuts like I've come to expect for Kurosaki San- like a freaking dream.
I was surprised the choil and spine were not eased,in fact they were a little sharp. But that was a quick fix.

Overall, very happy with it.



http://i1281.photobucket.com/albums/a520/marc4pt0/Kurosaki/1442861843_20150921_144742-picsay_zpsrwphw6tq.jpg (http://s1281.photobucket.com/user/marc4pt0/media/Kurosaki/1442861716_20150921_144828-picsay_zps02bvwsbx.jpg.html)

http://i1281.photobucket.com/albums/a520/marc4pt0/Kurosaki/1442861716_20150921_144828-picsay_zps02bvwsbx.jpg

Yu Kurosaki in 10 years time is going to be a top smith, His work is without rival in my opinion, His blades are stylish and all feel special dispute all being batch creations. I love those knives.

TheDispossessed
09-21-2015, 10:40 PM
29026

just arrived after 5 month wait. 180mm petty

dands
09-23-2015, 08:27 PM
Went ahead and splurged a little on a new workhorse as I am moving to a new restaurant starting the first week of October. Nothing too fancy, something that will retain, retain, and retain a sharp edge. Here she is, an Ashi Hamono Shirogami #2 270mm gyuto with magnolia ho on the handle and a horn ferrule ring. Hoping to wear this handle down quickly so I can swap it out for a darker wood. But yeah, I opted for this because I always try and support my local cutlery and my local one so happened to have this beaut in stock this afternoon.

http://i.imgur.com/a4EiCqV.jpg
http://i.imgur.com/hP3JsUz.jpg
http://i.imgur.com/nFmLUun.jpg

theo59
09-24-2015, 04:31 AM
Nice, Josh and his crew at Bernal are the best

Nick_Hall
09-24-2015, 11:27 AM
Compared to the extraordinary knives on this page, this is a pretty humble one, and one most have probably seen before. It's a CCK 1303 that I bought off of the BST board here a few days ago. It may not be pretty or unique, but I'm pretty excited about it. Everybody has to start somewhere :). I'm looking forward to putting an edge on it (it arrived dull as a hoe) and putting it through it's paces.


http://i1271.photobucket.com/albums/jj630/Dovo1695/Knives/20150923_161242_zpsn6klzzv4.jpg (http://s1271.photobucket.com/user/Dovo1695/media/Knives/20150923_161242_zpsn6klzzv4.jpg.html)

panda
09-24-2015, 01:20 PM
marc - if i ever got a stainless knife, that kurosaki would be on top of the list! looks amazing. how does it cut?
the info says 52mm which is a little narrow for me, did you request a taller one be picked out?

XooMG
09-24-2015, 01:36 PM
Hope I can get my Kurosaki knives back in the nearish future. I'd like to rework the bevels a bit, since mine were mediocre cutters out of the box, but there's enough material to make them pretty good.

marc4pt0
09-24-2015, 09:18 PM
marc - if i ever got a stainless knife, that kurosaki would be on top of the list! looks amazing. how does it cut?
the info says 52mm which is a little narrow for me, did you request a taller one be picked out?

I usually request that. On this one I forgot. Maybe they just remembered me? But it definitely surprised me when I got it to find the knife so tall at the heel. It performs very well. Minimal stiction. What also surprised me was that the knife had some pretty sharp corners on the spine and choil. Like I said before, it was a quick fix. Edge retention so far has been solid. Not the sharpest edge OTB, but minimal effort to get it where I like. The knife definitely has a bit of heft to it, even thought it's more on the thin side.
Overall I really like it. It's fun and I do love me some fun.

dands
09-25-2015, 04:02 PM
Ha. So I just picked up an Ashi 270 from Bernal the other day and then last night as I'm laying in bed, I see their instagram feed pop up with a lightly used wakui 210 gyuto for $160. slept on it, woke up this morning, took a shower, and picked the bad boy up. I've been using my suisin 180 petty for a while as my service/line knife and damn, this will be a huge upgrade over that 58hrc softness. spine and choil are already perfectly ground down ready to rollllllll.

http://i.imgur.com/JmBzHjC.jpg
http://i.imgur.com/CQdXyHb.jpg

Feeling like I came out pretty good on this deal.

cheflarge
09-25-2015, 05:07 PM
:plus1: :ubersexy: :cool2:

oldcookie
09-28-2015, 05:01 PM
Somedays, I just love Canada Post. Look what they dropped off:

http://i.imgur.com/7iQQ6tb.jpg

schanop
09-28-2015, 05:19 PM
That's a handsome carbon Heiji. Very good choice.


Somedays, I just love Canada Post. Look what they dropped off:

http://i.imgur.com/7iQQ6tb.jpg

dands
09-28-2015, 06:16 PM
Somedays, I just love Canada Post. Look what they dropped off:

http://i.imgur.com/7iQQ6tb.jpg

anyway we could get a choil shot of that? I've been super interested in these heijis. and any idea what the sharpening feel would be like when compared to AS or shiro1?

