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Mr.Magnus
07-27-2012, 02:48 PM
Would like to see everyone's latest knife buy to the knife collection and also why did you get it whats good about it.

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

http://i597.photobucket.com/albums/tt57/mange-g/aa.jpg

obtuse
07-27-2012, 03:56 PM
I'm interested in seeing how you like the laser. My last knife purchase was a nose to tail hunters style boning knife. I haven't gotten it yet and I have no idea when I will.

Mr.Magnus
07-27-2012, 04:08 PM
I'm interested in seeing how you like the laser. My last knife purchase was a nose to tail hunters style boning knife. I haven't gotten it yet and I have no idea when I will.

ill report asap :)

pennman
07-27-2012, 04:17 PM
I have the 240mm laser and love it. I am a devotee now of AEB-L and 13c26 steel. Easy to sharpen and holds the edge a long time. Gave one to an exec chef friend here, and it is in regular line duty and still sharp sharp sharp! workmanship on the laser is top notch. Really great performance for the $$.

Mr.Magnus
07-27-2012, 04:20 PM
I have the 240mm laser and love it. I am a devotee now of AEB-L and 13c26 steel. Easy to sharpen and holds the edge a long time. Gave one to an exec chef friend here, and it is in regular line duty and still sharp sharp sharp! workmanship on the laser is top notch. Really great performance for the $$.



just want i like to hear :)

Timthebeaver
07-27-2012, 04:34 PM
workmanship on the laser is top notch.

How does the grind compare to a Japanese "laser", e.g Yusuke, Konosuke, etc.

obtuse
07-27-2012, 07:00 PM
How does the grind compare to a Japanese "laser", e.g Yusuke, Konosuke, etc.
It's made in Japan, probably a rebranded Konosuke or konosukes OEM.

Pensacola Tiger
07-27-2012, 07:08 PM
Just arrived in today's mail; a prototype gyuto in 1095 by Don Nguyen. Sharpened up nicely.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/1ad966a3.jpg?t=1343430265

Lefty
07-27-2012, 07:14 PM
Rick,
When you're done with that one, I'll take it.

Mr.Magnus
07-27-2012, 07:21 PM
Very nice Rick. how you like that handle? looks cool

SameGuy
07-27-2012, 07:21 PM
I've got another 300 yanagi on the way. My sister currently has it in Hamilton, Ontario, and she's driving up next weekend. I'm quite excited -- it's my first ginsan blade and my first Suisin. I used my Masamoto white-2 yanagiba today and I'm curious what the Suisin looks and feels like. Pics when I get it.

Mr.Magnus
07-27-2012, 07:36 PM
I've got another 300 yanagi on the way. My sister currently has it in Hamilton, Ontario, and she's driving up next weekend. I'm quite excited -- it's my first ginsan blade and my first Suisin. I used my Masamoto white-2 yanagiba today and I'm curious what the Suisin looks and feels like. Pics when I get it.

very nice Suisin has some great knives for sure. love to se yours.

shankster
07-27-2012, 08:14 PM
Just picked up a 300mm Konosuke HD suji.Needed a longer slicer for work(that's how I'm going to justify it anyway..) and I got a great deal! Don't know why I waited so long to pick up this beauty.

https://toshoknifearts.com/shop/knives/konosuke-hd-wa-sujihiki-300mm

Mr.Magnus
07-27-2012, 08:18 PM
Just picked up a 300mm Konosuke HD suji.Needed a longer slicer for work(that's how I'm going to justify it anyway..) and I got a great deal! Don't know why I waited so long to pick up this beauty.

Picture? price? :)

Pensacola Tiger
07-27-2012, 08:23 PM
Very nice Rick. how you like that handle? looks cool

The handle has a pronounced taper, and is very narrow at the point where you pinch the blade. To me, it is quite comfortable. very much like Son's Dragonslayers.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/4b38fb8d.jpg?t=1343434988

SameGuy
07-27-2012, 08:24 PM
I plan to post quite a few pics, along with more (and better) pics of the Masa 300 KS yanagi.

shankster
07-27-2012, 08:29 PM
Picture? price? :)

That's not what I paid for the knife BTW :D

SameGuy
07-27-2012, 08:32 PM
I keep forgetting about Tosho. Drool-worthy collection.

jm2hill
07-27-2012, 08:34 PM
Very nice knife by Don.

Gonna keep watching him.

Mr.Magnus
07-27-2012, 08:37 PM
i like it. never seen that type of handle.

Mingooch
07-27-2012, 10:51 PM
I almost bought that knife too Pen.

Johnny.B.Good
07-27-2012, 11:06 PM
I have some pictures from Jon of two that arrived on my doorstep last night if I can figure out how to post them...

8824

8825

Gesshin Ino 270mm White #2 Honyaki Wa-Sujihiki with Ebony Handle and Black Buffalo Horn

Johnny.B.Good
07-27-2012, 11:15 PM
8828

8829

Gesshin Ino 120mm Blue #2 Wa-Petty with Ebony Handle and Black Buffalo Horn

Namaxy
07-27-2012, 11:29 PM
It's made in Japan, probably a rebranded Konosuke or konosukes OEM.


Earlier Richmonds were made in U.S. by Lamson. Did that change?

wenus2
07-27-2012, 11:32 PM
Gesshin Ino 270mm White #2 Honyaki Wa-Sujihiki with Ebony Handle and Black Buffalo Horn

that's frickin awesome, congrats!

Johnny.B.Good
07-27-2012, 11:43 PM
Thanks! I'm pretty excited to have them.

I'll have to figure out how to post full sized pics, as these little thumbnails don't do the knives (or Jon's pictures) justice.

Andrew H
07-28-2012, 12:04 AM
I have some pictures from Jon of two that arrived on my doorstep last night if I can figure out how to post them...

8824

8825

Gesshin Ino 270mm White #2 Honyaki Wa-Sujihiki with Ebony Handle and Black Buffalo Horn

You're the person who nabbed that! Gorgeous knife!

Johnny.B.Good
07-28-2012, 12:13 AM
Actually, I ordered mine last year after seeing the one pictured on Jon's website now (the ferrule on mine being the only difference).

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Gesshin%20Ino%20270mm/Gesshin_Ino_270_02.jpg

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Gesshin%20Ino%20270mm/Gesshin_Ino_270_03.jpg

(I just created a Photobucket account, as I can't figure out Picasa/Google+!)

Johnny.B.Good
07-28-2012, 12:17 AM
http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Gesshin%20Ino%20120mm/Gesshin_Ino_120_02.jpg

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Gesshin%20Ino%20120mm/Gesshin_Ino_120_03.jpg

Big pictures of the little guy.

obtuse
07-28-2012, 05:39 AM
Earlier Richmonds were made in U.S. by Lamson. Did that change?

The ******** laser and ******** damascus are made in japan. He also has an addict made in japan in HD steel by konosuke. The original addict in 154cm, the new addicts in cpm 152 & 52100, the remedy, the ultimatum, the artifex and the fanatic are all ground by lamson.

bkdc
07-28-2012, 06:26 AM
I saw that Laser, and I'm glad it went to an appreciative forum owner! I almost pulled the trigger on it. Based just on the performance of my AEB-L Artifex (which I've owned a very brief period and which I'm going to gift to a friend who does not own a single decent knife), I'm sure the Laser will bring you big big smiles. I made a 3-step bevel at 5, 10, and 15 degrees, and there is no resistance with such a thin blade. I'm now a big fan of AEB-L steel. Thinking about putting another in the kitchen for guest-abuse.

Mr.Magnus
07-28-2012, 11:29 AM
that Gesshin Ino 270mm White #2 Honyaki knife looks amazing.

NO ChoP!
07-28-2012, 11:38 AM
Is it just me or does it look like the ferrule, where the tang enters, is hollow? Seems like a PITA to keep clean...

Johnny.B.Good
07-28-2012, 11:49 AM
Is it just me or does it look like the ferrule, where the tang enters, is hollow? Seems like a PITA to keep clean...

Are you looking at the pictures of the sujijiki?

I'm not sure what you mean you by "hollow" (a scooped sort of bowl instead of flat?), but I just looked at it next to a few of my other knives and it's no different than they are.

tgraypots
07-28-2012, 12:49 PM
I think I might have posted this around here before, but since it's my latest purchase, it's all I have to show. I bought this w/o a handle or finishing touches from C**G, did a satin finish with a coarse scotchbrite belt, and used some of Mark Farley's 2 tone amboyna burl with brick red and black spacers. I love the profile and the grind, and am pretty happy with my 2nd attempt at a was handle.

http://getfile0.posterous.com/getfile/files.posterous.com/temp-2012-07-28/xteegmqeebacwdDidgGuIjhqCpbfFopJIBAIzbdkCJoqtApump ysEujGHuso/7-28-12ultimatumrehandle01.jpg.scaled1000.jpg

http://getfile3.posterous.com/getfile/files.posterous.com/temp-2012-07-28/uzhzxhJblqoFHgwdCnbGJmyuveakyvixwEllfqeIIgtygkloiG dwDrsjaasc/7-28-12ultimatumrehandle02.jpg.scaled1000.jpg

Lefty
07-28-2012, 01:15 PM
Looks beautiful, Tom! Very nice work!

