Show us your new knife!

[Jeff B]

Those stands are too cool!

[Jeff B]

Wanted a tall stout 165mm petty on a restrained budget so I went with the Gihei for it's value.
This thing is like a mini-gyuto!

[Lufty13]

I posted this knife earlier this week, but I needed a model to show off the new knife stand that arrived today courtesy of Duy. This is definitely gonna be the centerpiece on my countertop! Maybe you guys can convince Duy to bring a few slabs of marble to the show in September

I'm absolutely fascinated by those stands. So cool looking.

[ChefKnivesToGo]

I posted this knife earlier this week, but I needed a model to show off the new knife stand that arrived today courtesy of Duy. This is definitely gonna be the centerpiece on my countertop! Maybe you guys can convince Duy to bring a few slabs of marble to the show in September

That is awesome!

[ChipB]

If I were Anthony Michael Hall, this would be Kelly LeBrock:

[mauichef]

You got yours already!
Oh baby

[AlbuquerqueDan]

If I were Anthony Michael Hall, this would be Kelly LeBrock:

Looks absolutely perfect. What is it?

[Inhuman]

If I were Anthony Michael Hall, this would be Kelly LeBrock:

Wow . Mic drop of the year !

Dude , that is a masterpiece . We need demand more/better pictures ! Please !!!

[MisoSatisfried]

She's a beauty Chip!

[chefDpham]

I posted this knife earlier this week, but I needed a model to show off the new knife stand that arrived today courtesy of Duy. This is definitely gonna be the centerpiece on my countertop! Maybe you guys can convince Duy to bring a few slabs of marble to the show in September

I'm absolutely fascinated by those stands. So cool looking.

I can bring a demo one to the show and if i get orders from anyone that"s going to the show I can bring them with me but they"re not light, rather not carry a bag of rocks. lol

[Andreu]

I posted this knife earlier this week, but I needed a model to show off the new knife stand that arrived today courtesy of Duy. This is definitely gonna be the centerpiece on my countertop! Maybe you guys can convince Duy to bring a few slabs of marble to the show in September

Nice knife stand, Steve. Way to show off your Kato.

[ChefKnivesToGo]

If I were Anthony Michael Hall, this would be Kelly LeBrock:

I was there when Tanaka San and Morimoto San signed that paper for the knives. I would love it if they kept doing that for the unique pieces they're doing.

[ChefKnivesToGo]

Steve, can you hook me up with the guy that made that holder? I want to talk with him...

[Runner_up]

Takeda 240mm Classic Kiritsuke. This is my first Takeda, although years back I got to use a sujihiki that belonged to my sous chef at the time. To be honest, this was kind of an impulse buy and I wasn't too sure what to expect. I have read much on other forums about some inconsistencies and other issues, and wondered if I would love this knife.

Wow

It's awesome. No wedging, takes a scary edge that sticks in my board. I was shocked when I put it on the scale after a week or so of using it and seeing that it was my heaviest gyuto at 7.3 oz. It is even heavier than my Yoshimune, which feels like a brick. How is this knife so nimble and light feeling? What kind of sorcery is this? Now I understand the Takeda magic. Great distal taper. So, so easy to sharpen and strop as well. Fantastic handle - I love the epoxy sealing. And yes - I have never experienced food release like this before.

[pd7077]

Steve, can you hook me up with the guy that made that holder? I want to talk with him...

Mark, PM or email? I’ll send you his info

[ChefKnivesToGo]

Thanks Steve,

Always email for me. It’s way easier for me to save them and look them back up.

[ChefKnivesToGo]

Takeda 240mm Classic Kiritsuke. This is my first Takeda, although years back I got to use a sujihiki that belonged to my sous chef at the time. To be honest, this was kind of an impulse buy and I wasn't too sure what to expect. I have read much on other forums about some inconsistencies and other issues, and wondered if I would love this knife.

Wow

It's awesome. No wedging, takes a scary edge that sticks in my board. I was shocked when I put it on the scale after a week or so of using it and seeing that it was my heaviest gyuto at 7.3 oz. It is even heavier than my Yoshimune, which feels like a brick. How is this knife so nimble and light feeling? What kind of sorcery is this? Now I understand the Takeda magic. Great distal taper. So, so easy to sharpen and strop as well. Fantastic handle - I love the epoxy sealing. And yes - I have never experienced food release like this before.

For whatever reason I can get his knives sharper than any other line we carry. They cut fantastically well.

[b11lf]

Takeda 240mm Classic Kiritsuke. This is my first Takeda, although years back I got to use a sujihiki that belonged to my sous chef at the time. To be honest, this was kind of an impulse buy and I wasn't too sure what to expect. I have read much on other forums about some inconsistencies and other issues, and wondered if I would love this knife.

Wow

It's awesome. No wedging, takes a scary edge that sticks in my board. I was shocked when I put it on the scale after a week or so of using it and seeing that it was my heaviest gyuto at 7.3 oz. It is even heavier than my Yoshimune, which feels like a brick. How is this knife so nimble and light feeling? What kind of sorcery is this? Now I understand the Takeda magic. Great distal taper. So, so easy to sharpen and strop as well. Fantastic handle - I love the epoxy sealing. And yes - I have never experienced food release like this before.

DROOL

[Chefspence]

Takeda 240mm Classic Kiritsuke. This is my first Takeda, although years back I got to use a sujihiki that belonged to my sous chef at the time. To be honest, this was kind of an impulse buy and I wasn't too sure what to expect. I have read much on other forums about some inconsistencies and other issues, and wondered if I would love this knife.

Wow

It's awesome. No wedging, takes a scary edge that sticks in my board. I was shocked when I put it on the scale after a week or so of using it and seeing that it was my heaviest gyuto at 7.3 oz. It is even heavier than my Yoshimune, which feels like a brick. How is this knife so nimble and light feeling? What kind of sorcery is this? Now I understand the Takeda magic. Great distal taper. So, so easy to sharpen and strop as well. Fantastic handle - I love the epoxy sealing. And yes - I have never experienced food release like this before.

For whatever reason I can get his knives sharper than any other line we carry. They cut fantastically well.

I just sharpened mine for the first time before I sold it and I was very happy with the results, as was the buyer. Even gave me a compliment.

[ButlerHoosierChef]

If I were Anthony Michael Hall, this would be Kelly LeBrock:

What knife is this?