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Pictures of your new acquisitions

Discussion in 'The Kitchen Knife' started by Antonio, Feb 20, 2014.

  1. Kim Bronnum

    Kim Bronnum Founding Member

    That looks like a really nice knife, Marc :) What steel is it?
  2. statusquo

    statusquo Founding Member

    Love Mario's work
  3. Spaz

    Spaz Founding Member

    Teruyasu-Fujiwara Nashiji 150mm Petty
    She might be small but is one hell of a cutter!
  4. XooMG

    XooMG Founding Member

    Yeah it got thin...but I just cut up an apple and I found a single small deformation in the edge where I went through the seeds/core...I think I'll need to reinforce the edge a teency bit more with more convexity on one side. The funayuki is pretty awesome, and has become one of my favorites. Might even get it rehandled sometime.
  5. panda

    panda Founding Member

    is the tosagata also blue #1? how are you liking it?
  6. XooMG

    XooMG Founding Member

    Yeah it's blue #1 (says so in the pic, 青一). Other than perhaps getting the edge a teency bit too thin, I like it. The bevel doesn't go as high as it does on the funayuki, but it's also a little thinner than the funayuki overall. Takes a very nice edge easily, but I haven't had much time at home to test it on food. Out of the box, it was what you'd expect for a <$50 knife (from Japan), but with a little work, I think it's great.
  7. marc4pt0

    marc4pt0 Founding Member

    CPM-154 (stainless)
  8. James

    James smarter then your average duck Founding Member Gold Contributor

    Nothing special today, but my SaniTuff board came in

    2014-03-10 17.55.06.jpg 2014-03-10 17.55.06.jpg
  9. MattS

    MattS Founding Member

    I love Sanituff.
  10. schanop

    schanop Founding Member

    Australia, we have a winner.

    240mm white #1, stainless cladded, gyuto. This little boxer weights in at 220g with 230mm cutting edge length, 49mm tall at the heel, almost 4mm spine width at the heel. It has a nice taper down to about less than 2mm at the point where shinogi line meets the spine towards the tip. Bevel is wide, and shinogi line is rather crisp.

    Kuro Kuma from Chef's armoury, and at 270 bucks, it carries a lot of bang.
  11. panda

    panda Founding Member

    honestly, i would trade my fancy wooden cutting board for a sani-tuff (as i'm sure someone would bite) because i'm tired of constantly having to oil it, but it's not worth the hassle of shipping the damn thing, haha. i'm curious about korin's hi-soft boards but they are prohibitively expensive.
  12. Stereo.Pete

    Stereo.Pete Founding Member

    I received this new chef knife in the mail last week, thanks for looking.

    Blade Material: CPM-3V
    Blade Length: 10"
    Blade cutting Length: 9.5"
    Blade Height: 2.13"
    Blade Thickness: 3/16' (.188")
    Overall Length: 15.5"
    Saya: Coyote Brown Micarta

  13. Stereo.Pete

    Stereo.Pete Founding Member

    My first foray into the world of hand forged damascus knives. I chose the legendary David Lisch who is one of the greats in the world of damascus. He's been doing a lot of research into the art of kitchen knife design and has been studying the likes of the greats we know so well. I commissioned this piece back last fall and the original design was not what I was looking for so I sent Mr. Lisch a stencil of the exact profile I wanted (Shigefusa, my favorite). David delivered his second attempt perfectly and the best part about it is that she functions just as well as she looks. David used a compound grind (convex/flat) to deliver a knife that falls though food with very little stiction if any at all. The knife itself is extremely light and features David's integral bolster and classic "bowie" design knife handle. The handle feels very natural/comfortable in a pinch grip.

    Cutting Length: Just a hair over 250mm
    Damascus: Mix of 1080, 1075 and 15n20
    Handle: Koa with a stainless steel domed pin
    Thanks for looking.

  14. hbeernink

    hbeernink Founding Member

    that Lisch is stunning, he's got something special going on with damascus - did you specify the plain pin?

    that orange handled thing above it - now THAT's a specialty kitchen tool..... is that how you're handing front house problems these days? o_O
  15. XooMG

    XooMG Founding Member

    No custom or anything super-expensive, but one of these appeared in Keiichi's store, and I couldn't resist. Not my pic (maybe I'll take one when I get it), but kinda giddy so I wanted to share:
    210mm Yusuke "extra thin" White #2.
    I don't think I'll use the guide much (I freehand already) but I've always wanted to try one.
  16. Stereo.Pete

    Stereo.Pete Founding Member

    I did indeed specify the stainless steel domed pin. I've always loved the look of the single pin in a beefy bowie handle and so I asked Dave to include one.
  17. Legion

    Legion Founding Member

    I forgot to post this one here, got it a week or so back.

    A 150mm Wa-Petty with Negoro Nuri lacquer handle. I've always liked Japanese lacquer work, so when I saw this I thought it was a bit unusual, and I should yoink it. It was not too expensive, and out of the box the edge was a bit meh, but the blade is great, and got it to the point where I could shave my face with it after a bit of work. It is small, but deadly.


  18. Legion

    Legion Founding Member

    I bought one of those guides out of curiosity. After doing a few knives with it I wore out the ceramic part so the plastic was rubbing on the stone. And it scuffs up the spine of the knife taking it on and off, so use a layer of electrical tape if you are putting it on anything nice. Mine went into the bin.
  19. XooMG

    XooMG Founding Member

    Kato 15cm petty. Not sure if I like it yet. Doesn't live up to the hype, but it might still grow on me if I can get over the price.

  20. CB1968

    CB1968 Founding Member

    I have the 18cm Kato petty and I love it, awesome knife IMHO

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