Show your newest knife buy

[Mlan]

Radiona Breg honyaki recently came in from @moderncooking . I was very intrigued that it was done using 1.2562 German high tungsten steel. Tomislav really does some amazing and very unique work. The handle is thicker than usual, but since it is a semi-integral design it makes it extremely comfortable. The extra weight on the rear also pulls the center of gravity back just behind the makers mark right in front of the choil making it feel very nimble. The knife came very sharp and 1.2562 holds an edge for a very long time so I have yet to sharpen it, but I really like the feel of the steel on the board. The grind is also very thin behind the edge making for a very enjoyable cutting experience.

 

[Hz_zzzzzz]

Damn it! You got the taller one! Lol, mine came in today, too. 243x49, 199g. My digital caliper broke so I can’t give spine measurements, but a replacement is on its way! Kochi is definitely Wakui because I ran into the same problem, the handle is so thick, I might as well use it to fight my insecurities. But, besides from that, me likey likey. It’s around the 70% mark on my “Should I keep this forever-ever, forever-ever?” meter.

Also, I’m pretty sure you and I are the only two from the US that snagged one. They had 7, 5 sold on the site, and 2 off the site (you and me, faaaaamily).

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Very cool! Living on the east coast helped us this time! I specifically asked for a taller one and it might have worked. Forgot to mention the cladding line is surprisingly nice and even since Wakui lamininated his own warikomi. The overall package just has a lot of care in it I think.

 

[pgugger]

How is it in action? Have not tried it yet

Im still getting to know it but so far I really like it. Great grind and profile. Good all around midweight. Certainly more solid feeling and less laser than my Konosuke Fujiyama FM. I wish it was just a little taller at the heel but not a dealbreaker for me. Pleased so far and at some point want to do more formal comparisons with my other knives, though I never seem to find the time.

it is 3.4mm above the heel and 0.94 near the tip

Mine has about the same dimensions as yours but is 208 g. Handle is stabilized amboyna burl and horn so probably has a bit of weight putting it more in line with superworrier’s.

… Mine is 240 with the same-ish height and weighs 196g with a 50g Hitohira ebony handle. Maybe somewhat generously assuming that handle is 75g, that would mean it's 20g heavier bladewise.

 

[Pisau]

Fresh ootb except for the removed protective laquer (with acetone).

A few more forum apropos shots:

 

[Razig]

Raquin 270mm

 

[tag98]

New to me 240 fujin in AO super and my megumi kiritsuke

 

[Karl Dial]

My humble collection - a Sakai Takayuki 150mm petty, a Yu Kurosaki 165mm santoku, a Kobayashi 170mm bunka, a Mazaki 180mm nakiri, a Shigeki Tanaka 240mm gyuto and today’s acquisition (a Goko 240mm gyuto).

 

[Kiru]

Isasmedjan 235 gyuto 55mm tall

 

[Froztitanz]

 

[cantdecidewhichone]

Made by Karys 160mm Nakiri in 125sc. I wanted the hammered marks to look like comets flying into a galaxy (handle) with a special maker's mark colored in gold as the bright star. I think he nailed it.

 

[Delat]

Made by Karys 160mm Nakiri in 125sc. I wanted the hammered marks to look like comets flying into a galaxy (handle) with a special maker's mark colored in gold as the bright star. I think he nailed it.

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The handle has a Van Gogh Starry Night feel going on.

 

[AT5760]

Those hammer marks make for a cool pattern.

 

[Benuser]

JCK Deep Impact 240, next to a 30 years old Misono Swedish 240 who has lost some length, just as its owner.

AS @64-65Rc, finely grained, no trace of brittleness. Soft stainless cladding, micarta handle.
Already had his little brother, the 210. The fun with different sizes in Japanese knives is the totally different character. Very different in that respect from the big Germans, where it is the same knife with a few centimetres longer blade, with the same handle and only the resulting different balance.

 

[WiriWiri]

Spicy steel suji, beautifully giftwrapped by Mr Heiji in good time for Xmas (ordered 3 months before). A bit of a beast at 300mm+ and approx 250g

Pressed into service on the Xmas hams, capon and rib roast with original, brutal edge - still holding up currently. Very much enjoying,

 

[Knivperson]

Honyaki gyuto s-grind from @RDalman, bought it from the kind @nakiriknaifuwaifu. Just put an edge on it. Screaming sharp. Now I have an appointment with Knivfluencer to see how to etch

this one to see if it reveals any banding in the mirror polish. Tomorrow a ceremonial steak to get some ground patina.

 

[uniliang]

My first kiridashi, by Mizuno Tanrenjo, double beveled.
Length 220mm, edge 80mm, 40mm thick.

 

[jedy617]

Got my Tetsujin Tanryusen impulse buy (also called metal flow) in from KnS! Looks gorgeous, super banding and one of the nicest ebony handles I've seen.

