Show your newest knife buy

[RockyBasel]

Got 2 more deliveries today - something is wrong with me!

 

[Runner_up]

^^ those Sakamitu yokote kiridashis are really neat! Love mine

 

[RockyBasel]

they are really cool - heading to the mountains for a week. this would be great to have around the chalet

 

[Corradobrit1]

Not sure which one is the WB Kono, I can't follow the nomenclature

WB => wide bevel. Although I agree their naming is a real head scratcher these days

 

[Bear]

Togashi specs:

• Hitohira Togashi Japanese Chef Knife
• 240mm Gyuto Knife
• Togashi Blacksmith, Sakai Japan
• Aogami #1 (Blue) High Carbon Steel
• Soft Stainless Clad
• Makassar Ebony & Buffalo Ferrule
• Saya Included
• Hand-Crafted in Japan
• 226mm Blade Edge Length / 388mm Overall Length / 2.1mm Blade Thickness / 50mm Blade Height / 207g

I've been looking at these, just wondering what your initial impressions are.

 

[RockyBasel]

Too early to say too much on the Togashi - I just did a brief tomato/onion try upon opening. The knife itself is a beauty no doubt. Fit and finish is exceptional. The handle seemed a bit narrow/skinny to me - its octagonal, but narrow. That's personal preference I suppose, I have longer fingers.

In the brief test, the food release seemed good - it glides through stuff. Is it OOTB as sharp as my recent Toyoma 240 Dama - i don't think so. But very close - different feel. But a good feel in the hands, good balance. . The steel, geometry seems amazing. Worth getting it just for that. Price point is a bit rich in my view.

Again, Too early to say much really, other than its a knife built not to disappoint

 

[T85]

This is one of my latest knives. This is a 240mm x 58mm silversteel warikomi with a masur birch handle by Birgersson (forger) & Dalman (grind&handle) I got it three weeks ago. I got it because I wanted a 240mm and wanted to try something from Dalman. I did not know anything about Birgersson. After 3 weeks of pro kitchen use here are my thoughts. Edge retention is very impressive. I still can just do a couple passes on a honing rod. I will probably resharpen next week to see the ease of sharpening. HRC is 66, this is a first for me. It is very thin behind the edge with a thick spine. Balance is right at heel. It has a flatter profile, making it great for push cutters. The food release is great too. The reactivity is not bad. This knife a joy to use. 10 of 10.

 

[Gregmega]

I need one of those... Togashi blue is the tits, I need a sanmai to make company to my honyaki hehe.

You got a honyaki too??? Nice.

 

[Gregmega]

Togashi specs:

• Hitohira Togashi Japanese Chef Knife
• 240mm Gyuto Knife
• Togashi Blacksmith, Sakai Japan
• Aogami #1 (Blue) High Carbon Steel
• Soft Stainless Clad
• Makassar Ebony & Buffalo Ferrule
• Saya Included
• Hand-Crafted in Japan
• 226mm Blade Edge Length / 388mm Overall Length / 2.1mm Blade Thickness / 50mm Blade Height / 207g

I bet that togashi will destroy the others you bought.

 

[valgard]

You got a honyaki too??? Nice.

It was my first honyaki actually, I have had it for a good 2-3 years.

 

[Gregmega]

It was my first honyaki actually, I have had it for a good 2-3 years.

How do I not remember that. Who was the sharpener? Btw I fkn love mine. Wait til you see what comes tomorrow

 

[valgard]

How do I not remember that. Who was the sharpener? Btw I fkn love mine. Wait til you see what comes tomorrow

Sharpener is Hirotsugu Tosa, classic Sakai Takayuki tandem on it. And Cody made the handle and saya, it's actually back with Cody for a new handle without endcap.

 

[ModRQC]

View attachment 83612
This is one of my latest knives. This is a 240mm x 58mm silversteel warikomi with a masur birch handle by Birgersson (forger) & Dalman (grind&handle) I got it three weeks ago. I got it because I wanted a 240mm and wanted to try something from Dalman. I did not know anything about Birgersson. After 3 weeks of pro kitchen use here are my thoughts. Edge retention is very impressive. I still can just do a couple passes on a honing rod. I will probably resharpen next week to see the ease of sharpening. HRC is 66, this is a first for me. It is very thin behind the edge with a thick spine. Balance is right at heel. It has a flatter profile, making it great for push cutters. The food release is great too. The reactivity is not bad. This knife a joy to use. 10 of 10.

I would definitively be a sucker for MORE pics! Congrats it's a beautiful piece.

 

[ModRQC]

@valgard what seems to be the problem with the ferrule that has a bit of tape on your rack pic?

 

[valgard]

@valgard what seems to be the problem with the ferrule that has a bit of tape on your rack pic?

No problem, I was just working on that knife and didn't take the tape out.

 

[rgriffeath]

I’m stoked about my first Carter

5.31" Carter Stainless Fukugozai Petty
Hitachi White #1 Steel core laminated with 410 Stainless Steel
FINISH: Forged/Polished
HANDLE: Ziricote with Black Canvas Micarta Bolster
LINER: Corian Spacer

 

[Brokenthusiast]

273x43 suji from HSC3 in Z-wear steel, 63HRC.
Handle is ironwood and Patagonian rosewood.
192gr.

Swooning extremely hard over this one. It’s my first custom piece and Harbeer has been an absolute pleasure to work with! Can’t wait to get back to work and put it through the gauntlet.

 

[dmonterisi]

310mm Marko WH suji

 

[bruce8088]

These ones braved the pandemic shipping and finally arrived - one of kind or rather 6 of the same kind of one of a kind. Very happy to be able to get these for my friends.

 

[TSF415]

These ones braved the pandemic shipping and finally arrived - one of kind or rather 6 of the same kind of one of a kind. Very happy to be able to get these for my friends.

Are they white1’s or what are they?

 

[Gregmega]

These ones braved the pandemic shipping and finally arrived - one of kind or rather 6 of the same kind of one of a kind. Very happy to be able to get these for my friends.

You and Ricky having a tf party?

 

[rob]

Don Nguyen. 160x44 Petty. W2

 

[valdim]

Don Nguyen. 160x44 Petty. W2
View attachment 83836View attachment 83835View attachment 83836

As if he has applied the Stealth technology...What is the material of the handle?

 

[rob]

As if he has applied the Stealth technology...What is the material of the handle?

To be honest I’m not sure.
Was listed as being faux ivory and carbon fiber.
Maybe polished G10?

 

[Acidwash]

Finally found my dream Raquin Gyuto. Fifth times a charm!

 

[Acidwash]

New family shot.

 

[RockyBasel]

Beautiful - how does the Gyuto perform?

 

[parbaked]

What is the material of the handle?

To be honest I’m not sure.
Was listed as being faux ivory and carbon fiber.
Maybe polished G10?

Don uses Elforyn, a faux ivory often used to make high quality billiard balls...good stuff!!
https://www.elforyn.de/en/elforyn/That would be my guess...

 

[Acidwash]

Beautiful - how does the Gyuto perform?

Have only had the pleasure of cutting with it once, but it fell through everything I threw at it.

 

[Slim278]

In Japan on the 9th and here today. Wat 255mm x 64mm 377g, it's a heavy one.