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[Jbpruner]

The mailman arrived with both of these at the same time on Sat! Huge thanks to @enrico l and @picturepoet for making my knife dreams come true.

240mm x 58mm Yanick
185mm x 55mm Xerxes

 

[blokey]

Trying my hand at coffee etch

 

[enrico l]

The mailman arrived with both of these at the same time on Sat! Huge thanks to @enrico l and @picturepoet for making my knife dreams come true.

240mm x 58mm Yanick
185mm x 55mm Xerxes

Holy ****

 

[enrico l]

Another daily lineup. Loving this little wrought Halcyon

 

[Malcolm Johnson]

Another daily lineup. Loving this little wrought Halcyon View attachment 222858 View attachment 222857

Had that one for a small moment. A total beauty. I needed something less reactive for a busy line position with lots of cutting on the fly. But I sure miss it. Easy to use on just about anything and a lot more compact than a longer blade.

 

[tylerleach]

I love my iron clad bois but a lot of times when I’m working I just don’t wanna think about wiping/drying. My hds never disappoint

No they do not! I miss the two I have owned… I always thought the 180 petty or the Suji would be perfection. (what if they made an HD2 Cleaver!?!)
Regardless of your stance on lasers, you just can’t argue how perfect the grinds are. I would say the same about the Kono Sanjo/Yoshikane SKDs (very different knives but equally insane performance/ease of use)

 

[Jville]

No they do not! I miss the two I have owned… I always thought the 180 petty or the Suji would be perfection. (what if they made an HD2 Cleaver!?!)
Regardless of your stance on lasers, you just can’t argue how perfect the grinds are. I would say the same about the Kono Sanjo/Yoshikane SKDs (very different knives but equally insane performance/ease of use)

I’ve seen an HD2 cleaver on a video being used by someone, but that’s the only siting I’ve ever seen or heard of them. Would love one myself.

 

[Cliff]

Pretty close to Ashi Ginga, which is an amazing cleaver.

 

[tylerleach]

Pretty close to Ashi Ginga, which is an amazing cleaver.

I had never seen one before, I just looked it up… might have to track one of those down.

 

[Cliff]

They don't stay in stock long, but they're not as rare as the HD2

 

[cooktocut]

My 240 s grind kamon came out to play for an ungodly amount of garlic

 

[tostadas]

Some stuff for upcoming projects

 

[mengwong]

“Ok, whose turn is it to cut the pomelo?”

 

[miggus]

I didn't even want salad, but I had to cut something with it...

 

[Jbpruner]

Todays line up. Bog oak gang!

LaSuer Petty
Xerxes Nakiri
The 9 Gyuto

 

[HumbleHomeCook]

MSC Honesuki Mk 1, Mod 0

The original @MSicardCutlery honesuki. The first one and I still wouldn't change a thing. I will not get tired of saying how much I love this knife.

 

[parbaked]

Troopah cutting celery and a scallion for tuna salad…

 

[daddy yo yo]

New Merion Forge Western gyuto:

I seriously LOVE this knife!!!

 

[UHguy]

Pocket knives will always be my first love when it comes to sharp, pointy things. I was fortunate enough to pick up one I’ve been chasing for a bit. This is an Oz Machine Company Roosevelt in Z-Finit.

 

[Uncle Danny]

New knife day, haven’t even made a cut with it just yet. 240mm Tetsujin B2 Gyuto

View attachment 220559

Very jealous

 

[Heckel7302]

A couple of vintage Americans trimming and boning out a ham today. I really think the Forgecraft stiff boner is the GOAT boner. I just love that thing for pulling out large complicated shaped bones from pork.

 

[coxhaus]

A couple of vintage Americans trimming boning out a ham today. I really think the Forgecraft stiff boner is the GOAT boner. I just love that thing for pulling out large complicated shaped bones from pork. View attachment 223764

I have noticed with my round nose slicer I have issues using it on ham with bones. It works great on briskets. I have gone back to a 10-inch pointed slicer knife on hams. It works better around the bone when slicing. I recently bought a flexible 10-inch pointed slicer knife to try against my stiff knife.

 

[Heckel7302]

I have noticed with my round nose slicer I have issues using it on ham with bones. It works great on briskets. I have gone back to a 10-inch pointed slicer knife on hams. It works better around the bone when slicing. I recently bought a flexible 10-inch pointed slicer knife to try against my stiff knife.
View attachment 223799

My family of four can’t go through a 10 pound ham in one sitting, so I always fully debone and portion into three parts. Vac seal and freeze two for later.

That Dexter bullnose is a beast. It’s 14” long and weighs almost 250g. I just used it to trim the outside and portion the big pieces.

 

[HumbleHomeCook]

A good start...

Tsunehisa.

 

[pow_pow]

 

[Rideon66]

 

[Malcolm Johnson]

Trying out a northside via a fellow forum member and couldn’t help but take some pics. I haven’t done a brunoise this tight in a hot minute. 230x60 and about 240 grams of pure, sweet cutting action.

 

[M1k3]

Tosa Nakiri x Brussel Sprouts

 

[tylerleach]

New Merion Forge Western gyuto:

I seriously LOVE this knife!!!

Yessssss! There it is in action! I already know you are loving this thing….

 

[tylerleach]

Trying out a northside via a fellow forum member and couldn’t help but take some pics. I haven’t done a brunoise this tight in a hot minute. 230x60 and about 240 grams of pure, sweet cutting action. View attachment 224475 View attachment 224476 View attachment 224478 View attachment 224477 View attachment 224479

Faaaaaaaaaak this is seriously perfect. I wish that other forum member was me! I will hopefully be getting something very very similar to this later this year.