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brianh
10-07-2013, 07:15 PM
165mm Takeda nakiri bocho. I've only had a few J knives, but this is sharpest out of the box yet.

http://kurtsequipment.com/knives/takedanakiri1.jpg
http://kurtsequipment.com/knives/takedanakiri2.jpg
http://kurtsequipment.com/knives/takedanakiri4.jpg
http://kurtsequipment.com/knives/takedanakiri5.jpg

Fillmoreslimm
10-07-2013, 07:50 PM
That Harner is insane btw

V1P
10-08-2013, 03:24 AM
That Harner is insane btw

Yeah, can't wait to use it. Will post more photos with the saya on later.

jimbob
10-09-2013, 05:09 AM
New toys! Ealy damascus parer, misono hankotsu and itinnomon cleaver. Super happy with all 3. The parer is just perfect!
19232192331923419235

V1P
10-09-2013, 05:40 AM
New toys! Ealy damascus parer, misono hankotsu and itinnomon cleaver. Super happy with all 3. The parer is just perfect!
19232192331923419235

Wow, very nice parer Jimbob! Is that stainless damascus?

How long did it take you to order 1?

Brad Gibson
10-09-2013, 06:31 AM
Just wait till you sharpen that takeda! The edge will be so nice! Great knives all

Vangelis
10-09-2013, 08:10 AM
My latest addition was a Shigefusa Kitaeji (24cm) from Marko. She needs some shoes, but I would like to make something nice for this beautiful knife.

http://www.flickr.com/photos/vangelis_k/9444315266/

Sorry for the bad BnW photo :):pirate1:

CoqaVin
10-09-2013, 11:50 AM
Wow, very nice parer Jimbob! Is that stainless damascus?

How long did it take you to order 1?

I just happened to get one from another member here in good condition in Damascus as well....Ill post a pic here when I get it

V1P
10-09-2013, 03:19 PM
I just happened to get one from another member here in good condition in Damascus as well....Ill post a pic here when I get it

Pls do!

swarth
10-09-2013, 03:29 PM
That cleave may turn me into a liar. Super nice. Love the handle.

spaceconvoy
10-10-2013, 10:50 AM
My first real cleaver, a new Sugimoto #6 after a few onions... nothing special, but I've always wanted one of these.


http://i695.photobucket.com/albums/vv319/spaceconvoy/DSC_8975.jpg

CoqaVin
10-10-2013, 10:53 AM
Although it might not be that special to you others it is...still a decent price tag on these right if you dont mind me asking how much you pay for this beauty?

spaceconvoy
10-10-2013, 10:58 AM
I think it's special, just might seem kinda bland among all the customs around here... I got it off Rakuten for around 285 with shipping.

Timthebeaver
10-10-2013, 04:00 PM
I have been close to pulling the trigger on a Sugimoto #6 for what seems like years. Not a fashionable knife at all, the newest, rarest and most esoteric will always attract the most attention, such is the nature of forums. However, I suspect there is a reason they've got the market for chukabocho nailed down in Japan. I think their wa-gyuto is kick-ass too, again - something of a vanilla knife.

CoqaVin
10-11-2013, 04:17 PM
Nothing special really but will post some pics

Del Ealy parer Damascus

http://i.imgur.com/t8I0m1sl.jpg

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

Mr.Magnus
10-11-2013, 04:45 PM
Nothing special really but will post some pics

Del Ealy parer Damascus

http://i.imgur.com/t8I0m1sl.jpg

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


what a diva statement lmao. that damascus is out of this world!

CoqaVin
10-11-2013, 04:55 PM
I just got this from another member any guesses on the handle wood?

Amoboyana Burl?

clayton
10-11-2013, 05:02 PM
I think it's special, just might seem kinda bland among all the customs around here... I got it off Rakuten for around 285 with shipping.

The Sugimoto is all about "inner magical beauty". It is also the only knife I bought twice.

Von blewitt
10-14-2013, 12:01 AM
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpsefb91fca.jpg
Twins a 240 in 52100 & a practice blade in DT mystery carbon.

turbochef422
10-14-2013, 12:42 AM
Congrats. You got one. Mines coming so I could be happy for you this time.

Hbeernink
10-14-2013, 01:04 AM
[edit] interesting, no pic despite the preview. should be a cut brooklyn prospect 120....


sharp out of the box- but taking it back to the stones as I think it should be a wee bit scarier. nice feel in hand, and a good all-arounder for a small prep knife.

http://www.flickr.com/photos/z0h/10262656016/

Hbeernink
10-14-2013, 01:07 AM
ok fine- here's the flickr link:
http://www.flickr.com/photos/z0h/10262656016/

Chefu
10-14-2013, 01:18 AM
Mr T's knives are stunning and elegant....

Anton
10-14-2013, 01:25 AM
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpsefb91fca.jpg
Twins a 240 in 52100 & a practice blade in DT mystery carbon.

Beautiful set, pure class IMO and a great pair to play against each other. Congrats Huw

V1P
10-14-2013, 04:04 AM
Damn, so cool lookin!


Nothing special really but will post some pics

Del Ealy parer Damascus

http://i.imgur.com/t8I0m1sl.jpg

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

ChuckTheButcher
10-14-2013, 09:05 AM
Nothing special really but will post some pics

Del Ealy parer Damascus

http://i.imgur.com/t8I0m1sl.jpg

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

I love the damascus on this parer. Beautiful.

rdm_magic
10-14-2013, 10:10 AM
http://i39.tinypic.com/1evoll.jpg

Ealy 150mm petty and a jm forge 270mm slicer. They were both much prettier when I got them last week!

CoqaVin
10-14-2013, 03:56 PM
I love the damascus on this parer. Beautiful.

I agree the damascus is cool...I got this from a fellow KKF member...So I am in the dark on the steel/wood for the handle...but I don't know if you can tell in the pics IRL the blade is a lot darker it is almost black....

El Pescador
10-14-2013, 06:10 PM
You're going to love the Devin Thomas Mystery Carbon-my favorite steel. It just keeps going, and going, and going...


http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpsefb91fca.jpg
Twins a 240 in 52100 & a practice blade in DT mystery carbon.

Mr.Magnus
10-16-2013, 01:08 PM
Some new handles & Knives this week :). bad light when i took the pics. =/

Takeda 240mm custom gyuto, Mike Henry Handle
19449

Harner/Mclean Parer&Saya
19450
19451
19452


Yamawaku Nakiri, Mike Henry Handle
19453

Yamawaku Deba. Mike Henry Handle
19454
19456
19455
19457

Anton
10-16-2013, 01:10 PM
That takeda profile looks fantastic

CoqaVin
10-16-2013, 01:11 PM
Some new handles & Knives this week :). bad light when i took the pics. =/

Takeda 240mm custom gyuto, Mike Henry Handle
19449

Harner/Mclean Parer&Saya
19450
19451
19452


Yamawaku Nakiri, Mike Henry Handle
19453

Yamawaku Deba. Mike Henry Handle
19454
19456
19455
19457

That Yamawaku Deba's Handle is nice what wood's are those?

Mr.Magnus
10-16-2013, 01:39 PM
That Yamawaku Deba's Handle is nice what wood's are those?

Thanks. Not sure. i have not askt Mike :D

franzb69
10-17-2013, 07:55 AM
yamawaku handles are burnt chestnut as far as i know

berko
10-17-2013, 08:10 AM
its rehandled.

franzb69
10-17-2013, 10:42 AM
my bad, wasn't paying attention

turbochef422
10-17-2013, 08:03 PM
19497

Hattorichop
10-17-2013, 09:16 PM
Ealy and a Carter.....danm nice scores.


19497

Chuckles
10-18-2013, 09:52 AM
Pretty nice peeler too.

berko
10-18-2013, 09:53 AM
yea...whats that handle on the peeler?

XooMG
10-18-2013, 10:42 AM
Cheap Chinese knife from a shop down the street. Stainless cladding and a core steel that is cousin of Hitachi Blue. Very thin...laser cleaver compared to most I've seen (admittedly not that many decent ones).

Sorry for the bad dusty pic.
http://i.imgur.com/ctkQFl0.jpg

ChuckTheButcher
10-18-2013, 10:50 AM
Mareko Maumasi of Maumasi Firearts. 9.9 in chefs knife with mosaic dogwood blossom and spalted curly maple. He worked with Kramer for years and just started doing his own. I think he is some body to keep your eye on. The craftsmanship is amazing.
195181951919520
Sorry the phone pics do not give it justice.

NO ChoP!
10-18-2013, 11:23 AM
That bolster is sick! Profile very Kramer'esque...

