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copacetic

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Boker Arbolito Gaucho steak knives

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I preferred the olive handle, my partner the guayacan handle.. now they've shown up, guess which one she has claimed for herself :rolleyes:
I'm going to be eating a lot of steak to justify these!

Also a couple of fun knives -

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The Herder Buckels knife (stainless version) has quite an edge on it!
 

RockyBasel

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Australian master? 2 knives by the same guy? What is the weight? Heel looks like it’s huge in one of them - specs?
 

ExistentialHero

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I ordered these two in April, and they both showed up this past Saturday. Thanks, Chicago customs!

First up, a Masahiro "Bessaku" 150mm honesuki that I picked up from bluewayjapan on eBay. I bought this to try my hand at breaking down chickens, and I'm super impressed. F&F are great, especially for the price point: the handle is plenty large for the job, well smoothed, and fits the tang very well; the choil and spine are nice and smooth (though not rounded); and the factory edge was pretty good. The grind is wildly asymmetric--call it a 99/1, maybe, with a giant cutting bevel on the right side at something like 30° and a tiny microbevel (basically just deburring) on the left side. Once I figured out what was going on, it was pretty easy to sharpen and took a great edge; time will tell if it holds, but with such a thick grind I'm confident it'll take a lot of punishment. The steel is unspecified but supposedly semistainless; mine took a patina quickly, so I'm not convinced there's much Cr in there, but the HT feels good. Overall, I think this is a phenomenal knife for the price and definitely worth a look for anyone who wants to try a honesuki.

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Second, a 270mm Akebono gyuto from @preizzo on BST. This knife is, in a word, incredible--I'm amazed these aren't more popular around here (or maybe they're just mostly already at home with folks who don't want to sell them :)). At 291gm for a 270/55, this is a big and heavy knife, but Tosa's grind is super thin behind the edge and at the tip, so it cuts like a dream. The edge on this one needed a little love after three months in a box (thanks again, US Customs) but it sprang right back to life on the stones (and felt amazing, with fantastic feedback)--Shiraki is known for his work with Aogami steel, and it's easy to see why when you have this knife in hand. The iron cladding is pretty reactive--the knife was patina-free when I got it, and only saw a few onions before I took these pictures. I'm smitten.

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ian

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Akebono’s are super well respected. I had a 240 a while ago that was the first knife I ever truly bonded with. They’re awesome.
 

TSF415

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I ordered these two in April, and they both showed up this past Saturday. Thanks, Chicago customs!

First up, a Masahiro "Bessaku" 150mm honesuki that I picked up from bluewayjapan on eBay. I bought this to try my hand at breaking down chickens, and I'm super impressed. F&F are great, especially for the price point: the handle is plenty large for the job, well smoothed, and fits the tang very well; the choil and spine are nice and smooth (though not rounded); and the factory edge was pretty good. The grind is wildly asymmetric--call it a 99/1, maybe, with a giant cutting bevel on the right side at something like 30° and a tiny microbevel (basically just deburring) on the left side. Once I figured out what was going on, it was pretty easy to sharpen and took a great edge; time will tell if it holds, but with such a thick grind I'm confident it'll take a lot of punishment. The steel is unspecified but supposedly semistainless; mine took a patina quickly, so I'm not convinced there's much Cr in there, but the HT feels good. Overall, I think this is a phenomenal knife for the price and definitely worth a look for anyone who wants to try a honesuki.

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Second, a 270mm Akebono gyuto from @preizzo on BST. This knife is, in a word, incredible--I'm amazed these aren't more popular around here (or maybe they're just mostly already at home with folks who don't want to sell them :)). At 291gm for a 270/55, this is a big and heavy knife, but Tosa's grind is super thin behind the edge and at the tip, so it cuts like a dream. The edge on this one needed a little love after three months in a box (thanks again, US Customs) but it sprang right back to life on the stones (and felt amazing, with fantastic feedback)--Shiraki is known for his work with Aogami steel, and it's easy to see why when you have this knife in hand. The iron cladding is pretty reactive--the knife was patina-free when I got it, and only saw a few onions before I took these pictures. I'm smitten.