Burl Source
07-28-2012, 02:03 PM
Looks beautiful, Tom! Very nice work!
I agree.
The spacer gives it a touch of class.

keithsaltydog
07-28-2012, 04:16 PM
Johnny I like those Ebony handles wt. Blk. horn.Cool Yanagi,that white #2 will get razor sharp.

Gray good job on that blade,Satin Finish & handle wt. the 2 tone burl & spacers.

Mr.Magnus
07-28-2012, 07:08 PM
Tom that knife handle is something els. love the natural end

Johnny.B.Good
07-28-2012, 07:10 PM
Very cool Tom!

EdipisReks
07-28-2012, 08:32 PM
Actually, I ordered mine last year after seeing the one pictured on Jon's website now (the ferrule on mine being the only difference).

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Gesshin%20Ino%20270mm/Gesshin_Ino_270_02.jpg

http://i1147.photobucket.com/albums/o544/Kitchen_Knife_Forums/Gesshin%20Ino%20270mm/Gesshin_Ino_270_03.jpg

(I just created a Photobucket account, as I can't figure out Picasa/Google+!)

dude, those Inos are awesome looking!

macmiddlebrooks
07-29-2012, 02:29 PM
Here's my newest prep tool..A CCK 1303 re-handled with cocobolo and ebony..as well as a fantastic saya from our friend Eamon.This cleaver cuts ridiculously well (as I'm sure many of you know) and with a new handle, it feels very natural in hand.
I did my usual "finishing" which includes:
-taking the dremel to the spine and choil followed by progressive sanding and then polishing.
-light sanding of the corners of the handle followed by some tung oil.
-removal of the forge slag and lacquer.
-forced patina with mustard and then a hot vinegar bath for a couple hours.
-stained the saya and carved a new pin out of "fatwood". I love fatwood pins due to there resinous nature....they really grip the hole when pushed in.
-put a new edge on it of course ;).

After the pics were taken, I took a green scotchbrite pad to the steel, removed the patina (and extra slag that remained) and let the blade sit up-rite in an onion for about twenty min. to check re-activity. I fully expected the onion to have turned black where it sat up next to the blade, but it was totally unstained! Well, that's about it...thanks for looking.

http://farm9.staticflickr.com/8427/7670289286_958f8a0ff2_b.jpg

http://farm9.staticflickr.com/8287/7670311036_faaed6bded_z.jpg

http://farm8.staticflickr.com/7140/7670299728_a8067cb9b9_z.jpg

Johnny.B.Good
07-29-2012, 02:47 PM
Sweet Mac!

Who made the handle?

macmiddlebrooks
07-29-2012, 02:59 PM
Sweet Mac!

Who made the handle?

Isaiah Schroeder!

Eamon Burke
07-29-2012, 03:45 PM
Wow, nice job on the staining. Also, way to upgrade a $40 cleaver to a whole other level!

Cutty Sharp
07-29-2012, 04:26 PM
Wow - that's one sweet cleaver. I'm going to refer to your list above for future messing about with my knives. Really nice handle too: looks great, but also complements and doesn't distract from the metal. Excellent!

Mr.Magnus
07-29-2012, 04:31 PM
mygod thats mcsexy :) custom saya?

macmiddlebrooks
07-29-2012, 05:04 PM
Thanks guys, the saya is not really a custom order...it fits the CCK and the cooksknivestogo in-house cleaver. It's made very well indeed!

JasonD
07-29-2012, 05:28 PM
What'd you do to remove the "slag" from the KU finish? Great job btw.

macmiddlebrooks
07-29-2012, 05:33 PM
What'd you do to remove the "slag" from the KU finish? Great job btw.

I sanded most of it off and then soaked the whole thing in vinegar for about 5-6 hours....after the bath it came off pretty easy with a green scrubbie. As of now it just looks like a brushed finish.

SameGuy
07-29-2012, 06:19 PM
Any tips about taking the dremel to the spine and choil? What bit/burr/whatever do you use?

GlassEye
07-29-2012, 06:34 PM
Any tips about taking the dremel to the spine and choil? What bit/burr/whatever do you use?

I use a green grinding stone I shaped into an hour glass shape to do the initial shaping, it is less likely to slip and wreck the face of the blade. Follow that with a scotchbrite wheel to work out scratches, follow that with a felt wheel with polishing compound, either stop here or go for mirror polish with sandpaper. That is how I have been doing mine, with nice results; you may want smaller sized bits to get up close to the handle if desired.

keithsaltydog
07-31-2012, 02:29 AM
Here's my newest prep tool..A CCK 1303 re-handled with cocobolo and ebony..as well as a fantastic saya from our friend Eamon.This cleaver cuts ridiculously well (as I'm sure many of you know) and with a new handle, it feels very natural in hand.
I did my usual "finishing" which includes:
-taking the dremel to the spine and choil followed by progressive sanding and then polishing.
-light sanding of the corners of the handle followed by some tung oil.
-removal of the forge slag and lacquer.
-forced patina with mustard and then a hot vinegar bath for a couple hours.
-stained the saya and carved a new pin out of "fatwood". I love fatwood pins due to there resinous nature....they really grip the hole when pushed in.
-put a new edge on it of course ;).

After the pics were taken, I took a green scotchbrite pad to the steel, removed the patina (and extra slag that remained) and let the blade sit up-rite in an onion for about twenty min. to check re-activity. I fully expected the onion to have turned black where it sat up next to the blade, but it was totally unstained! Well, that's about it...thanks for looking.

http://farm9.staticflickr.com/8427/7670289286_958f8a0ff2_b.jpg

http://farm9.staticflickr.com/8287/7670311036_faaed6bded_z.jpg

http://farm8.staticflickr.com/7140/7670299728_a8067cb9b9_z.jpg

Nice how did you remove the slag & varnish?

macmiddlebrooks
07-31-2012, 02:56 AM
Sanding + vinegar bath for 5-6 hours + scrubbie.

DwarvenChef
07-31-2012, 03:09 AM
http://i11.photobucket.com/albums/a190/DwarvenChef/IMG_1658.jpg

Kochi 270 KU Yanagi from Jon :) Very happy with it :)

macmiddlebrooks
07-31-2012, 03:18 AM
http://i11.photobucket.com/albums/a190/DwarvenChef/IMG_1658.jpg

Kochi 270 KU Yanagi from Jon :) Very happy with it :)

Very handsome, congrats!

Dusty
07-31-2012, 09:29 AM
http://i11.photobucket.com/albums/a190/DwarvenChef/IMG_1658.jpg

Kochi 270 KU Yanagi from Jon :) Very happy with it :)

Dude, that looks like it's in your bed. Just how happy with it are you?

tgraypots
07-31-2012, 09:42 AM
Dude, that looks like it's in your bed. Just how happy with it are you?

I had a college bud who slept on the floor and kept his new surfboard on the bed :-)

Johnny.B.Good
07-31-2012, 10:01 AM
Nice score DC.

Congrats!

Mr.Magnus
08-08-2012, 09:41 PM
2 new knives.
Richm0nd Fanatic 52100 carbon cleaver custom handle Costa Rican cocobolo with a wenge ferrule
Shigefusa Kitaeji petty 150mm petty

http://i597.photobucket.com/albums/tt57/mange-g/2012-08-09030758_resized.jpg
http://i597.photobucket.com/albums/tt57/mange-g/2012-08-09030010_resized.jpg
http://i597.photobucket.com/albums/tt57/mange-g/2012-08-09025921_resized.jpg
http://i597.photobucket.com/albums/tt57/mange-g/2012-08-09025542_resized_1.jpg
http://i597.photobucket.com/albums/tt57/mange-g/2012-08-09030536_resized.jpg
http://i597.photobucket.com/albums/tt57/mange-g/2012-08-09030554_resized.jpg
http://i597.photobucket.com/albums/tt57/mange-g/2012-08-09030426_resized.jpg

Mr.Magnus
08-13-2012, 06:15 PM
Shun Bob Kramer Meiji 6"
http://i597.photobucket.com/albums/tt57/mange-g/Kramer6.jpg
http://i597.photobucket.com/albums/tt57/mange-g/kramer5.jpg
http://i597.photobucket.com/albums/tt57/mange-g/Kramer2.jpg

mhenry
08-13-2012, 06:43 PM
Nice!

cclin
08-13-2012, 09:43 PM
Yoshikane SLD:rofl:
http://i1054.photobucket.com/albums/s482/54cclin/IMGP0472.jpg
http://i1054.photobucket.com/albums/s482/54cclin/611-5.jpg

mhenry
08-13-2012, 09:49 PM
Dude, you are gonna love that knife.



