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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.

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  1. Jun 17, 2019 #13681

    Hassanbensober

    Hassanbensober

    Hassanbensober

    Active Member

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  2. Jun 17, 2019 #13682

    Hassanbensober

    Hassanbensober

    Hassanbensober

    Active Member

    Joined:
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    Location:
    St.paul mn
    One of my line cooks has been telling me about this huge old knife in his moms garage from his old family farm for years and he finally shows up with the thing. Tells me he wants to sell it. How could I not buy it. Foster brothers hog splitter this thing is razor sharp and ready for zombie bashing.
     
  3. Jun 17, 2019 #13683

    Marek07

    Marek07

    Marek07

    Senior Member

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    Melbourne, Australia
    The length is a little scary (to me) but otherwise, it's a lovely looking monster that came a knockin'! :)
     
  4. Jun 17, 2019 #13684

    Barashka

    Barashka

    Barashka

    Well-Known Member

    Joined:
    May 19, 2018
    Messages:
    126
    Location:
    Chicago
    Some initial thoughts:
    - much lighter in the hand then you'd think, almost wish it had a little more authority, maybe 1 more oz? maybe more forward balance ...
    - the balance is on the pinch grip
    - with very light good size excellent handle
    - ok/half rounded spine and choil, spine is good, choil could use a light touchup to be perfect
    - thin behind the edge, thin spine, doesn't seem to wedge
    - somewhat flexible blade, more so near tip
    - ever so slightly sticky etch, but had to really look for it, might just be in my head
    - perf tip through onions etc is excellent by my standards (home cook)
    - this makes a great bigger brother/cousin to the shibata
    - can't comment on food release yet, doesn't seem terrible or excellent.
    edit: - length at first is menacing, but worked out great because of my overly aggressive pinch grip, still precise, yet so much reach.
     
  5. Jun 17, 2019 #13685

    gstriftos

    gstriftos

    gstriftos

    Well-Known Member

    Joined:
    Feb 25, 2018
    Messages:
    77
    Location:
    Athens, Greece
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    Finally arrived!!
    J-knife v1rg1n1ty lost, I think I have got my self in a very deep hole..
     
    Last edited: Jun 17, 2019
  6. Jun 17, 2019 #13686

    Bert2368

    Bert2368

    Bert2368

    Senior Member

    Joined:
    Nov 29, 2018
    Messages:
    547
    Location:
    Hellish frozen Northern wasteland, aka MN
    20190617_083436.jpg

    JCK CarboNext 270mm gyuto.

    It's not elegant, but it is QUITE functional.

    Some day when I'm rich and famous, I'll buy a knife that's a piece of art, maybe. This one is balls out utilitarian and has a good "tool feel" about it for my tastes.

    (Edit)

    Got the suji a saya too, while I was about it. The sayas fit well, but those cheesy plastic pins are going to be replaced ASAP.

    20190617_084038.jpg
     
    Last edited: Jun 17, 2019
    Midsummer, M1k3 and Carl Kotte like this.
  7. Jun 17, 2019 #13687

    milkbaby

    milkbaby

    milkbaby

    Well-Known Doofus Supporting Member

    Joined:
    Aug 1, 2016
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    1,850
    Location:
    Sunny Florida
    Very visually striking knife! Pretty darn cool!
     
  8. Jun 18, 2019 #13688

    kevpenbanc

    kevpenbanc

    kevpenbanc

    Supporting Member

    Joined:
    Jun 4, 2014
    Messages:
    619
    195x47mm knife from a maker in Tasmania
    NewhamKnives on IG and Etsy.

    AEB-L blade with Tasmanian myrtle burl handle, weighing in at 136g.
    Spine and choil are nicely rounded.

    Nice taper and nice convex grinds.
    It was impressive cutting carrots, potatoes and sweet potatoes.

    Very light and nimble, can't really find fault.
    I picked it up off his Etsy store for AUD270, a steal.

    20190617_162004.jpg 20190617_161151.jpg 20190617_161209.jpg 20190617_161214.jpg
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    Durge, milkbaby and gstriftos like this.
  9. Jun 18, 2019 #13689

    Edson Che

    Edson Che

    Edson Che

    Well-Known Member

    Joined:
    May 31, 2019
    Messages:
    153
    Location:
    Wv USA
    Just recently bought them :

    1.Moritaka Hamono Gyuto chef knife. The blade is 273mm long, 55mm tall at the hill, 4mm thick at the spine and is made from the famous Aogami super steel hardened to HRC of 65


    2.Konosuke Sanjo MB_240mm_Gyuto_
     

    Attached Files:

  10. Jun 18, 2019 #13690

    Edson Che

    Edson Che

    Edson Che

    Well-Known Member

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    May 31, 2019
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    Location:
    Wv USA
    Love this handle very much !
     

