milkbaby
Well-Known Doofus
That Kippington gyuto is gorgeous!
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K813zra
Senior Member
Here is my most recent addition, a 237mm Kippington work-pony in CPM-154 from this thread. I absolutely love the knife! I have had only 2 opportunities yet to use it (it arrived 2 days ago), but it is a pleasure to use. It has a gorgeous distal taper, and the tip is soooooooo freakin' thin, it is incredibly impressive how it flies through onions... Thank you so much Kippington, you did a fantastic job!
Just for your info, the other knife is not mine, it is just for reference from a German maker called "Moosschmiede".
I love the Kip! That said, something about that German knife really tickles my fancy.
Corradobrit1
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No nonsense.
SOLD Martell 300mm Sujihiki CPM-154 ...
Or so the thread said minutes after Pachowder posted this absolutely gorgeous Sujihiki. He said the handle was special. You be the judge I think it’s a work of art. For a family dinner last night I got a chance to put my new Martell to use on a strip loin roast. Neither the roast nor the Martell disappointed.
Or so the thread said minutes after Pachowder posted this absolutely gorgeous Sujihiki. He said the handle was special. You be the judge I think it’s a work of art. For a family dinner last night I got a chance to put my new Martell to use on a strip loin roast. Neither the roast nor the Martell disappointed.
Mmmm....
What the yummy pics!)))
What the yummy pics!)))
A champagne cork for a champagne blade.
This one gets me giddy. It’s got a lot of the calling cards of what I like in a knife
Xenif
Senior Member
Marko Workhorse Suji 270 in 52100
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Nice knife nice tenugui
Corradobrit1
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Lucky guy, lucky knife. I feel sorry for the guys who bought several tickets for the raffle to increase their chances. How does it cut?
I’m definitely a fan of Murray Carter’s knives. Then again I’m a fan of a lot of makers knives. thebradleycrew offered me a chance to add an important part of my Carter Collection. A 240mm International Pro Damascus Gyuto. I jumped at the chance and here it is. The last pic is a snap of my Carter knives ... I call it “The Carter Family”! Thanks to thebradleycrew.
&
pretty soon @Brian Weekley will need his own “show your newest unicorn” thread. fantastic acquisitions!
No unicorns in my collection. They ALL get used. Here’s a pic of my Kato blue in action ...
Mute-on
Senior Member
240mm ... I think the angle of the picture is deceiving ... but I do have big hands.
Carl Kotte
Senior Member
I had the same reaction. You make a 240 look like a big petty in this photo. [emoji16] Awesome!
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Just because some knives are considered as unicorns that doesn't necessarily mean that they don't get used...
But I enjoy seeing people use their unicorns! This is what they were crafted for, right!?
Sorry ... I thought the term unicorn implied something rare and fanciful ... possibly only existent in fable or lore. I stand happily corrected. Now the thread can be called “Brian Using his Unicorns” hmmmm ... I think New Knives is much better.
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Brian, all you cook and eat is loin roast?! 
Are you on a protein diet?
Oh, and OT: you have accumulated a decent collection over the past weeks. I would say, you are now officially a member of those among this community who have a SERIOUS problem!
Are you on a protein diet? Oh, and OT: you have accumulated a decent collection over the past weeks. I would say, you are now officially a member of those among this community who have a SERIOUS problem!
luther
Well-Known Member
MetalMonkey 233x71mm
I have a motto which goes “if it’s worth doing it’s worth doing to excess” but in fact my knife collecting activities goes back decades ... not at the recent pace but KKF is a treasure trove of wonderful knives, especially from western makers. ... I admit that most pics that I post in New Knives have shown some chunk of yummy boneless protein being laid waste a wonderful blade. To illustrate some diversity next up is a Zwilling 7” Rocking Santoku. I keep several German and Swiss knives for applications where my Japanese blades aren’t suitable imho.
Sweet corn season is at an end where I live and I took the opportunity to make some of my favourite corn and seafood chowder. As you can see my prep knife is asked to do some things that would surely chip my finer blades and would, at the very least, cause the hair to stand up on the back of my neck. The Zwilling excels taking such rough use in stride. I often give this knife as a gift. The people I give it to love it. I also gift it with a lifetime sharpening service. It’s likely the best knife they have ever used. Certainly the sharpest.
Sweet corn season is at an end where I live and I took the opportunity to make some of my favourite corn and seafood chowder. As you can see my prep knife is asked to do some things that would surely chip my finer blades and would, at the very least, cause the hair to stand up on the back of my neck. The Zwilling excels taking such rough use in stride. I often give this knife as a gift. The people I give it to love it. I also gift it with a lifetime sharpening service. It’s likely the best knife they have ever used. Certainly the sharpest.
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I have such knives too, I think it's Wüsthof Dreizack knives. And a Yaxell I don't care for... Good to have such blades in one's collection!
Xenif
Senior Member
Well people shiuld just learn to stay away when they see my name on a list [emoji13]
Knife came with absolutely NO edge at all so I haven't cut anything yet, and then went on vacation Im excited to get back and sharpen it
Hey Brian, it's me ur brother...
I always thought my dad was up to no good!
CiderBear
Senior Member
Joining the club at last .
TFTFTFTFTFTF
Initial reaction:
This is the cheapest version of the Morihei Hisamoto, iron-clad White 1 with bolster less handle.
The handle is rough, but it's actually better than I expected. It's sort of a hybrid between a Western yo and wa. It feels comfortable enough in hand, and the balance point is just right.
Quite hefty for a 210mm at 203g. The blade is tall at 54mm, and edge length is 214mm.
It feels like a very different knife from my V2 Kochi 225mm. The Kochi is lighter, a wee longer, and a little shorter at the heel. (and no, the Kochi won't be on BST anytime soon)
.TFTFTFTFTFTF
Initial reaction:
This is the cheapest version of the Morihei Hisamoto, iron-clad White 1 with bolster less handle.
The handle is rough, but it's actually better than I expected. It's sort of a hybrid between a Western yo and wa. It feels comfortable enough in hand, and the balance point is just right.
Quite hefty for a 210mm at 203g. The blade is tall at 54mm, and edge length is 214mm.
It feels like a very different knife from my V2 Kochi 225mm. The Kochi is lighter, a wee longer, and a little shorter at the heel. (and no, the Kochi won't be on BST anytime soon
)
I love the karouchi finish.
Corradobrit1
Senior Member
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Weight is in line with TF Mabs, but the Morihei's are definitely taller. I love the profiles which are better suited for a low arc slicing motion. Looking forward to seeing some patina shots and thoughts on edge retention. Interestingly no micro-chipping concerns with these knives, compliments of that great Jnat finish. The bad news is that once you go TF you never go back,... TFTFTF
Still waiting for my 210
Still waiting for my 210
