Show us your new knife!

[TheLegalRazor]

3 new ones this week
Kurosaki Fujin 270 sg2 gyuto, Nigara Damascus 240 sg2 gyuto and a Yoshikane 210 white #2 gyuto.

Those are three impressive knives! Well done!

[trancher]

3 new ones this week
Kurosaki Fujin 270 sg2 gyuto, Nigara Damascus 240 sg2 gyuto and a Yoshikane 210 white #2 gyuto.

Dang! Nice haul. Wonder what your Christmas Day looks like?!

BTW, Welcome to the forums!

[Eirik84]

3 new ones this week
Kurosaki Fujin 270 sg2 gyuto, Nigara Damascus 240 sg2 gyuto and a Yoshikane 210 white #2 gyuto.

Those are three impressive knives! Well done!

Thanks

[Eirik84]

3 new ones this week
Kurosaki Fujin 270 sg2 gyuto, Nigara Damascus 240 sg2 gyuto and a Yoshikane 210 white #2 gyuto.

Dang! Nice haul. Wonder what your Christmas Day looks like?!

BTW, Welcome to the forums!

Thanks. This was my early christmas gift to myself
More to come in January

[HarryPotter69]

where are damuscus one

[taz575]

The page before ...

[Sammie]

Okubo Kajiya 210mm gyuto.

[TheLegalRazor]

I've had my eye on a Matsubara Blue #2 for some time. I like that Katsuto Tanaka is essentially a one-man shop, and that he does some of his own forge welding. The asymmetrical hammer marks, which are done by hand, are even nicer in person than in the photos. The day the knife arrived it quickly passed a newspaper and tomato test without needing any touching up. That night it easily went through onions and tomatoes for bruschetta. After using it for a week, I ordered the petty version.

[trancher]

I've had my eye on a Matsubara Blue #2 for some time. I like that Katsuto Tanaka is essentially a one-man shop, and that he does some of his own forge welding. The asymmetrical hammer marks, which are done by hand, are even nicer in person than in the photos. The day the knife arrived it quickly passed a newspaper and tomato test without needing any touching up. That night it easily went through onions and tomatoes for bruschetta. After using it for a week, I ordered the petty version.

Love Matsubara and I wish they got more love. And this is one of the best cladding shots I've seen of the wavy face design. It seems its hard to capture the complexities of those nashiji finishes in general.

[Eirik84]

A couple of new ones. Moritakas, which I fitted with new handles. The nakiri is not new, but it also got a new handle. Also got a good deal on a used Shibata Koutetsu. Got two new "bushcraft" knives too. Bark River Fox River Ext-1 magnacut and a Helle Temagami.

[TheLegalRazor]

Your Moritakas look very nice with their new handles. Well done!

[Eirik84]

Your Moritakas look very nice with their new handles. Well done!

Thanks

[trfrttf12]

My two most recent purchases.

Matsubara wavy face petty and the Yamato Oboro.

I’m enjoying both especially the Yamato.

[Kalaeb]

I have been drooling over Daniel's work, process and polishing for years and finally got my hands on one of his knives. It's not Wootz, but still a beauty.
Daniel Cauble-230mm slicer in O1 wrapped in iron with KOA and titanium spacers on the handle:



If you have not checked out his IG you should.

[TheLegalRazor]

I have been drooling over Daniel's work, process and polishing for years and finally got my hands on one of his knives. It's not Wootz, but still a beauty.
Daniel Cauble-230mm slicer in O1 wrapped in iron with KOA and titanium spacers on the handle:



If you have not checked out his IG you should.

Congratulations on a fantastic acquisition. I understand Cauble smelts iron ore to produce some of his own iron and steel.

[salemj]

I have been drooling over Daniel's work, process and polishing for years and finally got my hands on one of his knives. It's not Wootz, but still a beauty.
Daniel Cauble-230mm slicer in O1 wrapped in iron with KOA and titanium spacers on the handle:



If you have not checked out his IG you should.

A lovely knife and - not surprising given your posts - a lovely board. . Is that slicer as thick at the spine as it looks, or was it forged very thin? That scaling is really beautiful. I'm kinda a sucker for that kinda of natural finish on US customs. For whatever reason, it tends to look and feel way more natural to me on customs than it does on the few Japanese knives that have the effect. My Bloodroots have a similar effect (while also being very thin) and I love it.

[Kalaeb]

[/quote]

A lovely knife and - not surprising given your posts - a lovely board. . Is that slicer as thick at the spine as it looks, or was it forged very thin? That scaling is really beautiful. I'm kinda a sucker for that kinda of natural finish on US customs. For whatever reason, it tends to look and feel way more natural to me on customs than it does on the few Japanese knives that have the effect. My Bloodroots have a similar effect (while also being very thin) and I love it.
[/quote]

It is not terribly thick, but certainly no lightweight slicer, above the heel it is 3.3mm, halfway it drops to 2.5 then about 1.7 where it hits the grind at the tip. The grind is well executed for a slicer, made short work of some roast beef this past weekend with nice separation, but obviously struggles in places where a higher thinner grind gyuto would excel.

[dan-in-tx]

Bought this beautiful Tsunehisa Z18 Damascus 185mm Santoku from CKTG. Had a friend bring back this gorgeous 185mm Gyuto AUS-10 from Kyoto. I think the maker is Shintou.

[Jeff B]

Bought this beautiful Tsunehisa Z18 Damascus 185mm Santoku from CKTG. Had a friend bring back this gorgeous 185mm Gyuto AUS-10 from Kyoto. I think the maker is Shintou.

Beautiful knives!

[dan-in-tx]

Bought this beautiful Tsunehisa Z18 Damascus 185mm Santoku from CKTG. Had a friend bring back this gorgeous 185mm Gyuto AUS-10 from Kyoto. I think the maker is Shintou.

Beautiful knives!

Thank you, I love them.