ChuckTheButcher
10-18-2013, 11:31 AM
Yeah the profile is a lot like a Kramer. The handle and bolster remind me a lot of Rader.

Don Nguyen
10-18-2013, 01:15 PM
Is that an integral bolster? That is awesome!

ChuckTheButcher
10-18-2013, 01:32 PM
Yes it is. The bolster is angled as well so it feels great as a pinch grip.

scott6452
10-18-2013, 04:33 PM
What a beauty! How does it cut?

ChuckTheButcher
10-18-2013, 04:44 PM
Haven't even had a chance to try it yet. Will let you know.

hobbitling
10-18-2013, 04:47 PM
does the bolster interfere with sharpening?

Mr.Svinarich
10-18-2013, 04:47 PM
That Damascus is great! ive never seen a pattern similar to it.

Dave Martell
10-18-2013, 07:28 PM
Chuck's got all the cool toys. :doublethumbsup:

daddy yo yo
10-19-2013, 01:32 PM
i just googled that guy, and i must say that even though i am not a huge fan of this kramer-esque shape, that one is a stunner:

:bigeek::bigeek::bigeek:

http://maumasi.files.wordpress.com/2013/08/jgbmih9.jpg

http://maumasi.files.wordpress.com/2013/08/ns9cftf.jpg

AFKitchenknivesguy
10-19-2013, 02:31 PM
i just googled that guy, and i must say that even though i am not a huge fan of this kramer-esque shape, that one is a stunner:

:bigeek::bigeek::bigeek:

http://maumasi.files.wordpress.com/2013/08/jgbmih9.jpg

http://maumasi.files.wordpress.com/2013/08/ns9cftf.jpg

That wood is sex (insert pun).

ChuckTheButcher
10-19-2013, 03:06 PM
That knife is a colab with David Liecsh. One of the KKF members got and posted it a few weeks ago. I seriously think he is going to be the next big thing in the customs world.

The Anti-Chrysler
10-19-2013, 05:27 PM
That's too pretty to use.

EdipisReks
10-21-2013, 01:03 PM
That's too pretty to use.

agreed.

Justin0505
10-21-2013, 01:25 PM
Bolster on the gyuto seems a bit to far forward and i can help but see shades of Ken Onion.
Profile is also goofy.
However the handle looks like it might work.
Hows the grind?
Over all, it's still very pretty and id like to try one. Tell him to get his butt on here and start a passaround!

Lefty
10-21-2013, 01:48 PM
Both look really nice to me. It's be proud to own either of them.

Oh, by the way, I think he is a member. :D

cclin
10-22-2013, 05:05 PM
I order this Heiji SS gyuto with thinner grind & rounded spine/choil. Nakaya San said he had grinding blade little by little with carefully; he think this is almost a limit of the steel, any further thinner it becomes too weak for some cutting task!!

knife before hand engrave Heiji kanji & handle
http://i1054.photobucket.com/albums/s482/54cclin/P1080108_zps83095630.jpg (http://s1054.photobucket.com/user/54cclin/media/P1080108_zps83095630.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131017_124020_zps6406bbfd.jpg (http://s1054.photobucket.com/user/54cclin/media/20131017_124020_zps6406bbfd.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131016_094942_zpsb6296fea.jpg (http://s1054.photobucket.com/user/54cclin/media/20131016_094942_zpsb6296fea.jpg.html)

pleue
10-22-2013, 05:24 PM
I was doing dishes this morning and it occurred to me that the beautiful Mareko Maumasi integral bolster is a very similar shape at the bolster and to a lesser extent through the handle as one of my favorite knife handles...... the victorinox fibrox :) Anyone else see it?

brainsausage
10-22-2013, 06:48 PM
I order this Heiji SS gyuto with thinner grind & rounded spine/choil. Nakaya San said he had grinding blade little by little with carefully; he think this is almost a limit of the steel, any further thinner it becomes too weak for some cutting task!!

knife before hand engrave Heiji kanji & handle
http://i1054.photobucket.com/albums/s482/54cclin/P1080108_zps83095630.jpg (http://s1054.photobucket.com/user/54cclin/media/P1080108_zps83095630.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131017_124020_zps6406bbfd.jpg (http://s1054.photobucket.com/user/54cclin/media/20131017_124020_zps6406bbfd.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131016_094942_zpsb6296fea.jpg (http://s1054.photobucket.com/user/54cclin/media/20131016_094942_zpsb6296fea.jpg.html)

That looks awesome Charles! How's she cut?

cclin
10-22-2013, 07:17 PM
That looks awesome Charles! How's she cut?

great so far!! I only used it to cut few things, no sticking on potato, no wedge on large carrot & no food reactive on onion.

JohnnyChance
10-22-2013, 07:38 PM
That looks great Charles.

Reede
10-22-2013, 08:13 PM
Here's my new Nick Wheeler parer. Nick is a popular bladesmith over on Bladeforums, and recently offered this little parer for sale. I know oftentimes when folks known for hunters/bowies/fighters branch into the kitchen knife arena, they end up with really thick blades that don't work well in the kitchen. Not so with this little knife from Nick. Nice and thin, really sharp, fits the hand really well, just does a nice job. Just got through peeling/slicing ginger, and dicing some shiitake mushrooms for a curry for supper, and it was great.
Here's a pic:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03820_zpsff436b79.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03820_zpsff436b79.jpg.html)
The blade:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03821_zps4f2b3aa4.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03821_zps4f2b3aa4.jpg.html)
Didn't get it as clean as I thought I did.








Did I mention that it is small? Between my Rader and McGhee/Guinea Hog parers:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03823_zpsdc925b89.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03823_zpsdc925b89.jpg.html)

Anton
10-22-2013, 08:34 PM
That's where that Rader lives... good company

Nice handle on that Rader

stereo.pete
10-22-2013, 08:57 PM
Wheeler is a beast, nice grab Reede, I was tempted by that knife as well. Charles that Heiji is a beautify, that knife has definitely been added to my bucket list.

EdipisReks
10-22-2013, 09:14 PM
I order this Heiji SS gyuto with thinner grind & rounded spine/choil. Nakaya San said he had grinding blade little by little with carefully; he think this is almost a limit of the steel, any further thinner it becomes too weak for some cutting task!!

knife before hand engrave Heiji kanji & handle
http://i1054.photobucket.com/albums/s482/54cclin/P1080108_zps83095630.jpg (http://s1054.photobucket.com/user/54cclin/media/P1080108_zps83095630.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131017_124020_zps6406bbfd.jpg (http://s1054.photobucket.com/user/54cclin/media/20131017_124020_zps6406bbfd.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131016_094942_zpsb6296fea.jpg (http://s1054.photobucket.com/user/54cclin/media/20131016_094942_zpsb6296fea.jpg.html)

The choil looks a good bit like my Shig, after I reworked it. I honestly don't think the Shig cuts as well as my regular Heijis, but it's cool that Nakaya-san takes custom orders like that.

pleue
10-22-2013, 09:25 PM
god that rader makes me jealous

Chefu
10-23-2013, 01:21 AM
I order this Heiji SS gyuto with thinner grind & rounded spine/choil. Nakaya San said he had grinding blade little by little with carefully; he think this is almost a limit of the steel, any further thinner it becomes too weak for some cutting task!!

knife before hand engrave Heiji kanji & handle
http://i1054.photobucket.com/albums/s482/54cclin/P1080108_zps83095630.jpg (http://s1054.photobucket.com/user/54cclin/media/P1080108_zps83095630.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131017_124020_zps6406bbfd.jpg (http://s1054.photobucket.com/user/54cclin/media/20131017_124020_zps6406bbfd.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131016_094942_zpsb6296fea.jpg (http://s1054.photobucket.com/user/54cclin/media/20131016_094942_zpsb6296fea.jpg.html)

How long is the handle? I've been thinking of getting a Heiji but the length of the ones that Jon carries with the burnt chestnut were 127mm I think. Seemed very short to me?

cclin
10-23-2013, 05:24 AM
That looks great Charles.


Charles that Heiji is a beautify, that knife has definitely been added to my bucket list.
thanks! Heiji is a amazing cutter, it give me the same "wow" feeling as first time I use my DT custom & Rader gyuto!!

The choil looks a good bit like my Shig, after I reworked it. I honestly don't think the Shig cuts as well as my regular Heijis, but it's cool that Nakaya-san takes custom orders like that.
this Heiji has same geometry as regular Heiji but with refine shinogi line & thinner bevel/behind the edge! this grind will minimize wedge problem when cutting extra large/dry hard root vegetable & still retain great food release. totally different geometry compare to my shigs.......

