Pictures of your new acquisitions

Mizuno Tanrenjo Ao Hagane DX Suminagashi Wa Gyuto with custom Cris Anderson handle. This is a gift for my brothers birthday.

 

Nice!

 

@MattS Thanks!

 

Maybe both?

 

Touché !

 

A recent addition to my collection arrived from UK a few days ago.
8" blade forged from 110WCrV5 (if I'm not mistaken). Somewhere around 62 HRC.






Thick spine. Thin behind the edge. Rounded where it needs to be rounded.

Thanks @Dan P. !

 

Nice photos Anton. I think I should get on Mr. Prendergast's list before he gets "discovered".

 

Beautiful knife, Anton. Severe case of knife envy, right at the moment. :like ump :cool1

 

Beautiful handle and photos Anton.
Steel is indeed 110WCrV5, a name that trips so beautifully off the tongue. Similar to 52100, but with a good dash of tungsten (W) along with the Cr.

 

Great handle on this cool knife. You 2 make a good team.

 

A real beauty. Like that profile.

 

What Mrmnms said! :cool1

 

Munetoshi KU Gyuto 210mm

I bought it from JNS during the sales. On of the sharpest OOTB edge I have seen. Far from a laser, it is a substantial knife. I was afraid of the wedging. It is actually very very light for such a blade. Quite fun to use. This is my most "workhouse" knife (so far).

 

Got a Forgecraft

 

Today I picked up an old knife with a new handle. My first japanese chef knife was a Goko 240 and it was the start of my crazy knife collection. That was three years ago and the Goko still holds a special place in my heart. It is a great knife and I thought it deserved something better than a cheap handle with a plastic ferrule. So I let Robin Dalman make a new handle and rehandle it. Birch and reindeer = Beautiful. Thanks Robin!

Here are some quick shots taken with my mobile, so the picture quality is so-so and I had to keep it lores.

 

Decided to make the photos a bit bigger. Should have used a better camera though...

 

Got a Kanemasa 270. JKI had some 240s and I was looking for a 270. JKI had some and I got a deal.

I'm happy enough with it. I did force a patina nearly first thing but it prepped my wedding rehearsal dinner and the reception food for a hundred straight from the box. Tip needs some love but it still goes through whatever I need it to.

This is my first knife with a 80/20 or 90/10 bevel. I've sharpened them, just never used them. Noticing it is very much a push to cut and not a push Down to cut.

Enjoying it greatly. Went through some salmon like nothing.

 

Not really a new acquisition, but a reunion:

 

@XooMG Is that your Fujiwara nakiri that Jon refurbished?

 

Yep. Regrind was done elsewhere, though.