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ramenlegend
01-02-2017, 08:19 PM
http://i.imgur.com/0yrASIo.jpg
that octognal bolster is super sexy. I sent DP an email about a knife, and I'm glad I did after seeing this.
O yeah, how does it cut?

XooMG
01-02-2017, 09:11 PM
So what's the story with the dalman? The busted one is the scraped blade right ??
Yeah the little one is the scrap, for polishing practice in case I feel like modding the bigger cleaver. There's stuff hiding under the surface:
http://i.imgur.com/LObvHwg.jpg

milkbaby
01-02-2017, 11:55 PM
http://i.imgur.com/0yrASIo.jpg

That. Is. Killer! :doublethumbsup:

Krakorak
01-03-2017, 06:50 AM
A piece of art from Andy Billipp: http://rhamphorhynchus.rajce.idnes.cz/Andy_Billipp_225_mm_carbon_gyuto_with_two-tone_Amboyna_burl_handle/

I also made (on request of Matus:-)) a video from unpacking, just for fun, the link is here (https://youtu.be/01MVCJRDw7w), please, don't try to translate my words after I finally saw the knife;-)...And its better to skip to about 1,45, until that I only tried to get off all the wrapping with my unhandy left...

I have ever liked rustic knives and those with hammered surface in particular (I can still remember myself watching and old video from JKI of Teruyasu Fujiwara Maboroshi no meito line again and again, several years ago when I started to be interested in J-knives) and I have also ever admired two-tone amboyna burl handles, this material being my "dream" material for an eventual custom handle in the future...And within this single knife, all these dreams became true...I should also mention that although Andy's knives are usually balanced at the heel, in this one, the balance point is about 2 cm in front of the heel (due to the relatively light handle with only a moderate amount of heartwood; Andy usually uses the distinctly heavier ironwood) what I also like and was according to my wishes...So many thanks to Andy for an amazing knife as well as to the guys from House of Burl where I suceeded to get the block for the handle...

YG420
01-03-2017, 07:00 AM
A piece of art from Andy Billipp: http://rhamphorhynchus.rajce.idnes.cz/Andy_Billipp_225_mm_carbon_gyuto_with_two-tone_Amboyna_burl_handle/

I also made (on request of Matus:-)) a video from unpacking, just for fun, the link is here (https://youtu.be/01MVCJRDw7w), please, don't try to translate my words after I finally saw the knife;-)...And its better to skip to about 1,45, until that I only tried to get off all the wrapping with my unhandy left...

I have ever liked rustic knives and those with hammered surface in particular (I can still remember myself watching and old video from JKI of Teruyasu Fujiwara Maboroshi no meito line again and again, several years ago when I started to be interested in J-knives) and I have also ever admired two-tone amboyna burl handles, this material being my "dream" material for an eventual custom handle in the future...And within this single knife, all these dreams became true...I should also mention that although Andy's knives are usually balanced at the heel, in this one, the balance point is about 2 cm in front of the heel (due to the relatively light handle with only a moderate amount of heartwood; Andy usually uses the distinctly heavier ironwood) what I also like and was according to my wishes...So many thanks to Andy for an amazing knife as well as to the guys from House of Burl where I suceeded to get the block for the handle...
SICK!!!

CB1968
01-03-2017, 07:04 AM
A piece of art from Andy Billipp: http://rhamphorhynchus.rajce.idnes.cz/Andy_Billipp_225_mm_carbon_gyuto_with_two-tone_Amboyna_burl_handle/

I also made (on request of Matus:-)) a video from unpacking, just for fun, the link is here (https://youtu.be/01MVCJRDw7w), please, don't try to translate my words after I finally saw the knife;-)...And its better to skip to about 1,45, until that I only tried to get off all the wrapping with my unhandy left...

I have ever liked rustic knives and those with hammered surface in particular (I can still remember myself watching and old video from JKI of Teruyasu Fujiwara Maboroshi no meito line again and again, several years ago when I started to be interested in J-knives) and I have also ever admired two-tone amboyna burl handles, this material being my "dream" material for an eventual custom handle in the future...And within this single knife, all these dreams became true...I should also mention that although Andy's knives are usually balanced at the heel, in this one, the balance point is about 2 cm in front of the heel (due to the relatively light handle with only a moderate amount of heartwood; Andy usually uses the distinctly heavier ironwood) what I also like and was according to my wishes...So many thanks to Andy for an amazing knife as well as to the guys from House of Burl where I suceeded to get the block for the handle...

Gorgeous knife!!!

Aphex
01-03-2017, 07:14 AM
Oh my oh my. How does it cut?

The Prendergast is slightly wedgie on large harder veg, on everything else though it's like butter.

s0real
01-04-2017, 09:40 PM
Kato just arrived this morning :)

http://i1076.photobucket.com/albums/w442/s0real87/IMG_20170105_122203_zps6snwsjlu.jpg (http://s1076.photobucket.com/user/s0real87/media/IMG_20170105_122203_zps6snwsjlu.jpg.html)

http://i1076.photobucket.com/albums/w442/s0real87/IMG_20170105_122405_zpsdzpupcqk.jpg (http://s1076.photobucket.com/user/s0real87/media/IMG_20170105_122405_zpsdzpupcqk.jpg.html)

Krassi
01-04-2017, 10:27 PM
@Krakorak
Sick Knife!! that handle is insanely awesome! ;)
Congrats for that knife!

preizzo
01-04-2017, 11:07 PM
Nice score, that billip it s outstanding.!


Good on the Kato, exactly the same size I am hunting for quite a while. 😂

Krakorak
01-05-2017, 05:27 AM
Thanks, guys, it also cuts really nicely (although I didn't test it much so far), there is only one real problem with the knife - how to present it to my wife :scratchhead:...Hopefully it won't end like this: :punish:

s0real
01-05-2017, 06:14 AM
Thanks guys and it is a pleasure to cut with this knife. i'm not sure if it is just me but i find 240 mm a bit too long for my hand.

J_Style
01-06-2017, 12:53 AM
34139
Picked up a Nora in m4 with rc at 67.5, will try it out in the kitchen this weekend

jimbob
01-06-2017, 02:39 AM
34140
Check out the sweet two tone on a kiwi!

Nemo
01-06-2017, 02:42 AM
Before I saw the photo, I'd assumed that you'd taken to the blade with a Jnat :-)

Is that a standard handle on a Kiwi?

panda
01-06-2017, 02:52 AM
hah, funny that a kiwi show up on this thread, as i currently have a kom kom and a penguin en route from thailand to compare.

berko
01-06-2017, 03:11 AM
awesome handle on that kiwi!

jimbob
01-06-2017, 03:13 AM
The true meaning of bang for buck. The bag of limes cost more!

Badgertooth
01-06-2017, 05:28 AM
The bag of limes cost more!

At $29p/kg it costs more than the bloody fish I'd want to squeeze it on.

aboynamedsuita
01-06-2017, 02:47 PM
At $29p/kg it costs more than the bloody fish I'd want to squeeze it on.

$29/kg for limes? Wow! A coworker told me that NZ is pretty expensive, but that's crazy. I think the CAD/NZD are about the same, and I can buy organic limes for about $10/kg or often less

I am a big fan of NZ grass fed meat and diary products though.

foody518
01-06-2017, 03:28 PM
6 for a dollar limes here this past week... okay I can never leave Texas

Noah
01-06-2017, 03:55 PM
Free/lb in Hawaii. I miss it there sometimes. (Especially when the mainland decides it wants to winter at me.)

supersayan3
01-07-2017, 12:49 AM
That Xerxes knife looks amazing.
The steel has interesting composition, and I read at Gator's chart, that it is oil quenched, so 63/64 HRC and not chippy probably

Marek07
01-07-2017, 01:42 AM
Badgertooth - assume you mean NZ$29/kg for limes but even so... WT*?!? We're only across the Tasman and ours are US$5/kg. Not surprised the fish is cheaper.

Badgertooth
01-07-2017, 04:13 AM
$29/kg for limes? Wow! A coworker told me that NZ is pretty expensive, but that's crazy. I think the CAD/NZD are about the same, and I can buy organic limes for about $10/kg or often less

I am a big fan of NZ grass fed meat and diary products though.

**** is outta hand here with food prices. Can hit $36/kg.

Back to knives... that Xerxes is off the chain.

Iggy
01-07-2017, 06:11 AM
That Xerxes knife looks amazing.
The steel has interesting composition, and I read at Gator's chart, that it is oil quenched, so 63/64 HRC and not chippy probably

Not chippy at all. Use it as only Gyuto right now (test phase you know). Ok home use on an end grain cherry cutting board but I don't baby my knives. Still no microchips at all with the OOTB edge. Looking forward to first sharpening actually. Have a Catcheside from the same steel and that sharpens really good. So IMHO good balance between edge stability, retention and sharpenability :D

Iggy
01-07-2017, 02:58 PM
My new pair of Catcheside Carbon forged geometry. Really nice :D

http://up.picr.de/27950623lh.jpg

Regards, Iggy

valgard
01-07-2017, 03:40 PM
Masakage Kiri Santoku 165 from the local Knitwear store
https://s-media-cache-ak0.pinimg.com/originals/13/1a/0e/131a0eb27d72286c3d39a215ca8a3d51.jpg
https://s-media-cache-ak0.pinimg.com/originals/56/9a/ce/569acea335cfcc06d88c95d782c942ad.jpg

Krakorak
01-07-2017, 06:08 PM
Nice score, that billip it s outstanding.!

BTW., the reaction of my wife after she finally found it on my magnetic rack tonight, was: "Ooooh, what is it here for an ugly, weird knife??!!":)

Lars
01-07-2017, 06:31 PM
My new pair of Catcheside Carbon forged geometry.

Really effin' nice Iggy - well done..!

Lars

MontezumaBoy
01-07-2017, 06:56 PM
Absolutely stunning Iggy! Very, very jealous! That cutting board is pretty sweet 2!

Badgertooth
01-07-2017, 07:07 PM
...from the local Knitwear store


I only went in for a cable-knit turtleneck sweater!

Aleque
01-07-2017, 08:20 PM
Finally hopped on the Shigefusa train with this 188mm gyuto from JWW. I had been keeping my eye out for one and debated the 210mm but it wasn't in stock. I was worried the knife was going to be too short, but holding the knife in hand it's a great size for my limited space. Super excited to get to use this one. For all those concerned forum members, this won't be hidden away in a drawer :)

http://i.imgur.com/O7UmlUo.jpg?1

panda
01-07-2017, 09:44 PM
that shig, what's supposed to be a tip looks like a beluga whale.

Marek07
01-07-2017, 10:23 PM
that shig, what's supposed to be a tip looks like a beluga whale.Perhaps it's the photo? Appears to be a wide-angled lens - perhaps that and the angle it was taken have combined to distort the image. I have the same knife and the tip looks as it should be - I think.

valgard
01-08-2017, 12:31 AM
I only went in for a cable-knit turtleneck sweater!

Damn autocorrector! :bigeek:
I meant Knifewear of course. And it almost happened again, is there a way to turn it off?

Aleque
01-08-2017, 02:20 AM
Perhaps it's the photo? Appears to be a wide-angled lens - perhaps that and the angle it was taken have combined to distort the image. I have the same knife and the tip looks as it should be - I think.

