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Salty dog
10-29-2012, 08:41 PM
I used it today. I always say every knife has a purpose. I was trying to find something it was good at.

Frozen mango cutter. Best I've used yet!

Twistington
10-29-2012, 08:52 PM
I used it today. I always say every knife has a purpose. I was trying to find something it was good at.

Frozen mango cutter. Best I've used yet!

How about fire wood or an upcoming zombie apocalypse?

add
10-29-2012, 08:54 PM
How can anyone make and sell anything for that price. The materials alone would have to be more than that.


my guess is... Pakistan. steel is cheap in conflict zones.
Lotta decent stuff by makers (for the price) and semi-quality materials coming out of Thailand, at least in personal knives...

EdipisReks
10-31-2012, 10:40 AM
Singatirin Honyaki 240 mm Wa Gyuto

stevenStefano
10-31-2012, 06:28 PM
If you posted pictures they don't work EdipisReks. Curious as to what this one is like, not many seem to have purchased one

Lefty
11-01-2012, 04:48 AM
I actually had to look this one up. Sounds like a cool knife, and with Maxim as the vendor, you know it'll be a quality piece! You did get it from him, right? :)

I have a knife coming, but I'm going to keep it quiet until the "big reveal". It's not a typical knife for our group, but the reviews are very, very good, and the maker could quite possibly be Dos Equis Guy.

picopox
11-01-2012, 10:37 AM
Yoshiaki Fujiwara 270mm Gyuto (Kiyoshi Kato)

Too bad work and school eats up all my time to play with it though. :(

https://dl.dropbox.com/s/f7pcmwlfm2i4v9a/2012-10-26%2023.19.59%20%28Medium%29.jpg?dl=1

EdipisReks
11-01-2012, 10:39 AM
If you posted pictures they don't work EdipisReks. Curious as to what this one is like, not many seem to have purchased one

i don't have it yet, and it'll be a little while, as it's going straight to Eamon for a saya. i'll post pics once it's in hand. this was indeed bought from Maxim.

K-Fed
11-01-2012, 01:00 PM
Just rolled the dice on a 10 inch nogent from TBT and a 10 and 6 inch blades from gamme antique at the K-Sab shop in france. Had to satisfy my lust for sabs again, not that the buzz from the Martell makeover sab in my bag is wearing off or anything. Pics to come soon.

K-Fed
11-02-2012, 10:36 AM
Also forgot to mention this little guy. Got it in the mail while I was at work yesterday. I originally got it to be my first rehandle project but the handle looks like it's in pretty good shape and I may just rock it stock for a while.

http://i.imgur.com/ejJpA.jpg (http://imgur.com/ejJpA)

NO ChoP!
11-03-2012, 01:55 PM
Lefty, sorry, I do not make knives, but if I did....

Mike9
11-03-2012, 09:32 PM
I picked up this Tagaki Honyaki Gyuto recently off the 'bay. It was in rough shape and had a chip on the tip. I spent some hours getting the blade back in shape - thinning and a new primary bevel and grinding out the chip. Here it is with the handle I made. It's an amazing knife - thin, light, nimble and a joy to work with.

11097

11099

11098

heirkb
11-04-2012, 01:17 PM
255 Marko practice gyuto in 52100
Tojiro ITK bread

These are not particularly new, but I waited to post them until everything was ready to go with them. I finally finished up the sheaths and Mike Henry was kind enough to find a handle to put on the practice Marko gyuto. The sheaths are just regular basswood from the art supply store. I had to dig through a bunch of them to find a few that had some interesting but fairly understated (it is basswood after all) grain.

http://i709.photobucket.com/albums/ww92/heirkb/photo1-15.jpg
http://i709.photobucket.com/albums/ww92/heirkb/photo2-13.jpg
http://i709.photobucket.com/albums/ww92/heirkb/photo3-12.jpg

Carl
11-05-2012, 05:07 PM
Ichimonji 360 TOC. The cutting edge is close to 370mm and is made from what is termed special carbon steel (AS?). Arrived today, minutes ago.

Thanks Bishamon!

https://pbs.twimg.com/media/A691muVCQAEftKl.jpg:large

https://pbs.twimg.com/media/A691qIHCMAEH3iC.jpg:large

kalaeb
11-05-2012, 06:19 PM
That is the biggest gyuto I have ever seen. Curious as to what you will use it for?

Carl
11-05-2012, 07:01 PM
I'll use it primarily as a carver/slicer for the big porchettas and briskets I make, plus hams, turkeys and other big meaty things, and to play with when cutting up the normal things, mise, squash and butchery. A more reasonable 240 is on the shopping list, but this deal came available, and I've got a beater 225 I'm using right now so it fills a gap in my tiny collection. Actually, it's the first, lol. Since I'm not working in a professional kitchen as of yet, it'll take me months to learn on it before I seriously consider my next upgrade. And seeing as how it looks like a sword I don't have to worry about the missus borrowing it.

Customfan
11-05-2012, 08:05 PM
Michael Rader
210mm Damascus Gyuto
Koa integral western handle.

240mm gyuto is my favorite size but as it turns out... I find myself reaching for my 210mm glestain and my suisin quite a bit... Maybe even more than my 240mm. Under certain circumstances! :cool2:

http://i1311.photobucket.com/albums/s676/customfan1/IMG_0683.jpg

More photos in the gallery section!

mhenry
11-05-2012, 10:08 PM
Nice job on the sheaths



255 Marko practice gyuto in 52100
Tojiro ITK bread

These are not particularly new, but I waited to post them until everything was ready to go with them. I finally finished up the sheaths and Mike Henry was kind enough to find a handle to put on the practice Marko gyuto. The sheaths are just regular basswood from the art supply store. I had to dig through a bunch of them to find a few that had some interesting but fairly understated (it is basswood after all) grain.

http://i709.photobucket.com/albums/ww92/heirkb/photo1-15.jpg
http://i709.photobucket.com/albums/ww92/heirkb/photo2-13.jpg
http://i709.photobucket.com/albums/ww92/heirkb/photo3-12.jpg

EdipisReks
11-06-2012, 12:15 AM
240 Gengetsu white gyuto.

Johnny.B.Good
11-06-2012, 12:31 AM
240 Gengetsu white gyuto.

Congrats, sounds like a great knife (per Andrew's review this morning, and others).

Time for an update (http://www.kitchenknifeforums.com/showthread.php/3782-EdipisReks-knives?p=58910&viewfull=1#post58910)!

sachem allison
11-06-2012, 12:40 AM
I picked up this Tagaki Honyaki Gyuto recently off the 'bay. It was in rough shape and had a chip on the tip. I spent some hours getting the blade back in shape - thinning and a new primary bevel and grinding out the chip. Here it is with the handle I made. It's an amazing knife - thin, light, nimble and a joy to work with.

11097


11099

11098

THat was you? Bastard! lol. It was almost mine until I had to go cook something, damn customers and wanting to eat.

EdipisReks
11-06-2012, 01:03 AM
THat was you? Bastard! lol. It was almost mine until I had to go cook something, damn customers and wanting to eat.

this job would be great, if it weren't for the customers.

http://i.imgur.com/wL2Ad.jpg

cclin
11-06-2012, 02:45 AM
:oops:

cclin
11-06-2012, 02:50 AM
Martell 240mm wa-gyuto
I score this knife from Josh & Dave did wonderful restore job for me!! Thanks Dave!:laugh:
I love Martell gyuto's profiles: wide blade(55mm) but feel very nimble!
http://i1054.photobucket.com/albums/s482/54cclin/CIMG1410.jpg
http://i1054.photobucket.com/albums/s482/54cclin/CIMG1413.jpg

EdipisReks
11-06-2012, 02:55 AM
Martell 240mm wa-gyuto
I score this knife from Josh & Dave did wonderful restore job for me!! Thanks Dave!:laugh:
I love Martell gyuto's profiles: wide blade(55mm) but feel very nimble!
http://i1054.photobucket.com/albums/s482/54cclin/CIMG1410.jpg
http://i1054.photobucket.com/albums/s482/54cclin/CIMG1413.jpg

damn, nice!

Mike9
11-06-2012, 07:17 AM
THat was you? Bastard! lol. It was almost mine until I had to go cook something, damn customers and wanting to eat.

:lol2: don't you just hate that? :lol2:

jayhay
11-06-2012, 02:13 PM
Just put up a thread on this one. Shibazi 210 carbon cleaver. And I put a fresh handle on it :)

11230 11231

Don Nguyen
11-06-2012, 10:45 PM
That's an awesome handle! And cleaver!

