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[superworrier]

To offer an additional data point: My Nihei example has less of that dead-stop feeling compared to the Yoshikane I bought from you, @ftermath. It's still there, but it's less abrupt and a little less noticeable.

Yes I noticed this too but I chalked it up to individual variation. 2 makes a pattern. Visually I can’t tell the difference though

 

[Einco]

Visually I can’t tell the difference though

This matches my experience too -- visually, I can't tell a difference.

Maybe individual variation and cutting style both play a part?

I just tried them side-by-side again to make sure I wasn't going crazy, haha. The difference between them is small, but in my use the Nihei has just slightly less "clunk" in the heel. For a different user, I think it's possible they would feel the same?

 

[Hockey3081]

My EU haul

2x Kamon. Been a long time coming and 100% worth the wait.

• 230mm Gyuto with recurve spine. Western resin handle with blacked titanium end caps
• 230mm Chef with s-hook grind. Rokkaku hanmaru spalted maple handle, rusticated facets with oil slick stainless steel end caps

1x Adonis Forged

• 1.2519 steel (I’m told this is some of the best steel), distressed files bolster, Brazilian rosewood

 

[superworrier]

I’ve been eying the Tosho Kono SKD for a while. With the sale, I grabbed one. I kind of antagonized whether it was the same as the regular H&K/KNS Yoshi SKD but after looking at a lot of choils and comparing weights from different sites (accounting for differing handles) I determined it’s probably different. Still need to try it out but I don’t think I was off the mark. I put a bonus choil shot at the end of my Yoshi for reference and the Kono does feel noticeably leaner, but I’ll have to see how it works out in practice.

Also, Wat Pro nakiri. Pretty nice but I’ll definitely need to sand the choil

Also couldn’t resist the Kagekiyo blue 1 240 suji given it came to 420ish USD with the exchange rate and all

 

[jasonbird]

How flat is the profile on this? I really liked everything else about the Yoshi I had but couldn’t adjust to the sudden and complete flat spot that took up most of the edge. Your Kono looks like it might maintain a very slight curve through much of the edge. Hard to tell for sure from the photos.

Never owned a yoshi but this Kono got a nice taper from spine to the edge with throughout convexity

 

[mrmoves92]

Sakai Kikumori Gokujyo 270mm gyuto from Dustin at Real Sharp Knife. My first knife from Y. Tanaka.

 

[refcast]

Rural blacksmith

 

[blokey]

Rural blacksmith



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That looks really good, any more informations?

 

[refcast]

Nope, not that I can find, but it might be possible to find.

 

[blokey]

Nope, not that I can find, but it might be possible to find.

Not even where is it from?

 

[refcast]

Oh uh Japan. . . I was asked not to say, since the maker does local stuff mainly, and is at capacity already, but it's findable through the web. It's just a single guy in a dirt floor shop, in a rural part of Japan, who travels around occasionally to sell his knives. He mainly makes smaller sized knives, non-professional mainly, and usually 50% thicker than this

 

[blokey]

Oh uh Japan. . . I was asked not to say, since the maker does local stuff mainly, but it's totally findable through the web.

Understand, thank you.

 

[simona]

Konosuke SLD nashiji mirror finished with custom handle.
OOTB edge is not the sharpest so I touched up straightaway, steel feels very hard, definitely like 65hrc, not a nightmare on stone though, it sharpened just fine.

Lovely finish!!

 

[simona]

Got my first rectangle. LaSeur courtesy of Mr. @ashy2classy. Go big or go home I suppose..

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Is that wasabi, or?

 

[U2chh]

Decided to get another one of these just because I liked it so much. Nakagawa x myojin blue #1. Both old and new from sugi.

Any review for this gorgeous knife ?

 

[simona]

Rural blacksmith



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Rural blacksmiths - love 'em.

 

[Hockey3081]

Is that wasabi, or?

Close.. it’s horseradish.

 

[shinyunggyun]

Any review for this gorgeous knife ?

All I’ll say is that this is one of my top 5 knives. Of course, that doesn’t mean it will be one of your favorite knives. I love it because it’s a knife that you can use for extended hours comfortably, and it feels powerful while still feeling relatively light. I personally like it better than Fujiyama, takada suiboku, Kagekiyo, or Kikumori, with a lot of that due to the profile. But that is just me. The knives I fall in love with are the ones that can guarantee me a peace of mind during a busy and stressful weekend night shift on the line or the sushi bar.

 

[U2chh]

All I’ll say is that this is one of my top 5 knives. Of course, that doesn’t mean it will be one of your favorite knives. I love it because it’s a knife that you can use for extended hours comfortably, and it feels powerful while still feeling relatively light. I personally like it better than Fujiyama, takada suiboku, Kagekiyo, or Kikumori, with a lot of that due to the profile. But that is just me. The knives I fall in love with are the ones that can guarantee me a peace of mind during a busy and stressful weekend night shift on the line or the sushi bar.

Awaiting mine from Tosho

 

[simona]

Close.. it’s horseradish.

Right family, wrong continent

 

[Bensonhai]

KONOSUKE SANJO SKD TSUCHIME KUROUCHI NASHIJI GYUTO 240MM BURNT CHESTNUT HANDLE

 

[jedy617]

Don't think I can do much better than this. Ikeda White 1. Eventually will have to sell a few on b/s/t after this one

 

[timebard]

Finally checking out the hype/hate... TF Mabs 180.

 

[Bico Doce]

Here’s a 270 wrought iron/52100 from Felippi Porto. His work is really coming along. Sure the fit and finish could improve a bit and he admittedly is still learning how to nail that stone finish but I have to say his forged geometry is very cool. Great performance and food release with a bit of wedging on the super dense stuff.

 

[Greasylake]

My latest purchase from the auction sites. A 210mm ai-deba. The stamp appears to be 高鳳, which isn't a maker I'm familiar with. The first thing I noticed though was the fit and finish is the nicest on any deba I've held. Nicely rounded spine all the way to the tip and the choil is also rounded and polished. Balance point is a little bit before the second kanji. I haven't sharpened the knife yet but it has some microchips so I'm sure I'll get a good feel for the steel then, but I have high expectations.

 

[tostadas]

Grabbed a pair of the new profile chopper kings from cktg in vg10 and w#2. Making some soup today to test out the stainless one.

 

[bjmsharp]

B1 Fujiyama yanagi showed up from ai&om today

 

[kpham12]

Grabbed a pair of the new profile chopper kings from cktg in vg10 and w#2. Making some soup today to test out the stainless one.
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I’m jealous, my AUS-10 version didn’t come with a dragon. Let us know if there’s stiction from the sandblasted finish and grind and how the steel holds up!

 

[A.Malcolm.ations]

Here’s a 270 wrought iron/52100 from Felippi Porto. His work is really coming along. Sure the fit and finish could improve a bit and he admittedly is still learning how to nail that stone finish but I have to say his forged geometry is very cool. Great performance and food release with a bit of wedging on the super dense stuff.

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Love the look of his knives. This makes me want one even more. So cool

 

[Pisau]

Both lantern and suji are newest buys. Perhaps I should also post this on blf...