Yoshikane SLD:rofl:
http://i1054.photobucket.com/albums/s482/54cclin/IMGP0472.jpg
http://i1054.photobucket.com/albums/s482/54cclin/611-5.jpg

cclin
08-13-2012, 09:58 PM
my favor Damascus- Yoshikane SLD

Dr_Jim
08-27-2012, 04:30 AM
I continue to be stunned and bemused by the sheer beauty of the knives posted in this thread - the blessed Yoshikane above looks good enough to eat by itself. Even though my brain <knows> better, there's something so luscious about the damascene, that I keep thinking "Hmmmm - perhaps a delicate nut-like flavor with hints of pear and chocolate."

So, from a far less elegant, but more frugal (aw, 'fess up Jim - the word is cheap - the total cost was less than $50...) and utilitarian perspective here are two pretty simple knives that have found a home in our kitchen:

http://i1173.photobucket.com/albums/r596/Dr-Jim/Bunmei_Usuba_2-1.jpg

First is a Bunmei 180mm Usuba - a simple, plain working tool - nicely balanced, good heft, and it sharpened up well with my limited skills. It was a $20 Craigslist find, and had been somewhat abused with lots of small nicks and some visible fold-over on the edge. An afternoon's work with waterstones, followed by a ceramic honing rod, and stropping across an egg carton seems to have brought it back to a usable condition with a few chips remaining to be worked out over time.


http://i1173.photobucket.com/albums/r596/Dr-Jim/Bunmei_Usuba_1-1.jpg

Aside from vegetables, it has already earned its keep by quartering enough apples for about 20 quarts of applesauce, and split an entire winter's supply of Italian Plums which are drying in the basement - its ability to just cruise through pits and apple cores made these tasks far easier.

The other knife was an eBay impulse purchase - wife K. accuses me of being "An Invertebrate eBay abuser..." Sadly, I think she's correct, I just don't have enough spine to stand up to a bargain. This was a raw blade that had never had its tip shaped nor a final edge ground, and because it looked so odd, I got it for a song - well, maybe an EP single - it cost $16. I roughed out an edge with a slightly coarse garnet stone, finished it on several waterstones, threw on a Hoh wood handle, and ended up with this:

http://i1173.photobucket.com/albums/r596/Dr-Jim/Tosa_knife.jpg

Which 'ecchef' took one look at in the intro forum, and admonished me - "Welcome! Fix the tip."

"Uhm, er, ah - Yessir! - is this any better?"

http://i1173.photobucket.com/albums/r596/Dr-Jim/Tosa_knife_4.jpg

http://i1173.photobucket.com/albums/r596/Dr-Jim/Tosa_kinfe_3.jpg

Actually, my neighbor Ernie Leimkuhler - who is reckoned to be a pretty dab hand with a knife grinder - saw me using the blade said something along the lines of: "That's just too ugly to live..." took it home like a stray puppy, reground a functional edge, finished it with an Edo-style tip, and now its a Bunka Hocho or something similar.

http://i1173.photobucket.com/albums/r596/Dr-Jim/Tosa_knife-5.jpg

It's fairly thick at the spine, but not particularly heavy for its size (now about 210mm) - my hunch is that it's a white steel, which it seems fairly hard, and it does take a very decent edge.

So there they are, two rather modest knives without backstory or pedigree, not even vaguely pretty - but which for a very small cash outlay have made my cooking life much more effective, and even more, enjoyable

Cheers;

Jim

Mucho Bocho
08-27-2012, 10:49 AM
Shun Bob Kramer Meiji 6"
http://i597.photobucket.com/albums/tt57/mange-g/Kramer6.jpg
http://i597.photobucket.com/albums/tt57/mange-g/kramer5.jpg
http://i597.photobucket.com/albums/tt57/mange-g/Kramer2.jpg

Magnus, Finally someone around here but me bought one of these. I love the handle, in fact I'm having a handle made for my 210 Yusuke modeled after this knife. I also have XL hands. Curious to get your feedback. I think the grind and profile is expectational. Very little stickson even with sweet potatoes. I think I have it sharpened at 11 a side with a 15 degree micro. Will hold its edge better than AS and HD steel.

marc4pt0
08-27-2012, 07:31 PM
Magnus, Finally someone around here but me bought one of these. I love the handle, in fact I'm having a handle made for my 210 Yusuke modeled after this knife. I also have XL hands. Curious to get your feedback. I think the grind and profile is expectational. Very little stickson even with sweet potatoes. I think I have it sharpened at 11 a side with a 15 degree micro. Will hold its edge better than AS and HD steel.

You're not alone on this one. Absolutely love my 8"and serrated meiji. They both get some good millage in my kitchen

Mr.Magnus
09-04-2012, 07:17 AM
Magnus, Finally someone around here but me bought one of these. I love the handle, in fact I'm having a handle made for my 210 Yusuke modeled after this knife. I also have XL hands. Curious to get your feedback. I think the grind and profile is expectational. Very little stickson even with sweet potatoes. I think I have it sharpened at 11 a side with a 15 degree micro. Will hold its edge better than AS and HD steel.

Yeah I think the handle is great but the belly on this knife is Abit to aggressive for my personal liking. I got this knife very cheap and would not buy it for full price. But for the 100 bucks I paid new in box i could not argue.

Zwiefel
09-04-2012, 10:22 AM
I continue to be stunned and bemused by the sheer beauty of the knives posted in this thread


Me too :)



The other knife was an eBay impulse purchase - wife K. accuses me of being "An Invertebrate eBay abuser..." Sadly, I think she's correct, I just don't have enough spine to stand up to a bargain. This was a raw blade that had never had its tip shaped nor a final edge ground, and because it looked so odd, I got it for a song - well, maybe an EP single - it cost $16. I roughed out an edge with a slightly coarse garnet stone, finished it on several waterstones, threw on a Hoh wood handle, and ended up with this:



Interesting story....I need neighbors like that!

Bulldogbacchus
09-09-2012, 06:06 PM
Ealy Gyuto and Nakiri

http://i1137.photobucket.com/albums/n520/bulldogbacchus/DSC_2861.jpg

Bulldogbacchus
09-09-2012, 06:24 PM
Hmmm. It cut off my pic....
Full pic is here...
http://s1137.photobucket.com/albums/n520/bulldogbacchus/

Johnny.B.Good
09-09-2012, 09:26 PM
Those are beauties Bulldog...love them!

Congrats.

chinacats
09-09-2012, 09:54 PM
Beautiful, how long is the nakiri?

Cutty Sharp
09-09-2012, 11:13 PM
Nice taste on the Inos. The ebony/black combo is classy.

Bulldogbacchus
09-09-2012, 11:27 PM
Thanks.

Nakiri is 185 mm

kalaeb
09-10-2012, 01:56 AM
http://i1185.photobucket.com/albums/z349/mattstephens79/Rader-49.jpg

Bulldogbacchus
09-10-2012, 07:07 AM
WOW. That s stunning. More pics please.

NO ChoP!
09-10-2012, 07:33 AM
Yah, that's bada$$!

NO ChoP!
09-10-2012, 07:36 AM
Johnny,
Sorry I missed your previous post. Wasn't referring to your gorgeous suji; rather the OP's original posted knife, and the rehandles of the R$chmonds in general.....

Cutty Sharp
09-10-2012, 08:11 AM
A beauty! Looks almost like there's a bleach stain on the edge-half of the blade.

Lefty
09-10-2012, 09:03 AM
http://i1185.photobucket.com/albums/z349/mattstephens79/Rader-49.jpg

This is ok, if you like drop-dead gorgeous Raders, I guess.

Pensacola Tiger
09-10-2012, 09:42 AM
http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Misc%20Photos/file-4.jpg

Lefty
09-10-2012, 09:48 AM
Tsourkan?

Lefty
09-10-2012, 09:57 AM
I don't think I can count something I'm not keeping as a purchase, so here is what the guy who has beautiful knives pass through his hands at a freakish (and awesome) rate keeps for himself:

http://i1209.photobucket.com/albums/cc399/Lefty-T/295D94B0-8336-4222-9D84-6B18C95A1DC9-3264-00000358D001B25A.jpg

Pensacola Tiger
09-10-2012, 10:08 AM
Tsourkan?

