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robenco15
10-18-2015, 03:29 PM
Awesome knives Corrado. I definitely can see myself purchasing a 240mm at some point.

Chicagohawkie
10-18-2015, 03:39 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.


Very nice. I really like what James is doing over at K&S. He's bringing some nice knives and great values to market.

mikedtran
10-18-2015, 04:29 PM
Yeah love the K&S TF been debating adding one to the lineup.

vai777
10-21-2015, 12:56 PM
Saji Takeshi SG2 240mm Gyuto

http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2030_zps2zrdanx7.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2030_zps2zrdanx7.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2034_zpstrpainqp.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2034_zpstrpainqp.jpg.html)
http://i1066.photobucket.com/albums/u409/jameswang2536/IMG_2070_zpsg3hgs84t.jpg (http://s1066.photobucket.com/user/jameswang2536/media/IMG_2070_zpsg3hgs84t.jpg.html)

WOW... nice collection!

vai777
10-21-2015, 12:58 PM
First shig 275mm heel to tip sujihiki.
http://i.imgur.com/EO3niqW.jpg
Sorry for the crap picture.

nice, haven't seen one of those before

vai777
10-21-2015, 01:00 PM
Fu-Rin-Ka-Zan 300mm Takohiki
http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112234_zps1zhgyj87.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112234_zps1zhgyj87.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112315_zpsu7wzixek.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112315_zpsu7wzixek.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112334_zpsl4b8i8fg.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112334_zpsl4b8i8fg.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112428_zpsdzyrkgos.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112428_zpsdzyrkgos.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20150807_112412_zpsjqoqvblf.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20150807_112412_zpsjqoqvblf.jpg.html)

sick

vai777
10-21-2015, 01:03 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.

INSANE!!!! does this guy have a website?

Pensacola Tiger
10-21-2015, 01:47 PM
INSANE!!!! does this guy have a website?

No, but he is on Facebook. CJA Edged Art / Scorpion Forge.

TheDispossessed
10-21-2015, 02:48 PM
Confession:
I always check this thread if i see the last post was from Pen Tiger, Schanop or Von Blewitt
Peace!
Matteo

BJE1
10-21-2015, 05:47 PM
A gift from a Chef for helping to open his restaurant. 240mm Kiritsuke Gyuto.

29337
29338

brainsausage
10-21-2015, 11:31 PM
A gift from a Chef for helping to open his restaurant. 240mm Kiritsuke Gyuto.

29337
29338

Judging by this example of good taste and generosity, I'd hazard to guess that he's running a good operation. Congrats on the knife buddy. How's it cut?

preizzo
10-22-2015, 07:51 AM
Here is my latest buy. Akifusa with rosewooden handle.
True laser with rounded choil and heel.

krx927
10-22-2015, 09:53 AM
Here is my latest buy. Akifusa with rosewooden handle.
True laser with rounded choil and heel.

Nice knife! Do I see correctly that spine is not straight but slightly concave in profile?

preizzo
10-22-2015, 11:14 AM
Yes but just a little little bit.
To me look and cut like a hd2 😄

Pensacola Tiger
10-22-2015, 03:23 PM
Tansu Knives western gyuto. 1084/15N20 damascus. Stabilized amboyna burl handle with a brass bolster. Mert's knives just keep getting better and better. Just got it yesterday, so I haven't had time to use it enough to comment on geometry or profile.

29379

29378

29377

Cheeks1989
10-22-2015, 03:38 PM
Beautiful.

marc4pt0
10-22-2015, 04:16 PM
I'm looking fwd to getting my Tansu back from Mert. I came very close to pulling the trigger on that on as well. Such a stunning knife

Godslayer
10-22-2015, 10:20 PM
Takamura Uchigumo 270, after a long search I found one,arguably my most lusted after japanese blade, she is on her way and will be my new best friend

http://postimg.org/image/6xow3o635/

Godslayer
10-22-2015, 10:49 PM
Takamura Uchigumo 270, after a long search I found one,arguably my most lusted after japanese blade, she is on her way and will be my new best friend



http://postimg.org/image/6xow3o635/

Really gotta become a site supporter lol

aboynamedsuita
10-22-2015, 10:58 PM
Nice! I saw KW had brought in a 270 gyuto and remember you alluding to it awhile back. I'm still waiting on the Suji

kevpenbanc
10-24-2015, 01:28 AM
Tansu 270 feather damascus in 1084/15n20.
Handle is musk ferrule and end cap, dyed mammoth tooth and box elder burl with copper spacers.

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144307_zpslc4pz3it.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144307_zpslc4pz3it.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144354_zpsnrgefnpc.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144354_zpsnrgefnpc.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144409_zpshdesjhny.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144409_zpshdesjhny.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144449_zpswcoqde1k.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144449_zpswcoqde1k.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144629_zpsd79l8zml.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144629_zpsd79l8zml.jpg.html)

El Pescador
10-24-2015, 02:31 AM
Tansu 270 feather damascus in 1084/15n20.
Handle is musk ferrule and end cap, dyed mammoth tooth and box elder burl with copper spacers.

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144307_zpslc4pz3it.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144307_zpslc4pz3it.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144354_zpsnrgefnpc.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144354_zpsnrgefnpc.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144409_zpshdesjhny.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144409_zpshdesjhny.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144449_zpswcoqde1k.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144449_zpswcoqde1k.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20151024_144629_zpsd79l8zml.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20151024_144629_zpsd79l8zml.jpg.html)

That is really a great looking knife.

Karnstein
10-24-2015, 10:45 AM
Got this one through from a fellow German knife enthusiast... Watanabe 150 Blue Steel Honesuki ...most likely a severe case of overkill in my household, given the low amount of whole chicken I work with over the course of a year, but the price was just too good...

https://lh3.googleusercontent.com/-X7daZUJ_ilA/ViuEuJwNRoI/AAAAAAAAEnM/w2-hlFnO088/s1280-Ic42/20151024_151331.jpg

DamageInc
10-24-2015, 11:25 AM
Got this one through from a fellow German knife enthusiast... Watanabe 150 Blue Steel Honesuki ...most likely a severe case of overkill in my household, given the low amount of whole chicken I work with over the course of a year, but the price was just too good...


Wow, at first glance I thought that was a Toyama. Same box even.

Karnstein
10-24-2015, 08:05 PM
Wow, at first glance I thought that was a Toyama. Same box even.

afaik (or rather what a genuine Japanese customer at the restaurant I work at told me) the description on the box translates to "high quality/luxury kitchen knife", so it is most likely a generic box that gets used by a bunch of makers. And with Watanabe and Toyama being from the same region in Japan, it's not surprising that they look so similar on a first glance...not unlikely that they buy both their knife boxes and the handles from the same source...

Cheeks1989
10-24-2015, 08:23 PM
Kevpenbanc I am really jealous. Beautiful knife!

kevpenbanc
10-24-2015, 09:52 PM
Kevpenbanc I am really jealous. Beautiful knife!

It's half of a birthday present for myself, I get really old next year :(
I'm waiting for Mert to get started on the other half ;)
Kev

ecchef
10-25-2015, 12:11 AM
What's really old? I'm looking for a good example to spring on the wife.

kevpenbanc
10-25-2015, 12:27 AM
What's really old? I'm looking for a good example to spring on the wife.

50

aboynamedsuita
10-25-2015, 01:20 AM
New arrival from JNS. It arrived on Wednesday but I've been too busy to take pics:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/942D8CEE-B37E-49F7-A67F-28236E832AA9_zpsnaicga2h.jpg

I have the bad habit of working thru lunch and staying in my office, and when I got the email about the 240 and 270 Kitaeji Gyutos I was glad I was right at my computer.

And a Shigefusa family photo:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/11534B39-D13B-46AE-87D8-21B1B98D5CF2_zpsjitntipp.jpg

270mm Kasumi Sujihiki (with clouds)
240mm Kitaeji Gyuto
150mm Kurouchi Petty
165mm Kurouchi Nakiri

The Nakiri is a user but so far the other three are collector items.

chinacats
10-25-2015, 02:19 AM
The Nakiri is a user but so far the other three are collector items.

Dude, you gotta' use those things...it's fine to collect but they need to cut ****. Nice kitaeji btw:)

aboynamedsuita
10-25-2015, 01:06 PM
Dude, you gotta' use those things...it's fine to collect but they need to cut ****. Nice kitaeji btw:)

I'm sure they'll see use eventually, right now I'm kinda maxed out for space in my kitchen for storage of knives (and kitchenware in general). That said there is a bit of an appeal of holding onto these for 30+ years and seeing if they appreciate in value.

Miho
10-25-2015, 07:37 PM
Tanner

You have such an amazing collection. I'm so jealous. I want that Sujihiki so badly

aboynamedsuita
10-26-2015, 07:50 PM
Tanner

You have such an amazing collection. I'm so jealous. I want that Sujihiki so badly

Well if I'm ever looking to sell I know who to talk to ;). But seriously though I plan on hanging onto these, I know once Shigs are no longer made and become rarer they'll become even more coveted.

Godslayer
10-26-2015, 08:04 PM
Well if I'm ever looking to sell I know who to talk to ;). But seriously though I plan on hanging onto these, I know once Shigs are no longer made and become rarer they'll become even more coveted.

Interesting idea. But his sons knives are even more loved

aboynamedsuita
10-26-2015, 10:42 PM
Interesting idea. But his sons knives are even more loved

That may be so, but have you seen the prices the work of Kato's father commands at JNS? Either way they'll still be very desirable knives X amount of years later.

PS - I mean X as the secret variable as in "solve for X"; not the Roman numeral, although even 10 years may add some value :idea2:

Karnstein
10-27-2015, 01:31 PM
Was looking for a small easy to care for gyuto/chefs knive, that's not too overly expensive and can be swiftly and safely stored away if not used for my side job as a barkeeper at a small Italian restaurant.

That 180mm chefs knife from K-Sabatier fits that description perfectly. Swedish stainless steel and G10 handle means its easy to care for, the leather saya fits very tightly and allows me to store it away without any risk of s.o getting hurt by accident. The geometry is more than decent too and the knife wasn't too expensive and looks inconspicuous enough, that I don't mind leaving it in a cabinet, w.o. fearing that it grows a pair of legs...

https://lh3.googleusercontent.com/-0nAUF-fw-CM/Vi9S5ZM4eRI/AAAAAAAAErw/mWAj1RhkzYg/s1280-Ic42/20151027_111417.jpg

https://lh3.googleusercontent.com/-jaQ2efjQ844/Vi9S5YFsWQI/AAAAAAAAErw/WX6mRSWKHNU/s1280-Ic42/20151027_111858.jpg

icanhaschzbrgr
10-27-2015, 04:05 PM
Very nice looking Sabatier :thumbsup:
Probably the first K-Sab that appeals to me. And profile/saya looks exactly like my custom CA knife :)

spoiledbroth
10-27-2015, 04:07 PM
I like the handle on that Sab. Kind of reminds me of the shape on the better MAC handles.

