Show your newest knife buy

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

Help Support Kitchen Knife Forums by donating:

  1. Dec 11, 2019 #15001

    ashy2classy

    ashy2classy

    ashy2classy

    Senior Member

    Joined:
    Feb 1, 2017
    Messages:
    1,273
    [​IMG]
     
    pd7077, Jon-cal and jimmy_d like this.
  2. Dec 11, 2019 #15002

    Byphy

    Byphy

    Byphy

    By

    Joined:
    Jun 6, 2019
    Messages:
    74
    Location:
    East Bay, CA
    Sold my Kono GS+ when I wanted to try new knives, regretted it immediately. Always wanted a Masamoto profiled gyuto. Killed 2 birds with one stone here. Kono GS+ Togatta. It’s the older version too where the machi isn’t exposed. Pretty juiced to put this to work.
     

    Attached Files:

    Kristoffer and Caleb Cox like this.
  3. Dec 11, 2019 #15003

    jonnachang

    jonnachang

    jonnachang

    Supporting Member

    Joined:
    Feb 28, 2011
    Messages:
    261
    Location:
    South Jersey
    240 mm Damascus Gyuto in 1.2519 steel with western handle and saya in Gidgee by @goldeband_knife_and_tool. 4DE43927-269D-4533-9CDB-67C6D073A2E4.jpg
     
  4. Dec 12, 2019 #15004

    Jon-cal

    Jon-cal

    Jon-cal

    Well-Known Member

    Joined:
    Jul 15, 2018
    Messages:
    282
    Knife is done! Jeff just sent me these pics. Stunning stuff

    C414A1B0-CBD6-47AD-9114-83A7E9541DAC.jpeg D2682939-2F31-4544-8472-54A94300DC6E.jpeg FE962993-4C45-44D3-8ADB-753323E6258F.jpeg
     
  5. Dec 12, 2019 #15005

    nakneker

    nakneker

    nakneker

    Supporting Member

    Joined:
    Apr 28, 2018
    Messages:
    603
  6. Dec 12, 2019 #15006

    F-Flash

    F-Flash

    F-Flash

    Senior Member

    Joined:
    Sep 3, 2014
    Messages:
    583
    This ku mazaki came yesterday from the mail. It's the one from @pkjames bfcm sale.
    [​IMG]

    [​IMG]

    [​IMG]

    Oh boy it's big boy and cuts so nicely!

    300g
    52,5mm tall
    245mm long
    7mm spine at handle

    I used to have kato kikuryu about same size and in use, I think I prefer this. It's been long time thought. And who uses those kikiryus anyway
     
  7. Dec 12, 2019 #15007

    IsoJ

    IsoJ

    IsoJ

    Supporting Member

    Joined:
    Aug 4, 2019
    Messages:
    237
    Location:
    Finland
    Some knife envy here :D, I had it in my cart but barely missed it.
     
    jonnachang likes this.
  8. Dec 12, 2019 #15008

    F-Flash

    F-Flash

    F-Flash

    Senior Member

    Joined:
    Sep 3, 2014
    Messages:
    583
    I was lucky to see it instantly when he put it up. I added it to my cart, hesitated, removed it. Came back in five minutes and had to buy it. :D
     
    CiderBear and IsoJ like this.
  9. Dec 12, 2019 #15009

    Martin Lind

    Martin Lind

    Martin Lind

    New Member

    Joined:
    Dec 9, 2019
    Messages:
    4
    Location:
    Sweden
    Got a new blade and i put a octaginal wa handle on it. Sharpend it on Hideriyama stone so now its psyko sharp.
     

    Attached Files:

    Brian Weekley and ashy2classy like this.
  10. Dec 12, 2019 #15010

    Kgp

    Kgp

    Kgp

    Supporting Member

    Joined:
    May 18, 2012
    Messages:
    168
    Beautiful!

    What is it?

