Show your newest knife buy

[Casaluz]

Just received a Tesshu Damascus Gyuto in Blue 1 steel. It is a beautiful an unusual knife that I asked Takeshi at Aframestokyo to order a long time ago. It is a single bevel gyuto which I have not seen before. I have been using it on both vegetables and proteins and it is absolutely marvelous in its performance. I love it. Here are a couple of pics

 

[420layersofdank]

Just received a Tesshu Damascus Gyuto in Blue 1 steel. It is a beautiful an unusual knife that I asked Takeshi at Aframestokyo to order a long time ago. It is a single bevel gyuto which I have not seen before. I have been using it on both vegetables and proteins and it is absolutely marvelous in its performance. I love it. Here are a couple of pics

Whoa that's cool but how is that different from a Deba? And from my experiences with SB knives, I would expect major steering , no? Very curious

 

[DamageInc]

Couldn't resist Maksim's sale. I fell so completely in love with my 300mm Toyama Noborikoi Sujihiki that I just had to have a gyuto from him as well.

247mm long, 56mm tall at the heel.

Sadly, the choil is not rounded, but that's an easy fix.

 

[marc4pt0]

I came duo close to snagging one of those Toyamas myself. I've heard great things about these

 

[Lefty]

I'm doing some stuff on one of those sujis. Very nice knives.

 

[Casaluz]

I have two debas and they are thicker with taller blades and different profile for the edge, although I can see myself using it on smaller fish as I would a deba. The Tesshu has the profile of a gyuto but it is single bevel and made with the same techniques as the traditional Japanese knives. It was made by Kenichi Shiraki, the same blacksmith that does knives for both Murray Carter and Takeshi Aoki I am experimenting with it now and I am far from being as knowledgeable as many others in this forum. I do not notice major steering but cutting does feel different. I find myself inclining the blade a little for proteins as I do with the yanagiba, however, with vegetables, the flat side follows better my knuckles and the bevel releases the food very nicely. I am really happy and I am learning by using it, which is a joy. It seems it is also very easy to put a great edge in the stones.

 

[Twistington]

Martell gyuto and Toyama sujihiki.

 

[Dave Martell]

Martell gyuto and Toyama sujihiki.

Dang, look at that handle! :doublethumbsup:

 

[panda]

toyama looks a bit like watanabe

 

[El Pescador]

Couldn't resist Maksim's sale. I fell so completely in love with my 300mm Toyama Noborikoi Sujihiki that I just had to have a gyuto from him as well.

247mm long, 56mm tall at the heel.

Sadly, the choil is not rounded, but that's an easy fix.

Did the exact same thing!

 

[ecchef]

Dang, look at that handle! :doublethumbsup:

Dan, is that your work?!

 

[Dave Martell]

toyama looks a bit like watanabe

That was my very first thought.

 

[Dave Martell]

Martell gyuto

Dang, look at that handle! :doublethumbsup:

Dan, is that your work?!

Yes it's Dan's handle. I've been waiting to see what he would do - he's got the skillz!

 

[Lefty]

That was my very first thought.

I'm doing some work on one, and I thought it was like Singatirin. Beautiful knife, no matter whose works it resembles.

 

[Lefty]

Yes it's Dan's handle. I've been waiting to see what he would do - he's got the skillz!

It's a beauty! Dan's work is always beautiful, but this one is maybe my favourite.

 

[aboynamedsuita]

Not sure if the same Toyama, but I have Ken Toyama nigiri-basami. Apparently there is an apprentice relationship going back several generations (Toyama's father was Shinichi's great grand father's apprentice), so perhaps that explains the resemblance (IIRC both from Sanjo too)?

 

[Von blewitt]

[/URL][/IMG]

 

[brainsausage]

[/URL][/IMG]

Tourne on the menu soon, I take it?

 

[Von blewitt]

Tourne on the menu soon, I take it?

I'm kind of obliged to now

 

[brainsausage]

I'm kind of obliged to now

It is potato season. Well, it is in the states anyways...

 

[marc4pt0]

Tourne Broccoli stems. Yummy And pretty

 

[mikedtran]

180mm Kasumi Wakui Gyuto. Got it for an exceptional bargain at ~$100 USD shipped

 

[TheDispossessed]

First pocket knife, figured I'd start strong.

 

[aboynamedsuita]

View attachment 29261

First pocket knife, figured I'd start strong.

:shocked3: never thought I'd see you with a takeda lol.

 

[TheDispossessed]

I keep trying! maybe third time is the charm. I'm actually pretty impressed with this one overall so far, makes a hell of a box opener always.

:shocked3: never thought I'd see you with a takeda lol.

 

[chinacats]

I keep trying! maybe third time is the charm. I'm actually pretty impressed with this one overall so far, makes a hell of a box opener always.

Does it have a locking mechanism?

 

[TheDispossessed]

Does it have a locking mechanism?

just my thumb. fingers crossed....but maybe that makes it worse.

 

[sharptools]

My 180mm Wakui came in today. Stainless clad white #2. Not a laser but performs very well. Used it to make 3 dishes for dinner tonight, finely minced a couple of onions, garlic, diced carrots, celery and zucchini. Slight patina already as you can see but core steel is pretty typical of white #2 which is not very reactive at all. The handle is ho wood with buffalo ferrule and large as mikedtran mentioned. I took a picture of it next to my 210 Gesshin Ginga for comparison. The spine is rounded all the way and choil is lightly rounded. Overall pretty good fit and finish but not at the same level as my Gesshin Ginga. I can't quite tell if the gap in handle is filled or not and may need to fill to prevent stuff from going inside.

For ~$100 shipped I don't know what more I can ask for.

 

[Bigbadwolfen]

Where did you guys get those wakui for such a bargain price?

 

[pjotr]

CleanCut.se had them for 795sek