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Chef knife:
slight convex, Allrounder
steel: AEB-L
handle: Camelthorn with black G10 spacer and Reindeer antlers
edge lenth: 235mm
height: 54mm
weight: 204g
spine: 2,9mm ; middle 2,0 ; 1cm before tip: 0,6mm
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Paring:

steel: 1.4112
habdle: Ziricote
edge length: 9cm
weight: 51g
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Sweet - you got the Herde knife - his work looks amazing and he is so young. It will be good to know how it performs. But his potential seems limitless

Is this your first Simon’s knife
 
Another one here in such a short time. Nice!
I have the tsuchime and it's quite magnificent. Seems very similar except for the Nashiji finish.
VicWire got his from Cutting Edge and there's been some interest in the possible differences these nashijis might have compared with different vendors.
So to compare it would be great to hear the weight and heel hight on that beauty?

Also If some one has one from K&S would be great to get those specs too.
I'll do my best to remember and post specs when i get home later today.
 
Masakage Kujira 240 Gyuto Damascus with blue 2 core, blacksmith Ken Kageura, polished by Steve ( @pd7077 ) and Fatcarbon reverse camouflage with green maple handle by Matt Delosso
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Shinko KuroKomo Gyuto. Forged for K&S by Shiro Komo from R2 core steel, this attractive stainless damascus clad blade also features a very nice ebony handle with a black and blonde horn collar. It features a 286mm blade length, 275mm edge length, 60mm high and 2.07mm thick at the heel. Despite its large size the knife weighs in as a relative light weight 220 gms and reportedly HRC of 62-64. I must admit to buying the knife mostly because I like it’s looks. Here’s a few pics ...

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I put the knife to work portioning a boneless rib roast into rib eye steaks. Both the knife and steaks are very sweet.

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@Koop That’s partly the angle of the pic and the fact that the etched core’s color is almost the same as the cladding. The cladding does go almost to the edge (1-2mm) at the last 1/4 of the blade towards the tip.
 
Another one here in such a short time. Nice!
I have the tsuchime and it's quite magnificent. Seems very similar except for the Nashiji finish.
VicWire got his from Cutting Edge and there's been some interest in the possible differences these nashijis might have compared with different vendors.
So to compare it would be great to hear the weight and heel hight on that beauty?

Also If some one has one from K&S would be great to get those specs too.
243/50.5. 171 grams.
 
I’ve bought and sold a few since my last post but recently landed a couple I’m very happy with.

I originally wanted a Yoshi with as much heft as possible. I ordered a hammered finish that was too light (about 30 grams under the retailer’s listing) for my tastes but it cut like a Kotetsu... or better. I was convinced this was the knife I wanted but continued looking for an example with more weight. I emailed most venders that carry them and ordered the heaviest option available. Problem was, I had also ordered a Hinoura AS 240 during my Yoshi search and when it arrived I fell in love with it. I ordered a smaller Yoshi thinking I’d keep that one to have this maker in the drawer. I don’t know if I’ll keep either Yoshi now. They are the best cutters I have, period. The 240 glides through sweet potatoes like nothing. The Hinoura sticks in sweet potatoes and I nearly have to get a sledge hammer out to get the damn thing unstuck. But it has soul...

The Hinoura’s handle was nice enough but it was crooked and felt undersized for the knife. I ordered two different K&S options and installed the larger. The pic below shows the K&S 240 option, the original handle, and the K&S “Heavy Gyuto” option for anyone interested in comparing. For reference I masked off the before and after balance points. The knife came in weighing 219 grams with the original handle and sits at 243 with the K&S ebony handle. The balance point shifted back slightly but makes the knife feel slightly more nimble to me. I really like where it is now. I suspect that part of the sticking issue is the sandblasted Kasumi finish. Just got new stones in from JKI so I’ll be making my first Kasumi polish attempt this weekend!

We’ll see how long this one keeps me satisfied.
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I’ve bought and sold a few since my last post but recently landed a couple I’m very happy with.

I originally wanted a Yoshi with as much heft as possible. I ordered a hammered finish that was too light (about 30 grams under the retailer’s listing) for my tastes but it cut like a Kotetsu... or better. I was convinced this was the knife I wanted but continued looking for an example with more weight. I emailed most venders that carry them and ordered the heaviest option available. Problem was, I had also ordered a Hinoura AS 240 during my Yoshi search and when it arrived I fell in love with it. I ordered a smaller Yoshi thinking I’d keep that one to have this maker in the drawer. I don’t know if I’ll keep either Yoshi now. They are the best cutters I have, period. The 240 glides through sweet potatoes like nothing. The Hinoura sticks in sweet potatoes and I nearly have to get a sledge hammer out to get the damn thing unstuck. But it has soul...

The Hinoura’s handle was nice enough but it was crooked and felt undersized for the knife. I ordered two different KnS options and installed the larger. The pic below shows the KnS 240 option, the original handle, and the KnS “Heavy Gyuto” option for anyone interested in comparing. For reference I masked off the before and after balance points. The knife came in weighing 219 grams with the original handle and sits at 243 with the KnS ebony handle. The balance point shifted back slightly but makes the knife feel slightly more nimble to me. I really like where it is now. I suspect that part of the sticking issue is the sandblasted Kasumi finish. Just got new stones in from JKI so I’ll be making my first Kasumi polish attempt this weekend!

We’ll see how long this one keeps me satisfied.
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fwiw I noticed some steering and wedging with my Hinoura when I first got it but after a very, very light leveling out of things it cuts wonderfully now.

yoshi is too light / short for me personally, but yes great cutters.
 
fwiw I noticed some steering and wedging with my Hinoura when I first got it but after a very, very light leveling out of things it cuts wonderfully now.

yoshi is too light / short for me personally, but yes great cutters.
Good to know. It cuts great on many things but sticks like crazy on a few. I plan on taking the polishing very slow. Hopefully I have similar results as you.

The only gyuto I’m still curious about now is a Heiji. However, I’m sure there are plenty of workhorses that I haven’t come across yet.
 
I wanna play too! Happy birthday to me:

FRKZ 300mm K-tip Yanagiba from JCK, Hon Kasumi gin 3.

Please excuse my terrible skills with the phone.

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Fit and finish are beautiful. Blade edge is 294mm, height 35, weight 208. I sent an email asking JCK who made it. Some worthy fish are being delivered Thursday to break it in.

EDIT: Koki at JCK replied directly, the knife is forged by Shiraki Hamano and sharpened by Kasahara. The entire experience of ordering from JCK was excellent - prompt service, best packing job I've ever seen on a knife (entire knife box wrapped snugly in bubble wrap, the bubble wrap taped down inside the shipping carton at multiple locations to prevent bouncing), instant response to my question.
 
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Got the Gesshin Uraku white #2 180 mm Left handed Usuba to complete my single bevel set. Asked for initial sharpening and came very sharp. 1st time trying katsuramaki on daikon with a proper usuba. I see a lot of daikon in my diet this week.
 

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Me: [How can I convince the wife to replace the 30 year old POS Wusthof paring knife?]
Me: “Hey honey, look! This knife has a blue handle!”
Wife: “It’s blue! I love it! Buy it for me!”

JCK Natures Blue Clouds VG10 Petty 135mm
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That's beautiful. That might help you stay married despite knife addiction.
 
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