Show your newest knife buy

[blokey]

Probably the smallest knife I ever had… Moki, just slightly longer than a folded para 2, came with a display case and a mini cutting board

 

[cleanfil]

Probably the smallest knife I ever had… Moki, just slightly longer than a folded para 2, came with a display case and a mini cutting board

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What's the edge length? Super cool looking!

 

[blokey]

What's the edge length? Super cool looking!

Only 50mm

 

[Genghis_F]

This showed up today

Need me a new chicken knife

 

[NickMinton]

Time to give some serious kudos for my newest knife

1. @Uncle Danny Wrought Iron Workhorse Gyuto

I saw the original posting that @Uncle Danny put up of his first batch of workhorse gyuto's he did in collaboration with a local blacksmith in Denmark and was immediately intrigued as I'm a lover of workhorses but they also just...looked awesome.

I sent Daniel a message inquiring if any of them were for sale as the specs of them looked right up my alley and lucky for me, I was able to purchase one.

I've since had it for about a week and a half, just in time to do a bunch of meal prepping with my parents and family coming into town for several days. On the same day, I also got one of the new Wakui 270 workhorses from JNS and decided to do a lot of prep side by side between the two to see how they were.

Long story short, @Uncle Danny knocked it out of the park on his first at-bat.

The knife is silent in carrots in the front half and has very light cracking on the back half with no wedging. As a home cook, this isn’t anything that bothers me. Overall taper from heel to tip is done really well and bruinoise cuts for onions including horizontal cuts were not an issue for me.

Food release is pretty good and pull slices through foods (ex: diced potatoes) left everything in place for 90% of the produce I cut.

Dense foods weren’t a problem for me, Including sweet potatoes and carrots, no cracking on the sweet potatoes!

The only change / consideration that Daniel and I talked about was where the cladding met the core steel as one side its fairly close to the edge.

Did a sharpening session to see how the metal reacted and no problems there either. JNS 800, Natsuya, and then a Tajima made it fall through paper towels and toilet paper. Probably spent 5 minutes total to do this.

I already told Daniel this but it's tied for second on my best cutting workhorse knives. My favorite is Xerxes Workhorse, which is much lighter (275g vs. 340g for this knife) and probably not a fair comparison. Sitting tied in second is this knife and the new Wakui 270. This knife cuts better than a Shi.Han I have as well as a Jiro

Keep your eyes peeled gang, there's a new maker in town

(Please ignore the snoring on the video, I had my newborn swaddled to me when taking it)

 

[OkayMode]

Time to give some serious kudos for my newest knife

1. @Uncle Danny Wrought Iron Workhorse Gyuto

I saw the original posting that @Uncle Danny put up of his first batch of workhorse gyuto's he did in collaboration with a local blacksmith in Denmark and was immediately intrigued as I'm a lover of workhorses but they also just...looked awesome.

I sent Daniel a message inquiring if any of them were for sale as the specs of them looked right up my alley and lucky for me, I was able to purchase one.

I've since had it for about a week and a half, just in time to do a bunch of meal prepping with my parents and family coming into town for several days. On the same day, I also got one of the new Wakui 270 workhorses from JNS and decided to do a lot of prep side by side between the two to see how they were.

Long story short, @Uncle Danny knocked it out of the park on his first at-bat.

The knife is silent in carrots in the front half and has very light cracking on the back half with no wedging. As a home cook, this isn’t anything that bothers me. Overall taper from heel to tip is done really well and bruinoise cuts for onions including horizontal cuts were not an issue for me.

Food release is pretty good and pull slices through foods (ex: diced potatoes) left everything in place for 90% of the produce I cut.

Dense foods weren’t a problem for me, Including sweet potatoes and carrots, no cracking on the sweet potatoes!

The only change / consideration that Daniel and I talked about was where the cladding met the core steel as one side its fairly close to the edge.

Did a sharpening session to see how the metal reacted and no problems there either. JNS 800, Natsuya, and then a Tajima made it fall through paper towels and toilet paper. Probably spent 5 minutes total to do this.

I already told Daniel this but it's tied for second on my best cutting workhorse knives. My favorite is Xerxes Workhorse, which is much lighter (275g vs. 340g for this knife) and probably not a fair comparison. Sitting tied in second is this knife and the new Wakui 270. This knife cuts better than a Shi.Han I have as well as a Jiro

Keep your eyes peeled gang, there's a new maker in town

(Please ignore the snoring on the video, I had my newborn swaddled to me when taking it)

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Soooo @Uncle Danny when are you hitting me up for some UK market beta testing??

 

[nipsy]

Probably the smallest knife I ever had… Moki, just slightly longer than a folded para 2, came with a display case and a mini cutting board

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Well no one is going to be accusing you of compensating.