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Chicago customs seems to be the kiss of death these days.
 

preizzo

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I ordered these two in April, and they both showed up this past Saturday. Thanks, Chicago customs!

First up, a Masahiro "Bessaku" 150mm honesuki that I picked up from bluewayjapan on eBay. I bought this to try my hand at breaking down chickens, and I'm super impressed. F&F are great, especially for the price point: the handle is plenty large for the job, well smoothed, and fits the tang very well; the choil and spine are nice and smooth (though not rounded); and the factory edge was pretty good. The grind is wildly asymmetric--call it a 99/1, maybe, with a giant cutting bevel on the right side at something like 30° and a tiny microbevel (basically just deburring) on the left side. Once I figured out what was going on, it was pretty easy to sharpen and took a great edge; time will tell if it holds, but with such a thick grind I'm confident it'll take a lot of punishment. The steel is unspecified but supposedly semistainless; mine took a patina quickly, so I'm not convinced there's much Cr in there, but the HT feels good. Overall, I think this is a phenomenal knife for the price and definitely worth a look for anyone who wants to try a honesuki.

View attachment 85717
View attachment 85718View attachment 85719

Second, a 270mm Akebono gyuto from @preizzo on BST. This knife is, in a word, incredible--I'm amazed these aren't more popular around here (or maybe they're just mostly already at home with folks who don't want to sell them :)). At 291gm for a 270/55, this is a big and heavy knife, but Tosa's grind is super thin behind the edge and at the tip, so it cuts like a dream. The edge on this one needed a little love after three months in a box (thanks again, US Customs) but it sprang right back to life on the stones (and felt amazing, with fantastic feedback)--Shiraki is known for his work with Aogami steel, and it's easy to see why when you have this knife in hand. The iron cladding is pretty reactive--the knife was patina-free when I got it, and only saw a few onions before I took these pictures. I'm smitten.

View attachment 85721
View attachment 85722View attachment 85723
I am so happy the knife showed up at the end .
Enjoy it 😊
 

@ftermath

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Shigehiro 240 w/K&S ebony ”heart shaped” handle installed by Martell.
 

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Robert Lavacca

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Shigehiro looks good man. Bought a 270 5 or 6 months ago. Maybe more. Love that knife. The grind is just perfect. Weight etc. One of my go to blades at work.
 

@ftermath

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Shigehiro looks good man. Bought a 270 5 or 6 months ago. Maybe more. Love that knife. The grind is just perfect. Weight etc. One of my go to blades at work.
Thanks. I’m with you so far. I’m on the fence about ordering a 270 because I like this one so much.
 

madmotts

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Yoshikane Hakata 180mm SKD in "ho". Sweet angles and curves with these ~ specs- height of 44.5mm base & 50mm at the hump, length 178mm, width 3mm at base 2mm midway. The "hump" is more pronounced in person and it feels shorter in hand than i thought it'd be. I'm not sure what it's for but I had to have it. Let's hope i can keep that sweet tip- had two incidents all within a month.

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RockyBasel

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I’ve sent multiple emails to heiji with no response. Did you just email thru their website?
I also had the same experience. No response. I emailed heiji two or three times. Silence

I get my heiji knives through a German shop - japan messer. But apparently they don’t ship to the US. This is my third one and the owner has a really close relationship with heiji. So they make special heiji knives for this retailer, to the highest standard using very traditional Japanese forging and natural stone sharpening methods. The knives are stunning.

I can ask them if they can ship to the US
 

ian

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I also had the same experience. No response. I emailed heiji two or three times. Silence

I get my heiji knives through a German shop - japan messer. But apparently they don’t ship to the US. This is my third one and the owner has a really close relationship with heiji. So they make special heiji knives for this retailer, to the highest standard using very traditional Japanese forging and natural stone sharpening methods. The knives are stunning.

I can ask them if they can ship to the US

I’ve sent multiple emails to heiji with no response. Did you just email thru their website?
They’ve been pretty good responding to me, although I haven’t tried recently. Send a direct email:

mail@nakayaheiji.co.jp

Also, check your junk mail. All responses Watanabe sent me went to junk for a while. Heiji went through ok, but still.
 
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