Show your newest knife buy

[aboynamedsuita]

I much prefer the a965. It's a more regular shape all the way through. You will really appreciate the thickness due to the feeling of stability and density it gives. Ohira suitas are incredible. You will love it.

This is mine ... http://www.japanesenaturalstones.com/ohira-range-suita-lv-3-5-a572/

At 50mm thick, it's a beast :viking:

Wow, yours is a beast! Several other members also said the A965 was a good choice… as a relative noob to jnats it's easy to get caught up in looking at the lines, colors, etc. Someone mentioned that of their multiple Ohira Suitas their favourite is the one that has the most lines, rust spots, etc.

Just gone to the sydney knife show and impulsely brought this (photo was from Bill Burke's IG account)

But these 4 were already sold

http://i.imgur.com/sYxk9bM.jpg

did anyone here picked these up?

That handle is insane, nice grab!

I know who bought the other 4 :whistling:

Lookin' forward to seeing the pics

 

[Badgertooth]

Keijiro Doi 300mm takobiki

Sharpchef said he would send it with a hair popping edge. He sent it with the sharpest edge I have ever experienced. Kudos and thank you.

 

[jimbob]

Knife envy big time!

 

[jimbob]

What line is it?

 

[Badgertooth]

I'm actually not sure mate. I know it's white steel and the f&f is just that little notch up from the aonikou Doi yanagiba I have.

 

[Badgertooth]

Maybe somebody could jump in with the kanji

 

[malexthekid]

That Burke is amazing. So wishing I could have been there to see his, and everyone else's, knives in person.

And that Doi is pretty schmick too.

 

[Krassi]

@badgertooth
Ahh nice so he finally sold it it looks awesome. i got a simple doi yanagiba and the steel is super awesome from any doi

well i guess he really knows how to sharpen he got me hooked on jnats and i should also resharpen my doi.

 

[pkjames]

Maybe somebody could jump in with the kanji

kanji just says: "Keijiro Doi Made", I bet it is a pre-hayate version.

 

[Kingkor]

The Doi is amazing if I find one up for sale maybe it'll be my next impulse buy.

 

[Von blewitt]

230mm Dragons breath damascus Gyuto, forged integral bolster, lacewood hidden tang western handle

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250mm stainless & 52100 San Mai Gyuto, stainless bolster, Honduran rosewood full tang western handle

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[Badgertooth]

230mm Dragons breath damascus Gyuto, forged integral bolster, lacewood hidden tang western handle

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250mm stainless & 52100 San Mai Gyuto, stainless bolster, Honduran rosewood full tang western handle

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Southern Hemisphere ain't playin around this week.

 

[zoze]

There were 4 knives. Any clue to the whereabouts of the other 2?
Would love to see further pics from the dark handled one.

 

[Von blewitt]

I picked them up for another member, they're on there way to him, I'll leave it up to him to reveal himself/ post pictures, I will say both knives were stunning!!!

 

[kevpenbanc]

I've got to get down the coast sometime!

230mm Dragons breath damascus Gyuto, forged integral bolster, lacewood hidden tang western handle

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250mm stainless & 52100 San Mai Gyuto, stainless bolster, Honduran rosewood full tang western handle

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[ecchef]

Dang!

 

[schanop]

I've got to get down the coast sometime!

Soon will realise that it worth eight hours' drive, once Huw's food is in front of you :wink: Checking his knife collection is a second desert.

 

[rami_m]

Soon will realise that it worth eight hours' drive, once Huw's food is in front of you :wink: Checking his knife collection is a second desert.

I miss the food. It's only second to the hospitality.

 

[kevpenbanc]

Soon will realise that it worth eight hours' drive, once Huw's food is in front of you :wink: Checking his knife collection is a second desert.

8 hours with 2 young kids in the back!
I hope the food is really good

 

[malexthekid]

I've got to get down the coast sometime!

KKF road trip.... to see what two Burkes do to a hatted restaurant?

