Daily Knife Pics. Any Knife. Join In!
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Moving down under for the next two:
(Kippington)
(Kippington)
how do you like the Mune?
My first, and still my favorite, Kamon after slicing up some yellowfin.
parbaked
Senior Member
Over the top...
parbaked
Senior Member
Early Shihan...
Second batch...
The one at the top left - Hiromoto was the first hand forged J knife that brought me deeper into this Rabbit hole
( It was from his last batch...does not make them any more. great cutter and fit and finish)
Top left to right:
The one at the top left - Hiromoto was the first hand forged J knife that brought me deeper into this Rabbit hole
( It was from his last batch...does not make them any more. great cutter and fit and finish)
Top left to right:
- Hiromoto - AS - Tsuchime [JCK]
- Yoshikazu Tanaka (Miura Itadaki) - White 2 [MIURA]
- Moritaka AS Kurouchi [MORITAKA]
- Anryu Aogami - Blue paper clad - Tsuchime [TKV]
- Murata Buho - Blue paper - Kurouchi [ CKTG]
- Yoshimi Kato - AS Nashiji [MIURA]
- Chan Chi Kee (CCK) Cleaver .. unknown carbon steel [Local Asian Store]
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I have only just gotten it. The size, weight, and profile are great for an all-around. It felt a little chunky on an apple test, so I will have to dial it in. But I think it is a very nice general purpose knife. I love a little extra toughness for this kind of knife. It may have to deal with crusty bread or nuts or things where a nail-flexing laser is not ideal.
That is quite a bit different than his original feather.
parbaked
Senior Member
One of these things is not like the others.
The tanaka x kyuzo with the persimmon handle is so attractive WOW
Wow, good eye!
To say a k tipped Tanaka x kyuzo is on my “to own” list is a bit of an understatement….. I’m slightly obsessed. My top knife to own is an extra height k tipped gyuto. Love Tanaka’s blue 1
.
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parbaked
Senior Member
Zakuri AS v pork jowls…
suji or gyuto? that KU finish is beautiful
parbaked
Senior Member
210 petty suji…love it.
Halcyon Forge 210x49
My daily drivers, the Matt Sicard duo.
It's dope, the tip flies through everything and Matt knew I like a flat profile from the gyuto profile I drew for myself.
Matt and I worked on that petty profile and as soon as I put it to use I knew it was a winner.
It really is. Mine is a magnacut, I can just go ham on acidic stuff all day and not lose an edge.
Matt and I worked on that petty profile and as soon as I put it to use I knew it was a winner.
duderubble
Member
My two new knives. I got into this craziness via pocket knives, mainly Case traditionals. I went to my local store, Shepherd Hills (which has all current case knives and in store all Henkels/Zwilling, Wusthoff and most Shun cutlery) and saw this Boker Automatic for under $60. Tried the mechanism once and was sold. It was dull as a butter knife but that was easily remedied. The Tojiro Nakiri is my first Japanese knife, got a good deal on ebay. It's not fancy but it sharpened up nice and looks good in my block (blends in with the Zwilling German knives).
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duderubble
Member
It's terrible having to drive by the mothership everyday on my way home from work. That's how this started. From pocket knives to kitchen knives.Shepherd Hills Cutlery has gladly accepted a good deal of my money.
Wait until we get you into a proper Japanese knife and you experience those geometries, steels and edges.
duderubble
Member
Yeah, I just entertained myself by taking 1/16" slices off the top of a tomato one-handed with that nakiri.Wait until we get you into a proper Japanese knife and you experience those geometries, steels and edges.