EdipisReks
11-06-2012, 10:56 PM
Gengetsu 240 white 2 gyuto. with some of Jon's soap.

Johnny.B.Good
11-06-2012, 11:08 PM
Gengetsu 240 white 2 gyuto. with some of Jon's soap.

A second (http://www.kitchenknifeforums.com/showthread.php/7655-Show-your-newest-knife-buy?p=154909&viewfull=1#post154909) one?!

EdipisReks
11-06-2012, 11:16 PM
A second (http://www.kitchenknifeforums.com/showthread.php/7655-Show-your-newest-knife-buy?p=154909&viewfull=1#post154909) one?!

just the one. i forgot that i posted it, already.

Johnny.B.Good
11-06-2012, 11:19 PM
just the one. i forgot that i posted it, already.

I had to ask, as I know you are not above having two of the "same" item. :)

Paradox
11-07-2012, 03:00 AM
I have been meaning to post this for a while. Got it a couple of weeks ago. Since I have something else on the way now I figured I better get caught up.

This replaced a 13 year old Wusthof in my line up. It rocks.

http://i254.photobucket.com/albums/hh99/sjw800/miyabi01.jpg
http://i254.photobucket.com/albums/hh99/sjw800/miyabi02.jpg

jayhay
11-07-2012, 11:50 AM
That's an awesome handle! And cleaver!

Thanks, Don :)

K-Fed
11-08-2012, 01:03 PM
10 in chef and 6 inch utility from the gamme antique from the K sabatier shop in france. Grind is a little un even, F&F is a little rough but it doesn't bother me. I have a weird love for all things sabatier as long as they're older or NOS. The nogent from TBT had to go back. Apparently they're grinding them differently at the moment and it may have well been a western deba. Very thick and heavy. No good. One would think they would mention that on the website. Big time bummer I was really looking forward to having a nice nogent in the kit.

http://i.imgur.com/xWue6.jpg (http://imgur.com/xWue6)

EdipisReks
11-08-2012, 01:20 PM
I had to ask, as I know you are not above having two of the "same" item. :)

true enough!

Mike9
11-09-2012, 04:36 PM
Here's a vintage Lamson Goodnow model 7166 10" carbon chef knife. It was pretty rough when I got it last week . . . all better now.

11357

EdipisReks
11-09-2012, 05:01 PM
the Gengetsu is my new benchmark. looking forward to getting the Honyaki from Maxim, though, to see how they compare.

EdipisReks
11-09-2012, 05:01 PM
Here's a vintage Lamson Goodnow model 7166 10" carbon chef knife. It was pretty rough when I got it last week . . . all better now.

11357


wow, that looks great!

Mike9
11-09-2012, 05:05 PM
Thanks - I removed the old handle, cut a tang with a machi, reshaped the blade a little, rounded the spine and choil, polished then etched the blade, then put a nice cutting edge on it. The handle is Desert Ironwood and Oak burl. This knife sounds good on the board too.

Andrew H
11-09-2012, 05:47 PM
the Gengetsu is my new benchmark. looking forward to getting the Honyaki from Maxim, though, to see how they compare.

They set a pretty high bar. I'm glad you like it.

sachem allison
11-09-2012, 08:33 PM
10 in chef and 6 inch utility from the gamme antique from the K sabatier shop in france. Grind is a little un even, F&F is a little rough but it doesn't bother me. I have a weird love for all things sabatier as long as they're older or NOS. The nogent from TBT had to go back. Apparently they're grinding them differently at the moment and it may have well been a western deba. Very thick and heavy. No good. One would think they would mention that on the website. Big time bummer I was really looking forward to having a nice nogent in the kit.

http://i.imgur.com/xWue6.jpg (http://imgur.com/xWue6)

sounds like you may have accidentally gotten a chef de chef instead of a regular chef knife. try Bernal cutlery online they have the same Sabatiers at a good price.

Paradox
11-09-2012, 08:49 PM
I knew my new knife was coming today so I raided the garden for chard, carrots, shallots, and onions. Also picked up a nice big knob of chuckroast. Going to give it a workout and make a pot of stew at the same time. It's so AWESOME! :cool2:

Thanks again Dave.

http://i254.photobucket.com/albums/hh99/sjw800/dmhiro.jpg

http://i254.photobucket.com/albums/hh99/sjw800/dmhiro02.jpg

Dave Martell
11-09-2012, 08:52 PM
Looking good Scott :thumbsup:

K-Fed
11-10-2012, 11:17 AM
sounds like you may have accidentally gotten a chef de chef instead of a regular chef knife. try Bernal cutlery online they have the same Sabatiers at a good price.

That's exactly what I thought, and suggested but the woman on the other end of the phone said that's just how they were coming in. :confusedsign: I'm supposed to be getting a call when the next shipment comes in, in December if they get properly ground nogents in.

mainaman
11-12-2012, 03:02 PM
Just came in, one of the 270mm kasumi Yoshihide ( One of Shigefusa sons) with integral bolster.
The knife has massive clouds on the cladding, the bolster included, that are not showing on camera right now, but after I polish with natural stones will come out nicely.
I am waiting for one very nicely figured set of Desert Ironwood scales to arrive and will do my first rehandle ever on this knife.

http://i46.tinypic.com/95tno8.jpg

heldentenor
11-12-2012, 04:13 PM
Can't wait to see how that turns out! It's certainly a beautiful blade.

Von blewitt
11-13-2012, 03:12 AM
Wow! That is going to look amazing. Congratulations, nice score


Just came in, one of the 270mm kasumi Yoshihide ( One of Shigefusa sons) with integral bolster.
The knife has massive clouds on the cladding, the bolster included, that are not showing on camera right now, but after I polish with natural stones will come out nicely.
I am waiting for one very nicely figured set of Desert Ironwood scales to arrive and will do my first rehandle ever on this knife.

http://i46.tinypic.com/95tno8.jpg

kalaeb
11-13-2012, 03:15 AM
Just came in, one of the 270mm kasumi Yoshihide ( One of Shigefusa sons) with integral bolster.
The knife has massive clouds on the cladding, the bolster included, that are not showing on camera right now, but after I polish with natural stones will come out nicely.
I am waiting for one very nicely figured set of Desert Ironwood scales to arrive and will do my first rehandle ever on this knife.

http://i46.tinypic.com/95tno8.jpg

That is a heckuva good looking knife.

schanop
11-16-2012, 08:06 PM
Last two that showed up, and probably last two for this year: Shigefusa Kasumi Yo-Gyuto 240mm and Heiji Semi-Stainless Kurouchi Damascus Santoku 210mm.

http://lh4.googleusercontent.com/-HRon1H3VOFg/UJcwcKb7GSI/AAAAAAAAAtA/rUrfWUdVTq4/s1200/heiji_santoku_4.jpg

http://lh5.googleusercontent.com/-6NE-kzHYf9U/UKbRMvsnPSI/AAAAAAAAAuQ/jsa23NmrGus/s1200/shigefusa_gyuto_3.jpg

Justin0505
11-16-2012, 10:03 PM
I knew my new knife was coming today so I raided the garden for chard, carrots, shallots, and onions. Also picked up a nice big knob of chuckroast. Going to give it a workout and make a pot of stew at the same time. It's so AWESOME! :cool2:

Thanks again Dave.

http://i254.photobucket.com/albums/hh99/sjw800/dmhiro.jpg

http://i254.photobucket.com/albums/hh99/sjw800/dmhiro02.jpg

Oh so you're the person with excellent taste who snagged the hero of all hiros. Well done with that purchase and also with the planning and foresight to have a big pile of stuff to cut up waiting and ready for as soon as you took it out of the box. I need to start doing that on new knife days.

mhenry
11-17-2012, 09:11 PM
Just got this one today, but I can already tell I am gonna like it. 270mm Tad. Gyuto

stevenStefano
11-17-2012, 09:19 PM
Don't see many of them about now. Interesting to see what you think of it

Notaskinnychef
11-19-2012, 09:32 PM
Well i know it's not anything special, especially with the amazing custom work available here, but after lots of help and feedback from the group round here I actually order a 240 gyoto from carbonext. Being new to this site and the knife culture I am excited to get it and own a real knife, rather than the hodge podge from box stores that I currently have.