Yep. The "practice" knife Marko listed a few days ago.

Lefty
09-10-2012, 10:14 AM
Damn!!!

Carl
09-10-2012, 11:41 AM
That Rader is enviable. Wow.

Johnny.B.Good
09-10-2012, 12:28 PM
Sorry I missed your previous post. Wasn't referring to your gorgeous suji; rather the OP's original posted knife, and the rehandles of the R$chmonds in general.....

No worries. I shouldn't have assumed your comment was directed to me. (And now that you mention it, I see what you see in that first picture of the M.R. knife.)


Nice taste on the Inos. The ebony/black combo is classy.

Thank you; it's always been one of my favorite combinations (simple and "boring" as it may be).

Canadian
09-10-2012, 12:28 PM
I don't think I can count something I'm not keeping as a purchase, so here is what the guy who has beautiful knives pass through his hands at a freakish (and awesome) rate keeps for himself:

http://i1209.photobucket.com/albums/cc399/Lefty-T/295D94B0-8336-4222-9D84-6B18C95A1DC9-3264-00000358D001B25A.jpg

I have a full set of nogents and despite the many knives I have bought and sold over the years the nogents have never left, and never will.

Johnny.B.Good
09-10-2012, 12:29 PM
@Kaleb - Wow. I'm speechless.

@Pensacola Tiger - Does it cut as good as it looks?

@Lefty - Love that little Nogent scalpel (I have one just like it).

Mr.Magnus
09-10-2012, 01:04 PM
amazing knives!!!!!

Justin0505
09-11-2012, 03:16 PM
http://i1185.photobucket.com/albums/z349/mattstephens79/Rader-49.jpg


Don't know how I missed this before: SO BEAUTIFUL!!!!

chinacats
09-11-2012, 05:10 PM
That really is a beautiful knife, but not sure what the profile is...looks like a suji crossed with a nakiri:newhere:

Messy Jesse
09-11-2012, 06:49 PM
Looks like a Western sakimaru takobiki?

kalaeb
09-11-2012, 08:24 PM
Looks like a Western sakimaru takobiki?

Yup, that would be a pretty acccurate description. I called it a tall tako shaped suji.

My only real request to Michael were the tip, heel height (40mm), spine thickness and I wanted a carmel colored handle. He delivered magnificantly on all counts. My plan was to use it as a line knife, since I always end up breaking the tips of he knives I use on a line, I might as well start out with a shape that was more sturdy. Cuts as good as it looks too.

Carl
09-11-2012, 09:43 PM
There is nothing about Kalaeb's knife that I don't like, except that I don't have one just like it.

Customfan
09-11-2012, 11:31 PM
Kalaeb....that is soooo nice! Michaels work stunning as always! Congratulations!

Could you post a few more from different angles? Please?

Thanks!

Cookin808
09-12-2012, 12:15 AM
Got a few new knives in...never posted pictures before. Could someone give me a quick rundown on how to post a picture on here. Thanks

Mr.Magnus
09-12-2012, 12:32 AM
Got a few new knives in...never posted pictures before. Could someone give me a quick rundown on how to post a picture on here. Thanks

9854

wsfarrell
09-12-2012, 02:41 AM
http://i1185.photobucket.com/albums/z349/mattstephens79/Rader-49.jpg

That hamon and the way it's polished rank up there with Nick Wheeler. And that's as high as my rankings go.

http://vstat.com/photos/nick_wheeler.jpg

Justin0505
09-12-2012, 03:14 AM
Yup, that would be a pretty acccurate description. I called it a tall tako shaped suji.

My only real request to Michael were the tip, heel height (40mm), spine thickness and I wanted a carmel colored handle. He delivered magnificantly on all counts. My plan was to use it as a line knife, since I always end up breaking the tips of he knives I use on a line, I might as well start out with a shape that was more sturdy. Cuts as good as it looks too.

Very cool. I love the concept. Michael does a really good job a making dreams come true doesn't he? I bet it slices like a mofo. My Rader 270 gyuto is the best slicer I've ever used... which mildly annoys me b/c it makes it hard to justify buying a dedicated slicer.

marc4pt0
09-12-2012, 08:31 AM
http://www.flickr.com/photos/53335775@N03/7915398640/

Guess I can't load the pic directly, but here is link to the Del I got a few weeks back. 210 gyuto. Takes a great edge. Already forming a beautiful blue patina.

jigert
09-12-2012, 10:26 AM
Really nice Ealy! And all the others as well!
I bought this "Stabber" from Lefty's Sharp and Shiny Shop. I'm just loving this little knife.
http://i.imgur.com/iHUZh.jpg

chinacats
09-12-2012, 10:52 AM
http://i1185.photobucket.com/albums/z349/mattstephens79/Rader-49.jpg

What is the blade length on that beast?

Lucretia
09-12-2012, 11:37 AM
Michael's been busy recently. Here's my latest:


9878

kalaeb
09-12-2012, 03:43 PM
Chinacat, it is 240 ish to the curve and 266 overall.

Lucretia,beautiful knife. Is that an ivory butt cap?

mano
09-12-2012, 04:00 PM
kalaeb, that's gorgeous! So is yours Lucrecia!

Lucretia
09-12-2012, 05:54 PM
The butt cap is ivory. The handle is actually nicer looking than the photo shows--I was trying to get the damascus and the contrast on the handle is too high. The ivory is actually yellowish and figured--kinda like a hunk of parmesan cheese stuck on the end of the knife.

mr drinky
09-13-2012, 09:35 AM
There is some mighty fine blade in this thread, but with that said, kalaeb's Rader is stunning. That may have just entered my top knives of all time to be included in the ranks of Colin's suji by Bill Burke, Devin's bubblewrap damascus for Adam (watercrawl), Salty's scimitar, and a few pieces of hard core porn that Mr. Broida threw at us.

k.

Michael Rader
09-13-2012, 10:45 PM
Thanks everyone. It is an honor to make knives for all of you. And, yes, "busy" is the name of the game here - and that is an understatement.

Take care. -M

The Edge
09-15-2012, 12:05 AM
This one is on it's way to me now!!

http://farm9.staticflickr.com/8442/7987360235_97cca1db16.jpg (http://www.flickr.com/photos/30658974@N03/7987360235/)

http://farm9.staticflickr.com/8449/7987367006_bcca0c84be.jpg (http://www.flickr.com/photos/30658974@N03/7987367006/)

Lucretia
09-15-2012, 12:18 AM
That is a wicked looking little knife!

Pensacola Tiger
09-15-2012, 12:20 AM
Congratulations, Taylor! I had my eye on that one, too.

The Edge
09-15-2012, 12:35 AM
Thanks, just when I think I'll be good and not get anything, something comes out of the woodwork and I'm clicking "buy now".

And thanks Lucretia, can't wait to get it!!

Eamon Burke
09-15-2012, 12:58 AM
This one is on it's way to me now!!

http://farm9.staticflickr.com/8442/7987360235_97cca1db16.jpg (http://www.flickr.com/photos/30658974@N03/7987360235/)

http://farm9.staticflickr.com/8449/7987367006_bcca0c84be.jpg (http://www.flickr.com/photos/30658974@N03/7987367006/)

Hey sweet thang.... I know you...

Reno, you say? I'll keep that in mind....



This knife, if you haven't held it yet, is going to blow your mind. I have only instantly fell in love with a few non-kitchen knives--a CR Sebenza, a diving knife a friend had when I was a teenager, and that thing. Not that it's a feat of engineering or anything, it's just right in all the right places for me. I picked it up and said "Oh yeah...".

The Edge
09-15-2012, 08:30 AM
Haven't held it yet, but now it's even harder waiting for it to arrive! It was love at first site for me, and I'm sure it won't leave my side for quite some time.

add
09-16-2012, 01:10 AM
Nice score Taylor.

Appears to be a well made integral with tapered tang and stag slabs?

Mr.Magnus
09-16-2012, 12:18 PM
Taylor Thats a nice little looker. nice score!

Pensacola Tiger
09-16-2012, 12:23 PM
Nice score Taylor.

Appears to be a well made integral with tapered tang and stag slabs?