Yeah, it's my phone camera. It's kind of a weird camera and distorts lots of images when I take the pictures close up. Here is a better shot. Still some fish-eye curvature (you can tell from the box). But the knife tip is normal. I make some vegetable couscous tonight and it was amazingly smooth through the vegetables I prepared.

http://i.imgur.com/Ctg8Xuo.jpg

milkbaby
01-08-2017, 04:24 AM
My new pair of Catcheside Carbon forged geometry. Really nice :D

http://up.picr.de/27950623lh.jpg


Super nice set! If I weren't on knife buying hiatus, I would've seriously though about buying one of his forged gyutos...

zetieum
01-08-2017, 07:48 PM
Teruyasu Fujiwara Gyuto, 19 cm western, rehandled by Robin Dalman
Little killer with an amazing handle. Really impressed by Robin's work. Octogonal western.

https://www.dropbox.com/s/tt6wuocjg0ebfqk/DSC_1478.jpg?raw=1

https://www.dropbox.com/s/nshfylkdtxv6tv5/DSC_1499.jpg?raw=1

https://www.dropbox.com/s/6ab3g0polrvcsds/DSC_1496.jpg?raw=1

https://www.dropbox.com/s/0f328jyv6pwsmls/DSC_1488.jpg?raw=1

https://www.dropbox.com/s/eha8w7dv3z9s3l6/DSC_1497.jpg?raw=1

https://www.dropbox.com/s/0f328jyv6pwsmls/DSC_1488.jpg?raw=1

aboynamedsuita
01-08-2017, 09:18 PM
That's a really neat full tang wa/western hybridů what's the wood?

playero
01-08-2017, 10:09 PM
trying topost photo

valgard
01-09-2017, 02:27 AM
This just fell on my lap from a guy whose new year's resolution is to decrease his 40+ collection and is also selling a Masakage Zero Petty 130. This is probably only gonna be with me for a while while I admire it before my wife snaps and I have to move it. It's a brand new Hinoura River Jump Nakiri 165.
https://s-media-cache-ak0.pinimg.com/originals/4d/f7/b9/4df7b9829f3cc1532f934693b785e6b4.jpg
https://s-media-cache-ak0.pinimg.com/originals/f2/1e/55/f21e55c6e2cde6fc8453e740bee55bdd.jpg

Another shot of the twisted Damascus, this side is insane IMO

https://s-media-cache-ak0.pinimg.com/originals/78/16/98/781698648105f9cbfeab1154742269b7.jpg

this other side not so insane but still pretty cool

https://s-media-cache-ak0.pinimg.com/originals/da/6b/51/da6b5107875df0ccf5cca510adf8b1ce.jpg

The pattern on the spine...

https://s-media-cache-ak0.pinimg.com/originals/11/be/94/11be94961036041fff883739aa5ccbc5.jpg

the choil shot

https://s-media-cache-ak0.pinimg.com/originals/0e/46/d9/0e46d9e3942f509685dbe454a7b55cb4.jpg

Feel free to comment.
Carlos

Nemo
01-09-2017, 02:40 AM
very pretty.
Now that is a rounded spine!

Marek07
01-09-2017, 03:13 AM
Re: Hinoura River Jump Nakiri 165mm. Don't know the knife and call me shallow but... she sure looks pretty!

valgard
01-09-2017, 03:28 AM
very pretty.
Now that is a rounded spine!

Yes it is! ...and the choil. This beauty is smooth everywhere you touch :wink: ...except the cutting edge, that one looks pretty sharp!

valgard
01-09-2017, 03:34 AM
Re: Hinoura River Jump Nakiri 165mm. Don't know the knife and call me shallow but... she sure looks pretty!

I'm shallow too :O

Here is a link to the knife
https://knifewear.com/collections/hinoura-river-jump

Somewhere in the forums it was said that the smith, Tsukasa Hinoura, spends about 1 day to 1 day and a half in the finish of these beauties, hence the crazy price point. But don't quote me on that, I'm only repeating what I read.:newhere:

milkbaby
01-09-2017, 03:35 AM
The Hinoura is beautiful, really enjoy his work, and his river jump patterns are quite beautiful. Have you used it yet? I have one of his gyuto and really like the performance.

The Fujiwara rehandle is great. I love how it still looks a bit rustic, wish I'd gotten one of the small gyutos that was on BST not too long back. Is that spalted birch wood?

valgard
01-09-2017, 03:49 AM
The Hinoura is beautiful, really enjoy his work, and his river jump patterns are quite beautiful. Have you used it yet? I have one of his gyuto and really like the performance.


No, I'm dying to use it but I won't...can't really afford that kind of knife but it was a very sweet deal and I expect I will be able to sell it here in the near future. It will be knife porn for me before I let it go. The only reason my wife went along with the purchase is because I convinced her that I would be able to re-sell it for a good price so I don't dare to use it.:spankarse:

zetieum
01-09-2017, 04:30 AM
That's a really neat full tang wa/western hybridů what's the wood?



The Fujiwara rehandle is great. I love how it still looks a bit rustic, wish I'd gotten one of the small gyutos that was on BST not too long back. Is that spalted birch wood?

yeah stabilised masur birch.

Badgertooth
01-09-2017, 04:51 AM
No, I'm dying to use it but I won't...can't really afford that kind of knife but it was a very sweet deal and I expect I will be able to sell it here in the near future. It will be knife porn for me before I let it go. The only reason my wife went along with the purchase is because I convinced her that I would be able to re-sell it for a good price so I don't dare to use it.:spankarse:

One little chicken carcass for a broth won't hurt.

ynot1985
01-09-2017, 07:19 AM
One little chicken carcass for a broth won't hurt.

a nice blue protein patina would only add character to that knife

DamageInc
01-09-2017, 09:26 AM
Tired of all the carbon, so I picked up a new stainless steel blade with an enamel handle.

http://filesharing.gabeazo.com/files/d9f9b581a48c17418711.png

valgard
01-09-2017, 10:39 AM
One little chicken carcass for a broth won't hurt.

Hmm! will see if I can resist.

valgard
01-09-2017, 10:44 AM
a nice blue protein patina would only add character to that knife

Damn! you are pushing over the edge (pun intended)! I'm just concerned about the value dropping for some people. When I read through the forums I got the impression that many people here consider this knife a collector piece and would never use it. For me, it's giving me equal parts of joy and pain, It's a great treat to the eyes but I agree that knives should cut stuff :pirate1:

valgard
01-09-2017, 10:46 AM
Tired of all the carbon, so I picked up a new stainless steel blade with an enamel handle.

http://filesharing.gabeazo.com/files/d9f9b581a48c17418711.png


you are killing me :rofl2:

Iggy
01-09-2017, 11:20 AM
Absolutely stunning Iggy! Very, very jealous! That cutting board is pretty sweet 2!

Thanks, yesterday first test of the Gyuto. First impression (after a few onion, cucumber, bell pepper and so on...) is really really good!

Btw... cutting board is nothing special... just and bamboo board that I only use as photo background...

Nemo
01-09-2017, 03:43 PM
Tired of all the carbon, so I picked up a new stainless steel blade with an enamel handle.

http://filesharing.gabeazo.com/files/d9f9b581a48c17418711.png
How's the grind on that knife, Damage? Can you post a chiol shot? ;-)

ryanjams
01-10-2017, 05:49 PM
http://i.imgur.com/HNrSG0y.jpg
180mm a-type petty ordered direct. Aritsugu was great to deal with and I'm looking forward to putting a steep, asymmetric bevel on this bad boy!

valgard
01-10-2017, 06:21 PM
looks sweet, please post pics with your finish.

spoiledbroth
01-10-2017, 07:31 PM
http://i.imgur.com/HNrSG0y.jpg
180mm a-type petty ordered direct. Aritsugu was great to deal with and I'm looking forward to putting a steep, asymmetric bevel on this bad boy!

Woo looking forward? I guess you have some atomas what need a spanking. Good luck :P

Badgertooth
01-10-2017, 07:46 PM
Woo looking forward? I guess you have some atomas what need a spanking. Good luck :P

You beat me to it.

ryanjams
01-10-2017, 08:33 PM
Woo looking forward? I guess you have some atomas what need a spanking. Good luck :P

I got a 140 for Christmas, along with a Gesshin 400x so I am truly excited to put in some work! Already had atoma 400 which has seen mostly flattening use to date

spoiledbroth
01-11-2017, 12:05 AM
Sounds like a sick line knife though

labor of love
01-11-2017, 12:07 AM
I got a 140 for Christmas, along with a Gesshin 400x so I am truly excited to put in some work! Already had atoma 400 which has seen mostly flattening use to date

I just used an atoma 140 to thin out my takeda and I must say I made substantial progress after only two sessions.

BorkWoodNC
01-11-2017, 12:35 AM
34191

Sugimoto 210mm Gyuto my brother brought me back from his recent business trip to Japan.

Haven't used it much yet, I like it but that handle has to go! May be a good candidate to test out my first handle build.

YG420
01-11-2017, 10:45 PM
Just received an Ikeda 240 w2 mizu honyaki gyuto. Need to hit it with some acetone and clean it up a bit but very excited to put it to work.

http://i1159.photobucket.com/albums/p630/YG420/KNIVES/FCB19222-5D49-47EC-8C36-736E49F6087D_zpslvhwsbhl.jpg

http://i1159.photobucket.com/albums/p630/YG420/KNIVES/2942230B-5821-4EA7-A654-61AE1C31DF25_zpsxwup1nxe.jpg

http://i1159.photobucket.com/albums/p630/YG420/KNIVES/48791B94-F937-4F6C-8EFC-73FB70186EBA_zps728slsho.jpg

http://i1159.photobucket.com/albums/p630/YG420/KNIVES/BA12EEF0-1E2E-4F3F-A251-0787A5B50EFD_zpsracotcrv.jpg

http://i1159.photobucket.com/albums/p630/YG420/KNIVES/2462DD78-E0E7-4C4A-9D97-094E3A1216BC_zpsfgutkaon.jpg

bkultra
01-11-2017, 11:10 PM
Beautiful Ikeda... What is the edge length and height at the heel?

panda
01-11-2017, 11:21 PM
Ooo, daddy like. How does it cut!!?? From choil it looks way too thin. what is edge length?

YG420
01-11-2017, 11:22 PM
Beautiful Ikeda... What is the edge length and height at the heel?

Thanks! The length is 233 and the height is 47, don't know the weight but it feels very nimble and has some weight to it, almost like a heavier fujiyama.

spoiledbroth
01-11-2017, 11:23 PM
I just used an atoma 140 to thin out my takeda and I must say I made substantial progress after only two sessions.

I thought the a type was some kind of insane super steel with mad abrasion resistance but maybe I was wrong

YG420
01-11-2017, 11:24 PM
Ooo, daddy like. How does it cut!!?? From choil it looks way too thin. what is edge length?

Haven't had a chance to cut with it, I'm still at work, but will put an edge on it friday and put it to work then. It looks very thin behind the edge so I'm excited to try it out.

labor of love
01-11-2017, 11:37 PM
I thought the a type was some kind of insane super steel with mad abrasion resistance but maybe I was wrong

Crap, I've read before that it's actually a bad idea to use diamond plates on stainless for thinning. Not sure about semi stainless.

spoiledbroth
01-12-2017, 01:26 AM
Bad for the plate I assume?

ryanjams
01-12-2017, 02:38 AM
Bad for the plate I assume?

That sounds probable. I've got Shapton pro 120 and 130 that I don't love, but have used a lot to spare my old 400 plate. If those don't move some steel I'll bite the bullet.

JaVa
01-12-2017, 05:57 AM
This new comer came in two days ago fresh of the BST.
Thanks preizzo! :)

preizzo
01-12-2017, 06:58 AM
Happy that you like it. Wakui are great cutters. 😊

Nemo
01-12-2017, 07:01 AM
Looks like a beast! :-)

Enjoy.

milkbaby
01-12-2017, 10:24 AM
Just received an Ikeda 240 w2 mizu honyaki gyuto. Need to hit it with some acetone and clean it up a bit but very excited to put it to work.

http://i1159.photobucket.com/albums/p630/YG420/KNIVES/FCB19222-5D49-47EC-8C36-736E49F6087D_zpslvhwsbhl.jpg

http://i1159.photobucket.com/albums/p630/YG420/KNIVES/2462DD78-E0E7-4C4A-9D97-094E3A1216BC_zpsfgutkaon.jpg

Wow, that's a looker! :doublethumbsup:

Looking forward to hearing how it performs in the kitchen.

milkbaby
01-12-2017, 10:27 AM
34191

Sugimoto 210mm Gyuto my brother brought me back from his recent business trip to Japan.

Haven't used it much yet, I like it but that handle has to go! May be a good candidate to test out my first handle build.

