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soigne_west

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If that's the Kato from the BST lottery, congrats! Good karma coming back your way for all the deals you hand out. If its one you paid current market price for its still a nice knife. lol
This is a different one... but yes the good deals paid off.
 

minibatataman

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View attachment 86451View attachment 86452

Went to my local Asian supermarket and on a whim I decided to pick up a Leung Tim Kee Chinese chefs knife, it was only 30 euros so hard to pass up.
I see you're also in NL, where did you pick it up from? the Asian market here in maastricht only has those metal handled CCK and I haaate those
 

reagan

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Just picked this up from a new knife shop in town. Yoshikane Nishiji 240 W2. Profiles seems very similar to the K&S Amerkiri.

Does anyone recognize this kanji? It looks different from other versions I’ve seen.
 

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vintage.pt

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Dont tell me "fisherman" relates to "spearfishing"....
Or may be yes?
Nice deba! Whihc stones u will use to sharpen it?
No way!! A rod & line fisherman

I bought an Naniwa Pro 800, a Chapton Pro 1000 and Kitayama 8000. Still waiting on a 3000/4000 stone

Cheerts
 

esoo

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How do you like it so far?
First impressions are positive. Very similar to the current gen HD2 with a flatter profile and slightly higher tip. Better fit and finish for the most part (except for one part of the handle), and my initial feeling was that the steel was harder.

Only one meal prep so far, so too early to give any really impression on cutting other than the out of the box edge was quite workably sharp. Going to use it for a bit before I touch it up on the stones.
 

zatowashi

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Makoto Kurosaki Sakura SG2 Gyuto 240mm - great OOTB sharpness and a joy to use. I ended up caving because I couldn't decide between a 210 and 240 and found a 210 that I really liked - just had to fill the void and get both. As per popular opinion here, 240 didn't feel at all unwieldy and anyone used to a 20cm German style knife would be absolutely fine with it. Glad to have both for prep with GF! Have noticed it is a little bit sticky as per some of the reports here, but that is the price of a laserish grind I guess.
 

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MowgFace

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First impressions are positive. Very similar to the current gen HD2 with a flatter profile and slightly higher tip. Better fit and finish for the most part (except for one part of the handle), and my initial feeling was that the steel was harder.

Only one meal prep so far, so too early to give any really impression on cutting other than the out of the box edge was quite workably sharp. Going to use it for a bit before I touch it up on the stones.
These FM Fujiyamas look super clean. Hope it serves you well! Was contemplating picking one up but Kochi's restocked at JKI and i couldnt resist. Please keep us posted on how you are getting on with it. Would love to see some cutting videos!
 

esoo

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These FM Fujiyamas look super clean. Hope it serves you well! Was contemplating picking one up but Kochi's restocked at JKI and i couldnt resist. Please keep us posted on how you are getting on with it. Would love to see some cutting videos!
I plan to use it for a month or so and then do a head to head with the HD2 - they are both great knives.
 

MowgFace

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240 Kochi Migaki
210 Gesshin Heiji

PS... Sorry about the NSFW view of my dog in the Heiji Choil shot
 

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MowgFace

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@MowgFace nice looking Heiji.

My 210 semi stainless gesshin Heiji is one of my favorite knives. The burnt chestnut handle on yours looks awesome - enjoy it!
Thanks!

I’m super juiced about it. I’ve wanted one for years. Only used it a couple times so far, but it’s an amazing cutter despite it’s beefiness.
 
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