luther
Well-Known Member
263x67@252g by James Oatley
Show your newest knife buy
- Thread starter Mr.Magnus
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Thank you - but we need to thank @ashy2classy for that combo!
Hmm, have to look for the fifth. I am not kidding when I say I have over 100 custom knives piled up. I lose track of where they are sometimes.
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Good to know where that purple handled one landed haha. I'm holding out for another honyaki from him
togashi white 1 stainless clad 165 tall petty
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Milan 267... probably my favorite in the collection
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A prized member of my small collection of knives by Bjorn Birgersson. It’s a custom sujihiki ordered about a year ago featuring warikomi construction, carbon steel core hardened to HRC 66/67 a mild steel cladding and a Bocote handle. It offers perfect suji specs (to me) with a blade length of 347mm, edge length of 329mm and a depth at the heel of 44mm. It tapers from 3.76mm at the heel to 1.99mm mid blade and 1.35mm 1” from the tip. The suji weighs in at 230gms.
A few more pics …
Of course the only real test is carving a roast. To this end I prepped a chuck (boneless blade) roast of beef by dry brining it for three days then cooking sous vide style in my Anova Precision Oven for 12 hours at 132F. A few more pics …
This sujihiki by Bjorn Birgersson will have a long life as my “go to” carving blade. I‘ll have no reason to use anything else. A last word as it relates to the “LP” … “Less Perfect” mark On the blade. When it came time to ship Birgersson detected an almost imperceptible fault in the lamination. He stated that he would redo the knife. I felt this really wasn’t warranted and insisted that he sell it to me as is. He agreed, marked the blade as “Less Perfect”. In my eyes it’s “perfect” for its intended purpose.
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Gregmega
Senior Member
Really thinking about grabbing one of these before they’re gone- any initial thoughts? Specs looks just awesome.
so i've only used it minimally so far since i received it saturday, minced a few cloves of garlic and sliced some radishes and persian cucumbers for a salad. performed those simple tasks really well, the tip is very precise and there is actually more taper than i thought there would be which i really like. fit and finish are top notch, the handle is excellent and the spine and choil are eased using that faceted edge profile, just like a fujiyama spine. The added height is super useful and i prefer stainless cladding in a utility. definitely recommend.
Picked up a Tetsujin 240mm in Aogami 2 last week, was finally able to put it through its paces working up a big batch of borscht last night. Daddy likes this knife!
I really want to buy knives in the BST but I’m too new to post there. Some people told me I have to make more posts, so here I am. This is my latest piece. A bread knife from Ben Bodman of Bodman Blades. The blade is a feather damascus with alternating serrations. It transitions with an integral bolster into an amboyna handle. Choil shot included because that’s important for a bread knife… right?
Hopefully my pics attach properly, I’m new here…
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Oh my … how decadent … a feather damascus integral bread knife. Sick!
Welcome.
Welcome.
Bico Doce
aka Big Dice / Bocce Ballz / Big Douche
If you see a knife you want to buy listed for sale then send a PM to the seller. No restrictions there
Jiro 270mm Sujihiki. The picture is a bit scuffed since I was in a rush but I'm in love with this pickup. Jiro, while expensive relative to other makers, checks all the boxes for me. I briefly considered a Yanagiba as a "niche" pickup relative to my gyutos but an all-around slicer is best for my use case.
Here's to finding something to slice!
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I have been looking for a nice example of work from Harbeer ChaHal for a couple of years. You don’t see much of his work offered on BST. My chance came when @julestools posted his HSCIII Gyuto on BST. It was exactly what I was looking for so I pushed the “Buy it Now” button.
The steel is a wrought iron cladding over a 26C3 core. It has an edge length of 240mm and a depth of 55mm at the heel. It weighs in at 234gms and offers a charred white oak and African Blackwood handle with a gorgeous suede lined charred white oak saya. As expected the workmanship and finishing is impeccable.
A few more pics …
To welcome this new Gyuto to the family I used it to prep some veges for a sous vide cook in my Anova Precision Oven. 20 minutes at 185F, 100% steam, followed by 10 minutes at 375F after coating with a little olive oil and spices. I use Harbeer‘s Gyuto to thin slice some left over beef roast, warmed the slices in gravy then “welcome to the family“ for this special new blade.
A wonderful knife from a great maker … well worth the wait.
Perverockstar
Well-Known Member
francoalophoto
Franco Alo
My latest knife buy was this Yoshimi Kato Migaki Damascus ~180mm chukabocho made out of R2 steel. Never owned a Kato-san knife, nor did I ever own a chukabocho knife. My friend was in contact with him and I had the opportunity to not only get the knife but a saya made by my buddy, so I took the plunge. Apparently I've been loving R2 steel as I added three R2 knives to my collection over the past year.
I'm loving the versatility of this knife!
I'm loving the versatility of this knife!
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Since none of you had the decency to buy it from Tosho before my willpower caved, I added the Takada blue 1 nakiri on the weekend. Now I get to see what Tanaka's Blue 1 is about.
Glamour shot of the weeks purchases
Glamour shot of the weeks purchases
Really beautiful pattern on this one. 
135cr3 
I absolutely do not need intervention, thank you very much.
I absolutely do not need intervention, thank you very much.
Hockey3081
Senior Member
Lew Griffin 150x35 stainless petty. Elforyn and mammoth handle. Hair shaving sharp ootb.
I LOVE my Takada nakiri, congratulations!
Thanks. Haven't had a chance to really use it yet as I've been too busy to even to get to taking off the lacquer.
I was duly impressed with my recently new Tetsujin 240mm <top> and in a weak moment I decided to go ahead and pick up one in 210mm <bottom> as well. I had to clear it through my Redundancy Department of Redundancy, but am pretty happy about it.
I have been looking to add an example of the work from Alexander Bazes for quite some time. As with most A+ makers Bazes knives don’t often appear on BST, and when they do they don’t last long. I was lucky to pick up this example and couldn’t wait to bring it to New Knives when it arrived today.
It is a Gyuto forged with a Blue 2 core and suminagashi cladding with a curly black walnut handle. It offers a blade length of 258mm, an edge length of 241mm, and a depth at the heel of 52. It weighs in at 194gms and tapers from 3.61mm at the heel to 2.7mm 1” from the tip … measured at the spine. It offers a significant convex grind tapering to a fine edge. It arrived scary sharp and easily made confetti of a page from my telephone book.
A few more pics …
As luck would have it I had some roast beef and soon to be beyond their “best before” date veges that needed to be transformed into tonight’s meal. A nice chance to put my Bazes Gyuto to work.
A couple more pics …
I did try to upload a video of this dinner prep but it seems that the KKF server didn’t like what I had done. I’ll keep trying with the video, but in the meantime I have a wonderful new addition to my kitchen. I couldn’t be happier.
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tostadas
Hobbyist / Craftsman
Nice choices
!
Wrought iron cladding or Damascus? Looks more like Damascus