Nice... in general I'm not a fan of ho wood handles either, but it can help bring the balance forward for lighter and/or shorter blades. Some people really like the added grip when the grain raises a bit when wet.

swarth
01-12-2017, 11:38 AM
http://i.imgur.com/WbDaepK.jpg

bkultra
01-12-2017, 12:38 PM
Nice Jin

labor of love
01-12-2017, 01:07 PM
This new comer came in two days ago fresh of the BST.
Thanks preizzo! :)

I'm really curious how heavy those red ebony handles are. Are they lighter than reg ebony?

JaVa
01-12-2017, 04:31 PM
I'm really curious how heavy those red ebony handles are. Are they lighter than reg ebony?

My only reference is the Tanaka Ginsan Migaki with a black ebony handle and compared to that I'd say the red ebony is lighter.

malexthekid
01-12-2017, 05:09 PM
http://i.imgur.com/WbDaepK.jpg

Damn that Jin is sexy... I really want one but I have no use for a deba or yanagi....

nepastovus
01-12-2017, 05:17 PM
My new pair of Catcheside Carbon forged geometry. Really nice :D

http://up.picr.de/27950623lh.jpg

Regards, Iggy

How are they performing ? :)

spoiledbroth
01-12-2017, 06:56 PM
So are these jin knives pretty abrasion resistant? Not that I'd ever have the cash. Just curious, cuz they're powdered no?

CB1968
01-12-2017, 07:16 PM
So are these jin knives pretty abrasion resistant? Not that I'd ever have the cash. Just curious, cuz they're powdered no?

I am pretty sure they are a high speed tool steel? Jon would be able to confirm, edge retention is amazing.

Iggy
01-12-2017, 07:23 PM
How are they performing ? :)

Really well! The Petty doesn't get too much use, it's just a small companion for the Gyuto kind of :)

But the Gyuto performs really good! I'd say regarding cutting performance and food release really only a few (my new Xerxes, TF Denka) can keep up. Profile is very versatile. Reactivity is there but not too bad.

Can't really comment on edge retention and sharpenability yet, 'cause I test 2 Gyutos parallel right now :running:

spoiledbroth
01-12-2017, 07:39 PM
I am pretty sure they are a high speed tool steel? Jon would be able to confirm, edge retention is amazing.

But I wonder how it is resharpening a kataba knife in hss

cheflivengood
01-12-2017, 08:17 PM
34207342083420934210

Promethean 250mm. More details soon after I put it through it's paces

spoiledbroth
01-12-2017, 08:23 PM
Momma

cheflarge
01-12-2017, 09:50 PM
34207342083420934210

Promethean 250mm. More details soon after I put it through it's paces

Damn!!! What a beautiful knife! :plus1:

chinacats
01-12-2017, 11:56 PM
I'll wrap up this page with a cheapie that I've been wanting to try for some time...won't show the plastic ferrule...it's on the small side (165 x 47) but cuts great...Tanaka blue 2 nakiri...less reactive at first than I remember my last blue 2 damascus clad gyuto



http://i1173.photobucket.com/albums/r585/knifedude/20170112_213033_zpsg5jaibgx.jpg

JBroida
01-13-2017, 12:20 AM
But I wonder how it is resharpening a kataba knife in hss

It's a high speed tool steel, not powdered. It has amazing edge retention and toughness, which thankfully means it doesn't chip easily and doesn't need sharpening as often. It's time consuming though. Nothin crazy, but I notice it. We also get them set up here, so all subsequent sharpening will be easier after what we do.

spoiledbroth
01-13-2017, 12:59 AM
Oh cool cool thanks Jon :)

Nemo
01-13-2017, 06:50 AM
Promethean 250mm. More details soon after I put it through it's paces

I saw this and I immediately thought "oh wow!".

playero
01-13-2017, 10:24 PM
nice rolex

Vancouverguy
01-16-2017, 10:07 PM
A Fujiwara Yanagi 330mm on Buyee I recently got. The tip was broken, but just a bit of fixing and I got this!

Not quite finished, but well worth what I paid for it. Quite Cheap.

http://i1347.photobucket.com/albums/p702/gary_leung3/20170116_122240_zpsc85nctka.jpg (http://s1347.photobucket.com/user/gary_leung3/media/20170116_122240_zpsc85nctka.jpg.html)

turbochef422
01-17-2017, 03:16 PM
Insane Marko Fillet Knife



34256

spoiledbroth
01-17-2017, 05:54 PM
Insane Marko Fillet Knife



34256

Aw man that knife is sick. Also I was going to comment on your even sicker Nike swoosh tattoo but now I realise... That's not what that is.

guari
01-18-2017, 08:10 AM
Got JCK's interpretation of Sukenari Ktip 240 Gyuto, Super Aogami.

I'm in love :knife:

http://i349.photobucket.com/albums/q394/gustavoguariguata/IMG_20170117_194504-picsay_zps3pbxotoz.jpg (http://s349.photobucket.com/user/gustavoguariguata/media/IMG_20170117_194504-picsay_zps3pbxotoz.jpg.html)

brianh
01-18-2017, 09:38 PM
Munetoshi 240mm gyuto. Still in the honeymoon phase but I'm absolutely loving it.

3428134280

valgard
01-18-2017, 10:35 PM
Ikazuchi 240 fresh off the mailman. Beauty! Very nice OOTB edge that Jon put in it. It already got some airtime today and boy does it cut.
34282
34283

foody518
01-18-2017, 11:33 PM
@valgard nice!

valgard
01-18-2017, 11:40 PM
Thx, and the Munetochi is waiting to be shipped :pirate1:. Maksim seem to be overloaded :dazed:

labor of love
01-18-2017, 11:53 PM
Munetoshi 240mm gyuto. Still in the honeymoon phase but I'm absolutely loving it.

3428134280

Shiga-who? Man my Kasumi munetoshi has a totally diff grind. Now I wanna try a KU version.

brianh
01-19-2017, 12:05 AM
It's fantastic. Easily worth twice the price.

valgard
01-19-2017, 01:38 AM
Ikazuchi 240 fresh off the mailman. Beauty! Very nice OOTB edge that Jon put in it. It already got some airtime today and boy does it cut.

BTW this was my first knife from Jon, wow now I get where all the praise was coming from. The handwritten note was a classy touch for sure that my wife loved.

Artichoke
01-19-2017, 08:36 AM
BTW this was my first knife from Jon, wow now I get where all the praise was coming from. The handwritten note was a classy touch for sure that my wife loved.

Amazing customer service. I really, really enjoy doing business with him.

luther
01-20-2017, 03:20 AM
Got JCK's interpretation of Sukenari Ktip 240 Gyuto, Super Aogami.

I'm in love :knife:

http://i349.photobucket.com/albums/q394/gustavoguariguata/IMG_20170117_194504-picsay_zps3pbxotoz.jpg (http://s349.photobucket.com/user/gustavoguariguata/media/IMG_20170117_194504-picsay_zps3pbxotoz.jpg.html)

JCK? Looks like Knives and Stones handle.

CB1968
01-20-2017, 03:35 AM
Few knives that have arrived recently.
Martell
DT
FT Denka
Kochi
Van Zanten
Kato Kikuryu
Terrible photos but not bad knives

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4187_zpsunbtpglu.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4187_zpsunbtpglu.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4186_zpshb1quacd.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4186_zpshb1quacd.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4184_zpsqkccdwol.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4184_zpsqkccdwol.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4182_zpsmhhxejpl.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4182_zpsmhhxejpl.jpg.html)

Badgertooth
01-20-2017, 04:45 AM
Few knives that have arrived recently.
Martell
DT
FT Denka
Kochi
Van Zanten
Kato Kikuryu
Terrible photos but not bad knives

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4187_zpsunbtpglu.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4187_zpsunbtpglu.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4186_zpshb1quacd.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4186_zpshb1quacd.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4184_zpsqkccdwol.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4184_zpsqkccdwol.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4182_zpsmhhxejpl.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4182_zpsmhhxejpl.jpg.html)

Mate.


Jaysis.

merlijny2k
01-20-2017, 05:58 AM
I remember the van Zanten knives had more belly. Is my memory failing me, did they change it or is it a custom profile? Awesome lineup by the way.

guari
01-20-2017, 08:41 AM
JCK? Looks like Knives and Stones handle.

Yes, Koki's own Sukenari

JGui
01-20-2017, 03:22 PM
https://s30.postimg.org/p9do3ff8x/IMG_0013.jpg

Just got it in the mail

CB1968
01-20-2017, 09:27 PM
240mm Shigefusa Kitaeji Western
handle by Adam Marr
Saya by Marko Tsourkan
Unused and unsharpened

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4190_zpside9zk2z.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4190_zpside9zk2z.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4194_zpske8rtcv5.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4194_zpske8rtcv5.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4192_zpsxtf7ebal.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4192_zpsxtf7ebal.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4195_zpscpp3ppih.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4195_zpscpp3ppih.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4193_zpsdqletwat.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4193_zpsdqletwat.jpg.html)

Special shout out to Jason for parting with this beauty and also the super fast shipping from the US

schanop
01-20-2017, 10:12 PM
Awee, this your second yo shig kitaeji. Awesome, David. Glad to see you back in full swing and happy with carbon knives.


240mm Shigefusa Kitaeji Western
handle by Adam Marr
Saya by Marko Tsourkan
Unused and unsharpened

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4190_zpside9zk2z.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4190_zpside9zk2z.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4194_zpske8rtcv5.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4194_zpske8rtcv5.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4192_zpsxtf7ebal.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4192_zpsxtf7ebal.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4195_zpscpp3ppih.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4195_zpscpp3ppih.jpg.html)

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4193_zpsdqletwat.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4193_zpsdqletwat.jpg.html)

Special shout out to Jason for parting with this beauty and also the super fast shipping from the US

milkbaby
01-20-2017, 10:30 PM
Few knives that have arrived recently.
Martell
DT
FT Denka
Kochi
Van Zanten
Kato Kikuryu
Terrible photos but not bad knives

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4182_zpsmhhxejpl.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4182_zpsmhhxejpl.jpg.html)

"Not bad knives"... :laugh:

Awesome group there! Are the Martell and TFujiwara both 240 length?

CB1968
01-20-2017, 10:48 PM
"Not bad knives"... :laugh:

Awesome group there! Are the Martell and TFujiwara both 240 length?

Yes

CB1968
01-20-2017, 11:02 PM
Awee, this your second yo shig kitaeji. Awesome, David. Glad to see you back in full swing and happy with carbon knives.

Thanks Chanop, I didn't actually get my hands on the first one, if you remember it went straight to Marko and was sold from there, the westerns seem to be getting more and more difficult to find so when the opportunity came up I grabbed it, no regrets in fact it's probably one of the nicest knives I've seen.

aboynamedsuita
01-21-2017, 01:03 AM
Few knives that have arrived recently.
Martell
DT
FT Denka
Kochi
Van Zanten
Kato Kikuryu
Terrible photos but not bad knives

http://i897.photobucket.com/albums/ac177/davidfanning/IMG_4186_zpshb1quacd.jpg (http://s897.photobucket.com/user/davidfanning/media/IMG_4186_zpshb1quacd.jpg.html)

I think I'm the original owner of that kikuryu, it's circled the globe a few times now lol. That's one unicorn I really had seller's remorse over, but fortunately I was able to get a 240 Kato Damascus gyuto earlier this week from the JNS email :knife: :viking:

CB1968
01-21-2017, 02:50 AM
I think I'm the original owner of that kikuryu, it's circled the globe a few times now lol. That's one unicorn I really had seller's remorse over, but fortunately I was able to get a 240 Kato Damascus gyuto earlier this week from the JNS email :knife: :viking:

Yes Tanner I believe this was yours, you should have a nice Burke in your rack as a not bad replacement....

zoze
01-21-2017, 03:24 AM
Yes Tanner I believe this was yours, you should have a nice Burke in your rack as a not bad replacement....
There was another intermediate owner, who got the replacement-Burke.

CB1968
01-21-2017, 03:41 AM
There was another intermediate owner, who got the replacement-Burke.

