Show your newest knife buy

[labor of love]

It took me 7 years but I finally tracked down my unicorn.

 

[labor of love]

Also, found what was a bnib soft iron Toyama until 10 minutes ago. With Heiji handle.

 

[ashy2classy]

View attachment 69733 View attachment 69734 View attachment 69735 View attachment 69736 It took me 7 years but I finally tracked down my unicorn.

Congrats, dude! What is it?

 

[labor of love]

Congrats, dude! What is it?

Yoshikane v2 Tamamoku 270mm.

Here’s a small write up.
http://site.aframestokyo.com/japanese-chefs-knife/2012/04/15/yoshikane-tamamoku-wagyto-w-v2-vg10/

 

[CiderBear]

View attachment 69740
Also, found what was a bnib soft iron Toyama until 10 minutes ago. With Heiji handle.

I love it

 

[labor of love]

I love it

I have to swallow my words. For awhile I was like “people need to stop this endless Toyama Watanabe talk, we get it”

But after grabbing a Watanabe suji and this gyuto I’m back in the saddle again. Haha

 

[CiderBear]

I have to swallow my words. For awhile I was like “people need to stop this endless Toyama Watanabe talk, we get it”

But after grabbing a Watanabe suji and this gyuto I’m back in the saddle again. Haha

I'm guessing that you're gonna grab one of those cleavers then

 

[labor of love]

I'm guessing that you're gonna grab one of those cleavers then

Gotta win a scratch off first.

 

[ashy2classy]

Yoshikane v2 Tamamoku 270mm.

Here’s a small write up.
http://site.aframestokyo.com/japanese-chefs-knife/2012/04/15/yoshikane-tamamoku-wagyto-w-v2-vg10/

Awesome! Enjoy!

And welcome back to the Toyama/Wat train. I'm trying to get as many as I can, especially iron-clad Toyamas.

 

[TSF415]

View attachment 69733 View attachment 69734 View attachment 69735 View attachment 69736 It took me 7 years but I finally tracked down my unicorn.

That’s awesome!

What size is that Toyama? And where did you find it?

Also I’m really excited if you need to unload something’s now

 

[labor of love]

Thanks @pd7077 for the unicorn!!! You’re the man!

 

[nakneker]

New arrival...EM Knives 270x58 1.2442 Mono, workhorse grind. Mountain ash/ebony handle.

https://www.instagram.com/p/B7q2V7XnFYq/

Other Western makers take note: THIS is how you pack a custom knife. If you don't have a custom box, at least ship in a padded case.

That’s looks nice, have you tried it yet?

 

[valgard]

View attachment 69733 View attachment 69734 View attachment 69735 View attachment 69736 It took me 7 years but I finally tracked down my unicorn.

Yasss!

 

[pd7077]

Thanks @pd7077 for the unicorn!!! You’re the man!

Was hard to let it go, but glad it went to the right guy [emoji1303]

 

[Barmoley]

Was hard to let it go, but glad it went to the right guy [emoji1303]

He is a lefty, so not a right guy by definition

 

[panda]

cider quite likes the ho

 

[robenco15]

Deboned a chicken and stuffed it with a spinach mixture the other night for dinner and realized I cut up and debone chicken enough to warrant finally getting one of these. Tojiro DP Honesuki. Looks like it’s going to be a lot of fun!

 

[marc4pt0]

Halcyon Forge from BST recently. Surprised someone else didn't beat me to it. Such a nice blade, handle is very warm and comfortable in hand:

 

[daddy yo yo]

THAT choil shot!!!

 

[Briochy]

Halcyon Forge from BST recently. Surprised someone else didn't beat me to it. Such a nice blade, handle is very warm and comfortable in hand:

View attachment 69826 View attachment 69827

I felt the handle was too close to the heel. Only aesthetically, I'm sure it's great to hold in the hand.

 

[TSF415]

I was going to wait until I had an egg dish to make before I broke it out but I couldn’t wait any longer.

This monster is a HVB 272 on the edge and a cool 293g

Nice and thin at the edge.

Not sure yet where it fits in my arsenal at this point, but I’ll probably sleep easy with it in my nightstand.

 

[panda]

View attachment 69733 View attachment 69734 View attachment 69735 View attachment 69736 It took me 7 years but I finally tracked down my unicorn.

i need the kasumi version in white2, ok , thanks

 

[Brian Weekley]

Courtesy of HSC3, I took possession of a Kamon Production Gyuto this week. Being the owner of one of Ben’s custom gyutos I wanted to see how the production version worked out. In short ... the production version Kamon is a definite keeper. Made from 1.2067 steel using stock removal, the Gyuto measures 250mm x 56mm and weighs a hefty 230gms. It has a distinctive hollow ground blade which, based on my potato prep, offers little sticking. It tapers from about 3mm at the heel to almost nothing an inch from the tip. The handle is made from a composite material and is fairly short. As I’m a “pinch gripper” this really doesn’t bother me and I’m sure will outlast all currently living members of my family. The knife arrive somewhat dull ... usable but dull. I don’t think the knife had been used by previous owners so I suspect this is it’s production edge. A 10 minute trip to the stones and strop had the edge scary sharp. A very good plus for a production knife ... very easy to sharpen. As you can see from the pictures it’s is not a “rocker” and with such a sharp, fine tip, rocking on anything other than a scallion/green/spring onion would risk tipping the knife on the cutting board. For push cutting or slicing it’s a dream.

As luck would have it the weekend offered a mini family dinner. We were down to six from fourteen so I first used the Kamon to cut my blade roast in half. Hmmm ... I thought as I cut ... that’s nice. Slightly blade heavy in a pinch grip ... I like that. Next the vege prep ... No pics but a very nice feel. The Uber-thin tip was a delight to vanquish the onions. I roasted the beef by browning then braising on my Weber for about 31/2 hours at 300f. Instead of pulling out a sujihiki I sliced the roast with the Kamon. I had cooked the roast to 180f and the Kamon sliced it like a champ ... perfect 1/2” slices.

I know I’m going to reach for this knife often. It has a lovely feel in hand and possibly due to the grind is a delight in the “sticking” department. At $300 it has an excellent price point IMO and is good value. I’m still going to groan if I tip it.

No pictures of the finished “welcome to the family” meal. My family are animals when it comes to serving up. Ours”grace” generally ends with “on you mark ... get set ... go!”

First pics of the knife ...

Then the roast ...

Then the veg ...

 

[Froztitanz]

 

[lars78]

KMS Forum Knife & Dalman Honyaki
both are awesome !

 

[Barmoley]

KMS Forum Knife & Dalman Honyaki
both are awesome !

Looks cool. We all know about the awesomeness of Robin's knives and especially 1.2562 honyaki. Could you educate the unwashed, only referring to myself so don't yell at me, about the KMS forum knife, looks cool.

 

[lars78]

Looks cool. We all know about the awesomeness of Robin's knives and especially 1.2562 honyaki. Could you educate the unwashed, only referring to myself so don't yell at me, about the KMS forum knife, looks cool.

The KMS Forum knife is also 1.2562.
With a nice taper and very good geometry.

 

[Barmoley]

The KMS Forum knife is also 1.2562.
With a nice taper and very good geometry.

Looks great, I really like taper on the full tang. I think all full tang knives should taper. What's the length, height, and weight if you have it? Would love to try one of those, looks like a performer. Good profile and the handle looks very comfortable.

 

[lars78]

267gr/9.40oz, 250mm/10.47inc, 47mm/1.85inc

 

[Barmoley]

267gr/9.40oz, 250mm/10.47inc, 47mm/1.85inc

Very nice, thanks.