Smurfmacaw
10-27-2015, 10:37 PM
These are the latest Gyutos I've acquired....

https://imageshack.com/i/p7owDr0Rj

210 Catcheside sanmai ladder gyuto

Haburn 240 Kurochi Gyuto - performance grind - my favorite at the moment

Haburn 240 ladder pattern damascus Gyuto. Combo S-grind for release and performance


Oh yeah, on my brand new Boardsmith crazy pattern cutting board

Mike

Not sure why it isn't letting me post directly.

Smurfmacaw
10-27-2015, 10:43 PM
Latest Slicer from HHH. Dramatic Feather pattern, ancient walrus ivory handle and Koa Saya. Extraordinary fit and finish....performs as good as it looks. Surprisingly resistant to a patina. I really like this knife.

https://imageshack.com/i/p3mFRmoQj

alterwisser
10-27-2015, 10:51 PM
These are the latest Gyutos I've acquired....

https://imageshack.com/i/p7owDr0Rj

210 Catcheside sanmai ladder gyuto

Haburn 240 Kurochi Gyuto - performance grind - my favorite at the moment

Haburn 240 ladder pattern damascus Gyuto. Combo S-grind for release and performance


Oh yeah, on my brand new Boardsmith crazy pattern cutting board

Mike

Not sure why it isn't letting me post directly.

Holy sh**

aboynamedsuita
10-27-2015, 10:53 PM
Not sure why it isn't letting me post directly.

I hope this works or else I'm going to look like an idiot.


These are the latest Gyutos I've acquired....

https://imageshack.com/i/p7owDr0Rj

210 Catcheside sanmai ladder gyuto

Haburn 240 Kurochi Gyuto - performance grind - my favorite at the moment

Haburn 240 ladder pattern damascus Gyuto. Combo S-grind for release and performance


Oh yeah, on my brand new Boardsmith crazy pattern cutting board

Mike

Not sure why it isn't letting me post directly.


Latest Slicer from HHH. Dramatic Feather pattern, ancient walrus ivory handle and Koa Saya. Extraordinary fit and finish....performs as good as it looks. Surprisingly resistant to a patina. I really like this knife.

https://imageshack.com/i/p3mFRmoQj

aboynamedsuita
10-27-2015, 10:55 PM
I hope this works or else I'm going to look like an idiot.

YES! It worked, for future reference you need to put [ IMG ] [ /IMG ] around your picture link (delete the spaces though)

Smurfmacaw
10-27-2015, 11:21 PM
Thanks Tanner. Will post the Shigefusa family portrait in a bit. That 240 kitaeji needs to live in San Diego.

marc4pt0
10-27-2015, 11:27 PM
Holy schnikies, Mike! That's some stunning looking steel and wood you got there.

Chicagohawkie
10-27-2015, 11:29 PM
:eek2: showoffs! :wink:

Smurfmacaw
10-28-2015, 01:12 AM
https://imageshack.com/i/hlmWe7LPj

Smurfmacaw
10-28-2015, 01:14 AM
https://imageshack.com/i/hlmWe7LPj

next

chinacats
10-28-2015, 02:25 AM
http://imageshack.com/i/hlmWe7LPj

Smurfmacaw
10-28-2015, 09:36 AM
https://imageshack.com/i/p3WbIMpEj

Smurfmacaw
10-28-2015, 09:40 AM
Shigafusa family portrait

https://imageshack.com/i/panJ1VuPj

165mm Kitaeji Deba
165mm Kourochi Santoku (this one is going to be a gift)
185 Kitaeji Gyuto (and yes! I know the tip is missing....had a horrible knifebar accident)
210mm Kitaeji Gyuto
255mm Kitaeji Yanagiba

Smurfmacaw
10-28-2015, 09:43 AM
Oops, forgot the nakiri....165mm kitaeji nakiri.

https://imageshack.com/i/pbODrzLHj

Smurfmacaw
10-28-2015, 09:44 AM
and the new board

https://imageshack.com/i/p3D149XGj

https://imageshack.com/i/hlX9Z5g3j

Smurfmacaw
10-28-2015, 09:47 AM
and finally, the Dave Martell suji

https://imageshack.com/i/p5kleCnZj

it looks a little scratched because of the knife bar accident.

DamageInc
10-28-2015, 09:50 AM
Did your knife bar come off the wall?

Smurfmacaw
10-28-2015, 10:10 AM
Did your knife bar come off the wall?
Yep, hit a glass of water on the way down so broke off the tip of the shig gyuto (~3/8"), the tip of the Martel suji (1/8") and then they sat in water all night (or whenever it fell). Had to remove corrosion (hence the scratches) and of course now will have to have two knives repaired. Of course it happened the night before we were going to seattle so I had to do a quick job at 0400. Lesson learned, just suck it up and use screws in the cabinets, the adhesive doodad's they sell just don't cut it.

Mucho Bocho
10-28-2015, 10:20 AM
Yep, hit a glass of water on the way down so broke off the tip of the shig gyuto (~3/8"), the tip of the Martel suji (1/8") and then they sat in water all night (or whenever it fell). Had to remove corrosion (hence the scratches) and of course now will have to have two knives repaired. Of course it happened the night before we were going to seattle so I had to do a quick job at 0400. Lesson learned, just suck it up and use screws in the cabinets, the adhesive doodad's they sell just don't cut it.

Knife Tragedy, so sorry to hear about that incident Smurf. Makes me cringe. Least you'll know who to send the Martell too.

Smurfmacaw
10-28-2015, 10:27 AM
My wife let me buy a nice damascus petty from Ian at the Portland show to keep me from crying too much (also as a b-day present) so the pain was mitigated somewhat lol. Waiting for Jon to get back from Japan to see if he can do the repair on the shig.....(he's just up the road about an hour from me).

icanhaschzbrgr
10-28-2015, 10:41 AM
Shigafusa family portrait
https://imageshack.com/i/panJ1VuPj

that's obviously a fake 210mm Shige, as the real one has a 2x times longer tang :biggrin:

Hianyiaw
10-28-2015, 10:59 AM
I would love to get my hands on that deba :whistling:

2010ZR1
10-28-2015, 02:32 PM
Just arrived. Beautiful.

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0344_zpsa9trbqyo.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0344_zpsa9trbqyo.jpg.html)

2010ZR1
10-28-2015, 02:33 PM
Family shot.

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0354_zpskh3gavfp.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0354_zpskh3gavfp.jpg.html)

alterwisser
10-28-2015, 02:37 PM
Family shot.

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0354_zpskh3gavfp.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0354_zpskh3gavfp.jpg.html)

If that family is heading for a divorce... Let me know [emoji7][emoji12]

Cheeks1989
10-28-2015, 02:40 PM
2010Zr1. That last Haburn is really sexy sir.

Smurfmacaw
10-28-2015, 03:28 PM
Just arrived. Beautiful.

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0344_zpsa9trbqyo.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0344_zpsa9trbqyo.jpg.html)

Yeah, I fondled them at the show. The yanagiba is way cool in person! Nice additions to the collection. Let us know how they cut.

marc4pt0
10-28-2015, 04:25 PM
I see I'm not the only one with a particular fondness for Ian's work. Nice collection there.

2010ZR1
10-28-2015, 05:29 PM
Yeah, I fondled them at the show. The yanagiba is way cool in person! Nice additions to the collection. Let us know how they cut.

So those were your fingerprints all over it?:justkidding:

Smurfmacaw
10-28-2015, 05:50 PM
So those were your fingerprints all over it?:justkidding:

Drool spots - not fingerprints. I think you beat me to the punch by about four minutes. At least I got the petty lol.

aboynamedsuita
10-28-2015, 05:58 PM
Some fine looking knives there gentlemen.

brainsausage
10-28-2015, 07:24 PM
Shigafusa family portrait

https://imageshack.com/i/panJ1VuPj

165mm Kitaeji Deba
165mm Kourochi Santoku (this one is going to be a gift)
185 Kitaeji Gyuto (and yes! I know the tip is missing....had a horrible knifebar accident)
210mm Kitaeji Gyuto
255mm Kitaeji Yanagiba

That's an enviable lineup my friend!

It's refreshing to see Shig's in used condition. I think some prefer to barely use his work based on lack of availabilty. Which is really a shame considering that he puts all this effort into making tools that are meant to be USED...

But I digress.

spoiledbroth
10-28-2015, 07:36 PM
lol stop bullying tj brainsausage :rofl2: :justkidding:

brainsausage
10-28-2015, 07:39 PM
lol stop bullying tj brainsausage :rofl2: :justkidding:

Less bullying, and more gentle suggestion:D

This is coming from a guy who collects 60+ year old comic books, strictly for the sake of having them... So take whatever I say with a handful of salt...

Smurfmacaw
10-28-2015, 07:39 PM
Yes, be nice to TJ so he can sell me that 240 Kitaeji Gyuto he got from Maxim.

brainsausage
10-28-2015, 07:41 PM
Yes, be nice to TJ so he can sell me that 240 Kitaeji Gyuto he got from Maxim.

You'll have to wait 5-10 years buddy...

spoiledbroth
10-28-2015, 07:47 PM
You'll have to wait 5-10 years buddy...

https://i.imgflip.com/tabrl.jpg

http://i63.tinypic.com/16gz6o0.jpg

Well I'm kidding anyway, I'm pretty jealous of his collection :clown:

brainsausage
10-28-2015, 07:57 PM
https://i.imgflip.com/tabrl.jpg

http://i63.tinypic.com/16gz6o0.jpg

Well I'm kidding anyway, I'm pretty jealous of his collection :clown:

People sell em all the time- Cuz they're afraid of using them...

:rofl2:

aboynamedsuita
10-28-2015, 09:47 PM
It's refreshing to see Shig's in used condition. I think some prefer to barely use his work based on lack of availabilty. Which is really a shame considering that he puts all this effort into making tools that are meant to be USED...

But I digress.

:whistling:

Smurfmacaw
10-28-2015, 10:08 PM
People sell em all the time- Cuz they're afraid of using them...

:rofl2:
That's such a shame....they cut soooooo well. My 185mm Kitaeji Gyuto was my first Japanese knife....(not sure why I was willing to pop that amount for my first Japanese knife...but hey, I'm the spendthrift in this family lol) and it broke my heart to see the tip broken off. Now, after repairs, I'll have the most nimble Shig Gyuto around!!

All my knives are functional art. I even slice with the Haburn damascus and the HHH feather damascus at least once per week. If it don't work then I don't want it. I think the guys that make these silly pieces of steel really, deep down, would rather give it to someone that will use it than sell it to some dummy with more money than brains who'll never use it. Not sure where I really fit in that spectrum but if I have a knife, you can rest assured it will be used.