Wow, it certainly has travelled!!

bkultra
01-21-2017, 09:45 AM
Japan - Denmark - Canada - USA - Germany - Australia

Blen
01-21-2017, 11:27 AM
Wantanabe pro Santoku 165mm in the mail yesterday
http://i811.photobucket.com/albums/zz40/PX150_2005/c2bfbad98cd01cef675d12fb1bf41760_zpso8ze7icb.jpg

aboynamedsuita
01-21-2017, 12:10 PM
There was another intermediate owner, who got the replacement-Burke.


Japan - Denmark - Canada - USA - Germany - Australia

Yep that's right, Here it is when I had it
http://i864.photobucket.com/albums/ab204/tjangula/nyfe/7034FB09-BEDD-4D2E-9CFA-7531DE550476_zpsbyz0tflj.jpg
I got it April 2016 by being lightning fast with the JNS email.

TheCaptain
01-21-2017, 01:24 PM
Wantanabe pro Santoku 165mm in the mail yesterday

You chose wisely. Let us know what you think of it!

Blen
01-21-2017, 01:55 PM
You chose wisely. Let us know what you think of it!
Sorry for the typo, talking about Watanabe Sin ofcourse.
First use today, very light knife, the way I like them. Extremely sharp out of the box, nice precision cutting, perfect lenght.
More feedback will come after more use...

Chef_
01-21-2017, 02:51 PM
My newest additions

300mm Masamoto KS
240 Miyabi birchwood
240 Goko Damuscus- traded with user Pensacola Tiger for my 210 Tanaka Ginsan.

https://s29.postimg.org/4j1pwa8zb/17_1_1.jpg

bkultra
01-21-2017, 03:05 PM
Considering Masamoto run long, what's the actual edge length on the bad boy?

LifeByA1000Cuts
01-21-2017, 03:44 PM
@Blen do the kasumi and the kurouchi parts look that perfect in real life?

Chef_
01-21-2017, 04:07 PM
Considering Masamoto run long, what's the actual edge length on the bad boy?

Im not exactly sure but its a beast of a knife. It dwarfs my 270 ginga by comparison

panda
01-21-2017, 04:42 PM
What are you going to use it on? 300mm gyuto..

nepastovus
01-21-2017, 05:09 PM
Everything! I tend to reach for bigger knives all the time, long slicing motions gets food cut up more nicely and you can use it like for a whole 2 onions if you need them sliced at the same time. Bunches of herbs. . . Really can be a time saver providing skills are there

Blen
01-21-2017, 05:20 PM
@LifeByA1000Cuts: yes they do!
And the D-shaped handle fits perfect in my hand, nice and safe feeling.
http://i811.photobucket.com/albums/zz40/PX150_2005/83c4c388b0fd3b1d99e9a41a022b1e15_zpsz3eriber.jpg

daveb
01-21-2017, 08:22 PM
Ntxt

Chef_
01-21-2017, 08:26 PM
What are you going to use it on? 300mm gyuto..

same thing i would use a 240 for. i prefer longer blades,gives you more runway.

MontezumaBoy
01-21-2017, 09:06 PM
Ntxt

Daveb - Oh so pretty / Is this the 1st spotting of a DT 225mm ITK?

Please say yes ...

TjA

daveb
01-21-2017, 09:49 PM
Uhmmmm, 240.

I feel your pain.

LifeByA1000Cuts
01-21-2017, 09:59 PM
@Blen Almost a finish type on its own by the looks of it - kurouchi that ISN'T a variant of brut de forge anymore ...

MontezumaBoy
01-21-2017, 10:39 PM
Uhmmmm, 240.

I feel your pain.

Damn, damn, damn, damn, damn .... did I say DAMN?!

DevinT
01-21-2017, 11:17 PM
Ntxt

Lookin good!

Hoss

daveb
01-22-2017, 12:16 AM
As they said to the Beatles, it has passed the audition. Filled two 22 qt cambros with sweet taters and then did the tomatoes. It was looking for more.

https://dl.dropboxusercontent.com/u/55001407/Pictures/Knife%20Folder/Devin/P_20170121_090335_NT.jpg

XooMG
01-22-2017, 12:34 AM
Wish I had the patience necessary to get a knife like that.

spoiledbroth
01-22-2017, 03:19 AM
at first I thought kielbasa

Blen
01-22-2017, 04:54 AM
@Blen Almost a finish type on its own by the looks of it - kurouchi that ISN'T a variant of brut de forge anymore ...
Correct! :goodpost:

MontezumaBoy
01-23-2017, 12:29 AM
Very nice Daveb - when you get the chance was wondering what the height is? Thx looks like you got a beauty!

Barmoley
01-23-2017, 12:54 PM
It is remarkably how similar these are as far as profile is concerned. The picture actually makes it look more different than what they look like to me in real life.

http://i392.photobucket.com/albums/pp2/akaplan_bucket/IMG_20170122_122126.jpg (http://s392.photobucket.com/user/akaplan_bucket/media/IMG_20170122_122126.jpg.html)

http://i392.photobucket.com/albums/pp2/akaplan_bucket/IMG_20170122_121344.jpg (http://s392.photobucket.com/user/akaplan_bucket/media/IMG_20170122_121344.jpg.html)

Chef_
01-23-2017, 01:17 PM
It is remarkably how similar these are as far as profile is concerned. The picture actually makes it look more different than what they look like to me in real life.

http://i392.photobucket.com/albums/pp2/akaplan_bucket/IMG_20170122_122126.jpg (http://s392.photobucket.com/user/akaplan_bucket/media/IMG_20170122_122126.jpg.html)

http://i392.photobucket.com/albums/pp2/akaplan_bucket/IMG_20170122_121344.jpg (http://s392.photobucket.com/user/akaplan_bucket/media/IMG_20170122_121344.jpg.html)

very nice, what maker is that??

Barmoley
01-23-2017, 01:25 PM
Top one is Gengetsu SS, bottom one is Itinomonn SS.

Eloh
01-23-2017, 01:30 PM
Any guesses? Both Yoshikane maybe?

spoiledbroth
01-23-2017, 05:35 PM
I gotta say they couldnt look any more different in that pic lol.

fujiyama
01-23-2017, 06:05 PM
As they said to the Beatles, it has passed the audition. Filled two 22 qt cambros with sweet taters and then did the tomatoes. It was looking for more.

https://dl.dropboxusercontent.com/u/55001407/Pictures/Knife%20Folder/Devin/P_20170121_090335_NT.jpg
It took until now for me to finally see the sex appeal in this gyuto. The profile of yours looks on point! Very nice.

Barmoley
01-23-2017, 06:17 PM
I gotta say they couldnt look any more different in that pic lol.

I think it is the angle, since one is D handle and one octagonal, they lay on the board at different angles. The blade profiles are actually very similar in reality. The grinds seem different to me. Gengetsu seems to be S-grind like, Itinomonn is more convex. All of it is without actual measurements so take it with a grain of salt. Just goes to show you that pictures and reality don't always agree...:)

foody518
01-23-2017, 06:26 PM
My recently arrived Gengetsu resolves to the earliest(furthest up the blade) flat spot of any of my knives thus far. Which includes an Itinomonn Kasumi, though the comparison isn't totally even - the Itinomonn is a 270mm

stollio
01-23-2017, 10:36 PM
I'm sure there will be a lot of these, but I am so happy with it I had to share: Gengetsu SS w2 240.

https://i.imgur.com/O4mYYCG.jpg
https://i.imgur.com/EDhfFhb.jpg

It destroyed my test onion :)

MiddleSharp
01-23-2017, 11:15 PM
My first purchase thanks to help from you all

Tanaka 240 Ginsan Nishiji Gyuto

https://c1.staticflickr.com/1/260/32341174232_219dc3849f_k.jpg
https://c1.staticflickr.com/1/332/32371349211_cc958970f4_k.jpg
https://c1.staticflickr.com/1/427/32341168422_b8de06eaeb_k.jpg

Badgertooth
01-23-2017, 11:44 PM
My first purchase thanks to help from you all

Tanaka 240 Ginsan Nishiji Gyuto

https://c1.staticflickr.com/1/260/32341174232_219dc3849f_k.jpg
https://c1.staticflickr.com/1/332/32371349211_cc958970f4_k.jpg
https://c1.staticflickr.com/1/427/32341168422_b8de06eaeb_k.jpg

Yaaaasss. Great knife

Nemo
01-24-2017, 12:15 AM
Nice, MS

valgard
01-24-2017, 01:28 AM
Just fresh off the mailman. Crappy cellphone pic.
34320

mc2442
01-24-2017, 01:53 AM
That Tanaka is a beauty!

skewed
01-24-2017, 02:07 AM
Just fresh off the mailman. Crappy cellphone pic.
34320

Curious to hear your thoughts after a few days on the job putting it to the real test. I really like mine but my Toyama commands the most board time.

valgard
01-24-2017, 02:17 AM
I'll probably post my thoughts after a few days of use in the Munetoshi Gyutos thread. My first thoughts: I like the rustic look, feels right in hand, way lighter and nimbler than I anticipated. My wife's first comment: It looks dirty...

JaVa
01-24-2017, 08:55 AM
My first purchase thanks to help from you all

Tanaka 240 Ginsan Nishiji Gyuto

https://c1.staticflickr.com/1/260/32341174232_219dc3849f_k.jpg
https://c1.staticflickr.com/1/332/32371349211_cc958970f4_k.jpg
https://c1.staticflickr.com/1/427/32341168422_b8de06eaeb_k.jpg

That Tanaka looks sooo nice!

His stepped up his grinds like James wanted. That wide bevel grind goes crazy high and the Core steel is also generously exposed, both of which means it's super thin behind the edge. With the about 200g weight (you posted to the Tanaka Ginsan Nashiji thread) means it's got some spine and it'll be a powerful cutter as well. Good for you!!!

The heel looks suprisingly high, which I like too.
Man, there's just too much good stuff available right now. :dazed:

milkbaby
01-24-2017, 09:07 AM
I'm sure there will be a lot of these, but I am so happy with it I had to share: Gengetsu SS w2 240.

https://i.imgur.com/O4mYYCG.jpg
https://i.imgur.com/EDhfFhb.jpg

It destroyed my test onion :)

After seeing your pics, I kinda really want one now... :)

stollio
01-24-2017, 12:06 PM
After seeing your pics, I kinda really want one now... :)

Thanks? Sorry? :)

I did just sit and stare at it for a while last night. Is that weird?

JaVa
01-24-2017, 12:30 PM
Thanks? Sorry? :)

I did just sit and stare at it for a while last night. Is that weird?

Perfectly normal.
It would be weird if you didn't. :wink:

DevinT
01-24-2017, 01:28 PM
But it is dangerous when you get it out of the box at the post office and drive home with it in your left hand.

Hoss

stollio
01-24-2017, 01:33 PM
But it is dangerous when you get it out of the box at the post office and drive home with it in your left hand.

Hoss

You were almost responsible for a coffee soaked monitor with that comment. Thanks Hoss :)

KeithA
01-24-2017, 03:17 PM
Stollio, you got some skills with the camera. The way you captured the blade and grain of the handle makes it look better than mine does in real life.:thumbsup:

stollio
01-24-2017, 03:28 PM
Stollio, you got some skills with the camera. The way you captured the blade and grain of the handle makes it look better than mine does in real life.:thumbsup:
Thanks! Just my iPhone 7, but I tried to take it in decent lighting :)

spoiledbroth
01-24-2017, 04:12 PM
wow that tanaka looks thin. anybody noticed edge deformation yet? I found those knives to be amazing but incredibly pliable, I think I suspect the hagane doesn't extend all the way to the spine but that's really conjecture.