Thanks again everyone for the help

brainsausage
11-19-2012, 09:45 PM
Well i know it's not anything special, especially with the amazing custom work available here, but after lots of help and feedback from the group round here I actually order a 240 gyoto from carbonext. Being new to this site and the knife culture I am excited to get it and own a real knife, rather than the hodge podge from box stores that I currently have.

Thanks again everyone for the help

Hope you enjoy your new purchase! Pics and a review are always appreciated!(says the guy with no means to upload pics...)

eto
11-19-2012, 09:50 PM
Nice looking knife. Let us know how you like it. Big fan of the Tads.

Notaskinnychef
11-19-2012, 09:54 PM
Well considering this will be my first quality knife im sure I will blown away by it, but once it and my new block arrives (20*20*3 end grain) i will take a few pictures for sure.

Was kinda odd never holding the knife before I bought it. So I weighted all my current knifes, measured blades and grips and kinda made a hybrid/freak show knife with taped on weights and such to give me an idea of what the size and weight would be. Ofc the balance was crap but it gave me some idea of what's to come

Johnny.B.Good
11-19-2012, 10:41 PM
Well considering this will be my first quality knife im sure I will blown away by it, but once it and my new block arrives (20*20*3 end grain) i will take a few pictures for sure.

Congratulations on pulling the trigger! I don't think most of us get to handle the knives we buy prior to purchasing them, relying instead on pictures, measurements, reviews, expert advice, and experience with other knives. If it doesn't suit you for some reason, you can always put it up for sale here to help fund your next purchase. I've never handled a Carbonext, but have read plenty of positive reviews. I hope it's all that you expect it to be and more, and that you'll let us know what you think once it arrives.

Notaskinnychef
11-19-2012, 11:34 PM
Thx, just got an email from the seller that it will be shipped today and here in 4-6 days (altho who knows how long it might be held up for customs?). Sometime next week I will at least write my views after using it, altho I wanna wait for a picture until I have my new board too lol

kalaeb
11-19-2012, 11:38 PM
Well i know it's not anything special, especially with the amazing custom work available here, but after lots of help and feedback from the group round here I actually order a 240 gyoto from carbonext. Being new to this site and the knife culture I am excited to get it and own a real knife, rather than the hodge podge from box stores that I currently have.

Thanks again everyone for the help

I really like the CN. Thinking about buying a new one as well.

Notaskinnychef
11-20-2012, 01:43 AM
I really like the CN. Thinking about buying a new one as well.

I'd love to hear what tips or ideas you have after using yours for a while. Being both new to that knife as well any quality knives makes me info hungry lol

crimedog72
11-20-2012, 02:48 PM
My first step up from Henckels/Wusthof/Sab/etc!

http://www.japaneseknifeimports.com/kitchen-knives/gesshin-ginga/gesshin-ginga-210mm-white-2-wa-gyuto.html#

I must say, this thing is a revelation. Cuts thru veg with almost zero force, and leaves a surface so smooth I want to carve an inscription on it. Time will tell on this, but so far does not seem to be very reactive.

Balance and weight very different from anything else I have (almost weightless and balance not nearly so far back as my other knives). Still getting used to this, but it's not what I'd call a hardship. It's my first wa handled knife, which I like so far. Only minor regret is the length - I chose 210 over 240 so it would be comfortable for both my wife and I to use. I wouldn't mind having the extra length. On the other hand...she seems to like using this knife as much as I do, so I expect there will be more in the not too distant future.

Andrew H
11-20-2012, 07:25 PM
leaves a surface so smooth I want to carve an inscription on it.

That has to be one of my favorite lines on KKF.

DeepCSweede
11-20-2012, 08:19 PM
11602

Nice lot of Sab's

Notaskinnychef
11-23-2012, 01:50 AM
my knife cleared customs today, under 48 hours after it left japan, such quick shipping. if I am lucky, i might get it tomorrow before the weekend, otherwise its gonna be monday :(

Von blewitt
11-26-2012, 01:18 AM
After selling off and trading a big chunk of my collection over the last month, this week I started seeing some new toys arrive! 3 Shiges, 1 Carter, 1 Kato and a Heiji. I have a feeling these will be staying for a while! http://i1323.photobucket.com/albums/u595/huwjones1983/1A558613-8C9F-4981-88AE-AA759E1CFD85-19311-00001D83A8F3B620_zpsfb572c6e.jpg

Lucretia
11-26-2012, 01:27 AM
WOW!!!! All of that in one week? :drool:

Von blewitt
11-26-2012, 01:34 AM
The Wa-shig came about 3 weeks ago, the rest turned up this week! A couple of them werent planned but sometimes when the opportunity arrises you have to jump on it.

quantumcloud509
11-26-2012, 01:58 AM
Just put up a thread on this one. Shibazi 210 carbon cleaver. And I put a fresh handle on it :)

11230 11231

DUDE! Thats such a sick cleaver! It would look nice in my collection if you ever decide to...you know...need something else...

Johnny.B.Good
11-26-2012, 02:21 AM
Impressive haul, Huw!

apicius9
11-26-2012, 02:23 AM
Impressive haul, Huw!

+1. And, if I may say so, there is a bit of overlap in functionality... ;)

Stefan

mr drinky
11-26-2012, 01:28 PM
That's crazy. Nice lineup.

k.

AFKitchenknivesguy
11-26-2012, 02:15 PM
That's a lot of coin to drop at once, good grief!

jayhay
11-26-2012, 03:20 PM
DUDE! Thats such a sick cleaver! It would look nice in my collection if you ever decide to...you know...need something else...

Thanks man, very appreciated!

eaglerock
11-26-2012, 03:33 PM
After selling off and trading a big chunk of my collection over the last month, this week I started seeing some new toys arrive! 3 Shiges, 1 Carter, 1 Kato and a Heiji. I have a feeling these will be staying for a while! http://i1323.photobucket.com/albums/u595/huwjones1983/1A558613-8C9F-4981-88AE-AA759E1CFD85-19311-00001D83A8F3B620_zpsfb572c6e.jpg

Wow, Beautiful knives :fanning:

gentlecook
11-26-2012, 04:53 PM
congratz with great knifes!

3 Shiges, 1 Carter, 1 Kato and a Heiji.
Heiji is SS or carbon ?

how about compare this 4 various makers, steels and profiles ?

Von blewitt
11-26-2012, 05:40 PM
Heiji is SS 210mm santoku
I will give you my thoughts after I've used them a bit

turbochef422
11-26-2012, 08:03 PM
Tough act to follow. These are knives bought on the forum over the last couple weeks.
Ealy parer, mizuno, zakuri, takeda, and a Fowler
11714

turbochef422
11-26-2012, 08:07 PM
11715

mr drinky
11-28-2012, 01:14 AM
I have been sort of lazy posting pictures, but these are my three most recent. The meteorite blade from Randy, a vintage pre-forgecraft from Lefty, and my little parer from Del. The lighting was crap, but I tried to take a couple of pictures of the damascus steel.

k.

Don Nguyen
11-28-2012, 02:24 AM
You gotta tell us what Randy's knife is like. That's unreal.

cclin
11-28-2012, 02:36 AM
You gotta tell us what Randy's knife is like. That's unreal.

+1...I'm curious how does The meteorite blade preform too:scratchhead:

Johnny.B.Good
11-28-2012, 02:44 AM
That meteorite blade is a beast!

RobinW
11-28-2012, 02:45 AM
11715

Is that the Fowler that BPrescot had on the market? If so the steel is awesome.
And if you think it's too fat send it to Stephan and have him thin it. I have a sisterknife (i actually got to choose from three blades) and mine is scary thin in the front end!

turbochef422
11-28-2012, 10:45 AM
That the one. It's a little fat but I love it so far. I'm definitely gonna abuse it in the kitchen. Love it.

Lefty
11-28-2012, 11:01 AM
Turbochef, that Fowler is a beauty! It definitely stole the show in your line-up!

Great hauls/pics everyone.

stevenStefano
11-28-2012, 08:09 PM
http://dl.dropbox.com/u/55200245/IMAG0498.jpg

DeepCSweede
11-28-2012, 09:36 PM
http://dl.dropbox.com/u/55200245/IMAG0498.jpg

New toy from Lefty?

stevenStefano
11-28-2012, 09:52 PM
Something like that yeah

Johnny.B.Good
11-29-2012, 12:41 AM
Something like that yeah

Awesome.

