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JHunter
12-12-2013, 11:16 AM
Let us know what ya think I'm looking at getting something that size

Bill13
12-12-2013, 12:54 PM
Mario - Bog Oak and Mammoth Tooth.... and the progression 240, 250, 260.

WOW! My first pm on this site was to Mario, getting in line for a 240 gyoto. I'm still in line and can't wait. Might change it to a 210 or 190 just because I have picked up 3 240's already.

Anton
12-12-2013, 01:49 PM
Received this last week. This is one mean and nimble monster of a knife, in CTS XHP steel. Butch's attention to detail and F+F are exemplary, I'm VERY happy with how this one turned and as my first true custom it fits me perfectly.

jigert
12-12-2013, 01:55 PM
What an awesome Harner, Anton! Care to give us some specs? Manů I want one:)

Lefty
12-12-2013, 01:58 PM
Wow....

icanhaschzbrgr
12-12-2013, 02:28 PM
Anton, that Harner is stunning! handle is just beyond awesomeness

Anton
12-12-2013, 02:52 PM
Will post details and better pictures later - these don't do it justice

Dream Burls
12-12-2013, 03:52 PM
Anton, that sure is a beauty. Use it well.

ChuckTheButcher
12-12-2013, 06:42 PM
That us one of the best looking Garners I've seen.

stereo.pete
12-12-2013, 10:33 PM
Wow, I had no idea Butch would make profiles other than his own. That looks boss!

brainsausage
12-12-2013, 11:08 PM
Will post details and better pictures later - these don't do it justice

It's now later, MORE PICS!!!

Anton
12-13-2013, 02:29 PM
Not the best pictures but this will have to do for now:

Harner specs

250 MM tip to choil
55MM height at heel
CTS XHP steel
Convex ground: 3.6 mm spine thickness at makers mark; .07mm 1.5 cm from edge

Handle:

145MM, thicker than usual for my big paws
Silver dyed spalted maple with a bog oak ferrule
Mokume guard
Hand sanded at a 45 degree angle

It's a beauty

panda
12-13-2013, 06:29 PM
serrated nakiri!
http://i226.photobucket.com/albums/dd212/vlsun/WP_000489_zpsac7ae6a7.jpg

NO ChoP!
12-13-2013, 06:50 PM
Hellzyah! Best knife of all time!

panda
12-13-2013, 06:54 PM
i may just grind the finger tips down and use it as a spatula

JohnnyChance
12-14-2013, 02:56 AM
https://lh4.googleusercontent.com/-2E1PTkWE4hk/UqwG2LcuZiI/AAAAAAAAC3I/Xv_3PgOxRgI/w1358-h768-no/2013-12-12+04.00.46.jpg

ChuckTheButcher
12-14-2013, 09:37 AM
Beautiful. More photos please.

ChuckTheButcher
12-14-2013, 09:51 AM
Bob Kramer 6in damascus custom with cocobolo handle
20898208992090020901
I have had a few people tell me I'm crazy for this. The truth is I'm not crazy just an idiot.

Anton
12-14-2013, 10:19 AM
Does that mean crazy idiot? :D....

Crazy profile for sure

ChuckTheButcher
12-14-2013, 10:22 AM
Does that mean crazy idiot? :D....


Yeah, that's pretty much the jist if it.

erikz
12-14-2013, 11:29 AM
Love the profile. Lets name it the 'potbelly pig' profile shall we?

Paradox
12-14-2013, 02:58 PM
Bob Kramer 6in damascus custom with cocobolo handle I have had a few people tell me I'm crazy for this. The truth is I'm not crazy just an idiot.

Meh... If it's not taking food out of you or your kids mouths have at it. It's not like you can spend it after you are gone so you might as well enjoy it now. :cool2:

schanop
12-14-2013, 05:46 PM
As soon as I heard that Bernando was getting s Shigefusa Chuka bocho from Maximo, I put an order to Max as well, and here's what it is ..

A black cousin of Bernando's. It's got some cloud that is not very loud and requires fine polishing to bring it out, but that's cool with me.

https://lh3.googleusercontent.com/-hGm3i7djRVQ/UqzQPXTvSOI/AAAAAAAAC-w/G-4qdDjyOxE/s800/20131215_082546.jpg


Here's a couple shots of my new Shigefusa cleaver.
I ordered this ages ago, basically to replace my Takeda.
This one seems to suit me much better, so far I'm very happy with this purchase.
As luck would have it, it was delivered to Maksim's at the very day we arrived for the gathering in Denmark.
Good timing I'd say.

http://i1107.photobucket.com/albums/h381/birnando/Shig-cleaver1-1.jpg (http://s1107.photobucket.com/user/birnando/media/Shig-cleaver1-1.jpg.html)

ChuckTheButcher
12-14-2013, 05:55 PM
That is awesome. I didn't even know he made them.

stereo.pete
12-14-2013, 06:03 PM
That is awesome. I didn't even know he made them.
+1

schanop
12-14-2013, 06:08 PM
Oops, sorry Birnando, typo e <-> i .

At 380g and 215x110, this chuka is very light and easy to wield. Although, I wish the handle could be a bit bigger and the neck a touch shorter. It takes just a little bit of time to get used to.

tagheuer
12-14-2013, 06:20 PM
As soon as I heard that Bernando was getting s Shigefusa Chuka bocho from Maximo, I put an order to Max as well, and here's what it is ..

A black cousin of Bernando's. It's got some cloud that is not very loud and requires fine polishing to bring it out, but that's cool with me.

https://lh3.googleusercontent.com/-hGm3i7djRVQ/UqzQPXTvSOI/AAAAAAAAC-w/G-4qdDjyOxE/s800/20131215_082546.jpg

Very nice Chuka bocho.

But I was wondering whether Shigafusa Cleaver can take the same abuse (cutting chicken bones, ribs, etc.) like my cheapo Chinese one without causing chip or bent on the metal.

JohnnyChance
12-14-2013, 07:05 PM
Very nice Chuka bocho.

But I was wondering whether Shigafusa Cleaver can take the same abuse (cutting chicken bones, ribs, etc.) like my cheapo Chinese one without causing chip or bent on the metal.

There are thick meat cleavers that are intended for the type of abuse you describe and then there are thin slicing cleavers that are designed for vegetables. The are as thin or thinner than gyutos or sujis and are not for chopping bones. They will chip.

schanop
12-14-2013, 08:21 PM
Very nice Chuka bocho.

But I was wondering whether Shigafusa Cleaver can take the same abuse (cutting chicken bones, ribs, etc.) like my cheapo Chinese one without causing chip or bent on the metal.


There are thick meat cleavers that are intended for the type of abuse you describe and then there are thin slicing cleavers that are designed for vegetables. The are as thin or thinner than gyutos or sujis and are not for chopping bones. They will chip.

What Johnny said. These Shig Chuka are stupid thin and won't take any abuse from hard objects, although mincing meat should be all good :thumbsup2:. Here's Birnando's shot of his Chuka thinness:

http://i1107.photobucket.com/albums/h381/birnando/ShigefusaTakeda3.jpg

Von blewitt
12-14-2013, 08:29 PM
Chanop, are we going to see a side by side review with the Shig & Heiji?

tagheuer
12-14-2013, 08:40 PM
There are thick meat cleavers that are intended for the type of abuse you describe and then there are thin slicing cleavers that are designed for vegetables. The are as thin or thinner than gyutos or sujis and are not for chopping bones. They will chip.



What Johnny said. These Shig Chuka are stupid thin and won't take any abuse from hard objects, although mincing meat should be all good :thumbsup2:. Here's Birnando's shot of his Chuka thinness:

http://i1107.photobucket.com/albums/h381/birnando/ShigefusaTakeda3.jpg

Thanks both for the info. I can see from the picture above, it is definitely very thin.

schanop
12-14-2013, 09:01 PM
Chanop, are we going to see a side by side review with the Shig & Heiji?

I would do it one day, Huw. This new year break I should have some extra free time from usual work to do something fun.

Johnny.B.Good
12-14-2013, 09:22 PM
Nice score on the cleaver!


Although, I wish the handle could be a bit bigger and the neck a touch shorter. It takes just a little bit of time to get used to.

Maybe you should have it re-handled?