 

[schanop]

KKF road trip.... to see what two Burkes do to a hatted restaurant?

It's within three hours from Canberra, for a double hatted restaurant.

 

[kevpenbanc]

KKF road trip.... to see what two Burkes do to a hatted restaurant?

Now that's a plan!

 

[Knecked]

Kono Fuji B1 240mm 66hrc!

 

[YG420]

Nice kono! Been wanting to get my hands on one forever.

 

[daveb]

Like. Do you know who did handle?

 

[Badgertooth]

Like. Do you know who did handle?

Looks like Toshiaki Umemoto

 

[V1P]

This is my new baby from Chadd Smith, of Tristone Blacksmithing in Australia. So glad to see more Australian kitchen knife makers on the scene.He just won the 'best kitchen knife' category, at the recent Sydney Knife Show.

Specs :

240mm blade
55 mm heel height
Grind is convex, asymmetric for right-hander
208g weight
Width of spine at heel 2.8mm
Half-way down the blade 2.01mm
10mm from tip 0.56mm
Steel is RWL34 super stainless at 63-64HRC
Gabon ebony saya with felt lining, for a friction fit and prevent scuffing of blade and bolster

Handle :

D-shape
Mirror polished 314 stainless bolster and spacers
Faux ivory ferrule
Pink dyed wood (cannot remember the species)

The blade is mirror polished to the highest extend, apparently RWL34 is one of the best steel for it, so I thought why not. I am currently on holiday and cannot comment too much on the steel and edge retention yet, will update in the future, when I am back working.

I did the usual test on onions, potatoes, carrots, and the performance put a grin on my face. Knife is a middle weight and has nice forward heft, as I specified to the maker. This blade is sporting the latest grind from the maker, with improved separation and ease of cutting. Tip did horizontal cut on onions nicely, some stiction on potatoes(probably due to the mirror finish) and carrots cut cleanly with no breaking.

Handle is tapered at the front and very comfy. As for f&f, I kept on joking to maker that it looked like a factory made knife, it was that flawless and consistent.

Lastly, please enjoy the pics, taken with my Iphone and mediocre photo taking skill.

 

[Knecked]

Thanks! yeah ive been looking out for one for quite some time. I told myself no more knives for a while then i came across this and couldnt resist haha.

Badgertooth is right, and it looks even better in person

Any tips on maintaining this finish?

 

[kevpenbanc]

Nice Ferry.
👍

This is my new baby from Chadd Smith, of Tristone Blacksmithing in Australia. So glad to see more Australian kitchen knife makers on the scene.He just won the 'best kitchen knife' category, at the recent Sydney Knife Show.

Specs :

240mm blade
55 mm heel height
Grind is convex, asymmetric for right-hander
208g weight
Width of spine at heel 2.8mm
Half-way down the blade 2.01mm
10mm from tip 0.56mm
Steel is RWL34 super stainless at 63-64HRC
Gabon ebony saya with felt lining, for a friction fit and prevent scuffing of blade and bolster

Handle :

D-shape
Mirror polished 314 stainless bolster and spacers
Faux ivory ferrule
Pink dyed wood (cannot remember the species)

The blade is mirror polished to the highest extend, apparently RWL34 is one of the best steel for it, so I thought why not. I am currently on holiday and cannot comment too much on the steel and edge retention yet, will update in the future, when I am back working.

I did the usual test on onions, potatoes, carrots, and the performance put a grin on my face. Knife is a middle weight and has nice forward heft, as I specified to the maker. This blade is sporting the latest grind from the maker, with improved separation and ease of cutting. Tip did horizontal cut on onions nicely, some stiction on potatoes(probably due to the mirror finish) and carrots cut cleanly with no breaking.

Handle is tapered at the front and very comfy. As for f&f, I kept on joking to maker that it looked like a factory made knife, it was that flawless and consistent.

Lastly, please enjoy the pics, taken with my Iphone and mediocre photo taking skill.

 

[V1P]

Thanks mate, just following your footsteps [emoji16]