Show your newest knife buy

[Inosuke Hashibira]

Finally it arrived, Konosuke FM #B2 with ebony handle. Beautiful FF, cant wait to put it to work.

 

[rgriffeath]

I

 

[rgriffeath]

KKF is very Japanese knife-centric. The vast majority of knives spoken about here are J-knives. When it comes to western makers there are a relatively small subset of makers that forum members are interested in. It's a bit clique-ish IMHO.

I suppose what I am confused about is what set of criteria attract the members of KKF. I do understand there are differences in method between a Takeda knife from Japan and Joel's knife. I do come at all of this with an avid cook's perspective. I am learning a great deal about the genetic makeup of knives and sharpening stones from this wonderful site, but my appreciation for knives largely hinges on fit and finish, and performance in the kitchen. Joel's knife performs very well. Thoughts?

 

[ian]

I suppose what I am confused about is what set of criteria attract the members of KKF. I do understand there are differences in method between a Takeda knife from Japan and Joel's knife. I do come at all of this with an avid cook's perspective. I am learning a great deal about the genetic makeup of knives and sharpening stones from this wonderful site, but my appreciation for knives largely hinges on fit and finish, and performance in the kitchen. Joel's knife performs very well. Thoughts?

For me, here are the biggest issues:

1) The cut brooklyn knives don’t look like they’d suit my cutting style. The profile looks uncomfortable to me, and I’m not a western handle guy.

2) I like a more rustic / spartan look.

3) They are insanely expensive. If I’m spending $600 on a knife, I expect something pretty special performancewise. So until I hear a chorus of people saying that the grind and heat treat on Cut Brooklyn knives is without parallel or something, I won’t be buying one.

That said, I would like to stand corrected! If there’s a passaround of one at some point, I might join out of curiosity.

 

[rgriffeath]

For me, here are the biggest issues:

1) The cut brooklyn knives don’t look like they’d suit my cutting style. The profile looks uncomfortable to me, and I’m not a western handle guy.

2) I like a more rustic / spartan look.

3) They are insanely expensive. If I’m spending $600 on a knife, I expect something pretty special performancewise. So until I hear a chorus of people saying that the grind and heat treat on Cut Brooklyn knives is without parallel or something, I won’t be buying one.

That said, I would like to stand corrected! If there’s a passaround of one at some point, I might join out of curiosity.

As I become more familiar with American knife makers, it certainly appears that they charge more for their knives. I suppose this is the same as Japanese and American cars. In terms of aesthetic, I like many Japanese and American knives. I also tend to be drawn to knives with a rustic look. I like reclaimed wood and I don't care for mirror polish or damascus in my collection. I completely understand CB not being your style.

 

[ian]

Yea, I think there are a lot of factors contributing to the difference in price between Japanese and Western knives. One is that most of the Western knives we hear of are made by one person shops, whereas Japanese shops tend to have a variety of specialists working together. CB knives are in a pretty high price bracket, though: they’re more expensive than (for instance) many Shihan and Catcheside knives, both of whom have heat treats and grinds that get a lot of press around here. But who knows, maybe CB just hasn’t gotten the press that it deserves on this site yet. And whatever, if you can afford it and the knife makes you happy, who cares what’s popular.

 

[panda]

Cut Brooklyn is like the epitome of horrible.taste, lol

 

[danemonji]

I think that most kkf members look for knife makers that fit their level of knife experience. And I must say that most people here are at a level where they demand the best from the best. It may look more Japanese centered because, Japanese culture has set the standard for most knifemaking and sharpening tools and methods. But I believe that this community doesn't care for nationality but only for performance. There are so many talented western makers that have reached a level of craft to match any japanese smith. They all strive for perfection and we can see the details that make their work stand out. As someone mentioned, the western makers are more of a single man operation and most have their books closed for the next couple of years. Japanese shops are more prolific and therefore more visibile.

 

[rgriffeath]

Cut Brooklyn is like the epitome of horrible.taste, lol

I knew many members felt this way from reading previous threads. To each his or her own I say. I certainly won't be calling other member's taste horrible.

 

[OnionSlicer]

It's also about liquidity. When you buy from a maker that's respected here, you know there will be a buyer later when you move on to something else. Knife swapping is a big part of KKF.

 

[rgriffeath]

It's also about liquidity. When you buy from a maker that's respected here, you know there will be a buyer later when you move on to something else. Knife swapping is a big part of KKF.

Very true. Hopefully I’m not the only member of KKF that is excited by CB. If I am by myself, at least I really enjoy using the knife

 

[daddy yo yo]

I knew many members felt this way from reading previous threads. To each his or her own I say. I certainly won't be calling other member's taste horrible.