Don Nguyen
12-16-2013, 11:36 AM
https://lh4.googleusercontent.com/-2E1PTkWE4hk/UqwG2LcuZiI/AAAAAAAAC3I/Xv_3PgOxRgI/w1358-h768-no/2013-12-12+04.00.46.jpg

We gotta see more of this, John!

brainsausage
12-16-2013, 11:59 AM
What Johnny said. These Shig Chuka are stupid thin and won't take any abuse from hard objects, although mincing meat should be all good :thumbsup2:. Here's Birnando's shot of his Chuka thinness:

http://i1107.photobucket.com/albums/h381/birnando/ShigefusaTakeda3.jpg

Now I know where my spring knife budget is going...

eighteesix
12-16-2013, 12:11 PM
Just got this Rader neck knife. Don't really need it but for under $100 I couldn't resist. By the way beautiful knife Lucretsia. I have a feeling his knives are really going to go up in price in the next year or so.

20754
what do people typically use these knives for? 3" blade right?

brainsausage
12-16-2013, 12:23 PM
what do people typically use these knives for? 3" blade right?

It's like a pocket knife that you wear around your neck for ease of use.

rdm_magic
12-16-2013, 12:23 PM
AFAIK its mostly a utility knife that you can always keep on you, around your new for easy access. Opening boxes/packets and the like.

Von blewitt
12-16-2013, 10:44 PM
Got this from Butch today, it showed up just as I was starting my Shortrib prep, impecible timing
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps1d91a2d7.jpg

rdmalak
12-16-2013, 11:04 PM
Wow!! Beautiful Harner! One day I will have enough money to afford one of his knives

ChuckTheButcher
12-16-2013, 11:05 PM
He showed me one of his boning knives a few months ago. They are awesome. Nice score.

JohnnyChance
12-17-2013, 12:21 AM
We gotta see more of this, John!

https://lh4.googleusercontent.com/-BggitqNTlY0/Uq_QusaNzTI/AAAAAAAAC7Q/SZZdIMWVbLc/w1358-h768-no/2013-12-15+23.45.29.jpg

marc4pt0
12-17-2013, 08:45 AM
^^ I'm going to go out on a limb here and say that by "see more of this" Don meant a little more then thumb print patina.... :scratchhead:

V1P
12-17-2013, 09:25 AM
Lol! Is this like a jigsaw puzzle or something? Pls show the whole knife.




^^ I'm going to go out on a limb here and say that by "see more of this" Don meant a little more then thumb print patina.... :scratchhead:

V1P
12-17-2013, 09:32 AM
Mr. Huw, is there much flex in the blade? Very nice Harner's, I got one of his on the way too, will show off here when it's done.

I really like to have one of our vendor here make me a nice one with this blade shape. Used one for a while and really liked it.

http://i474.photobucket.com/albums/rr106/B_390_LU/2EC1AF20-1F93-446F-AAF9-DBA5AB656DBD.jpg


Got this from Butch today, it showed up just as I was starting my Shortrib prep, impecible timing
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps1d91a2d7.jpg

JKerr
12-17-2013, 10:25 AM
Unfortunately I came a little too late to that thread. On the look out for a new boning knife, and those Harner's looked like real winners. I'd be keen to hear some feedback on them.

Lefty
12-17-2013, 10:59 AM
Butch and I discussed boning knives as he was making these. We talked grind, stiffness, tip placement, etc. These ones have very little flex, with a hollow/flat...maybe quarter hollow grind (thin, sharp, stiff spine a la Forgecraft) and a tough and durable tip. It's pointy, but robust at the tip, because I hated blowing tips out when I was boning out loins, back in the day. They are damn nice knives.

XooMG
12-17-2013, 12:47 PM
One of the many new recipients of an Ealy parer.

http://i.imgur.com/sD0KPdZ.jpg

V1P
12-17-2013, 01:05 PM
Beautiful parer and kick ass photography! Really brings out the figuring of thr handle.

Von blewitt
12-17-2013, 05:35 PM
Mr. Huw, is there much flex in the blade? Very nice Harner's, I got one of his on the way too, will show off here when it's done.

I really like to have one of our vendor here make me a nice one with this blade shape. Used one for a while and really liked it.



http://i474.photobucket.com/albums/rr106/B_390_LU/2EC1AF20-1F93-446F-AAF9-DBA5AB656DBD.jpg

No flex in the blade, which is what I wanted, I had been using that same victorinox and a 25cm dexter filleting knife, and switching between the 2 depending on the task. This knife does the job of both, better then either. And the large handle is great for control.

JohnnyChance
12-17-2013, 07:21 PM
^^ I'm going to go out on a limb here and say that by "see more of this" Don meant a little more then thumb print patina.... :scratchhead:

Ok.

https://lh4.googleusercontent.com/-16BpQSdP3LE/Uq_Q2QcmW2I/AAAAAAAAC7c/Izm2Paxs3rc/w1358-h768-no/2013-12-15+23.46.17.jpg

https://lh6.googleusercontent.com/--J-ICOtVWUc/Uq_Q0XluCfI/AAAAAAAAC7k/ANygR4RKEmY/w477-h844-no/2013-12-15+23.49.30.jpg

JohnnyChance
12-17-2013, 07:32 PM
https://lh5.googleusercontent.com/-Wbj9lqk6IZM/Uq_Qn2CV0oI/AAAAAAAAC6k/VkDWUpUMTuU/w1358-h768-no/2013-12-13+00.28.35.jpg

https://lh5.googleusercontent.com/-WFAORErnMNs/UrDdOK6pV9I/AAAAAAAAC7w/dG-ifM6KhQY/w1358-h768-no/2013-12-12+04.00.23.jpg

https://lh5.googleusercontent.com/-fb2zJLXHMTY/UrDd7mHtbII/AAAAAAAAC74/T4PBlugKSrk/w576-h844-no/2013-12-12+04.01.12.jpg

https://lh3.googleusercontent.com/-p6CLaevihAA/UrDeVRqgZQI/AAAAAAAAC8A/nI9ZTTmnqmY/w1358-h768-no/2013-12-13+00.29.18.jpg

Anton
12-17-2013, 07:42 PM
That's very very nice.

Lefty
12-17-2013, 08:13 PM
It's ok.

andre s
12-18-2013, 10:16 PM
Here's my parer

http://i1313.photobucket.com/albums/t542/ezthequeen/Ealy1_zpsf8985634.jpg

woot!

V1P
12-18-2013, 10:50 PM
Wow, the thread is suddenly flooded with so many customs. Great score, guys!

cclin
12-18-2013, 11:30 PM
wow, nice Burke! have to wait about 10 months to get mine:(

stereo.pete
12-18-2013, 11:33 PM
wow, nice Burke! have to wait about 10 months to get mine:(

Is Bill doing integral bolsters, I can never really tell from the pictures unlike Rader's knives?

Anton
12-18-2013, 11:39 PM
Is Bill doing integral bolsters, I can never really tell from the pictures unlike Rader's knives?

Was wondering the same thing based on these pictures, then I found Johny's first post of this knife and I think you can see a fainter than usual break

ChuckTheButcher
12-18-2013, 11:44 PM
No they aren't. The only customs beside Rader I can think of are Maumasi, bloodroot, and Ariel Salaverria. Although I'm sure there are others.

stereo.pete
12-18-2013, 11:48 PM
Thanks Chuck.

Von blewitt
12-19-2013, 12:01 AM
I think I've seen a pic of a BB Dragon Breath Gyuto with integral bolster? I also thought Johnnys may have been, from a pic I'd seen on Instagram....

ChuckTheButcher
12-19-2013, 12:14 AM
Here is a few of my Burkes they are very seamless but not integral. It is really hard to tell in pics.
2098620982209832098420985

JohnnyChance
12-19-2013, 01:48 AM
Mine is 52100 and integral. Here is a picture before final grinding:

http://www.fototime.com/DF582E1F1AE004D/medium800.jpg

He offers integrals in solid 52100 and I believe san mai as well. Not damascus if I remember correctly.

ar11
12-19-2013, 02:38 AM
Another Ealy Parer with curly mango..

https://lh6.googleusercontent.com/-WSkzpxejzQQ/UrKRjV342NI/AAAAAAAAMTs/JbocI9pSDWc/w1095-h730-no/IMG_6439.jpg

paul59539
12-19-2013, 03:44 AM
Very nice designs. I like the short one, very cute...

marc4pt0
12-19-2013, 08:10 AM
Another stunning Burke. One of these days I might just get my hands on one of his pieces of work!

eighteesix
12-19-2013, 04:40 PM
Little holiday gift to myself and another to my dad w/ black/orange. love it! michael was speedy and very helpful. +1

http://i.imgur.com/03CtBUJ.jpg

ChuckTheButcher
12-19-2013, 07:10 PM
Just got my Burke 8in breaking knife with ironwood handle. I am in love with this knife.

210082100921010

I asked him to model it after a Victorinox breaking knife but you know good. Came out better than I could have imagined. Thanks to Bill, Daniel and the guys at BG.

bkultra
12-19-2013, 07:13 PM
I love my Victorinox breaking knife but my god is that an upgrade.