Dardeau
09-28-2015, 09:00 PM
Pretty close to white steel. Much easier to sharpen than the best heat treated AS. It is the same proprietary steel that Shigefusa uses, but heat treated differently (I think). They take a super nice edge and keep it reasonably well and are very easy to touch up.

oldcookie
09-28-2015, 09:47 PM
anyway we could get a choil shot of that? I've been super interested in these heijis. and any idea what the sharpening feel would be like when compared to AS or shiro1?

Here's a choil shot, pretty much the best I can do with an iPhone. :)

http://i.imgur.com/fIMPGXE.png

Haven't tried to cut with it yet, busy today. Hope I'll get to play it tomorrow.

havox07
09-28-2015, 10:08 PM
Seems very asymmetric for left hand use... should be interesting.

oldcookie
09-28-2015, 10:16 PM
Seems very asymmetric for left hand use... should be interesting.

Yeah, that's what I thought too when I looked at it but I didn't ask for a lefty. Really need to cut with it and see.

aboynamedsuita
09-28-2015, 10:57 PM
Seems very asymmetric for left hand use... should be interesting.


Yeah, that's what I thought too when I looked at it but I didn't ask for a lefty. Really need to cut with it and see.

Did I hear someone say a lefty :whistling:

oldcookie
09-29-2015, 12:48 AM
Couldn't resist. Didn't have much, just a piece of left over daikon, and cucumber. Cuts really well, worked better than my SIH on the daikon. Didn't steer, so I think the grind is fine. Will test more tomorrow. :)

joyless
09-29-2015, 08:25 AM
http://i.imgur.com/DiZFD15.jpg

Masashi Kobo 210mm SLD
Itinomonn 240mm V2
Tadafusa 164mm Blue #2, handle by Anton

Sorry for crappy cellphone picture, best I can do with my Nexus in low light right now :/

XooMG
09-29-2015, 08:28 AM
I've been tempted a few times to grab one of those Masashi knives and give it a satin finish to better deal with scratches.

SolidSnake03
09-29-2015, 08:46 AM
Wow that Masashi is tall! Looks to be a bit taller than the 240mm Itinomonm yet its only a 210 and those Itinomonm aren't exactly short either....

joyless
09-29-2015, 09:39 AM
Itinomonn is exactly 50mm at the heel, Masashi is 51,5mm, so yeah, it's tall, but it's one of the reasons I decided to go for it, I have large hands :)

I plan to give it a satin finish, but I'll need to practice on some cheap stainless knives first.

So far I have mixed feeling about the Masashi, it feels awesome in the hand, quite thin behind the edge, I love how flat it is, fit and finish are top notch and it comes with friction fit saya, but I guess I was expecting a little more when it comes to cutting performance. It's wedging a little on big onions and carrots (but really, just a little), but the steel sharpens very well, and if the edge retention is as good as I think it will be, I think I'll keep it.

Lefty
09-29-2015, 09:45 AM
Did I hear someone say a lefty :whistling:

Crap...too bad. I've dealt with Heiji a few times, and it's always a simple transaction, and easy "upgrade". Pretty sure it was the same price as a righty, too. With that being said, you might not even notice, considering the type of grind on Heiji knives.

EDIT* I just saw the pic, and I think you got a lefty. Just sayin.

ChuckTheButcher
09-29-2015, 10:41 AM
Tillman line knife.29158

pleue
09-29-2015, 11:10 AM
Beauty! I got a nakiri from him and it's one of my favorites. Is that linden/lime wood? Looks like a similar block to mine

ChuckTheButcher
09-29-2015, 11:26 AM
Beauty! I got a nakiri from him and it's one of my favorites. Is that linden/lime wood? Looks like a similar block to mine

Yeah. He really does great work.

ChuckTheButcher
09-29-2015, 11:30 AM
Some new damascus Carter's.
29166291632916429165
A Prsian neck, a wabocho, a nakiri and a gyuto.

lucabrasi
09-29-2015, 11:48 AM
Joyless, I found the tall tip of my masashi 240 to be my least favorite aspect. Too much drag through horizontal cuts on onions. Putting a very acute edge has helped the matter, and the steel has handled it well.

AllanP
09-29-2015, 02:56 PM
Some new damascus Carter's.
29166291632916429165
A Prsian neck, a wabocho, a nakiri and a gyuto.

damn, his Damascus actually look really nice, they cost quite a bit too

ChuckTheButcher
09-29-2015, 04:22 PM
Bhakti Sa 8.5 in ladder damascus with spalted mango.
2916829167

Rader/Asai collaboration 170mm nakiri with stainless damascus and maple burl.
29169

Dave Martell
09-29-2015, 04:36 PM
Bhakti Sa 8.5 in ladder damascus with spalted mango.
2916829167





OK whobedoobe?

Looks very Rader influenced.

brainsausage
09-29-2015, 04:40 PM
I see some Maumasi in there to.

