Show us your knife collection.

[Jeff B]

I'm a home cook who accumulated enough knives lately that it's fair to say I have a collection. I thought I would share it here and update now and then as it evolves. A few years ago, I bought a Masamoto VG as my first Japanese knife, which I found impressive at the time and still use for rougher tasks. Eventually, I learned of even better knives, so i bought a Kurosaki AS and Masakage Koishi, which were far more impressive for both their performance and craftsmanship. Since then, I have been fascinated by trying different styles and makers, especially those with long traditions or interesting stories, but only recently did I really go all in on exploring. Now, I have a small collection, which I hope to expand and then focus over time.

IMG_0414.jpg

From left to right:
Kurosaki R2 Hammered 150 mm petty
Ishikawa W#2 165 mm nakiri
Yoshimune W#1 165 mm nakiri
Kurosaki AS 210 mm gyuto
Konosuke Fujiyama FM B#1 240 mm gyuto
Munetoshi W#2 240 mm gyuto
Masakage Koishi AS 240 mm gyuto
Konosuke HD2 240 mm gyuto
Toyama Noborikoi B#2 240 mm gyuto
Takeda NAS Medium gyuto
CCK 1303 cleaver
Moritaka AS 130 mm petty

Not shown: Masamoto VG 210 mm gyuto, Dexter 7" heavy-duty cleaver, and Victorinox bread, slicing, and paring knives

I also have a Teruyasu Fujiwara Maboroshi 180 mm gyuto on the way.

Very nice collection!

[pgugger]

Very nice collection!

Thanks! Now I am trying to decide what to keep or let go... so hard to let anything go even for the ones I don't use so much. What an expensive hobby, haha.

[Jeff B]

Very nice collection!

Thanks! Now I am trying to decide what to keep or let go... so hard to let anything go even for the ones I don't use so much. What an expensive hobby, haha.

Which is exactly why I'm at 3 dozen or so knives and counting...

[pgugger]

Which is exactly why I'm at 3 dozen or so knives and counting...

That sounds like my (near) future! I am currently eyeing 6 or 8 more knives...

[Drewski]

Wide and narrow convex grinds on Bark River knives

As many of you know I AM a fan of Bark River knives and impressed with the initial factory grinds on their knives. But I also like to experiment a bit. I reground this knife (Aurora 3v LT) with a much more acute and wider angle - still convex. I'm not particularly hard on my knives BUT I do want them extremely sharp. These are initial grinds and will be made much sharper \

So my question is - is this too acute of an edge angle for your use? It obviously drops through food etc, but it is not an edge I would use for bushcraft tasks. I'm interested in your thoughts on alternative grinds. Thanks for lookingI

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Ken

Hey Ken, have you had a chance to test this alternative grind out? Any findings?

[Robstreperous]

Which is exactly why I'm at 3 dozen or so knives and counting...

That sounds like my (near) future! I am currently eyeing 6 or 8 more knives...

Yeppp... I decided to limit myself to no more than 2 new knives per year and sticking to it.

The way it's gone though I'm now bought out through 2033.

[Carlo]

Which is exactly why I'm at 3 dozen or so knives and counting...

That sounds like my (near) future! I am currently eyeing 6 or 8 more knives...

Yeppp... I decided to limit myself to no more than 2 new knives per year and sticking to it.

The way it's gone though I'm now bought out through 2033.

If you find yourself needing to thin the herd so you’re only adding 2 knives per year, Rob, I’ll gladly meet you for coffee and take delivery of a few.

[ChefKnivesToGo]

I'm a home cook who accumulated enough knives lately that it's fair to say I have a collection. I thought I would share it here and update now and then as it evolves. A few years ago, I bought a Masamoto VG as my first Japanese knife, which I found impressive at the time and still use for rougher tasks. Eventually, I learned of even better knives, so i bought a Kurosaki AS and Masakage Koishi, which were far more impressive for both their performance and craftsmanship. Since then, I have been fascinated by trying different styles and makers, especially those with long traditions or interesting stories, but only recently did I really go all in on exploring. Now, I have a small collection, which I hope to expand and then focus over time.

IMG_0414.jpg

From left to right:
Kurosaki R2 Hammered 150 mm petty
Ishikawa W#2 165 mm nakiri
Yoshimune W#1 165 mm nakiri
Kurosaki AS 210 mm gyuto
Konosuke Fujiyama FM B#1 240 mm gyuto
Munetoshi W#2 240 mm gyuto
Masakage Koishi AS 240 mm gyuto
Konosuke HD2 240 mm gyuto
Toyama Noborikoi B#2 240 mm gyuto
Takeda NAS Medium gyuto
CCK 1303 cleaver
Moritaka AS 130 mm petty

Not shown: Masamoto VG 210 mm gyuto, Dexter 7" heavy-duty cleaver, and Victorinox bread, slicing, and paring knives

I also have a Teruyasu Fujiwara Maboroshi 180 mm gyuto on the way.

What a nice collection of knives

[pgugger]

Yeppp... I decided to limit myself to no more than 2 new knives per year and sticking to it.

The way it's gone though I'm now bought out through 2033.

Haha, my wife suggested a similar rule, but in that case I am bought out through 2025...

What a nice collection of knives

Thanks, Mark! As you can probably tell, many of them are from CKTG

[jacko9]

Latest Addition 180mm Shigefusa KU Santoku. It is a bit heavier than I anticipated so I'll have to try it out before I decide if I'm going to keep it.

[Xuanfusion]

Kato yanagiba 300mm , Out off storage box recently , trying to learn how to do some nice polishing on it

[Xuanfusion]

Shig yanagiba 270mm and 300mm

[MagneticStorm]

Shibata Kotetsu 210

Razor sharp out the box. Beautiful fit and finish. Kanji adds a lot. Super light weight. For a home cook looking to make meals for family and friends, this really allows your knife skills to shine!! You can make incredible precise cuts, very quickly. I felt like a professional chef immediately. I was not battling the pepper, I was caressing the pepper.

[RonAZ]

I've always liked Shig and the two yanagiba you posted are beautiful knives.
Ron

[Chefspence]

Kato yanagiba 300mm , Out off storage box recently , trying to learn how to do some nice polishing on it

That kanji.....my goodness!!

[ChefKnivesToGo]

Nice ones.

[JimInRocks]

https://www.instagram.com/p/B8sZlLwH_Rh/
Got this knife a while ago but didn’t use it until I got it rehandled so basically brand new, my little AS Santoku with a custom handle done by Dustin Swaciak to show off a bit at work

[Xuanfusion]

Jikko 270 & hinoura 270 , both from KNS , thanks james!

[Xuanfusion]

Moritaka 270 As gyuto & 270 k tip gyuto

[Xuanfusion]

Thin edge on Moritaka