Sleep
01-24-2017, 05:21 PM
http://i.imgur.com/JVo80sY.jpg?1

Been binging on western handled carbons lately. Got these three last week. I bought the Masahiro to give to my brother but I can't stop using it. Toyama arrived Monday :D

chiffonodd
01-24-2017, 09:33 PM
Alright ya'll I've been in lurker stealth mode for a minute, but ::somebody's:: restock notice sent me right back into the KKF game. Yup I've jumped on the Gengetsu train, been waiting years for this baby. Stollio took a much better profile shot than I managed on my cell phone, so I won't even post mine, but I did try to nab a choil shot and one that might show some aspect of the distal taper along the spine.

http://i64.tinypic.com/712wyq.jpg

http://i65.tinypic.com/szaqf6.jpg

Anyway this is an Semistainless 240. First impressions: the knife has a hybrid, best-of-both-worlds feel, with a robust spine and confident stiffness, combined with surprising lightness and the blade tapers very thin both behind the edge and toward the tip. The handle is a well-textured example of burnt chestnut. F&F on the handle is excellent. The knife is also finished well and evenly, no sharp spots on the neck/spine or weird grind anomalies that i can spot. The choil is eased. The spine is not obviously eased but it does not feel sharp. There is a pleasing contrast and cladding line where the core steel is exposed--I look forward to that contrast enhancing as the semi-stainless core gradually patinas. Flat spot is long and well adapted to push cutting.

Further impressions will have to wait until I get to put it to the test tonight, but just from inspecting it in hand . . . man oh man. :bliss:

spoiledbroth
01-24-2017, 11:16 PM
http://i.imgur.com/JVo80sY.jpg?1

Been binging on western handled carbons lately. Got these three last week. I bought the Masahiro to give to my brother but I can't stop using it. Toyama arrived Monday :D

The profile on that Masahiro is just right. Is that the VC?

labor of love
01-24-2017, 11:40 PM
The profile on that Masahiro is just right. Is that the VC?

+1

Sleep
01-25-2017, 01:49 AM
Yeah it's the VC. I really want to try the 270mm.

kevpenbanc
01-25-2017, 07:17 AM
Bumped into the postman as I was leaving the house this morning, and he had a package for me.
It was really, really well packed !

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20170125_111800_zpskzjf0gde.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20170125_111800_zpskzjf0gde.jpg.html)

Opening it up I found this:

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20170125_103732_zpsaedozll7.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20170125_103732_zpsaedozll7.jpg.html)


Enough of my crappy pictures, here are some pictures that Cris emailed me:

http://i95.photobucket.com/albums/l141/kevphill/20170113_142916_zpsq9mixnb4.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_142916_zpsq9mixnb4.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/20170113_143341_zpsh7a5zv3o.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_143341_zpsh7a5zv3o.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/20170113_143035_zpsu3aixktk.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_143035_zpsu3aixktk.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/20170113_143052_zps3fafw8t0.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_143052_zps3fafw8t0.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/20170113_143129_zpswm4tn262.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_143129_zpswm4tn262.jpg.html)

260 W2 Honyaki.
Handle is dyed maple and dyed mammoth tooth.

s0real
01-25-2017, 07:20 AM
Bumped into the postman as I was leaving the house this morning, and he had a package for me.
It was really, really well packed !

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20170125_111800_zpskzjf0gde.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20170125_111800_zpskzjf0gde.jpg.html)

Opening it up I found this:

http://i95.photobucket.com/albums/l141/kevphill/Mobile%20Uploads/20170125_103732_zpsaedozll7.jpg (http://s95.photobucket.com/user/kevphill/media/Mobile%20Uploads/20170125_103732_zpsaedozll7.jpg.html)


Enough of my crappy pictures, here are some pictures that Cris emailed me:

http://i95.photobucket.com/albums/l141/kevphill/20170113_142916_zpsq9mixnb4.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_142916_zpsq9mixnb4.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/20170113_143341_zpsh7a5zv3o.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_143341_zpsh7a5zv3o.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/20170113_143035_zpsu3aixktk.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_143035_zpsu3aixktk.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/20170113_143052_zps3fafw8t0.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_143052_zps3fafw8t0.jpg.html)

http://i95.photobucket.com/albums/l141/kevphill/20170113_143129_zpswm4tn262.jpg (http://s95.photobucket.com/user/kevphill/media/20170113_143129_zpswm4tn262.jpg.html)

260 W2 Honyaki.
Handle is dyed maple and dyed mammoth tooth.

WoW just WoW!!

Nemo
01-25-2017, 07:28 AM
Looks beautiful Kev.

Is it W2 tool steel or white 2?

kevpenbanc
01-25-2017, 07:31 AM
I do believe that it's the tool steel variety Phil.


Looks beautiful Kev.

Is it W2 tool steel or white 2?

TheCaptain
01-25-2017, 08:53 AM
I don't normally go for dyed wood but oh man has this made a convert out of me! Stunning!!!

KeithA
01-25-2017, 09:30 AM
And the winner for handle of the year award is.....

Dang, that's a beaut.

alterwisser
01-25-2017, 09:31 AM
I do believe that it's the tool steel variety Phil.

Has to be. White #2 doesn't get you those Hamons, I'm almost certain while W2 is known for getting you great hamons ...

fatboylim
01-25-2017, 04:12 PM
That Tanaka looks sooo nice!

His stepped up his grinds like James wanted. That wide bevel grind goes crazy high and the Core steel is also generously exposed, both of which means it's super thin behind the edge. With the about 200g weight (you posted to the Tanaka Ginsan Nashiji thread) means it's got some spine and it'll be a powerful cutter as well. Good for you!!!

The heel looks suprisingly high, which I like too.
Man, there's just too much good stuff available right now. :dazed:

I keep telling my brother to get one... but he is tossing a coin for stainless clad carbon. I think he will miss out on this one!

chinacats
01-25-2017, 04:15 PM
Has to be. White #2 doesn't get you those Hamons, I'm almost certain while W2 is known for getting you great hamons ...

Are you sure about that? I always thought the hamon was much more clear on white 2 than blue 2...not sure about w2...

JaVa
01-25-2017, 04:25 PM
I keep telling my brother to get one... but he is tossing a coin for stainless clad carbon. I think he will miss out on this one!

Who needs a carbon knife when there's Tanakas ginsans available??? :dontknow:
...well, sure most guys here, but you know what I mean?

luther
01-25-2017, 04:45 PM
Are you sure about that? I always thought the hamon was much more clear on white 2 than blue 2...not sure about w2...

Chris definitely uses W2 for his Honyaki.
These are exceptional knives - welcome to the club kevpenbanc.

Nemo
01-25-2017, 06:03 PM
My only honyaki so far (a Tansu) is in W2 tool steel and has a striking hamon

chefcomesback
01-25-2017, 06:59 PM
Has to be. White #2 doesn't get you those Hamons, I'm almost certain while W2 is known for getting you great hamons ...

Any low alloy steel with manganese content will get you hamons , hitachi white 2 and AISI W2 will get great hamons , hitachi White is difficult to source for reasonable price that's why many non Japanese makers including myself use W2 . Blue steel gets hamons but usually little less action than white or W2

malexthekid
01-25-2017, 11:21 PM
Any low alloy steel with manganese content will get you hamons , hitachi white 2 and AISI W2 will get great hamons , hitachi White is difficult to source for reasonable price that's why many non Japanese makers including myself use W2 . Blue steel gets hamons but usually little less action than white or W2

You say less action... I say subtle and elegant :D:D:D

evilgawd
01-26-2017, 01:24 PM
Just received my late xmas gift ... and its freezing rain so will have to wait before trying these out

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

alterwisser
01-26-2017, 01:46 PM
Any low alloy steel with manganese content will get you hamons , hitachi white 2 and AISI W2 will get great hamons , hitachi White is difficult to source for reasonable price that's why many non Japanese makers including myself use W2 . Blue steel gets hamons but usually little less action than white or W2

And here I look like a fool making bold statements LOL....

I probably should've stated that I read somewhere that W2 is known for great hamons... and yes, most Western makers I know of use W2 for that. Chris, Ian Rogers (the K tip wild hamon Gyuto I have from him is W2), Fowler, Oatley ....

gaijin
01-26-2017, 02:34 PM
And the danish sale made me a little bit... poorer in cash, richer in steel Munetoshi 165mm petty and 240mm Gyuto.

https://s27.postimg.org/4sj6jfgsz/mune.jpg

swarth
01-26-2017, 03:13 PM
http://i.imgur.com/I6MkR2K.jpg

schanop
01-26-2017, 04:07 PM
After a few years of having seen this Yoshikane SLD black damascus, I caved in to lastest Maksim's sale.

To me this knife comes in a very good package, very good balance for overall usage. It is not thin lazer type, but it is not a big knife either. The sample I have comes at 245mm long, 48mm tall at the heel, 170g overall weight. Spine thickness at the handle is about 3.5mm and has a very nice distal taper towards the tip.

Grind is wide bevel type with small amount of convexity through out the whole bevel. It comes with tiny edge at higher angle which cuts well OOTB. Not sure whether it was done at the factory or Maksim's shop.

Very please with this one, I am.

https://lh3.googleusercontent.com/in1bowrMfjc5GNHf02nEQEvgobrlvbtvMTdGgaFx5qd1Bzduqo eaqgwY4zp2oHoJQ8gP3ozEYEI72Gecs49QqX9ihY197GTtiDX9 3eBxC-XJgDeiUi-yhtAJG_1wAeN6ZMC-6NgIn5HmSMPXlrEMOSApn3joV4qk9x3OurVuNcWoHVcvLb0MKv UUkH22zqmoF_DvLBQw7TXePZUrpMPhjpyjyCAN8iaQEbiXmzQt Gg6irxABz5ojXGqFtOQZEMTowwFn-BqL7DUCTDU8ZK71ex_7X8EF6S_rrbA1yGTCCqZBzWz5-h2zPcoNAkG9Bv2QMxyZY2s4bC5jnO5tLFLa1S3P-Zgg6GPnRBnHvx70qWaughQnHVZJp-rE5eJKwNHbCSxScXNhkChKDGByILKgJX2bRRPShS2ixRWlAnBH ejkAK-KD2yJwz3-nqSMcXHB82EPO7UAlEGyqfCEQLtHEXN2h704OjIUovjrCeiGTD z8q6KaaXygXeJSv1MRDo4HPH0jHeCISJV4pYKBV6CbaPzwQUtW wbA2i3Vfdo-oDo7E0_dSiQV2vRv9Es7k4F4seNCrIyZJm7yKMlwkccfoikhW_ a3QwQNh8PDfLjqw-5Lr6mcw3QmoKrBeQWy2Z4sWEKA1hKmA7b7ot2j9fzsY0RO960X LoVtbdplIJj51kIok=s1280
https://lh3.googleusercontent.com/3ur5um451t1NYQ5ewyTWc3m0L-SOPwt95lorzHIpULMr9nXHd0iiI17gYtmShWBT3V3RvFH4wV8j aUptn5a0A-MGksJAVSCf5E_FHNetSBHSJbCZ-geG-Jjy2t4s19waIcFgtgAnlloWkVbcsmrOV1AEwFtdxR3jG9MjvK7 J0qNTFCWVrGTpaJBB5_W72Pxky_vErQ9gLg0v4D-vR1TCAzvxBqQpx90TYQTnwVCYnMyKi2Kl-Be_NbldCPNVGlZCo9d_puztrUjTROuAepZMbgH1lEe9wOFSAx7 kh3PD84aBTlmQwFL9_KshGt7Sue6iHtueK7O424HvNPzxd3rVC N4fzh0qdyg_c5ir-IBRZPWUH3dxHzmJZIi0bzDieSfHbzo6K-8kCUqeKzvKMjIOey74AWOZefwK4M9zRtvk4lYhyXV6hMwurP0J cEoip8fEsHIsPTKqzW-xkVk3NfhyxaGVTWsBMN9TK0-vrYM6Xur-ViYDPgolhs0qCqlj2yT1i6_5daCFYbhg8kDIjDtUOolY8sIJ0P pO6aqWLz3IN392nSLNTInMSILdQzoJCCwU5tmP7Me_N4-S25GUAPWnmeIm49V1mrIC1mqwn2PmGJgSyxI9608kqzd1NLp94 bt809zqNrKUl8Vujf-EQCBW7OZOuWzS-54z2rX25XxeJP0=s1280
https://lh3.googleusercontent.com/S1amvGnuhTbJ3mJjgJ_kS_n41C6o8n0e80lKmpprR6_XQJzgDV y0_KA3PxhNe5gooZHDkg61qb9t8w57BoDNBK3CG5uL9qichqK6 I66T8049ry_wOHAooHBJJzCFPNCK6h5f8EgLvZwHT9Jfr6MAeU HrxjDfSTi-mxdgbKDdqxh1SpRLRUrDMx0COLJHlji5m0goe0SM53PLi2q40F ScpxEU03UEYpLemR9OQCOlAUT2cfj2Ob0swjNLKi3OStJGebje Xgsf6CXHwOpPhohpR-k6Mctqxr75Hl-Nlgn6L5BLPZishtc9GmNZJAqIf5_g8WASOIXTLhEJ-qqJ6hjKbLWBBOOGxY3fhaL5B8fEVeS_StANVZKDS9311Uitwdf p9bWcuHlhcoWRiyJCtKlfG7Cq3Q4C4CueSUZuvgDwqf9ZKM8JS 6OE6x5LxEDbb7yGteH2IgjOmu8-LwmyWMlVxBanoH1wVb71xOL-Mdw52a52BD8ymNXMHlnWQqsL4VFEaEpVsa0wmzmSEVaaSG4PQg pYF3qkwnM8qDpGfV61tzz0V87OfZHnr8czNyGZnVtJ6F-yJ6u1Uggq5Crl6cdaoeLYhURuxGgf7HxlHX9ikGx2q2jzZmOHq WWNvHCBgwsxbegRswC3EvVngYrveasH7iYkYsJhu1uRTWyAxTq rZYs=s1280

JaVa
01-26-2017, 04:18 PM
After a few years of having seen this Yoshikane SLD black damascus, I caved in to lastest Maksim's sale.

