Show your newest knife buy

[iandustries]

Just got this rare puppy from the mail

Mt. Fuji White#1Mizu honyaki gyuto 240mm
Smith: Yoshikazu Ikeda
Sharpener: Shotaro Nomura

wow that looks like it’s in mint condition. where did u find it ?

 

[nntnam]

wow that looks like it’s in mint condition. where did u find it ?

I've got it new from yahoo auction.

Not exactly happy with the level of finish of the hamon so I'm gonna enhance it with some finger stones.

 

[friz]

Early bday present for myself..
Shigeki Tanaka Ginsan Gyuto 240mm... View attachment 126888View attachment 126889View attachment 126890

That looks like a rippa. Congratulations! I love Ginsan steel!!

 

[big_adventure]

Well that's encouraging! I did look at the pictures a bit before buying and it seemed decent and looked like it came to a thin edge but I saw there was only one so I grabbed it quick and decided to ask questions later haha

Shig makes great knives, and the ku santoku and sakiri are sneaky good deals for getting one. It won't be all that thin, however. My ku nakiri is thick behind the edge and heavy for a nakiri, but for all of that, it cuts beautifully on anything that isn't too thick and hard and feels great in hand.

 

[DarKHarlequiN]

A small yet nicely formed wee blade has just joined Team Masimoto ....

 

[Renzwerkz]

That looks like a rippa. Congratulations! I love Ginsan steel!!

Thankyou..

 

[0x0x]

TX & Xerxes

 

[timebard]

Toyama 240

 

[RockyBasel]

Toyama 240

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Is this stainless clad?

 

[timebard]

Is this stainless clad?

Sure is! I do hope I can try the heftier iron clad version someday but it's an extremely practical get-****-done knife... or it would be if I had more than two people to cook for

 

[RockyBasel]

I love this knife. It’s a super star. I have never had the chance to get an iron clad Toyama, so that’s why I was asking. I used it today in fact, and it’s a remarkable cutter

 

[MontezumaBoy]

Finally was able to add a Tansu boner ... San Mai (stainless) w/ spicy white core ... beautiful & functional chicken cutter upper ... thanks go to Mert for producing such a beauty ...

Blade starting to take shape;

Vid by Mert;

On my board prior to the carnage;

 

[0x0x]

 

[Danzo]

Can’t wait to murder an onion later. Thanks Brian.

 

[Jason183]

This knife completes my collection, my knife journey ends here, always been waiting for an easier maintenance Fujiyama FM kind of grind gyuto, and here it is, The Sakai kikumori Yugiri Blue#1 in stainless clad by Yoshikazu Tanaka. Thanks to @madmotts again for the great recommendation.

 

[Duukt]

Yoshikazu Tanaka Sentan 240mm. I've had it for a while now.

Attempting a choil shot when I should be chopping my lunch.

The patina is actually a bright blue in daylight but the camera isn't able to capture it.

Side-by-side with my Mazaki.

 

[jedy617]

I got a Fujiyama FM Petty that just shipped today from Shirogami Knives, excited to get this as a match to my 210mm. If anyone is looking for one they have a few more I'm told!

 

[Corradobrit1]

Can’t wait to murder an onion later. Thanks Brian. View attachment 127497View attachment 127498View attachment 127499

I was the original owner of that one once upon a time. Take good care of her. TFTFTF

 

[Danzo]

I was the original owner of that one once upon a time. Take good care of her. TFTFTF

Yes sir. I plan to ease the spine and round the choil. They really don’t care much about the details over there, but I will make it shine.

 

[choochoochop]

Can’t wait to murder an onion later. Thanks Brian. View attachment 127497View attachment 127498View attachment 127499

Nice, is that a 240?

 

[Danzo]

Nice, is that a 240?

Ya. And a pretty generous 53 at the heel.

 

[Martyn]

Got a 250mm blue 2 yanagi from Okubo san after hearing some really nice things about his heat treatment of the steel -

 

[Eloh]

Radiona Breg, mono 1.2562 with forged hollow

 

[uniliang]

Was looking for a tall petty and this Jiro 150mm could be the one. Will need to cut some gari this weekend to find out.

 

[Delat]

All the recent Yoshikane threads pushed me to an impulse buy - SKD 210mm.

 

[Jville]

After almost two months waiting, my order from Takeda arrived! Gyuto "medium" (249 x 67 mm, 179 g) and KoSasa (170 x 42 mm, 99 g). I believe they don't get a lot of love here because of the narrow bevels and their tendency to wedge in root vegetables (not tested yet) but for me they have a set of unique features that made them my grail knives (for now): thin large blade, stainless jet black kurouchi finish, zero-grind, aogami super with famous heat treatment.
The blades are crazy thin. I expected an S-grind, but the profile is so thin there are no "shoulders" left. I would call this a "needle grind". If the bevels were wider I think the edge would be very fragile.
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I love Takeda, I think the wedging issue is over exaggerated some. I can’t find any knife better for small dice onions than my Classic Cleaver.

 

[Brian Weekley]

Takeda wedging … hmmmmm! Check out this thread … Like a naughty schoolboy

 

[hereforthefood]

Are we doing impulse buys? Isasmedjan 253 western honyaki gyuto.

 

[big_adventure]

I'm pleased to welcome the newest member of my sharp and pointy family...

A 240mm gyuto in AEB-L by Taylor Edgerton ( @The Edge ). Taylor set up a group buy a few months back and I was fortunate enough to be a part of it. He made/is making each knife individually, so even though it's called a group buy, it's basically 14 custom gyutos. Mine is nice and work-horse-y, measuring 243mm from heel to tip, height is 54.2mm, weight is 253g. The handle is buckeye burl, dyed box elder burl and nickel/silver spacers, and dyed box elder burl ferrule.

Taylor was a joy to work with - he went over every detail of the production with me to make sure we were both happy with the results. I couldn't ask for a better experience on my first custom knife.

Here is the post in the group buy thread where Taylor shows some good photos: Here

Here are the stats...

The knife has a pronounced, smooth, constant distal taper from heel to tip. It's a double S grind. The spine and choil are perfectly smooth and rounded. The out of the box edge is very sharp and seems extremely well-ground. It shaves hair and cuts paper with ease.

After measuring it, it went straight to the board for some prep. On the menu were carrots, shallots, red cabbage, lettuce, tomatoes and cucumbers. The generous flat section makes for hassle-free push cutting and chopping, while the smooth radius curve at the tip allows GnG and rocking without any real concerns. The impressive taper means that the thin tip dominates shallots, and the girth and mass make it easy and comfortable to push through hard stuff like the cabbage straight out of the fridge. Overall, I'm very happy with the geometry of the blade. It's most definitely a workhorse.

Here are some shots of the spine, choil and side...

Great job by Taylor.

 

[RockyBasel]

Never knew a petty could be this good

Toyama Noborikoi, 150 mm blue Damascus petty. 35 mm heel height