Not to steal Taylor's thunder, but it is a Bill Burke from The Epicurean Edge: http://www.epicedge.com/shopexd.asp?id=90315

The Edge
09-16-2012, 12:42 PM
No worries Rick, I didn't even think to post the link. Thanks!

bieniek
09-16-2012, 02:37 PM
Shig 30cm yanagi kasumi

http://imageshack.us/a/img14/7360/1005106k.jpg

have it one day

gentlecook
09-16-2012, 05:07 PM
congratz with so wide(35mm) Shige yanagi ! =)

another one - 240 gyuto with 2.8 spine at heel or thicker ?
Im interested in your compare this Shige against Kato gyuto, like 2.8mm vs 5+mm

Mr.Magnus
09-17-2012, 04:41 AM
Shig 30cm yanagi kasumi

http://imageshack.us/a/img14/7360/1005106k.jpg

have it one day

Nice score. And great patina!

chinacats
09-21-2012, 02:47 AM
Just got my newest knife in today though I will still need to put a handle and edge on it. I have been on Marko's list for a bit, but when he put a few of his practice knives up I was fortunate enough to get one. Will review the knife soon, but think it will be a great cutter. Few early bad pic's. I am super excited about this one! :knife:

http://i1173.photobucket.com/albums/r585/knifedude/P9210562_zps0dd81860.jpg

Again not a great picture, but he threw in the felt strop to go along--need to get some of that magic diamond juice I suppose? The picture doesn't show how nice the strop is, but it is on a wooden base with feet and looks like it took a bit of time to put together.

http://i1173.photobucket.com/albums/r585/knifedude/P9210560_zpsc0489a3f.jpg

bieniek
09-21-2012, 01:55 PM
congratz with so wide(35mm) Shige yanagi ! =)

another one - 240 gyuto with 2.8 spine at heel or thicker ?
Im interested in your compare this Shige against Kato gyuto, like 2.8mm vs 5+mm

Sorry missed that one.

The yanagi is 32mm :) Cuts like a dream

The Shig is I dont know exactly but more tha 3mm at the heel, thats for sure

What can I say, its not as good as Kato. It is very good though

Mr.Magnus
09-21-2012, 03:49 PM
Here is 2 from same maker. Censored maker, but most know.

Models 270mm laser gyuto in AEB-L and Cleaver in 52100
10128
10130
10129
10131

Mr.Magnus
09-22-2012, 11:29 AM
nice chinacat let us see the knife when it got a nice handle on :)

theorange
09-22-2012, 05:07 PM
Yah, Marko's knives have been an exercise in self control from the start. Not sure how long I can hold out... Getting... Harder......

Cutty Sharp
09-22-2012, 05:10 PM
Here is 2 from same maker. Censored maker, but most know. Models 270mm laser gyuto in AEB-L and Cleaver in 52100

Shame on you! :rolleyes2:

JasonD
09-22-2012, 07:56 PM
No shame really. Lamson does a pretty decent job, I hear.

TamanegiKin
09-23-2012, 02:02 PM
Picked up a few things recently.
Misono 240 Swedish gyuto(going out for rehandle) :)
Carter 6.9 sun funayuki
Gengetsu 180 SS petty
http://i1177.photobucket.com/albums/x350/tamanegikin/Untitled_zps07ff54f8.jpg

gentlecook
09-23-2012, 05:16 PM
nice knifes and stone )

how its Gengetsu cutting compared with Carter ?

Crothcipt
09-23-2012, 05:57 PM
um that isn't a stone, its the scales he will be using for the rehandle.

Cutty Sharp
09-23-2012, 08:13 PM
um that isn't a stone, its the scales he will be using for the rehandle.

Hehe... He wouldn't be the first to mistake a block of burl for a stone. Same dimensions, more or less. ;)

K-Fed
09-23-2012, 10:07 PM
Awesome. Love my misono swede. Will be sending it to Dave for a re-handle as soon as I get my hunk of red eye koa.

chinacats
09-23-2012, 10:36 PM
Same question as gentlecook about the performance difference between the gengetsu and the carter...also what type of wood is that--maybe dyed maple?

brainsausage
09-23-2012, 11:26 PM
Same question as gentlecook about the performance difference between the gengetsu and the carter...also what type of wood is that--maybe dyed maple?

I'm probably missing something here... But why the curiosity of comparing these two knives? it wouldn't have occurred to me before to compare these blade profiles... What am I missing?

chinacats
09-23-2012, 11:35 PM
I'm probably missing something here... But why the curiosity of comparing these two knives? it wouldn't have occurred to me before to compare these blade profiles... What am I missing?

Though I know the knives are different profile/type, I know how the Carter cuts and curious if the Gengetsu is in the same league (I happen to think it may be). Aside from that, I have been eyeing a Gengetsu 180 petty myself and haven't had the opportunity to try one yet, though I will be giving their gyuto a go on a passaround soon.:D

brainsausage
09-23-2012, 11:48 PM
http://i1185.photobucket.com/albums/z349/mattstephens79/Rader-49.jpg

haven't checked this thread in awhile, and just stumbled across this... HOLY ****.... I'm not a big fan of integrals, but I'd give Rosie O'donnel the business if it meant I'd assume ownership of this knife upon completion...

brainsausage
09-23-2012, 11:58 PM
Though I know the knives are different profile/type, I know how the Carter cuts and curious if the Gengetsu is in the same league (I happen to think it may be). Aside from that, I have been eyeing a Gengetsu 180 petty myself and haven't had the opportunity to try one yet, though I will be giving their gyuto a go on a passaround soon.:D

Is that the stainless Gengetsu passaround? I lost track of my dance card, but I think I signed up for that one...

chinacats
09-24-2012, 12:27 AM
Stainless clad White #2...240. I can't wait to see what the Gengetsu is all about...and since Jon happens to be sold out of the petty's anyway this will at least keep me thinking about it.:knife:

TamanegiKin
09-24-2012, 12:44 AM
It's hard to compare my Gengetsu to the Carter because of the different style petty vs funy and I use them for different tasks.
I can tell you that my petty is pure awesomeness. F&F is great, sharpening/burr removal are easy, SS steel takes a pretty cool mostly blue patina in my experience but I prep next to a sink and do hot water rinses between tasks...maybe that has something to do with it? Little to no flex thanks to the spine thickness and thin at the edge, it cuts like a laser.
I did get a couple days with a 240 Gengetsu gyuto awhile back and can comfortably say that in my experience it easily cut just as well as my newly acquired carter or vice versa... It's hard to say much more without having the two to compare side by side.
Perhaps TK59 can chime in, I think he's probably had more time with both of these. I think of my Gegetsu, Kochi and Carter as the knives that give me that "oh sh!t" moment at the first cut at the beginning of a shift :ohmy:. The Carter feels special, Lefty posted a photo of it awhile back and it stuck with me since. Something about it spoke to me and I didn't think I'd get a chance to own it. Now that it's made it's way to me, well it feels special and I'm enjoying every bit of it. That block for the Misono is red eye Koa. @K-Fed, looks like we have similar steez my friend! :cool2:

Kyle
09-24-2012, 06:30 PM
I rescued this Foster Bros. 10" scimitar from a junk shop for $10. It looks like a chip on the edge 3" from the tip but that's actually just black carbon. It appears to have been used very infrequently during its life and actually has a decent edge on it. The handle is in nice shape but is a little dry, I'm thinking of sanding it smooth and then oiling it to bring it back.

I had to get a shot of it next to my Martell suji for comparison. I just wish the scimitar were a bit longer.

http://s14.postimage.org/vvr5ncskx/photo_3.jpg
http://s7.postimage.org/h4yl2y9h7/photo_2.jpg
http://s10.postimage.org/n8ppgvhmx/photo_1.jpg

Johnny.B.Good
09-24-2012, 06:36 PM
Scimitars are always cool looking.

Nice score Kyle!

Jmadams13
09-24-2012, 06:44 PM
I rescued this Foster Bros. 10" scimitar from a junk shop for $10. It looks like a chip on the edge 3" from the tip but that's actually just black carbon. It appears to have been used very infrequently during its life and actually has a decent edge on it. The handle is in nice shape but is la little dry, I'm thinking of sanding it smooth and then oiling it to bring it back.

I had to get a shot of it next to my Martell suji for comparison. I just wish the scimitar were a bit longer.

http://s14.postimage.org/vvr5ncskx/photo_3.jpg
http://s7.postimage.org/h4yl2y9h7/photo_2.jpg
http://s10.postimage.org/n8ppgvhmx/photo_1.jpg

Looks nice. I just rescued a foster bros 14" steel at a yard sale for 5$

steeley
09-24-2012, 07:42 PM
That Foster Bros knife seem to be from 1953 to 1956 this was the mark they were using during the liquidate of property's

Not to be confused with the first marks from 1870 - 1890 which were the same but I don't think it's that old.

Kyle
09-24-2012, 08:39 PM
That Foster Bros knife seem to be from 1953 to 1956 this was the mark they were using during the liquidate of property's

Not to be confused with the first marks from 1870 - 1890 which were the same but I don't think it's that old.