To me this knife comes in a very good package, very good balance for overall usage. It is not thin lazer type, but it is not a big knife either. The sample I have comes at 245mm long, 48mm tall at the heel, 170g overall weight. Spine thickness at the handle is about 3.5mm and has a very nice distal taper towards the tip.

Grind is wide bevel type with small amount of convexity through out the whole bevel. It comes with tiny edge at higher angle which cuts well OOTB. Not sure whether it was done at the factory or Maksim's shop.

Very please with this one, I am.

https://lh3.googleusercontent.com/in1bowrMfjc5GNHf02nEQEvgobrlvbtvMTdGgaFx5qd1Bzduqo eaqgwY4zp2oHoJQ8gP3ozEYEI72Gecs49QqX9ihY197GTtiDX9 3eBxC-XJgDeiUi-yhtAJG_1wAeN6ZMC-6NgIn5HmSMPXlrEMOSApn3joV4qk9x3OurVuNcWoHVcvLb0MKv UUkH22zqmoF_DvLBQw7TXePZUrpMPhjpyjyCAN8iaQEbiXmzQt Gg6irxABz5ojXGqFtOQZEMTowwFn-BqL7DUCTDU8ZK71ex_7X8EF6S_rrbA1yGTCCqZBzWz5-h2zPcoNAkG9Bv2QMxyZY2s4bC5jnO5tLFLa1S3P-Zgg6GPnRBnHvx70qWaughQnHVZJp-rE5eJKwNHbCSxScXNhkChKDGByILKgJX2bRRPShS2ixRWlAnBH ejkAK-KD2yJwz3-nqSMcXHB82EPO7UAlEGyqfCEQLtHEXN2h704OjIUovjrCeiGTD z8q6KaaXygXeJSv1MRDo4HPH0jHeCISJV4pYKBV6CbaPzwQUtW wbA2i3Vfdo-oDo7E0_dSiQV2vRv9Es7k4F4seNCrIyZJm7yKMlwkccfoikhW_ a3QwQNh8PDfLjqw-5Lr6mcw3QmoKrBeQWy2Z4sWEKA1hKmA7b7ot2j9fzsY0RO960X LoVtbdplIJj51kIok=s1280
https://lh3.googleusercontent.com/3ur5um451t1NYQ5ewyTWc3m0L-SOPwt95lorzHIpULMr9nXHd0iiI17gYtmShWBT3V3RvFH4wV8j aUptn5a0A-MGksJAVSCf5E_FHNetSBHSJbCZ-geG-Jjy2t4s19waIcFgtgAnlloWkVbcsmrOV1AEwFtdxR3jG9MjvK7 J0qNTFCWVrGTpaJBB5_W72Pxky_vErQ9gLg0v4D-vR1TCAzvxBqQpx90TYQTnwVCYnMyKi2Kl-Be_NbldCPNVGlZCo9d_puztrUjTROuAepZMbgH1lEe9wOFSAx7 kh3PD84aBTlmQwFL9_KshGt7Sue6iHtueK7O424HvNPzxd3rVC N4fzh0qdyg_c5ir-IBRZPWUH3dxHzmJZIi0bzDieSfHbzo6K-8kCUqeKzvKMjIOey74AWOZefwK4M9zRtvk4lYhyXV6hMwurP0J cEoip8fEsHIsPTKqzW-xkVk3NfhyxaGVTWsBMN9TK0-vrYM6Xur-ViYDPgolhs0qCqlj2yT1i6_5daCFYbhg8kDIjDtUOolY8sIJ0P pO6aqWLz3IN392nSLNTInMSILdQzoJCCwU5tmP7Me_N4-S25GUAPWnmeIm49V1mrIC1mqwn2PmGJgSyxI9608kqzd1NLp94 bt809zqNrKUl8Vujf-EQCBW7OZOuWzS-54z2rX25XxeJP0=s1280
https://lh3.googleusercontent.com/S1amvGnuhTbJ3mJjgJ_kS_n41C6o8n0e80lKmpprR6_XQJzgDV y0_KA3PxhNe5gooZHDkg61qb9t8w57BoDNBK3CG5uL9qichqK6 I66T8049ry_wOHAooHBJJzCFPNCK6h5f8EgLvZwHT9Jfr6MAeU HrxjDfSTi-mxdgbKDdqxh1SpRLRUrDMx0COLJHlji5m0goe0SM53PLi2q40F ScpxEU03UEYpLemR9OQCOlAUT2cfj2Ob0swjNLKi3OStJGebje Xgsf6CXHwOpPhohpR-k6Mctqxr75Hl-Nlgn6L5BLPZishtc9GmNZJAqIf5_g8WASOIXTLhEJ-qqJ6hjKbLWBBOOGxY3fhaL5B8fEVeS_StANVZKDS9311Uitwdf p9bWcuHlhcoWRiyJCtKlfG7Cq3Q4C4CueSUZuvgDwqf9ZKM8JS 6OE6x5LxEDbb7yGteH2IgjOmu8-LwmyWMlVxBanoH1wVb71xOL-Mdw52a52BD8ymNXMHlnWQqsL4VFEaEpVsa0wmzmSEVaaSG4PQg pYF3qkwnM8qDpGfV61tzz0V87OfZHnr8czNyGZnVtJ6F-yJ6u1Uggq5Crl6cdaoeLYhURuxGgf7HxlHX9ikGx2q2jzZmOHq WWNvHCBgwsxbegRswC3EvVngYrveasH7iYkYsJhu1uRTWyAxTq rZYs=s1280

Looks absolutely stunning!

spoiledbroth
01-26-2017, 08:57 PM
I normally detest Damascus but something about that yoshikane really gets me going

Krassi
01-26-2017, 09:37 PM
Hiho!

A new Watanabe 180mm Stainless Clad Kurouchi Tall Sujihiki. (Blade only and lots of stones)

More pictures here:
http://imgur.com/a/YEoz4

http://i.imgur.com/bTO54of.jpg

Badgertooth
01-26-2017, 10:15 PM
http://i.imgur.com/I6MkR2K.jpg

Denka love!! Nice pickup. Let us know how it cuts

Ruso
01-26-2017, 11:44 PM
Just got Itinomonn Stainless 210mm

http://i.imgur.com/eDzmT0l.jpg

http://i.imgur.com/j9BiBuL.jpg

http://i.imgur.com/9uZ92u7.jpg

ynot1985
01-27-2017, 03:57 AM
how does this compare to your Heiji KU damascus?


After a few years of having seen this Yoshikane SLD black damascus, I caved in to lastest Maksim's sale.

To me this knife comes in a very good package, very good balance for overall usage. It is not thin lazer type, but it is not a big knife either. The sample I have comes at 245mm long, 48mm tall at the heel, 170g overall weight. Spine thickness at the handle is about 3.5mm and has a very nice distal taper towards the tip.

Grind is wide bevel type with small amount of convexity through out the whole bevel. It comes with tiny edge at higher angle which cuts well OOTB. Not sure whether it was done at the factory or Maksim's shop.

Very please with this one, I am.

https://lh3.googleusercontent.com/in1bowrMfjc5GNHf02nEQEvgobrlvbtvMTdGgaFx5qd1Bzduqo eaqgwY4zp2oHoJQ8gP3ozEYEI72Gecs49QqX9ihY197GTtiDX9 3eBxC-XJgDeiUi-yhtAJG_1wAeN6ZMC-6NgIn5HmSMPXlrEMOSApn3joV4qk9x3OurVuNcWoHVcvLb0MKv UUkH22zqmoF_DvLBQw7TXePZUrpMPhjpyjyCAN8iaQEbiXmzQt Gg6irxABz5ojXGqFtOQZEMTowwFn-BqL7DUCTDU8ZK71ex_7X8EF6S_rrbA1yGTCCqZBzWz5-h2zPcoNAkG9Bv2QMxyZY2s4bC5jnO5tLFLa1S3P-Zgg6GPnRBnHvx70qWaughQnHVZJp-rE5eJKwNHbCSxScXNhkChKDGByILKgJX2bRRPShS2ixRWlAnBH ejkAK-KD2yJwz3-nqSMcXHB82EPO7UAlEGyqfCEQLtHEXN2h704OjIUovjrCeiGTD z8q6KaaXygXeJSv1MRDo4HPH0jHeCISJV4pYKBV6CbaPzwQUtW wbA2i3Vfdo-oDo7E0_dSiQV2vRv9Es7k4F4seNCrIyZJm7yKMlwkccfoikhW_ a3QwQNh8PDfLjqw-5Lr6mcw3QmoKrBeQWy2Z4sWEKA1hKmA7b7ot2j9fzsY0RO960X LoVtbdplIJj51kIok=s1280
https://lh3.googleusercontent.com/3ur5um451t1NYQ5ewyTWc3m0L-SOPwt95lorzHIpULMr9nXHd0iiI17gYtmShWBT3V3RvFH4wV8j aUptn5a0A-MGksJAVSCf5E_FHNetSBHSJbCZ-geG-Jjy2t4s19waIcFgtgAnlloWkVbcsmrOV1AEwFtdxR3jG9MjvK7 J0qNTFCWVrGTpaJBB5_W72Pxky_vErQ9gLg0v4D-vR1TCAzvxBqQpx90TYQTnwVCYnMyKi2Kl-Be_NbldCPNVGlZCo9d_puztrUjTROuAepZMbgH1lEe9wOFSAx7 kh3PD84aBTlmQwFL9_KshGt7Sue6iHtueK7O424HvNPzxd3rVC N4fzh0qdyg_c5ir-IBRZPWUH3dxHzmJZIi0bzDieSfHbzo6K-8kCUqeKzvKMjIOey74AWOZefwK4M9zRtvk4lYhyXV6hMwurP0J cEoip8fEsHIsPTKqzW-xkVk3NfhyxaGVTWsBMN9TK0-vrYM6Xur-ViYDPgolhs0qCqlj2yT1i6_5daCFYbhg8kDIjDtUOolY8sIJ0P pO6aqWLz3IN392nSLNTInMSILdQzoJCCwU5tmP7Me_N4-S25GUAPWnmeIm49V1mrIC1mqwn2PmGJgSyxI9608kqzd1NLp94 bt809zqNrKUl8Vujf-EQCBW7OZOuWzS-54z2rX25XxeJP0=s1280
https://lh3.googleusercontent.com/S1amvGnuhTbJ3mJjgJ_kS_n41C6o8n0e80lKmpprR6_XQJzgDV y0_KA3PxhNe5gooZHDkg61qb9t8w57BoDNBK3CG5uL9qichqK6 I66T8049ry_wOHAooHBJJzCFPNCK6h5f8EgLvZwHT9Jfr6MAeU HrxjDfSTi-mxdgbKDdqxh1SpRLRUrDMx0COLJHlji5m0goe0SM53PLi2q40F ScpxEU03UEYpLemR9OQCOlAUT2cfj2Ob0swjNLKi3OStJGebje Xgsf6CXHwOpPhohpR-k6Mctqxr75Hl-Nlgn6L5BLPZishtc9GmNZJAqIf5_g8WASOIXTLhEJ-qqJ6hjKbLWBBOOGxY3fhaL5B8fEVeS_StANVZKDS9311Uitwdf p9bWcuHlhcoWRiyJCtKlfG7Cq3Q4C4CueSUZuvgDwqf9ZKM8JS 6OE6x5LxEDbb7yGteH2IgjOmu8-LwmyWMlVxBanoH1wVb71xOL-Mdw52a52BD8ymNXMHlnWQqsL4VFEaEpVsa0wmzmSEVaaSG4PQg pYF3qkwnM8qDpGfV61tzz0V87OfZHnr8czNyGZnVtJ6F-yJ6u1Uggq5Crl6cdaoeLYhURuxGgf7HxlHX9ikGx2q2jzZmOHq WWNvHCBgwsxbegRswC3EvVngYrveasH7iYkYsJhu1uRTWyAxTq rZYs=s1280