 

[Uncle Danny]

Time to give some serious kudos for my newest knife

1. @Uncle Danny Wrought Iron Workhorse Gyuto

I saw the original posting that @Uncle Danny put up of his first batch of workhorse gyuto's he did in collaboration with a local blacksmith in Denmark and was immediately intrigued as I'm a lover of workhorses but they also just...looked awesome.

I sent Daniel a message inquiring if any of them were for sale as the specs of them looked right up my alley and lucky for me, I was able to purchase one.

I've since had it for about a week and a half, just in time to do a bunch of meal prepping with my parents and family coming into town for several days. On the same day, I also got one of the new Wakui 270 workhorses from JNS and decided to do a lot of prep side by side between the two to see how they were.

Long story short, @Uncle Danny knocked it out of the park on his first at-bat.

The knife is silent in carrots in the front half and has very light cracking on the back half with no wedging. As a home cook, this isn’t anything that bothers me. Overall taper from heel to tip is done really well and bruinoise cuts for onions including horizontal cuts were not an issue for me.

Food release is pretty good and pull slices through foods (ex: diced potatoes) left everything in place for 90% of the produce I cut.

Dense foods weren’t a problem for me, Including sweet potatoes and carrots, no cracking on the sweet potatoes!

The only change / consideration that Daniel and I talked about was where the cladding met the core steel as one side its fairly close to the edge.

Did a sharpening session to see how the metal reacted and no problems there either. JNS 800, Natsuya, and then a Tajima made it fall through paper towels and toilet paper. Probably spent 5 minutes total to do this.

I already told Daniel this but it's tied for second on my best cutting workhorse knives. My favorite is Xerxes Workhorse, which is much lighter (275g vs. 340g for this knife) and probably not a fair comparison. Sitting tied in second is this knife and the new Wakui 270. This knife cuts better than a Shi.Han I have as well as a Jiro

Keep your eyes peeled gang, there's a new maker in town

(Please ignore the snoring on the video, I had my newborn swaddled to me when taking it)

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Thank you so much for the kind words Nick. And for being a top notch guy to work with and doing trades

 

[Uncle Danny]

Soooo @Uncle Danny when are you hitting me up for some UK market beta testing??

Hopefully I can start up next week on the gyutos. I’ll PM you some pictures and we can talk there. Would love to send one your way

 

[A.Malcolm.ations]

Hopefully I can start up next week on the gyutos. I’ll PM you some pictures and we can talk there. Would love to send one your way

I’m exceptionally curious about the knives too! Stoked to see where this goes. Looks like a great time and right up my alley in a lot of ways

 

[A.Malcolm.ations]

Time to give some serious kudos for my newest knife

1. @Uncle Danny Wrought Iron Workhorse Gyuto

I saw the original posting that @Uncle Danny put up of his first batch of workhorse gyuto's he did in collaboration with a local blacksmith in Denmark and was immediately intrigued as I'm a lover of workhorses but they also just...looked awesome.

I sent Daniel a message inquiring if any of them were for sale as the specs of them looked right up my alley and lucky for me, I was able to purchase one.

I've since had it for about a week and a half, just in time to do a bunch of meal prepping with my parents and family coming into town for several days. On the same day, I also got one of the new Wakui 270 workhorses from JNS and decided to do a lot of prep side by side between the two to see how they were.

Long story short, @Uncle Danny knocked it out of the park on his first at-bat.

The knife is silent in carrots in the front half and has very light cracking on the back half with no wedging. As a home cook, this isn’t anything that bothers me. Overall taper from heel to tip is done really well and bruinoise cuts for onions including horizontal cuts were not an issue for me.

Food release is pretty good and pull slices through foods (ex: diced potatoes) left everything in place for 90% of the produce I cut.

Dense foods weren’t a problem for me, Including sweet potatoes and carrots, no cracking on the sweet potatoes!

The only change / consideration that Daniel and I talked about was where the cladding met the core steel as one side its fairly close to the edge.

Did a sharpening session to see how the metal reacted and no problems there either. JNS 800, Natsuya, and then a Tajima made it fall through paper towels and toilet paper. Probably spent 5 minutes total to do this.

I already told Daniel this but it's tied for second on my best cutting workhorse knives. My favorite is Xerxes Workhorse, which is much lighter (275g vs. 340g for this knife) and probably not a fair comparison. Sitting tied in second is this knife and the new Wakui 270. This knife cuts better than a Shi.Han I have as well as a Jiro

Keep your eyes peeled gang, there's a new maker in town

(Please ignore the snoring on the video, I had my newborn swaddled to me when taking it)

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Wow I’m really having terribly thoughts right now. That is a beauty! Looks like a properly good workhorse

 

[Molokai Livin']

Lucid got on my radar after seeing several pics and positive comments here on KKF over the last several months. I finally got around to getting my own. The gyuto is 241x60. I don’t typically use bunkas, but I wasn’t able to pass up this one, it just looked too sexy. It comes in at 195x54. I haven’t used either yet (they just literally got here), but they sure do look and feel really good. Also, Travis is a joy to deal with, and I have a custom in the works with him

 

[TheDza]

Was lucky enough to grab a knife from @eddworks drop this weekend. My first knife from Eddie and first from a Western marker as well! I'm sure this will lead me down the rabbit hole...