Johnny.B.Good
12-19-2013, 07:15 PM
That is one mean looking knife, Chuck.

Congrats!

brainsausage
12-19-2013, 07:18 PM
Just got my Burke 8in breaking knife with ironwood handle. I am in love with this knife.

210082100921010

I asked him to model it after a Victorinox breaking knife but you know good. Came out better than I could have imagined. Thanks to Bill, Daniel and the guys at BG.

*incomprehensible string of expletives*

Lefty
12-19-2013, 07:37 PM
I'm going to amass a group of ten other guys (brainsausage, NoChop, marc4pt0, and others) to carry out a foolproof plan to rob Chuck's vault that he has deep below his restaurant. Now...who else is on this team? I'm thinking Pensacola Tiger for the brains, Lucretia for the sex appeal, Pierre for the brawn....

jvanis
12-19-2013, 08:15 PM
I'm going to amass a group of ten other guys (brainsausage, NoChop, marc4pt0, and others) to carry out a foolproof plan to rob Chuck's vault that he has deep below his restaurant. Now...who else is on this team? I'm thinking Pensacola Tiger for the brains, Lucretia for the sex appeal, Pierre for the brawn....

I can bring a really really big magnet.. maybe it will just attract them all?

marc4pt0
12-19-2013, 11:36 PM
I'm headed down there first week of January to "scope out the lay of the land". I'll report back later

stereo.pete
12-20-2013, 12:07 AM
Congrats Chuck, that is a very cool Burke!

JohnnyChance
12-20-2013, 12:59 AM
Just got my Burke 8in breaking knife with ironwood handle. I am in love with this knife.

21008
21009
21010

I asked him to model it after a Victorinox breaking knife but you know good. Came out better than I could have imagined. Thanks to Bill, Daniel and the guys at BG.

I think it says a lot that less than a week after receiving my Burke, this one is already making me green with envy.

crunchy
12-20-2013, 12:59 AM
Those Burke's are beautiful

Hbeernink
12-20-2013, 12:21 PM
yoshiaki fujiwara (kato) 330mm yanagiba (on the bottom in the pic). huge. sharp. haven't had a chance to use it much, but as Maksim described it, "it's a beast!" I can see this becoming my favorite yanagi- epic!

http://i913.photobucket.com/albums/ac337/hansbeernink/photo_zpsff059258.jpg

Farrant
12-21-2013, 05:01 AM
My mac arrived yesterday. 5 inch superior Parer. I love it, feels so nice in the hand.


http://i.imgur.com/q1YMWey.jpg

KimBronnum
12-21-2013, 09:20 AM
[QUOyoshiaki fujiwara (kato) 330mm yanagiba (on the bottom in the pic). huge. sharp. haven't had a chance to use it much, but as Maksim described it, "it's a beast!" I can see this becoming my favorite yanagi- epic!TE]
. wow:ubersexy::surrendar: - that is the coolest yanagi ever. It doesn┤t get any better. I┤ve been eye-humping this since Maksim showed it the first time!!! Ok, I really like this knife... Congrats :) Please use it soon and make a good review with pics.

Lucretia
12-21-2013, 02:27 PM
I'm going to amass a group of ten other guys (brainsausage, NoChop, marc4pt0, and others) to carry out a foolproof plan to rob Chuck's vault that he has deep below his restaurant. Now...who else is on this team? I'm thinking Pensacola Tiger for the brains, Lucretia for the sex appeal, Pierre for the brawn....

I'm ready...

21092

Bill Burke
12-21-2013, 10:42 PM
Thanks Johnny and Chuck for posting the pictures.

For future reference i do integrals in 52100 and damascus but not sanmai. Chuck the mosaic damascus gyoto that you have is not an integral. But the one I made for Gic is. And as stated above there have been two or three Dragons breath knives that are integral. A few others also but most of my integral production has been in straight 52100.

schanop
12-22-2013, 12:57 AM
I have just finished first round of polishing my poor-man-kitaeji Shigefusa 150mm petty that arrived from Maximo a couple of weeks ago. It's quite a good substitute for the real thing.

https://lh5.googleusercontent.com/-HPvkETj1XLc/UrZuknuyuhI/AAAAAAAADB0/j_lSHibiI84/s640/20131222_153443.jpg
https://lh5.googleusercontent.com/-x90NSTp53Wo/UrZukiLoU7I/AAAAAAAADB0/4dnVrx4bWBE/s640/20131222_153055.jpg
https://lh5.googleusercontent.com/-T45_rsC15V4/UrZuklVyUEI/AAAAAAAADB0/PBKXdguJtAI/s640/20131222_153221.jpg

V1P
12-22-2013, 01:05 AM
ROFL!



I'm ready...

21092

brainsausage
12-22-2013, 01:21 AM
I have just finished first round of polishing my poor-man-kitaeji Shigefusa 150mm petty that arrived from Maximo a couple of weeks ago. It's quite a good substitute for the real thing.

https://lh5.googleusercontent.com/-HPvkETj1XLc/UrZuknuyuhI/AAAAAAAADB0/j_lSHibiI84/s640/20131222_153443.jpg
https://lh5.googleusercontent.com/-x90NSTp53Wo/UrZukiLoU7I/AAAAAAAADB0/4dnVrx4bWBE/s640/20131222_153055.jpg
https://lh5.googleusercontent.com/-T45_rsC15V4/UrZuklVyUEI/AAAAAAAADB0/PBKXdguJtAI/s640/20131222_153221.jpg

Nice work!

Lucretia
12-22-2013, 01:48 AM
I have just finished first round of polishing my poor-man-kitaeji Shigefusa 150mm petty that arrived from Maximo a couple of weeks ago. It's quite a good substitute for the real thing.


Beautiful job! What did you use?

Brad Gibson
12-22-2013, 04:20 AM
I have just finished first round of polishing my poor-man-kitaeji Shigefusa 150mm petty that arrived from Maximo a couple of weeks ago. It's quite a good substitute for the real thing.

https://lh5.googleusercontent.com/-HPvkETj1XLc/UrZuknuyuhI/AAAAAAAADB0/j_lSHibiI84/s640/20131222_153443.jpg
https://lh5.googleusercontent.com/-x90NSTp53Wo/UrZukiLoU7I/AAAAAAAADB0/4dnVrx4bWBE/s640/20131222_153055.jpg
https://lh5.googleusercontent.com/-T45_rsC15V4/UrZuklVyUEI/AAAAAAAADB0/PBKXdguJtAI/s640/20131222_153221.jpg

Why do you say it's a poor mans kataeji? It looks nice!

cclin
12-22-2013, 05:19 AM
Why do you say it's a poor mans kataeji? It looks nice!

this is Shigefusa kasumi with cloud pattern, not a real shig Kitaeji.... http://www.kitchenknifeforums.com/showthread.php/6256-The-elusive-Shigefusa-cloud-finally-starting-to-get-it?highlight=cloud

@schanop, nice work!!

schanop
12-22-2013, 05:59 AM
Some Shigefusa kasumi knives have some crazy pattern. For some knives, it is as nice as real Shig kitaeji, but usually quite subtle.

@Lucretia This one was brought out by just series of stone mud and Ohira uchigomori finger stone; mud were from coarse Atagoyama, Hakka, and Ohira. I also had to do a bit of sharpening to get the core steel nice and shiny.

Justin0505
12-22-2013, 07:17 AM
No they aren't. The only customs beside Rader I can think of are Maumasi, bloodroot, and Ariel Salaverria. Although I'm sure there are others.


I've seen integrals from Bill, although they are very rare compared to his welded ones. I also saw an integral from Fowler a few years ago. He's improved tremendously every time I see his work (and it wasn't bad to begin with). I bet he could be talked into making one...

stereo.pete
12-25-2013, 11:06 PM
I received this 270mm Gesshin Ginga White #2 Gyuto from my Wife for Christmas. Played around with a potato and I am amazed at the performance of this knife. Extremely minimal stiction, cuts like a dream and the fit and finish is top notch. Jon really has something going here with these Gingas, especially at this price point. Thanks!

http://imagizer.imageshack.us/v2/c/690/s6u6.jpg[/URL]

ChuckTheButcher
12-26-2013, 06:30 PM
Had packages arrive from maxim and Jon.
Kato nickel damascus 240 and itinomonn butcher. Along with a shinden suita 2114621147

From Jon a kagekiyo blue 240 and ginga white hankotsu.
211482114921150

brainsausage
12-26-2013, 06:44 PM
I live vicariously through your knife buying Chuck. I'd like to live fully through your knife buying, so maybe you should ship em to me before you use them. Starting with the Kato and Kagikiyo...

crunchy
12-26-2013, 06:58 PM
wow that kato is stunning!

rdm_magic
12-26-2013, 07:24 PM
Chuck, how's the butchers?