Aphex
12-11-2012, 10:19 AM
Yoshikane v2 slicer 270mm + Sakai Yusuke thick ks clone 240mm

http://i48.tinypic.com/nd4cis.jpg

Chefdog
12-11-2012, 11:11 AM
Yoshikane v2 slicer 270mm + Sakai Yusuke thick ks clone 240mm

http://i48.tinypic.com/nd4cis.jpg

Any comments on how you're liking the performance of these two? I've been considering trying the Yusuke KS as well as a Yoshikane, but probably in the SKD. I'd love to hear what you think of these.

franzb69
12-11-2012, 11:20 AM
i'd love to hear the performance on the sakai yusuke as well

=D

EdipisReks
12-11-2012, 12:03 PM
http://i.imgur.com/CnOiJ.jpg (http://imgur.com/CnOiJ)

bad, low light pic, but a 270 Heiji semi-stainless gyuto and a 240 Singatirin honyaki gyuto.

Lefty
12-11-2012, 12:14 PM
240mm Masamoto KS Gyuto.

I'm really impressed with the feel and pure cutting performance of this knife. It's in need of a tune-up, but I like that it's already broken in. This way, I don't feel scared to really put it to the test.

http://i1209.photobucket.com/albums/cc399/Lefty-T/57F20208-8234-4A3C-9F62-959D1BA0B79A-6803-000005794A0B8DBD.jpg

eaglerock
12-11-2012, 03:27 PM
Any comments on how you're liking the performance of these two? I've been considering trying the Yusuke KS as well as a Yoshikane, but probably in the SKD. I'd love to hear what you think of these.

I own both and they are awesome ;)

Lefty
12-11-2012, 04:58 PM
I had the stones out and worked my new toy. Here are a couple fancy pants shots.

http://i1209.photobucket.com/albums/cc399/Lefty-T/FB81C3CD-8888-45E2-961D-3E2BE88728DE-7101-000005BB1867AD89.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/44DA7BFA-4278-416C-89AF-200272542929-7101-000005BB4EE2014D.jpg

WiscoNole
12-11-2012, 07:57 PM
Love that knife ^

Crothcipt
12-12-2012, 05:01 AM
I had the stones out and worked my new toy. Here are a couple fancy pants shots.

http://i1209.photobucket.com/albums/cc399/Lefty-T/FB81C3CD-8888-45E2-961D-3E2BE88728DE-7101-000005BB1867AD89.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/44DA7BFA-4278-416C-89AF-200272542929-7101-000005BB4EE2014D.jpg
love the dog tracks in the back ground. It would be a great pic for the store if you decide to use it.

Jmadams13
01-02-2013, 03:31 PM
I know I know, but recieved a gift certificate to them from a well meaning mother for Christmas. This style as always intrigued me, so I figured why not. I seem to be lucky, as it doesn't seem to have the noted overgrinds that others here have had with these. Gonna turn it into a project knife of some sorts. Now to soften the KU a little (as with all on this line, its very rough) but I have a few others from this line, and do love the steel once a little work is out into it. Time to go try her out...

http://i.imgur.com/r41GK.jpg

Christo711
01-02-2013, 11:05 PM
just bought one myself i absolutely love the finesse of this knife i turn potatoes like a mofo with this thing

panda
01-02-2013, 11:31 PM
http://sphotos-a.xx.fbcdn.net/hphotos-ash4/383765_4699884388015_1271845786_n.jpg
mac ultimate 10" gyuto

Johnny.B.Good
01-02-2013, 11:34 PM
Cool picture, Panda!

How do you like the knife?

panda
01-02-2013, 11:41 PM
it's a tank, but not practical for line use, too much of a beast, haha. love the handle, but it could be a tad thinner/lighter/less belly. the steel is great and holds well, factory edge is so good that i don't even want to open it up. might try the leaner version in 9" mac pro.

Jmadams13
01-02-2013, 11:50 PM
Looks like a tank. Any choil and spine shots?

Lefty
01-03-2013, 11:17 PM
This:

http://i1209.photobucket.com/albums/cc399/Lefty-T/B2ECF63E-7E13-4C9F-A9A7-8F8C4C901148-1555-00000252684571A3.jpg

heldentenor
01-03-2013, 11:38 PM
Lefty KU mioroshi?

El Pescador
01-03-2013, 11:42 PM
I'm thinking a TC...

Patatas Bravas
01-03-2013, 11:44 PM
http://i.imgur.com/CnOiJ.jpg (http://imgur.com/CnOiJ)

bad, low light pic, but a 270 Heiji semi-stainless gyuto and a 240 Singatirin honyaki gyuto.

Both nice, but I really like this Singatirin. What wood is it you have on the handle?

Von blewitt
01-04-2013, 04:14 AM
Both nice, but I really like this Singatirin. What wood is it you have on the handle?

I think it's the burnt chestnut sanded back

Lefty
01-04-2013, 05:57 AM
Pesky is right. :D It's a left-handed gyuto, made by TC. I've only used it a couple of times, but off the bat, I knew it was something special. The most intriguing part about the knife, besides the looks, is that it has me re-thinking what makes a good/great cutter. Heft and a proper grind (thin BTE with food releasing directly at the shinogi line) cuts as effortlessly as a laser. Between Rodrigue, Harner and Tslil, I seem to be more than taken care of in the "holy crap, this knife blows my mind and I'm going to steal it from Tom when his back is turned I don't care if I'm not left-handed screw it I deserve it as much as he does and he already has so many great knives it's sickening" department.

jeff1
01-06-2013, 11:06 PM
I'm hanging out, waiting on my first decent knives to turn up, my 240 ******** laser wa gyuto, 150 hiromoto petty and just for kicks 1303 cleaver. Should be fun.

tomsch
01-06-2013, 11:47 PM
My ******** Artifex AEB-L 210mm showed up this week. Primary bevel was so-so but that's not an issue since I'm going to do a reprofile. So far it did well for chili prep including processing a 2lbs chuck roast. Did ok at cutting up herbs which is the only time I do rocking cuts. My 1095 Landi custom is a little better at the rocking cuts but not as thin for trimming fat off the roast. Very light knife that is easy to prep quickly so it's going to see alot of use in the kitchen.

Lefty
01-07-2013, 04:54 PM
Here are a few pics of my TC gyuto:

http://i1209.photobucket.com/albums/cc399/Lefty-T/7CA4622A-18B7-4C2A-A6D6-5C0C5FAD7BAA-4945-0000063F29E95B02.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/BE4E7C62-FA83-4DCB-8962-89EE843FBFBF-4945-0000063F4BFBBC12.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/72227DE3-BED5-4D73-9E80-473D8C2E68C4-4945-0000063F3B016A40.jpg

I kinda love this thing. Can you tell? :D

stevenStefano
01-07-2013, 04:56 PM
Does it steer much?

quantumcloud509
01-07-2013, 05:01 PM
The only knife im taking to work today. It better perform or im dead meat lol.12546

Patatas Bravas
01-07-2013, 05:52 PM
I think it's the burnt chestnut sanded back

Gracias, Huw! It looks nice sanded back no?

Lefty
01-07-2013, 08:49 PM
One more...couldn't resist. Is it sad these pics are on my phone?

http://i1209.photobucket.com/albums/cc399/Lefty-T/7C3992C5-0166-488C-B05E-A8246455FF99-5111-0000065156F42D7B.jpg

As for steering, I guess it would, but I must correct it without thinking. I like how thin it can cut with little effort, despite being a badass bruiser.

RRLOVER
01-07-2013, 08:57 PM
One more...couldn't resist. Is it sad these pics are on my phone?

http://i1209.photobucket.com/albums/cc399/Lefty-T/7C3992C5-0166-488C-B05E-A8246455FF99-5111-0000065156F42D7B.jpg

As for steering, I guess it would, but I must correct it without thinking. I like how thin it can cut with little effort, despite being a badass bruiser.