Dave Martell
09-29-2015, 04:41 PM
I see some Maumasi in there to.


Yup

He was a Rader student?

Pensacola Tiger
09-29-2015, 04:42 PM
Bhakti has been apprenticing under David Lisch.

Dave Martell
09-29-2015, 05:32 PM
Bhakti has been apprenticing under David Lisch.


Makes sense. Thanks

Haburn
09-29-2015, 06:06 PM
I see some Maumasi in there to.

Yes, I believe this Western style handle began with Mareko when he was renting space at Lisch's.

ChuckTheButcher
09-29-2015, 06:13 PM
Yeah that whole seattle crew has a distinct style.

Dave Martell
09-29-2015, 06:21 PM
But did Lisch study under Rader?

chefcomesback
09-29-2015, 06:38 PM
But did Lisch study under Rader?

I thought Rader had worked in David Lisch's studio and had used his Damascus briefly few years ago

ChuckTheButcher
09-30-2015, 01:09 AM
I thought Rader had worked in David Lisch's studio and had used his Damascus briefly few years ago

Yes he did, I have a Rader gyuto with Lisch feather damascus. One of my favorite knives.

Lefty
09-30-2015, 08:38 AM
I like that knife A LOT, Chuck. Very Maumasi, and that's a Damned good thing, if you ask me.

I like looking at it as a bit of a regional style that has been influenced by all of the big guys - Rader, Maumasi, Lisch, and of course Kramer.

I want one from all of them, but only have my Rader, which is my prize piece.

Hbeernink
09-30-2015, 03:14 PM
I like that knife A LOT, Chuck. Very Maumasi, and that's a Damned good thing, if you ask me.

I like looking at it as a bit of a regional style that has been influenced by all of the big guys - Rader, Maumasi, Lisch, and of course Kramer.

I want one from all of them, but only have my Rader, which is my prize piece.

I'll just leave this here......

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

icanhaschzbrgr
09-30-2015, 03:52 PM
I must confess that's one of the most beautiful Maumasi knives I've seen

marc4pt0
09-30-2015, 05:34 PM
That man is definitely onto something. Nice score!

Godslayer
09-30-2015, 07:29 PM
I'll just leave this here......

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

Maumasi is in my opinion one of the few makers that can challange HHH for pure beauty. That is beautiful

Hbeernink
09-30-2015, 08:33 PM
Maumasi is in my opinion one of the few makers that can challange HHH for pure beauty. That is beautiful

yeah, completely agree that Randy's making excellent stuff (along with his son). For example.....
that's blue #2 steel, shigefusa profile, randy jr. layered steel, african blackwood and carbon handle.

https://farm1.staticflickr.com/282/19817280454_b1ed902193_k.jpg (https://flic.kr/p/wcbK4d)Haas gyuto (https://flic.kr/p/wcbK4d) by hans beernink (https://www.flickr.com/photos/z0h/), on Flickr

ChuckTheButcher
09-30-2015, 09:22 PM
What a beauty

Godslayer
09-30-2015, 09:38 PM
yeah, completely agree that Randy's making excellent stuff (along with his son). For example.....
that's blue #2 steel, shigefusa profile, randy jr. layered steel, african blackwood and carbon handle.

https://farm1.staticflickr.com/282/19817280454_b1ed902193_k.jpg (https://flic.kr/p/wcbK4d)Haas gyuto (https://flic.kr/p/wcbK4d) by hans beernink (https://www.flickr.com/photos/z0h/), on Flickr

Trade you my HHH protech lol.

Dave Martell
09-30-2015, 10:47 PM
That's a cool ass pattern on that HHH!

ChuckTheButcher
10-01-2015, 11:32 AM
2920329204HHH blue 2 san mai 270 suji

Bloodroot blade 300mm scimitar/suji29205

Cheeks1989
10-01-2015, 04:43 PM
Love that sujihiki by hhh.

Lefty
10-01-2015, 05:35 PM
Love them all!

Lefty
10-01-2015, 07:35 PM
Ok, so this is dumb, but I have been thinking about the Rader/Kramer/Maumasi/Lisch similarities, and just felt like it got twisted somewhere, so here goes... As far as I remember it:

Mareko and I are friends, and through his progression, I've been bugging him about everything from influence to artistry to advice on which wood to use...and from what I can recall, Mareko worked with Bob Kramer for about three years, learned a ton (including damascus), and rented space next to Dave Lisch, in Dave's school. I remember that they bounced ideas off each other, and that Dave used to do completely different handles until Mareko came along...so take it for what it's worth. The similarities are a result of Rader teaching some stuff to Dave, Dave teaching Mareko some stuff, Mareko teaching Dave about handles, edge thinness, etc, and of course Bob is there, as an influence on Maumasi's work, purely because he is a wealth of knowledge, and he apprenticed under him for three or so years.
Anyways, if you ask any of the guys in the industry, they don't tend to care so much about who taught whom, but rather with whom they bounced ideas off of, and shared their knowledge. It's basically a big knowledge exchange, which is great for all of us, because it makes everybody up their game and make a better and more incredible piece for the end user.
Ok, rant over. :)