Smurfmacaw
10-28-2015, 10:09 PM
:whistling:

Sooo, that means you'll sell me the 240???? :doublethumbsup:

aboynamedsuita
10-28-2015, 10:15 PM
All my knives are functional art. I even slice with the Haburn damascus and the HHH feather damascus at least once per week. If it don't work then I don't want it. I think the guys that make these silly pieces of steel really, deep down, would rather give it to someone that will use it than sell it to some dummy with more money than brains who'll never use it. Not sure where I really fit in that spectrum but if I have a knife, you can rest assured it will be used.

Well at least I'm not a dummy as I certainly don't have more money than brains lol. I'm pretty much tapped out for the foreseeable future when I consider the next couple rehandles planned and my custom mag block. Have a couple knives (Takamura Suji, ZK LE2) backordered that I hope arrive in due course.

Smurfmacaw
10-28-2015, 10:18 PM
Well at least I'm not a dummy as I certainly don't have more money than brains lol. I'm pretty much tapped out for the foreseeable future when I consider the next couple rehandles planned and my custom mag block. Have a couple knives (Takamura Suji, ZK LE2) backordered that I hope arrive in due course.
Man Tanner,

think how many knives you could give a PRIMO handle to if you just sell me the Shig!!! (make sure you SOLIDLY mount the knife block......) Just kidding - sort of on the shig part. Lol

Mike

2010ZR1
10-29-2015, 06:16 PM
Another family shot.

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0370_zps5dzvu9ce.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0370_zps5dzvu9ce.jpg.html)

Hianyiaw
10-29-2015, 09:36 PM
Nice set of ealys. So a set of haburns and another of ealys what is next:ubersexy:

ggg16902002
10-30-2015, 12:09 AM
a set of Hinouras..
http://i1272.photobucket.com/albums/y386/ggg16902002/Tsukasa%20Hinoura/IMG_20151030_0556301_zpsw4qcua5x.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Tsukasa%20Hinoura/IMG_20151030_0556301_zpsw4qcua5x.jpg.html)

Anton
10-30-2015, 12:11 AM
a set of Hinouras..
http://i1272.photobucket.com/albums/y386/ggg16902002/Tsukasa%20Hinoura/IMG_20151030_0556301_zpsw4qcua5x.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Tsukasa%20Hinoura/IMG_20151030_0556301_zpsw4qcua5x.jpg.html)

WOW

Gotta get some handles for these.... asap

schanop
10-30-2015, 12:38 AM
Aa aa aawesome. That is quite a collection of four, man.


a set of Hinouras..
http://i1272.photobucket.com/albums/y386/ggg16902002/Tsukasa%20Hinoura/IMG_20151030_0556301_zpsw4qcua5x.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Tsukasa%20Hinoura/IMG_20151030_0556301_zpsw4qcua5x.jpg.html)

Cheeks1989
10-30-2015, 12:39 AM
Well you win sir that set is crazy.

Anton
10-30-2015, 01:16 AM
There is a "crazier" set out there, but this is right behind it

Use them well

Hianyiaw
10-30-2015, 01:12 PM
a set of Hinouras..
http://i1272.photobucket.com/albums/y386/ggg16902002/Tsukasa%20Hinoura/IMG_20151030_0556301_zpsw4qcua5x.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Tsukasa%20Hinoura/IMG_20151030_0556301_zpsw4qcua5x.jpg.html)

Wowzas!! Absolutely stunning is all I can say.

marc4pt0
10-30-2015, 01:47 PM
Some very attractive family photos here as of late

Smurfmacaw
10-30-2015, 05:31 PM
Just opened the package and found this inside. Haburn petty with redwood burl handle and chevron ladder Damascus blade. Yes it's sharp, that is a drop of blood in one of the pictures. Sorry about the crappy iphone photos, I'll try to get some more quality photos after work. The good photo of the knife is Ian's, my photography will never match his.

spoiledbroth
10-30-2015, 05:49 PM
classy handle on the haburn petty! very nice. looks... octagonal?

Smurfmacaw
10-30-2015, 07:17 PM
classy handle on the haburn petty! very nice. looks... octagonal?


It's a modified oval. Top and first two side facets like an octagonal and then oval on the bottom. I really quite like this shape a lot, very comfortable in the hand.

Smurfmacaw
10-30-2015, 07:33 PM
The Haburns welcome Junior the Petty knife.

aboynamedsuita
10-30-2015, 08:03 PM
…that is a drop of blood in one of the pictures…

That's a forever knife, you've now officially bonded

marc4pt0
10-31-2015, 02:00 AM
Another handsome family photo! Geez, I need to step up my game next year!

XooMG
10-31-2015, 05:57 AM
You guys and your crazy damascus stuff...it's hard to post anything mundane after that.

But here's a neat one...Robin Dalman 150mm mini-gyuto. What it lacks in damascus, it makes up for in geometry:
http://i.imgur.com/4KoIjzc.jpg

http://i.imgur.com/l2SSOa4.png

rdor
10-31-2015, 06:43 AM
for whatever it's worth, your photography is always excellent! (knives are nice, too)

kevpenbanc
10-31-2015, 07:10 AM
You guys and your crazy damascus stuff...it's hard to post anything mundane after that.

But here's a neat one...Robin Dalman 150mm mini-gyuto. What it lacks in damascus, it makes up for in geometry:
http://i.imgur.com/4KoIjzc.jpg

http://i.imgur.com/l2SSOa4.png

What's the height on that blade ?

XooMG
10-31-2015, 07:19 AM
What's the height on that blade ?
I think it's 43mm over the heel, or thereabouts. Very useful height for the blade length.

kevpenbanc
10-31-2015, 07:30 AM
I think it's 43mm over the heel, or thereabouts. Very useful height for the blade length.

Thanks for that.

XooMG
10-31-2015, 02:58 PM
for whatever it's worth, your photography is always excellent! (knives are nice, too)
Thanks! I wish I had more time for photos. Luckily the knife has a pretty cool shape and finish, so I can take random unplanned shots and it'll still look interesting.

AllanP
10-31-2015, 03:21 PM
You guys and your crazy damascus stuff...it's hard to post anything mundane after that.

But here's a neat one...Robin Dalman 150mm mini-gyuto. What it lacks in damascus, it makes up for in geometry:
http://i.imgur.com/4KoIjzc.jpg

http://i.imgur.com/l2SSOa4.png

Damn, I can't wait to try the geometry when I get the passaround knife

how are you liking the grind

chinacats
10-31-2015, 03:29 PM
That Dalman choil shot reminds me of a well behaved Takeda. How's it cut?

brainsausage
10-31-2015, 03:45 PM
That Dalman choil shot reminds me of a well behaved Takeda. How's it cut?

I was thinking the same(on both accounts).

Karnstein
10-31-2015, 05:31 PM
@xoomgThat one looks quite interesting, what kind of steel did he use for the blade ?

RDalman
10-31-2015, 05:50 PM
@xoomgThat one looks quite interesting, what kind of steel did he use for the blade ?

Hope I'm not breaking rules by answering that one. It's Aeb-l, 63 hrc.

XooMG
10-31-2015, 10:05 PM
Damn, I can't wait to try the geometry when I get the passaround knife

how are you liking the grind

That Dalman choil shot reminds me of a well behaved Takeda. How's it cut?
I have not had enough time to give it a workout, but initial impressions are very good. The hollow with a ~1cm bevel is reminiscent of Takeda, but the overall blade is more complex and refined. Another feature I didn't photograph is the extremely thin tip. Thinner than anything else I've used except for my Cris Anderson knife.

Should be a lot of fun to play with.

eugen_onegin
11-01-2015, 12:00 AM
Have a TF Nashiji and Maboroshi both 180mm gyutos with an upgraded handle. Murray Carter apprentice paring. and just ordered a Takeda Nakiri.

XooMG
11-01-2015, 01:57 PM
I don't want to spam the same knife, but was able to get a couple minutes with my camera tonight and decided to take a pic of the tip thickness. I didn't succeed at showing the thickness very well, but made a few relatively pretty pictures.

The knife on bottom is a Sakai Yusuke "extra thin" 210mm gyuto in white #2. Top is the Dalman tester.
http://i.imgur.com/qymXT9o.jpg
Robin told me he sent me one with a "less extreme" tip, but I wouldn't call it chubby.

cclin
11-01-2015, 07:59 PM
Mutsumi Hinoura Tsuchime AS 240mm gyuto. Aogami Super, stainless steel-clad.
http://i1054.photobucket.com/albums/s482/54cclin/20151015_182809_zpstfxmmfwo.jpg (http://s1054.photobucket.com/user/54cclin/media/20151015_182809_zpstfxmmfwo.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20151025_092734_zpswvhljupk.jpg (http://s1054.photobucket.com/user/54cclin/media/20151025_092734_zpswvhljupk.jpg.html)

spoiledbroth
11-02-2015, 01:13 AM
wow sweet grind on the mutsumi hinoura but even more I like the tsuchime finish very understated.

amazing I wonder how old he is, this is the junior Hinoura correct?

JBroida
11-02-2015, 01:19 AM
he's a couple years older than me... 33-34 i think

spoiledbroth
11-02-2015, 01:23 AM
well no idea how any of them cut but anything with that Hinoura name attached to it sure is nice to look at. Really impressive!

shownomarci
11-02-2015, 04:06 AM
Custom made Banno Bunka by a Hungarian bladesmith Angelero (knives):
52100 steel (62HRC @ the edge)
Brazilian Rosewood handle with ebony wood ferrule
Sapele Mahogany saya with ebony wood pin
http://i.imgur.com/U5cnzFs.jpg
http://i.imgur.com/etPy5jL.jpg
http://i.imgur.com/SouUABg.jpg

spoiledbroth
11-02-2015, 04:27 AM
that's a hot knife alright ;)

preizzo
11-02-2015, 11:44 AM
My last buy from JCK :
Hiromoto vg 10 Damascus steel, sukenari zdp 240 mm, misono dragon 🐉 and takeda gyuto 240mm
The others are hiromoto honyaki, mizuno blue hontaren, tanaka r2, masamoto KS, sukenari vg 10.
All of them are gyutos 240 mm length.

2010ZR1
11-02-2015, 02:16 PM
I got this HHH nakiri.

29476

29477

Lefty
11-02-2015, 02:24 PM
Middleton 8" Chef. Beautiful craftsmanship.

http://i1209.photobucket.com/albums/cc399/Lefty-T/BC049D3B-1E8F-4CB3-94BA-E96CB028FF46.jpg (http://s1209.photobucket.com/user/Lefty-T/media/BC049D3B-1E8F-4CB3-94BA-E96CB028FF46.jpg.html)

HHH Knives
11-02-2015, 02:46 PM
You guys and your crazy damascus stuff...it's hard to post anything mundane after that.

But here's a neat one...Robin Dalman 150mm mini-gyuto. What it lacks in damascus, it makes up for in geometry:
http://i.imgur.com/4KoIjzc.jpg

http://i.imgur.com/l2SSOa4.png

OK so that heel photo has me wanting to try something similar.. Hows it cut?

HHH Knives
11-02-2015, 02:47 PM
I got this HHH nakiri.