Some even find Katos with flashy handles, says and boards desirable. I don’t. AT ALL. But hey, tastes are different!

If the owner of that CB is happy, everything’s good! That’s all that matters!

 

[rgriffeath]

Some even find Katos with flashy handles, says and boards desirable. I don’t. AT ALL. But hey, tastes are different!

If the owner of that CB is happy, everything’s good! That’s all that matters!

Thank you Much appreciated.

 

[rgriffeath]

My latest addition

Cut Brooklyn Prospect 210 in 52100 and ironwood, with orange, red and purple G10 liners and orange, black and steel mosaic pins

(I know Cut Brooklyn is controversial on this forum, but I love the fit and finish, feel and performance of the knife and I wanted to share)

I thought I would add some context to my decision to purchase a chef knife from Cut Brooklyn. As I said in a previous post, I have come to the world of artisan knives as an avid home cook. I am a university professor and I guard my favorite hobby intently. Cooking relaxes me and unlike my professional discipline (music), there is something tangible left after my artistic process. I really enjoy that. I have recently incorporated food photography into my cooking passion and I have an instagram feed (the_signaturedish) where I can enjoy both disciplines.

I have a lot of heroes in the culinary world. I especially revere Thomas Keller, David Chang, Tuffy Stone, Aaron franklin, and Massimo Bottura. All of them have a Cut Brooklyn knife. These chefs don't know the DNA of knives like many of you on the KKF forum, but they do know how to use a kitchen knife and they have used a lot of them. I value that experience.

I have been trying to purchase a CB knife for a year. Joel doesn't use an auction and he doesn't make custom knives. He makes the knives he wants to make and then posts them every other Sunday on his website at 5:00 pm. First come, first served. All of the available knives he posts are purchased within the first 20 seconds of the 5:00 pm minute. It is very difficult to purchase a knife.

Four years ago I could have purchased my knife from CB for $500. I purchased the knife for $750. I am sure that his knives will be even more in the next five years. At this point a Bob Kramer original is nearly impossible to purchase for under $15,000. I felt I had the opportunity to get a CB knife before it was out of reach.

I appreciate all of you who have supported and respected my decision. I very much enjoy learning from all of you.

 

[Nagakin]

I suppose what I am confused about is what set of criteria attract the members of KKF. I do understand there are differences in method between a Takeda knife from Japan and Joel's knife. I do come at all of this with an avid cook's perspective. I am learning a great deal about the genetic makeup of knives and sharpening stones from this wonderful site, but my appreciation for knives largely hinges on fit and finish, and performance in the kitchen. Joel's knife performs very well. Thoughts?

For me the cost of craftsmanship just outweighs the features here. All of those chefs still cook, but they aren't doing the grunt labor day in and day out anymore. When I buy a knife I look at how it improves my workflow, beyond just cutting well.

Photos don't tell all, but there are significantly cheaper knives that have better looking grinds for food release. At around 1k I want the best examples of certain strong points plus that F&F, or an exotic steel (not necessarily an exotic finish) custom to those preferences.

There are just too many knives out there for me to buy one where it's at. Western makers are small operations and don't have the benefit of an "entry" line. I do like the look and profile of some of his flat-spined long gyuto, and if it was $300ish I'd be more tempted to have one.

 

[Midsummer]

I thought I would add some context to my decision to purchase a chef knife from Cut Brooklyn. As I said in a previous post, I have come to the world of artisan knives as an avid home cook. I am a university professor and I guard my favorite hobby intently. Cooking relaxes me and unlike my professional discipline (music), there is something tangible left after my artistic process. I really enjoy that. I have recently incorporated food photography into my cooking passion and I have an instagram feed (the_signaturedish) where I can enjoy both disciplines.

I have a lot of heroes in the culinary world. I especially revere Thomas Keller, David Chang, Tuffy Stone, Aaron franklin, and Massimo Bottura. All of them have a Cut Brooklyn knife. These chefs don't know the DNA of knives like many of you on the KKF forum, but they do know how to use a kitchen knife and they have used a lot of them. I value that experience.

I have been trying to purchase a CB knife for a year. Joel doesn't use an auction and he doesn't make custom knives. He makes the knives he wants to make and then posts them every other Sunday on his website at 5:00 pm. First come, first served. All of the available knives he posts are purchased within the first 20 seconds of the 5:00 pm minute. It is very difficult to purchase a knife.

