Show your newest knife buy

[cawilson6072]

Just arrived today from Chef’s Edge. I just unboxed it for the quick photo, but have a batch of Vichyssoise to make up tonight, so it’ll be a nice inaugural task. For those of us in the US, Europe and elsewhere that might not look at Chef’s Edge as a supplier - they’ve been class acts through this purchase and their selection is a bit different than I’ve seen readily available in the States.

 

[HumbleHomeCook]

Just arrived today from Chef’s Edge. I just unboxed it for the quick photo, but have a batch of Vichyssoise to make up tonight, so it’ll be a nice inaugural task. For those of us in the US, Europe and elsewhere that might not look at Chef’s Edge as a supplier - they’ve been class acts through this purchase and their selection is a bit different than I’ve seen readily available in the States.
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That is a good looking knife. Congrats!

 

[TSF415]

It’s been a while since I’ve posted a pic so I figured it would be a good time to show this knife some love. To be honest it wasnt love at first sight but after a few uses it became my main work knife in my rotation.

plus equals parts blue and brown

 

[Delat]

A little off the beaten path - Hatsukokoro 240mm, 190g, AS ironclad with custom handle from RSK. There’s some speculation on who makes these, but most likely produced by Tomoo Matsumura at Tojiro Atelier. Has a bit of a Yoshikane look and feel as Matsumura trained with Kazuomi Yamamoto of Yoshikane.

 

[Brian Weekley]

A few months back I managed to convince fellow KKF member and friend, Checkpure, to part with his TF Denka. It’s a Gyuto measuring 242mm at the edge and 51mm deep at the heel. The core is AS steel hand forged with a stainless cladding and a western style handle. Checkpure performed his sharpening magic and delivered it with a scary sharp edge that’s held from almost daily use over the past couple of months. Here is a few pics of the knife.

I put the Denka to use today doing up the flat of a brisket. I smoked the brisket piece to 165F on my Green Egg, wrapped it in foil and finished it in my Anova Precision Oven. Slicing chores went to my Denka. Here’s a few more pics.

For those who think I’ve just been parting with the nice knives in my collection rest assured that there is method in my madness and this wonderful TF is part of that “method”. Stay tuned.

 

[Mikeadunne]

New member of the 180mm petty arsenal…also I’m helpless against the pull of kono hds because they were my first “real” j knives.

 

[shaolinjordan]

Is it Y Tanaka or S Tanaka? I presume the latter.

Love both Tanaka’s btw

Shigeki, although there are rumors that brother/cousin Hideyuki makes the ginsan line.

 

[Jovidah]

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Higonokami blue#2 and brass.

Are they any good in the kitchen as a paring knife? Or completely unsuitable in that role?

 

[Benuser]

Are they any good in the kitchen as a paring knife? Or completely unsuitable in that role?

Unusable. Schoolboys' knife. Bullet- and childrenproof. Good for packages and pencils. Far to thick for any other use. In general, I hesitate about using a folder in the kitchen. If you keep it open there's is no problem, of course. I would rather choose a large carbon Opinel. Or an Opinel Effilé.

Their stainless 12C27Mod is excellent, as well.

 

[4wa1l]

Been waiting a while for this one. Watanabe nakiri, white #2 iron-clad. Asked for 195x65 mm and almost spot on. Comes in at a solid 283g. Can't wait to use it!

 

[Jovidah]

Unusable. Schoolboys' knife. Bullet- and childrenproof. Good for packages and pencils. Far to thick for any other use. In general, I hesitate about using a folder in the kitchen. If you keep it open there's is no problem, of course. I would rather choose a large carbon Opinel. Or an Opinel Effilé. View attachment 131977Their stainless 12C27Mod is excellent, as well.

Yeah I already tried to use my Opinels in the kitchen... I really like them, especially since they're one of the few shorter knives that doesn't come with a skinny anemic handle, but cleaning them was always too much of a pain. I wished they'd just make a non-folding version of their folders, with the same blades and grind... and the same price.

 

[childermass]

Technically not a knife yet but almost there
Kruška forge 265mm Honyaki

 

[@ftermath]

A little off the beaten path - Hatsukokoro 240mm, 190g, AS ironclad with custom handle from RSK. There’s some speculation on who makes these, but most likely produced by Tomoo Matsumura at Tojiro Atelier. Has a bit of a Yoshikane look and feel as Matsumura trained with Kazuomi Yamamoto of Yoshikane.

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These are great looking knives

 

[cawilson6072]

That is a good looking knife. Congrats!

Measured the Kisuke Nakiri today and it is a full 175mm on the edge and 192mm tip to handle and weighs in at 175g. It feels heavier than that (pleasantly) and I was a bit surprised (also pleasantly) by the dimensions. It was an allium machine.