Dave Martell
10-01-2015, 07:49 PM
Ok, so this is dumb, but I have been thinking about the Rader/Kramer/Maumasi/Lisch similarities, and just felt like it got twisted somewhere, so here goes... As far as I remember it:

Mareko and I are friends, and through his progression, I've been bugging him about everything from influence to artistry to advice on which wood to use...and from what I can recall, Mareko worked with Bob Kramer for about three years, learned a ton (including damascus), and rented space next to Dave Lisch, in Dave's school. I remember that they bounced ideas off each other, and that Dave used to do completely different handles until Mareko came along...so take it for what it's worth. The similarities are a result of Rader teaching some stuff to Dave, Dave teaching Mareko some stuff, Mareko teaching Dave about handles, edge thinness, etc, and of course Bob is there, as an influence on Maumasi's work, purely because he is a wealth of knowledge, and he apprenticed under him for three or so years.
Anyways, if you ask any of the guys in the industry, they don't tend to care so much about who taught whom, but rather with whom they bounced ideas off of, and shared their knowledge. It's basically a big knowledge exchange, which is great for all of us, because it makes everybody up their game and make a better and more incredible piece for the end user.
Ok, rant over. :)



It's clear to see that these guys all influenced each other, I like it. Thanks for that info Tom.

Casaluz
10-02-2015, 01:33 AM
Just received a Tesshu Damascus Gyuto in Blue 1 steel. It is a beautiful an unusual knife that I asked Takeshi at Aframestokyo to order a long time ago. It is a single bevel gyuto which I have not seen before. I have been using it on both vegetables and proteins and it is absolutely marvelous in its performance. I love it. Here are a couple of pics

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_170202_zpsmhoqol4j.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_170156_zpsk5y8p0jo.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_170233_zps7bgkgyoh.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_174834_zpswpbfed4h.jpg

420layersofdank
10-02-2015, 02:25 AM
Just received a Tesshu Damascus Gyuto in Blue 1 steel. It is a beautiful an unusual knife that I asked Takeshi at Aframestokyo to order a long time ago. It is a single bevel gyuto which I have not seen before. I have been using it on both vegetables and proteins and it is absolutely marvelous in its performance. I love it. Here are a couple of pics

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_170202_zpsmhoqol4j.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_170156_zpsk5y8p0jo.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_170233_zps7bgkgyoh.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_174834_zpswpbfed4h.jpg

Whoa that's cool but how is that different from a Deba? And from my experiences with SB knives, I would expect major steering , no? Very curious

DamageInc
10-02-2015, 06:33 AM
Couldn't resist Maksim's sale. I fell so completely in love with my 300mm Toyama Noborikoi Sujihiki that I just had to have a gyuto from him as well.

247mm long, 56mm tall at the heel.

http://gabeazo.com/images/d5deddef9f65debf25ed.png

http://gabeazo.com/images/e68a912f6a9f20fc7c13.png

Sadly, the choil is not rounded, but that's an easy fix.

marc4pt0
10-02-2015, 07:20 AM
I came duo close to snagging one of those Toyamas myself. I've heard great things about these

Lefty
10-02-2015, 07:46 AM
I'm doing some stuff on one of those sujis. Very nice knives.

Casaluz
10-02-2015, 12:29 PM
I have two debas and they are thicker with taller blades and different profile for the edge, although I can see myself using it on smaller fish as I would a deba. The Tesshu has the profile of a gyuto but it is single bevel and made with the same techniques as the traditional Japanese knives. It was made by Kenichi Shiraki, the same blacksmith that does knives for both Murray Carter and Takeshi Aoki I am experimenting with it now and I am far from being as knowledgeable as many others in this forum. I do not notice major steering but cutting does feel different. I find myself inclining the blade a little for proteins as I do with the yanagiba, however, with vegetables, the flat side follows better my knuckles and the bevel releases the food very nicely. I am really happy and I am learning by using it, which is a joy. It seems it is also very easy to put a great edge in the stones.

Twistington
10-02-2015, 03:26 PM
http://i.imgur.com/4yt1Sur.jpg?1

Martell gyuto and Toyama sujihiki.

Dave Martell
10-02-2015, 03:59 PM
http://i.imgur.com/4yt1Sur.jpg?1

Martell gyuto and Toyama sujihiki.


Dang, look at that handle! :doublethumbsup:

panda
10-02-2015, 10:45 PM
toyama looks a bit like watanabe

El Pescador
10-02-2015, 11:14 PM
Couldn't resist Maksim's sale. I fell so completely in love with my 300mm Toyama Noborikoi Sujihiki that I just had to have a gyuto from him as well.