    Attached Files:

    ChefShramrock likes this.
  11. Jun 18, 2019 #13691

    ChefShramrock

    ChefShramrock

    ChefShramrock

    Well-Known Member

    Joined:
    Apr 7, 2019
    Messages:
    47
    Location:
    Tennessee
    Yu Kurosaki R2 Shizuku 210mm(215)
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  12. Jun 18, 2019 #13692

    Edson Che

    Edson Che

    Edson Che

    Well-Known Member

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    153
    Location:
    Wv USA
    I have the 270 sujihiki :)
     
  13. Jun 18, 2019 #13693

    Edson Che

    Edson Che

    Edson Che

    Well-Known Member

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    Location:
    Wv USA
    Very thin edge ,
     
  14. Jun 19, 2019 #13694

    Colonel Mustard

    Colonel Mustard

    Colonel Mustard

    Well-Known Member

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    Jun 29, 2018
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    75
    I have the 240 gyuto myself and it just glides through carrots, turnip, you name it!
     
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  15. Jun 20, 2019 #13695

    Kai Wang

    Kai Wang

    Kai Wang

    Well-Known Member

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    Sep 17, 2018
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    Carl Kotte likes this.
  16. Jun 20, 2019 #13696

    minibatataman

    minibatataman

    minibatataman

    Senior Member

    Joined:
    Feb 21, 2018
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    369
    Location:
    Maastricht
    Shigs and katos are nice and all, but have you ever tried a Matus?
    I dub this the Matus Mark 1, it's what all the cool kids want.
    Just received it, been having fun with this little knife. 180mm petty that starts thick and tapers very nicely.

    IMG_20190620_135650.jpg

    IMG_20190620_135727.jpg
     
  17. Jun 20, 2019 #13697

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

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    Haha, I am not sure I am going to. It would be cool if I could do it (any advice is welcome), but it will probably stay in this condition. Sad but true.
     
  18. Jun 20, 2019 #13698

    bahamaroot

    bahamaroot

    bahamaroot

    Senior Member

    Joined:
    Jan 14, 2013
    Messages:
    1,204
    Funny you should say that...:D

    A new 240mm Kato Standard Aogami #2

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    Matus, Xenif, Jon-cal and 4 others like this.
  19. Jun 21, 2019 #13699

    ChefShramrock

    ChefShramrock

    ChefShramrock

    Well-Known Member

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    Location:
    Tennessee
    Jumped on the hype train. Mazaki nashiji W2 gyuto. 219mm length. Cherry & buffalo horn handle. Thick out the handle, then tapers out to the tip.
    [​IMG]
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  20. Jun 22, 2019 #13700

    jacko9

    jacko9

    jacko9

    Senior Member

    Joined:
    Dec 31, 2014
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    New 240mm (actually 232mm)
     

    Attached Files:

    pd7077, YG420, crocca86 and 4 others like this.
  21. Jun 22, 2019 #13701

    Nick112

    Nick112

    Nick112

    Well-Known Member

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    Apr 22, 2019
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    Location:
    Sweden
    Jacko what knife is that? And why do you cut into the cork?
     
  22. Jun 22, 2019 #13702

    jacko9

    jacko9

    jacko9

    Senior Member

    Joined:
    Dec 31, 2014
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    Nick - The cork is only to hold the knife in profile for taking a picture. I believe that the knife is a Kato 240mm Gyuto
     
  23. Jun 22, 2019 #13703

    Jville

    Jville

    Jville

    Senior Member

    Joined:
    Jan 2, 2018
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    That looks like a sweet little knife with alot of thought and skill.
     
    Carl Kotte and Von blewitt like this.
  24. Jun 23, 2019 #13704
    Nah, I just kept banging it until my untrained arm went limp and then try to get the best out of it on a grinder. The only thing done properly on this knife is HT by Robin :p
     
    Ryndunk and Lars like this.
  25. Jun 23, 2019 #13705

    dmonterisi

    dmonterisi

    dmonterisi

    Supporting Member

    Joined:
    Feb 9, 2019
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    Location:
    Las Vegas, NV
    First cuts with stainless Toyama 240. Initial impression is great. thinner overall than my kasumi. love the finish so far, hope the stainless cladding holds that beadblasted finish near the lamination line a bit longer than the kasumi.
     

    Attached Files:

    Carl Kotte likes this.
  26. Jun 23, 2019 #13706

    minibatataman

    minibatataman

    minibatataman

    Senior Member

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    Maastricht
    It really is. Ignore matus saying otherwise ;)
    Except the part about Robin's heat treatment, of course.
     
    Jville likes this.
  27. Jun 24, 2019 #13707

    luther

    luther

    luther

    Well-Known Member

    Joined:
    Nov 29, 2016
    Messages:
    45
    [​IMG]

    Benjamin Kamon 273x63 "Denty" 1.2519
     
    thebradleycrew, mack, CB1968 and 2 others like this.
  28. Jun 24, 2019 #13708

    WPerry

    WPerry

    WPerry

    Well-Known Member

    Joined:
    May 20, 2019
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    Location:
    MN, USA
    Not a knife for those with Trypophobia! :p
     
  29. Jun 24, 2019 #13709

    Michi

    Michi

    Michi

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    Jan 13, 2019
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    Brisbane, Australia
    Oh my God, it's full of dimples! ;)
     
  30. Jun 25, 2019 #13710

    dmonterisi

    dmonterisi

    dmonterisi

    Supporting Member

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    Feb 9, 2019
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    Location:
    Las Vegas, NV
    Kato 240 STD Blue w/buckeye burl and mammoth tusk handle. it’s next to a WH 240. The STD is about 232mm, while the WH is about 247mm.

    [​IMG]

    [​IMG]

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    WPerry likes this.

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