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Show your newest knife buy
- Thread starter Mr.Magnus
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give me your Dalmans and I’ll give you my Kamons
DitmasPork
Senior Member
New custom handle by Graydon Decollibus makes it feel like a brand new Shig! Stoked by everything about the handle—koa with African blackwood spacer and reindeer cap. Was going for a handle that visually referenced traditional Hawaiian fish hooks and weapons (koa clubs studded with shark's teeth etc.).
Corradobrit1
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What, the pink Hello Shiggy handle didn't appeal? Shocked.
Gregmega
Senior Member
I’m still looking for that original owner and my offer still stands
Gregmega
Senior Member
Until you buy a Yanick anyway
Yanick 270 x 61mm with violet wood handle
https://yanick-knives.com/produit/gyuto-san-mai-wrought-iron-135cr3-handle-on-violet-wood/
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RockyBasel
KKF Sponsor
A Keijiro Doi 240mm Dragon Yanagiba. Truly an unicorn.
View attachment 100366
View attachment 100368
true unicorn - is it a Unicorn or an Unicorn - an
This knife is da bomb! 270 mm of artisanal craftsmanship- this may well be the knife that started a whole separate thread about frustration in ordering
RockyBasel
KKF Sponsor
Uh-oh, it’s raining Yannick-Couteaux. My first one, so psyched, second western-maker after the Dalman last week! Can’t wait to test drive it in the kitchen to see what the “fuss was about”
it has a pretty cool distal taper
it has a pretty cool distal taper
My mailbox has room for your abandoned j-knives thenUh-oh, it’s raining Yannick-Couteaux. My first one, so psyched, second western-maker after the Dalman last week! Can’t wait to test drive it in the kitchen to see what the “fuss was about”
it has a pretty cool distal taper
View attachment 100678View attachment 100679View attachment 100680View attachment 100681View attachment 100682
RockyBasel
KKF Sponsor
...and wallet 
RockyBasel
KKF Sponsor
So...it’s not a Denka?
Corradobrit1
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Its a Morihei Hisamoto W#1 SS cladding and Fine Finish. Question is was this a NOS knife or are Morihei offering the FF again.
My Denka is taking longer than expected so I just sprang for this when I got the opportunity.
It’s most likely NOS now. I know of another still available. So if anyone wants one without playing the gamble do snatch it up fast!
RockyBasel
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Ai? That one?
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How subtle and subtile!
RockyBasel
KKF Sponsor
Ai chihuahua! Incredible!
Munetoshi butcher (for me) and Munetoshi 165 petty (present for a friend who is just entering the world of Japanese knives and sharpening)
RockyBasel
KKF Sponsor
I wish someone had given me this start to J knives - I had to go through a whole bunch of knives to find the ones I really like
Corradobrit1
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Right. There was a time when I believed vintage Sabatier was the last word in carbon steel knives.
give me your Dalmans and I’ll give you my Kamons
Trade dalmans for Kamons? Duh.
I Totally get it.
My Mune butcher is the only butcher I’ve kept and used extensively. Freaking rocks
DitmasPork
Senior Member
Cheers dude! I'm gonna quit buying gyutos since I got new shoes on this one.
So I finally pulled the trigger on a TF. Guess this is a better option to try one without worrying about the grind variations.
Put a uchigumori finish on it, clearly even the "fine" finish still needs some extra work on the stone.
The knife still has a modest appearance, but, once held it in hand, you know this is something special.
It's a rather thin knife, but feels really dense, I mean really. Never experienced something like this, looks so rough but the tactile feeling tells you that this is a serious deal.
What feels even better is on the board - a happy chopper, great balance and bounces back immediately (also good for push cutting). Given the thin grind, it flies through produces. Although a tad thicker for carrots and celeries than some of my other knives, the weight makes it better for chopping softer vegetables.
Did a quick caliper measurement, the geometry is not far from my ideal, which is hard to believe just by looking at images.
So, am I considered to be converted now? Anyway, I can definitely see myself having a Denka in the future, when my elbow grease grows back...
Put a uchigumori finish on it, clearly even the "fine" finish still needs some extra work on the stone.
The knife still has a modest appearance, but, once held it in hand, you know this is something special.
It's a rather thin knife, but feels really dense, I mean really. Never experienced something like this, looks so rough but the tactile feeling tells you that this is a serious deal.
What feels even better is on the board - a happy chopper, great balance and bounces back immediately (also good for push cutting). Given the thin grind, it flies through produces. Although a tad thicker for carrots and celeries than some of my other knives, the weight makes it better for chopping softer vegetables.
Did a quick caliper measurement, the geometry is not far from my ideal, which is hard to believe just by looking at images.
So, am I considered to be converted now? Anyway, I can definitely see myself having a Denka in the future, when my elbow grease grows back...
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Strata portland, where did you?
Is this thing a TF mab? Looks like a bargain if it is.
https://strata-portland.myshopify.c...hei-hisamoto-white-1-240mm-gyuto-pakka-handle
It's just a fancy nashiji, actually. So, yes.