    Ken
     
  11. Dec 13, 2019 #15011

    fuzion

    fuzion

    fuzion

    Well-Known Member

    Joined:
    Jul 28, 2018
    Messages:
    115
  12. Dec 13, 2019 #15012

    Josh

    Josh

    Josh

    Founding Member

    Joined:
    Apr 3, 2011
    Messages:
    195
    Shigeki Tanaka R2 Ironwood Gyut mixing well with my alternating knives (the koishis's never get removed) IMG_20191212_194109.jpeg IMG_20191212_194055.jpeg 00000IMG_00000_BURST20191212194924475_COVER.jpeg IMG_20191212_194308.jpeg
     
  13. Dec 13, 2019 #15013

    Xenif

    Xenif

    Xenif

    Senior Member

    Joined:
    Jan 3, 2018
    Messages:
    1,221
    I had it in mine too
     
  14. Dec 13, 2019 #15014

    CiderBear

    CiderBear

    CiderBear

    Senior Member

    Joined:
    May 23, 2019
    Messages:
    630
    Location:
    United States
    M1k3 likes this.
  15. Dec 13, 2019 #15015

    fuzion

    fuzion

    fuzion

    Well-Known Member

    Joined:
    Jul 28, 2018
    Messages:
    115
    A stainless clad blue steel gyuto from best made co. Picked it up for cheap a little while ago and it actually performs ok.
     
    CiderBear likes this.
  16. Dec 13, 2019 #15016

    CiderBear

    CiderBear

    CiderBear

    Senior Member

    Joined:
    May 23, 2019
    Messages:
    630
    Location:
    United States
    Ah, I thought it was a Heiji or something. It looks really nice
    :rolleyes:
     
  17. Dec 13, 2019 #15017

    fuzion

    fuzion

    fuzion

    Well-Known Member

    Joined:
    Jul 28, 2018
    Messages:
    115
    Yeah, I was surprised for about $100 it actually has a good chestnut handle. A nice middle weight beater for me.
     
  18. Dec 13, 2019 #15018

    valgard

    valgard

    valgard

    Stones Addict (terminal case)

    Joined:
    Jan 5, 2017
    Messages:
    2,692
    Location:
    Calgary, AB
  19. Dec 13, 2019 #15019

    Brian Weekley

    Brian Weekley

    Brian Weekley

    Supporting Member

    Joined:
    May 21, 2019
    Messages:
    506
    Location:
    Victoria BC Canada
    Over the past year I have been using a Moritaka AS Nakiri for my daily vege chopper. When Ian posted a Catcheside nakiri on BST I jumped at the chance to buy it. It arrived a couple of days ago and the problem then became what dish to make to welcome it to the family. If you go looking for the soul of Canada there’s a good chance you will find it in Newfoundland. They have a dish called 7 Layer Supper .... or seven layah suppah in the vernacular. It’s a dish of all vegetables save for some chunks of bologna scattered on top. This isn’t fine dining folks but it will feed a family of ten on a cold winters night for pennies a dish. Here’s a few pics of the Catcheside in action and 7 layer supper.
    CA770931-FDD1-485D-B0FC-7CA315664253.jpeg 3C046515-F00B-4361-BDDB-BA5C0F9FF14C.jpeg 4C2E2BB0-6986-44CB-9C53-8E5D409ED595.jpeg DD049E3A-1FF2-4BAD-A948-7B842B8F6B06.jpeg 513D69B3-BC53-48A5-AAB3-54DA1CCB2FF3.jpeg 421EAEDE-2720-4B92-9D74-4AEFF3E0EF35.jpeg 6F1B0934-C5BE-4669-A652-8CB50D430BF8.jpeg
     
  20. Dec 13, 2019 #15020

    ian

    ian

    ian

    Supporting Member

    Joined:
    Dec 18, 2017
    Messages:
    1,207
    Location:
    Boston, MA
    I love that you post cooking shots in this thread, not just beauty shots. We need more of that!
     
    jimmy_d and Brian Weekley like this.
  21. Dec 13, 2019 #15021

    Brian Weekley

    Brian Weekley

    Brian Weekley

    Supporting Member

    Joined:
    May 21, 2019
    Messages:
    506
    Location:
    Victoria BC Canada
    Thanks Ian. I choose the knives that I buy very carefully. When a knife arrives it becomes a member of my family and I pick a dish to cook that features them. To me the best way that I can respect the maker and the knife is to use it. I like buying used knives. I like them to have patina. I don’t mind that they have been sharpened repeatedly and need thinning. I think the maker would smile to know that the knife he or she gave life to was continuing in the manner they intended and are being used.