swarth
01-27-2017, 04:25 PM
http://i.imgur.com/mXqfNTG.jpg

tienowen
01-27-2017, 04:41 PM
After 3 weeks of making, and 3-day ship to Hawaii my knife already come. Yanagi Kiritsuke with custom ebony handles 300mm Ginsanko steel and Moribashi 150mm. Here some picture to share
https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/16195065_10206846503959955_2216292432780421988_n.j pg?oh=dc372b2ae2574fc69d93270188f519ea&oe=59124B3D
https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/16195228_10206846503199936_1357059562630523763_n.j pg?oh=cdf46b7c50e8a13708fd1a8a01df5334&oe=5912940A
https://scontent-sjc2-1.xx.fbcdn.net/v/t1.0-9/16266260_10206846503599946_6370808653910505009_n.j pg?oh=ebc13c1403b02f8adc2c8fc5712ca8da&oe=590F06FB

LifeByA1000Cuts
01-27-2017, 06:27 PM
ǝʞᴉl sƃuᴉɥʇ ʇsod noʎ ǝɹoɟǝq ʞuᴉɥ┴ "ǝƃɐʞɔɐd uo ǝnlɐʌ uǝ ʞϛ˙ㄥ ʇnd ʎluo ʎǝɥ┴ " ɯnɹoɟ ɔᴉlqnd ɐ uᴉ ʇɐɯɹoɟ ǝlqɐpɐǝɹ ǝuᴉɥɔɐɯ uᴉ

add
01-27-2017, 06:47 PM
http://i.imgur.com/mXqfNTG.jpg

Sweet!

Might want to take it to the stones before use though...

schanop
01-27-2017, 11:32 PM
how does this compare to your Heiji KU damascus?

Grind is quite a big different. Yoshikane has a wider bevel, Heiji is shorter, typical Heiji's grind. Damascus treatment on Yoshikane is more loud, Heiji is subtle with gold-like colour in KU area. Heiji is a custom, long and tall Santoku. I like them both, tee hee.

https://lh3.googleusercontent.com/tBYKu2HBxDpj5qf4jfXKDVAjyGRWumnS3K31mczFymSeXjxcGT RSIkrgqkeBvTq3oqtXUKn7u2_cmkJYF1nOgWwvsBq6HRyDzR_T Kw6jkHs_kjrYhTP7sple4tAFiz5QoeU-MlhTxJChiETXqVAXUqyQqLd-nBoCoHexTN3nyJWLYAvBLbrSBbVBgyO_1qeVV_UK484oSal321 RNnKTeS0GpFHlOlt8yc9J-lxKlmVa5oUWEkMajTK0f6aErFVw5vRKq7vdZv1Pnl36W21Ta3g iStfvDZmbnrpJlzmOZ_rlYCQnCcgqcIFrQJF4hMe6U3iOZh3UF EO6RkFdkj75Xn1Wu_mC2KTG1q4O4gO1plzBCdGYEiabAYvYZzC CqEuQTDO_RJKKlqFaJ59Uu3NbhOCbpUQUlmf6WupPaQQ1U6Kax Xj83G-xFVDunH6u4bfeRX0oR5hPtUlPZ_2kGqpytkxNwRGFdbK87Jhgb WsG2_-ttLvIYeM8iH5aCvhzr_Ui7S8cICfkJvpPRk5UQTv2ZWsrVKTLF wuklfNy3b8RGlHqFTbXGW0XactJXXrLaWiBKpjsbwnN8jO06da lKXzvfzyqST89XN6QIwazQvKjZoBzSxTB00jspsoGx8Nsid0iZ 2F2oEeUaJeKYYT08e4or_hwxgleDx-eH8IV433JzhYI=s1280
https://lh3.googleusercontent.com/resDycC_CF6xzZQJDCpeFatOSJaAmclqGs0aaVSbIsRguNY7gA qxlS8TXJNntxBZH89B84JkozDOryjJsAuyp_yIM337Gp_nmw2k BaDZdQxY7Rg18955_yMs0m3QmUM218IYB111XUeRyyctJFpnrE vKBB3xXkRYqnzFFcoFuM5l89Ln79eIA_-jFlT88nb4Ie7rNX9Du6Ul8pZgyY_tenHqnK9d8qKYiXkKu5Eo-P3dJla-M1Y88HZUQkMktH_BZ5tarmBfFQeG9bZp0E2uiit0MLUV1mNC0i 0w1vzXvDGY6Rvm3Ibbgr1Qjx7erpwJOww8P2dNFFF7RlwAYtST qpSDmMs81IAvWpaFIQ7-fXB_yTQh11UcE_nUA1BAOv7CQJQlz4x4f7tQjip4cgr0I927ma rNylQqFnkBYB194C1_Gh5b9q_tbZUSh_Qa9EOL4jrlWKnx3fXk n_Q9X_QDql3aoZRrYVvEE-lt4WdrgF11cGcrur2e5Qkz3e7hS6Td7ouvJIg76AqayH6bUS25 9myWFLaYpixPge_vX6gWM6V4zfS8z58HYFhmj1--lRzroGQ0ipe9a8zNgQEGaalslgyBooFHd_KAckma1BdJIPY1ac mRGPJcTmN7rn97gCc-VV6tI3evVLb0XWHaGbDhwNDCtR7Tf6zWwInitR1Lkek=s1280
https://lh3.googleusercontent.com/4cztWRlF-7OD9B-09T135kXkQ3j5YrOcf2JM7RwiD8rl4CGeD5en_n1gMGGEy9Ok8 93lRtVzBPv-dPqey9dH8vVepVG9ZWmUk45cjvhA1gQKNorlPQmPmH1VMqtzqa rh3U-m9LChPw0Qk5ekDgmUtRpcn3cIT9YKmM4cJByYMtJ8GNU_8g3BR bo7AprRwlpTCtHxKmpKWWM1bLm3fuOGdj3O30VMa1TXUUEEX5v Z56Vy294XZW47NctBwPF61psyEwswuut2W9KuAtF1wZenCsqdu vv-GUhu0Jt929i7LHbl0mWarWPQCf3KR0guTl-C5pjPYNHShwqh5vhxWVmmQfmvlQ2ed4mQ5-_WxgIENM2niNR2jp2xCyMo9bszsUxz-WivsVtG6mth9umGBXFgP9vh00TsO0Z7x4gQBSwHw6QGy9lNqzs VB_c81stWadC0NUhtVPR3--4bkX6aJMGrGFAMpcSaNSPdH_BT4VnCU2IzXjB_vBCrc5MrCMbF 8wzphTSz-Xhlk3cBqog7cb_49arRbS0yTiRF-_ogPZigM28TIwI7_oYFa3XlXmVBdFc35aa7o4rIlSdnlznWpSj 36q6wX8_QhH8LjVZDkJ2cKqNTohXIpy0VLi6lGVOyPLcN12cD7 9DFX8BxzbJv8tXswPZFMTu4BlS2A5wB0WXidL4=s1280

aboynamedsuita
01-28-2017, 12:35 AM
http://i.imgur.com/mXqfNTG.jpg

Is that a Kato black box?

I had one arrive today as well :D
http://i864.photobucket.com/albums/ab204/tjangula/nyfe/1D41B2F1-F458-4461-AD80-7B9307814832_zpspt0kdoot.jpg
240 Damascus gyuto

Omega
01-28-2017, 12:59 AM
Mmmm damn.. That damascus Kato is one gorgeous knife

inzite
01-28-2017, 01:33 AM
Is that a Kato black box?

I had one arrive today as well :D
http://i864.photobucket.com/albums/ab204/tjangula/nyfe/1D41B2F1-F458-4461-AD80-7B9307814832_zpspt0kdoot.jpg
240 Damascus gyuto

o la la ! :D beauty!

trilby
01-28-2017, 09:30 PM
www.instagram.com/trilbyrouxt

Looking for some help to identify a 150mm blade I picked up last weekend at "traders village" here in Houston Texas.

Houston has several different Asian ethnicities represented. It isn't rare to come across some interesting blade's at flea markets, and occasionaly thrift stores. Thrift stores are the best place for dog toys and black work slacks lol. Im pretty happy with it for what I paid so like I said I am considering giving it a touchup.

I am considering re handling it and would like to have an idea what its worth first. Is that weird? I wanna re handle something that I'm actually gonna use often and appreciate it daily.

Thank ya'll for checking this out about the help ahead of time!!

Chef Nik

Vancouverguy
01-28-2017, 09:31 PM
TFujiwara Yanagi size comparison to my 215mm Shig .. currently waiting on a handle, + a Kato Workhorse Nakiri bought from B/S/T recently, Just did a sharpening session.

http://i1347.photobucket.com/albums/p702/gary_leung3/361aefca-610d-4b93-acbf-93af4c2d12d1_zpsxlxnf56k.jpg (http://s1347.photobucket.com/user/gary_leung3/media/361aefca-610d-4b93-acbf-93af4c2d12d1_zpsxlxnf56k.jpg.html)

Badgertooth
01-28-2017, 10:23 PM
I don't think that Fujiwara yanagiba got enough love the first time you posted. Trio of favourite makers right there.

milkbaby
01-28-2017, 10:50 PM
Wow, totally dig the looks and grind of the Yoshikane SLD! How's it performing?

TFujiwara Denka, Kato damascus are beautiful...

TimoNieminen
01-29-2017, 08:52 PM
Newest are the two on the left:
https://i.imgur.com/hcDh2CK.jpg

I decided I wanted a reasonably good hard-edged, but still reasonably cheap, stainless Chinese knife. So I bought two. Stainless-clad VG10, supposed to be HRC61 +/- 1. The big one is 390g, and the smaller one is 260g. (The small one on the right is 137g.)

From Taiwan, branded RiteNife. I bought the small one on the right about a year and a half ago, and liked it, so had confidence in the quality of the line. Sharpened and tried the big one - so far, so good.

I need to get better light and take better pictures :( (1cm squares on the background)

hambone.johnson
01-30-2017, 11:46 AM
Newest are the two on the left:
https://i.imgur.com/hcDh2CK.jpg

I decided I wanted a reasonably good hard-edged, but still reasonably cheap, stainless Chinese knife. So I bought two. Stainless-clad VG10, supposed to be HRC61 +/- 1. The big one is 390g, and the smaller one is 260g. (The small one on the right is 137g.)

From Taiwan, branded RiteNife. I bought the small one on the right about a year and a half ago, and liked it, so had confidence in the quality of the line. Sharpened and tried the big one - so far, so good.