@chefu, my heiji's handle is 140mm.

ggg16902002
10-23-2013, 02:34 PM
Almost three weeks ago I displayed my new slicer (300mm with a serpent feather pattern) made by David lisch.
Here is my new matching knife - a Gyuto 220mm made by Michael Rader (with David Lisch's Damascus). The handle is made of Amboyna burl with a small accent of Box Elder burl under the Blackwood cap.
Measurements: overall length: 340mm (13.38''), high at the heel: 54.8mm (2.16''), the spine at the heel: 3.35mm and at the tip: 0.94mm.
Few photos (by Rader):

http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230370_zps3f738e13.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230370_zps3f738e13.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230369_zpsd8526d21.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230369_zpsd8526d21.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230368_zpsd4b8056d.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230368_zpsd4b8056d.jpg.html)

knyfeknerd
10-23-2013, 02:39 PM
Beauty ggg! I saw this on Mr. Rader's site earlier. I love everything about it.

zoze
10-23-2013, 03:13 PM
Wow, what a beauty.

erikz
10-23-2013, 03:15 PM
Wow, no words are good enough to describe its beauty. The handle is just out of this world.

ChuckTheButcher
10-23-2013, 03:43 PM
Did I mention that it is small? Between my Rader and McGhee/Guinea Hog parers:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03823_zpsdc925b89.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03823_zpsdc925b89.jpg.html)[/QUOTE]

I love that Rader.

Chefu
10-23-2013, 05:14 PM
The Rader / Lisch is beyond beautiful!! You are a lucky guy....

Brad Gibson
10-23-2013, 07:04 PM
this thread has turned into: show off your Raders so everyone can drool! (im not saying its a bad thing) you guys knives are insanely awesome!

Reede
10-23-2013, 07:52 PM
That serpent feather pattern is really neat, and it looks really nice done up Rader style.

V1P
10-24-2013, 01:29 AM
Finally received my Sakai Yusuke 240mm stainless gyuto. It is the 'extra thick', 'extra harden' with ebony handle and the custom ebony saya. Haven't got a chance to use it yet, but will be soon.

http://s474.photobucket.com/albums/rr106/B_390_LU/?action=view&current=null_zpsfa2bc013.jpg

http://s474.photobucket.com/albums/rr106/B_390_LU/?action=view&current=null_zpsc823d92a.jpg

http://s474.photobucket.com/albums/rr106/B_390_LU/?action=view&current=null_zps915dac68.jpg

V1P
10-24-2013, 03:24 AM
http://i474.photobucket.com/albums/rr106/B_390_LU/null_zpsc823d92a.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps915dac68.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zpsdfd37642.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zpsfa2bc013.jpg

Chefu
10-24-2013, 07:07 AM
Almost three weeks ago I displayed my new slicer (300mm with a serpent feather pattern) made by David lisch.
Here is my new matching knife - a Gyuto 220mm made by Michael Rader (with David Lisch's Damascus). The handle is made of Amboyna burl with a small accent of Box Elder burl under the Blackwood cap.
Measurements: overall length: 340mm (13.38''), high at the heel: 54.8mm (2.16''), the spine at the heel: 3.35mm and at the tip: 0.94mm.
Few photos (by Rader):

http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230370_zps3f738e13.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230370_zps3f738e13.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230369_zpsd8526d21.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230369_zpsd8526d21.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230368_zpsd4b8056d.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230368_zpsd4b8056d.jpg.html)
I've come back to look at this Rader / Lisch 4 times today!! Insanely beautiful -- I hope to dream about this one tonight.

ChuckTheButcher
10-24-2013, 10:21 AM
http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230369_zpsd8526d21.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230369_zpsd8526d21.jpg.html)

Wow. That might be the nicest handle I've ever seen. Stunning. Congrats.

stereo.pete
10-24-2013, 04:36 PM
Nothing beats a Rader western style handle I tell you!

ChuckTheButcher
10-24-2013, 04:54 PM
Nothing beats a Rader western style handle I tell you!

Agreed.

Erilyn75
10-25-2013, 03:13 AM
Almost three weeks ago I displayed my new slicer (300mm with a serpent feather pattern) made by David lisch.
Here is my new matching knife - a Gyuto 220mm made by Michael Rader (with David Lisch's Damascus). The handle is made of Amboyna burl with a small accent of Box Elder burl under the Blackwood cap.
Measurements: overall length: 340mm (13.38''), high at the heel: 54.8mm (2.16''), the spine at the heel: 3.35mm and at the tip: 0.94mm.
Few photos (by Rader):

http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230370_zps3f738e13.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230370_zps3f738e13.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230369_zpsd8526d21.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230369_zpsd8526d21.jpg.html)
http://i1272.photobucket.com/albums/y386/ggg16902002/Rader/pa230368_zpsd4b8056d.jpg (http://s1272.photobucket.com/user/ggg16902002/media/Rader/pa230368_zpsd4b8056d.jpg.html)

That's just stunning. My husband doesn't understand my obsession with kitchen knives until I show him pictures of knives this beautiful. Then he somewhat gets it lol.

jklip13
10-25-2013, 09:43 PM
reminds me of a peacock feather

Pensacola Tiger
10-25-2013, 09:58 PM
https://lh3.googleusercontent.com/-7BhYmyxkb-A/UmrISgE2VvI/AAAAAAAAARI/y9LQHwidhmo/w1013-h570-no/Shimatani+16.5+cm+damascus+HAP40+nakiri.JPG

V1P
10-26-2013, 05:27 AM
My newly done 240mm Konosuke Blue #2 Honyaki gyuto. Handle is dyed box elder burl, black spacers and Damascus end cap + spacer (courtesy of HHH Knives). Very happy with how this turned out and can't wait to give it a try.

Saya is of the same material and same black spacer.

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps3fb5177c.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps289dbcdc.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zpsf4bc966a.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps3d4664fb.jpg

berko
10-26-2013, 07:22 AM
wow! handle and saya look great.

ChuckTheButcher
10-26-2013, 07:42 AM
That's pretty awesome.

Chuckles
10-26-2013, 09:33 AM
Sweet

CoqaVin
10-26-2013, 09:47 AM
Looks cool man...different I like different...besides the handle how's the knife

hobbitling
10-26-2013, 10:51 AM
I usually don't like brightly dyed woods, but I might have to change my mind now. Looks great!

V1P
10-26-2013, 11:19 AM
Thanks for the kind words, everyone! Here's an additional photo of the end cap, not very clear but hope you can see the patterns.

Coqauvin : Knife is still in the States and will be shipped to me soon. Will give a review when I have the chance. To my knowledge, Konosuke honyakis are workhorses, they are definitely not in the laser category.

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps3dee19f8.jpg

ar11
10-26-2013, 11:22 AM
Wow that knife is wild.. love it

V1P
10-26-2013, 11:30 AM
Can you guys tell what my favorite color is? :D

stevenStefano
10-26-2013, 11:47 AM
It looks a lot like denim, cool

V1P
10-26-2013, 01:40 PM
you're right, never really thought about it that way, lol.



It looks a lot like denim, cool

knyfeknerd
10-26-2013, 01:41 PM
I love it man. I'll bet you'll be sleeping with that thing you're gonna love it so much!

EdipisReks
10-26-2013, 01:44 PM
I'm really interested in seeing more pics of the grind of that knife.

Oui Chef
10-26-2013, 07:35 PM
+1 on some more grind photos, what a beauty.
The handle and saya are rocking



For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food. - Bourdain

CB1968
10-26-2013, 07:48 PM
That knife is awesome nice score mate

V1P
10-26-2013, 10:58 PM
Since I do not yet have the knife with me, this is the best photo of the grind I found on the internet.

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps57ecf248.jpg

NO ChoP!
10-26-2013, 11:14 PM
Looks a lot like my fujiyama grind.

V1P
10-26-2013, 11:18 PM
Maybe when my wife is not around :rofl2:


I love it man. I'll bet you'll be sleeping with that thing you're gonna love it so much!

V1P
10-26-2013, 11:24 PM
I think the old white #2 honyaki is more to your fujiyama grind. This new one is slightly different, with visible shinogi line.



Looks a lot like my fujiyama grind.

NO ChoP!
10-26-2013, 11:49 PM
From the choil, it's pretty close...

I did notice the different look of this knife. Is the hamon straight?

EdipisReks
10-27-2013, 12:38 AM
Since I do not yet have the knife with me, this is the best photo of the grind I found on the internet.

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps57ecf248.jpg

That looks very nice.

