Show us your new knife!

[taz575]

Looking at the picture, but it looks like a long neck area and a very long and large handle, but it could also be the angle of the pic? Can you take a pic of you holding it? With a long neck, a pinch grip on the blade above the heel will leave a good bit of your hand not making contact with the handle.

[Kekoa]

You would be right about it having a large handle. In fact it almost makes the knife look like a 210 when there isn't a point of size reference. It's like the whole knife is scaled up with the blade, so it kind of feels like picking up a Nerf gun instead of an actual firearm.

When I get the chance I'll take a picture of me holding it. I've tried a few different grips in different spots too and had an issue with all of them. At first I thought the big handle would make it more comfortable, but maybe there is something subtle that is giving me trouble.

[Kekoa]

Here is me using a few grips that I tried for this knife, tended to have a problem with all three. I have pretty small hands just for reference. Here is a comparison with my Santoku that has a very comfortable handle for me as well. I hadn't noticed it, but you are right that when using a pinch grip on the blade there is an empty pocket under my finger around the neck.

[stevem627]

I think you will find that your thumb is way too extended in all 3 positions. There is no “pinch” in your pinch grip. You need to hold the knife from above the spine at the balance point with your thumb and index finger. Think of using your fingertips to hold the knife. Your other fingers wrap around the handle a lot also. I have small hands also, but think of getting your fingertips where they can feel the knife.

There are lots of videos on YouTube of the pinch grip, so you might want to check those out.

These are short videos that nail the correct grip.

https://youtu.be/RkFwq_JNt8A?si=ddJIxL-8OGAcg3KW

https://youtube.com/shorts/d_81LXzHqGk? ... fOd31MGndi

[taz575]

I think re installing the handle closer to the heel may fix the issue? May want to shorten it a bit if it feels too long, too.

[TheLegalRazor]

I think you will find that your thumb is way too extended in all 3 positions. There is no “pinch” in your pinch grip. You need to hold the knife from above the spine at the balance point with your thumb and index finger. Think of using your fingertips to hold the knife. Your other fingers wrap around the handle a lot also. I have small hands also, but think of getting your fingertips where they can feel the knife.

There are lots of videos on YouTube of the pinch grip, so you might want to check those out.

These are short videos that nail the correct grip.

https://youtu.be/RkFwq_JNt8A?si=ddJIxL-8OGAcg3KW

https://youtube.com/shorts/d_81LXzHqGk? ... fOd31MGndi

This is a good observation. I tried holding my CCK cleaver with an extended thumb and found it uncomfortable. I can see how using the knife with the extended thumb could aggravate an existing nerve issue.

[Danou-Lo]

Makoto W#2 High Grade Gyuto 210mm last month. Makoto Kurosaki is making some seriously good knives .

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Very Nice one (y)

[roaduck]

I bought these two five inch Asian style knives for a neighbour and they came today.

I can`t afford much at the moment so inevitably they`re Chinese wonders.Less than $10 for both shipped.
Obviously not full tang, plastic imitation wood handles and budget steel but I got them shaving sharp with a #1000 grit diamond stone in no time at all.

They look nice and he`s happy so that`s the main thing.

[garchtoto]

NKD! Kobayashi SG2 Bunka. I really like that handle!

[transmaster]

Just picked up a knife made by the Chinese company Mitsumoto Sakari. It is a 2 inch Japanese style Pocket Knife called a "Neck Knife". It has a hand forged V10 pattern welded blade. They are intended to be worn like a necklace. In the context of food I am not sure what this beautiful little knife with it's Sandalwood handle could be used for, perhaps an emergency steak knife. In parts of 19th Century USA a folding knife like this would have been called a Tobacco "plug" knife for cutting off pieces of chewing tobacco.

[garchtoto]

Just picked up a knife made by the Chinese company Mitsumoto Sakari. It is a 2 inch Japanese style Pocket Knife called a "Neck Knife". It has a hand forged V10 pattern welded blade. They are intended to be worn like a necklace. In the context of food I am not sure what this beautiful little knife with it's Sandalwood handle could be used for, perhaps an emergency steak knife. In parts of 19th Century USA a folding knife like this would have been called a Tobacco "plug" knife for cutting off pieces of chewing tobacco.


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Cute lil thing. Thanks for sharing!

[transmaster]

Was reading up on this "Neck Knife". This is a much better version of a Japanese Moki brand EDC (everyday day carry) Mini pendant knife. In japan they have strict laws about the size of knives you can carry. It basically took over as an everyday carry knife from the frankly rather crude looking, but more functional, Higonokami folding knife. It seems its main use today is to open packages

[Kekoa]

NKD! Kobayashi SG2 Bunka. I really like that handle!

Whoa, does that thing have a ridge at the bottom of the handle instead of a flat?

[Jeff B]

NKD! Kobayashi SG2 Bunka. I really like that handle!

Whoa, does that thing have a ridge at the bottom of the handle instead of a flat?

Yes, the Kobayashi SG2 line has a 7 sided handle or Heptagonal, it's not Octagonal.

https://www.youtube.com/watch?v=R4ZzKs6tSwo&t=147s

[Kekoa]

Well that's different. Now I wish I could see what that feels like.

[billk1002]

My Seki Kanetsugu has the same handle and I find it very comfortable, the bottom ridge sits in your knuckles and allows for better control over the knife with a pitch grip.

https://www.chefknivestogo.com/kaspgy21.html

[acaptainn]

Tim Johnson made this Timkeda for me

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2.75 " at the heel and a 9.5 " blade length, with Acia Burl for the handle that has a Mokume Ferrule. I can't get good pictures as of yet.

[acaptainn]

[aporigine]

The Swede has arrived!

There is a very very bad place on a neighboring forum titled Knife Findings. It’s essentially a unicorn sighting service. While drooling over knives I never even knew were out there, I heard of a Swedish blacksmith called Lundbergs.

It arrived today in this rough but really cool crate made of lath,with hinges&hasp scraps of leather. Inside, the knife was not only immobile in its packing, but knife, anticorro paper and a blade guard were FoodSavered. Guaranteed no corrosion.

gotta love new knife day!

Integral (bolstered) gyuto 180mm in go-mai construction. Core is 26c3 “spicy white” treated to a laid-back 63-64 (some makers push this steel past 66), clad in “mildsteel” with thin layers of nickel between the steels. Made by Elias Ahlström, apprentice at Lundbergs. (He included a lovely personal letter.) Handle is bog oak, and in my hand the forward part of the handle meets the hand, with the tail acting as a counterweight. I’d describe the grind as midweight. Thin but without much distal taper.

“I photograph poorly. I’m much more handsome in person.”

Here is the left side in different light, passing the translucent-slices test handily.

spicy white, meet spicy bite

The knife is pretty much a zero grind below a sort of nashiji. There is a very fine and quite even microbevel at the edge, which I rate as quite sharp, almost Takeda-sharp. Under 20x the very edge looks fairly scratchy. I think its sharpening was finished on a natural stone. He writes that he is 20 years old, but Mr. Ahlström strikes me as quite skilled.

On an unrelated matter, I should not have picked my nose after reducing that jalapeño. I think I picked up the turbo model.

[Jeff B]

Konosuke Fujiyama FM White #1 Gyuto Special Sale

Somewhat of a rare one, the first I've seen in this size....

Konosuke Fujiyama W#1 225mm Gyuto
217mm x 52mm 165g

Thanks Mark, this is a great knife!!