Show us your new knife!
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Re: Show us your new knife!
Thanks Ray/Jeff
I started out asking a few people about their rec’s regarding honyaki gyuto’s as I have wanted one for some time. Big thanks to Steve, Sean and Andreu for their help. That was for the Shiraki and then the Togashi followed quite quickly which I had rehandled by Duy. I am so pleased to have secured the Tanaka R2 as this was on the bucket list and one of my biggest regrets in not buying one when they were relatively easy to come by.
I am a massive Toyama fan as the kasumi is probably my favourite knife to use, so when the Damascus popped up, I couldn’t say no!! Regarding the Watanabe Pro Nakiri, all the hype is justified, amazing performance. It does make me want to try a Toyama 210mm Nakiri!!! The Mazaki is off for a rehandle as it has a very short handle that feels strange.
It’s without doubt the most money I have spent on knives in one year (made worse by the weak GBP at the moment) but I promised myself not to miss out on knives I wanted (within reason) should the opportunity arise.
I started out asking a few people about their rec’s regarding honyaki gyuto’s as I have wanted one for some time. Big thanks to Steve, Sean and Andreu for their help. That was for the Shiraki and then the Togashi followed quite quickly which I had rehandled by Duy. I am so pleased to have secured the Tanaka R2 as this was on the bucket list and one of my biggest regrets in not buying one when they were relatively easy to come by.
I am a massive Toyama fan as the kasumi is probably my favourite knife to use, so when the Damascus popped up, I couldn’t say no!! Regarding the Watanabe Pro Nakiri, all the hype is justified, amazing performance. It does make me want to try a Toyama 210mm Nakiri!!! The Mazaki is off for a rehandle as it has a very short handle that feels strange.
It’s without doubt the most money I have spent on knives in one year (made worse by the weak GBP at the moment) but I promised myself not to miss out on knives I wanted (within reason) should the opportunity arise.
- mauichef
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- pd7077
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Re: Show us your new knife!
I’ve slowed down on knife purchases, but I pretty much forced a good buddy to sell this to me as soon as I found out that he had it. I’ve been wanting one for the longest time so I definitely owe my buddy a big favor for passing this one off to me. Measures 272x55
And no....I didn’t get a new piano, but I did pick up some stuff so that I could take photos again
And no....I didn’t get a new piano, but I did pick up some stuff so that I could take photos again
--- Steve
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Re: Show us your new knife!
Where’s that like button again? I remember when this one popped up a while back. Nice snag!pd7077 wrote: ↑Mon Sep 16, 2019 7:55 pm I’ve slowed down on knife purchases, but I pretty much forced a good buddy to sell this to me as soon as I found out that he had it. I’ve been wanting one for the longest time so I definitely owe my buddy a big favor for passing this one off to me. Measures 272x55
And no....I didn’t get a new piano, but I did pick up some stuff so that I could take photos again
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Re: Show us your new knife!
They only way to appreciate Raquin’s Magic is to use one. The first time I did it was an “ah-Ha” moment. Those dimensions are dreamy too. Kitchen Tractor grind may I ask? Plus, he has the rustic look and feel down better than anyone ImO and that 145sc is crazy fun on the stones. Enjoy! That’s gorgeous.pd7077 wrote: ↑Mon Sep 16, 2019 7:55 pm I’ve slowed down on knife purchases, but I pretty much forced a good buddy to sell this to me as soon as I found out that he had it. I’ve been wanting one for the longest time so I definitely owe my buddy a big favor for passing this one off to me. Measures 272x55
And no....I didn’t get a new piano, but I did pick up some stuff so that I could take photos again
“The goal is to die with memories, not dreams.”
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Re: Show us your new knife!
Wow!arthurfowler wrote: ↑Mon Sep 09, 2019 11:13 am A few new knives this year. I genuinely wasn't looking to purchase many knives, more looking to hold out for a bucket list knife!! It really did go horribly wrong!!
Mazaki White 2 Hairline 240mm
Toyama Noborikoi Damascus 240mm
Togashi/Tosa Blue 1 Honyaki 270mm
Watanabe Blue 2 240mm
Watanabe Blue 2 180mm
Shiraki Blue 2 Honyaki 240mm
Tanaka R2 Ironwood 240mm
Yoshikazu Ikeda Blue Honyaki 240mm
Thanks
Gareth
“The goal is to die with memories, not dreams.”
Re: Show us your new knife!
Outstanding group of knives, I've wanted a Togashi/Tosa honyaki for a while. Enjoy using them.arthurfowler wrote: ↑Mon Sep 09, 2019 11:13 am A few new knives this year. I genuinely wasn't looking to purchase many knives, more looking to hold out for a bucket list knife!! It really did go horribly wrong!!
Mazaki White 2 Hairline 240mm
Toyama Noborikoi Damascus 240mm
Togashi/Tosa Blue 1 Honyaki 270mm
Watanabe Blue 2 240mm
Watanabe Blue 2 180mm
Shiraki Blue 2 Honyaki 240mm
Tanaka R2 Ironwood 240mm
Yoshikazu Ikeda Blue Honyaki 240mm
Thanks
Gareth
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Re: Show us your new knife!
