Show your newest knife buy

[tag98]

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Morihei Hisamoto (180mm fine finish care of @tostadas, 210 and 240 new)

Are the 210 and 240 fine finish also? And it not how do you find the two levels compare?

 

[tostadas]

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Morihei Hisamoto (180mm fine finish care of @tostadas, 210 and 240 new)

You have excellent taste!

 

[timebard]

Got 2 blades over the weekend, both pretty popular here.
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Kipp workhorse?

 

[blokey]

Kipp workhorse?

Workpony, very delicate tip and pretty thin BTE.

 

[Brian Weekley]

A short while ago I jumped at the opportunity to add a The 9ine Gyuto to my collection. They don’t come up for often for sale are are notable for their quality and performance.

The Gyuto is forged with a 1.2519 steel core and a Damascus cladding composed of soft iron and 15n20 steel. The handle is made from carbon dated 8100 year old Red Gum. The blade has been given a Kasumi finish.

A few pics …

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I was lucky to pick up a hanger steak and thought this would make a perfect “welcome to the family dinner”. I roasted the hanger steak in my precision oven sous vide style for two hours, to 117F internal at 120F roasting temperature and 100% steam. I finished the steak in a very hot pan for 5 minutes total on both sides. Sides were caramelized sweet onions and mushrooms. Serving temperature was about 127F

A few more pics …

A great knife, having prepped a great meal and welcomed to its new “forever” home.

 

[Charlie83]

Are the 210 and 240 fine finish also? And it not how do you find the two levels compare?

The 240 is fine finish and the 210 is regular. The only real difference I see is the finishing on the bevels. Vertical lines on the regular and the bevels on fine finish are smooth as butter. The fine finish from @tostadas has a really nice polish on the choil and spine that the 240ff does not have. @tostadas was that your work in the spine/choil? Sharpness and cutting ability are same.

 

[tostadas]

The 240 is fine finish and the 210 is regular. The only real difference I see is the finishing on the bevels. Vertical lines on the regular and the bevels on fine finish are smooth as butter. The fine finish from @tostadas has a really nice polish on the choil and spine that the 240ff does not have. @tostadas was that your work in the spine/choil? Sharpness and cutting ability are same.

Yea I did the spine and choil. I'll PM you

 

[pgugger]

A pair of ShiHan knives just arrived. My first knives from a non-Japanese maker. Bad lighting in these pics, more impressive in hand.

248 mm x 57 mm, 248 g custom telegraph clad W2 gyuto with burnt mesquite handle

210 mm 52100 petty with Thermory handle

 

[daddy yo yo]

A pair of ShiHan knives just arrived. My first knives from a non-Japanese maker. Bad lighting in these pics, more impressive in hand.

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248 mm x 57 mm, 248 g custom telegraph clad W2 gyuto with burnt mesquite handle

210 mm 52100 petty with Thermory handle

Big boy is just wow! Mine will arrive in a few weeks, too, can’t wait!

 

[shinyunggyun]

A pair of ShiHan knives just arrived. My first knives from a non-Japanese maker. Bad lighting in these pics, more impressive in hand.

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248 mm x 57 mm, 248 g custom telegraph clad W2 gyuto with burnt mesquite handle

210 mm 52100 petty with Thermory handle

Shehan prull be gettin sum @$$

 

[chefwp]

I finally decided to see for myself. I was surprised it got here so quickly, 5 days.

It helped me get an onion caramelizing on the range, and make my daughter a tomato, basil, and mozzarella sammich, so only limited observations so far. It is heavy compared to my other gyutos, no surprise there, with the full tang and workhorse profile. This is the first yo handled knife I've acquired in a very long time. I haven't noticed any imperfections, I think I will enjoy using this guy. Not sure what the unhemmed fabric is about that came with, but it is funky...