29476

29477

I may be a little Bias. But that one is a beauty! and has the "IT" factor for me. Glad to see it found a new home!

chinacats
11-02-2015, 02:58 PM
Middleton 8" Chef. Beautiful craftsmanship.

http://i1209.photobucket.com/albums/cc399/Lefty-T/BC049D3B-1E8F-4CB3-94BA-E96CB028FF46.jpg (http://s1209.photobucket.com/user/Lefty-T/media/BC049D3B-1E8F-4CB3-94BA-E96CB028FF46.jpg.html)


Beautiful knife Lefty, love the profile (and the finger rest).

Lefty
11-02-2015, 03:07 PM
Beautiful knife Lefty, love the profile (and the finger rest).

Q's work is surprisingly awesome. Surprisingly, because nobody talks about him around here. The handle is Rader-comfy, and it performs really well, after initial "tests".

And in response to Randy's question for XoomG - Dalman Knives are pure performers. Robin figured it out very, very quickly.

marc4pt0
11-02-2015, 03:49 PM
My buddy did a couple stages down in South Carolina and mentioned a lot of the cooks and chefs were making stabs at is knives saying that Middleton were the only knives they buy and are the best you can get. I don't mention this in a negative way, I just found it funny. I've heard of his work but have never used one.

Lefty
11-02-2015, 04:31 PM
My buddy did a couple stages down in South Carolina and mentioned a lot of the cooks and chefs were making stabs at is knives saying that Middleton were the only knives they buy and are the best you can get. I don't mention this in a negative way, I just found it funny. I've heard of his work but have never used one.

He's a got a huge following there, of course. Send me an email and we can discuss it more, if you're interested.

alterwisser
11-02-2015, 04:34 PM
Middleton 8" Chef. Beautiful craftsmanship.

http://i1209.photobucket.com/albums/cc399/Lefty-T/BC049D3B-1E8F-4CB3-94BA-E96CB028FF46.jpg (http://s1209.photobucket.com/user/Lefty-T/media/BC049D3B-1E8F-4CB3-94BA-E96CB028FF46.jpg.html)

Blade looks great, love that finger rest. What's the handle material? It looks like he doesn't use wood usually, no?

Smurfmacaw
11-02-2015, 07:38 PM
You guys and your crazy damascus stuff...it's hard to post anything mundane after that.

But here's a neat one...Robin Dalman 150mm mini-gyuto. What it lacks in damascus, it makes up for in geometry:
http://i.imgur.com/4KoIjzc.jpg

http://i.imgur.com/l2SSOa4.png

I dunno, the geometry is cool enough to compel me to order one in 270mm. Should be here in December. Price is pretty darned good too.

chinacats
11-02-2015, 11:21 PM
Just posted this in another thread, but can't resist putting it here. Not much competition to what's been posted lately but I really like Tanaka knives and this one is new.

This thing is very nice...decent ho/horn handle, 270 x 55, 200g and has a very nice edge OOB. The knife (just like the last Tanaka I owned) had no noticeable oddities with the grind and is what I consider an outstanding value...I paid ~$150 w/shipping The spine and choil will need some work but knew I'd be doing that before I placed the order.


http://i1173.photobucket.com/albums/r585/knifedude/20151102_221655_zpsryv8db4x.jpg

spoiledbroth
11-03-2015, 12:06 AM
:P I couldnt resist asking about it again. Is that 55mm at the heel? That seems like a pretty slender knife, that's about how tall my 240 is give or take 1mm!

chinacats
11-03-2015, 12:28 AM
Yep, 55 which is exactly the same height my Tanaka 240 (blue 2) was and I do like a tall knife. That said, I don't feel like this is too short or that I would necessarily want it to be taller...just seems to feel right. I've been using 240's almost exclusively and this knife does not feel large at all and I measured it right @ 270.

mkriggen
11-03-2015, 12:43 AM
Just posted this in another thread, but can't resist putting it here. Not much competition to what's been posted lately but I really like Tanaka knives and this one is new.

This thing is very nice...decent ho/horn handle, 270 x 55, 200g and has a very nice edge OOB. The knife (just like the last Tanaka I owned) had no noticeable oddities with the grind and is what I consider an outstanding value...I paid ~$150 w/shipping The spine and choil will need some work but knew I'd be doing that before I placed the order.


http://i1173.photobucket.com/albums/r585/knifedude/20151102_221655_zpsryv8db4x.jpg

I agree. I've done a couple of knives for siblings using his nashiji gin3 blades. They're a little rough OOB, but a little thinning and softening up on the edges and they turn into great performers. I'm fairly impressed with their Gin3 steel also. Sharpens easily and seems to hold an edge well.

Be well,
Mikey

mkriggen
11-03-2015, 12:49 AM
Mutsumi Hinoura Tsuchime AS 240mm gyuto. Aogami Super, stainless steel-clad.
http://i1054.photobucket.com/albums/s482/54cclin/20151015_182809_zpstfxmmfwo.jpg (http://s1054.photobucket.com/user/54cclin/media/20151015_182809_zpstfxmmfwo.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20151025_092734_zpswvhljupk.jpg (http://s1054.photobucket.com/user/54cclin/media/20151025_092734_zpswvhljupk.jpg.html)

Nice Charles, I've been looking at these for a while, but haven't heard anything about them. You've gotta let us know how you find the cutting.

Be well,
Mikey

BJE1
11-03-2015, 03:04 PM
I really like the look of that one nice pick up.

aboynamedsuita
11-03-2015, 09:51 PM
I would also like to hear your thoughts Charles, a tsuchime blade is missing from my knives so am possibly interested in getting one, being a Hinoura is a plus too

HomeCook
11-04-2015, 12:15 PM
Mutsumi Hinoura Tsuchime AS 240mm gyuto. Aogami Super, stainless steel-clad.
http://i1054.photobucket.com/albums/s482/54cclin/20151015_182809_zpstfxmmfwo.jpg (http://s1054.photobucket.com/user/54cclin/media/20151015_182809_zpstfxmmfwo.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20151025_092734_zpswvhljupk.jpg (http://s1054.photobucket.com/user/54cclin/media/20151025_092734_zpswvhljupk.jpg.html)

Bernal Cutlery?

Pensacola Tiger
11-04-2015, 12:42 PM
Bernal Cutlery?

Buttermilk Supply.

http://www.buttermilksupply.com/shop/knives/hinoura-tsuchime-as-gyuto-240mm//

tward369
11-04-2015, 01:20 PM
Masami Asai Powdered Metal SG2 240MM Gyuto

Made by Asai. It has a beautiful blade, with a strong distal taper and the balance going towards the blade. I've taken a few pictures to show how the light refracts differently off the Damascus at various angles.

http://s7.postimg.org/spp4gabvf/DSC_4806.jpg

http://s7.postimg.org/o2e0hei6z/DSC_4809.jpg

http://s7.postimg.org/hanlejt7f/DSC_4819.jpg

http://s7.postimg.org/4bqu8nesb/DSC_4828.jpg

spoiledbroth
11-04-2015, 03:23 PM
I like that damascus pattern on the Asai blade. very interesting

BUT WHERE'S THE CHOIL SHOT?!?!?

tward369
11-04-2015, 03:51 PM
I'll be sure to add a choil shot this weekend!

Karnstein
11-04-2015, 05:03 PM
Arrived today... 270 Tanaka Ginsan Gyuto from MetalMaster....

https://lh3.googleusercontent.com/-fNvqLEatlKs/Vjn2Go95foI/AAAAAAAAE7w/kv3bf1gD_HM/s1440-Ic42/20151104_121948.jpg

https://lh3.googleusercontent.com/-tYM2JWCloqI/Vjn2QwCP-AI/AAAAAAAAE8Q/5ECGjmZQaes/s1024-Ic42/20151104_122228.jpg

And along with my 240 Tanaka from James (K&S), with its lovely semi-custom brass&bubinga handle:

https://lh3.googleusercontent.com/-fXAxCnE_sME/Vjn170uxcyI/AAAAAAAAE7Y/Hfb-7ty2N2A/s1440-Ic42/20151104_103753.jpg

Sorry for the bad pictures, but I'm only using a LG G2 smartphone and the weather/lighting was not that great today...

Pensacola Tiger
11-04-2015, 05:17 PM
Sorry for the bad pictures, but I'm only using a LG G2 smartphone and the weather/lighting was not that great today...

Nice heel shot, nonetheless.

Andrew
11-04-2015, 06:44 PM
Arrived today... 270 Tanaka Ginsan Gyuto from MetalMaster....


https://lh3.googleusercontent.com/-fXAxCnE_sME/Vjn170uxcyI/AAAAAAAAE7Y/Hfb-7ty2N2A/s1440-Ic42/20151104_103753.jpg



I really like that brass and bubinga handle, it's a clear step up from the basic handle but not over the top... (like I find some!)

cclin
11-04-2015, 07:39 PM
Nice Charles, I've been looking at these for a while, but haven't heard anything about them. You've gotta let us know how you find the cutting.

Be well,
Mikey


I would also like to hear your thoughts Charles, a tsuchime blade is missing from my knives so am possibly interested in getting one, being a Hinoura is a plus too
Here are some of my thoughts for about a week of home-cook used. my Mutsumi Hinoura gyuto Heel to Tip Length 245mm, 52mm high at the heel, weighs 210 grams. both spine & Choil are eased. come with very nice Ebony D-shape handle.
OOTB edge sharpness was kind of mediocre; However, after sharpening with IKARASHI Natural stone(2~3k) then touch up on 1 micron Diamond spray, it cuts superior!! for those who don't familiar with wide bevel knife, you have to sharpening whole bevel from Shinogi line to very edge, not just 1~2mm above the edge.
The thin edge I put on it holding up very well, no microchip so far. Very good heat treatment!
the geometry is pronounced Shinogi line with small/lower wide bevel, similar to Takeda & Heiji. Good food release & I experienced no wedging with onion, cabbage & carrot. not yet to try on extra large, hard vegs such as pumpkin, butter squash....

preizzo
11-05-2015, 08:13 AM
Two last arrive in my house
Tanaka blue 2 240 mm gyuto
Tamahagane san 240 mm gyuto

spoiledbroth
11-05-2015, 01:40 PM
Is the tamahagane a gift for somebody?

preizzo
11-05-2015, 06:22 PM
No
I want it to give it a try
I like the handle, it s really comfortable after many hours of work 😄

spoiledbroth
11-05-2015, 07:24 PM
I have wondered about those knives, let us know what you think. I had suspected vg-10 but it is interesting to know they're vg-5. I have seen them around online at quite a good price.

aboynamedsuita
11-05-2015, 09:36 PM
I wish it was the "real" tamahagane

Godslayer
11-05-2015, 10:07 PM
I wish it was the "real" tamahagane

Is it worth it, I was looking at some cktg and tosho sell. It's cool, but is it worth a k for a petty, 2+ for a full size gyuto

aboynamedsuita
11-05-2015, 10:32 PM
Ya I was liking the Nakiri at Tosho, a wootz blade would be pretty cool too. They'd look great on the wall of fame next to my Kitaeji Gyuto :happymug:

XooMG
11-06-2015, 01:50 AM
Is it worth it, I was looking at some cktg and tosho sell. It's cool, but is it worth a k for a petty, 2+ for a full size gyuto
it's fine, but you don't buy it for performance.

kenind
11-06-2015, 04:47 AM
https://imageshack.com/i/p3WbIMpEj

is that HHH brand? its really pretty! can I know how much does the knife cost?