ChuckTheButcher
12-26-2013, 10:24 PM
The butcher knife is awesome but not what I expected. It is thick. So it will be great for things like popping through beef ball joints. It is not a large boning knife. I tHink it is going to be great for real butchery but not for more delicate work. I have a feeling it could take a beating.

JohnnyChance
12-27-2013, 01:30 AM
The butcher knife is awesome but not what I expected. It is thick. So it will be great for things like popping through beef ball joints. It is not a large boning knife. I tHink it is going to be great for real butchery but not for more delicate work. I have a feeling it could take a beating.

Agreed. I have one as well and did not find is super effective for routine cleaning, trimming, silver skin, etc. Like you said, it is not a large boning knife. But when I slaughtered and broke down two hogs a couple weeks ago, it got more use than anything else and was very effective. More designed to be used from getting whole animals to primals, not primals to portions.

ChuckTheButcher
12-27-2013, 01:32 AM
Exactly but if you plan on breaking whole animals, specially beef, I would highly recommend it.

marc4pt0
12-28-2013, 09:26 AM
Bloodroot 9.5". Jury is still out on this one, need some more time with it. Came not too sharp, so tried putting an edge on it. Wasn't as easy as I thought. Steel is reclaimed VW Bug torsionspring at hrc 59.5 and handle is Guatemalan coffee bag from Jittery Joe's. The handle was supposed to be green but came this brown instead which I'm a little crestfallen about

http://i1281.photobucket.com/albums/a520/marc4pt0/Bloodroot/20131226_130655_zps7a2a2bc8.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Bloodroot/20131226_130555_zps975b033b.jpg

marc4pt0
12-28-2013, 09:37 AM
Somehow I lucked into 2 Marko gyutos. The one on top, with silver spacer, is in 52100, the other with brass ferrule is in DT's mystery carbon. Both are Extremely stellar once thinned out. The 52100 needed some serious thinning around the tip but a straight up beast once finished


And again, apologies for the cell pics. Will post better ones later

http://i1281.photobucket.com/albums/a520/marc4pt0/Marko/20131217_092324_LLS-1_zpse348f068.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Marko/20131217_092337_LLS-2-1_zpse3d5a84b.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Marko/20131222_100646_LLS_zps19093430.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Marko/20131222_100337_zps8785267a.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Marko/20131222_100545_RichtoneHDR_zpsd88b20fd.jpg

marc4pt0
12-28-2013, 09:43 AM
And quite possibly one of the best knives I've gotten that needed zero work (by me, work was already done by prior hands).

I got this about 2-3 months ago as something to play with to pass the time. It was love at first sight/slice.

I give you, the Power Sword by Pierre Rodrigue:

http://i1281.photobucket.com/albums/a520/marc4pt0/Pierre/20131117_134954_RichtoneHDR_zps7884b00c.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Pierre/20131117_134854_RichtoneHDR_zpsdb7d87bb.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Pierre/20131117_134720_zps84dea319.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Pierre/20131117_134753_zpsc8d8ce4f.jpghttp://i1281.photobucket.com/albums/a520/marc4pt0/Pierre/20131117_134812_zps98f8129e.jpg

crunchy
12-28-2013, 12:02 PM
the power sword is absolutely amazing

what's the height at the heel?

Lefty
12-28-2013, 12:16 PM
I've loved that thing since I first saw it. It's the one that got away...twice.... I wonder how jack is doing, anyways.

ChuckTheButcher
12-28-2013, 12:40 PM
The bloodroot is beautiful. I never had a chance to try their butchery knives but they look great. The Marko's and Rodrique are pretty damn nice as well.

cheflarge
12-28-2013, 02:08 PM
Just received an early birthday (29th) present, no pics yet. 330mm Takobiki, shitane handle with black & white buffalo horn bolster. White #2 steel. Fit & finish is extrodinary, however, the OOTB edge has quit a bit to be desired. She is a beauty, can't wait to get her in use. Pics soon. :thumbup: :D. :) :cool:

mpukas
12-28-2013, 05:14 PM
Love that Pierre Power Sword - unique blade and handle design that really comes together and looks like it will perform well.

cheflarge
12-28-2013, 05:37 PM
http://killchin.com/y1.jpghttp://killchin.com/y2.jpghttp://killchin.com/y3.jpghttp://killchin.com/y4.jpghttp://killchin.com/y5.jpg
330mm Takobiki
White #2 steel
Shitan handle w/ two tone waterbuffalo horn bolster

ontheDL
12-29-2013, 12:56 PM
That power sword is beautiful.

V1P
12-29-2013, 01:31 PM
Wow, a lot of us are really closing the year with really nice knives.

JohnnyChance
01-02-2014, 05:50 PM
https://lh6.googleusercontent.com/-M9laqu-UfTc/UsXdFo5RzfI/AAAAAAAADjs/yR_BekfEdeg/w1202-h801-no/IMG_5371.JPG
https://lh6.googleusercontent.com/-h_GAWGyKTuc/UsXdFkrHaFI/AAAAAAAADjw/I_Dtn3QwKY0/w1202-h801-no/IMG_5372.JPG
https://lh6.googleusercontent.com/-8IzIOnfDXZI/UsXdNqThTUI/AAAAAAAADkA/iLoWNWe9hEk/w1202-h801-no/IMG_5373.JPG
https://lh3.googleusercontent.com/-DH43OfhZFLE/UsXdMtdqPWI/AAAAAAAADj8/egw55118H7A/w1202-h801-no/IMG_5374.JPG
https://lh4.googleusercontent.com/-wTZt43j9spM/UsXdEafebLI/AAAAAAAADjk/Ksr4evNdCIQ/w1202-h801-no/IMG_5376.JPG
https://lh5.googleusercontent.com/-kyuWcpJV0zg/UsXdW5KOK4I/AAAAAAAADkY/XZ7uwQkQ1eg/w534-h801-no/IMG_5378.JPG

marc4pt0
01-02-2014, 05:53 PM
Yeah I'm really digging this work I'm seeing from Don. Nice knife! That distal taper on the tang alone just looks sharp!

schanop
01-02-2014, 05:54 PM
Happy New Year with a new arrival, a Shig 180mm kitaeji deba to accompany Shig kasumi deba of the same size.

USPS delivered a record shipping time for me, out 24th and arrived on 3rd. Usually it would take much much longer to come all this way to Australia.

https://lh3.googleusercontent.com/-UHhgCPbZTCM/UsXZdoBcJII/AAAAAAAADPQ/uusRTOGW7Bs/s1024/20140103_082434.jpg

stereo.pete
01-02-2014, 06:54 PM
Awesome knives guys, thanks for sharing!

EdipisReks
01-02-2014, 08:02 PM
https://lh6.googleusercontent.com/-M9laqu-UfTc/UsXdFo5RzfI/AAAAAAAADjs/yR_BekfEdeg/w1202-h801-no/IMG_5371.JPG
https://lh6.googleusercontent.com/-h_GAWGyKTuc/UsXdFkrHaFI/AAAAAAAADjw/I_Dtn3QwKY0/w1202-h801-no/IMG_5372.JPG
https://lh6.googleusercontent.com/-8IzIOnfDXZI/UsXdNqThTUI/AAAAAAAADkA/iLoWNWe9hEk/w1202-h801-no/IMG_5373.JPG
https://lh3.googleusercontent.com/-DH43OfhZFLE/UsXdMtdqPWI/AAAAAAAADj8/egw55118H7A/w1202-h801-no/IMG_5374.JPG
https://lh4.googleusercontent.com/-wTZt43j9spM/UsXdEafebLI/AAAAAAAADjk/Ksr4evNdCIQ/w1202-h801-no/IMG_5376.JPG
https://lh5.googleusercontent.com/-kyuWcpJV0zg/UsXdW5KOK4I/AAAAAAAADkY/XZ7uwQkQ1eg/w534-h801-no/IMG_5378.JPG

That looks really nice. Is it a differentially hardened blade, or is it a trick of the light?

jai
01-02-2014, 08:47 PM
Mario ingoglia 240mm gyuto in cpm154. from kkf member (orange). I refinished the blade and sanded the handle and buffed board wax into it. seriously though marios fit and finish that choil and spine.................. is crazy. the knife definatly needs a sharpen before I can tell what its like. but that's my next job as soon as I post this and ill comment on edge retention and sharpness later on. here is some pics http://i1296.photobucket.com/albums/ag20/jaigibbons/DSC_0238_zpsd6faf707.jpg (http://s1296.photobucket.com/user/jaigibbons/media/DSC_0238_zpsd6faf707.jpg.html)http://i1296.photobucket.com/albums/ag20/jaigibbons/DSC_0239_zps607e420b.jpg (http://s1296.photobucket.com/user/jaigibbons/media/DSC_0239_zps607e420b.jpg.html)http://i1296.photobucket.com/albums/ag20/jaigibbons/DSC_0241_zps91f39a81.jpg (http://s1296.photobucket.com/user/jaigibbons/media/DSC_0241_zps91f39a81.jpg.html)http://i1296.photobucket.com/albums/ag20/jaigibbons/DSC_0242_zps31eb36ff.jpg (http://s1296.photobucket.com/user/jaigibbons/media/DSC_0242_zps31eb36ff.jpg.html)

JohnnyChance
01-02-2014, 09:16 PM
That looks really nice. Is it a differentially hardened blade, or is it a trick of the light?