Four years ago I could have purchased my knife from CB for $500. I purchased the knife for $750. I am sure that his knives will be even more in the next five years. At this point a Bob Kramer original is nearly impossible to purchase for under $15,000. I felt I had the opportunity to get a CB knife before it was out of reach.

I appreciate all of you who have supported and respected my decision. I very much enjoy learning from all of you.

Sometimes I do not feel like cooking. I come home from a trying day and I could just get take out, a bottle of wine and early to sleep. Sometimes that’s what I do, but sometimes the knives inspire me to cut and make.

Like you, I have a few knives that inspire me. And ultimately it is the act of cooking that a knife should support and maybe inspire. And certainly they should not hinder. Knives are tools. And in my mind their ultimate beauty is in their performance.

How you and I measure performance is ultimately subjective. There are objective measures that may inform us as to how we might like a knife (weight, taper, balance, grind, height, length, flex, finish) but in the end it is a sum of things or a gestalt that we come away with.

Some on KKF see knives as industrial art to be judged by different criteria altogether.

Some here you will not agree with. That’s OK. Most here disagree respectfully. Others will disagree less respectfully. It pays to have a bit of a tough skin. Welcome to KKF.

 

[rgriffeath]

Sometimes I do not feel like cooking. I come home from a trying day and I could just get take out, a bottle of wine and early to sleep. Sometimes that’s what I do, but sometimes the knives inspire me to cut and make.

Like you, I have a few knives that inspire me. And ultimately it is the act of cooking that a knife should support and maybe inspire. And certainly they should not hinder. Knives are tools. And in my mind their ultimate beauty is in their performance.

How you and I measure performance is ultimately subjective. There are objective measures that may inform us as to how we might like a knife (weight, taper, balance, grind, height, length, flex, finish) but in the end it is a sum of things or a gestalt that we come away with.

Some on KKF see knives as industrial art to be judged by different criteria altogether.

Some here you will not agree with. That’s OK. Most here disagree respectfully. Others will disagree less respectfully. It pays to have a bit of a tough skin. Welcome to KKF.

Well said and thank you! I am enjoying my first full year as a member.

 

[AFKitchenknivesguy]

I thought I would add some context to my decision to purchase a chef knife from Cut Brooklyn. As I said in a previous post, I have come to the world of artisan knives as an avid home cook. I am a university professor and I guard my favorite hobby intently. Cooking relaxes me and unlike my professional discipline (music), there is something tangible left after my artistic process. I really enjoy that. I have recently incorporated food photography into my cooking passion and I have an instagram feed (the_signaturedish) where I can enjoy both disciplines.

I have a lot of heroes in the culinary world. I especially revere Thomas Keller, David Chang, Tuffy Stone, Aaron franklin, and Massimo Bottura. All of them have a Cut Brooklyn knife. These chefs don't know the DNA of knives like many of you on the KKF forum, but they do know how to use a kitchen knife and they have used a lot of them. I value that experience.

I have been trying to purchase a CB knife for a year. Joel doesn't use an auction and he doesn't make custom knives. He makes the knives he wants to make and then posts them every other Sunday on his website at 5:00 pm. First come, first served. All of the available knives he posts are purchased within the first 20 seconds of the 5:00 pm minute. It is very difficult to purchase a knife.

Four years ago I could have purchased my knife from CB for $500. I purchased the knife for $750. I am sure that his knives will be even more in the next five years. At this point a Bob Kramer original is nearly impossible to purchase for under $15,000. I felt I had the opportunity to get a CB knife before it was out of reach.

I appreciate all of you who have supported and respected my decision. I very much enjoy learning from all of you.

I wouldn't worry about what others think, just buy what you like. I've spent close to $50k in the last 15 years in this hobby, and 90% of my knives would be sellable (to near, if not more than what I paid). That means about $5k in which I'd take a loss, or rather significant loss. One example would be Pierre Rodriguez...his knives work great, but the $800 I dropped in his knives I doubt I'd be able to get close to that back, if any at all. I do agree with the liquidity of the hobby, but there are a tons of great makers, so buying something someone else wants is not too hard. In the end, all that matters is your opinion of the knife, especially if you have no plans on reselling. Enjoy the knife, and forget everyone else's opinion.

 

[rgriffeath]

I wouldn't worry about what others think, just buy what you like. I've spent close to $50k in the last 15 years in this hobby, and 90% of my knives would be sellable (to near, if not more than what I paid). That means about $5k in which I'd take a loss, or rather significant loss. One example would be Pierre Rodriguez...his knives work great, but the $800 I dropped in his knives I doubt I'd be able to get close to that back, if any at all. I do agree with the liquidity of the hobby, but there are a tons of great makers, so buying something someone else wants is not too hard. In the end, all that matters is your opinion of the knife, especially if you have no plans on reselling. Enjoy the knife, and forget everyone else's opinion.

