Kitchen Knives

Just arrived today --- 260mm Damascus clad sujihiki by Mr Andy Billipp

Again with the crapshoot celly pics

 

Great looking. Congratulations.

I wouldn't dare speculate that now you might feel you have enough Billipps.

 

that's horrible

 

New Billip is cray cray... so nice.

Also just saw the 2 Cris Andersons and those are super nice too...

 

Billipp knife family.

 

internet will break

 

Couple Oately knives:

 

Wow. Dammy pattern is just mesmerising.

Can we get a choil shot of the k-tip?

 

Here's a couple choil shots. Hard to catch with the cell phone.

 

Much better than any choil shot I have managed with or without a phone.

Beautiful S Grind you've got there!

 

Yeah, it and the nakiri just love falling through foods. Very happy with these

 

I'm getting convinced that I NEED an S-grind knife in my life....

 

You should do it. It seems to be more difficult to score an Oatley, but if you can, jump on it. Dalman makes a decent one, but in my experience Jame's work is just leaps and bounds better. Especially with this drastic style of S grind.

 

The wait is not an issue, if I'm going to order my first ever non-Japanese knife, I'd want it to be as good as it can be (accounting for budgetary constraints of course).

Do you think this is the one to pop my custom-knife-cherry on?

 

That's a hard call. If you're looking for this exaggerated S- grind, I'd say Oately. I see other makers using an S-grind as well, or some variation of, and it all confuses me honestly. I'm not 100% sure what constitutes an S-grind these days. Is it using fullering(?), or something else?
I will say this, James Oately is definitely one to consider.

 

Thank you.
I guess as far as a user is concerned, it's a fantastic problem to have: who do I choose to start with from all these great blacksmiths