 

[Carl Kotte]

Isammythejam - complete with eldpinne.

 

[Benuser]

Amazed by the Fraktur font in the newspaper!

 

[aaoueee]

 

[HumbleHomeCook]

Another function over form arrival...

Hinokuni W#1 180mm gyuto.

I got this from Real Sharp Knife. Dustin is currently running a 10% off sale and I actually ordered a Muneishi B#2 180mm gyuto, which with the discount came in at a staggering $90! But in the hustle of success, there was a mix up and I received the Hinokuni. Now, they are very similar in looks and profile and I'd considered this knife but the W#1 kinda scared me due to rust concerns. But, I pledged to do a good bit of experimenting on this journey, and with the knife in hand, I decided, it was fate. Well maybe... That would be up to Dustin as this knife is $20 more and I didn't know if it would mess up his inventory or another order.

I gave him a call, told him I was okay with keeping it or sending it back and in the end we agreed I'd keep it. As always Dustin was top notch.

My original intent was to experiment with the size and profile. I think I'm finding I like flatter profiles and maybe shorter knives. But now I get a new-to-me steel as well.

The handle is sealed (not the tang slot), transitions smoothly to the plastic ferrule, no edges are really sharp and it is pretty darn thin. Sorry no choil shot as they all came out blurry.

Yeah, you can see shear marks at the tang but at this price point, I don't care.

So my Shirogami exploration has begun.

Dustin's sale is still active and I know he just got a new shipment in and put up some more knives with his custom handles.

 

[PJD]

Here's my most recent purchase - a beautiful antique bread knife, made in France sometime in the 1940s. (Is that antique or merely "vintage?" At eighty years old, it's certainly an old one anyway!)

It was made by a small firm called d'Ambloux, probably just a single individual or a family concern, based in Lyon. I haven't been able to discover very much about it, but it slices beautifully and has a very natural, comfortable feel in the hand. I received it a couple of days ago and have given it a good trial run on soft bread, crusty bread, cakes and so on, and it performs very smoothly without any tearing.

I'm a historian by trade, so collecting old knives is my main interest, rather than collecting the best-performing knives for a busy chef. This is a great knife both in terms of historical interest and in the way it performs, and I'm really enjoying using it!

It has a stainless steel blade, which I think makes it quite an early one, given that it is an eighty-year-old knife. 8.5" blade, with a lovely rosewood handle giving it a total length of 13.5".

 

[Campbell]

298x56 in 52100. 327g WH grind. Beautifully executed.

 

[Campbell]

 

[Campbell]

180 Shigefusa gyuto from @swarth. Cleaned up the silver bolster and now it glows. One of the nicest pieces of wenge I have ever seen. Going to leave the patina on for now.

 

[julestools]

Couldn’t resist my first contribution to this thread, as this has turned out to be a very special day. These two beauties BOTH arrived today

 

[julestools]

🗡🗡

 

[Campbell]

220 Mazaki and 235 Evan honyaki from @Gregmega a few weeks back. Both are amazing cutters but there is something about the Maz that has a distinctive bite to it. I think Greg described it as violent, and that's probably as good a description as any.

The patina on the Evan is a uniform deep gray/blue that is hard to capture.

 

[Kgp]

Couldn’t resist my first contribution to this thread, as this has turned out to be a very special day. These two beauties BOTH arrived today

🗡☠☠🗡

Nice! What are they?

 

[julestools]

Nice! What are they?

The Nine Aogami 2 Gyuto (via Carbon Knife Co.)
Steel: soft iron clad Aogami 2
Dimensions: 246x53.5mm; 3.8mm at heel
Weight: 183g
Finish: kasumi
Handle: bog oak
Smith: Robert Trimarchi
Sharpener: Lee Chew

Yanick Ebony Gyuto
Steel: Wrought iron clad 145cr6
Dimensions: 255x57mm
Weight: 233g
Finish: kasumi
Handle: red ebony
Smith: Yanick Puig

 

[KitchenCommander]

210 iron clad K-tip Kochi. Lusted after one of these for a while. Very excited to have it.

 

[HumbleHomeCook]

210 iron clad K-tip Kochi. Lusted after one of these for a while. Very excited to have it.

Very nice!

 

[kpham12]

298x56 in 52100. 327g WH grind. Beautifully executed.

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Look at the asymmetry on that choil shot, absolutely gorgeous

Couldn’t resist my first contribution to this thread, as this has turned out to be a very special day. These two beauties BOTH arrived today

So nice. The people demand videos of The9 gyuto in action! The Yanick as well! By the people, I mean mostly me, but probably at least a couple others too