Show your newest knife buy

[shinyunggyun]

Yoshihiro(echefknife) blue #1 suminagashi yanagiba 300mm. Ikeda forged/tosa sharpened.

 

[Pie]

Hinoura Mutsumi AS. 243 mm*50 mm. 228 gram. Spine thickness is 5.08 mm at handle, 4.0 above the heel, 2.75 in the middle and 1.1 at 1 cm from the tip. Did a quick test cut and it felt good. It feels like a Heiji with a taller bevel and better f&f.

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Man he makes them beefy. Nice one!

 

[superworrier]

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Myojin Riki Seisakusho 240 (232)
The ideal kitchen knife to me.

I think we are all awaiting your impressions. Who sells the 240 of this?

 

[boomchakabowwow]

i hate my current paring knife lineup.

i think a friend gave them to us. taken from a package of knives bought from a discount store. i would think they are fakes. they feel and sound different on any sharpening stone i use (german steel, and i have larger chef's from the same brand and line). and the edge will wear down on cut bananas.

anyways, i wanted a slightly longer paring knife and i didnt want to drop lots of money. i just got a very vanilla Mac PFK-50. its in my car waiting for the drive home, and i have some tomatoes on my kitchen counter sweating it out.

 

[tostadas]

I think we are all awaiting your impressions. Who sells the 240 of this?

 

[daniel_il]

thank you, iv'e seen this page before, didnt knew they are selling to individuals

how tall is the 240?

 

[tostadas]

thank you, iv'e seen this page before, didnt knew they are selling to individuals

how tall is the 240?

Not sure. They're pretty responsive via IG though.

 

[JDC]

thank you, iv'e seen this page before, didnt knew they are selling to individuals

how tall is the 240?

Mine is ~50mm in height and ~232mm long.

 

[JDC]

I think we are all awaiting your impressions. Who sells the 240 of this?

It has some knife lacquers on it so I have to wait until it wears before testing seriously. But so far I can't tell a difference in the grind from a FM.

 

[heldentenor]

They say if you love something, let it go and see if it finds its way back to you:

 

[daniel_il]

It has some knife lacquers on it so I have to wait until it wears before testing seriously. But so far I can't tell a difference in the grind from a FM.

My new FM is 53mm but i like the idea of a stainless FM

 

[Pointless1]

They say if you love something, let it go and see if it finds its way back to you:

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I thought about the MM when you put it up…it’s a sickness and this place is a Petri dish.

 

[JDC]

My new FM is 53mm but i like the idea of a stainless FM

Yeah new FMs tend to be taller, I don't know why Myojin didn't follow this trend.

 

[superworrier]

It has some knife lacquers on it so I have to wait until it wears before testing seriously. But so far I can't tell a difference in the grind from a FM.

Did you buy it direct from H&K?

 

[JDC]

Did you buy it direct from H&K?

See PM.

 

[HumbleHomeCook]

i hate my current paring knife lineup.

i think a friend gave them to us. taken from a package of knives bought from a discount store. i would think they are fakes. they feel and sound different on any sharpening stone i use (german steel, and i have larger chef's from the same brand and line). and the edge will wear down on cut bananas.

anyways, i wanted a slightly longer paring knife and i didnt want to drop lots of money. i just got a very vanilla Mac PFK-50. its in my car waiting for the drive home, and i have some tomatoes on my kitchen counter sweating it out.

I use the hell out of a Mac PKF-50. It's my go-to sort of utility blade. If I just need something quick and not too big of a job my hand goes right to the Mac. Slicing open plastic, quick garlic mince, cubing up some cheese, cutting berries, just whatever. Excellent knife.

 

[xxxclx]

New nakiri day!

The Konosuke feels quite substantial in hand at 211g, compared with my 231g 180mm Watanabe nakiri.

Can't wait to demolish some vegetables

 

[boomchakabowwow]

I use the hell out of a Mac PKF-50. It's my go-to sort of utility blade. If I just need something quick and not too big of a job my hand goes right to the Mac. Slicing open plastic, quick garlic mince, cubing up some cheese, cutting berries, just whatever. Excellent knife.

Thanks. Forgot all about it and just got it out of the car for a quick wash. It’s super sharp. I did flip it over and the made in Japan lettering is really badly done. Whatever

 

[OkLobster]

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New nakiri day!

The Konosuke feels quite substantial in hand at 211g, compared with my 231g 180mm Watanabe nakiri.

Can't wait to demolish some vegetables

Ah so you're the one who took that Kono White #1 Nakiri haha. Super nice looking knife though! You need to let us know how it compares to the famed Wat Pro once you've had a chance.

 

[JDC]

Ah so you're the one who took that Kono White #1 Nakiri haha. Super nice looking knife though! You need to let us know how it compares to the famed Wat Pro once you've had a chance.

Also interested in seeing that. Based on the choil shots I predict the difference may not be big for most produces, I'll put down a 2 cents bet lol.

 

[DaM0w]

Sold a bunch of big ones to get some small ones

190mm Hiromoto AS
150mm hado Sakai ginsan petty

 

[daniel_il]

Sold a bunch of big ones to get some small ones

190mm Hiromoto AS
150mm hado Sakai ginsan petty

I bet the tip of this petty is a joy to use

 

[Knivperson]

Mazaki kasumi petty, 180 mm, White steel. Polished by @preizzo and handle in bog oak by Evan Antzenberger.

 

[zizirex]

NKD = New Kono Day. Well one new, one new to me.
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Nice, I was in Tosho Last Thursday, ask about the Nakiri. The Lady Said it’s not here yet. But After a couple minute, Chuky came and show it to me for the First time to customer. It’s really Nice and i Wish i could bought it.

 

[Matt Jacobs]

I just received this guy from Sugi.
210 Shiro Kamo R2 damascus with a custom yellow cedar handle. I have owned a couple of these knives and always seam to go back to them. They get a really toothy edge and the height works for me. I love that handle from Jbone and will get more from him

 

[drsmp]

Not new but full refresh - Masakage Kujira by Ken Kaguera - thinned and polished by Kasumi Kev, new horn/ironwood/Blackwood handle by Jobone. I etched 2 cycles in HCl and a final sunshine cloth polish.

 

[Brian Weekley]

Very sweet!

 

[TSF415]

I just received this guy from Sugi.
210 Shiro Kamo R2 damascus with a custom yellow cedar handle. I have owned a couple of these knives and always seam to go back to them. They get a really toothy edge and the height works for me. I love that handle from Jbone and will get more from him
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That handle/blade combo is gorgeous.

 

[PineWood]

Birthday present, Kisuke Manaka bunka 198 x 55

 

[MisplacedEnthusiasm]

I'm new so I thought I'd just post most of the knives I have now. If someone could identify the Japanese knife for me I'd really appreciate it.
Left to right: Vachon, Oblivion, Dale Miller, ?