Show your newest knife buy

[Lefty]

Luke and David (Bloodroot) make fantastic knives. You're very likely to absolutely love it, Pete. Great buy!

 

[EdipisReks]

Alright, payment sent so I can now post a picture of my ~255mm Bloodroot Blades Gyuto.

Here's what Luke had to say about it…

"The blade is to your dimensions, HRC 63 from a highway boom-saw blade, in the 50's HRC on the top 1/3 of the blade (differentially tempered). Very thin behind the edge but it's a pretty stiff blade due to the strong distal taper. It's convex/hybrid grind, with stronger convexity on the right face than the back and from heel to tip. The handle is a R-hand D with blackwood, spacer, and our spalted maple burl. The burl is stabilized, but unlike some stabilization does slightly grain raise with use for a grippier surface than a straight polish."

Here's a picture of the awesome distal taper.

That looks very nice. If you don't mind me asking, what kind of price range was that in?

 

[OaknestHill]

The Takamura Hana arrived yesterday and already had it's first day of work. It seems like a fine piece of work. Light and delicate yet solid. Here are the pictures some of you asked for.

 

[erikz]

I dont know what I love more about your pictures, the knife or the Nikka Yoichi

 

[OaknestHill]

Well, hopefully the knife lasts longer than the Yoichi did.
Nice to see one that shares my taste.

 

[erikz]

Well, hopefully the knife lasts longer than the Yoichi did.
Nice to see one that shares my taste.

Its a beautiful Nakiri! My whisky hobby equals my knife hobby

 

[stereo.pete]

That is a nice looking Nakiri, I love the handle.

 

[xueqi89]

that nikiri is very nice look, the hand is sick

 

[cclin]

I personally prefer Takamura Hana over Tanaka ironwood. Both knives have similar cutting performance but Takamura has slightly better food release & I love Integrated WA Handle more than western handle!

 

[scott6452]

Lovely pictures on the takamura, great skills.

 

[OaknestHill]

Thank you!
Yes the handle exceeds my expectations in comfort and grip.
The ***** drew its first blood today, won't miss that piece of my finger anyway though.

 

[mkriggen]

...
The ***** drew its first blood today, won't miss that piece of my finger anyway though.

Just means you own it now

 

[stereo.pete]

Well my first knife from Luke and David just arrived and upon inspection she exceeds all expectations! I knew they had created something special from the pictures but the distal taper, rounding of the spine/choil, super thin grind and handle execution are phenomenal. These guys are an absolute bargain in the world of custom kitchen knives. I will for sure be jumping back on the waiting list for another in the future.

I also picked up a cheap flipper that gets great reviews just because…

 

[ChuckTheButcher]

I'm glad to see their work is really starting to get noticed. That's a beautiful knife.

 

[Lefty]

They're awesome. But you all know I thbk that.

 

[Johnny.B.Good]

Pete, the fit and finish on that knife looks impeccable. Congrats.

 

[jeff1]

Korin yanagi showed up a couple of days ago, as soon as the hhh production shows up ill be sure to post pics. ( I know there's a thread on here that will show me how).

 

[phillip78]

Oh oh, here is another one that was done before the Konosuke. It is a 240mm Itto-Ryu black mirror finished gyuto. This one has a highly assymetrical bevels, something like 90/10. I am yet to cut with this one, either. I have no idea how different this would be compared to other double bevels. Anyone care to chime in?

Saya & handle are full corian, with nickel silver fittings and mosaic pin on end cap.

This is some crazy pictures of this knife. Where can I get one like this if you don't mind me asking?

 

[ChuckTheButcher]

I am curious about the itto-ryo as well. Is it a lacquer or the metal?

 

[NO ChoP!]

It's some kind of lacquer finish. Maybe great as a show piece....

 

[V1P]

Hi everyone, that is my knife in the pics.

The black color is some sort of finish on the metal. It is a 'single bevel' gyuto with a flat bevel on one side. This may be what the experts say highly assymetrical bevels.

I have used it for a full week in a pro kitchen and the finish held up well. Edge retention is also very good for a white #1.I have to adjust in using it the first few hours but it was fine after.

It is a show piece for me and my collection, I would not recommend it for an everyday knife.

Phillip78 : I tried to send you a PM but you need to have a few more posts before you can receive.

 

[mt_mac]

picked this up a little while ago 270mm fowler I love the look and now we will see if I like the profile.


http://i1307.photobucket.com/albums/s597/mt_mac/knifes/DSC_0866_zpsa00d2700.jpg

 

[jigert]

Nice Fowler, mt!

 

[mt_mac]

Nice Fowler, mt!

thanks. some of you may know this knife, I guess it was a pass around somewhere i'm not sure if it was on this forum or a different one. It cleaned up nice and I think it would look awful good with a new snazzy handle.

 

[NO ChoP!]

I had it for a bit. Along with a few others. It's a beast, with the world's largest emoto. I liked the height.

Feels more like a sword in hand.

It's funny to see things circle from years back....

Enjoy!

 

[mt_mac]

I agree it definitely feels like a sword in the hand.

 

[NO ChoP!]

View attachment 21764

 

[ChuckTheButcher]

9.25in David Liesch gyuto with curly koa. I was a little hesitan how this knife has the slightly swept heel and a angled intergral bolster but if feels awesome. In fact it might have the best in hand feel of any knife I've ever used.

 

[turbochef422]

Konosuke ginsanko 240 gyuto

 

[wellminded1]

I guess I can post now, that it has been shipped to me. I could not resist on pulling the trigger when I seen this on Murrays site earlier this week. I pulled the trigger so quick I forgot about a 25% discount I had available, good people at Carter Cutlery are reimbursing me as we speak. Great customer service.