Very Nice.....She looks like a Fun knife to use.

schanop
01-07-2013, 11:13 PM
More Santoku spree for me, a humble KU finish single bevel Santoku from Iizuka-san. This is the thinest single bevel knife I have and have seen; crazy thin; even thinner than anorexics Arisugu A-type kiritsuke I have.

https://lh6.googleusercontent.com/-0zT8BOo1c4Q/UOuNRnubuLI/AAAAAAAAAvw/TV2KXPKcyh0/s1200/shig_ku_santoku_0.jpg
https://lh5.googleusercontent.com/-h0L-jE0E-qE/UOuNSE5g7TI/AAAAAAAAAvo/RFsNwtgZ0uI/s1200/shig_ku_santoku_1.jpg

schanop
01-07-2013, 11:26 PM
And also a gyuto spree: end of last year kasumi, and just landed kitaeji.

https://lh3.googleusercontent.com/-XWo2TSn2Jic/UOuRQFZ6zmI/AAAAAAAAAwM/BJYvUZLts4Y/s900/shig_gyutos_0.jpg

eto
01-07-2013, 11:54 PM
Visiting the west coast this week and had a chance to stop by Jon and Sara at JKI. Couldn't walk out empty handed and pick up Zakuri 240mm Blue #1. A lot of knife at a great value.

Photo in the top left is Jon sharpening a customers petty.
Bottom left Jon is inspecting the knife.
Top right is Jon sealing the deal on my new knife.
Bottom right Jon being the gracious host he is, serving some beer.

Great shop and experience.

http://i1249.photobucket.com/albums/hh513/Jasoneto/photo_zpsf4c49b03.jpg

brainsausage
01-08-2013, 04:22 AM
Visiting the west coast this week and had a chance to stop by Jon and Sara at JKI. Couldn't walk out empty handed and pick up Zakuri 240mm Blue #1. A lot of knife at a great value.

Photo in the top left is Jon sharpening a customers petty.
Bottom left Jon is inspecting the knife.
Top right is Jon sealing the deal on my new knife.
Bottom right Jon being the gracious host he is, serving some beer.

Great shop and experience.

http://i1249.photobucket.com/albums/hh513/Jasoneto/photo_zpsf4c49b03.jpg

I'm sorry you had to endure that...

playford
01-08-2013, 09:17 AM
My new paring knife arrived from jck, the forum FH paring.

I'm really not sure if I should return it, feels very small in the hand :(

hmmm.

TamanegiKin
01-08-2013, 07:38 PM
Couldn't resist

heldentenor
01-08-2013, 07:49 PM
Details, TamanegiKin?

El Pescador
01-08-2013, 07:58 PM
MY GOD WHAT HAVE YOU DONE!


Couldn't resist

TamanegiKin
01-08-2013, 08:04 PM
Details, TamanegiKin?

Ha, oh yea I forgot that part.
It's a 300mm Suisin Hayate sakimaru tako #30.

TamanegiKin
01-08-2013, 08:06 PM
MY GOD WHAT HAVE YOU DONE!
Spent to much on myself for Christmas:D

454Casull
01-09-2013, 12:45 AM
My new paring knife arrived from jck, the forum FH paring.

I'm really not sure if I should return it, feels very small in the hand :(

hmmm.
Feel the same way about the SD-01 paring I just got. Maybe you should get a petty and do some major surgery on the blade?

bieniek
01-09-2013, 05:51 AM
Congrats on the Takobiki TamanegiKin !

Its a wonderful blade. I think my friend have number 27 and it is totally different animal than my 330. Lower at heel, really feels like yanagiba.

quantumcloud509
01-09-2013, 06:03 AM
12573 fourth from the top.

Lefty
01-09-2013, 06:04 AM
That takobiki makes me wish I needed to slice more tacos. Gorgeous!

pleue
01-09-2013, 06:56 AM
Just got a suisin inox yo-deba for 50 bones and an aritsugu usuba for 75. I'll post up photos once they both arrive and things aren't so hectic :D

quantumcloud509
01-09-2013, 03:48 PM
Just got a suisin inox yo-deba for 50 bones and an aritsugu usuba for 75. I'll post up photos once they both arrive and things aren't so hectic :D
Where are you shopping at?

ejd53
01-09-2013, 08:38 PM
Just got this little thing in the mail :knife: Pierre does such amazing work and I didn't have a Suji before.

12589

chinacats
01-09-2013, 09:47 PM
12573 fourth from the top.

That's a lot of sweet steel...is that a 270 below it or is it the angle of the pic?

Dave Martell
01-09-2013, 10:54 PM
Couldn't resist

:bigeek:

brainsausage
01-09-2013, 10:59 PM
Couldn't resist

More pics! SWEET JESUS! PLEASE MORE PICS!!!!

Johnny.B.Good
01-10-2013, 12:06 AM
Just got this little thing in the mail :knife: Pierre does such amazing work and I didn't have a Suji before.

Congrats, but I can't see the picture...

tomsch
01-10-2013, 12:07 AM
I've been searching for a small paring knife so this is the next one in line. It's a ATS-34 custom that looks to be a good size.

http://i922.photobucket.com/albums/ad70/tomsch63/kitknivC_zps89b7c549.jpg

kalaeb
01-10-2013, 01:08 AM
I saw that one on sale at bf, let us know how it works out for you.

bieniek
01-10-2013, 11:09 AM
Very Old Stock Masamoto Mioroshi HonKasumi White Steel 220
[check the funny box]

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0180_zps7878847e.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0189_zps06ca7572.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0193_zps1d7c5c43.jpg

vs regular deba

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0198_zpsb4decf89.jpg

And so after little polishing and with new sheath:bliss:

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0208_zpscb3c0b3e.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0210_zps1feeaacf.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0215_zps46fc020d.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0217_zpsfcc18fc6.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0218_zpsa128134b.jpg

Mr.Magnus
01-10-2013, 02:49 PM
Back from Mike. My shig perry from Maxim. Outstanding work Mike.
12604

bathonuk
01-10-2013, 02:52 PM
That's a beauty Bieniek:D And The kasumi finish:happy2:

Mr.Magnus
01-10-2013, 03:08 PM
12607

tomsch
01-10-2013, 10:42 PM
I'll post an update. My paring knives see quite a bit of general use/abuse so I'll update on how the Davison works out.




I've been searching for a small paring knife so this is the next one in line. It's a ATS-34 custom that looks to be a good size.

http://i922.photobucket.com/albums/ad70/tomsch63/kitknivC_zps89b7c549.jpg

brainsausage
01-10-2013, 11:57 PM
Very Old Stock Masamoto Mioroshi HonKasumi White Steel 220
[check the funny box]

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0180_zps7878847e.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0189_zps06ca7572.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0193_zps1d7c5c43.jpg

vs regular deba

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0198_zpsb4decf89.jpg

And so after little polishing and with new sheath:bliss:

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0208_zpscb3c0b3e.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0210_zps1feeaacf.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0215_zps46fc020d.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0217_zpsfcc18fc6.jpg

http://i1290.photobucket.com/albums/b525/bieniekoriginal/DSCN0218_zpsa128134b.jpg

Nice work Mike!

mpukas
01-11-2013, 12:58 AM
Very Old Stock Masamoto Mioroshi HonKasumi White Steel 220

Hot DAYUM that's awesome! Very nice finish too.

Mr.Magnus
01-11-2013, 06:58 AM
My new BoardSmith and Forgecrafts with Mike Henry Handles.

12620
12621
12622
12623

HHH Knives
01-11-2013, 08:21 AM
Magnus, .. :bigeek: WOW!!!!! :dazed: Amazing looking board and knives. The work I see from Mike Henry is more then impressive. Its outstanding!!! :fanning:

I cant say enough about the Boards from Dave. :thumbsup: I love mine. But this one is quite beautiful! :spiteful:

:biggrin: Congrats on the great scores!

Mr.Magnus
01-11-2013, 08:29 AM
Thanks. Mike is amazing and his handles are outstanding in both look and perform. BoardSmith i might been waiting for a loooong time but he did a hell of a job with it. this is the drawing i sent him. and he pretty much naild it perfectly! again Thanks Mike & David
12625

Mike9
01-11-2013, 08:49 AM
Nice looking board and those handles are great too. We should do a "Forgecraft Fest" thread one of these days as many of us own them.

Chefdog
01-11-2013, 09:16 AM
Thanks. Mike is amazing and his handles are outstanding in both look and perform. BoardSmith i might been waiting for a loooong time but he did a hell of a job with it. this is the drawing i sent him. and he pretty much naild it perfectly! again Thanks Mike & David
12625

That's a bad ass looking board! What's your use of the hollowed out section, I've never seen that before. Looks like it would perfectly hold a rolling pin, but somehow I don't think that's the intended use.

