Show your newest knife buy

[BGY_888]

Takada Blue Steel 1 Suiboku Sujihiki 300mm with Rosewood handle

 

[jchong]

In January I pre-ordered a MagnaCut chef knife from Meglio Knives' production run, and the knife arrived on Thursday protected in a padded zipper pouch.

Cutting edge - 262mm
Blade width at heel - 50mm
RC - 62
Handle material - black G10
Weight - 225g
Point of Balance - at the heel

The design of the knife is basic -- nothing fancy -- but it allows me to get a feel for a MagnaCut kitchen knife at a very reasonable price. I've used it to prep three meals and so far I am pleased with the performance of the steel.View attachment 167793

Out of the box, the straight edges of the G10 handle were uncomfortably sharp. About 5 minutes of rubbing with 320 grit sandpaper took care of that. The spine is moderately relieved; the choil is minimally relieved, needing a bit more to be perfectly comfortable. The spine is 2.8mm out of the handle and has almost no taper for the next 6.5 inches; then, in the final 3.5 inches it gradually tapers down to .6mm at the tip.

View attachment 167804

Thanks for posting this. How does the knife cut? Is it a "laser" like some Japanese knives are? Or more of a workhorse?

 

[daddy yo yo]

I can’t make pictures that look even half as good as this knife in reality:

Thank you @KAMON Knives. As always it has been a pleasure and you have exceeded my expectations… I am speechless!

It is a blue dyed piece of Amboyna supplied by me combined with torpedo shaped front and end cap in oil slick finish.

 

[picturepoet]

..looks awesome, gratuliere!

 

[daddy yo yo]

Full shot of my 285/40/239g Western suji - my @KAMON Knives no.8:

 

[marc4pt0]

Damn that Kamon is sexy AF!!!!

 

[picturepoet]

..would like to show you my new and so far only Kamon

I work exclusively in the pinch grip and grip the blade very far, so it was particularly important to me to have the balancepoint as far forward as possible so that the knife becomes a natural extension of the hand and can be carried almost weightlessly.
That's why I asked for a very light handle construction and decided on bog oak heirloom.

here's an interesting comparison to my catcheside:

Catcheside (ebony) 207/60mm 269g

Kamon (bog oak) 218/56mm 218g


@KAMON Knives,
thank you very much for your great work

 

[Mlan]

..would like to show you my new and so far only Kamon

I work exclusively in the pinch grip and grip the blade very far, so it was particularly important to me to have the balancepoint as far forward as possible so that the knife becomes a natural extension of the hand and can be carried almost weightlessly.
That's why I asked for a very light handle construction and decided on bog oak heirloom.

here's an interesting comparison to my catcheside:

View attachment 176284
View attachment 176285
View attachment 176286
View attachment 176287

Catcheside (ebony) 207/60mm 269g

Kamon (bog oak) 218/56mm 218g


@KAMON Knives,
thank you very much for your great work

That catcheside is sexy af. His knives are some of the best cutters around.

 

[tylerleach]

Full shot of my 285/40/239g Western suji - my @KAMON Knives no.8:

Show off

 

[Greenbriel]

I've lurked this thread for ages but never posted. Here's a quick and ugly roundup of everything I've accumulated since joining KKF that's not in the drawer.

Björn Birgersson 250 Gyuto
Kippington 255 Gyuto
Yoshikane SKD 210 Gyuto
Toyama 150 Petty
Toyama 210 Gyuto
Watanabe 270 Gyuto

Masamoto KS 240 Gyuto
Watanabe Pro 165 Santoku
Kemadi bulat 225 Gyuto
Myojin Riki SG2 180 Gyuto
Dalman 210 S-grind

Gesshin Kagero 210 Gyuto
Kaeru Kasumi 210 Gyuto
Takeda NAS Small Gyuto
Shigefusa Iizuka 165 Nakiri

Merion Forge 175 Nakiri/Small Cleaver
Watanabe Pro 180 nakiri
Muteki (Cory) 182mm Funayuki
Masashi Kobo 180 Santoku

Few more coming in next week. Cheers!

 

[RJP]

I've lurked this thread for ages but never posted. Here's a quick and ugly roundup of everything I've accumulated since joining KKF that's not in the drawer.
View attachment 176350

Björn Birgersson 250 Gyuto
Kippington 255 Gyuto
Yoshikane SKD 210 Gyuto
Toyama 150 Petty
Toyama 210 Gyuto
Watanabe 270 Gyuto
View attachment 176351
Masamoto KS 240 Gyuto
Watanabe Pro 165 Santoku
Kemadi bulat 225 Gyuto
Myojin Riki SG2 180 Gyuto
Dalman 210 S-grind
View attachment 176459
Gesshin Kagero 210 Gyuto
Kaeru Kasumi 210 Gyuto
Takeda NAS Small Gyuto
Shigefusa Iizuka 165 Nakiri
View attachment 176460
Merion Forge 175 Nakiri/Small Cleaver
Watanabe Pro 180 nakiri
Muteki (Cory) 182mm Funayuki
Masashi Kobo 180 Santoku

Few more coming in next week. Cheers!

How do you like the Kemadi? Great looking lineup

 

[Greenbriel]

How do you like the Kemadi? Great looking lineup

Thanks a lot! I like it, wouldn't put it in top five. Built like a tank, gets sharp, and holds an edge, but the balance is a bit too forward for my taste.

 

[pentryumf]

This was recently acquired off the vendors thread from MSicardCutlery.
Very happy with this!

