Pictures of your new acquisitions

Thanks for the positivity Marc.. yes I'm clearly not set on fighting the urge. I know I have more than I would need for the amount of food prep I do but I am totally enjoying having the knives themselves. I will definitely give them some use as well but not buying on a need basis for sure. I will def keep you guys posted as it grows.
I guess I'm moving along at a good pace Matt. I saw a Shigefusa 210mm nakiri on one of the threads which inspired me to get one. Then I came across the Toyama Noborikoi I figured I'd give it a go. It sure feels hefty in hand and I really like that. I can't wait to cut up some kale and romaine heads with it.

 

Mark, sorry I missed this. I only used it for a night before it went in for a re-handle. Now that the handle is finished I will put it through the paces.

From the one night I used it I really enjoyed it. It is a slightly thicker knife than we are generally used to with J knives. In addition, it has no true flat, just a long gentle curve from heel to tip, albeit a lower tip. As long as you have a slight forward push with your action it cuts well, chopping, not so much. Proteins, most veggies were easy, thicker roots were a bit of a struggle.

The blade is beautifully crafted and the finish very well done.

 

190mm Chinese knife (cleaver)......... Hitachi blue 2 core, 410 stainless san mai. Western (kite style) handle, blue dyed stabilized maple burl.

If this is not the best cutter I have ever used, it's pretty darn close. Amazing heat treat & edge retention.


Sorry for the crappy cell phone pics.

 

Very nice.

 

Neat. I rather like the 19cm size.

 

Becoming a big fan...... pretty much the only knife I have used for the last couple of weeks, super versatile!

 

Made this one for myself and has been lots of fun to use. Purple box elder, blue lapis insert, silver carbon fiber twill bolsters. 250mm CPM M4 steel is beyond amazing. There was a stubborn irregularity in the edge at the belly and I struggled to get it to comply before heat treat. I ended up texturizing the whole edge. Rockwell 64.

 

Dan Prendergast differentially hardened 240 suji:

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Already had some use and some nice purple/blue patina forming.

 

Dang, not sure why that pic is so big, sorry.

 

Dan does nice work, indeed. enjoy it, Matt!

 

Harner Family

On of these I sold and just bought back, missed it a ton - Style wise, no better FF on a wa handle.

 

The gyuto? I remember using it and I agree!

 

Indeed

 

Wow, the Harners are amazing and I just love the handle on that nakiri.

 

I have to say the small gyuto is the one that speaks to me.

 

+1

 

it gets the most use of these and many others, perfect size (190) and just feels great in hand - a bit of a work horse.

 

It looks very comfy back in the family. It will be missed indeed.
I got to get me one of these mini gyutos however. 190mm sounds perfect.
And I agree, Butch nails the wa handle perfectly!

 

Just came in today. Color me pleased

 

Damn! Super jealous right now. What is that 6 Billips? Is that a 270 or 300?