Are you referring mainly to the picture (third one down) of the right side of the blade face?

EdipisReks
01-02-2014, 09:25 PM
Are you referring mainly to the picture (third one down) of the right side of the blade face?

All of them, really. I'm guessing it's probably a geometry change in the blade face, that I'm seeing.

jvanis
01-02-2014, 09:27 PM
Here are my newest/and most enjoyed additions:

Started with the Ealy gyuto and fell in love with the blade and how it operates. Inspired me to do some more digging and found the Ealy Pairing Prebuy and ended up with these beauties. Thanks Del for the excellent service!
http://jvanistri.com/wp-content/uploads/2014/01/20140102_160718.jpg

Also picked up the HHH 240 gyuto prebuy, and this sucker is awesome. Aside a few minor F&F details, I am loving this as well. A great addition to the collection.

http://jvanistri.com/wp-content/uploads/2014/01/20131219_173244.jpg

A couple of my boards are shown as well.

JohnnyChance
01-02-2014, 09:29 PM
All of them, really. I'm guessing it's probably a geometry change in the blade face, that I'm seeing.

It is. The right has a soft shinogi line. It is on the left side as well, but much softer/flatter so it isn't as noticeable. Kinda reminds me of a Konosuke Fujiyama.

ChuckTheButcher
01-02-2014, 09:29 PM
The grind on the Nguyen looks awesome. He's still in college. I think he is going to do amazing things in the future.

Dave Martell
01-02-2014, 09:42 PM
https://lh6.googleusercontent.com/-M9laqu-UfTc/UsXdFo5RzfI/AAAAAAAADjs/yR_BekfEdeg/w1202-h801-no/IMG_5371.JPG
https://lh6.googleusercontent.com/-h_GAWGyKTuc/UsXdFkrHaFI/AAAAAAAADjw/I_Dtn3QwKY0/w1202-h801-no/IMG_5372.JPG
https://lh6.googleusercontent.com/-8IzIOnfDXZI/UsXdNqThTUI/AAAAAAAADkA/iLoWNWe9hEk/w1202-h801-no/IMG_5373.JPG
https://lh3.googleusercontent.com/-DH43OfhZFLE/UsXdMtdqPWI/AAAAAAAADj8/egw55118H7A/w1202-h801-no/IMG_5374.JPG
https://lh4.googleusercontent.com/-wTZt43j9spM/UsXdEafebLI/AAAAAAAADjk/Ksr4evNdCIQ/w1202-h801-no/IMG_5376.JPG
https://lh5.googleusercontent.com/-kyuWcpJV0zg/UsXdW5KOK4I/AAAAAAAADkY/XZ7uwQkQ1eg/w534-h801-no/IMG_5378.JPG


The second I saw the handle I knew who made the knife - it's a personal style without trying to be too different - I like that. Then I scrolled down and see that tapered tang and WOW - I'm VERY impressed! Don is kicking ass! :doublethumbsup:

ChuckTheButcher
01-02-2014, 09:47 PM
Just got this damascus white 2 yanagi 300 from Kenichi Shiraki. I buddy of mine did the japan tour with Murray Carter this October. Murray claims he is the best maker working in Japan. He have gives him a 9 and gave some of the more well known makers 6's. Now that is just one makers opinion but I still wanted to check it out. So far I really like this knife.
213522135321354

Lefty
01-02-2014, 10:04 PM
That Nguyen is unbelievable. Truly one of the most naturally talented guys out there, and as a result, I regret letting two literally escape my grasp. I'm dumb. Beautiful saya too....

schanop
01-02-2014, 10:28 PM
Awesome, Chuck.

EdipisReks
01-02-2014, 10:30 PM
Just got this damascus white 2 yanagi 300 from Kenichi Shiraki. I buddy of mine did the japan tour with Murray Carter this October. Murray claims he is the best maker working in Japan. He have gives him a 9 and gave some of the more well known makers 6's. Now that is just one makers opinion but I still wanted to check it out. So far I really like this knife.
213522135321354

what rating does he give himself? ;)

Nice looking yanagi!

Dave Martell
01-02-2014, 11:13 PM
Just got this damascus white 2 yanagi 300 from Kenichi Shiraki. I buddy of mine did the japan tour with Murray Carter this October. Murray claims he is the best maker working in Japan. He have gives him a 9 and gave some of the more well known makers 6's. Now that is just one makers opinion but I still wanted to check it out. So far I really like this knife.
213522135321354

http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=21354&d=1388713575&thumb=1



That is stunning!

marc4pt0
01-02-2014, 11:15 PM
Yanagi looks awesome! That Damascus wave on the left side just looks dreamy.

Von blewitt
01-03-2014, 12:25 AM
New to me, been through a few hands around here
10" Rader in 1086
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpsc8c441b7.jpg

XooMG
01-03-2014, 01:50 AM
The Nguyen appeals to me quite a lot. Too big for me, but man, I like his style.

ChuckTheButcher
01-03-2014, 02:11 AM
What's the wood on the Rader. It's beautiful. Then again so all of his.

EdipisReks
01-04-2014, 02:46 AM
Well, I got some money for my birthday, and a single Henckels Kramer 52100 showed up on Amazon for $320 shipped, NIB, so I guess that's my latest buy. Anybody want to know how it compares to Heiji and Kagekiyo?

Yamabushi
01-04-2014, 03:21 AM
Well, I got some money for my birthday, and a single Henckels Kramer 52100 showed up on Amazon for $320 shipped, NIB, so I guess that's my latest buy. Anybody want to know how it compares to Heiji and Kagekiyo?
Do tell!

EdipisReks
01-04-2014, 03:34 AM
Once I get the new knife, I'll review it.

JKerr
01-04-2014, 06:47 AM
21375
21376

Shig 240 kasumi with custom handle. Picked it up from that site for pretty cheap. I was kinda worried that they had somehow managed to buy seconds or cut corners somewhere, kinda unusual to see a Shigefusa cheap, it's not like they're hard to sell.

I haven't cut anything with it yet and I haven't used a Shig gyuto before so I can't compare it to anything, but it looks solid enough. Beautiful taper, great F+F, stupid thin behind the edge nicely rounded (although I reckon the mioroshi and usuba I previous had had a better finish on the spine and choil. Perhaps it just stood out more on the heavier knives)

Surprisingly light. I just assumed shig gyutos would feel mighty, but this guy only weighs around 180g which makes it the lightest gyuto I own by a long shot.

Custom handle is nice, although maybe a touch small for my hands; personally I'd prefer the original shig handle. I assume Mark was able to keep the prices down on this first run (the 240 is now listed at $520, although sold out) by buying them without handles, sayas and boxes; mine arrived in a richmond branded box, not that it matters.

Von blewitt
01-04-2014, 06:58 AM
180g is pretty lite for a 240 Shig. The lightest one I've owned was 196g and I assume the stabilised handle is heavier than the Standard Ho?

JKerr
01-04-2014, 07:14 AM
Perhaps. It does feel small for the knife and the balance is pretty far forward so it's probably safe to say the the handles aren't made specifically for the knife.

Edit: Sorry, misread the last post. I'm assuming that the custom handle is lighter than Shigefusa's stock ho wood handle.

schanop
01-04-2014, 07:18 AM
That's a nice pick up, Josh. My kitaeji 240 with normal ho handle weighs in at 213, and kasumi 240 yo handle at 255, so yours is pretty light.

marc4pt0
01-04-2014, 08:05 AM
I was wondering about this Shigs he had listed. They were down right cheap on the pricing. Love to hear more about em!

marc4pt0
01-04-2014, 08:06 AM
Well, I got some money for my birthday, and a single Henckels Kramer 52100 showed up on Amazon for $320 shipped, NIB, so I guess that's my latest buy. Anybody want to know how it compares to Heiji and Kagekiyo?