Whoa, I had no idea it was possibly that old! I figured it was from the '70s simply because it seemed too nice to be much older, but I don't know the history. Thank you so much for the information!

Justin0505
09-25-2012, 01:54 AM
Not new, but new to me:
I finally scored a Martel Gyuto: one had been on my list for awhile, but there was an offer I couldn't refuse on the BST. After spending a couple days with it, I have no idea how / why I waited so long. Such an amazing knife and, oh yeah, 01 takes a pretty nice patina...

https://lh6.googleusercontent.com/-ytVWOaHw268/UGE_gMhg9dI/AAAAAAAALmM/Lo0Xus4EguY/s1280/Lucid%25209-21-12%2520bike%2520tour-1.JPG
More pics: https://picasaweb.google.com/117600618285187025883/MartelGyutoPatina?authkey=Gv1sRgCI-_nbu2msTMZA

Von blewitt
09-25-2012, 09:46 AM
In the last couple of weeks I picked up a yoshiaki fujiwara 270 gyuto & sujihiki. They are both amazing cutters, the suji is much thinner than I was expecting, it starts out about 5mm at the handle but tapers really well from about halfway and is super thin at the tip. Only downside for me is the handle on the suji which is a bit small for me. http://i1162.photobucket.com/albums/q522/huwjones83/706C0726-ECE6-4A6A-A881-E2320D726CC4-36308-00004B96E2422409_zpsbbd413c2.jpg

gentlecook
09-25-2012, 10:22 AM
insane knifes =) congratz !

suji significantly longer than gyuto

its knifes from different parties,
what you think about finish ?
the same quality ?

Dave Martell
09-25-2012, 11:41 PM
Not new, but new to me:
I finally scored a Martel Gyuto: one had been on my list for awhile, but there was an offer I couldn't refuse on the BST. After spending a couple days with it, I have no idea how / why I waited so long. Such an amazing knife and, oh yeah, 01 takes a pretty nice patina...

https://lh6.googleusercontent.com/-ytVWOaHw268/UGE_gMhg9dI/AAAAAAAALmM/Lo0Xus4EguY/s1280/Lucid%209-21-12%20bike%20tour-1.JPG
More pics: https://picasaweb.google.com/117600618285187025883/MartelGyutoPatina?authkey=Gv1sRgCI-_nbu2msTMZA


Justin, I just have to say that I love what you've done with that knife!!!! :hoot:

Von blewitt
09-26-2012, 02:36 AM
insane knifes =) congratz !

suji significantly longer than gyuto

its knifes from different parties,
what you think about finish ?
the same quality ?

they are the same length, its just the angle of the photo ( if anything the gyuto is 1 or 2 mm longer) i don't know if they are made by different "parties" they seem the same to me, same quality, nicely rounded spine, rough choil, only difference is the handle and the Kanji on the suji is only on one side.

bieniek
09-27-2012, 03:09 AM
I think gentlecook meant that the knives are different blade styles but how is the cutting performance, is it matching on both...

:)

Von blewitt
09-27-2012, 07:35 AM
The sujihiki is much more delicate, it's very thin behind the edge. There is no flex in the blade but it feels closer to a laser. But it cuts really nice, I'd be very careful of bones, and would avoid hard Vegies.... But it's a suji so for slicing and trimming of proteins it's a winner!

Shinob1
09-28-2012, 08:25 PM
Here is my latest and greatest. http://i.imgur.com/cw0dn.jpg
http://i.imgur.com/iMHqv.jpg

jm2hill
09-28-2012, 10:46 PM
I know they ain't sexy but I got great deals so what the hell:

10308 10309

Not sure how to make them appear, but a bunch of shun's

Mike9
09-30-2012, 11:42 PM
Here's a Yamawaku 210 Gyuto in blue #2 steel. It's a very nice knife the handle is "burnt chestnut" whatever that means, but it has good grip. The blade is nice - a little chunkier feeling than my Tanaka blue #2 @ 240mm. Takes a wicked nice edge and keeps it.

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0561.jpg

jayhay
10-01-2012, 03:16 PM
Where did you pick up that Yamawaku Mike?

Cutty Sharp
10-01-2012, 03:44 PM
Where did you pick up that Yamawaku?

By the handle! BaDOOMP! :tease:

Burnt chestnut - seems to be one of the options coming from Japan and is supposed to have a bit more weight to it than ho, which can add balance, and keeps a good grip when wet. Burnt chestnut means burnt chestnut wood, I presume. I'd like to try one.

cclin
10-01-2012, 05:13 PM
Where did you pick up that Yamawaku Mike?

:)http://www.ebay.com/itm/Japanese-hand-weld-YAMAWAKU-water-proof-chestnut-Gyuto-chef-knife-Houchou210-/160892652047?pt=LH_DefaultDomain_0&hash=item2575f30a0f:groucho:

Justin0505
10-01-2012, 06:39 PM
Here is my latest and greatest. http://i.imgur.com/cw0dn.jpg
http://i.imgur.com/iMHqv.jpg

GREAT INDEED!!
That's the first one sold and in public hands too isn't it? Great score and I don't think I've ever seen square look more hip. How's the new convex grind work out in cutting performance? Do you have a Martel gyuto to compare to?

Shinob1
10-02-2012, 04:02 PM
Yes this is the first one he has made and sold to someone. Unfortunately, I don't have a Martell guyto to compare it to...yet :groucho:

The knife is a great cutter. I've been doing my best to put it through its paces. It glides through dense or soft produce with minimum food sticking to the blade. I've also had no issue with food turning black or it being too reactive. I'm starting to develop some patina on it and I imagine the performance will get better over time.

Cutty Sharp
10-02-2012, 04:09 PM
Handsome knife. Has a nice shape to it.

echerub
10-02-2012, 04:31 PM
I think it looks fantastic. Dave's nakiri might well be the only western-handled nakiri I'm gonna want :)

Cutty Sharp
10-02-2012, 04:42 PM
Yes, it is nice. Len I think you only have 4 or 5 nakiris now. Surely that is not enough?

echerub
10-02-2012, 04:51 PM
Well if you're going to remind me to be responsible then I suppose I've got enough nakiri at the moment :)

Mike9
10-02-2012, 07:16 PM
Where did you pick up that Yamawaku Mike?

I got from 330mate on fleebay. The whole shipping thing was a bit of a clusterf#ck, but it got resolved. The spine is chunky @ 3/16 but it doesn't wedge. I'm doing a re-handle of a Tojiro ITK Gyuto and will probably do one to this. It deserves a better handle than this one.

Cutty Sharp
10-03-2012, 03:20 PM
Well if you're going to remind me to be responsible then I suppose I've got enough nakiri at the moment :)

I'd say nothing's stopping you from getting a good half a dozen, Len. You can use one for each separate vegetable in a meal, and probably be sorted for most of your home cookin', unless you go vegetarian.

It is a nice western, though.

Lefty
10-05-2012, 11:45 AM
Fish n' Poi

http://i1209.photobucket.com/albums/cc399/Lefty-T/A7C88479-6B41-40DD-A063-067101F57A45-3773-0000043D0DCBDC9A.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/89C373C9-AC91-4DE8-B44B-640B00E9777A-3773-0000043D15CD63FC.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/22416D85-86B6-4148-B53A-C584E500D7CE-3773-0000043E8E988976.jpg

Dave Martell
10-05-2012, 02:46 PM
Lefty, how did you get that so quick? Oh and nice pictures.

Lefty
10-05-2012, 04:21 PM
Muahahahahaha.

chuck239
10-08-2012, 01:00 AM
Lefty,

That used to be my knife. Nice photos. It was an awesome handle.... I hope you enjoy it.

-Chuck

mr drinky
10-08-2012, 01:05 AM
Is that a takagi honyaki?

k.

chinacats
10-11-2012, 12:40 AM
Finally got a handle put on my MT practice knife thanks to a good friend who is quite the woodworker--I think it is pretty good for his second knife handle. Wood is from Mark--part of the big redwood door and Indonesian striped ebony ferrule.

http://i1173.photobucket.com/albums/r585/knifedude/PA110592.jpg

http://i1173.photobucket.com/albums/r585/knifedude/PA110591.jpg

gozzila100
10-11-2012, 05:57 AM
fail message..please delete it

Lefty
10-11-2012, 07:04 AM
Jim, beautiful knife AND handle!