I need to get better light and take better pictures :( (1cm squares on the background)

I have the middle one. A cook of mine is from Taiwan and when he took vacation I asked him to bring me home a cleaver. That's the one he bought me. I like it for my home cleaver it's small enough to be really quick with home prep and I'm cleaver preferenced anyway so it's a nice compromise. I want to spend a day really thinning it though as it seems to have picked up some shoulders relatively quick. Still very hard as you mentioned and will get very sharp and stay that way.

XooMG
01-30-2017, 11:57 AM
Once you thin them a bit, they should really shine, assuming the edge holds up.

berko
01-30-2017, 12:18 PM
ive had one of these as well. good value! handle is crap tho.

BeepBeepImAJeep
01-30-2017, 12:54 PM
Xerxes 21er San Mai (Puddeleisen and sc125) Gyuto UserFriendly (between Laser and Workhorse) with copper and rokkaku-hanmaru moor oak grip.

http://up.picr.de/28176391fn.jpg

http://up.picr.de/28176392db.jpg

dwalker
01-30-2017, 01:46 PM
My Christmas present arrived today

dwalker
01-30-2017, 01:47 PM
Pic disappeared. Take two.

34390

Artichoke
01-30-2017, 03:23 PM
Gesshin Heiji 210mm semi-stainless wa-gyuto and Gesshin Uraku 270mm stainless wa-sujihiki.

http://i1077.photobucket.com/albums/w463/carniverousartichoke/IMG_3921_zps8u6hdtgb.jpg (http://s1077.photobucket.com/user/carniverousartichoke/media/IMG_3921_zps8u6hdtgb.jpg.html)

Badgertooth
01-30-2017, 03:53 PM
Pic disappeared. Take two.

34390

Is that a monster Suita and suji from Watanabe

bkultra
01-30-2017, 04:15 PM
Gesshin Heiji 210mm semi-stainless wa-gyuto and Gesshin Uraku 270mm stainless wa-sujihiki.

http://i1077.photobucket.com/albums/w463/carniverousartichoke/IMG_3921_zps8u6hdtgb.jpg (http://s1077.photobucket.com/user/carniverousartichoke/media/IMG_3921_zps8u6hdtgb.jpg.html)

Did you refinish the Heiji or buy it from someone that did? It looks very non rustic and cleaned up, I should get around to cleaning mine up.

Artichoke
01-30-2017, 04:34 PM
Did you refinish the Heiji or buy it from someone that did? It looks very non rustic and cleaned up, I should get around to cleaning mine up.

Purchased new from Jon. That's how it arrived.

bkultra
01-30-2017, 04:38 PM
He must be upping his F&F. I don't see nearly the amount of scratches from grinding I normally expect from Heiji. Looks good

Sillywizard
01-30-2017, 04:48 PM
Newest are the two on the left:
https://i.imgur.com/hcDh2CK.jpg

I decided I wanted a reasonably good hard-edged, but still reasonably cheap, stainless Chinese knife. So I bought two. Stainless-clad VG10, supposed to be HRC61 +/- 1. The big one is 390g, and the smaller one is 260g. (The small one on the right is 137g.)

From Taiwan, branded RiteNife. I bought the small one on the right about a year and a half ago, and liked it, so had confidence in the quality of the line. Sharpened and tried the big one - so far, so good.

I need to get better light and take better pictures :( (1cm squares on the background)
I have the very same version as your large cleaver on the left, except with stainless clad AUS10 core steel. It weighs in at 345 grams and the blade is 230 mm X 98 mm. It is billed as being a "medium" cleaver, meaning that it can be used even on frozen foods (but no bones) which makes it a bit more forgiving in how it may be used.
I agree, I would prefer it a bit thinner behind the edge, but then that would defeat it's "medium" functionality; but on the other hand, I only use it on boneless meats and fresh produce.

Is your smaller slicer thinner than your larger one?

XooMG (http://www.kitchenknifeforums.com/member.php/2953-XooMG), I have come to understand that you are in Taiwan, what do you know about RiteNife? Which ones are their best slicers?

Thanks in advance!
/Sillywizard

LifeByA1000Cuts
01-30-2017, 04:56 PM
Is there a common name for that teardrop shaped knife, and what is it actually intended for?

foody518
01-30-2017, 05:58 PM
I have the very same version as your large cleaver on the left, except with stainless clad AUS10 core steel. It weighs in at 345 grams and the blade is 230 mm X 98 mm. It is billed as being a "medium" cleaver, meaning that it can be used even on frozen foods (but no bones) which makes it a bit more forgiving in how it may be used.
I agree, I would prefer it a bit thinner behind the edge, but then that would defeat it's "medium" functionality; but on the other hand, I only use it on boneless meats and fresh produce.

Is your smaller slicer thinner than your larger one?

XooMG (http://www.kitchenknifeforums.com/member.php/2953-XooMG), I have come to understand that you are in Taiwan, what do you know about RiteNife? Which ones are their best slicers?

Thanks in advance!
/Sillywizard

Wow, 345grams? Seems like for those dimensions IMO.

dwalker
01-30-2017, 06:32 PM
Is that a monster Suita and suji from Watanabe

Yes it is. Touched up a T-F gyuto on it very quickly. I think I'm gonna like it. Probably the most beautiful stone I've ever seen.

MontezumaBoy
01-30-2017, 09:15 PM
Very cool! Thx for posting - any chance for a coil photo?


Xerxes 21er San Mai (Puddeleisen and sc125) Gyuto UserFriendly (between Laser and Workhorse) with copper and rokkaku-hanmaru moor oak grip.

http://up.picr.de/28176391fn.jpg

http://up.picr.de/28176392db.jpg

foody518
01-30-2017, 10:16 PM
Was another one of the bunch to jump on the Gengetsu restock recently - got a 240mm stainless clad semi-stainless. I thought I'd do a big brother/little brother theme for pictures because of how visually similar it is to my Itinomonn Kasumi V2 270mm
34401
@Java, choil shots, if that helps. I will say that I'm not sure the choil shot helps to give the right impression with the Gengetsu. I have just been going by pinching the blade from spine to edge (and along the length of the blade) to understand the grind. I'm inclined to say they share similarities, though the Gengetsu is a narrower blade, feels and acts a bit thinner overall, has a crazy thin tip (also, lots of core steel is shown there), and has a much more pronounced long flat spot.
34402
(higher res photo, dunno why the attachment is no good https://drive.google.com/open?id=1FE3kGBurMscpPONH91JLuW_iYQ9o3PRcjg )

TimoNieminen
01-30-2017, 10:23 PM
A better photo:
https://i.imgur.com/mN60jST.jpg


Once you thin them a bit, they should really shine, assuming the edge holds up.

So far, so good. Sharpened the smaller one this morning, and used it for breakfast (slicing pork belly).


I have the very same version as your large cleaver on the left, except with stainless clad AUS10 core steel. It weighs in at 345 grams and the blade is 230 mm X 98 mm. It is billed as being a "medium" cleaver, meaning that it can be used even on frozen foods (but no bones) which makes it a bit more forgiving in how it may be used.
I agree, I would prefer it a bit thinner behind the edge, but then that would defeat it's "medium" functionality; but on the other hand, I only use it on boneless meats and fresh produce.

Is your smaller slicer thinner than your larger one?

These are the same thickness on the spine, both 1.7mm on the spine, mid-blade. The smaller one is thinner behind the edge, 0.7mm thick 1cm behind the edge vs 1mm thick for the big one.

There's a medium cleaver in the range, 3mm thick, but I have more use for slicers.


Is there a common name for that teardrop shaped knife, and what is it actually intended for?

I don't know what it's called. It was advertised as a "meat-slicing knife". Here's a photo of it with a couple of Chinese butcher knives (these are thin-bladed meat slicers, both Double Tiger and Globe, from Hong Kong):
https://i.imgur.com/1ddAXm9.jpg

XooMG
01-30-2017, 11:01 PM
XooMG, I have come to understand that you are in Taiwan, what do you know about RiteNife? Which ones are their best slicers?
I only have seen a few of their products and think they are mostly a brand for various OEMs. Their website has several lines that I have not seen and some I've seen are not on the website. I don't buy them generally because I like carbon core knives from a different company.


Is there a common name for that teardrop shaped knife, and what is it actually intended for?
I am pretty unqualified in this space, but there are many knives with that shape. Some are referred to as meat knives, and there are a few local varieties that I've seen described like the Chiayi-style 嘉義肉刀 and Pingtung-style 屏東肉刀; there are varieties called fish knives 魚刀 or 殺魚刀 as well. I do not know the specific design or dimensional differences between them, sorry.

BeepBeepImAJeep
01-31-2017, 06:17 AM
Very cool! Thx for posting - any chance for a coil photo?

I try :) And also a few details...

http://up.picr.de/28181634kc.jpg

http://up.picr.de/28181635do.jpg

http://up.picr.de/28181636pf.jpg

http://up.picr.de/28181637xe.jpg

http://up.picr.de/28181638rz.jpg

http://up.picr.de/28181639wu.jpg

Sillywizard
01-31-2017, 09:33 AM
A better photo:
https://i.imgur.com/mN60jST.jpg



So far, so good. Sharpened the smaller one this morning, and used it for breakfast (slicing pork belly).



These are the same thickness on the spine, both 1.7mm on the spine, mid-blade. The smaller one is thinner behind the edge, 0.7mm thick 1cm behind the edge vs 1mm thick for the big one.

There's a medium cleaver in the range, 3mm thick, but I have more use for slicers.



Ok, thanks!
The thickness on mine is 1.9 mm at the spine, and 1 mm thick one centimeter behind the edge.

http://imgur.com/OoiPb3Y.jpg

psr740
01-31-2017, 11:09 AM
I try :) And also a few details...

http://up.picr.de/28181634kc.jpg

http://up.picr.de/28181635do.jpg

http://up.picr.de/28181636pf.jpg

http://up.picr.de/28181637xe.jpg

http://up.picr.de/28181638rz.jpg

http://up.picr.de/28181639wu.jpg
Beautiful knife and pictures!

Sharpchef
01-31-2017, 11:29 AM
@BeepBeepiamajeep: I love that Xerxes! As i got 9 of them there is something different.....

Just in comparison even the Kato 270 Workhorse looks and feels like some kind of toy.......

Thank you very much @WillC:

http://up.picr.de/28183920sy.jpg

http://up.picr.de/28183921us.jpg

http://up.picr.de/28183922xu.jpg

Greets Sebastian.......

XooMG
01-31-2017, 11:31 AM
Er nevermind. Mispost.

preizzo
01-31-2017, 12:54 PM
Put the xerxes on my wish list!! 😍 😍

alterwisser
01-31-2017, 01:02 PM
Put the xerxes on my wish list!! [emoji7] [emoji7]

What took you so long????

Vic Cardenas
01-31-2017, 04:10 PM
Love that handle on the Xerxes.

preizzo
01-31-2017, 06:19 PM
What took you so long?
Money problems and to many other knives to buy before it... 😊 😂😂😂

roseawebs
01-31-2017, 09:52 PM
Would like to see everyone's latest knife buy to the knife collection and also why did you get it whats good about it.

I got myself my first laser wa gyuto from M.R stil waiting for it thou.
Its 270mm and is made of AEB-L steel witch i really like working with.
The handle is a custom wa with maple and wenge wood.
Wanted to try a laser so thats why i got it :)


Recently, I have bought a super cool pocket knife from Kershaw. I will upload lots of images very soon.

bkultra
01-31-2017, 10:11 PM
Recently, I have bought a super cool pocket knife from Kershaw. I will upload lots of images very soon.

Welcome to the forums

daddy yo yo
02-01-2017, 02:15 AM
Has anyone bought a 240 Watanabe gyuto in the recent months (no older than 6 months) and can post pics of the profile, blade flat on the ground?

zoze
02-01-2017, 02:20 AM
Has anyone bought a 240 Watanabe gyuto in the recent months (no older than 6 months) and can post pics of the profile, blade flat on the ground?
I think zetieum has. Try to pm him.

daddy yo yo
02-01-2017, 07:55 AM
I think zetieum has. Try to pm him.

Thanks! You were absolutely right!

Krassi
02-01-2017, 06:45 PM
Also bennyprofane has one! not older than a month. i only got a 180mm recently