247mm long, 56mm tall at the heel.

http://gabeazo.com/images/d5deddef9f65debf25ed.png

http://gabeazo.com/images/e68a912f6a9f20fc7c13.png

Sadly, the choil is not rounded, but that's an easy fix.

Did the exact same thing!

ecchef
10-03-2015, 06:47 AM
Dang, look at that handle! :doublethumbsup:

Dan, is that your work?!

Dave Martell
10-03-2015, 11:40 AM
toyama looks a bit like watanabe


That was my very first thought.

Dave Martell
10-03-2015, 11:42 AM
Martell gyuto


Dang, look at that handle! :doublethumbsup:


Dan, is that your work?!


Yes it's Dan's handle. I've been waiting to see what he would do - he's got the skillz!

Lefty
10-03-2015, 10:34 PM
That was my very first thought.

I'm doing some work on one, and I thought it was like Singatirin. Beautiful knife, no matter whose works it resembles.

Lefty
10-03-2015, 10:35 PM
Yes it's Dan's handle. I've been waiting to see what he would do - he's got the skillz!

It's a beauty! Dan's work is always beautiful, but this one is maybe my favourite.

aboynamedsuita
10-03-2015, 11:28 PM
Not sure if the same Toyama, but I have Ken Toyama nigiri-basami. Apparently there is an apprentice relationship going back several generations (Toyama's father was Shinichi's great grand father's apprentice), so perhaps that explains the resemblance (IIRC both from Sanjo too)?

Von blewitt
10-05-2015, 09:30 PM
http://i1323.photobucket.com/albums/u595/huwjones1983/8D0E0617-A1EA-4995-88B1-6DEE4576098C_zpsi79qwegd.jpg (http://s1323.photobucket.com/user/huwjones1983/media/8D0E0617-A1EA-4995-88B1-6DEE4576098C_zpsi79qwegd.jpg.html)

brainsausage
10-05-2015, 11:00 PM
http://i1323.photobucket.com/albums/u595/huwjones1983/8D0E0617-A1EA-4995-88B1-6DEE4576098C_zpsi79qwegd.jpg (http://s1323.photobucket.com/user/huwjones1983/media/8D0E0617-A1EA-4995-88B1-6DEE4576098C_zpsi79qwegd.jpg.html)

Tourne on the menu soon, I take it?

Von blewitt
10-05-2015, 11:11 PM
Tourne on the menu soon, I take it?
I'm kind of obliged to now

brainsausage
10-06-2015, 12:05 AM
I'm kind of obliged to now

It is potato season. Well, it is in the states anyways...

marc4pt0
10-06-2015, 10:22 AM
Tourne Broccoli stems. Yummy And pretty

mikedtran
10-06-2015, 11:32 PM
180mm Kasumi Wakui Gyuto. Got it for an exceptional bargain at ~$100 USD shipped

http://i.imgur.com/USbmnY6.jpg?1
http://i.imgur.com/3S8s3SB.jpg?1

TheDispossessed
10-07-2015, 09:55 AM
29261

First pocket knife, figured I'd start strong.

aboynamedsuita
10-07-2015, 04:42 PM
29261

First pocket knife, figured I'd start strong.

:shocked3: never thought I'd see you with a takeda lol.

TheDispossessed
10-07-2015, 06:47 PM
I keep trying! maybe third time is the charm. I'm actually pretty impressed with this one overall so far, makes a hell of a box opener always.
:shocked3: never thought I'd see you with a takeda lol.

chinacats
10-07-2015, 07:22 PM
I keep trying! maybe third time is the charm. I'm actually pretty impressed with this one overall so far, makes a hell of a box opener always.

Does it have a locking mechanism?

TheDispossessed
10-07-2015, 07:55 PM
Does it have a locking mechanism?

just my thumb. fingers crossed....but maybe that makes it worse.

sharptools
10-08-2015, 01:03 AM
http://i.imgur.com/BSh3jc0.jpg

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

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

My 180mm Wakui came in today. Stainless clad white #2. Not a laser but performs very well. Used it to make 3 dishes for dinner tonight, finely minced a couple of onions, garlic, diced carrots, celery and zucchini. Slight patina already as you can see but core steel is pretty typical of white #2 which is not very reactive at all. The handle is ho wood with buffalo ferrule and large as mikedtran mentioned. I took a picture of it next to my 210 Gesshin Ginga for comparison. The spine is rounded all the way and choil is lightly rounded. Overall pretty good fit and finish but not at the same level as my Gesshin Ginga. I can't quite tell if the gap in handle is filled or not and may need to fill to prevent stuff from going inside.

For ~$100 shipped I don't know what more I can ask for.

Bigbadwolfen
10-08-2015, 05:53 PM
Where did you guys get those wakui for such a bargain price?

pjotr
10-08-2015, 06:26 PM
CleanCut.se had them for 795sek

drake
10-09-2015, 12:21 AM
Nice Kasumi!