K, it's actually a Roselli that had its grind changed up by Fish. Pretty unique, I'd say!

gozzila100
10-11-2012, 07:47 AM
finally i bought a santoku knife.. i choose Fujiwara FKM series Santoku knife 180mm.. I hope it is worth the money...

http://s6.postimage.org/7raphguip/004.jpg (http://postimage.org/)



http://s6.postimage.org/wurs1gs5d/009.jpg (http://postimage.org/)

Lefty
10-11-2012, 08:15 AM
Nice Fujiwara! That's my favourite santoku profile around. Nice fit and finish, too. You should be happy with it :)

gozzila100
10-11-2012, 08:26 AM
i used it sometimes.. in the school... still its ok.. :)

mhenry
10-13-2012, 01:22 PM
Check this monster out!

Johnny.B.Good
10-13-2012, 01:24 PM
Monster is right!

I need to see video of this thing cutting.

Pensacola Tiger
10-13-2012, 02:58 PM
Just in: Tilman Leder 26 cm Niolox wa-gyuto

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Tilman%20Leder%2026%20cm%20Niolox%20wa-gyuto/file-5.jpg

Andrew H
10-13-2012, 03:23 PM
Just in: Tilman Leder 26 cm Niolox wa-gyuto

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Tilman%20Leder%2026%20cm%20Niolox%20wa-gyuto/file-5.jpg

Why am I not surprised?
Congrats.

Johnny.B.Good
10-13-2012, 05:13 PM
What a beautiful knife.

Nice new addition, Rick!

brainsausage
10-13-2012, 05:23 PM
Monster is right!

I need to see video of this thing cutting.

+1

Pensacola Tiger
10-13-2012, 05:25 PM
What a beautiful knife.

Nice new addition, Rick!

Thanks. I'll be sharing my thoughts about it over the next few weeks. More pics in my gallery soon.

Rick

cclin
10-13-2012, 06:10 PM
Thanks. I'll be sharing my thoughts about it over the next few weeks. More pics in my gallery soon.

Rick

hi Rick: you beat me on this one:(, Congregation:razz:!! do u have chance used this knife yet?? do u notice any "steering" problem with the asymmetric grind edge??:knife:

Pensacola Tiger
10-13-2012, 07:02 PM
hi Rick: you beat me on this one:(, Congregation:razz:!! do u have chance used this knife yet?? do u notice any "steering" problem with the asymmetric grind edge??:knife:

Kevin,

As far as I know it's not an assymetric grind. Looks to me to be pretty close to 50/50, and it cuts that way, too.

Rick

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Tilman%20Leder%2026%20cm%20Niolox%20wa-gyuto/file-14.jpg

RRLOVER
10-13-2012, 07:28 PM
Just in: Tilman Leder 26 cm Niolox wa-gyuto

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Tilman%20Leder%2026%20cm%20Niolox%20wa-gyuto/file-5.jpg

Very Nice!! Love the handle.

Lefty
10-13-2012, 07:29 PM
Rick, I have zero jealousy, and only admiration for your collection an taste in knives. Beautiful choice, as per usual!

mhenry
10-13-2012, 09:08 PM
Monster is right!

I need to see video of this thing cutting.

I'll need to find someone thats good with a cleaver.

brainsausage
10-13-2012, 09:14 PM
If only I had the means to record and upload vids... really need to invest in a laptop:mad3:

heirkb
10-13-2012, 09:27 PM
Very Nice!! Love the handle.

Lol, that's the reason I sold it.

As far as the grind, I never had any steering issues either. I think Tilman told me he tried his best to keep it more symmetrical since that's what I preferred.

Pensacola Tiger
10-13-2012, 09:47 PM
Lol, that's the reason I sold it.

As far as the grind, I never had any steering issues either. I think Tilman told me he tried his best to keep it more symmetrical since that's what I preferred.

He did a good job. I just cut up a cantaloupe and there was no steering.

Rick

cclin
10-13-2012, 09:56 PM
Kevin,

As far as I know it's not an assymetric grind. Looks to me to be pretty close to 50/50, and it cuts that way, too.

Rick

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Tilman%20Leder%2026%20cm%20Niolox%20wa-gyuto/file-14.jpg

just confirm with Tilman its 70/30 asymmetric convex grind edge! if you zoom picture 8x you will see it is asymmetric edge! so you don't feel any "steering" problem when you cuted:chin:??

-Charles

Pensacola Tiger
10-13-2012, 10:18 PM
just confirm with Tilman its 70/30 asymmetric convex grind edge! if you zoom picture 8x you will see it is asymmetric edge! so you don't feel any "steering" problem when you cuted:chin:??

-Charles

No, not even a little.

Lefty
10-13-2012, 10:54 PM
I'm not surprised. I used two right-handed Misonos for a little while and didn't notice much if any "right-handedness". I think it's tough to detect until you get more drastic asymmetry.

chuck239
10-13-2012, 11:38 PM
No, not even a little.


Whats the thickness of the knife? My Tilman is very thin, so I would imagine there is not much steering if it is as thin as mine.

-Chuck

Pensacola Tiger
10-14-2012, 12:00 AM
Whats the thickness of the knife? My Tilman is very thin, so I would imagine there is not much steering if it is as thin as mine.

-Chuck

2.5 mm at the heel, 2.1 mid way to the tip.

mhenry
10-14-2012, 01:52 AM
Anyone out there good with a cleaver, and camera?



I'll need to find someone thats good with a cleaver.

mmingio2
10-14-2012, 09:52 AM
I'd love to see this in action!!


Check this monster out!

mhenry
10-15-2012, 06:31 PM
How bout a pic? This thing for lack of a better word just powered through this head of cabbage. I am liking it!

apicius9
10-15-2012, 06:44 PM
Hadn't looked here in a while, great stuff! Didn't know that Mike ended up with the handled license plate ;)

Back to doing some sanding...

Stefan

Johnny.B.Good
10-15-2012, 06:46 PM
How bout a pic? This thing for lack of a better word just powered through this head of cabbage. I am liking it!

Good start!

How about one of it in your hand? I can't quite get a sense of the scale...big, that's for sure.

Dave Martell
10-15-2012, 06:49 PM
That's "Big Blue" you've got there Mike. I'm happy to see it again.

mhenry
10-15-2012, 07:09 PM
In my little girl size hand, next to a 280mm Carter, with some leftover cabbage for the bunny

Johnny.B.Good
10-15-2012, 07:21 PM
I approve of this purchase.

Jmadams13
10-19-2012, 12:16 PM
Here is my newest buy, about a month ago. Was an impulse buy to be honest, but I'm glad I did. Makes a great fruit ad garnish knife, and plows through 50# of shrimp with ease.

Holds a great edge, and gets sharp easy. My favorite feature is the long handle. F&f is okay, needs a little sanding on the handle and a coat of varnish and I'm good to go. Patina is developing nicely too

http://i.imgur.com/8DZYh.jpg
http://i.imgur.com/jiuXE.jpg
http://i.imgur.com/7YPWR.jpg
http://i.imgur.com/oHTSV.jpg

Johnny.B.Good
10-19-2012, 12:24 PM
I like it JM.

Looks like it would make a cool letter opener if it wasn't working out so well in the kitchen.

tgraypots
10-19-2012, 12:37 PM
I've been checking out those little French knives at Epic Edge. I kind of like 'em, might have to get one.

Jmadams13
10-19-2012, 12:49 PM
It does have a nice feel to it, and does an amazing job on small tasks and garnish work, and has become my go to for boning quail and squab. But a word of warning, OOB edge was awful, but took a edge easy, and keeps it with regular stroping.


My co-workers call it my ankle knife, as in a nice ankle slasher, lol.

stevenStefano
10-19-2012, 03:15 PM
Tilman Leder 270 Niolox wa-gyuto

10723

10722

Johnny.B.Good
10-19-2012, 03:23 PM
What am I looking at in the second picture, Steven?

(Congrats on the new blade.)

stevenStefano
10-19-2012, 03:24 PM
What am I looking at in the second picture, Steven?



The endcap

Johnny.B.Good
10-19-2012, 03:38 PM
The endcap

I know, but what is it?

Jmadams13
10-19-2012, 03:46 PM
Cell phone camera reflection I'm guessing. Nice blade, and even new nice mirror finish on the end cap

Johnny.B.Good
10-19-2012, 03:53 PM
Cell phone camera reflection I'm guessing. Nice blade, and even new nice mirror finish on the end cap

I can't believe this didn't occur to me. Nice mirror finish is right!

Pensacola Tiger
10-19-2012, 04:59 PM
Very nice! How do you like it? I'm loving mine.

Canadian
10-19-2012, 05:08 PM
Here is my newest buy, about a month ago. Was an impulse buy to be honest, but I'm glad I did. Makes a great fruit ad garnish knife, and plows through 50# of shrimp with ease.