Just stunning Steve!!!pd7077 wrote: ↑Mon Sep 16, 2019 7:55 pm I’ve slowed down on knife purchases, but I pretty much forced a good buddy to sell this to me as soon as I found out that he had it. I’ve been wanting one for the longest time so I definitely owe my buddy a big favor for passing this one off to me. Measures 272x55
And no....I didn’t get a new piano, but I did pick up some stuff so that I could take photos again
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Re: Show us your new knife!
I recently jumped on the Raquin bandwagon too. My photo skills aren’t quite up to Steve’s level but here are a few shots of my 255 KT
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Re: Show us your new knife!
Dang Jon. Score!Bluenoser87 wrote: ↑Wed Sep 18, 2019 10:54 am I recently jumped on the Raquin bandwagon too. My photo skills aren’t quite up to Steve’s level but here are a few shots of my 255 KT
02BF4727-C702-4FA3-9B6E-4CF5854498C0.jpeg
838B86C0-C40F-4C70-8D0F-6E8B74143F9E.jpeg
“The goal is to die with memories, not dreams.”
- Corradobrit
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Re: Show us your new knife!
My small collection of unusual Kurouchi finish TF's
Top - Morihei 240 Ku W#1 gyuto and soft iron cladding, finished on Jnats by Morihei. No mistaking that TF DNA.
Middle - 210 Denka gyuto with 'tou cou' kanji and Ebony handle.
Bottom - 120 Ku Maboroshi petty, leftover from a custom order for a wedding (lucky guests).
Top - Morihei 240 Ku W#1 gyuto and soft iron cladding, finished on Jnats by Morihei. No mistaking that TF DNA.
Middle - 210 Denka gyuto with 'tou cou' kanji and Ebony handle.
Bottom - 120 Ku Maboroshi petty, leftover from a custom order for a wedding (lucky guests).
- Drewski
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Re: Show us your new knife!
Found these in a buddy's grandpa's garage while he was clearing it out. Top 2 are Ontario Knife Co. Put an 800 grit edge on the bull nose butcher and used it tonight. Very glad I had something like this. Bones didn't seem to affect the edge, as far as I could see. The gyuto (I don't care that that is the wrong nomenclature) is 305x55. The suji (I know, I know) is labelled "Sicilian Chef" on one side and has some leafy pattern on the other. Gonna sharpen them up for a pig roast this weekend. Won't have to worry about chipping an edge.
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Re: Show us your new knife!
The knife is not new actually, but the handle is new, and so feels the knife. Kind of reborn.
Tanaka Sekiso Blue #2 240mm
Tanaka Sekiso Blue #2 240mm
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Re: Show us your new knife!
I think you're saved from any gaffs by the lovely "Japanese stainless" image on the "suji."!! Very cool overall. That chef's looks amazing to be honest. Like, really. I'm very curious if it has more of a stamped grind, or if it quite thick and feels more "forged." It looks quite thin and even potentially light with a simply stellar profile.Drewski wrote: ↑Thu Sep 19, 2019 6:48 pm Found these in a buddy's grandpa's garage while he was clearing it out. Top 2 are Ontario Knife Co. Put an 800 grit edge on the bull nose butcher and used it tonight. Very glad I had something like this. Bones didn't seem to affect the edge, as far as I could see. The gyuto (I don't care that that is the wrong nomenclature) is 305x55. The suji (I know, I know) is labelled "Sicilian Chef" on one side and has some leafy pattern on the other. Gonna sharpen them up for a pig roast this weekend. Won't have to worry about chipping an edge.
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
- Drewski
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Re: Show us your new knife!
Definitely has a stamped feel to it, and it is quite light for its size and full tang (203 g or 7.1 Oz). Also pretty thin (no calipers though) and flexible but has a surprising amount of distal taper. I haven't had the chance to put it through the paces yet but I'm expecting terrible food release.salemj wrote: ↑Fri Sep 20, 2019 5:44 pmI think you're saved from any gaffs by the lovely "Japanese stainless" image on the "suji."!! Very cool overall. That chef's looks amazing to be honest. Like, really. I'm very curious if it has more of a stamped grind, or if it quite thick and feels more "forged." It looks quite thin and even potentially light with a simply stellar profile.Drewski wrote: ↑Thu Sep 19, 2019 6:48 pm Found these in a buddy's grandpa's garage while he was clearing it out. Top 2 are Ontario Knife Co. Put an 800 grit edge on the bull nose butcher and used it tonight. Very glad I had something like this. Bones didn't seem to affect the edge, as far as I could see. The gyuto (I don't care that that is the wrong nomenclature) is 305x55. The suji (I know, I know) is labelled "Sicilian Chef" on one side and has some leafy pattern on the other. Gonna sharpen them up for a pig roast this weekend. Won't have to worry about chipping an edge.
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Re: Show us your new knife!
I've been using a very cheap Chinese cleaver from a restaurant supply store and liked it so much I went for the big guns, bought here on CKTG.
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