 

[Borealhiker]

I finally decided to see for myself. I was surprised it got here so quickly, 5 days.
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It helped me get an onion caramelizing on the range, and make my daughter a tomato, basil, and mozzarella sammich, so only limited observations so far. It is heavy compared to my other gyutos, no surprise there, with the full tang and workhorse profile. This is the first yo handled knife I've acquired in a very long time. I haven't noticed any imperfections, I think I will enjoy using this guy. Not sure what the unhemmed fabric is about that came with, but it is funky...

That’s a Tenugui towel. Lots of different cool designs. Lol, Not sure I like their web address on there tho. Edges are meant to fray. Hang them, drape them, table run them. Some nice art on some of them.

 

[Mlan]

View attachment 179887

A short while ago I jumped at the opportunity to add a The 9ine Gyuto to my collection. They don’t come up for often for sale are are notable for their quality and performance.

The Gyuto is forged with a 1.2519 steel core and a Damascus cladding composed of soft iron and 15n20 steel. The handle is made from carbon dated 8100 year old Red Gum. The blade has been given a Kasumi finish.

A few pics …

View attachment 179889
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[ ATTACH=full]179896[/ATTACH]

I was lucky to pick up a hanger steak and thought this would make a perfect “welcome to the family dinner”. I roasted the hanger steak in my precision oven sous vide style for two hours, to 117F internal at 120F roasting temperature and 100% steam. I finished the steak in a very hot pan for 5 minutes total on both sides. Sides were caramelized sweet onions and mushrooms. Serving temperature was about 127F

A few more pics …

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A great knife, having prepped a great meal and welcomed to its new “forever” home.

Robs work is great and the meal looks delicious. My home is always willing to adopt his work

 

[Bensonhai]

Mr. Itou R-2 Custom Damascus Santoku 180mm (7 inch) "Abalone Handle"

 

[tostadas]

Matsubara ginsan cleaver!

 

[Bico Doce]

First Shi.Han and it does not disappoint. Quick cut test with an onion and extra large sweet potato - almost no cutting resistance and no wedging. The grind and profile on this is seriously impressive.

AEBL, 245 mm, 4.5 mm spine width at heel.

 

[esoo]

First Shi.Han and it does not disappoint. Quick cut test with an onion and extra large sweet potato - almost no cutting resistance and no wedging. The grind and profile on this is seriously impressive.

AEBL, 245 mm, 4.5 mm spine width at heel.

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You don't see much of his AEBL around (but it does always sell out). Nice to hear some good comments as I'm waiting on a semi custom from him.

 

[BGY_888]

Kippington 225 Laser Grind 225/52100 K tip gyuto

 

[ReiHamono]

Shi.Han for the

 

[Brian Weekley]

About a year ago I decided to revise my approach to my knife collection. I decided to sell fifty of my knives and acquire a few higher quality knives. I made a few mistakes in the knives I sold and perhaps the biggest mistake was selling my treasured Comet. With a little help from my friends I managed to acquire a replacement Comet for my collection and here it is.

It’s a Honyaki Gyuto made from 26c3 steel and a d-shaped handle made from stabilized bog oak It is reportedly one of the last knives made by the maker before retirement. The specs are …

Blade Length … 227mm
Edge Length … 210mm
Depth at Heel … 53mm
Thickness measured at spine … Heel - 3.39mm, mid blade - 2.88mm, 1” from tip - 1.4mm
Weight … 194gms.

Here is a few pics …

To welcome this new treasure to the family I decided to utilize a very nice piece of hanger steak and a batch of vegetables into a beef stir fry … lots of chopping.

Some more pics …

There is no question that my new Comet is a great performer and you can rest assured I’ll never make the mistake of parting with it.

 

[Bico Doce]

View attachment 180399

About a year ago I decided to revise my approach to my knife collection. I decided to sell fifty of my knives and acquire a few higher quality knives. I made a few mistakes in the knives I sold and perhaps the biggest mistake was selling my treasured Comet. With a little help from my friends I managed to acquire a replacement Comet for my collection and here it is.