Holds a great edge, and gets sharp easy. My favorite feature is the long handle. F&f is okay, needs a little sanding on the handle and a coat of varnish and I'm good to go. Patina is developing nicely too

http://i.imgur.com/8DZYh.jpg
http://i.imgur.com/jiuXE.jpg
http://i.imgur.com/7YPWR.jpg
http://i.imgur.com/oHTSV.jpg
very nice.

stevenStefano
10-19-2012, 05:21 PM
Very nice! How do you like it? I'm loving mine.

I've only used it for a couple of hours but so far I'm impressed. For it being so thin the food release is very good and there doesn't seem to be much flex

Pensacola Tiger
10-19-2012, 06:09 PM
I've only used it for a couple of hours but so far I'm impressed. For it being so thin the food release is very good and there doesn't seem to be much flex

I've found the food release is on the same level as on Mario's knives. I'm impressed.

mr drinky
10-19-2012, 11:24 PM
Looks like it would make a cool letter opener...

I kind of thought the same thing. Cool little blade.

k.

El Pescador
10-20-2012, 02:14 AM
Devin Thomas san mai extra wear resistant 230mm line knife. Rehandled in musk ox and Koa by Mike Davis.

10744

mr drinky
10-20-2012, 02:24 AM
That's a sexy handle. Congrats to you and thanks to Mike for making it happen.

k.

Lefty
10-20-2012, 04:30 AM
Devin Thomas san mai extra wear resistant 230mm line knife. Rehandled in musk ox and Koa by Mike Davis.

10744

Rehandling a DT? Ballsy, but Mike pulled it off very nicely!

apicius9
10-20-2012, 05:15 AM
With koa and m.o., how can you go wrong? ;) Great looking knife!

Stefan

Pensacola Tiger
10-20-2012, 04:20 PM
Beautiful handle! More pics, please!

Bulldogbacchus
10-20-2012, 08:17 PM
Mike Davis has been busy lately......
http://i1137.photobucket.com/albums/n520/bulldogbacchus/DSC_29491.jpg
http://i1137.photobucket.com/albums/n520/bulldogbacchus/DSC_29531.jpg
http://i1137.photobucket.com/albums/n520/bulldogbacchus/DSC_29521.jpg

Pensacola Tiger
10-20-2012, 08:19 PM
Mike Davis has been busy lately......


Indeed he has! Is that some of Randy, Jr's damascus?

Bulldogbacchus
10-20-2012, 08:21 PM
Not a new knife, but first decent photos of it by me. Mr. Broadwell does fine work, IMHO. Stainless damascus over AEB-L, with a spalted maple and bronze handle ...
http://i1137.photobucket.com/albums/n520/bulldogbacchus/DSC_29541.jpg
http://i1137.photobucket.com/albums/n520/bulldogbacchus/DSC_29561.jpg
http://i1137.photobucket.com/albums/n520/bulldogbacchus/DSC_29551.jpg

Lefty
10-20-2012, 08:30 PM
Is that yours, Matt? If so, there's no way in hell you're getting the passaround back from me :D

Bulldogbacchus
10-20-2012, 08:33 PM
Indeed he has! Is that some of Randy, Jr's damascus?

Mike's post from 9/20/12

"After almost a year of messing with this thing, i am finally done!!! 3.26mm at spine with a full distal taper, It is a 278.4 mmm on edge damascus suji with musk ox handle, african blackwood ferrule and butt cap, copper and polished damascus spacers. Handle length is 149mm dimensions are 20x25.7mm at the heel and 18.7x 20.8 at the ferrule. Will have saya( still need to make) and a intricately tooled leather sheath( will get pics up later tonight) The damascus is around 380 layers, and it was the one i helped forge at Randy's hammer in last year!!!

Bulldogbacchus
10-20-2012, 08:38 PM
Is that yours, Matt? If so, there's no way in hell you're getting the passaround back from me :D

I hope I don't have to send my brother, Bubba, up there to get it. He hasn't been right since that Tannerite thing went off......:beatinghead::beatinghead::beatinghead::b eatinghead::beatinghead:

Mike9
10-26-2012, 02:08 PM
New Carter Sujihiki 7.7 sun (9.25") blade. I made a new handle for it - flame maple and ebony. This is a very sweet knife and the edge is something to shoot for in terms of honing my sharpening skills.



10891

10892

stevenStefano
10-26-2012, 07:20 PM
Not exactly anything fancy but a VG10 parer for 22.50 isn't to be sniffed at. Been looking for a new parer for ages and hopefully this will do the job

http://dl.dropbox.com/u/55200245/IMAG0349.jpg

EdipisReks
10-26-2012, 07:40 PM
Not exactly anything fancy but a VG10 parer for 22.50 isn't to be sniffed at. Been looking for a new parer for ages and hopefully this will do the job

http://dl.dropbox.com/u/55200245/IMAG0349.jpg

looks pretty nice!

Lefty
10-28-2012, 12:51 AM
Mike9, that looks pretty good! Great knives, those Carter sujis. :)

sachem allison
10-28-2012, 10:19 PM
I've been checking out those little French knives at Epic Edge. I kind of like 'em, might have to get one.

you make knives

Cutty Sharp
10-29-2012, 12:21 PM
Right. Second thread I've posted this on (sorry) but here it is: Yamamoto Hide (Gesshin Hide maker) 150mm stainless petty. Bought in Sakai this past Thursday.

10990

Bulldogbacchus
10-29-2012, 12:33 PM
Wow. That is SWEET.
I bet you saw some interesting knives there?

Cutty Sharp
10-29-2012, 12:45 PM
Wow. That is SWEET. I bet you saw some interesting knives there?

Thanks! It's a great place if you do your research and can speak a bit of Japanese (in my case only a bit, but enough to be friendly). A few makers have showrooms and it might be possible to visit others if you get lucky. I've had some great experiences there.

Salty dog
10-29-2012, 02:24 PM
Ebay, No Name damascus, 1095 and something else. 250mm.

It's a tank. $76.00

http://i49.photobucket.com/albums/f296/sebcat/knifenoname.jpg

http://i49.photobucket.com/albums/f296/sebcat/knifenoname2.jpg


http://i49.photobucket.com/albums/f296/sebcat/knifenoname4.jpg
http://i49.photobucket.com/albums/f296/sebcat/knifenoname3.jpg

EdipisReks
10-29-2012, 02:42 PM
that's a machete, right?

Johnny.B.Good
10-29-2012, 03:28 PM
Cutty, love that new little petty of yours ("plain" handle and all!).

Salty, how does your new knife see any board time, given its competition in the old tool chest?

Cutty Sharp
10-29-2012, 03:37 PM
Cutty, love that new little petty of yours ("plain" handle and all!)

Cheers!

CanadianMan
10-29-2012, 06:31 PM
Just got my first Rodrigue knife from Lefty(Tom) over a week ago,

http://s1297.beta.photobucket.com/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1#/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1&_suid=135154976357305973034803144199
http://s1297.beta.photobucket.com/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1#/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1&_suid=135154976357305973034803144199http://s1297.beta.photobucket.com/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1#/user/Zero1079/media/DSC00025.jpg.html?sort=3&o=0&_suid=135154976357305973034803144199
Picked up a really nice blue patina the first day

Dave Martell
10-29-2012, 07:17 PM
Just got my first Rodrigue knife from Lefty(Tom) over a week ago,

http://s1297.beta.photobucket.com/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1#/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1&_suid=135154976357305973034803144199
http://s1297.beta.photobucket.com/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1#/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1&_suid=135154976357305973034803144199http://s1297.beta.photobucket.com/user/Zero1079/media/DSC00020.jpg.html?sort=3&o=1#/user/Zero1079/media/DSC00025.jpg.html?sort=3&o=0&_suid=135154976357305973034803144199
Picked up a really nice blue patina the first day


http://i1297.photobucket.com/albums/ag39/Zero1079/DSC00020.jpg

Dave Martell
10-29-2012, 07:18 PM
Ebay, No Name damascus, 1095 and something else. 250mm.

It's a tank. $76.00

http://i49.photobucket.com/albums/f296/sebcat/knifenoname.jpg

http://i49.photobucket.com/albums/f296/sebcat/knifenoname2.jpg


http://i49.photobucket.com/albums/f296/sebcat/knifenoname4.jpg
http://i49.photobucket.com/albums/f296/sebcat/knifenoname3.jpg


How can anyone make and sell anything for that price. The materials alone would have to be more than that.

EdipisReks
10-29-2012, 07:23 PM
How can anyone make and sell anything for that price. The materials alone would have to be more than that.

my guess is... Pakistan. steel is cheap in conflict zones.