V1P
10-27-2013, 12:51 AM
That I would not know, have to check it when I have the knife. Looking at the grind, it may be.


From the choil, it's pretty close...

I did notice the different look of this knife. Is the hamon straight?

Chuckles
10-27-2013, 12:58 AM
My Fujiyama.

V1P
10-27-2013, 01:05 AM
Is that a 240mm?

NO ChoP!
10-27-2013, 08:49 AM
I must say, most associate Konosuke with lasers, but these higher ended knives have very curvaceous grinds. Very sexy!

V1P
10-27-2013, 10:57 AM
I like my knife like I like my woman.....:biggrin:


I must say, most associate Konosuke with lasers, but these higher ended knives have very curvaceous grinds. Very sexy!

Lefty
10-27-2013, 11:22 AM
Fujiyamas are gorgeous. As is the Honyaki, VIP.

V1P
10-27-2013, 11:43 AM
Thanks, Lefty! Can't wait for the end result of our project when it is done. I can tell you that it is going to be colourful one and you can test it first, I don't mind.

chinacats
10-27-2013, 11:45 AM
Thanks, Lefty! Can't wait for the end result of our project when it is done. I can tell you that it is going to be colourful one and you can test it first, I don't mind.

I think that's why he's making sayas--just so he can test all the cool s#$t!

V1P
10-27-2013, 02:03 PM
Lol, I wished I can make something knife related.

V1P
10-27-2013, 02:17 PM
Oh oh, here is another one that was done before the Konosuke. It is a 240mm Itto-Ryu black mirror finished gyuto. This one has a highly assymetrical bevels, something like 90/10. I am yet to cut with this one, either. I have no idea how different this would be compared to other double bevels. Anyone care to chime in?

Saya & handle are full corian, with nickel silver fittings and mosaic pin on end cap.

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zpsc423db6e.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps200f7518.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps4773ff39.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps4a682d15.jpg

NO ChoP!
10-27-2013, 05:30 PM
When I thought the blue beast was about the craziest knife I've seen, you bust out this...

You have a distinctly individualized taste my friend, but being different is cool; I love it for it's complete originality.

Brad Gibson
10-27-2013, 05:40 PM
its that single bevel gyuto!

hobbitling
10-27-2013, 06:00 PM
looks like Darth Vaders knife. cool

stereo.pete
10-27-2013, 06:13 PM
The knife should look pretty awesome as well when the user goes to thin the primary bevels.

NO ChoP!
10-27-2013, 06:17 PM
Yah, is that just a coating?

Looks a lot different than the Itto Ryu I had back in the day. It had awful fit and finish, especially for the price tag. Also, it was thicker behind the edge than most debas...

CanadianMan
10-27-2013, 06:33 PM
I have one of those Single bevel black mirror gyuto's on order from Gregg salter. I can't wait to try it out

V1P
10-28-2013, 12:39 AM
I like my knives to not just cut well but look good too. I do try to make all of them different in color or combination. Thanks NO Chop.

It is some sort of coating but no idea how it would hold out long term.


When I thought the blue beast was about the craziest knife I've seen, you bust out this...

You have a distinctly individualized taste my friend, but being different is cool; I love it for it's complete originality.

V1P
10-28-2013, 12:40 AM
This one Darth Vader, yes. The other one Denim, lol.

icanhaschzbrgr
10-28-2013, 04:52 AM
http://farm6.staticflickr.com/5535/10532177213_fe703d7cbb_z.jpg (http://farm6.staticflickr.com/5535/10532177213_0a44ed1987_k.jpg)

Ordered kouoro ichi blue#2 Nakiri on Ebay from 330mate to play with blue#2, but instead received this today.
Probably it's VG10 core in soft damascusÖ and it's a bit more expensive then the blue#2 that I ordered.

Have no idea what to do with it now :dontknow:
Dropped a message to 330mate on ebay, but his communicating skills are even worse then mine

mkriggen
10-28-2013, 12:00 PM
Considering shipping costs, he'll probably offer to let you keep it if you want. If not ebay requires that he takes it back. Might take a few days to get his attention though.

Be well,
Mikey

icanhaschzbrgr
10-28-2013, 12:02 PM
Considering shipping costs, he'll probably offer to let you keep it if you want. If not ebay requires that he takes it back. Might take a few days to get his attention though.
That's what I though :)
But he already responded and asking to send it back to Japan.

Lefty
10-28-2013, 02:17 PM
How do you know it isn't the blue 2 damascus?

icanhaschzbrgr
10-28-2013, 02:26 PM
How do you know it isn't the blue 2 damascus?
I'm not 100% sure, but mine doesn't has those hieroglyphs
http://img.auctiva.com/imgdata/0/2/9/9/2/6/webimg/346578263_tp.jpg Ö and the steel seems to be non reactive.

turbochef422
10-28-2013, 02:29 PM
19734
19735

marc4pt0
10-28-2013, 03:02 PM
Is that ITK from Devin's most recent batch?

turbochef422
10-28-2013, 05:57 PM
Yup

marc4pt0
10-28-2013, 06:12 PM
I just got super excited

Mucho Bocho
10-28-2013, 06:24 PM
Turbo, Came home from work to see the USPS slip on my door. My AEBL will be home tomorrow too. Tell us of your initial impressions?

TB_London
10-28-2013, 06:35 PM
https://dl.dropboxusercontent.com/u/1867951/Forum%20pics/Karlo/resized/Photo%2031-07-2013%2020%2011%2059.jpg

brainsausage
10-28-2013, 06:40 PM
Oooo! That means mine is on the way as well!!!

Pensacola Tiger
10-28-2013, 06:44 PM
http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Devin%20Thomas%2010%20ITK%20AEB-L%20Gyuto/IMG_4874_zpsebdad908.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Devin%20Thomas%2010%20ITK%20AEB-L%20Gyuto/IMG_4874_zpsebdad908.jpg.html)

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Devin%20Thomas%2010%20ITK%20AEB-L%20Gyuto/IMG_4879_zps713a2bba.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Devin%20Thomas%2010%20ITK%20AEB-L%20Gyuto/IMG_4879_zps713a2bba.jpg.html)

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Devin%20Thomas%2010%20ITK%20AEB-L%20Gyuto/IMG_4880_zps76cea40b.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Devin%20Thomas%2010%20ITK%20AEB-L%20Gyuto/IMG_4880_zps76cea40b.jpg.html)

EdipisReks
10-28-2013, 06:56 PM
ooooh, that looks nice!

pleue
10-28-2013, 07:39 PM
this thread is officially killing me. Let me know if anyone doesn't like their 270 aebl. yeah right...

Mucho Bocho
10-29-2013, 02:25 PM
today I had a knife epiphany when my DT TIK AEBL 240 arrived. I'll give a little back story for perspective.

I've been seriously into knives and collecting them for about three years. Seems to coincide with finding this forum :scratchhead: I'm a very productive and experimental home chef and in the quest to find the best cooking tools, knives naturally came into the picture. Iíve bought and sold maybe 50 quality knives, cut with many more, learned how to get scary sharp edges on the Edge Pro but have in the past year gained some confidence and competence in free hand--Again, thanks to the members on this forum. OK Back to the ITK.

I was lucky enough to get on Devin's last list and even though I really couldn't afford it, I couldn't let this chance get away. So I signed up and it arrived today.

First Impressions:
It's a sizeable knife, Its 240 on the blade not 240 from handle to spine like my other Gyuto. that extra 1/2" plus at 52mm high at the heel, makes the knife seem huge. Its heavier than all my other knives by 50 grams too. (ITK ~230 grams)

You can see my modest collection that I love Laser style knives and Yusuke Sakai the most. My heaviest knife to date has been the Yusuke Sakai 240/210 Stainless special-thick spine customs its about 163grams, they're 2.8mm at the spine and have lovely tapers to the tip. Flat bellies and although the blade faces are asymmetric, there's some convexing with zero degree bevels.

After reading everything on the internet in searches on Devin Thomas DT ITK, I was thinking the blade profile was very close to my Yusuke's, the definitely are not. Devin's blade has less belly than the special order flat Yusuke. the ITK's bevel is also curves more gradual than the Yuke. But enough belly to be able to rock chop the knife when needed.

As you would have assumed the grind is wonderfully tapered in several different ways. the tip is thin thin without being flexible. I've only cut one onion but the steel feel harder, more dense than the Yusuke stainless.

I'm looking forward to making dinner with it tonight but so far this knife has really changed my view on what a great knife is.