Mr.Magnus
01-11-2013, 09:30 AM
well i wanted to have something diffrent made so i decided to get a big groove in the board for when i dice veggies and sutch i can just put it there and also easier scrape things to a bowl a easy way. just tryd it and it works very well.

mhenry
01-11-2013, 09:57 AM
Very cool board Magnus. Nice photography too, you actually make those handles look pretty good.

Chefdog
01-11-2013, 10:55 AM
well i wanted to have something diffrent made so i decided to get a big groove in the board for when i dice veggies and sutch i can just put it there and also easier scrape things to a bowl a easy way. just tryd it and it works very well.

Makes perfect sense. Functional and beautiful, what more could you want?

bieniek
01-11-2013, 11:03 AM
those handles are beautiful Mike!

The board is not bad either.

rdm_magic
01-11-2013, 11:19 AM
Nice looking board and those handles are great too. We should do a "Forgecraft Fest" thread one of these days as many of us own them.

Why do so many people own Forgecrafts?

Mr.Magnus
01-11-2013, 12:34 PM
Why do so many people own Forgecrafts?

good knife for the money + very nice look to it.

K-Fed
01-11-2013, 12:34 PM
Why do so many people own Forgecrafts?

Because they're cool! ;x. Really though they're inexpensive, carbon, easy to modify, and suprisingly good cutters. Did I say cool?

Mike9
01-11-2013, 12:41 PM
:lol2: He'll get the bug now and score one . . . at least one. :groucho:

Lefty
01-11-2013, 12:43 PM
I blame Son. On top of that, the grind, the steel, the feel.

rdm_magic
01-11-2013, 12:46 PM
Are they a good knife, or just a good knife for the money?

To me, those are two different things. Forschners aren't particularly good knives, but for the money they are. I was thinking about getting one anyway, just to see. Now, just to see where I can get one from that will ship to England..

Mike9
01-11-2013, 12:55 PM
They are good knives and were industry standard back in the day along with Dexter, Lamson/Goodnow, Ontario, Ekco Forge, etc. But sadly the industry demand is for stainless now so the old high carbon has gone by the wayside (so to speak) in the commercial USA brands.

I was talking about this with a guy at Dexter today. I called to find out what steel this 45A12H I just finished is made of. We talked about the migration from high carbon to stainless. At least there are companies in the US still producing.

Lefty
01-11-2013, 01:05 PM
Anyone should ship to England, it's just dealing with jumping through the hoops so you guys don't get slammed that makes it sort of complicated.

stevenStefano
01-11-2013, 01:10 PM
Surely they aren't that expensive? If you have to pay Customs or anything I don't think it would be that much

brainsausage
01-11-2013, 03:07 PM
I love my forge. Very sabatier-esque profile. Steel takes a decent edge and holds it fairly well. Mine took a patina within a few hours, and I've yet to notice any reactivity since. And they're cool looking, which obviously aids performance immensely...

Lefty
01-11-2013, 03:17 PM
I'm all for keeping them old-school, but I think it's awesome to see the new handles and polishing everyone does on them. Not too many knives get the honor of being redone with so much attention 40 years after the fact.

Mr.Magnus
01-11-2013, 03:30 PM
but I think it's awesome to see the new handles and polishing everyone does on them. Not too many knives get the honor of being redone with so much attention 40 years after the fact.

yeah well some might think its crazy to get a custom handle and redo the tang for 230$ and then hand polish the blade to 12k
when the knife is only 10-50$ :rofl2:

but its true, its very nice to bring something back to life that is old. i only polish blades that has pitting or active rust. so the chefknife is mirror polished for fun and the cleaver seems to be a NOS so i didnt do that one. i do like old blades with a dark even patina aswell.

kalaeb
01-11-2013, 03:40 PM
No doubt, freaking awesome restorations on those Forgecrafts.

rdm_magic
01-11-2013, 11:14 PM
Surely they aren't that expensive? If you have to pay Customs or anything I don't think it would be that much

Its more just finding somewhere to buy it from..

brainsausage
01-11-2013, 11:48 PM
yeah well some might think its crazy to get a custom handle and redo the tang for 230$ and then hand polish the blade to 12k
when the knife is only 10-50$ :rofl2:

but its true, its very nice to bring something back to life that is old. i only polish blades that has pitting or active rust. so the chefknife is mirror polished for fun and the cleaver seems to be a NOS so i didnt do that one. i do like old blades with a dark even patina aswell.

That cleaver is just this side of NOS. I scored it on eBay as part of a lot, involving said cleaver, a parer, a boner, and a chef's. The seller claimed that he'd bought it in an auction from an older women's estate. Apparently, she had bought the set in the 60's and had never touched the chef and cleaver. And upon inspection of said lot I had to agree. The chef is on the first page of Mike's new rehandle thread.

EdipisReks
01-12-2013, 02:24 AM
I think it's the burnt chestnut sanded back

yep, sure is. the Singatirin is an awesome knife, too.

got this a few days ago:

http://img94.imageshack.us/img94/5631/heijix.jpg (http://imageshack.us/photo/my-images/94/heijix.jpg/) click to embiggen

Heiji 240 SS gyuto from the pass around. it was a little thick behind the edge when i got it, but it sings now. i think i'm kinda done with gyutos, for a while. i still want to get a NIB 240 kasumi Shig, at some point, and i'd like to try a carbon Heiji, but i think i have my gyuto bases covered.

Lefty
01-12-2013, 05:39 AM
...With this one knife, no less.

EdipisReks
01-12-2013, 09:46 PM
...With this one knife, no less.

the 240 Heiji is pretty great. :)

pitonboy
01-13-2013, 12:07 AM
Glad you are happy with it:biggrin:

EdipisReks
01-13-2013, 12:27 AM
me too. :)

daddy yo yo
01-14-2013, 05:07 AM
i hope i'll have something to post here soon! :hungry:

Zwiefel
01-14-2013, 07:59 PM
http://farm9.staticflickr.com/8225/8381189309_1e4f990254.jpg
http://farm9.staticflickr.com/8354/8382270100_05ee195a15.jpg
http://farm9.staticflickr.com/8047/8382266976_07340747e2.jpg

LBTOJ = Little Brown Truck Of Joy.

Going to be a couple of days before I put this to good use...but F+F seems really good, it came with a nice carrying case as well as the best packing job I've ever seen...I mean really...the thing had a splint! :doublethumbsup:Nice polish on it too...maybe the shiniest knife I have now.

Very nice distal taper, and much thinner behind the edge than I'd expect given the sense of heft when holding it. Balance is just slightly in front of the grip when held in pinch grip.

Welcome home.

mpukas
01-14-2013, 08:05 PM
yep, sure is. the Singatirin is an awesome knife, too.

got this a few days ago:

http://img94.imageshack.us/img94/5631/heijix.jpg (http://imageshack.us/photo/my-images/94/heijix.jpg/) click to embiggen

Heiji 240 SS gyuto from the pass around. it was a little thick behind the edge when i got it, but it sings now. i think i'm kinda done with gyutos, for a while. i still want to get a NIB 240 kasumi Shig, at some point, and i'd like to try a carbon Heiji, but i think i have my gyuto bases covered.

Nice score.

What did you do/use to thin the knife?

EdipisReks
01-14-2013, 08:17 PM
Nice score.

What did you do/use to thin the knife?

with these you grind the big secondary bevel, the way you do on a single bevel knife, it's just on both sides. i used a 500 beston, followed by a king 800, then natural finger stones. the primary bevel is Chosera 1k -> 4k Shapton Glass ->8k Gesshin.

mpukas
01-14-2013, 08:29 PM
with these you grind the big secondary bevel, the way you do on a single bevel knife, it's just on both sides.
Yes, I'm aware. I have one too. It's a fatty.


i used a 500 beston, followed by a king 800, then natural finger stones. the primary bevel is Chosera 1k -> 4k Shapton Glass ->8k Gesshin.
Thanks for the info. You've done a nice job of keeping the shinogi line crisp and the finish even, especially at the tip. Can't say mine looks that good thus far...

EdipisReks
01-14-2013, 08:55 PM
make sure your stones are flat.

Zwiefel
01-14-2013, 09:02 PM
with these you grind the big secondary bevel, the way you do on a single bevel knife, it's just on both sides. i used a 500 beston, followed by a king 800, then natural finger stones. the primary bevel is Chosera 1k -> 4k Shapton Glass ->8k Gesshin.

I didn't realize that was a double-bevel knife from the photo. d@mn. Is it super thick or something?