Zweber12
10-09-2015, 07:34 AM
Came back from a business trip this week and 'happen to run into these two babies.' At least that is what I told my wife when I came home. Extremely happy to add two Shigefusa Kasumis to my growing collection: 270mm Sujihiki (Thanks Sam!) and 210mm Usuba:

http://www.geijn.com/img/shigs/shigs1.jpg
http://www.geijn.com/img/shigs/shigs2.jpg
http://www.geijn.com/img/shigs/shigs3.jpg
http://www.geijn.com/img/shigs/shigs4.jpg
http://www.geijn.com/img/shigs/shigs5.jpg
http://www.geijn.com/img/shigs/shigs6.jpg
http://www.geijn.com/img/shigs/shigs7.jpg
http://www.geijn.com/img/shigs/shigs8.jpg
http://www.geijn.com/img/shigs/shigs9.jpg
http://www.geijn.com/img/shigs/shigs10.jpg
http://www.geijn.com/img/shigs/shigs11.jpg
http://www.geijn.com/img/shigs/shigs1.jpg

Von blewitt
10-09-2015, 08:08 AM
2 beauties!

brainsausage
10-09-2015, 11:40 PM
Nice finds and nice pics.

Cheeks1989
10-09-2015, 11:56 PM
Haha You are welcome Zweber12. I'm glad you like it!

aboynamedsuita
10-10-2015, 01:27 AM
Watanabe 270mm Honyaki mirror polished blue #2 Kensaki Sujihiki.
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/6A8E3182-23F7-401C-88A1-E8A3E263FD27_zpszyanpify.jpg

You can see the Hamon a bit better at this angle.
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/ABB2753C-E995-42BC-B7C7-EBF04E1ABE45_zpsnmcqrbi3.jpg

I'll have to take a family photo at some point with the 240mm gyuto, 150mm petty and 330mm kensaki yanagi.

Smurfmacaw
10-10-2015, 01:36 AM
can you do a photo without the lighting effects? I'd like to see how fine a "mirror" finish is. I've been thinking about a honyaki for a while now...

aboynamedsuita
10-10-2015, 01:49 AM
can you do a photo without the lighting effects? I'd like to see how fine a "mirror" finish is. I've been thinking about a honyaki for a while now...

I'll make a point to do that over the weekend, the lighting in my kitchen really casts a lot of shadows so I usually have to try and turn on the under cabinet lighting. For obvious reasons a mirror finish runs into issues with lighting due to reflections.

guyskr
10-10-2015, 05:28 AM
Just got my birthday present from my gf's dad, a SS 210mm Heiji gyuto :knife:
sorry for the crappy photo quality of this very not crappy knife
http://oi58.tinypic.com/2uy2mom.jpg

brainsausage
10-10-2015, 11:57 AM
I'll make a point to do that over the weekend, the lighting in my kitchen really casts a lot of shadows so I usually have to try and turn on the under cabinet lighting. For obvious reasons a mirror finish runs into issues with lighting due to reflections.

I find natural lighting is much more forgiving, especially if you're using a camera phone.

ramenlegend
10-10-2015, 01:58 PM
http://i1337.photobucket.com/albums/o680/ramenlegend/IMG_20151010_105301865_HDR_zps9kp2bid3.jpg (http://s1337.photobucket.com/user/ramenlegend/media/IMG_20151010_105301865_HDR_zps9kp2bid3.jpg.html)
from the recent ebay bonanza. I can't wait to break 80 quail with this thing on monday!

aboynamedsuita
10-10-2015, 02:12 PM
http://i1337.photobucket.com/albums/o680/ramenlegend/IMG_20151010_105301865_HDR_zps9kp2bid3.jpg (http://s1337.photobucket.com/user/ramenlegend/media/IMG_20151010_105301865_HDR_zps9kp2bid3.jpg.html)
from the recent ebay bonanza. I can't wait to break 80 quail with this thing on monday!

Nice!

Cheeks1989
10-14-2015, 11:32 AM
Mert Tansu 250mm suminagashi wa sujihiki with walrus ivory.
http://i.imgur.com/aDPRJZW.jpg

mikedtran
10-14-2015, 12:17 PM
Beautiful knife, really loving Mert's work more and more by the day!

ChuckTheButcher
10-14-2015, 04:52 PM
Beautiful knife, really loving Mert's work more and more by the day!

Agreed. Beautiful.

malexthekid
10-14-2015, 05:12 PM
Agreed. Beautiful.

Motion passed. I am really resisting throwing money at Mert right now

knyfeknerd
10-14-2015, 07:02 PM
Dude! sexy one by Mert!
It means a lot that Mert is (still) a full-time working chef. He knows first hand what will and will not perform.

And ramenlegend-I cannot wait to hear how the mini K-Dawg works. I would be tempted to keep it in my pocket at all times.