19793197941979719798

Mrmnms
10-29-2013, 03:45 PM
Go cut some more onions MB! Congrats on the new knife. Have fun.

keithsaltydog
10-29-2013, 09:52 PM
Wow you have some nice blades there Mucho,congrads on the new Devin Thomas

marc4pt0
10-29-2013, 11:14 PM
It's been a fantastic week for this guy. Thanks goes to Rick on the trade for this Del. Simply an amazing knife which just pisses me off that I waited This long to get my hands on one of his 240mm!

http://i1281.photobucket.com/albums/a520/marc4pt0/Del%20Ealy/20131029_203852_zpsfd32b739.jpg

Next up is old with the new. The smaller of the 2 actually used to be a 240. Got it from a fellow member here earlier this year. Still cuts amazingly and really does make the perfect line knife. The second (larger) is 240 in AEB-L
http://i1281.photobucket.com/albums/a520/marc4pt0/Devin%20Thomas/20131029_203622_zpsdf4e7662.jpg
http://i1281.photobucket.com/albums/a520/marc4pt0/Devin%20Thomas/20131029_203540_zps6a808966.jpg
http://i1281.photobucket.com/albums/a520/marc4pt0/Devin%20Thomas/20131029_203706_zpsb6346681.jpg

stereo.pete
10-30-2013, 12:49 AM
I'm so jealous of you guys and your ITK's! Well played my friends, well played!

hambone.johnson
10-30-2013, 01:15 AM
AAAAHHH!!! all the ITK's !!! Devin e-mailed me last night to say I had one if I wanted it and you DO NOT turn him down when an e-mail like that comes. I put half down to keep the reservation now I cant wait for the damn thing to show up!!!! its gonna be an awesome self B-day present though. so excited!!!

mkriggen
10-30-2013, 02:48 AM
AAAAHHH!!! all the ITK's !!! Devin e-mailed me last night to say I had one if I wanted it and you DO NOT turn him down when an e-mail like that comes. I put half down to keep the reservation now I cant wait for the damn thing to show up!!!! its gonna be an awesome self B-day present though. so excited!!!

:lmao: He did the same thing to me on Friday, just about 8hrs after I had ordered a 270 suji from Koki-san. I had the exact same response :pullhair:. Being the Gentleman that he is though, he agreed to hold it for me for a couple of paychecks. Sooo...I'm getting a Devin ITK :bliss:

Be well,
Mikey

knyfeknerd
10-30-2013, 02:51 AM
Congrats to all you guys!

Pensacola Tiger
10-30-2013, 04:06 AM
Next up is old with the new. The smaller of the 2 actually used to be a 240. Got it from a fellow member here earlier this year. Still cuts amazingly and really does make the perfect line knife. The second (larger) is 240 in AEB-L


Marc,

Your "small" 240 didn't "used to be a 240". It is the size the original run of ITK's are. They ran short, around 230 on the edge, just as Japanese wa-gyutos do. The "240" is the measurement from the ferrule to the tip.

Just a bit of DT ITK trivia.

Rick

marc4pt0
10-30-2013, 07:12 AM
I must of misunderstood Kaleab when we were chatting about this. It's prob no more then a 215 now judging by its comparison to my 210's.
I also didn't know it was from the original run, if I'm understanding you correctly. I hadn't even heard of the ITK until last year when I joined KKF and it took me another couple months to figure out the history of it and what the acronym stood for!
But I'll tell you what, that little puppy makes for the best dang line knife I've ever come across!
Thanks for the heads up!

The Anti-Chrysler
10-30-2013, 10:56 AM
today I had a knife epiphany when my DT TIK AEBL 240 arrived. I'll give a little back story for perspective.

I've been seriously into knives and collecting them for about three years. Seems to coincide with finding this forum :scratchhead: I'm a very productive and experimental home chef and in the quest to find the best cooking tools, knives naturally came into the picture. Iíve bought and sold maybe 50 quality knives, cut with many more, learned how to get scary sharp edges on the Edge Pro but have in the past year gained some confidence and competence in free hand--Again, thanks to the members on this forum. OK Back to the ITK.

I was lucky enough to get on Devin's last list and even though I really couldn't afford it, I couldn't let this chance get away. So I signed up and it arrived today.

First Impressions:
It's a sizeable knife, Its 240 on the blade not 240 from handle to spine like my other Gyuto. that extra 1/2" plus at 52mm high at the heel, makes the knife seem huge. Its heavier than all my other knives by 50 grams too. (ITK ~230 grams)

You can see my modest collection that I love Laser style knives and Yusuke Sakai the most. My heaviest knife to date has been the Yusuke Sakai 240/210 Stainless special-thick spine customs its about 163grams, they're 2.8mm at the spine and have lovely tapers to the tip. Flat bellies and although the blade faces are asymmetric, there's some convexing with zero degree bevels.

After reading everything on the internet in searches on Devin Thomas DT ITK, I was thinking the blade profile was very close to my Yusuke's, the definitely are not. Devin's blade has less belly than the special order flat Yusuke. the ITK's bevel is also curves more gradual than the Yuke. But enough belly to be able to rock chop the knife when needed.

As you would have assumed the grind is wonderfully tapered in several different ways. the tip is thin thin without being flexible. I've only cut one onion but the steel feel harder, more dense than the Yusuke stainless.

I'm looking forward to making dinner with it tonight but so far this knife has really changed my view on what a great knife is.


19793197941979719798

That's a heck of a collection!:doublethumbsup:
I haven't bought a knife in probably six months; I've run out of room to store any more.:(

Mucho Bocho
10-30-2013, 11:45 AM
Thank Anti Chrysler, I very happy with it and think I'm about done with collecting for a while. The only other blade I'd like to add is a Carter someday. Oh who am I kidding, I'd also like to get something from Marko. His knives have such class and balance and the handles that he maes with the taper is exactly what I like.

mpukas
10-30-2013, 12:09 PM
Congrats to you proud new owners of the ITK's! Truly beautiful. Very jealous...

jbl
10-30-2013, 12:59 PM
Oh god. This thread. My bank balance.

ChuckTheButcher
10-30-2013, 04:15 PM
Ealy stainless damascus parer 2.75 in
19836

stereo.pete
10-30-2013, 05:51 PM
Not a kitchen knife but definitely a solid all around performer.


http://imageshack.us/a/img20/8546/1n5p.jpg


Swamp Rat RatManDu!

bkultra
10-30-2013, 06:46 PM
Not a kitchen knife but definitely a solid all around performer.


http://imageshack.us/a/img20/8546/1n5p.jpg



Swamp Rat RatManDu!

Funny we live so close and not only share interest in high end kitchen knives, but I also collect Busse knives.

XooMG
10-31-2013, 08:33 AM
Afraid I don't have one of those awesome DT knives to share, but just received a Takeda. Sorry if the pic is a bit unoriginal.

http://i.imgur.com/uMdTvh4.jpg

marc4pt0
10-31-2013, 08:54 AM
Nice nakiri!

berko
10-31-2013, 08:59 AM
how long is that takeda on the edge?

XooMG
10-31-2013, 09:56 AM
how long is that takeda on the edge?
It's the boring standard 165mm model. Some say they like longer, but I think it's almost perfect. I have another 165mm nakiri from another maker on the way and the two might need to duke it out.

V1P
10-31-2013, 10:58 AM
Nice nakiri XooMG, it is also my favorite knife type and sometimes it is my line knife at work.

As to my previous post on my 210mm Harner's nakiri, here is an update with its new custom jacket on. It is purple wood with hammered copper inlays.

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps370eac65.jpg

CoqaVin
10-31-2013, 11:10 AM
Nice nakiri XooMG, it is also my favorite knife type and sometimes it is my line knife at work.

As to my previous post on my 210mm Harner's nakiri, here is an update with its new custom jacket on. It is purple wood with hammered copper inlays.

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps370eac65.jpg


You like colors I see...We need to see a pic with all of them together that would be cool TOO :)

JohnnyChance
10-31-2013, 11:31 AM
I've only cut one onion but the steel feel harder, more dense than the Yusuke stainless.

Would you care to elaborate more on this? I am not quite sure I understand what you are referring to.

Mucho Bocho
10-31-2013, 04:42 PM
Johnny, Its a hard thing to artictualate but the Devin seems to bounce off the board with more of a thump while the Yusukes don't seem to feel as dense. Could also be the the devin is a much heavier knife than my Yusukes. I will say that I've already managed a few hair line scratches in the Devin wiping the blade. UGH

Alternitively, I don't have any scratches on my Yukes and I've had them for years. can't figure that one out as Mr Devin told me that these knives were closer to 62 than 61.