EdipisReks
01-14-2013, 09:03 PM
I didn't realize that was a double-bevel knife from the photo. d@mn. Is it super thick or something?

super thick? no. these knives, when properly ground, are super thin behind the edge, and go to about 3.5mm at the spine. the 270 Kato makes even the 270 version of this, and the 270 Heiji is big, look petite.

Zwiefel
01-14-2013, 09:09 PM
super thick? no. these knives, when properly ground, are super thin behind the edge, and go to about 3.5mm at the spine. the 270 Kato makes even the 270 version of this, and the 270 Heiji is big, look petite.

Trying to understand why you'd have such a huge secondary bevel on a typical Gyuto. Is that what's needed to get it thin behind the edge?

EdipisReks
01-14-2013, 09:12 PM
Trying to understand why you'd have such a huge secondary bevel on a typical Gyuto. Is that what's needed to get it thin behind the edge?

yes. Heiji knives simply embrace thinning. this is what you do to a knife to thin it. embracing it means less work, both in the thinning and in the refinishing. i thin my Shig in a similar method, but since i care about how it looks, it takes quite a bit of work to refinish it after doing so.

JBroida
01-14-2013, 09:12 PM
it sure makes it a lot easier, but not necessary by any means. It does also tend to help with food release.

Zwiefel
01-14-2013, 09:17 PM
Thanks guys!

DWells
01-14-2013, 10:12 PM
Is the face of the Heiji flat? Or is there some convexing happening?

EdipisReks
01-14-2013, 10:17 PM
the left side is pretty flat and the right side has a small amount of convexing, on mine. neither of mine were bought new, though, so i really don't know.

G-rat
01-14-2013, 11:13 PM
the left side is pretty flat and the right side has a small amount of convexing, on mine. neither of mine were bought new, though, so i really don't know.

Mine is exactly the same way.

DWells
01-14-2013, 11:35 PM
So on the right side: Convexed face, convexed blade road, flat edge-bevel?
On the left: Flat face, convexed blade road (same size as right?), edge-bevel (again, same size?)

Zwiefel
01-15-2013, 12:17 AM
http://farm9.staticflickr.com/8225/8381189309_1e4f990254.jpg
http://farm9.staticflickr.com/8354/8382270100_05ee195a15.jpg
http://farm9.staticflickr.com/8047/8382266976_07340747e2.jpg

LBTOJ = Little Brown Truck Of Joy.

Going to be a couple of days before I put this to good use...but F+F seems really good, it came with a nice carrying case as well as the best packing job I've ever seen...I mean really...the thing had a splint! :doublethumbsup:Nice polish on it too...maybe the shiniest knife I have now.

Very nice distal taper, and much thinner behind the edge than I'd expect given the sense of heft when holding it. Balance is just slightly in front of the grip when held in pinch grip.

Welcome home.

Forgot to mention, spine and choil are nicely rounded and the join between the ferrule and handle seems to be perfect. Really quite thin near the tip...perhaps thinner than any other knife I own, with a small amount of flex that's not present 2-3" from the tip.

EdipisReks
01-15-2013, 11:49 AM
So on the right side: Convexed face, convexed blade road, flat edge-bevel?
On the left: Flat face, convexed blade road (same size as right?), edge-bevel (again, same size?)

i'm just talking about the secondary bevel. i haven't paid much attention to exactly how the blade face is shaped, above the secondary bevel, but i think it's pretty flat. i'd have to look again when i get home.

mpukas
01-15-2013, 12:00 PM
i'm just talking about the secondary bevel. i haven't paid much attention to exactly how the blade face is shaped, above the secondary bevel, but i think it's pretty flat. i'd have to look again when i get home.

FWIW, on mine from the spine down to the shinogi line the face is flat.

daveb
01-15-2013, 01:23 PM
Z,

Your beautiful knife is getting lost in the grinding tangent but congrats. Definitely qualifies as Knife Porn.:cool2:

DWells
01-15-2013, 05:32 PM
Indeed, congrats. I really love the 270s that pull double duty of guyto/suji.

Zwiefel
01-15-2013, 05:39 PM
Thanks guys....Mario does beautiful work.

I'm going to use it to do a run-through of the knife skills class...try to get a few hours on it....physically, it's the largest one I have...but it feels considerably longer than the actual difference would suggest...going to be a bit of an adjustment...which means spending more time with a beautiful piece of equipment...which is just awful. But I have the character and training to get through it :)

DWells
01-15-2013, 05:49 PM
Well if you make it through all of that tremendously strenuous work, let us know your thoughts. I hope that I can speak for others and say we'd love to hear them.

kalaeb
01-15-2013, 05:59 PM
Thanks guys....Mario does beautiful work.

I'm going to use it to do a run-through of the knife skills class...try to get a few hours on it....physically, it's the largest one I have...but it feels considerably longer than the actual difference would suggest...going to be a bit of an adjustment...which means spending more time with a beautiful piece of equipment...which is just awful. But I have the character and training to get through it :)

How long is that beauty?

Zwiefel
01-15-2013, 06:11 PM
Mario calls it a 270...just measured it with my crappy tape measure, I get about 281MM from choil to tip and about 294MM from handle to tip.

A quick trip on my uncalibrated scale says 184g.

Paradox
01-15-2013, 09:26 PM
I wanted to pick up a less expensive carbon Nakiri so I went and looked at some at Epicurean Edge this morning. The Tadafusa was the one that followed me home. The F&F on this knife is quite nice considering it's sub$100 price tag. I'm really impressed with how sharp it is right out of the box, not often do you see a knife this sharp right from the factory.

BTW: Epicurean Edge is an awesome little shop if you happen to be in the greater Seattle area stop in and drool on some neat stuff. ;)

http://i254.photobucket.com/albums/hh99/sjw800/tad_nak01_zpsf16d96b5.jpg

turbochef422
01-19-2013, 02:28 PM
12695

daddy yo yo
01-19-2013, 02:42 PM
i LOVE this one!

mano
01-20-2013, 12:08 PM
5460 year old Ancient Bog Oak, mammoth molar endcap and maple burl handle by kaeleb an a 250mm Takeda Sasanoha

12701


12700

12702

eto
01-20-2013, 12:11 PM
Very nice mano

NO ChoP!
01-20-2013, 12:13 PM
Is that a Matt Stephans Wa? Looking pretty good!

mhenry
01-20-2013, 12:32 PM
Beautiful woodworking. Have you had a chance to use that Takeda yet, what do ya think?

K-Fed
01-20-2013, 10:58 PM
#10 from Hoss's first run of mid tech itk gyutos. ( middle knife )
http://i.imgur.com/DfxpbCm.jpg

Lefty
01-21-2013, 05:44 AM
K-Fed, it just seems right that it ended up with you. Congrats! That was the first DT I ever used and it made me believe the hype. Not to mention, Roberto Baggio wore number 10 for a lot of his career, so it's extra cool!

kalaeb
01-21-2013, 09:38 AM
Is that a Matt Stephans Wa? Looking pretty good!

Funny, I swore I would never make a Wa, now as I look at my kit it is 50% wa and 50% western. Even my wife prefers Wa handles. They are starting to grow on me.

daddy yo yo
01-21-2013, 10:47 AM
kalaeb, smae would be true for me. i never was interested in wa-handles, i always preferred western handles. but my interest in wa-handles has increased recently and significantly!

K-Fed
01-23-2013, 02:30 PM
12" Custom Fowler scimitar scored of scott. Thanks!
http://i.imgur.com/nYrstTh.jpg

turbochef422
01-23-2013, 09:59 PM
12771

Zwiefel
01-23-2013, 11:32 PM
Nice Turbochef! I'm still settling in with my recent Ingoglia Cutlery purchase....love to hear your thoughts on yours after you get some hours on it.

brainsausage
01-24-2013, 03:15 AM
12" Custom Fowler scimitar scored of scott. Thanks!
http://i.imgur.com/nYrstTh.jpg

I was eyeing that scimitar too(got the Kato instead)...

How is it?

Paradox
01-24-2013, 01:31 PM
My latest. ;) It's wonderful.

http://i254.photobucket.com/albums/hh99/sjw800/konohd240a_zps5010d17d.jpg

turbochef422
01-24-2013, 01:38 PM
12776

K-Fed
01-24-2013, 02:37 PM
I was eyeing that scimitar too(got the Kato instead)...

How is it?