It’s a Honyaki Gyuto made from 26c3 steel and a d-shaped handle made from stabilized bog oak It is reportedly one of the last knives made by the maker before retirement. The specs are …

Blade Length … 227mm
Edge Length … 210mm
Depth at Heel … 53mm
Thickness measured at spine … Heel - 3.39mm, mid blade - 2.88mm, 1” from tip - 1.4mm
Weight … 194gms.

Here is a few pics …

View attachment 180399View attachment 180400View attachment 180401View attachment 180402View attachment 180407

To welcome this new treasure to the family I decided to utilize a very nice piece of hanger steak and a batch of vegetables into a beef stir fry … lots of chopping.

Some more pics …

View attachment 180404View attachment 180405View attachment 180408

There is no question that my new Comet is a great performer and you can rest assured I’ll never make the mistake of parting with it.

Congrats on getting this one back @Brian Weekley !

 

[tomborgstrom]

Just came in the mail today: Konosuke Sakai 'HD2' 150mm wa-honesuki kaku. 95/5 double bevel with right hand bias.

Haven’t used it yet, but am really impressed at how light it feels and how perfectly it is balanced. I have a feeling I’ll be seeing lots of chicken in the near future.

 

[preizzo]

I am definitely not a Japanese knife enthusiastic anymore but I could not resist.
Handles are made by the man Graydon DeCollibus

Btw ,when I am gonna to be able to download photos in high definition? It s 2022 ......

 

[esoo]

I am definitely not a Japanese knife enthusiastic anymore but I could not resist.
Handles are made by the man Graydon DeCollibus

Btw ,when I am gonna to be able to download photos in high definition? It s 2022 ......

There's a pixel limit somewhere. I think if you keep your pics below 4000 pixels on the long side you're good. Size is up to 20MB from the post I saw.

 

[RockyBasel]

Oh uh Japan. . . I was asked not to say, since the maker does local stuff mainly, and is at capacity already, but it's findable through the web. It's just a single guy in a dirt floor shop, in a rural part of Japan, who travels around occasionally to sell his knives. He mainly makes smaller sized knives, non-professional mainly, and usually 50% thicker than this

That is a very nice knife indeed - rural or not

 

[HumbleHomeCook]

Watanabe Pro 180 gyuto.

 

[Ikonaka]

View attachment 180399

About a year ago I decided to revise my approach to my knife collection. I decided to sell fifty of my knives and acquire a few higher quality knives. I made a few mistakes in the knives I sold and perhaps the biggest mistake was selling my treasured Comet. With a little help from my friends I managed to acquire a replacement Comet for my collection and here it is.

It’s a Honyaki Gyuto made from 26c3 steel and a d-shaped handle made from stabilized bog oak It is reportedly one of the last knives made by the maker before retirement. The specs are …

Blade Length … 227mm
Edge Length … 210mm
Depth at Heel … 53mm
Thickness measured at spine … Heel - 3.39mm, mid blade - 2.88mm, 1” from tip - 1.4mm
Weight … 194gms.

Here is a few pics …

View attachment 180400

View attachment 180403

View attachment 180400View attachment 180401View attachment 180402View attachment 180407

To welcome this new treasure to the family I decided to utilize a very nice piece of hanger steak and a batch of vegetables into a beef stir fry … lots of chopping.

Some more pics …

View attachment 180404View attachment 180405View attachment 180408

There is no question that my new Comet is a great performer and you can rest assured I’ll never make the mistake of parting with it.

Ugh, the dream. I came into the knife enthusiast scene right as he retired and I've been bummed ever since. Thus my eternal WTB posts haha. Congratulations on finding your unicorn again! It looks divine

 

[DF18]

Two new monosteel stunners. Kip laserpony 52100 and Hyde in 1084. Some insane taper and tips over here.

 

[blokey]

Two new monosteel stunners. Kip laserpony 52100 and Hyde in 1084. Some insane taper and tips over here.

Having been using the Kip for the last few days, this thing is just impressive, hardly pick up other knives at least for now.

 

[DF18]

Having been using the Kip for the last few days, this thing is just impressive, hardly pick up other knives at least for now.

I feel like that’s how I will be soon as well haha.