EdipisReks
10-31-2013, 05:42 PM
I've never found blade hardness to be all that good of an indicator of how a particular knife will scratch or not scratch, in use. The finish, and what exactly is scratching it, are very important, though. For instance, it seems that leeks, and leek debris, always scratches my knives, no matter how well I clean the leeks.

stevenStefano
10-31-2013, 05:50 PM
Long time since I've had anything to post here. I bought Chuck's Blazen. They're not exactly trendy but they tick a lot of boxes of what I've been looking for and if I hadn't seen Chuck's I might have bought a new one. So far I like it, it's pretty hefty and reminds me of a stainless Watanabe, and the handle is nice. This knife has a huge amount of air miles on it by now

19865

mkriggen
10-31-2013, 06:20 PM
Found this sitting on my workbench when I got home last night...

1986619867

270mm JCK Fu-Rin-Ka-Zan white #1 suji. As far as I can tell these blades are the exact same thing as Fujiwara's Nahiji line, but about half the price ($260 vs $480) and a nicer handle (octagonal w/buffalo horn vs D shaped w/plastic). I figured I'd better grab one before he sells out.

Be well,
Mikey

stereo.pete
10-31-2013, 06:47 PM
Funny we live so close and not only share interest in high end kitchen knives, but I also collect Busse knives.

This is my first Busse knife and I am very stoked, there are tons of amazing reviews on this knife!

EdipisReks
10-31-2013, 09:59 PM
They are Jon's pictures, not mine, but two Kagekiyo's, one Blue #1 and one Ginsanko. Both 240.

http://i.imgur.com/uu2krmn.jpg (http://imgur.com/uu2krmn)

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

mr drinky
10-31-2013, 10:18 PM
They are Jon's pictures, not mine, but two Kagekiyo's, one Blue #1 and one Ginsanko. Both 240.

http://i.imgur.com/uu2krmn.jpg (http://imgur.com/uu2krmn)

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

Those are UBER-SEXY. Now I know why you were unloading those other knives.

knice.

k.

EdipisReks
10-31-2013, 10:21 PM
yep yep. I twas actually my camera that did it, and all together I have extra money for Christmas, and money to buy some vintage copper, to boot!

Von blewitt
10-31-2013, 10:48 PM
They look the Business!!! I'd be interested to hear how they stack up against the Heijis, nice tall bevels, should cut like a dream!

Lefty
10-31-2013, 10:50 PM
Damn!!! I was eyeing those, but I'll have to remain in control. They are beauties.

EdipisReks
10-31-2013, 10:51 PM
They look the Business!!! I'd be interested to hear how they stack up against the Heijis, nice tall bevels, should cut like a dream!

I think they'll be different. I was able to keep the 270 and 240 carbon Heijis, so I have plenty of Heijis to compare them to.

EdipisReks
10-31-2013, 10:51 PM
Damn!!! I was eyeing those, but I'll have to remain in control. They are beauties.

He'll get more. :) I'm planning on selling whichever I like less, and getting a second of the other, so watch out sometime next year, especially as I usually sell for good prices. :)

Lefty
10-31-2013, 10:55 PM
Damn you.

EdipisReks
10-31-2013, 10:59 PM
Damn you.

hey come on, you might get a good deal in a few months!

EdipisReks
10-31-2013, 11:02 PM
I also bought a Yamawaku 270mm yanagiba. Been missing having a yanagi (sold my Yoshihiro 300 a few months back), and this seemed a no brainer. If I like it, I'll swap the handle and make a sheath, I'm sure.

Von blewitt
10-31-2013, 11:12 PM
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps74226d42.jpg

chuck239
10-31-2013, 11:12 PM
Now I'm not the only one with 2 Kagekiyo's! Enjoy them... I dont have a ginsanko yet though.... hmmm.. let me know if you plan to get rid of it haha...

-Chuck

EdipisReks
10-31-2013, 11:13 PM
Now I'm not the only one with 2 Kagekiyo's! Enjoy them... I dont have a ginsanko yet though.... hmmm.. let me know if you plan to get rid of it haha...

-Chuck

Will do. :)

EdipisReks
10-31-2013, 11:14 PM
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps74226d42.jpg

I think that's the best Harner gyuto profile I've seen. I like the triangle!

Von blewitt
10-31-2013, 11:18 PM
Yep I agree, Butch had 6 for sale this one had the lowest tip and the longest flatspot. It's a big knife 270 handle to tip (250 on the edge) and 70mm high. It's also one of the nicest pieces of Buckeye burl I've seen!

It reminds me of a ZKramer

EdipisReks
10-31-2013, 11:20 PM
That looks better than any Z Kramer I've seen, but 70mm on the heel is nuts!

Lefty
10-31-2013, 11:22 PM
Beautiful gyuto, Huw.

Von blewitt
10-31-2013, 11:27 PM
The Parer & Saya are pretty nice also Tom :D

brainsausage
10-31-2013, 11:28 PM
I must needs get the saya for mine as well!


Sent from my iPhone using Kitchen Knife Forum

GlassEye
11-01-2013, 12:02 AM
Found this sitting on my workbench when I got home last night...

1986619867

270mm JCK Fu-Rin-Ka-Zan white #1 suji. As far as I can tell these blades are the exact same thing as Fujiwara's Nahiji line, but about half the price ($260 vs $480) and a nicer handle (octagonal w/buffalo horn vs D shaped w/plastic). I figured I'd better grab one before he sells out.

Be well,
Mikey

Interesting profile on that knife. The tip looks unusually high.
Sell out? Are these being discontinued?

EdipisReks
11-01-2013, 12:05 AM
Interesting profile on that knife. The tip looks unusually high.
Sell out? Are these being discontinued?

That's not a terribly high tip for a slicer, where you want as much edge as possible, for smooth slicing.

I believe Fujiwara-san isn't making anymore for JCK.

GlassEye
11-01-2013, 12:05 AM
They are Jon's pictures, not mine, but two Kagekiyo's, one Blue #1 and one Ginsanko. Both 240.

http://i.imgur.com/uu2krmn.jpg (http://imgur.com/uu2krmn)

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

:eek2:

EdipisReks
11-01-2013, 12:12 AM
hope i like them!

GlassEye
11-01-2013, 12:24 AM
That's not a terribly high tip for a slicer, where you want as much edge as possible, for smooth slicing.

I believe Fujiwara-san isn't making anymore for JCK.

I understand what you are saying, it just looks like a more European profile to me rather than a typical flatter Japanese profile.

That is unfortunate as I have wanted to try one of the furinkazan since they were introduced, but really can't do one right now.

chuck239
11-01-2013, 01:16 AM
hope i like them!

Honestly, they are some of the best cutting knives I have ever used. They are very different then your Heiji's (which we all know you love). But I am certain you wont complain about the cutting ability! They are super thin behind the edge and amaze me when I use them.

-Chuck

CanadianMan
11-01-2013, 10:44 AM
Got a packages from Mike Davis the other day 1987319874


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Lefty
11-01-2013, 12:20 PM
I'm loving those, Trev!

I just got a package too - What do you do when you get a tube with these in it? You brag....

http://i1209.photobucket.com/albums/cc399/Lefty-T/9CD5D713-42C7-4EA4-A880-B568A8E0CBC8-515-000000B1702E1474_zps8cf10f18.jpg

My custom W2 with hamon 240 gyuto AND Davis forged dammy 125mm petty came in!

Pensacola Tiger
11-01-2013, 12:33 PM
Nice, very nice!

CanadianMan
11-01-2013, 12:45 PM
Awesome knives tom! That Hamon is sweet


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Lefty
11-01-2013, 01:16 PM
I agree. Here are two pics from my phone.

http://i1209.photobucket.com/albums/cc399/Lefty-T/35D9EF90-A13F-488E-8265-1F4478ECEDC9-515-000000C218BD0666_zpsd6c3218c.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/8FA46611-EBF1-464E-9C44-EDCEBE6E6626-515-000000C231601C2B_zps3f61a03e.jpg

V1P
11-01-2013, 01:40 PM
Wow, I'm loving the dammy petty! Very nice scores, Lefty.

stereo.pete
11-01-2013, 01:42 PM
That Mike Davis gyuto is a real stunner.

keithsaltydog
11-02-2013, 12:19 AM
They are Jon's pictures, not mine, but two Kagekiyo's, one Blue #1 and one Ginsanko. Both 240.

http://i.imgur.com/uu2krmn.jpg (http://imgur.com/uu2krmn)

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

Like your taste in knives,very nice

CoqaVin
11-02-2013, 09:54 AM
I agree. Here are two pics from my phone.

http://i1209.photobucket.com/albums/cc399/Lefty-T/35D9EF90-A13F-488E-8265-1F4478ECEDC9-515-000000C218BD0666_zpsd6c3218c.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/8FA46611-EBF1-464E-9C44-EDCEBE6E6626-515-000000C231601C2B_zps3f61a03e.jpg

This makes my anticipation for my Davis custom even more

CoqaVin
11-02-2013, 09:56 AM
What is that spacer on the petty

tripleq
11-02-2013, 11:11 AM
These look sweet. Hope you enjoy them as much as your Heijis. I'm curious about something in the photo. Lighting can exaggerate a lot of things and create illusions but what is that at the top of the handle? Bumps?