I haven't been able to do any cutting with it, besides the obligitory paper shredding, but it sharpens up very nicely, has a very slim sexy profile compared to my big ol' german vintage scimitar and seems like it should be fantastic for protein fab. I used the german the other day for breaking down a case of chickens and it took it without a wince, so I'll probably be using that one for bone in protein, and the fowler for everything else.

tomsch
01-27-2013, 08:18 PM
Picked up a Forgecraft 8" that had some rust and a somewhat dry handle. Soaked it overnight in Breakfree and cleaned it up with a little steel wool. After that put a new 30 degree edge and oiled up the handle. Did some minor prep of onions, tomatoes, and limes just to see how it cuts. Not too bad but I suspect it will be even better with a little thinning.

http://i922.photobucket.com/albums/ad70/tomsch63/DSC_0939-1_zps7c843901.jpg
http://i922.photobucket.com/albums/ad70/tomsch63/DSC_0940-1_zpsf8187989.jpg
http://i922.photobucket.com/albums/ad70/tomsch63/DSC_0942-1_zpsdc705043.jpg

chinacats
01-29-2013, 01:53 AM
Not the best pic, but it's making me smile

:bliss:

http://i1173.photobucket.com/albums/r585/knifedude/P1290676_zps7661450f.jpg

Johnny.B.Good
01-29-2013, 02:07 AM
Congrats, Chinacats!

DeepCSweede
01-29-2013, 10:51 AM
Not the best pic, but it's making me smile

:bliss:

http://i1173.photobucket.com/albums/r585/knifedude/P1290676_zps7661450f.jpg

Looks like you are getting Shige with it. Congrats.

Mr.Magnus
01-29-2013, 02:04 PM
masamoto KS

12847
12848

Patatas Bravas
01-29-2013, 02:08 PM
The Masamoto and Shigefusa look both very nice guys! Magnus - did you polish the Masamoto extra? Chinacats - I think your Shigefusa is a 210 mm. Where have you bought this from?

Mr.Magnus
01-29-2013, 02:23 PM
yes i have put a polish on it.

Patatas Bravas
01-29-2013, 02:54 PM
yes i have put a polish on it.

And well done!

DeepCSweede
01-29-2013, 04:49 PM
yes i have put a polish on it.

Did you ever :bigeek: Very nicely done Magnus.

Mr.Magnus
01-29-2013, 04:57 PM
Thanks :)

gentlecook
01-29-2013, 05:54 PM
http://f13.ifotki.info/org/642e6a4c82672b1f8cf5be924c0459755f4f58142156492.jp g (http://ifotki.info/)
kruto kruto kruto )

brainsausage
01-29-2013, 06:14 PM
yes i have put a polish on it.

What process did you use to polish? It looks awesome...

eaglerock
01-29-2013, 06:33 PM
masamoto KS

12847
12848

Sexy :D

chinacats
01-29-2013, 09:50 PM
Chinacats - I think your Shigefusa is a 210 mm. Where have you bought this from?


No, 242mm heel to tip, just a bad angle on the pic. Purchased from Rakuten.

Beside 225 Marko for comparison...

Cheers

http://i1173.photobucket.com/albums/r585/knifedude/P1290683_zps0748f820.jpg

chinacats
01-29-2013, 09:55 PM
http://f13.ifotki.info/org/642e6a4c82672b1f8cf5be924c0459755f4f58142156492.jp g (http://ifotki.info/)
kruto kruto kruto )

Beautiful knives, is that Kato kanji?

brainsausage
01-30-2013, 12:42 AM
I haven't been able to do any cutting with it, besides the obligitory paper shredding, but it sharpens up very nicely, has a very slim sexy profile compared to my big ol' german vintage scimitar and seems like it should be fantastic for protein fab. I used the german the other day for breaking down a case of chickens and it took it without a wince, so I'll probably be using that one for bone in protein, and the fowler for everything else.

Love to hear an update/review once you put it through its paces...

Mr.Magnus
01-30-2013, 01:28 AM
What process did you use to polish? It looks awesome...

Wet sanding by hand 2k 4k 6k 8k 12k

gentlecook
01-30-2013, 01:39 AM
is that Kato kanji

yep , gyuto and suji.

Johnny.B.Good
01-30-2013, 01:39 AM
Wet sanding by hand 2k 4k 6k 8k 12k

Gorgeous, Magnus.

FaInPl
01-30-2013, 03:43 AM
great knife magnus

bathonuk
01-30-2013, 10:21 AM
Yoshiaki Fujiwara Kato 24cm Gyuto

http://lh6.ggpht.com/-qhHTMl16XyY/UQkO8pIqaWI/AAAAAAAAMZg/7JsVVYC6_GQ/s1600/20130130_120301.jpg (https://picasaweb.google.com/105172329006238409782/YoshiakiFujiwara240mmGyuto#5839214826859686242)
http://lh3.ggpht.com/-ZzfsT1UaAdI/UQkO_8Hut4I/AAAAAAAAMZo/QN1xTAL9uR4/s1600/20130130_120311.jpg (https://picasaweb.google.com/105172329006238409782/YoshiakiFujiwara240mmGyuto#5839214883495655298)
http://lh5.ggpht.com/-Pj1PQYaSpa4/UQkPEEUb72I/AAAAAAAAMZw/5DwMY5uOpGs/s1600/20130130_120339.jpg (https://picasaweb.google.com/105172329006238409782/YoshiakiFujiwara240mmGyuto#5839214954415910754)

bamin
01-31-2013, 11:40 PM
Gesshin Hide Blue#1 Mizu-Honyaki Gyuto 270mm. I pestered Jon to death to get it, but its awesome. Unfortunately, I haven't had too much time to play with it but it feels great.

http://imageshack.us/a/img715/1272/dsc02653gx.jpg

http://imageshack.us/a/img201/3319/dsc02648xs.jpg

http://imageshack.us/a/img17/9122/dsc02643hs.jpg

http://imageshack.us/a/img801/8062/dsc02642b.jpg

chinacats
02-01-2013, 02:46 AM
Congrats to bathonuk and bamin, both sweet scores! We'll need a review of the Hide honyaki.

dmccurtis
02-01-2013, 03:55 AM
The Hide honyaki looks narrower than average. Beautiful knife.

Justin0505
02-01-2013, 05:19 AM
Did someone say Honyaki?
https://lh6.googleusercontent.com/-hVmB3inMP_E/UQuFcBVyOKI/AAAAAAAAL38/eWZSnOsd8mw/s1152/KKF%2520MSP%2520MEETUP-4.JPG



Now, if I wanted to keep the JKI tradition of fustrating teases going, that's all I'd post :devilburn:

But, I can't keep a secret:

Gesshin Ginga custom Honyaki Suji / Suji-yuto

white #2
230mm custom profile and blade shape
linen micarta "coke bottle" handle
pinned boster (Jon says they these guys where the 1st to master that construction technique)

About a year in works, 11days shipping when USPS "lost track" of it for awhile, and I just unboxed it today and spent the past few hours cutting up everything I could get my hands on.

Full gallery (black background pics are from Jon):

https://picasaweb.google.com/117600618285187025883/GingaHonyaki?authuser=0&feat=directlink


Video and review coming eventually....

Von blewitt
02-01-2013, 05:31 AM
Did someone say Honyaki?
https://lh6.googleusercontent.com/-hVmB3inMP_E/UQuFcBVyOKI/AAAAAAAAL38/eWZSnOsd8mw/s1152/KKF%2520MSP%2520MEETUP-4.JPG



Now, if I wanted to keep the JKI tradition of fustrating teases going, that's all I'd post :devilburn:

But, I can't keep a secret:

Gesshin Ginga custom Honyaki Suji / Suji-yuto

white #2
230mm custom profile and blade shape
linen micarta "coke bottle" handle
pinned boster (Jon says they these guys where the 1st to master that construction technique)

About a year in works, 11days shipping when USPS "lost track" of it for awhile, and I just unboxed it today and spent the past few hours cutting up everything I could get my hands on.

Full gallery (black background pics are from Jon):

https://picasaweb.google.com/117600618285187025883/GingaHonyaki?authuser=0&feat=directlink


Video and review coming eventually....

I'm speechless !!! ...... I want one!!! :O

eaglerock
02-01-2013, 07:54 AM
:spin chair:

scott6452
02-01-2013, 07:59 AM
Wow! That looks incredible! Although now i want a honyaki! Thanks for that :biggrin:

eaglerock
02-01-2013, 09:14 AM
I can't really see, but is the Kanji carved or painted ?