    At the same time I don’t have a problem at all with collectors who don’t use their knives. Many of the knives that are posted here are absolutely gorgeous and I can understand the pleasure that the owner gets from just sitting with a glass of wine and admiring them. They are true works of art. I must also admit that when I pay north of 1k for a knife I get a little reluctant to use it. It’s a lot of money and I know signs of use reduce the value to many people. Even so ... they must be used for that welcoming meal at least .... even if they are a relatively rare and priceless item.

    While I’m writing this note I’ll add one more pic that I missed from the dish. It’s the carrot picture. I had to hunt all day to find the right big sweet carrot that I wanted for the Catcheside welcome to the family dish. The Catcheside was a wonder slicing the vege’s for this meal.

    07706276-AE02-4C9D-BA30-7B1F091A2882.jpeg
     
  22. Dec 13, 2019 #15022

    Mathias Z.

    Mathias Z.

    Mathias Z.

    Active Member

    Joined:
    Oct 31, 2018
    Messages:
    31
    Location:
    Austria
    Gesshin Ittetsu 270 - 53 mm tall at heel - 213 g ​
    [​IMG]
    [​IMG]
     
    Last edited: Dec 13, 2019
    YG420, Matus, jimmy_d and 3 others like this.
  23. Dec 13, 2019 #15023

    Mathias Z.

    Mathias Z.

    Mathias Z.

    Active Member

    Joined:
    Oct 31, 2018
    Messages:
    31
    Location:
    Austria
    so how can I post images in full quality here? seems image hosting links don´t work?!
     
    Last edited: Dec 13, 2019
  24. Dec 13, 2019 #15024

    F-Flash

    F-Flash

    F-Flash

    Senior Member

    Joined:
    Sep 3, 2014
    Messages:
    583
    Copy the URL from imgur and paste it after pressing the image picture next to smiley picture.
     
  25. Dec 13, 2019 #15025

    Mathias Z.

    Mathias Z.

    Mathias Z.

    Active Member

    Joined:
    Oct 31, 2018
    Messages:
    31
    Location:
    Austria
    copy that :)
     
  26. Dec 13, 2019 #15026

    Eloh

    Eloh

    Eloh

    Well-Known Member

    Joined:
    Dec 20, 2015
    Messages:
    249
  27. Dec 13, 2019 #15027

    captaincaed

    captaincaed

    captaincaed

    Senior Member

    Joined:
    Aug 29, 2017
    Messages:
    604
    I was just thinking this too
     
    Brian Weekley likes this.
  28. Dec 13, 2019 #15028

    captaincaed

    captaincaed

    captaincaed

    Senior Member

    Joined:
    Aug 29, 2017
    Messages:
    604
    I'm going to be at JKI in a couple days, and I've been eyeing these for a long time. How's she cut?
     
    CiderBear likes this.
  29. Dec 13, 2019 #15029

    CiderBear

    CiderBear

    CiderBear

    Senior Member

    Joined:
    May 23, 2019
    Messages:
    630
    Location:
    United States
    I'd love to hear about the Ittetsu as well. Pinging @labor of love since he's like the only other person who's owned one
     
  30. Dec 13, 2019 #15030

    Mathias Z.

    Mathias Z.

    Mathias Z.

    Active Member

    Joined:
    Oct 31, 2018
    Messages:
    31
    Location:
    Austria
    I just did get her today, too early to judge but: for a 270 with 213 g feels nimble, balance point slightly blade forward, the grind has a continuous convexity, it is thin for 1/3 of the blade than it transitions over a shoulder - where the blade becomes a little thicker > personally I think it helps with food release. Only had the chance to cut a few onions, carrots, celery, mushrooms the knive cuts very well with a tactile feedback, not to sticky, push cuts, pull cuts, rocking! - no drawbacks. The blacksmith and sharpener clearly know what they are doing. The flatter section being wider on the back of the blade - getting smaller to the front (which is strange because many high performing knife have a very different type of grind towards the tip). The shape reminds me a bit of my Sakai Takayuki Ginsan-, only thing the shoulder changing suddenly not so continously. The cladding is very reactive - I have the feeling that my search for a Shirogami #2 of good quality may end here. :) I will take it to the board the next few weeks, and maybe write a more detailed review for those of you interested.
    [​IMG]
    [​IMG]
     

Draft saved Draft deleted

Share This Page