They are Jon's pictures, not mine, but two Kagekiyo's, one Blue #1 and one Ginsanko. Both 240.

http://i.imgur.com/uu2krmn.jpg (http://imgur.com/uu2krmn)

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

stereo.pete
11-02-2013, 11:20 AM
I don't have an answer to your question tripleq but I do have a new knife that I have been waiting for anxiously! Please forgive my terrible photography...

Marko Gyuto at 255mm edge, 52100 with Mokume and Blackwood ferrule with ironwood for the rest of the handle. Last but not least, Marko made one of his famous sayas, nobody does it quite like him.

http://imageshack.us/a/img820/3254/renj.jpg
http://imageshack.us/a/img7/7464/v5ml.jpg

NO ChoP!
11-02-2013, 11:24 AM
Darn you, Pete....darn you. I've been waiting, too....it looks very nice!

rdmalak
11-02-2013, 01:28 PM
Here's my new-to-me Itinomonn Nashiji KU 240!! Love it so far. It's quite a tall blade and I wasn't expecting that but it cuts like a dream and has great food release from what I've seen so far.

http://i171.photobucket.com/albums/u310/rmalak/IMG_1682_zps1b06fdca.jpg
http://i171.photobucket.com/albums/u310/rmalak/IMG_1681_zpsa915fb97.jpg
http://i171.photobucket.com/albums/u310/rmalak/IMG_1680_zps261d2ca4.jpg
http://i171.photobucket.com/albums/u310/rmalak/IMG_1679_zps4bde6325.jpg

I have a feeling this knife will be a permanent part of my rotation. :)

stereo.pete
11-02-2013, 01:47 PM
That looks like an awesome knife rdmalak!

JBroida
11-02-2013, 02:18 PM
These look sweet. Hope you enjoy them as much as your Heijis. I'm curious about something in the photo. Lighting can exaggerate a lot of things and create illusions but what is that at the top of the handle? Bumps?

reflection of track lighting ;)

tripleq
11-02-2013, 02:34 PM
reflection of track lighting ;)


PHEW!! ;)

keithsaltydog
11-02-2013, 08:26 PM
I agree. Here are two pics from my phone.

http://i1209.photobucket.com/albums/cc399/Lefty-T/35D9EF90-A13F-488E-8265-1F4478ECEDC9-515-000000C218BD0666_zpsd6c3218c.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/8FA46611-EBF1-464E-9C44-EDCEBE6E6626-515-000000C231601C2B_zps3f61a03e.jpg

Lefty what kind of knife is that wt. the Hamon?

cclin
11-02-2013, 09:45 PM
Lefty what kind of knife is that wt. the Hamon?

Mike Davis

EdipisReks
11-02-2013, 10:03 PM
I'm going to have to try one of his knives, soon, as those both look right up my alley.

EdipisReks
11-02-2013, 10:05 PM
I don't have an answer to your question tripleq but I do have a new knife that I have been waiting for anxiously! Please forgive my terrible photography...

Marko Gyuto at 255mm edge, 52100 with Mokume and Blackwood ferrule with ironwood for the rest of the handle. Last but not least, Marko made one of his famous sayas, nobody does it quite like him.

http://imageshack.us/a/img820/3254/renj.jpg
http://imageshack.us/a/img7/7464/v5ml.jpg

And the same goes for Marko's knives.

brianh
11-04-2013, 06:58 PM
Nothing special, just a Tojiro honesuki. Last pic makes the blade look crooked, it's just the way I was positioned.
http://www.kurtsequipment.com/knives/tojirohonesuki1.jpg
http://www.kurtsequipment.com/knives/tojirohonesuki2.jpg
http://www.kurtsequipment.com/knives/tojirohonesuki3.jpg

And just for fun, someone here mentioned the IKEA 365+ bread knife. For $12.99 it's pretty darn good.
http://www.kurtsequipment.com/knives/ikeabread1.jpg
http://www.kurtsequipment.com/knives/ikeabread2.jpg

mkriggen
11-05-2013, 02:27 AM
Love getting home and unwrapping something new:bliss:

199571995819959

Tanaka 210 Ginsanko Gyuto from 330mate_com


Be well,
Mikey

EdipisReks
11-05-2013, 10:48 AM
http://i.imgur.com/iaHR7U3.jpg (http://imgur.com/iaHR7U3)

Picked these up from the post office, this morning. They are both gorgeous, but quite different knives. The Aogami 1, which is the bottom knife, immediately feels right in my hand. It's somewhat like a Heiji that has been put on a pretty major weight loss routine. It's very light, and very thin at the edge, but still a knife of a fair size. The Ginsanko is a very different knife. It's much more delicate, and even thinner at the edge. Very light. Both knives seem quite stiff. The Ginsasnko doesn't appear to have a final edge, as it doesn't grab a finger nail, and the tip is slightly rounded, and the Aogami has a slight hole at the heel, but both things are common on new Japanese knives, and both things are immediately fixed by a first sharpening (as most people who buy knives like this would do, I imagine).

The fit and finish on both knives is beautiful, though the spine on the Ginsanko is fairly sharp, whereas it's beautifully rounded on the Aogami. If I understand Jon's video correctly, these knives are made by different smiths, so the detail differences are natural. The geometry on both knives looks wonderful, and both have a very nice, if slightly different from each other, profile. The handles are gorgeous, no two ways about it. The lacquer on the handles seems very hard, so I'm not nearly as concerned about using the knives as I was before having them in hand. I wet my hands at the break room sink and then mimed cutting with both knives, and I had a sure grip. Balance on both knives is much more neutral than with my fairly blade heavy Heijis. I obviously haven't used either knife for cutting yet, but I'm pretty sure I'm going to immediately take to the Aogami. The Ginsanko may be lighter than I like, these days, but I'm looking forward to trying it. Despite the beautiful handles, and the overall presentation, the knives are obviously made to be used, which I like a lot.

Sometimes when you spend a lot of money on something, basically sight unseen, you have a slight buyer's remorse upon getting the product in hand, even if you end up being pleased. By god is that not the case with these! These are the most elegant tools I've ever had in hand, and I can't wait to get to know them.

CoqaVin
11-05-2013, 10:52 AM
sorry for the dumb question but these are geeshin hides?

bkultra
11-05-2013, 10:55 AM
sorry for the dumb question but these are geeshin hides?

Gesshin Kagekiyo

CoqaVin
11-05-2013, 10:57 AM
Thanks buddy

CoqaVin
11-05-2013, 10:58 AM
I should have noticed by the handle shame on me :(

Justin0505
11-05-2013, 11:34 AM
Couldn't agree with you more Edi.
My kiritsuke-tipped "Gesshin Badass" gyuto was one of the most stunning knives that I've ever taken out of the box. Also, far and away the best HT that I've ever seen on blue 1. It's not even comparable to any knife that I've used before.

EdipisReks
11-05-2013, 11:36 AM
Did you get Ginsanko or Aoko? I'm looking forward to sharpening these as much as I do to cuttin' some stuff!

Mucho Bocho
11-05-2013, 11:44 AM
Thanks for the write up Jacob. i was hoping you would post some shots. Beautiful blades!

Oui Chef
11-05-2013, 11:55 AM
I don't have an answer to your question tripleq but I do have a new knife that I have been waiting for anxiously! Please forgive my terrible photography...

Marko Gyuto at 255mm edge, 52100 with Mokume and Blackwood ferrule with ironwood for the rest of the handle. Last but not least, Marko made one of his famous sayas, nobody does it quite like him.

http://imageshack.us/a/img820/3254/renj.jpg
http://imageshack.us/a/img7/7464/v5ml.jpg
There's something special about Marko's knives. I feel like his voice as an artist/craftsman comes through clearly on his pieces.
And they always have class. Like a really well tailored, perfectly stated suit that says, yea, I can do business, I can also party, look, I'm almost to sexy for myself.
Does anyone else feel this way about Marko's knives? Haha :scratchhead:

EdipisReks
11-05-2013, 12:01 PM
Thanks for the write up Jacob. i was hoping you would post some shots. Beautiful blades!