240mm, chefs knife in CPM-M4.
Thin, light laser.
133g, 246 x 51 x 2.28 ,mm
HRC 64,
Scorched oak octagonal,

https://www.kitchenknifeforums.com/threads/cpm-m4-gyuto-246mmx51mm-132grams.58400/#post-900176

 

[simona]

I've lurked this thread for ages but never posted. Here's a quick and ugly roundup of everything I've accumulated since joining KKF that's not in the drawer.
View attachment 176350

Björn Birgersson 250 Gyuto
Kippington 255 Gyuto
Yoshikane SKD 210 Gyuto
Toyama 150 Petty
Toyama 210 Gyuto
Watanabe 270 Gyuto
View attachment 176351
Masamoto KS 240 Gyuto
Watanabe Pro 165 Santoku
Kemadi bulat 225 Gyuto
Myojin Riki SG2 180 Gyuto
Dalman 210 S-grind
View attachment 176459
Gesshin Kagero 210 Gyuto
Kaeru Kasumi 210 Gyuto
Takeda NAS Small Gyuto
Shigefusa Iizuka 165 Nakiri
View attachment 176460
Merion Forge 175 Nakiri/Small Cleaver
Watanabe Pro 180 nakiri
Muteki (Cory) 182mm Funayuki
Masashi Kobo 180 Santoku

Few more coming in next week. Cheers!

Hi there, how do you find the Watanabe nakiri? Thanks.

 

[Greenbriel]

Hi there, how do you find the Watanabe nakiri? Thanks.

Believe the hype.

 

[pjheff]

Mine finally arrived!

 

[DitmasPork]

Takada, petty, b1.

 

[jonnachang]

Takada, petty, b1.
View attachment 176651

That’s a beauty. Congrats.

 

[DitmasPork]

I've lurked this thread for ages but never posted. Here's a quick and ugly roundup of everything I've accumulated since joining KKF that's not in the drawer.
View attachment 176350

Björn Birgersson 250 Gyuto
Kippington 255 Gyuto
Yoshikane SKD 210 Gyuto
Toyama 150 Petty
Toyama 210 Gyuto
Watanabe 270 Gyuto
View attachment 176351
Masamoto KS 240 Gyuto
Watanabe Pro 165 Santoku
Kemadi bulat 225 Gyuto
Myojin Riki SG2 180 Gyuto
Dalman 210 S-grind
View attachment 176459
Gesshin Kagero 210 Gyuto
Kaeru Kasumi 210 Gyuto
Takeda NAS Small Gyuto
Shigefusa Iizuka 165 Nakiri
View attachment 176460
Merion Forge 175 Nakiri/Small Cleaver
Watanabe Pro 180 nakiri
Muteki (Cory) 182mm Funayuki
Masashi Kobo 180 Santoku

Few more coming in next week. Cheers!

Very impressive collection you have there! Smart, quality choices with room to grow.

Sadly, your kitchen knife collection takes up too much room. Here’s a special offer for a fellow Brooklynite—I’ve recently launched the “Brooklyn Kitchen Knife Hotel and Spa”—a boutique storage space for quality Japanese style kitchen knives in Brooklyn, where they’ll be stored, cared for, occasionally used to keep them happy. Free of charge for you!

 

[DitmasPork]

That’s a beauty. Congrats.

Cheers! Looked even better once I removed the lacquer. It’ll soon look like my others—scuffed, patina, rust removal spots, etc.

 

[iandustries]

Tetsujin 240 from KnS Auz

 

[DitmasPork]

I posted the Takada petty yesterday—thought it time for a b1 family portrait.

 

[Knivperson]

Mine finally arrived!

View attachment 176642

How does it perform? Video pleeeeease!

 

[Greenbriel]

Very impressive collection you have there! Smart, quality choices with room to grow.

Sadly, your kitchen knife collection takes up too much room. Here’s a special offer for a fellow Brooklynite—I’ve recently launched the “Brooklyn Kitchen Knife Hotel and Spa”—a boutique storage space for quality Japanese style kitchen knives in Brooklyn, where they’ll be stored, cared for, occasionally used to keep them happy. Free of charge for you!

Thanks so much Ditmas!

You are so amazingly generous, I think the Brooklyn Knife Hotel is an idea that simply can't fail. I'll pack up all but four and get them over to you immediately!

Seriously though, I appreciate it and respect your opinion a lot.

 

[Knife.Knut]

Tetsujin 240 from KnS Auz
View attachment 176738View attachment 176739View attachment 176741View attachment 176742View attachment 176743View attachment 176738View attachment 176739View attachment 176741View attachment 176742View attachment 176743

View attachment 176738View attachment 176739View attachment 176741View attachment 176742View attachment 176743

Nice! Do u happen to have a shot of the spine? Thanks.

 

[Knife.Knut]

This is what one week of madness looks like.

 

[tylerleach]

Say WHAT??? You got all of that in a week?? Are you homeless now? Do you need a place to stay? I have a spare bedroom…

really though. Dm me, I’d love to hear where you acquired these stunners

 

[Knife.Knut]

I've always been homeless. Living in a tent. Living off the kindness of people throwing knives at me.

Say WHAT??? You got all of that in a week?? Are you homeless now? Do you need a place to stay? I have a spare bedroom…

really though. Dm me, I’d love to hear where you acquired these stunners

 

[BillHanna]

I've always been homeless. Living in a tent. Living off the kindness of people throwing knives at me.

I’m living off the kindness of a wife who sarcastically wonders when the next cleaver is arriving.

 

[Knife.Knut]

I buy my wife a new pair of shoes to keep her walking the other way.

I’m living off the kindness of a wife who sarcastically wonders when the next cleaver is arriving.