Yes, very much so in fact

JKerr
01-04-2014, 08:08 AM
Just put it on the stones and I'll give it try out at work tomorrow and post my thoughts. Was thinking on doing some aussie pass arounds at some point so could be good to get a more experienced pair of eyes on it.

chefcomesback
01-04-2014, 08:18 AM
I was wondering about this Shigs he had listed. They were down right cheap on the pricing. Love to hear more about em!
I saw those earlier and looked at the custom handles and thought " ok , he is buying shigs without handles and boxes in a pile and attaches "custom" but tiny compared to regular d shaped original ho handles on it", see where this will go. I hope they will not increase their production numbers and loose their quality. I also saw the Katos he listed 240mm and only 47mm tall , somebody is going to regret it once it needs thinning and you end up with $500 gyuto-sujihiki with no knuckle clearance .

EdipisReks
01-04-2014, 09:34 AM
180g is pretty lite for a 240 Shig. The lightest one I've owned was 196g and I assume the stabilised handle is heavier than the Standard Ho?

The last one I had was pretty light, too, something like 190g, if I remember correctly.

Von blewitt
01-04-2014, 09:41 AM
The last one I had was pretty light, too, something like 190g, if I remember correctly.

Is that the one you got from Panda? I owned that knife at one point and it was 208g when I had it.

EdipisReks
01-04-2014, 09:52 AM
Is that the one you got from Panda? I owned that knife at one point and it was 208g when I had it.

Yes, that's the one. I'm probably mixing it up with another knife, in my memory, then. The previous Shig I owned was a good bit heavier, but also had a custom handle.

riba
01-04-2014, 02:23 PM
Proudly sharing my new Ealy
https://lh6.googleusercontent.com/-Ak0fj9Z1rbI/UshAQtQeYbI/AAAAAAAAAQ0/DFI_kTCt0QQ/w989-h840-no/DSC03342_DxO.jpg

Gave it a fresh edge, cannot wait to give it a spin

(and sweated a bit while giving it a fresh edge ;) )

jai
01-04-2014, 11:44 PM
The handle looks nice with the damascus on that ealy. What wood is it

riba
01-05-2014, 04:49 AM
It is fiddleback curly mango, feels really nice too

Johnny.B.Good
01-05-2014, 04:53 AM
It is fiddleback curly mango, feels really nice too

Awesome looking. Have fun with it!

EdipisReks
01-06-2014, 05:17 PM
Well, the Henckels Kramer has two huge holes in the edge, so I guess a comparison will have to wait.

mkriggen
01-06-2014, 07:55 PM
Well, the Henckels Kramer has two huge holes in the edge, so I guess a comparison will have to wait.

Would those be factory installed holes?

EdipisReks
01-06-2014, 08:19 PM
Would those be factory installed holes?

Indeed. speed holes, I guess.

turbochef422
01-06-2014, 08:31 PM
The one I just got has horrible f&f and is bent. The blade is bent at the bolster. It's a shame bc the first one I got was pretty good. D

EdipisReks
01-06-2014, 08:37 PM
The one I just got has horrible f&f and is bent. The blade is bent at the bolster. It's a shame bc the first one I got was pretty good. D

Did they replace it with a good one?

turbochef422
01-06-2014, 08:41 PM
Just got it for Christmas an used it the first time the other day. I hit mine from Bloomingdales on cyber Monday for $279 so it was a great deal. It also didn't have the ring to protect the tip that the first one did and the inside of the box was ripped. I'm going to try to go through Bloomingdales too maybe they will have good customer service

Twischerman
01-08-2014, 05:16 PM
Konosukse 210 honyaki blue 2 steel


Won't let me load the picture, only gives me the option to "cancel"

Pensacola Tiger
01-08-2014, 05:22 PM
Won't let me load the picture, only gives me the option to "cancel"

http://www.kitchenknifeforums.com/showthread.php/10093-How-do-I-post-an-image

jimbob
01-09-2014, 08:21 AM
21441
Finally got a 300 shig. Tis a fine blade

schanop
01-09-2014, 08:57 AM
Nice, jimbob.

Lucretia
01-09-2014, 04:26 PM
Ealy parer, carbon damascus, pollyanna/wild almond burl:

21445

ChuckTheButcher
01-09-2014, 04:40 PM
That damascus is bad ass

mkriggen
01-09-2014, 04:42 PM
Lucrecia, that might just be the best looking Ealy parer I've seen. That damascus pattern is just...stirring.

Be well,
Mikey

Twischerman
01-09-2014, 04:50 PM
http://i1022.photobucket.com/albums/af349/Osidepb/IMG_20140108_131539_729_zpsa1gbywlj.jpg (http://s1022.photobucket.com/user/Osidepb/media/IMG_20140108_131539_729_zpsa1gbywlj.jpg.html)

Twischerman
01-09-2014, 04:51 PM
http://i1022.photobucket.com/albums/af349/Osidepb/IMG_20140108_131539_729_zpsa1gbywlj.jpg (http://s1022.photobucket.com/user/Osidepb/media/IMG_20140108_131539_729_zpsa1gbywlj.jpg.html)

From a recent post didnt upload a picture to it. A konosuke 210mm blue #2 honhaki gyuto

Brad Gibson
01-09-2014, 05:54 PM
awesome knives jimbob and lucretia! those are stunners for sure! That shig haunts my dreams.

ChuckTheButcher
01-09-2014, 07:12 PM
From a recent post didnt upload a picture to it. A konosuke 210mm blue #2 honhaki gyuto

Let us know what you think of it. I've been wanting to get one for a while.

Lucretia
01-09-2014, 09:45 PM
...that might just be the best looking Ealy parer I've seen...


Me, too! I'm really happy with it.

jackslimpson
01-09-2014, 11:41 PM
http://japanesechefsknife.com/Sh-12.jpg

I've got this santoku on the way. I wanted a stainless knife I could keep at work that wasn't mass produced, and wasn't scary looking. This seemed to fit the bill (and budget).

Cheers,

Jack

Fran Rendina
01-10-2014, 01:42 AM
Jack I have the same knife only the 210 gyuto, I love it. Takes a great edge and it just beautiful.

erikz
01-10-2014, 03:50 AM
Ealy parer, carbon damascus, pollyanna/wild almond burl:

21445
I love the damascus in combination with the almond burl; the patterns really match. Great piece by Del!

CanadianMan
01-11-2014, 04:29 PM
I got these knives between Christmas and new year, got sick after the new year so didn't feel like posting till now
240mm sajuichi coloured Damascus gyuto with ironwood handle
240mm HHH cyber Monday sale gyuto
230mm bloodroot blade gyuto with maple burl handle
214922149321494214952149621497

mkriggen
01-11-2014, 04:42 PM
Wow Bro, that's some hat trick!

Be well,
Mikey

Lefty
01-11-2014, 04:58 PM
Beautiful, Trev! Luke and David do some amazing grind work, don't they?

ChuckTheButcher
01-11-2014, 05:58 PM
Agreed. How do you like the bloodroot and what do you think of sajuichi. I've been wondering about them for a while.

CanadianMan
01-11-2014, 11:49 PM
Beautiful, Trev! Luke and David do some amazing grind work, don't they?

David and Luke do some awesome work! my favourite from the new bunch. ( didn't think it was going to because I usually like a little weight to the knife) It's incredibly thin and light but really stiff, no flex at all. I would say it has the thinnest tip of all my gyuto's.


Agreed. How do you like the bloodroot and what do you think of sajuichi. I've been wondering about them for a while.

The Sajuichi is a great knife, it is a heavy knife, also blade heavy. But I really enjoy blade heavy knives, so I am enjoying it. The knife could be thinned out a bit more, cuts great but wedges on carrots and other hard veg. I haven't tried it on potato's yet, but works great for meat. No distal taper on the spine till about 1 cm from the tip, doesn't bother me though. holds it's edge great so far, better then the Bloodroot blade

NCMK
01-13-2014, 12:07 PM
Received something in my post box today. It's a beauty and i can't bear to use it yet....just admiring it for another day.

Ginga 150mm petty, 180mm Santoku and 240mm Gyuto

http://imagizer.imageshack.us/v2/1024x768q90/34/qlda.jpg

stereo.pete
01-13-2014, 02:25 PM
You are going to love them, congrats!

eighteesix
01-13-2014, 07:30 PM
theyve arrived! thank you to everyone who helped with my plunge into jknives!

Hiro AS 240, G3 150 :knife:

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

stereo.pete
01-13-2014, 09:04 PM
I just received an email from a guy named Luke who lives in Georgia!

mkriggen
01-13-2014, 09:06 PM
theyve arrived! thank you to everyone who helped with my plunge into jknives!