I'll post more pics and details once I have the lacquer off the blades and have time to use them.

ohbewon
11-05-2013, 12:04 PM
Drooling. This is outrageous. B-E-Autiful


If you can't stand the heat, stay out of the kitchen.

V1P
11-05-2013, 01:45 PM
Knock..knock, is this the Kagekiyo club? :wink:

Mine is a 270mm Ginsanko. I haven't had a chance to use it yet but here are some photos of the packaging it came with and the knife itself. My quick review of this is that f&f is superb, very light for a 270mm, and thin at the edge. The real lacquer finish on the handle and saya makes it look like a custom made knife.

Sorry, only cellphone photo quality for now.

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps80765f18.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps5b3b94c7.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zpsbec7e932.jpg

http://i474.photobucket.com/albums/rr106/B_390_LU/null_zps50808836.jpghttp://i474.photobucket.com/albums/rr106/B_390_LU/null_zps152e115a.jpghttp://i474.photobucket.com/albums/rr106/B_390_LU/null_zps5966d068.jpghttp://i474.photobucket.com/albums/rr106/B_390_LU/null_zps247c8b79.jpg

Mucho Bocho
11-05-2013, 01:49 PM
V1P, That thing is so sharp, I think you actually cut the light in the last photo. LOL

V1P
11-05-2013, 01:57 PM
There you go, it's another quick review of the ootb edge then. :lol2:


V1P, That thing is so sharp, I think you actually cut the light in the last photo. LOL

ar11
11-05-2013, 02:03 PM
Damn the finish on those kagekiyos is flippin sweet.

V1P
11-05-2013, 02:10 PM
I like shiny stuff!


Damn the finish on those kagekiyos is flippin sweet.

Justin0505
11-05-2013, 04:08 PM
Did you get Ginsanko or Aoko? I'm looking forward to sharpening these as much as I do to cuttin' some stuff!

Aoko. Blue #1. Although it doesn't feel like any blue steel that I've used before. Hard and agressive, but shockingly tough and not glass-like at all.
Everything about this knife is pretty absurd, but the tip is particularly insane. If it was paper, you could probably read through it.
I really like the red&black handle on yours.
https://lh6.googleusercontent.com/-b5wvv_st4hA/UnlburEiMfI/AAAAAAAAM7o/4GbGGZpxrFY/s800/IMG_2880.jpg
https://lh6.googleusercontent.com/-Q9u-VC7fGfQ/UnlbvMnc2LI/AAAAAAAAM7w/1hsyyy1TuYw/s800/IMG_2881.jpg
https://lh3.googleusercontent.com/-rfDf6W6Gw2M/UnlbvrQnXJI/AAAAAAAAM78/gqY7dRtmQhs/s1024/IMG_2884.jpg
https://lh5.googleusercontent.com/-u_sjuMDG__Q/UnlbtwV4gTI/AAAAAAAAM7Y/8SNikQXKuEU/s800/IMG_2872.jpg
https://lh6.googleusercontent.com/-Hr4jkFjcgQk/UnlbuQC3WBI/AAAAAAAAM7g/o1TitKCYhgI/s800/IMG_2876.jpg

chuck239
11-05-2013, 05:03 PM
I am so glad to see lots if people finally getting these knives!!! The tip of the K shaped gyuto is amazing! I can't wait for everyone else's opinions on these. I would have done a wrote up but feel like other people should have them first so they can really understand!

-Chuck

pleue
11-05-2013, 07:17 PM
Knife budget blown for the next eternity. Top to bottom, DT 270 ITK, Mario 270 gyutohiki, Carter 230ish Funayuki

http://i1004.photobucket.com/albums/af169/patrickleue/photo-10_zps580a8845.jpg (http://s1004.photobucket.com/user/patrickleue/media/photo-10_zps580a8845.jpg.html)

mpukas
11-05-2013, 08:47 PM
Congrats to the proud new owners of all of these beautiful knives!

The Kagekiyo K-gyuto and Marko blades are particularly handsome.

ER - looking forward to hearing more about how you like you Kagekiyo's and which one you like better.

EdipisReks
11-05-2013, 09:07 PM
I've used both knives, and have a few notes. First off, I had not realized how much smaller these would be than my Heijis, and if I had known, I would have waited to buy 270s. That would have been a mistake, as these both feel great, in hand. I'm guessing these are from Sakai? I can't get the lacquer off. I tried my wife's nail polish remover and bar keeper's friend, and while there is less lacquer, I'm still not getting patina on the Aoko knife. I'll get some stronger stuff, and try again. The polish on the handles immediately gets hair-line scratches, just as you would expect it to. Not a big deal, and the matte finished sides should be fairly impervious. I think the lacquer will actually be quite attractive when it starts to wear away on the edges, from use. I sharpened both knives. They are some of the best feeling steel I've put to stones (used Chosera 1k and Gesshin 8k). I spent much longer trying to remove the lacquer than I did sharpening, it was very quick, and I was left with a wonderful edge, on both knives.

In use: The Ginsanko feels very delicate, but I decided to use it just as I would any other knife, and it isn't a delicate knife. In terms of cutting, they are amongst the best I've tried, but they didn't blow me away (a couple years ago, they would have). I would say that they are both a bit better entering a food item than a new Heiji, but a bit worse exiting said food item, so it's a bit of a wash. This bit better is acknowledging the weight difference, as Heijis are heavy enough to definitely help you out. If the Kageyikos were heavier, they would probably have more of an advantage than they do. The Ginsasnko tip is thicker than I think it should be, so I'll work that out the first time the knife really needs a sharpening, but it doesn't hamper fine work. The Aoko tip is Heiji thin, and becomes thinner much sooner. As pretty as the handles are, I may have them replaced with something more utilitarian, down the road. No grip problems so far, though, and they do feel excellent. I'm not used to knives quite this light, so I'm not super accurate with them yet, but I'll get there soon enough. All in all, I really like both, and I'm very glad I bought them. They are excellent and very different from my Heijis, which is exactly what they needed to be for me to use them regularly (I've owned plenty of knives that had the very different part down, but not the excellent part). I had been thinking about getting a high end 210 suji/petty, and I have no need for one now: the Ginsanko is much more usable than any 210 suji for most on board tasks, and is light and thin and handy enough to do the things that would make me want to grab a smaller knife.

Jordanp
11-05-2013, 11:54 PM
Beautiful Kagekiyo's super jealous :biggrin:

EdipisReks
11-06-2013, 12:16 AM
The more I touch these and use them (and, btw, Flitz takes the lacquer off the blades and polishes the scratches off the handles, though eventually it'll polish through the handle lacquer), the more I think these are the best thought out kitchen knives I've owned. Jon really outdid himself with these.

tripleq
11-06-2013, 01:45 AM
The more I touch these and use them (and, btw, Flitz takes the lacquer off the blades and polishes the scratches off the handles, though eventually it'll polish through the handle lacquer), the more I think these are the best thought out kitchen knives I've owned. Jon really outdid himself with these.

Well they're making me drool pretty bad I'll tell you that!! I'm glad they are working out for you. I was concerned you might experience some remorse about the switch. I know what that feels like.

EdipisReks
11-06-2013, 10:01 AM
I ended up making it work without switching, and I still have 4 Heijis. :)

bkultra
11-06-2013, 10:20 AM
I ended up making it work without switching, and I still have 4 Heijis. :)

Hoping/waiting for a detailed review.

EdipisReks
11-06-2013, 10:41 AM
I'll have to use them a lot more, for that.

tripleq
11-06-2013, 11:49 AM
I ended up making it work without switching, and I still have 4 Heijis. :)

Good for you. Nice when things work out like that.

erikz
11-06-2013, 02:26 PM
Not a buy, not mine, no kitchen knives, but check out these awesome little Takeda 'fish' folders:

http://i39.tinypic.com/25imzdc.jpg

Tosho has them, or at least, will be selling them - they just posted them on their facebook.

Zwiefel
11-06-2013, 02:27 PM
Those are gorgeous!


Not a buy, not mine, no kitchen knives, but check out these awesome little Takeda 'fish' folders:

http://i39.tinypic.com/25imzdc.jpg

Tosho has them, or at least, will be selling them - they just posted them on their facebook.

Mucho Bocho
11-06-2013, 03:10 PM
Absolutely bad ass Justin and Jacob.

CanadianMan
11-06-2013, 03:38 PM
I was checking those takeda's on there site the otherday, they are very interesting


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