cholula69
Active Member
It’s a nice shop and they sell direct so the prices are very reasonable.
Show your newest knife buy
- Thread starter Mr.Magnus
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Blademaster
Active Member
Is this a forced-patina blade?
Hockey3081
Senior Member
Parkerized cru forge v.
I just ordered a version of this in magnacut, looks like a magnificent knife. Love your description.
Awesome knife. The chicken also looks really good. What kinda chicken is it?« Chicken Run » by Karol Karys
Honyaki with a meteorite saya from @SylvainM . I'm a sucker for honyaki (obviously), but this knife is fantastic.
My first real go with an S grind and I'm really enjoying it. Only issue in prep so far was a bit of cracking on very thick carrots but not a huge issue in my book. Just fun to use and look at.
My first real go with an S grind and I'm really enjoying it. Only issue in prep so far was a bit of cracking on very thick carrots but not a huge issue in my book. Just fun to use and look at.
This is a speciel one! Shuji Toyama Ironclad B2 240mm Western style deba(double bevel). It weight 396 grams when i Got it, is 60mm tall, and 7mm spine thickness out of the handle. This knife was ordered 20 years ago as a custom, and have just been sitting in a warehouse. I was lucky enough to buy this knife from @itabaryu_knife , who Said it might be the only one of its kind in the World. When i Got it in hand, i thought it could be really cool to make it an “Shuji Toyama workhorse gyuto”. It already Cut quite well, But with a little work i thought it could become amazing! So i Got my good mate Mikael to thin it down a little while still keeping the classic righty biased toyama grind, and give it a little more taper at the tip. It went from 396g down to 373g, and is now gliding through thick cold carrots, and the tip lasers through horizontal cuts in onions. Super happy how this one came out! Now it just needs a new handle, to match the rest of my collection!
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Oh, I look forward to seeing that. I think you'll be very pleased. I need a supersteel version of it too. I think he knows magnacut pretty well.
One of the things I love about Japanese smiths is how little their overall style changes over 20 years. That practically looks just like any other Toyama, just a thicc boy.
Fingal Ferguson 8.5” hidden tang VG10 Suminagashi w/ mammoth tooth and dyed poplar handle
Fingal Ferguson 6” boning w/ Suretouch handle
Fingal Ferguson 6” boning w/ Suretouch handle
If it ain’t broke, don’t fix it
Beautiful with amazing specs to boot (that taper!). His bog oak handles feel great. Lmk if you ever tire of it 
Bico Doce
aka Big Dice / Bocce Ballz / Big Douche
With matching chopsticks?!? Pure class
looks great. did you cut anything yet?
OkayMode
I am the pig Daveb's mama was talking about
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Seconded.
I’ve got a custom slot with him this month and still deciding what to ask for.
yes. The grind is nice. More middle weight and nimble. Mid-tip region is very nice and versatile. Profile is tall enough for big push cuts. Will bring it to work tomorrow for a longer sesh. Balance is very comfortable as well
I picked up this Simon off BST a few weeks ago and haven't really used anything else since. It's my first full tang handle in this style and it feels so good(225g). It's W1 not sure the cladding but its soft steel. Preformance wise id say this thing rips, can get stupid sharp, better than expected food release and nimble but still has this robust confidence that feels like it'll take anything. Would love to add another of his.
Verissimo 260 x 60 workhorse in Apex Ultra with Nickle and Wrought Iron
Ambonya Handle
Having fun with a lighter knife than I’ve been doing lately (275g), no problems with dinner prep tonight!
Love that Amboyna
Between this knife and the 270
From @ashy2classy , there’s been some serious Toyama heat lately
Both are fantastic
Just adding to the portfolio of lovely recent work by Simon. 26c3 suji with wrought cladding, 156g, 285x35mm tapering from 4.3mm to 1.8mm to 0.8mm. Simon's a pleasure to work with as well.
It's "new to me". Not sure how long it's been floating around, but it's in really nice shape.
Looks like the ones he put out about 10 years ago. I saw a writeup that he was planning to make 100 of them, numbered. But no number on this one so I'm not sure if it was a prototype or what the story is behind it.
Happy to have a super sharp blade that will hold an edge.
This is the first knife I've owned that isn't a sub $60 "don't care if someone drops it" blade. I won't be letting anyone touch this, lol. I'm new to this stuff and was generously gifted this knife.
Simon getting a lot of a love on here recently! He makes a beautiful knife so I'm not surprised. Definitely one of my favourites at the moment 
Raquin 270 gyuto (gyutohiki?) • 271x50 / 208g • xc10 clad 125sc • burnt oak mono
Yanick Puig 280 sujihiki • 281x41 / 221g • kurouchi wrought iron clad 135cr3 • santos rosewood + olivewood
Spåre 300 bread sword • 2092 mono • masur birch + walnut
Sugimoto #6 chuka bocho • iron clad shirogami 2
Eddworks S-grind 200 bunka • 202x71 / 238g • 52100 mono • ironwood mono
Kyohei Shindo 210 gyuto • iron clad aogami 2 • oak mono
HSC 180 petty • 180x40 / 141g • cruwear mono • ironwood + vulcanized fiber
I had enough self control to cancel my Haburn order, but not quite enough to resist the Yanick suji. Or the Raquin.
The Sugimoto, Shindo, and Eddworks were pickups just for fun.
And the HSC was because I was really wanting a nice large petty.
Which is why I now have three of them.
And two mini gyutos.
*Siiiigh.*
Mutsumi Hinoura Ajikataya AS Hakata, fun knife
Is this even a kitchen knife?