$50k on knives. I like your style! In all seriousness, thank you. I am enjoying and I will continue enjoying all my hand made knives.

 

[madmotts]

Here's two contrasting styles Shibata R2 and Mazaki W2. Lazer vs power, profile, weight, stainless/carbon. Both arrived within 24 hours.

Thanks to Maza-klaus, Mazking aka Priezzo.

 

[parbaked]

I have a lot of heroes in the culinary world. I especially revere Thomas Keller, David Chang, Tuffy Stone, Aaron franklin, and Massimo Bottura. All of them have a Cut Brooklyn knife. These chefs don't know the DNA of knives like many of you on the KKF forum, but they do know how to use a kitchen knife and they have used a lot of them. I value that experience.

CB > CM
I've never tried one of Joel's knives, but people I know have and like them.
For me it's a lot of $$$ for a stock removal knife with salvaged wood handle, but at least he uses good steel and not farrier rasps.
What I do respect, and believe adds to his overhead/cost, is that Joel had a real brick and mortar storefront (Brooklyn not cheap) where he offered sharpening services and he employed people. That cost money.
At least a couple of knife makers e.g. Moria Cowles (Orchard Steel) got their start at CB and now make a living selling knives, so he's doing good work...IMO.

 

[rgriffeath]

CB > CM
I've never tried one of Joel's knives, but people I know have and like them.
For me it's a lot of $$$ for a stock removal knife with salvaged wood handle, but at least he uses good steel and not farrier rasps.
What I do respect, and believe adds to his overhead/cost, is that Joel has a real brick and mortar storefront (Brooklyn not cheap) where he offers sharpening services and he employs people. That cost money.
At least a couple of knife makers e.g. Moria Cowles (Orchard Steel) got their start at CB and now make a living selling knives, so he's doing good work...IMO.

Joel actually closed his storefront a few years ago and moved into a different space. He now sells exclusively through his website. I think a lot of the Brooklyn knife makers are friends.

 

[j22582536]

Haven’t post here for quite sometime, but this might be something worth sharing,“God of Blades” Okishiba Masakuni 330mm Yanagiba.

 

[soigne_west]

New to me Gesshin Kagekiyo blue 1 270. I got a really good deal on it but it was a heavy user. @Forty Ounce worked his magic on it. @JoBone made a sweet burnt oak handle, poorly installed by me, and I sanded and burned the saya.

 

[A.Malcolm.ations]

New to me Gesshin Kagekiyo blue 1 270. I got a really good deal on it but it was a heavy user. @Forty Ounce worked his magic on it. @JoBone made a sweet burnt oak handle, poorly installed by me, and I sanded and burned the saya.

View attachment 84438View attachment 84439View attachment 84440View attachment 84441View attachment 84442View attachment 84444

The burnt oak is too sweet on this one. Definitely warms up the look and I bet feels much better in hand than the lacquer. I’ve handled these before and that’s the one thing I’d definitely change on them.

 

[madelinez]

Something that will go on the wall

 

[panda]

I wouldn't worry about what others think, just buy what you like. I've spent close to $50k in the last 15 years in this hobby, and 90% of my knives would be sellable (to near, if not more than what I paid). That means about $5k in which I'd take a loss, or rather significant loss. One example would be Pierre Rodriguez...his knives work great, but the $800 I dropped in his knives I doubt I'd be able to get close to that back, if any at all. I do agree with the liquidity of the hobby, but there are a tons of great makers, so buying something someone else wants is not too hard. In the end, all that matters is your opinion of the knife, especially if you have no plans on reselling. Enjoy the knife, and forget everyone else's opinion.

50 grand, holy heck!!

 

[panda]

Something that will go on the wall

i have no idea what this is, but it is beautiful.

 

[Corradobrit1]

i have no idea what this is, but it is beautiful.

I'll take a stab. Kiyoshi Kato's Dad (Kato#2) Shinpei Kato. True work of art worthy of exhibition on the wall. Makes a great pastry cutter or pencil sharpener
He dates his pieces. When was it made?

 

[madelinez]

I'll take a stab. Kiyoshi Kato's Dad (Kato#2) Shinpei Kato. True work of art worthy of exhibition on the wall. Makes a great pastry cutter or pencil sharpener
He dates his pieces. When was it made?

1979