Chefknivestogo Forums

Maybe my new knife doesn't belong in this rarefied company, but here goes. Cost of project about 14 dollars: 8 bucks for a cheap carbon steel utility knife and 6 bucks for a piece of brass rod. Now I have my own custom steak knife

nakneker wrote: ↑Fri Mar 20, 2020 6:18 pm I’ve been working out of town for the last three weeks. Felt good to come home with the current events, I did find these three knives waiting for me. All three are knives I’ve wanted to try. Raquin 220 KT, Xerxes 265, Comet 220. RonAz let me try his Xerxes and I was hooked, thanks again Ron! Be safe people, it’s a little nutty out there.

Out there and in here, by the looks of it. Nice buys tho, for real.

Been buying a few knives on auction sites. Seems like the collectibles Go for more than they are worth but some of the lesser known knives go for less. Anyways I bought this one just to see what a gyuto the measures 361 x 62 feels like. It weighs just under 400 grams but surprisingly enough it feels good in the hand. More nimble than I would have thought. It came missing a couple millimeters off the tip and the previous owner put a few microchips in it but I Fixed that easy enough. It’s carbon, left a couple water droplets on it and had to polish them out. It was listed as a Kasumi Hiorshi gyuto, not sure the brand. The previous owner chiseled his initials in the bolster but kanji looks cool anyways. The stone it’s laying on is an Asagi that measure 205x72 for comparison sakes.

Lucky to finally be in the right place at the right time to snag one of my unicorns. Yoshiaki Fujiwara 210WH Kurouchi gyuto.

nakneker wrote: ↑Wed Feb 26, 2020 10:39 am Been after an Ashi for a long time, 249x50 with crazy cool banding. This may be one of those knives that you want forever but release it after checking it out, too nice to use.

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I think you have to stare at honyaki a while before you really appreciate the subtle beauty here

Acidwash wrote: ↑Fri Feb 21, 2020 9:29 pm AE7D63BA-6F9D-49E3-A2F4-284311EEBC5D.jpeg475C8231-4005-4D65-B97B-5B12CE334F04.jpeg

Picked up a couple Raquins

Love that maker's mark on the tip

Watanabe 210 Blue #2 Gyuto with stainless steel clad. Pictured next to my Konosuke 210 Fujiyama B#2 Gytuo and my Kato 210 Workhorse. The Watanabe is close in size and weight of the Kato. I'll do a side by side cutting comparison when we have a meal with enough food product.

Been lurking for a while, and have now bought 5 new knives while on lockdown. These came in today, and I got them to share with my work office, if I ever get to go back.

Dao Vua Honesuki (top) and Nakiri (bottom).

Blades aren't the straightest, but close enough. Not the sharpest (can't shave with them) but sharp enough to start with until I get the motivation to sharpen them up. They look AMAZING. Really rustic and purposeful. Balance on the Nakiri is right at the pinch grip, on the Honesuki its right were the tang exits the handle.

The handles themselves look phenomenal, and feel great. Super smooth, and while not quite perfect, they wouldn't look out of place on a knife that cost 8x as much. It looks like they used red epoxy to seat and seal the tangs into the handles. (That's not rust near the Dao Vua stamp on the Honesuki, its red epoxy.) The handles are a pretty unique shape as well and feel great. Half-hex toward the palm, oval towards the fingers.

I know it's not a kitchen knife, but Marc Liss of Origin Handcrafted makes kitchen stuff too, including copper ladles. Picked up this little guy on "deal of the week" on Instagram (@origin_handcrafted). At less than half price, I couldn't pass it up. Reclaimed sawmill blade and stabilized maple handle.

Lucas Gumbiner W2 honyaki gyuto, right around 250mm. Pretty thin, but nice convexing for solid food release. The dude can sharpen too - great OOB edge...no need to touch up!

Handle is tasmanian blackwood with curl and sapwood, micarta and 3,000 year old bog oak.

I asked him to tone down the polish from his typical stuff to aid in food release. Not really my style anyway. We worked on hamon design...first tried wave oriented style (kinda like kanagawa great wave), but didn't turn out so great. Lucas was kind enough to try again and I really like what we came up with together.

Spectacular blade.

delmar wrote: ↑Fri Apr 17, 2020 2:36 pm Lucas Gumbiner W2 honyaki gyuto, right around 250mm. Pretty thin, but nice convexing for solid food release. The dude can sharpen too - great OOB edge...no need to touch up!

Handle is tasmanian blackwood with curl and sapwood, micarta and 3,000 year old bog oak.

I asked him to tone down the polish from his typical stuff to aid in food release. Not really my style anyway. We worked on hamon design...first tried wave oriented style (kinda like kanagawa great wave), but didn't turn out so great. Lucas was kind enough to try again and I really like what we came up with together.

Congrats man! Aside from his great blacksmithing work, Lucas does some of the cleanest handle installs I have ever seen.

Yeah, install is really well done. He nailed the balance too - a bit in front of his stamp.

Great looking knife

Kurosaki AS 170mm ku santoku. A lot beefier than I expected. Spine is nice & thick, then tapers down. Gives the blade a workhorse feel. Cuts like a dream.

Interesting. I recently picked up a 270 Gyuto, which feels pretty laser-ish. It's relatively light and tall, great through soft product, not my favorite option to plow through carrots or sweet potatoes.

cliff wrote: ↑Mon Apr 20, 2020 9:48 am Interesting. I recently picked up a 270 Gyuto, which feels pretty laser-ish. It's relatively light and tall, great through soft product, not my favorite option to plow through carrots or sweet potatoes.

Might the height difference (46 v 53 per the site) be the cause of these varying experiences?

The length too, I would guess. It feels tall and thin. It's interesting to me to see how producers scale knives up or down at different lengths.

ETA If I didn't have too many knives, this would be a wonderful all rounder.

Shiro Kamo R2 225mm, picked up from CKTG a week ago, great edge and OTB sharpness... Iʻm impressed

It's always so ironic with kitchen knives....
I've had my eye on trying to pick up a Marko Tsourkan workhorse for a little while now and I always missed my opportunity to get one when they were posted in the classifieds.

I've seen two posted since the one I had on order was starting to get finished up .

But on the other hand this one was specifically made for me!!
And this is the first time I've ever ordered a knife that was made specifically for me. Super excited to see it in person!!

I should have it in my hands tomorrow or the next day but here's The picture he sent me before he shipped it.
Rough stats were:
225mm in length
52mm at the heel
Thickness 4.5 at the handle
2.6mm half way
2mm 2” from the tip

But he did go back and dial it in a little bit more so it won't surprise me if those are slightly off.

I went with Ziricote for the handle and he was nice enough to offer to make a fitted Saya while he had the knife in his hands so I could not pass that up so he did it in old growth black cherry.