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Pictures of your new acquisitions

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

  1. marc4pt0

    marc4pt0 Founding Member

    260mm sujihiki.
  2. BFB11673-C7A7-42A9-8FDA-245AEBB3026C.jpeg 180 mm general utility
  3. damn this is so unfair :Dave
  4. and yet another Billip
  5. Pennman88

    Pennman88 Professional Craftsman

    Made myself a scalpel reminiscent of the early surgical sets carried by army physicians to do battlefield amputations. Makes a great eviscerator as well as a boning knife.

  6. WarrenB

    WarrenB Contributor

  7. marc4pt0

    marc4pt0 Founding Member

    That scalpel looks awesome.
    And that Marko just reminds me how much I've been wanting a utility/mini gyuto in that size range. Currently the only knife I have serving in this function is my shun Fuji honesuki. It does the job very well, however just a touch too short.

    Always happy seeing Marko's work posted.
  8. Gorgeous knives - all of them but the Marko is just amazing. I need to get more familiar with his work!
  9. 240mm 1095 by Joe Schrum of Halcyon Forge.




    Nice cutter. It's my first knife from him and I was really lucky to get it. I'm really not good at taking pics.. Check out his instagram for a better view
  10. marc4pt0

    marc4pt0 Founding Member

    Oh my! That is a beauty!
  11. boom ! Joe killed it with that one.

    Sent from my iPhone using Tapatalk
  12. MattS

    MattS Founding Member

    That Halcyon looks banging. What sort of grind is it sporting?
  13. Pennman88

    Pennman88 Professional Craftsman

    IMG_7326.JPG This started out life as a 255mm and ended up as a 180mm gyuto. CPM M4 steel, paper phenolic handle. This stuff feels awesome in the hand. Texturized the blade a bit before heat treat. An absolutely awesome length for practically everything. This has an assymetry in the handle that was serendipitous and that makes it very ergonomic. It is staying with me.
  14. It seems pretty symmetric with subtle convex that starts just below where the hamon is. Gradually becomes flatter to pretty much flat at the tip area. I'll know more when I lay it flat on stones :D
  15. marc4pt0

    marc4pt0 Founding Member

    I'm liking his handle one there, how it tapers nicely to the edge.

    Also digging that 180mm gyuto size too. Looks like its got a lot of meat on its bones

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