 

[sansho]

https://www.kitchenknifeforums.com/threads/show-your-newest-knife-buy.7655/post-865806
i liked the tosho kono sanjo petty i got enough to get the 240mm gyuto version for my bro for xmas:

they talk about the finish (and charge enough for it), but imo none of their pics actually do a good job of showing it. no clue why.
for those curious, here's a pic with lighting that makes the texture pop:

that hammering is much harder to see in normal lighting, though.

the core steel comes etched, and the polished part of the stainless cladding has a cool, hazy effect:

choil shot:

probably the thinnest knife bte i've used.

 

[sansho]

Got my Tetsujin Tanryusen impulse buy (also called metal flow) in from KnS! Looks gorgeous, super banding and one of the nicest ebony handles I've seen.
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beautiful knife. also, that's the nicest KnS handle i've seen. love the figuring in the ebony, and the ferrule color is awesome, too. is the metal spacer flush, or does it catch on your finger? that's my only complaint about a similar handle i got.

 

[jedy617]

beautiful knife. also, that's the nicest KnS handle i've seen. love the figuring in the ebony, and the ferrule color is awesome, too. is the metal spacer flush, or does it catch on your finger? that's my only complaint about a similar handle i got.

It's flush. I've had a mixed bag, and also many custom handles that are also mixed. The problem is with different humidity the wood can expand and contract, so it can be made flush but the spacer can become proud later on.

 

[superworrier]

It's flush. I've had a mixed bag, and also many custom handles that are also mixed. The problem is with different humidity the wood can expand and contract, so it can be made flush but the spacer can become proud later on.

Yeah I had one handle show up flush and a few months later it’s not flush at all

 

[M1k3]

It's flush. I've had a mixed bag, and also many custom handles that are also mixed. The problem is with different humidity the wood can expand and contract, so it can be made flush but the spacer can become proud later on.

Regularly using mineral oil helps slow down, if not stop this from happening.

 

[jedy617]

Regularly using mineral oil helps slow down, if not stop this from happening.

Doesn't help with me, regularly oil my handles

 

[M1k3]

Doesn't help with me, regularly oil my handles

Try soaking them?

 

[jedy617]

Try soaking them?

I'm good haha I can deal with a little bit of unevenness, not the end of the world

 

[Dabquero710]

210 b1 stainless togashi

Well I had to do it after months of debating , i finally pulled the trigger on this beauty…. Using it at work and it’s just perfect man, so happy

 

[tostadas]

Wakui 210mm migaki. So excited, I've been waiting so long for this to come back in stock!

 

[Brian Weekley]

A short while ago I was fortunate to be online when @julestools posted this Isasmedjan Damascus Gyuto on BST. I wasted no time in pushing the “Buy It Now” button. It’s an exquisite example of exactly the type of knife I wish to own. It offers a 2C63 core with a wrought iron and a 15n20 Damascus cladding. It has a blade length of 241mm and a depth at the heel of 52mm. It is a perfect example of maker Jonas Johnson and offers a top quality handle of ringed gidgee, moose antler and mammoth tusk. It weighs in at 239gms.

Here’s a few pics …

I waited for the right meal to welcome this wonderful knife to the family. That was lamb sirloins done for 21/2hrs in my Anova Precision Oven at 150F to a target temperature of 140F sous vide style at 100% steam. I finished the lamb at 400F for 10 minutes, no steam to arrive at a perfect serving temperature (for me) of 145F.

A final couple of pics …

An exquisite main carved with a perfect knife.

 

[user 16756]

View attachment 159424

A short while ago I was fortunate to be online when @julestools posted this Isasmedjan Damascus Gyuto on BST. I wasted no time in pushing the “Buy It Now” button. It’s an exquisite example of exactly the type of knife I wish to own. It offers a 2C63 core with a wrought iron and a 15n20 Damascus cladding. It has a blade length of 241mm and a depth at the heel of 52mm. It is a perfect example of maker Jonas Johnson and offers a top quality handle of ringed gidgee, moose antler and mammoth tusk. It weighs in at 239gms.

Here’s a few pics …

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I waited for the right meal to welcome this wonderful knife to the family. That was lamb sirloins done for 21/2hrs in my Anova Precision Oven at 150F to a target temperature of 140F sous vide style at 100% steam. I finished the lamb at 400F for 10 minutes, no steam to arrive at a perfect serving temperature (for me) of 145F.

A final couple of pics …

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An exquisite main carved with a perfect knife.

I missed that knife twice and if you thought I was sad when I missed that suminigashi ohira let me tell you I slammed half a fifth of vodka after missing this one.

 

[crocca86]

Black lotus gyuto in the making
230x59

Distal taper
Handle 6.6mm
Mid 2.85mm
Tip 1mm