Hiro AS 240, G3 150 :knife:

http://i.imgur.com/AccBYrr.jpg
Nice, now you just need to get it off to Dave for a spa treatment:whistling:

stereo.pete
01-13-2014, 09:11 PM
Nice, now you just need to get it off to Dave for a spa treatment:whistling:

What this guy said!

stereo.pete
01-13-2014, 09:48 PM
Alright, payment sent so I can now post a picture of my ~255mm Bloodroot Blades Gyuto.

http://imagizer.imageshack.us/v2/c/89/juqx.jpg

Here's what Luke had to say about itů

"The blade is to your dimensions, HRC 63 from a highway boom-saw blade, in the 50's HRC on the top 1/3 of the blade (differentially tempered). Very thin behind the edge but it's a pretty stiff blade due to the strong distal taper. It's convex/hybrid grind, with stronger convexity on the right face than the back and from heel to tip. The handle is a R-hand D with blackwood, spacer, and our spalted maple burl. The burl is stabilized, but unlike some stabilization does slightly grain raise with use for a grippier surface than a straight polish."

Here's a picture of the awesome distal taper.

http://imagizer.imageshack.us/v2/c/842/il7v.jpg

Benuser
01-13-2014, 09:48 PM
Nice, now you just need to get it off to Dave for a spa treatment:whistling:
Nothing wrong with Dave's spa treatment, but they come very thin behind the edge nowadays!

ohbewon
01-13-2014, 09:49 PM
2154121542
(Sorry about the dodgy pics and dirty coffee table)
Itonomonn 210 Kasumi I picked up unused. It's a little heavier than I imagined it being, but it cuts like a dream. Nice and thin behind the edge. No wedging on mirepoix or potatoes. I haven't used it at work yet, just short-rib prep. The handle leaves a little to be desired - it's clunky. The next step will be an acid etch and then I think this will be the recipient of my first custom handle. (Done by a pro, not by me) All in all, I'm happy.

ohbewon
01-13-2014, 09:53 PM
Alright, payment sent so I can now post a picture of my ~255mm Bloodroot Blades Gyuto.

http://imagizer.imageshack.us/v2/c/89/juqx.jpg

Here's what Luke had to say about itů

"The blade is to your dimensions, HRC 63 from a highway boom-saw blade, in the 50's HRC on the top 1/3 of the blade (differentially tempered). Very thin behind the edge but it's a pretty stiff blade due to the strong distal taper. It's convex/hybrid grind, with stronger convexity on the right face than the back and from heel to tip. The handle is a R-hand D with blackwood, spacer, and our spalted maple burl. The burl is stabilized, but unlike some stabilization does slightly grain raise with use for a grippier surface than a straight polish."

Here's a picture of the awesome distal taper.

http://imagizer.imageshack.us/v2/c/842/il7v.jpg

This excites me. I'm due up in about 4 months with them. Looks like you're going to be super happy with this.

eighteesix
01-13-2014, 10:44 PM
Nice, now you just need to get it off to Dave for a spa treatment:whistling:I haven't even used them yet!! haha

Chefu
01-14-2014, 02:22 AM
Pete I love everything about this knife. BB knives have great aesthetics. Let us know how the knife handles when you get a chance. I love to see a cutting and handling review.

marc4pt0
01-14-2014, 05:54 AM
I'm becoming quite the fan of Bloodroot! Think I need to get back on their list for a gyuto....

Hbeernink
01-14-2014, 02:38 PM
[QUOTE=stereo.pete;275174]Alright, payment sent so I can now post a picture of my ~255mm Bloodroot Blades Gyuto.

http://imagizer.imageshack.us/v2/c/89/juqx.jpg


for the record - this excites me too. to prevent the double post (duplication in the 'other' thread), I'll simply state that this is one of those things that I reaaaaalllllly want but don't need at all.

my latest knife buy? kato dragon (following the other recent purchase of a hinoura). I need to stop.

brainsausage
01-14-2014, 05:45 PM
[QUOTE=stereo.pete;275174]Alright, payment sent so I can now post a picture of my ~255mm Bloodroot Blades Gyuto.

http://imagizer.imageshack.us/v2/c/89/juqx.jpg

for the record - this excites me too. to prevent the double post (duplication in the 'other' thread), I'll simply state that this is one of those things that I reaaaaalllllly want but don't need at all.

my latest knife buy? kato dragon (following the other recent purchase of a hinoura). I need to stop.

I almost snagged one of those dragons but decided to pick up a Harner/McLean Line knife instead. Should be receiving it next week.

Lefty
01-14-2014, 08:10 PM
Luke and David (Bloodroot) make fantastic knives. You're very likely to absolutely love it, Pete. Great buy!

EdipisReks
01-14-2014, 09:13 PM
Alright, payment sent so I can now post a picture of my ~255mm Bloodroot Blades Gyuto.

http://imagizer.imageshack.us/v2/c/89/juqx.jpg

Here's what Luke had to say about itů

"The blade is to your dimensions, HRC 63 from a highway boom-saw blade, in the 50's HRC on the top 1/3 of the blade (differentially tempered). Very thin behind the edge but it's a pretty stiff blade due to the strong distal taper. It's convex/hybrid grind, with stronger convexity on the right face than the back and from heel to tip. The handle is a R-hand D with blackwood, spacer, and our spalted maple burl. The burl is stabilized, but unlike some stabilization does slightly grain raise with use for a grippier surface than a straight polish."

Here's a picture of the awesome distal taper.

http://imagizer.imageshack.us/v2/c/842/il7v.jpg

That looks very nice. If you don't mind me asking, what kind of price range was that in?

OaknestHill
01-15-2014, 01:26 PM
The Takamura Hana arrived yesterday and already had it's first day of work. It seems like a fine piece of work. Light and delicate yet solid. Here are the pictures some of you asked for.
http://i.imgur.com/tRfYDMz.jpg (http://imgur.com/tRfYDMz)
http://i.imgur.com/Ne459OI.jpg (http://imgur.com/Ne459OI)
http://i.imgur.com/H82Dyp4.jpg (http://imgur.com/H82Dyp4)
http://i.imgur.com/I6UkYfX.jpg (http://imgur.com/I6UkYfX)

erikz
01-15-2014, 01:34 PM
I dont know what I love more about your pictures, the knife or the Nikka Yoichi ;)

OaknestHill
01-15-2014, 01:44 PM
Well, hopefully the knife lasts longer than the Yoichi did.
Nice to see one that shares my taste.

erikz
01-15-2014, 02:07 PM
Well, hopefully the knife lasts longer than the Yoichi did.
Nice to see one that shares my taste.

Its a beautiful Nakiri! My whisky hobby equals my knife hobby :rolleyes:

stereo.pete
01-15-2014, 03:11 PM
That is a nice looking Nakiri, I love the handle.

xueqi89
01-15-2014, 04:07 PM
that nikiri is very nice look, the hand is sick

cclin
01-15-2014, 05:12 PM
I personally prefer Takamura Hana over Tanaka ironwood. Both knives have similar cutting performance but Takamura has slightly better food release & I love Integrated WA Handle more than western handle!

scott6452
01-15-2014, 05:37 PM
Lovely pictures on the takamura, great skills.

OaknestHill
01-15-2014, 06:54 PM
Thank you!
Yes the handle exceeds my expectations in comfort and grip.
The ***** drew its first blood today, won't miss that piece of my finger anyway though.

mkriggen
01-15-2014, 07:01 PM
...
The ***** drew its first blood today, won't miss that piece of my finger anyway though.

Just means you own it now:D

stereo.pete
01-18-2014, 05:17 PM
Well my first knife from Luke and David just arrived and upon inspection she exceeds all expectations! I knew they had created something special from the pictures but the distal taper, rounding of the spine/choil, super thin grind and handle execution are phenomenal. These guys are an absolute bargain in the world of custom kitchen knives. I will for sure be jumping back on the waiting list for another in the future.

I also picked up a cheap flipper that gets great reviews just becauseů

http://imagizer.imageshack.us/v2/c/20/gsyd.jpg

ChuckTheButcher
01-18-2014, 05:39 PM
I'm glad to see their work is really starting to get noticed. That's a beautiful knife.

Lefty
01-18-2014, 06:01 PM
They're awesome. But you all know I thbk that.

Johnny.B.Good
01-18-2014, 06:38 PM
Pete, the fit and finish on that knife looks impeccable. Congrats.

jeff1
01-19-2014, 08:08 AM
Korin yanagi showed up a couple of days ago, as soon as the hhh production shows up ill be sure to post pics. ( I know there's a thread on here that will show me how).

phillip78
01-20-2014, 07:30 AM
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


This is some crazy pictures of this knife. Where can I get one like this if you don't mind me asking?