Hianyiaw
11-06-2015, 07:38 AM
Yea that's one of Randy's beautiful feather dammy suji.

mark76
11-06-2015, 08:55 AM
Wow! That's wicked!

Smurfmacaw
11-06-2015, 08:59 AM
And it cuts as good as it looks. Fit and finish is second to none.

Pensacola Tiger
11-06-2015, 10:16 AM
is that HHH brand? its really pretty! can I know how much does the knife cost?

Best way is to send a PM or message to Randy and ask him.

PM: http://www.kitchenknifeforums.com/private.php?do=newpm&u=544

Website contact page: http://hhhcustomknives.com/contact/

eugen_onegin
11-08-2015, 03:05 PM
Very cool damascus pattern on that one! Also very interesting, the design on that cutting board is very cool. Where did you snatch that one up from?

Smurfmacaw
11-08-2015, 04:17 PM
Very cool damascus pattern on that one! Also very interesting, the design on that cutting board is very cool. Where did you snatch that one up from?
The board came from Boardsmith - he has a subforum here on KKF. Great service and the prices are very reasonable for the quality you get. So far I'd recommend them to anyone. It's called the Crazy Board.

LeperoftheFaith
11-08-2015, 05:10 PM
Harner Mini Gyuto
http://i.imgur.com/LXmn3QD.jpghttp://i.imgur.com/YWiBN90.jpg

tward369
11-08-2015, 09:25 PM
Masami Asai Powdered Metal SG2 240MM Gyuto

Made by Asai. It has a beautiful blade, with a strong distal taper and the balance going towards the blade. I've taken a few pictures to show how the light refracts differently off the Damascus at various angles.

http://s7.postimg.org/spp4gabvf/DSC_4806.jpg

http://s7.postimg.org/o2e0hei6z/DSC_4809.jpg

http://s7.postimg.org/hanlejt7f/DSC_4819.jpg

http://s7.postimg.org/4bqu8nesb/DSC_4828.jpg

As promised, choil shot

http://s9.postimg.org/yu0f1abhr/DSC_4878.jpg

and distal taper

http://s9.postimg.org/5sw2rvr1r/DSC_4831.jpg

spoiledbroth
11-08-2015, 11:20 PM
wow beauty!

Karnstein
11-09-2015, 01:33 PM
For now that one picture has to do, but I will try to snap a few better ones tomorrow during daylight hours....

Solingen, the knife-making city of Germany lies in the vicinity of my hometown (~10 miles, as the crow flies) and while I missed the more interesting "knife makers fair" earlier this year, I managed to attend the "Knives, spoons and scissor"-market last Saturday. Most of the stuff sold there isn't much of a interest for a serious (or maybe snobby) knife geek, but the location is kind of cool -it's hosted in a Museum that once was a drop forge factory for scissors - and if one searches a bit, there are some gems to be found. For example Guede is there every year and sell stuff with a great discount, that often can't be matched by online vendors...

So what did I take home with me?

- A small cheese knife made by Herder, company known for thinly grind blades and shoddy quality control (handle F&F can sometimes be abysmal)..got a flawless one with a olive wood handle as Christmas gift for my stepfather, who is not a knife geek but loves red wine...
- A butter/breakfast knife with a shape that's called "buckels" (hump/hunch). Blade is run of the mill German stainless, handle is made from grenadilla wood
- And of course if there's a Guede booth, there is the mother of all bread knifes for sale... I went for one with a nicely grained olive wood handle...paid 136€, official street price is ~170€

https://lh3.googleusercontent.com/-ldsAdSLY-Lk/VkC7Oif877I/AAAAAAAAFEk/XS5AjjdhLKI/s1280-Ic42/20151109_152930.jpg

SousVideLoca
11-09-2015, 01:37 PM
Nice to see a Gude in the wild!

Karnstein
11-10-2015, 07:33 AM
Nice to see a Gude in the wild!

Think they are some kind of rare breed. Not a lot of vendors outside of Germany selling them and I guess most knive geeks steer away from anything that reeks of standard Molly steel on principle. Then the length is overkill for smaller households, or those that prefer buying rolls instead of bread.

I'm curious how many of these knives guede sell in Germany... Should have asked them, they are a small family owned company and the owners were at the fair too. Don't think they sell tons of them, the vibe I got from most of the average private consumers was that it is too big or that they buy most of their bread already sliced from the bakery or at the supermarket.

Got a big crusty loaf in my bag, going to try to tape some slicing action with my phone when I'm back home from university.

spoiledbroth
11-10-2015, 07:42 AM
http://www.guede-solingen.de/images/messer/damast/DA-7431-32.png

well they certainly win for the ballingest bread knife on the market... ironwood handle, 300 layer damascus carbon blade, 320mm on the edge. I think it's a bit of an insane length for a bk, but I'm not working with alot of artisinal bread at the moment. The only places I can find this online it's going for about 4k when I convert to CAD... Not sure if currency converter broken...

eugen_onegin
11-10-2015, 10:38 AM
Picked up a Takeda Nakiri on the forum. Definitely one of the sharpest knives in my kitchen. The iron cladding is rusting a little faster then I expected but just like every new knife I'll have to learn it's peculiarities.

http://i830.photobucket.com/albums/zz228/eugen_onegin/20151108_1922421_1.jpg (http://s830.photobucket.com/user/eugen_onegin/media/20151108_1922421_1.jpg.html)
http://i830.photobucket.com/albums/zz228/eugen_onegin/20151108_1923051.jpg (http://s830.photobucket.com/user/eugen_onegin/media/20151108_1923051.jpg.html)

soigne_west
11-10-2015, 03:36 PM
My two most recent buys after someone stole all my knives

Hiromoto SLD Honesuki
New bag!!

http://i.imgur.com/BH96SB2.jpg

http://i.imgur.com/Gkx0Dvg.jpg

Lefty
11-10-2015, 05:11 PM
I have the same Honesuki, and love it. We eat a lot of chicken at the firehall....

SousVideLoca
11-10-2015, 05:18 PM
after someone stole all my knives
There's a special place in hell....

Karnstein
11-10-2015, 08:27 PM
http://www.guede-solingen.de/images/messer/damast/DA-7431-32.png

well they certainly win for the ballingest bread knife on the market... ironwood handle, 300 layer damascus carbon blade, 320mm on the edge. I think it's a bit of an insane length for a bk, but I'm not working with alot of artisinal bread at the moment. The only places I can find this online it's going for about 4k when I convert to CAD... Not sure if currency converter broken...

Nope, it isn't...it sells here in Germany for more than 4k too... steel is called wild damascus here in Germany, made by a a smith called Marcus Balbach (http://www.schmiede-balbach.de/en/)... incl. fancy variations using metorite, steel from tank gun or air-fighter gun barrels...and one that uses steel from the ww2 battleship Tirpitz (sister ship of the infamous Bismarck).

Think anything beyond the ~26-27cm of a tojiro ITK bread knife or a victorinox wavy bread knife, would be something I wouldn't call a sensible length for most households. So yes, 32cm is mostly likely pure overkill, unless one fancies big crusty breads with a ton of nuts in it... I do eat those once in a while, but I could easily let the bakery slice it with a bread-cutting machine. So I could have done fine without it, but since I left the realm of sensible collection size long time ago... Started with the idea of collecting the usual 3 knives collection + maybe a nakiri and now I'm past a dozen knifes. And compared with buying gyuto no 2-5, getting a huge bread knife was one of my more sensible purchases in the past few months. :laugh:

As promised I did a short video... audio isn't that great, just taped it with my smart phone on a tripod and ran the video through the VLC player on my PC to convert it to a more upload friendly size...oh and I hope my English isn't too bad either:


https://www.youtube.com/watch?v=W7BdgcqFqRU

SousVideLoca
11-10-2015, 08:37 PM
Haha, holy crap! When you cut into that dark bread (missed the name), it sounded like someone starting a ******* motorcycle!

Karnstein
11-10-2015, 08:47 PM
The baker calls it -for reasons unknown to me- Elsässer (after the French Region Alsace (https://en.wikipedia.org/wiki/Alsace)), it has a dark crust and there are pistachio, walnuts, hazelnuts, sunflower and pumkin seeds in the dough. While I could use a gyuto to slice the sweet bread, that dark crusty bread is the perfect target for a bread knife with an aggressive bite...

And as a glimpse into the bakery tells, they sell a lot of crusty bread to wreak havoc on with the Guede: https://baeckersuepke.files.wordpress.com/2009/04/schaufenster2.jpg ...pure paradise for people who like bread, pretty unique place too in terms of their store concept compared to most other bakeries in Germany nowadays.

aboynamedsuita
11-11-2015, 12:31 AM
Nice video, there's been a lot on the forums about bread knives recently. That's a big bread knife too, but lengthwise the 360mm Misono is the winner, although the Misono has a lot of flex and the Gude looks stiffer. Also is that one of the Japanese beckoning cat figurines in the background, I gotta get one of those.

schanop
11-11-2015, 12:32 AM
Nope, it isn't...it sells here in Germany for more than 4k too... steel is called wild damascus here in Germany, made by a a smith called Marcus Balbach (http://www.schmiede-balbach.de/en/)... incl. fancy variations using metorite, steel from tank gun or air-fighter gun barrels...and one that uses steel from the ww2 battleship Tirpitz (sister ship of the infamous Bismarck).

Think anything beyond the ~26-27cm of a tojiro ITK bread knife or a victorinox wavy bread knife, would be something I wouldn't call a sensible length for most households. So yes, 32cm is mostly likely pure overkill, unless one fancies big crusty breads with a ton of nuts in it... I do eat those once in a while, but I could easily let the bakery slice it with a bread-cutting machine. So I could have done fine without it, but since I left the realm of sensible collection size long time ago... Started with the idea of collecting the usual 3 knives collection + maybe a nakiri and now I'm past a dozen knifes. And compared with buying gyuto no 2-5, getting a huge bread knife was one of my more sensible purchases in the past few months. :laugh:

As promised I did a short video... audio isn't that great, just taped it with my smart phone on a tripod and ran the video through the VLC player on my PC to convert it to a more upload friendly size...oh and I hope my English isn't too bad either:


https://www.youtube.com/watch?v=W7BdgcqFqRU

Awesome, thank for the video. I have been looking at Gude bread knife again for the past few weeks after starting to bake sourdough at home. I think I should pull a trigger on one.