Cheeks1989
10-14-2015, 08:18 PM
Yeah Mert is the man. I'm in love with his work.

marc4pt0
10-15-2015, 07:32 AM
I'll third this. Mert's work, and his willingness to offer nothing but first class performance (even if it's at his own cost) is top drawer. He clearly enjoys making knives, and I'm lead to believe this joy is only second to his passion of supplying fellow cooks with a tool that works exactly how he/we want it to.

marc4pt0
10-15-2015, 07:55 AM
[QUOTE=ramenlegend;378416]http://i1337.photobucket.com/albums/o680/ramenlegend/IMG_20151010_105301865_HDR_zps9kp2bid3.jpg (http://s1337.photobucket.com/user/ramenlegend/media/IMG_20151010_105301865_HDR_zps9kp2bid3.jpg.html)

Congrats on the score! I was watching these as well. Pretty dope piece to have. How's it feel having something that's part of a special heritage?

johnleebikeguy
10-15-2015, 11:12 AM
Hey Everyone, I'm looking to purchase a Masamoto KS 240mm. I've been looking around on Ebay, Amazon, and a few other online sites, including CKTG, and JCN. All of them are either charging $340+, or out of stock.

I came across a store on Etsy, that has one listed for $300. Has anyone here purchased from this store before? Here is the link below.

deltaplex
10-15-2015, 11:24 AM
So I'm guessing no one has had time to place an order.

chinacats
10-15-2015, 11:49 AM
[QUOTE=johnleebikeguy;378851]Hey Everyone, I'm looking to purchase a Masamoto KS 240mm. I've been looking around on Ebay, Amazon, and a few other online sites, including CKTG, and JCN. All of them are either charging $340+, or out of stock.

I came across a store on Etsy, that has one listed for $300. Has anyone here purchased from this store before? Here is the link below.



Try Rakuten...

chiffonodd
10-15-2015, 03:55 PM
http://global.rakuten.com/en/store/subaru/item/ks3124/

KS 240 for $259.74

chinacats
10-15-2015, 03:57 PM
Or this one (http://global.rakuten.com/en/store/yamakawa/item/masamoto-ks3124/) for 222. I would've posted a link before but was on my phone. That said, this is a thread (http://www.kitchenknifeforums.com/showthread.php/13891-masamoto-ks-just-a-project-knife-nowadays) from a few years back about my experience with these.

Mucho Bocho
10-15-2015, 04:43 PM
Remember Masamoto KS run long. The 240 is a substantial knife

marc4pt0
10-15-2015, 05:59 PM
This is the one knife that I've always wanted to get but just never pulled the trigger. Came so close so many times. The above mentioned thread did influence my decision a couple times. Seems like the badasss OG KS isn't what they're putting out these days. Maybe I'll stumble upon one sometime. I've always liked the profile. In fact I had gotten 2 other knives that were profiled after the KS that were both very fun to use, just too thin or too short for me.

TheDispossessed
10-15-2015, 06:17 PM
Ah the old KS, used to sell here on BST for close to 400, now they sit on eBay for 300. I had one once, wasn't impressed by anything but it's extra length. sounds weird i know but hey.

El Pescador
10-15-2015, 06:26 PM
Ah the old KS, used to sell here on BST for close to 400, now they sit on eBay for 300. I had one once, wasn't impressed by anything but it's extra length. sounds weird i know but hey.

Got to love the shape though...sexiest shaped gyuto in my mind...

Dardeau
10-15-2015, 06:40 PM
I loved my KS, but it didn't like the way I sharpened. It didn't stay pretty if you thin as you sharpen unless you put the sandpaper to it, and it didn't like the easily touched up microbevel. But as long as you sharpened it like it wanted to be sharpened it cut really well, and has a great length and profile. I sold mine, then it got sold again, and I haven't seen it relisted since. I'd be tempted.

TheDispossessed
10-15-2015, 07:58 PM
Got to love the shape though...sexiest shaped gyuto in my mind...
I also liked the supreme pointiness of it for a while but these days a more classic shig or sakai profile is what i want.

El Pescador
10-15-2015, 09:02 PM
The tip gave it more of an "all arounder" appeal to me.

johnleebikeguy
10-16-2015, 12:04 PM
Thanks for the input. What kind of stones were you using?

marc4pt0
10-16-2015, 12:25 PM
Not very New, in fact I've had it for 16 years, but I just found this little nostalgic gem while cleaning out my basement post flood.
I've never used it, though it has been used. I missed Orientation because I decided to make a pit stop in Niagara Falls and enjoy a couple beers with the scenery. Figured I might not get the opportunity again. I was moving from St Louis to Montpellier and took a nice long road trip. Long because I was using a AAA Trip map. No navigation in the cars back then.