ChuckTheButcher
01-20-2014, 12:05 PM
I am curious about the itto-ryo as well. Is it a lacquer or the metal?

NO ChoP!
01-20-2014, 12:42 PM
It's some kind of lacquer finish. Maybe great as a show piece....

V1P
01-20-2014, 01:03 PM
Hi everyone, that is my knife in the pics.

The black color is some sort of finish on the metal. It is a 'single bevel' gyuto with a flat bevel on one side. This may be what the experts say highly assymetrical bevels.

I have used it for a full week in a pro kitchen and the finish held up well. Edge retention is also very good for a white #1.I have to adjust in using it the first few hours but it was fine after.

It is a show piece for me and my collection, I would not recommend it for an everyday knife.

Phillip78 : I tried to send you a PM but you need to have a few more posts before you can receive.

mt_mac
01-22-2014, 03:39 AM
picked this up a little while ago 270mm fowler I love the look and now we will see if I like the profile.


http://i1307.photobucket.com/albums/s597/mt_mac/knifes/DSC_0866_zpsa00d2700.jpg

jigert
01-22-2014, 04:18 AM
http://i1307.photobucket.com/albums/s597/mt_mac/knifes/DSC_0866_zpsa00d2700.jpg (http://s1307.photobucket.com/user/mt_mac/media/knifes/DSC_0866_zpsa00d2700.jpg.html)
Nice Fowler, mt!

mt_mac
01-22-2014, 04:44 AM
http://i1307.photobucket.com/albums/s597/mt_mac/knifes/DSC_0866_zpsa00d2700.jpg (http://s1307.photobucket.com/user/mt_mac/media/knifes/DSC_0866_zpsa00d2700.jpg.html)
Nice Fowler, mt!

thanks. some of you may know this knife, I guess it was a pass around somewhere i'm not sure if it was on this forum or a different one. It cleaned up nice and I think it would look awful good with a new snazzy handle.

NO ChoP!
01-22-2014, 10:02 AM
I had it for a bit. Along with a few others. It's a beast, with the world's largest emoto. I liked the height.

Feels more like a sword in hand.

It's funny to see things circle from years back....

Enjoy!

mt_mac
01-22-2014, 02:23 PM
I agree it definitely feels like a sword in the hand.

NO ChoP!
01-23-2014, 11:59 AM
21763217622176121764

ChuckTheButcher
01-23-2014, 12:16 PM
9.25in David Liesch gyuto with curly koa. I was a little hesitan how this knife has the slightly swept heel and a angled intergral bolster but if feels awesome. In fact it might have the best in hand feel of any knife I've ever used.21768217692177021771

turbochef422
01-23-2014, 12:19 PM
2177221773

Konosuke ginsanko 240 gyuto

wellminded1
01-24-2014, 12:08 AM
21795 I guess I can post now, that it has been shipped to me. I could not resist on pulling the trigger when I seen this on Murrays site earlier this week. I pulled the trigger so quick I forgot about a 25% discount I had available, good people at Carter Cutlery are reimbursing me as we speak. Great customer service.

ChuckTheButcher
01-24-2014, 12:11 AM
Wow that is one of the nicest carter handles I've seen. What is the length?

NO ChoP!
01-24-2014, 12:27 AM
I saw him post that he was going to start doing "high polish" handles. That does look great, especially for a Carter.

wellminded1
01-24-2014, 12:31 AM
Wow that is one of the nicest carter handles I've seen. What is the length? The length is 6.7 sun, roughly 205mm I believe, I will post some shots when i have it in hand, and the handle is , one of the nicest I have seen from him.

stereo.pete
01-24-2014, 12:47 AM
The length is 6.7 sun, roughly 205mm I believe, I will post some shots when i have it in hand, and the handle is , one of the nicest I have seen from him.

That Carter is an absolute beauty and will no doubt back it up in functionality as well!

Chuck, congrats on your new Lisch chef's knife. I picked the Koa out for that handle as I was originally offered to purchase the knife but decided to go with a different design for the same reasons you were concerned. I'm glad my concerns were unfounded and I am even more excited for my Lisch gyuto, which should be finished some time in February. I'd love to hear your thoughts on the cutting performance of his grind.

Brad Gibson
01-24-2014, 05:08 PM
I don't even see this carter everyone is commenting about!

ChuckTheButcher
01-24-2014, 05:13 PM
I don't even see this carter everyone is commenting about!

Very bottom of 222.

Kbuzbee
01-24-2014, 08:43 PM
My first Nariki, a Moritaka:

http://i39.photobucket.com/albums/e173/kbuzbee/d42fe9566880672957407628c1683dd9.jpg

Nice, light, fast. So far I'm really liking it

Ken

Brad Gibson
01-25-2014, 01:37 AM
Oh man, I'm sorry but I am keeping the name nariki.

Yamabushi
01-25-2014, 06:38 AM
Oh man, I'm sorry but I am keeping the name nariki.

Sorry, the names already taken! :D There's actually a well known annual cycling hill climb just outside of Tokyo here called the Nariki Hill Climb.

Kbuzbee
01-25-2014, 11:06 AM
Oh man, I'm sorry but I am keeping the name nariki.

No worries ;) my iPad typing is HORRIBLE!

But I'm really liking this NAKIRI ;)

Made two eggplant lasagnas this morning. Awesome!

Ken

Slypig5000
01-26-2014, 01:17 PM
2177221773

Konosuke ginsanko 240 gyuto

This is a really great looking knife.

Pensacola Tiger
01-27-2014, 04:55 PM
Shigefusa 21 cm kitaeji gyuto

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Shigefusa/Shigefusa21cmkitaejigyuto_zpscebbad00.jpg (http://s758.photobucket.com/user/Pensacola_Tiger/media/Shigefusa/Shigefusa21cmkitaejigyuto_zpscebbad00.jpg.html)

Brad Gibson
01-27-2014, 04:59 PM
Snap. That is the sexiest shig on earth.

Eric
01-27-2014, 05:00 PM
Was wondering who got this, beautiful. Use it well. ER

DTB57
01-30-2014, 04:06 PM
Beautiful knife!

stereo.pete
01-30-2014, 08:11 PM
Beautiful knife!

What this guy said.

Hbeernink
01-30-2014, 08:43 PM
I almost snagged one of those dragons but decided to pick up a Harner/McLean Line knife instead. Should be receiving it next week.

pics please. and review. review and pics are needed.

EdipisReks
01-30-2014, 09:42 PM
No real reason to post a pic, everybody knows what mono steel lasers looked like, but I picked up a White 2 Ginga 240. It's really nice! A bit thicker at the spine than other lasers I've used, which seems to have a allowed for a more complex grind, as there is a bit of convexity well above the edge. Very thin behind the edge, too. I'm looking forward to giving it a workout.

JBroida
01-30-2014, 09:47 PM
if its a ginga or gesshin ginga, its white #2 in carbon

EdipisReks
01-30-2014, 09:49 PM
if its a ginga or gesshin ginga, its white #2 in carbon

Which is, of course, what I meant to type.

JBroida
01-30-2014, 09:50 PM
;)

EdipisReks
01-30-2014, 09:51 PM
;)

I made typos all day, today, which makes for poor HTML, and all crap just like that one. Thanks for noticing it, Jon. :)

brainsausage
01-30-2014, 10:14 PM
pics please. and review. review and pics are needed.

Already sold it.

daveb
01-31-2014, 02:50 AM
The only thing better than coming home to a new (to me) Gengetsu, is a Gengetsu with a Mike Henry handle.

stereo.pete
01-31-2014, 10:05 AM
Awesome slicer you have there Dave!

Yamabushi
01-31-2014, 10:59 AM
I'm finally able to contribute to this thread. My custom Heiji knives arrived today!! A 253mm gyuto and a 125mm petty. Already used them for dinner prep this evening, and all I can say is WOW! Color me happy!

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

http://i.imgur.com/9RfQFI2.jpg

Yamabushi
01-31-2014, 11:01 AM
Choil shots.

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

http://i.imgur.com/i3Sx9v6.jpg

Hbeernink
01-31-2014, 01:54 PM
http://i913.photobucket.com/albums/ac337/hansbeernink/hinoura_zps48da12f8.jpg (http://s913.photobucket.com/user/hansbeernink/media/hinoura_zps48da12f8.jpg.html)

Salty dog
02-01-2014, 01:36 AM
http://i1036.photobucket.com/albums/a442/Saltys_knives/2nd.jpg (http://s1036.photobucket.com/user/Saltys_knives/media/2nd.jpg.html)

CoqaVin
02-01-2014, 01:43 AM
What is that hberrnik