Karnstein
11-11-2015, 05:42 AM
Nice video, there's been a lot on the forums about bread knives recently. That's a big bread knife too, but lengthwise the 360mm Misono is the winner, although the Misono has a lot of flex and the Gude looks stiffer. Also is that one of the Japanese beckoning cat figurines in the background, I gotta get one of those.

The Guede is stiff for sure... the real blade length measured on a straight line from tip to heel is a bit more than 30cm on mine. Weight is 378g and thickness at the spine is 4mm at the bolster, >3mm at the middle of the blade length and tapers down to ~2.3mm at the point where the spin starts to curve down towards the tip. If one holds the knife on both ends and then tries to bend the blade, the only part that flexes under pressure are those last few centimeters behind the tip. The majority of the blade length stays stiff like a guy who popped a box of viagra before going into a table dance bar...

And yes, that one of those beckoning cats in the background, mother got it as a lucky charm from a work colleague when she remarried last year... runs on a battery to keep the arm winking, but we stopped replacing it after the second time the battery ran dry. :biggrin:

Hianyiaw
11-11-2015, 08:52 AM
Well that's definitely a monster bread slayer for sure!

Zagica
11-11-2015, 03:39 PM
My new baby, Yoshida Hamono ZDP 189 bunka.
https://scontent-vie1-1.xx.fbcdn.net/hphotos-xta1/v/t1.0-9/12108828_962632733778542_5663449013360083681_n.jpg ?oh=c39023cc9687b540de674f2472597144&oe=56AD460E

Pensacola Tiger
11-11-2015, 03:49 PM
Shigehiro Kasumi Gyuto 240mm.

29576

29577

Spine showing distal taper:
29578

preizzo
11-11-2015, 05:53 PM
Nice fotos buddy 😄

Krakorak
11-11-2015, 06:45 PM
Shigehiro Kasumi Gyuto 240mm.

29576

29577

Spine showing distal taper:
29578

I would be really glad to hear about your impressions! You are a lucky guy, yesterday when I looked at them, they were almost all out of stock...

aboynamedsuita
11-11-2015, 08:56 PM
My stab (non pun intended) at the world of bread knives – Zwilling Kramer Euroline SG-2 Damascus 10" bread knife:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/079023FC-76F5-4A14-ACD4-89A0E18E732F_zpshe0sh9py.jpg

Here it is next to my cheap Henckels 200mm and 360mm Misono Wa Conversion:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/00F7863D-A32A-4BC1-A079-2FB20AC5DC08_zps15i0exck.jpg

The Misono is still a WIP, the tang has a goofy curve I'll have to file flat unless I want it to look like one of those Shun "Alton's Angles" knives:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/4264E445-B910-4AD7-9C8A-6F3F82742D26_zpsqh6vxjrw.jpg


The Guede is stiff for sure... the real blade length measured on a straight line from tip to heel is a bit more than 30cm on mine. Weight is 378g and thickness at the spine is 4mm at the bolster, >3mm at the middle of the blade length and tapers down to ~2.3mm at the point where the spin starts to curve down towards the tip. If one holds the knife on both ends and then tries to bend the blade, the only part that flexes under pressure are those last few centimeters behind the tip. The majority of the blade length stays stiff like a guy who popped a box of viagra before going into a table dance bar...

Ya the Misono is only like 1.8-2.0mm and pretty constant, probably needs more Viagra lol. The blade and wa-handle weigh a tad over 130g, but it hasn't been filled with epoxy yet.

Godslayer
11-11-2015, 09:14 PM
My stab (non pun intended) at the world of bread knives – Zwilling Kramer Euroline SG-2 Damascus 10" bread knife:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/079023FC-76F5-4A14-ACD4-89A0E18E732F_zpshe0sh9py.jpg

Here it is next to my cheap Henckels 200mm and 360mm Misono Wa Conversion:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/00F7863D-A32A-4BC1-A079-2FB20AC5DC08_zps15i0exck.jpg

The Misono is still a WIP, the tang has a goofy curve I'll have to file flat unless I want it to look like one of those Shun "Alton's Angles" knives:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/4264E445-B910-4AD7-9C8A-6F3F82742D26_zpsqh6vxjrw.jpg



Ya the Misono is only like 1.8-2.0mm and pretty constant, probably needs more Viagra lol. The blade and wa-handle weigh a tad over 130g, but it hasn't been filled with epoxy yet.

What has been seen can not be unseen.

aboynamedsuita
11-11-2015, 09:35 PM
What has been seen can not be unseen.

I'm not sure I follow… I tried to ensure I removed all NSFW stuff from the pictures ;). If you're wondering about the epicurean cutting board I decided to get a couple in order to have something lower maintenance than hinoki or the BoardSMITH and Boos but better than poly I also have.

CoqaVin
11-11-2015, 09:39 PM
I think he means the Alton's angle knives?

brainsausage
11-11-2015, 09:40 PM
I'd ask how they cut, but I'm well aware of your hoarding tendencies😘

brainsausage
11-11-2015, 09:54 PM
I think he means the Alton's angle knives?

+1

Godslayer
11-11-2015, 09:58 PM
+1

You are indeed right, I don't understand those knives, I am sure they would lead to carpel tunnel or some other horrible crippling lifelong injury. Not to mention the mental trama of being bullied at work for using them.

aboynamedsuita
11-11-2015, 11:01 PM
You are indeed right, I don't understand those knives, I am sure they would lead to carpel tunnel or some other horrible crippling lifelong injury. Not to mention the mental trama of being bullied at work for using them.

When I was looking for the picture I read it was because he wanted to use a sheep's foot parer on a cutting board and have knuckle clearance :scratchhead: :idea2:, with Shun making gimmicky knives it seems like a match made in heaven.


Take one celebrity chef, add the expertise of KAI's blade smiths, stir, and you've got a unique, new series of knives—Alton's Angles.

The Food Network's Alton Brown loved the sheep's foot blade shape on the original Shun Vegetable Knife, but he had trouble using it because his knuckles kept hitting the cutting board. So he asked Kershaw for a modification—a small angle that would let him both firmly grasp the knife and fully contact the cutting board.

It worked. In fact, it worked so well that now there are eight Alton's Angles blades. Not only does the design keep knuckles off the cutting board, but the natural curve created between the blade and the user's arm also makes controlling the blade even easier and more precise.





I'd ask how they cut, but I'm well aware of your hoarding tendencies[emoji8]
Touché, although I will be using these ones. Once the Misono is done I want to do a comparison review and also see how clean they cut a soft/hard loaf, leave crumbs, treat a (sacrifice) cutting board, etc.

marc4pt0
11-12-2015, 10:22 AM
Zwilling Kramer Euroline SG-2 Damascus 10" bread knife:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/079023FC-76F5-4A14-ACD4-89A0E18E732F_zpshe0sh9py.jpg



That's one of the nicest Damascus patterns I've seen in this line so far. And I've always liked the profile of this bread knife. This one and the 52100 Carbon version are both very handsome in my opinion.

Funny seeing bread knives popping up. When I was hanging out in Chef Michel Richard's Citronelle his Chef de Cuisine only used Victorinox bread knives ( I was told he would buy several at a time). He'd use these bread knives for everything. I mean Everything. I suppose it was his answer to a "universal knife" as he was constantly on the move through every station.

aboynamedsuita
11-12-2015, 11:57 AM
That's one of the nicest Damascus patterns I've seen in this line so far. And I've always liked the profile of this bread knife. This one and the 52100 Carbon version are both very handsome in my opinion.

Funny seeing bread knives popping up. When I was hanging out in Chef Michel Richard's Citronelle his Chef de Cuisine only used Victorinox bread knives ( I was told he would buy several at a time). He'd use these bread knives for everything. I mean Everything. I suppose it was his answer to a "universal knife" as he was constantly on the move through every station.

Yes I feel fortunate to have gotten a nice(er) one, the other side is alright too. Some of the other Damascus ZKs I've encountered don't have as much of a defined chevron pattern.

I also like the profile (slight arc shape), although one factor I was unsure of is knuckle clearance… not as much as I've seen in the pics of a Tojiro ITK but more than some other BKs, I think it'll be okay due to the arc profile. I'm hoping that with SG-2 steel it'll stay sharp for quite some time.

marc4pt0
11-12-2015, 12:21 PM
I have the Shun Meiji Kramer bread knife, got it like 3 years ago. Also Sg-2 and cuts amazingly well. Like so well that I'm always impressed by it, by a bread knife...

Badgertooth
11-13-2015, 05:13 AM
Arrived today... 270 Tanaka Ginsan Gyuto from MetalMaster....

https://lh3.googleusercontent.com/-fNvqLEatlKs/Vjn2Go95foI/AAAAAAAAE7w/kv3bf1gD_HM/s1440-Ic42/20151104_121948.jpg

https://lh3.googleusercontent.com/-tYM2JWCloqI/Vjn2QwCP-AI/AAAAAAAAE8Q/5ECGjmZQaes/s1024-Ic42/20151104_122228.jpg

And along with my 240 Tanaka from James (K&S), with its lovely semi-custom brass&bubinga handle:

https://lh3.googleusercontent.com/-fXAxCnE_sME/Vjn170uxcyI/AAAAAAAAE7Y/Hfb-7ty2N2A/s1440-Ic42/20151104_103753.jpg

Sorry for the bad pictures, but I'm only using a LG G2 smartphone and the weather/lighting was not that great today...

Be prepared for the K&S blue to become your favourite knife. What is the Ginsan like?

daddy yo yo
11-13-2015, 05:43 AM
My stab (non pun intended) at the world of bread knives – Zwilling Kramer Euroline SG-2 Damascus 10" bread knife:
http://i864.photobucket.com/albums/ab204/tjangula/Mobile%20Uploads/079023FC-76F5-4A14-ACD4-89A0E18E732F_zpshe0sh9py.jpg
This one makes me want to buy such a knife too, even though I am not into bread knives and my wife and I do not even eat bread...

spoiledbroth
11-13-2015, 06:19 PM
The teeth on that euroline sg2 bread knife are pretty interesting. Any difference between that pattern and something similar to a mac bk tjangula?

aboynamedsuita
11-13-2015, 07:10 PM
The teeth on that euroline sg2 bread knife are pretty interesting. Any difference between that pattern and something similar to a mac bk tjangula?

They are sort of the inverted cycloid shape which I believe would be similar but in a pattern of "two small, one large, two small, …"

Not sure if this is a Kramer or Zwilling thing; I thought I read that Zwilling used this on some of their knives so if the outer (larger) ones get dull or beat up on a board the inner ones would still be sharp?