 

[Uncle Danny]

I’m exceptionally curious about the knives too! Stoked to see where this goes. Looks like a great time and right up my alley in a lot of ways

Thanks a lot
It’s been a bit quiet, but we are about to pick things up again. I’ll try to post more pictures these coming weeks

 

[Genghis_F]

Mikami double bevel yanagibi
NOS forged by Masayuki finished by his son Sadanao- the sword smith
At a Sakai 210 mm, it’s the longest Mikami I’ve seen

It’s pretty rustic and I suspect it’s been sitting in a warehouse for some time - there is some minor pitting
Michael says he found it in Chiyoda
Super happy to find this- probably the closest thing to a gyuto ima find from mikami
Thanks for looking

 

[jaydee]

At a Sakai 210 mm, it’s the longest Mikami I’ve seen

Hope their swords are longer than 210mm because otherwise they would have to call them daggers.

Looks like a nice protein knife for the home cook!

 

[enchappo]

Lucid got on my radar after seeing several pics and positive comments here on KKF over the last several months. I finally got around to getting my own. The gyuto is 241x60. I don’t typically use bunkas, but I wasn’t able to pass up this one, it just looked too sexy. It comes in at 195x54. I haven’t used either yet (they just literally got here), but they sure do look and feel really good. Also, Travis is a joy to deal with, and I have a custom in the works with him

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I am not a bunka guy either, but if I didn’t already have a custom on order from Travis when he posted this I would have snapped this up. And still a bit sad I didn’t tbh! I think you will really enjoy both of these.

 

[pgugger]

Decided I needed a 360 mm gyuto in my life so I picked this Misono Swedish Carbon. Here it is with a Toyama 303 mm sujihiki, Wakui 274 mm workhorse, and Victorinox 3.25” paring knife for scale:

 

[daddy yo yo]

Lundberg cutie I purchased from @thebradleycrew:

 

[Uncle Danny]

Looks badass! How’s that handle for comfort?

 

[daddy yo yo]

Looks badass! How’s that handle for comfort?

That’s a great question! When I saw the knife when it was sold originally on Lundberg‘s website I thought that I must be very uncomfortable. A friend of mine owns the bigger sibling of this knife and he said it feels like any other handle. And it really does! I really love this knife!

 

[Uncle Danny]

I was thinking the exact same thing. Uncomfortable handle but looks nice.
But of course it works out well, why else make it

But congrats on what looks to be a awesome knife

 

[jacobwilder5]

A couple of tasty middleweights today.

Migoto white 1 240
Konosuke Sumiiro (Nihei) 165 nakiri

 

[Jovidah]

Decided I needed a 360 mm gyuto in my life so I picked this Misono Swedish Carbon. Here it is with a Toyama 303 mm sujihiki, Wakui 274 mm workhorse, and Victorinox 3.25” paring knife for scale:
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Genuine question... as badass as they look, what do you intend to use it for?
I've sometimes been tempted to buy one of those massively oversized knives just because of the cool factor, but I could never think of a valid excuse.

 

[Blank Blades.]

Genuine question... as badass as they look, what do you intend to use it for?
I've sometimes been tempted to buy one of those massively oversized knives just because of the cool factor, but I could never think of a valid excuse.

Use it as a cow sword

 

[jjsoviet]

Ohohoho

 

[pgugger]

Genuine question... as badass as they look, what do you intend to use it for?
I've sometimes been tempted to buy one of those massively oversized knives just because of the cool factor, but I could never think of a valid excuse.

I don’t have a valid excuse, honestly. I just wanted a giant knife, and when I realized it’s also the year of the dragon, I found all the justification I needed

Use it as a cow sword

Probably the only correct answer.

 

[jjsoviet]

Good ol' TF Maboroshi 185

Mom wanted something with a cool finger choil so it's an obvious choice

 

[mengwong]

Use it as a cow sword

to kill the 30-50 feral cows that run into your yard within 3-5 mins while your small kids play

 

[jjsoviet]

Decided I needed a 360 mm gyuto in my life so I picked this Misono Swedish Carbon. Here it is with a Toyama 303 mm sujihiki, Wakui 274 mm workhorse, and Victorinox 3.25” paring knife for scale:
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Brisket/beef rib slicer