Daily Knife Pics. Any Knife. Join In!

[HumbleHomeCook]

The current starting line up:

- Masakane SK Honesuki
- MAC Pro 125mm Petty
- Suncraft Senzo Black VG10 165mm Bunka
- Tsunehisa Ginsan 165mm Nakiri
- Akifusa 180mm AS/SS-Clad Gyuto
- Tsunehisa Ginsan 210mm Gyuto

 

[esoo]

 

[Receiver52]

 

[Receiver52]

The most used right now.

Takeda AS Classic
Y Tanaka B1
Takeda AS Classic
Denka
Jiro
Wat Special W2
Willison Custom Honesuki

 

[daddy yo yo]

Morihei.

 

[HumbleHomeCook]

View attachment 146452

Sweet line up! Thank you for sharing.

 

[Receiver52]

Presently on the bench.

Y Tanaka W1
Raquin
Konosuke FM W1
Munetoshi Honyaki W2
Y Tanaka Damascus B1
Wat Suji
Willison Custom

 

[Mikeadunne]

Presently on the bench.

Y Tanaka W1
Raquin
Konosuke FM W1
Munetoshi Honyaki W2
Y Tanaka Damascus B1
Wat Suji
Willison Custom

View attachment 146461

solid

 

[hien]

 

[Jovidah]

Wrong thread; that belongs in 'Daily sword pics'.

 

[Taz575]

Did someone say swords??

 

[WiriWiri]

Current strip of most used carbons (TF and Maz recently relegated).

Takeda, Tanaka (Tsubaya), Tanaka (Yohei), Tanaka (FM), Tiro*, Tanaka (JNS)

*Ok,Jiro then. But that buggered up the ’t‘ thing. Should have kept the TF out

 

[Matt Jacobs]

My current knife rack
Nordquist designs s grind
Mazaki Nakiri
Yoshikane gyuto burnt handle
Shiro Kamo with Sugi handle
Doghouse forge bunka
DCB custom gyuto

 

[TSF415]

 

[chefwp]

It's been a while since I used this one for more than a minute, Kagekiyo 210mm helped with the sardine salad mise en place. I forget what a great little knife this is. That's part of the problem, I often reach for something larger.

 

[KO88]

Current line up:

 

[Pie]

Mazaki’s distal taper/grind + ill advised, obsessive thinnings. I believe it may finally be thin enough. Maybe too thin. And yes, it’s bent

 

[refcast]

I believe it may finally be thin enough. Maybe too thin. And yes, it’s bent

That's the tip right. If that's a choil shot of a cleaver, that is really hard to do.

 

[Pie]

Definitely the tip. 240 migaki gyuto

 

[refcast]

I've gotten like 2-3 times as thick then stopped

 

[Knivperson]

My beloved KS style gyuto by @Isasmedjan

 

[uniliang]

Almost done re-polished this used T. Ikeda yanagiba 300mm.

Engraving: 堺一文字忠國作
Sakai Ichimonji Tadakuni Made

 

[Taz575]

Think they are thin enough?

 

[daddy yo yo]

@The Edge used for Okonomiyaki:

 

[demcav]

I bought this "Gyuhiki" from Carter about 15 years ago. The edge (heel to tip) is 320mm and heel to spine is 50mm. What was I thinking?

And next to a 215mm x 46mm Carter funayuki for a bit of perspective.

 

[parbaked]

Perceval 888 after a croque madame and some shishito peppers…

 

[PtownPhil]

AS Hakata by Matsumi Hinoura. 180mm.

 

[toast]

AS Hakata by Matsumi Hinoura. 180mm.

That’s quite the upswept profile! Very cool

 

[binsed]

My humble collection so far…

 

[HumbleHomeCook]

My humble collection so far…View attachment 147764

The rule is, you have to tell us what they are. That way us other noobs know what we're drooling over!