Smurfmacaw
11-13-2015, 08:35 PM
Dang Tanner,

that's an impressive bread knife. Have to agree with daddy yo yo, almost makes me want one.

aboynamedsuita
11-13-2015, 08:42 PM
I got a ballin' bread knife because I have a credit to use up and it's looking like the ZK LE2 for cheap isn't gonna work out anymore

EDIT
also thinking of the ZK Meiji Parer and 52100 Chefs knife for the remainder

spoiledbroth
11-14-2015, 12:42 AM
They are sort of the inverted cycloid shape which I believe would be similar but in a pattern of "two small, one large, two small, …"

Not sure if this is a Kramer or Zwilling thing; I thought I read that Zwilling used this on some of their knives so if the outer (larger) ones get dull or beat up on a board the inner ones would still be sharp?

ah that makes sense. I wonder if that will lead to fewer accordion bread slices... I guess with the R2 you dont have to worry about that for a while but it'd be interesting to know if one design is superior.

SousVideLoca
11-14-2015, 03:51 AM
Dang Tanner,

that's an impressive bread knife. Have to agree with daddy yo yo, almost makes me want one.
Same. Then I saw the price and died a little inside.

joyless
11-14-2015, 04:15 PM
wow, this one is so much thinner than what i got about 2ish years ago. it required so much thinning, that i bought a belt grinder


Arrived today... 270 Tanaka Ginsan Gyuto from MetalMaster....

https://lh3.googleusercontent.com/-fNvqLEatlKs/Vjn2Go95foI/AAAAAAAAE7w/kv3bf1gD_HM/s1440-Ic42/20151104_121948.jpg

https://lh3.googleusercontent.com/-tYM2JWCloqI/Vjn2QwCP-AI/AAAAAAAAE8Q/5ECGjmZQaes/s1024-Ic42/20151104_122228.jpg

And along with my 240 Tanaka from James (K&S), with its lovely semi-custom brass&bubinga handle:

https://lh3.googleusercontent.com/-fXAxCnE_sME/Vjn170uxcyI/AAAAAAAAE7Y/Hfb-7ty2N2A/s1440-Ic42/20151104_103753.jpg

Sorry for the bad pictures, but I'm only using a LG G2 smartphone and the weather/lighting was not that great today...

Von blewitt
11-15-2015, 01:23 AM
I'm just gonna leave this here :doublethumbsup:
http://i1323.photobucket.com/albums/u595/huwjones1983/818F7362-0F51-4803-A0E6-A0492671DFFA_zps1eibwf3l.jpg (http://s1323.photobucket.com/user/huwjones1983/media/818F7362-0F51-4803-A0E6-A0492671DFFA_zps1eibwf3l.jpg.html)

Godslayer
11-15-2015, 01:26 AM
I'm just gonna leave this here :doublethumbsup:
http://i1323.photobucket.com/albums/u595/huwjones1983/818F7362-0F51-4803-A0E6-A0492671DFFA_zps1eibwf3l.jpg (http://s1323.photobucket.com/user/huwjones1983/media/818F7362-0F51-4803-A0E6-A0492671DFFA_zps1eibwf3l.jpg.html)


Amazing..... I am guessing thats a bill burke suji, stunning work, amazing finish, easily a god tier knife. Keep up the good work sir. :ubersexy: :ggodjob:

Von blewitt
11-15-2015, 01:32 AM
Yes it is, there is a dragons breath Gyuto following in a few weeks fingers crossed

Godslayer
11-15-2015, 01:51 AM
Yes it is, there is a dragons breath Gyuto following in a few weeks fingers crossed

Nice, I should probably email him and get on the wait list, whats two years if thats the end result

Cheeks1989
11-15-2015, 02:11 AM
Beautiful Huw!

brainsausage
11-15-2015, 02:11 AM
I'm just gonna leave this here :doublethumbsup:
http://i1323.photobucket.com/albums/u595/huwjones1983/818F7362-0F51-4803-A0E6-A0492671DFFA_zps1eibwf3l.jpg (http://s1323.photobucket.com/user/huwjones1983/media/818F7362-0F51-4803-A0E6-A0492671DFFA_zps1eibwf3l.jpg.html)

I call first dibs on the pass around🤔😎

aboynamedsuita
11-15-2015, 02:26 AM
I like it! :knife:
Handle looks to be made from the horn of a unicorn

Smurfmacaw
11-15-2015, 02:43 AM
Nice knife...first Unicorn Horn handle I've ever seen!

malexthekid
11-15-2015, 03:06 AM
I'm just gonna leave this here :doublethumbsup:
http://i1323.photobucket.com/albums/u595/huwjones1983/818F7362-0F51-4803-A0E6-A0492671DFFA_zps1eibwf3l.jpg (http://s1323.photobucket.com/user/huwjones1983/media/818F7362-0F51-4803-A0E6-A0492671DFFA_zps1eibwf3l.jpg.html)

That is amazing. I'm not normally the biggest fan of bill burke's sheeps horn (i hope that is right) but that is perfect.

Hianyiaw
11-15-2015, 12:37 PM
Nice Burke blade. Really wish I could afford one in the near future and get into the wait list.

Anton
11-15-2015, 01:13 PM
Beautiful Huw
Nothing like the proper Burke, nothing

Casaluz
11-15-2015, 06:20 PM
Came in a couple of days ago: Carter Muteki Gyuto in white steel laminated with stainless steel. Arizona Desert Ironwood handle, 206 mm, 165 grams, blade width: 49 mm and blade thickness: 1.7 mm with distal taper. Here are some views:

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/Muteki1_zpsiqwkzr3a.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/Muteki2_zpsnpgql8mn.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151115_115926_zpsrdmn7xrg.jpg?t=1447539406

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151115_115852_zpsahqln4v9.jpg?t=1447539474

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151114_161645_zpskols3bh8.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151114_161634_zpsvvzwzhoz.jpg

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151114_161555_zpsgwglx77u.jpg

Casaluz
11-15-2015, 07:46 PM
A single Bevel Gyuto: Blade Length (from the tip to the machi); 8 1/4 inch (210mm) Handle Length; 5 3/8 inch (136mm) Total Length; 13 7/8 inch (352mm) Knife weight is 6.1oz. The heel part of the spine width is 3mm (1/8 inch) wide. The width from the heel to the spine; 42mm (1 3/4 inch) Handle; Ho (Japanese magnolia) octagonal shaped water buffalo horn bolster BLADE; TESSHU Damascus blue I steel blade (single bevel). This is, from my limited understanding, a highly unusual knife in the sense that is a gyuto but also truly single bevel. I have been using it for a few weeks and I love it. It is particularly wonderful to use on proteins like grilled steaks but I use it for vegetables as well (onions, tomatoes, etc). Here are some pictures:

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_170152_zpsxn06bmrr.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

Godslayer
11-15-2015, 08:26 PM
A single Bevel Gyuto: Blade Length (from the tip to the machi); 8 1/4 inch (210mm) Handle Length; 5 3/8 inch (136mm) Total Length; 13 7/8 inch (352mm) Knife weight is 6.1oz. The heel part of the spine width is 3mm (1/8 inch) wide. The width from the heel to the spine; 42mm (1 3/4 inch) Handle; Ho (Japanese magnolia) octagonal shaped water buffalo horn bolster BLADE; TESSHU Damascus blue I steel blade (single bevel). This is, from my limited understanding, a highly unusual knife in the sense that is a gyuto but also truly single bevel. I have been using it for a few weeks and I love it. It is particularly wonderful to use on proteins like grilled steaks but I use it for vegetables as well (onions, tomatoes, etc). Here are some pictures:

http://i48.photobucket.com/albums/f207/Casaluz1/Knives/20151001_170152_zpsxn06bmrr.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

That's super cool

mikedtran
11-16-2015, 09:52 PM
A single Bevel Gyuto: Blade Length (from the tip to the machi); 8 1/4 inch (210mm) Handle Length; 5 3/8 inch (136mm) Total Length; 13 7/8 inch (352mm) Knife weight is 6.1oz. The heel part of the spine width is 3mm (1/8 inch) wide. The width from the heel to the spine; 42mm (1 3/4 inch) Handle; Ho (Japanese magnolia) octagonal shaped water buffalo horn bolster BLADE; TESSHU Damascus blue I steel blade (single bevel). This is, from my limited understanding, a highly unusual knife in the sense that is a gyuto but also truly single bevel. I have been using it for a few weeks and I love it. It is particularly wonderful to use on proteins like grilled steaks but I use it for vegetables as well (onions, tomatoes, etc). Here are some pictures:



Who is the maker of this very interesting blade?

Casaluz
11-17-2015, 12:47 PM
Who is the maker of this very interesting blade?

The knife was made by Mr. Kenichi Shiraki and sharpened by Mr. Kazumi Kawakita. It is my understanding that Mr. Shiraki is also the bladesmith that makes the single bevel knives for Carter Cutlery, although this one is sold under the brand name TESSHU of Takeshi Aoki San at aframestokyo

lobby
11-17-2015, 04:34 PM
got my marko thinned and refinished, so it feels like a new knife!

http://img.fae.ro/56d3ac.jpeg

240mm
ks profile
52100
amboyna burl/nickle/buffalo

spoiledbroth
11-18-2015, 02:44 AM
The knife was made by Mr. Kenichi Shiraki and sharpened by Mr. Kazumi Kawakita. It is my understanding that Mr. Shiraki is also the bladesmith that makes the single bevel knives for Carter Cutlery, although this one is sold under the brand name TESSHU of Takeshi Aoki San at aframestokyo

this is really interesting information. I would love to know your thoughts on the knife especially if you use it for more than slicing... Lots of people have said that a single bevel gyuto would be pointless but I'm pretty curious. I'm assuming this is the kind of sb knife you'd want to microbevel or even make a hamaguriba

also the muteki posted above is so THIN! Are all of his knives like that? I have never been tremendously interested in Carter's work.

XooMG
11-18-2015, 04:17 AM
also the muteki posted above is so THIN! Are all of his knives like that? I have never been tremendously interested in Carter's work.
There's a bit of a range. I should have taken choil shots before I thinned a couple. My Muteki was very thin overall but not really behind the edge. The small Carter was on the thicker side overall, and my bigger Carter has a thick spine at the heel but is otherwise pretty thin.

Thinned Muteki:
http://i.imgur.com/Tw1y6DM.jpg

Thinned smaller Carter:
http://i.imgur.com/l2SSOa4.png

Out-of-box bigger Carter (sorry for double photo, was comparing techniques):
http://i.imgur.com/6LRFST4.jpg

marc4pt0
11-18-2015, 08:51 AM
If the Carter currently on BST is the anniversary one like the one I have, it's Very thin on the edge. Cuts amazingly well, even after the edge starts to dull a bit through use. Food release is spot on and frankly of all the knives I bought in 2013 this is one of the very few I've held on to still.

Anton
11-18-2015, 11:37 PM
got my marko thinned and refinished, so it feels like a new knife!

http://img.fae.ro/56d3ac.jpeg

240mm
ks profile
52100
amboyna burl/nickle/buffalo

Beautiful
Nice work as always @marko

Karnstein
11-20-2015, 08:08 AM
Bit of a teaser, but I don't want to totally spoil the surprise for some of my fellow Germans, who read both this board and Messerforum.net...

https://lh3.googleusercontent.com/-xFR2h-yPSG4/Vk8HxDVzsjI/AAAAAAAAFSs/rh-SqXRHafY/s1280-Ic42/20151120_120000.jpg

Small hint: It is from Sweden... :biggrin:

marc4pt0
11-20-2015, 10:09 AM
^^ this kid is on Fire!

alterwisser
11-20-2015, 10:28 AM
^^ this kid is on Fire!

