Show us your new knife!

[youngpointery]

Going long with this one... 330mm Masamoto KS0433 Yanagiba. White Steel No. 2. ‘D-shaped’ magnolia wood handle with a water buffalo horn ferrule / collar. It's time to prep some salmon! Aloha from here.

[Kekoa]

Our new Gyuto just arrived from No Joke Knives in the UK.

That thing looks awsome! I love iron clad knives.

[youngpointery]

This is a close up of our new (used) Tatsuo Ikeda honyaki fuguhiki 276 mm, ready for first use on some nice salmon. It was love at first slice. The Ikeda is so different feeling to my old 200, which will now forever feel way too short! I didn't pull the Masamoto 330 yanagiba out to compare. Next time. Aloha guys.

[eriksg]

Last week I received this one in the mail:



It's a Hado Sumi 240mm gyuto in shirogami #2. I wasn't planning on this purchase after just picking up a Shibata last month. But when I saw it, I was immediately taken by the aesthetics. The small sliver of kurouchi finish with the wide bevel is quite striking and distinctive.

Work has been super busy so it got a quick sharpen to 1k and then a strop, and was put immediately to use. I have only cooked a couple of times, so I think it has seen onions, beets, carrots, mushrooms, and garlic. So far though, I'm amazed. Using it is truly a remarkable experience.

Since it showed up, it has been rather overshadowing the Shibata next to it.

[trancher]

Beautiful Hado knife you got there. It's certainly core steel city as almost 1/3rd of the blade face is white #2. Handle highlights the strip of KU with the black - black motif. It's got a good deal of personality.

You mentioned its been overshadowing the Shibata next to it. Is this because of the food release properties, or does it actually perform better all around through the variety of foods you've pitted it against? Will be curious once you get some more time under your belt with it about edge retention of the W2 steel.

Great share, thanks!

[eriksg]

You mentioned its been overshadowing the Shibata next to it. Is this because of the food release properties, or does it actually perform better all around through the variety of foods you've pitted it against? Will be curious once you get some more time under your belt with it about edge retention of the W2 steel.

Great share, thanks!

That question is on my mind, but so far I don't have enough data to say about overall performance. I can say food release is better so far, though it has a very wide, very flat grind so it is not the best in that front either. The biggest difference so far in cutting is that it has so much more weight to it, and a thicker spine, that on an initial perception it appears to drop through product almost entirely of its own accord. I'll give them some serious side by side testing to report on this question.

[youngpointery]

This knife was sold a couple of years ago to benefit the people of Lahaina (mahalo to MauiChef)... and now returns to Maui. I just purchased it from the buyer on the mainland. It's quite lovely... a Masakage Shimo 240mm gyuto with custom Chechin Burl, Carribean Rosewood, Turquoise Syn. handle. Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding. Blacksmith / Yu Kurosaki. Aloha.

[Kekoa]

This knife was sold a couple of years ago to benefit the people of Lahaina (mahalo to MauiChef)... and now returns to Maui. I just purchased it from the buyer on the mainland. It's quite lovely... a Masakage Shimo 240mm gyuto with custom Chechin Burl, Carribean Rosewood, Turquoise Syn. handle. Shirogami #2 (White Carbon Steel) With Carbon Steel Cladding. Blacksmith / Yu Kurosaki. Aloha.

Ah, I didn't realize that was made by Kurosaki looking at it. No wonder I like it! My custom gyuto was made to have a similar curve to the edge as Kurosaki does most commonly on his knives.

[ndh4993]

Here is a Yahiko Ginsan sujihiki. It will be a wedding present. I made the handle and saya from pecan wood.

This is amazing! I have that knife but with the original handle. Can you share more about how you made the handle?

[ndh4993]

So happy with this new Makoto Sakura 180 Bunka! I have always avoided light handled knives but after seeing some knife blocks on here with a beautiful array of handles, I had to get one! Thanks again CKTG! https://www.chefknivestogo.com/masatsbu18.html.

[ex1580]

So happy with this new Makoto Sakura 180 Bunka! I have always avoided light handled knives but after seeing some knife blocks on here with a beautiful array of handles, I had to get one! Thanks again CKTG! https://www.chefknivestogo.com/masatsbu18.html. 20250319_170644.jpg

Let us know if you actually have to touch a tomato to cut it or if the tomato splits itself out of fright. It looks like a real performer!

[ndh4993]

So happy with this new Makoto Sakura 180 Bunka! I have always avoided light handled knives but after seeing some knife blocks on here with a beautiful array of handles, I had to get one! Thanks again CKTG! https://www.chefknivestogo.com/masatsbu18.html. 20250319_170644.jpg

Let us know if you actually have to touch a tomato to cut it or if the tomato splits itself out of fright. It looks like a real performer!

Update, the tomato audibly gasped and diced itself when I pulled the knife off my board.

[ex1580]

So happy with this new Makoto Sakura 180 Bunka! I have always avoided light handled knives but after seeing some knife blocks on here with a beautiful array of handles, I had to get one! Thanks again CKTG! https://www.chefknivestogo.com/masatsbu18.html. 20250319_170644.jpg

Let us know if you actually have to touch a tomato to cut it or if the tomato splits itself out of fright. It looks like a real performer!

Update, the tomato audibly gasped and diced itself when I pulled the knife off my board.

LOL!

[ndh4993]

So happy with this new Makoto Sakura 180 Bunka! I have always avoided light handled knives but after seeing some knife blocks on here with a beautiful array of handles, I had to get one! Thanks again CKTG! https://www.chefknivestogo.com/masatsbu18.html. 20250319_170644.jpg

Let us know if you actually have to touch a tomato to cut it or if the tomato splits itself out of fright. It looks like a real performer!

On a more serious note though ex1580, it scared me with how easily and smoothly it glided through carrots. I am a huge Tojiro fan (the hype is warranted, amazing value as most know) but my Oboro 200 gyuto just couldn't compare. Literally not one tiny cracking sound was made while push-chopping a lb of carrots. It looks and feels delicate but it's a super well-made blade!