Because I missed Orientation, and I guess they ran out of knives, I got this used one. Oh well. Definitely great memories though. Funny how much has changed in such a little time span- GPS, navigation, internet, food scene and culinary trends

http://i1281.photobucket.com/albums/a520/marc4pt0/knives/20151016_111216_zps2m39sgni.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/knives/20151016_111237_zps2gmknein.jpg

Godslayer
10-16-2015, 12:27 PM
Not very New, in fact I've had it for 16 years, but I just found this little nostalgic gem while cleaning out my basement post flood.
I've never used it, though it has been used. I missed Orientation because I decided to make a pit stop in Niagara Falls and enjoy a couple beers with the scenery. Figured I might not get the opportunity again. I was moving from St Louis to Montpellier and took a nice long road trip. Long because I was using a AAA Trip map. No navigation in the cars back then.

Because I missed Orientation, and I guess they ran out of knives, I got this used one. Oh well. Definitely great memories though. Funny how much has changed in such a little time span- GPS, navigation, internet, food scene and culinary trends

http://i1281.photobucket.com/albums/a520/marc4pt0/knives/20151016_111216_zps2m39sgni.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/knives/20151016_111237_zps2gmknein.jpg

You know you have to use it now, bring it to work and take it through a full day.

Corrado
10-18-2015, 02:09 PM
After many years using high carbon stainless steel and reactive carbon Sabatiers I decided to investigate options from the other side of the Pacific, namely japanese made kitchen knives. Always been fascinated by the Samurai sword culture so this was a natural progression.
I've bought and returned several blades, namely a 210 Richmond Laser in AS steel, 210 and 240 W#2 Gesshin Kagekiyo's so I have a fairly good idea of what these knives are about.
I've read a LOT of posts bashing the Teruyasu Fujiwara blades due to F&F issues and have seen the photos of the Western handled pass around which I think really got the ball rolling so to speak. I wanted a Wa handle so this was a non issue. The HT of the W#1 was intriguing but I wasn't willing to pay the high price from a distributor so contacted Fujiwara-san directly.
Many have said its a crap shoot ordaining direct from Japan, that the communication is less than stellar and many feel its a risk not taking. I would agree to some extent regarding a few of the criticisms, namely the communication. It sometimes took several days to get a response. The key was to be civil, patient and explain clearly what I wanted. After 50+ emails (no joke) and 3 months of communication I finally received the knives I wanted.
I wanted lightweight knife with a machi and an eased spine. I'm not sure if Fujiwara-san eases all his Nishiji blades now but mine were nicely smoothed and rounded so much that its hard to see the core steel.
The first knife he made for me was over 200g so this was a non starter. The second had a 49mm heel height and 105g. He forgot I wanted a machi so made a 3rd knife and this had 44mm heel height. Even though i was looking for one gyuto I decide to take the 2nd and 3rd knives as they were significantly different in design.
The knives arrived within 3 days via Express mail, nicely packaged and presented.

I'll have custom handles installed at some point.

Top is the 105g 210 Gyuto with 49mm heel height. Cutting edge is exactly 211mm.

Bottom is the 125g 210 Gyuto with 44mm heel height. Cutting edge 210mm. This one also has a machi.

http://img.photobucket.com/albums/v204/Haydn/DSC_0412_zpscmxm9nwq.jpg (http://smg.photobucket.com/user/Haydn/media/DSC_0412_zpscmxm9nwq.jpg.html)

http://img.photobucket.com/albums/v204/Haydn/DSC_0413_zpszuyjaxpt.jpg (http://smg.photobucket.com/user/Haydn/media/DSC_0413_zpszuyjaxpt.jpg.html)

Here are the choil shots.

49mm
http://img.photobucket.com/albums/v204/Haydn/DSC_0423_zpsgyuys9tu.jpg (http://smg.photobucket.com/user/Haydn/media/DSC_0423_zpsgyuys9tu.jpg.html)

44mm
http://img.photobucket.com/albums/v204/Haydn/DSC_0416_zpsmb2daqen.jpg (http://smg.photobucket.com/user/Haydn/media/DSC_0416_zpsmb2daqen.jpg.html)

Finally a photo of the nicely eased spines. Hard to see the core steel on these blades. 49mm on the left.

http://img.photobucket.com/albums/v204/Haydn/DSC_0430_zps8t5shrgj.jpg (http://smg.photobucket.com/user/Haydn/media/DSC_0430_zps8t5shrgj.jpg.html)

Chicagohawkie
10-18-2015, 03:14 PM
Some great knives and some great information on how to communicate with Fujiwara. Am curious though, did your level of customization cost you anything over his standard cost for the knives?

Corrado
10-18-2015, 03:15 PM
Some great knives and some great information on how to communicate with Fujiwara. Am curious though, did your level of customization cost you anything over his standard cost for the knives?

No, same price.

lobby
10-18-2015, 03:25 PM
This was a gift for my brother but just received this Tanaka ginsan from James at knives and stones. I gotta say, this is a very attractive knife and it cuts well too.

http://img.fae.ro/6a3e3e.jpeg

For sure one of the best bangs for the buck out there.

Chicagohawkie
10-18-2015, 03:25 PM
Hats off to you sir! Very nice set of TFs. Enjoy.