It sure looks like it. Can't wait for mine!

Smurfmacaw
11-20-2015, 10:33 AM
Bit of a teaser, but I don't want to totally spoil the surprise for some of my fellow Germans, who read both this board and Messerforum.net...

https://lh3.googleusercontent.com/-xFR2h-yPSG4/Vk8HxDVzsjI/AAAAAAAAFSs/rh-SqXRHafY/s1280-Ic42/20151120_120000.jpg

Small hint: It is from Sweden... :biggrin:

Just got an email and my 270 will be ready in 3 or 4 weeks! I'm really psyched. I really like the looks of Robin's work.

XooMG
11-20-2015, 11:19 AM
Hey that picture concept looks familiar!

Karnstein
11-20-2015, 08:15 PM
Hey that picture concept looks familiar!
It surely does... Was too good of an idea to highlight the fine tip not to borrow it and also served as a nice hint regarding the maker of the knife.

easy13
11-21-2015, 12:40 PM
Just got back from a trip through London/Barcelona/Paris/Copenhagen. I ate my fair share of amazing food from top tier restaurants to markets and street vendors but also wanted to pick up a knife or cooking tool per country as a reminder of the trip. I Had limited space in the suitcase and wasn't going to break the bank on an item unless it was special and native to the country. Heres a recap with pics

LONDON - Great city but a bust knife wise. Went to one knife shop - Japanese Knife Co, that had decent stuff, nothing any of us hasn't seen before and with the crappy exchange rate there was no reason to make a purchase. Flea markets were filled w/ great vintage spoons, serving/carving sets and gigantic antique cleavers but not a chef knife in sight.

BARCELONA - Another amazing city and the quality of the seafood and of course their cured meats was unbelievable, but knife wise more folding knife country and flea markets were a bust minus old spoons. Picked up a nice Jose Exposito folder from Ganiveteria Roca (http://ganiveteriaroca.cat/) and pocketed a Ferran Adria branded table knife while eating at his Brothers restaurant that I may file off serration and sharpen up into a parer

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_7137.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_7137.jpg.html)

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_7142.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_7142.jpg.html)

PARIS - Pulled into Paris the night of the attacks and laid low in our apartment the first day. The whole culinary scene is incredible as expected but top on my list was hitting up E Dehillerin (http://eshop.e-dehillerin.fr/) - the legendary 190 year old shop. This place is insane, kid in a candy shop good, stacks of different Sabs of all types in bins, copper pots galore, everything you want and good prices to match (Euro exchange rate not bad on US dollar). With my limited suitcase space I had to contain myself and take space into mind but came out with a nice haul for just around $200 US. These knives aren't the most amazing stunners but at the price and depth of variety at your hands this place is a must. All of these are classics that will be part of my collection for a long time

- Oyster Knife
- House Brand Carbon Nogent Parer
- House Brand Shorty Chef Knife (Gift for friend)
- 8 inch House Brand Carbon Fillet
- 10 Inch K Sab Slicer
- 10 Inch House Brand Carbon Chef
- Nogent Spatula

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_7136.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_7136.jpg.html)

COPENHAGEN - Only had a long day layover here and a reservation to eat at Relae (http://www.restaurant-relae.dk/) so my time was limited. Came across a nice shop in the Torvehallerne Market (http://torvehallernekbh.dk/) with some quality stuff from Japanese makers we are all familiar with, but nothing worth the price/packing hassle. Came across an Asian store that sold woks, utensils, teas, some low priced singled beveled traditional knives with crappy handles, picked up a Chinese duck carving knife (not Nordic at all, but always wanted one) and a pair of scissors for around $20 US, went on to have an amazing tasting menu at Relae and headed back to the US

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_7138.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_7138.jpg.html)

alterwisser
11-21-2015, 02:18 PM
PARIS - Pulled into Paris the night of the attacks and laid low in our apartment the first day. The whole culinary scene is incredible as expected but top on my list was hitting up E Dehillerin (http://eshop.e-dehillerin.fr/) - the legendary 190 year old shop. This place is insane, kid in a candy shop good, stacks of different Sabs of all types in bins, copper pots galore, everything you want and good prices to match (Euro exchange rate not bad on US dollar). With my limited suitcase space I had to contain myself and take space into mind but came out with a nice haul for just around $200 US. These knives aren't the most amazing stunners but at the price and depth of variety at your hands this place is a must. All of these are classics that will be part of my collection for a long time

- Oyster Knife
- House Brand Carbon Nogent Parer
- House Brand Shorty Chef Knife (Gift for friend)
- 8 inch House Brand Carbon Fillet
- 10 Inch K Sab Slicer
- 10 Inch House Brand Carbon Chef
- Nogent Spatula



That's quite a haul, awesome!

marc4pt0
11-21-2015, 04:10 PM
...and pocketed a Ferran Adria branded table knife while eating at his Brothers restaurant...


So you're that guy, eh?

:eyebrow:

Of course I'm not much of a saint either, so I really cant "judge"

MontezumaBoy
11-21-2015, 07:04 PM
Just got my Wakui (240mm stainless clad white 2) Suji back from Dave M. who installed a Mickey Hana handle on it ... really dig the work and the knife now that it has a proper handle.



http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0887_zps1tbsrr9z.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0887_zps1tbsrr9z.jpg.html)

Mickeys sub forum has much better pics ....

http://www.kitchenknifeforums.com/showthread.php/25050-A-Mikey-Handled-Wakui-Suji

TjA

MontezumaBoy
11-21-2015, 07:24 PM
Thx to Chinacats for catching my pathetic spelling error ... "Mickey" - should have been Mikey! Sorry Mikey please don't let this stop you from making me more handles!

Dave Martell
11-21-2015, 10:06 PM
Yo Mick! :D

inzite
11-22-2015, 02:42 AM
First pickup about a week ago! Hiromoto Honyaki Santoku.

https://farm1.staticflickr.com/700/22572161993_1ea02779a3_b.jpg (https://flic.kr/p/AoCemM)DSC05542 (https://flic.kr/p/AoCemM) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://farm6.staticflickr.com/5666/22903434070_268b9cc863_b.jpg (https://flic.kr/p/ATU61j)DSC05524 (https://flic.kr/p/ATU61j) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://farm1.staticflickr.com/677/22572165423_c3fb6337c7_b.jpg (https://flic.kr/p/AoCfnV)DSC05551 (https://flic.kr/p/AoCfnV) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://farm1.staticflickr.com/588/23173157326_12526a38af_b.jpg (https://flic.kr/p/BiJukh)DSC05575 (https://flic.kr/p/BiJukh) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

https://farm6.staticflickr.com/5732/22831295739_dc0e78e98b_b.jpg (https://flic.kr/p/AMwmMZ)DSC05597 (https://flic.kr/p/AMwmMZ) by Ricky Cheong Photography (https://www.flickr.com/photos/inzite/), on Flickr

tward369
11-23-2015, 03:11 PM
Shigefusa Kitaeji 240mm Gyuto- really enjoying this, cuts like a dream

http://s10.postimg.org/puvg6qejd/DSC_4923.jpg

http://s10.postimg.org/txmh5t8nt/DSC_4911.jpg

http://s10.postimg.org/ddosjkjdl/DSC_4917.jpg

mikedtran
11-23-2015, 03:27 PM
Unbelievably sexy knife!

2010ZR1
11-23-2015, 06:21 PM
I did not realize how nice these knives are. They feel wonderful in hand. Signed boxes.

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0649_zpsagkwbmlz.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0649_zpsagkwbmlz.jpg.html)

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0651_zpsecigvchs.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0651_zpsecigvchs.jpg.html)

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0652_zpsrbzuwb4r.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0652_zpsrbzuwb4r.jpg.html)

schanop
11-23-2015, 06:26 PM
That's cool. Was that 120k each or for both?

mikedtran
11-23-2015, 06:38 PM
I was going to be happy with a Kasumi Shig, but now Kitaeji-Shig-Fever is in full effect...

jimbob
11-23-2015, 06:40 PM
I must say its one fad that hasn't faded in my time on the forums. Definitely regret letting a few go!

schanop
11-23-2015, 06:46 PM
I must say its one fad that hasn't faded in my time on the forums. Definitely regret letting a few go!

Ha ha, thank again for the beautiful usuba, jimbob.

Anton
11-23-2015, 07:05 PM
I must say its one fad that hasn't faded in my time on the forums. Definitely regret letting a few go!

My sentiments exactly

2010ZR1
11-23-2015, 08:27 PM
Got my knife from Tanner that went to Mikey for a rehandle. From this post: http://www.kitchenknifeforums.com/showthread.php/24045-Watanabe-Pro-Custom-Blue-Steel-Honyaki-270mm-Kiritsuke-Gyuto?highlight=Honyaki+Kiritsuke+Gyuto

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0659_zpscdmgjhut.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0659_zpscdmgjhut.jpg.html)

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0656_zpsfs8igcvb.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0656_zpsfs8igcvb.jpg.html)

http://i1361.photobucket.com/albums/r673/ZR1638/IMG_0654_zpsdmtlibuv.jpg (http://s1361.photobucket.com/user/ZR1638/media/IMG_0654_zpsdmtlibuv.jpg.html)

aboynamedsuita
11-23-2015, 09:03 PM
The honyaki K-Gyuto looks much better with a custom handle compared to the standard handle, and those two Shig Kitaeji… if you ever want to sell one, Smurfmacaw will gladly take one off your hands, then maybe he'll stop asking for mine lol

Newbflat
11-23-2015, 10:16 PM
Curious... Are Kitaeji and kasumi Shig's ground the same? Are they in a sense the same knives just with different cladding?

Bill

TheDispossessed
11-23-2015, 10:36 PM
AFAIK yes, but attempts at comparison would likely almost always show a difference simply as the knives are handmade. As a side note hinoura-San says in no uncertain terms in the spring hammer film that his pattern welded knives have the same cutting performance it's just aesthetics. He's a badass, he's like 'I make them like this just to show you I can' basically.

aboynamedsuita
11-23-2015, 11:34 PM
Curious... Are Kitaeji and kasumi Shig's ground the same? Are they in a sense the same knives just with different cladding?

Bill

I've also heard the Kitaeji is less reactive. Perhaps the Kasumi with clouds is in between. Here's a comparison between a KU and Kitaeji if it is of interest:
http://www.kitchenknifeforums.com/showthread.php/19968-Seeking-to-understand-Shigefusa-finish-variations

Smurfmacaw
11-24-2015, 06:10 PM
It's from Japan so it must be good right?

Godslayer
11-24-2015, 06:13 PM
It's from Japan so it must be good right?

What could it be. That is the mystery.