Show us your new knife!

[aporigine]

NKDx2!
These two showed up the same day.
Shindo funayuki 165 in blue 2
Birgersson small gyuto 170 in (undisclosed) carbon steel

They are both sweet little cutters! I put a 1000 edge on the Shindo and a 3k (Chosera) on the Birgie. Now both whisper through receipt paper. And both more often than not pass what I’m finding to be not a very easy test: thin crosscuts on mushroom stems without tearing along the grain at the very end in an unsupported draw cut.

The shallot sliced like a dream. The horizontal cuts for a fine dice worked as well as with my reference Kashima gyuto.

East meets West

[ScottsoSmith]

Purchased my first Japanese kitchen knife in early april!!

Moritaka 210 Gyuto Aogami Super
Engin Shindo 165 Bunaka SRK8
Yahiko 135 Petty Ginsan

[jknife]

6AEC15B6-CE8E-4F5A-A62E-099A09D9E04A.jpeg


Purchased my first Japanese kitchen knife in early april!!

Moritaka 210 Gyuto Aogami Super
Engin Shindo 165 Bunaka SRK8
Yahiko 135 Petty Ginsan

Congrats! you are off to a great start.

[Jeff B]

Purchased my first Japanese kitchen knife in early april!!

Moritaka 210 Gyuto Aogami Super
Engin Shindo 165 Bunaka SRK8
Yahiko 135 Petty Ginsan

Some excellent choices, I think you'll be happy with them.

[ChefKnivesToGo]

6AEC15B6-CE8E-4F5A-A62E-099A09D9E04A.jpeg


Purchased my first Japanese kitchen knife in early april!!

Moritaka 210 Gyuto Aogami Super
Engin Shindo 165 Bunaka SRK8
Yahiko 135 Petty Ginsan

I hope you enjoy them!

[TheLegalRazor]

6AEC15B6-CE8E-4F5A-A62E-099A09D9E04A.jpeg


Purchased my first Japanese kitchen knife in early april!!

Moritaka 210 Gyuto Aogami Super
Engin Shindo 165 Bunaka SRK8
Yahiko 135 Petty Ginsan

All excellent choices. My Moritaka 210 AS gyuto gets a lot of use.

[cliff]

I especially like that steel. I just touched up one on a Belgian coticule, and it is scary sharp, refined and toothy at the same time.

[billk1002]

Its new knife day

I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer.
Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty.
https://www.chefknivestogo.com/shkawh2gy21.html

The pictures on the web site do not do this knife justice it is gorgeous.
Very thin behind the edge, just look at all of that core steel peeking out.
An absolute steel price/performance wise.
When I took this knife out of the package it FAR exceeded expectations, I am beyond happy.

So the patina plan is to cook a roast beef tomorrow and use this to slice it up for dinner and then cheese steaks the rest of the week, lots of red meat, no veggies.

Just Beautiful!!

[trancher]

Great looking knife, Bill! Looks sharp. It will patina with all that red meat bluetifully.

[Kerneldrop]

Its new knife day

I'm getting one...I can't decide which one because I like all three lengths.
I need to pick one.

[TheLegalRazor]

Congratulations on a beautiful gyuto, Bill. I've been considering that knife since it came back in stock. I like White #2 but prefer stainless cladding. That damascus has me thinking about making an exception and going with iron cladding. I expect you'll get a very nice patina.

[gladius]

Its new knife day

I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer.
Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty.

The pictures on the web site do not do this knife justice it is gorgeous.
Very thin behind the edge, just look at all of that core steel peeking out.
An absolute steel price/performance wise.
When I took this knife out of the package it FAR exceeded expectations, I am beyond happy.

---
Congratulations Bill! It looks a lot like my Yu Kurosaki Shimo <<.
I also bought a Kamo a few days back, but the Nakiri in Aogami Super. I have a Kamo AS 210mm gyuto which is a fantastic cutter. Anxiously awaiting its arrival.

[mauichef]

6AEC15B6-CE8E-4F5A-A62E-099A09D9E04A.jpeg


Purchased my first Japanese kitchen knife in early april!!

Moritaka 210 Gyuto Aogami Super
Engin Shindo 165 Bunaka SRK8
Yahiko 135 Petty Ginsan

Really nice set up...congratulations!

[mauichef]

Its new knife day

I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer.
Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty.
https://www.chefknivestogo.com/shkawh2gy21.html

The pictures on the web site do not do this knife justice it is gorgeous.
Very thin behind the edge, just look at all of that core steel peeking out.
An absolute steel price/performance wise.
When I took this knife out of the package it FAR exceeded expectations, I am beyond happy.

So the patina plan is to cook a roast beef tomorrow and use this to slice it up for dinner and then cheese steaks the rest of the week, lots of red meat, no veggies.
IMG_6356.JPG

Thats a beauty Bill. I have regretted selling our Shimo so much. Loved that knife.

[billk1002]

Its new knife day

I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer.
Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty.
https://www.chefknivestogo.com/shkawh2gy21.html

The pictures on the web site do not do this knife justice it is gorgeous.
Very thin behind the edge, just look at all of that core steel peeking out.
An absolute steel price/performance wise.
When I took this knife out of the package it FAR exceeded expectations, I am beyond happy.

So the patina plan is to cook a roast beef tomorrow and use this to slice it up for dinner and then cheese steaks the rest of the week, lots of red meat, no veggies.
IMG_6356.JPG

Thats a beauty Bill. I have regretted selling our Shimo so much. Loved that knife.

I am sorry that you had to part with that knife, I remember that Shimo with the awesome handle, I tried to buy it but I was a day late....

I went back and forth between the Shiro Kamo and the Shimo, in the end the $155 price tag along with that thin grind on the W2 was just too much to pass up.

[billk1002]

Its new knife day

I have had my eye on this knife for quite a while and it came back in stock last week and it was a no brainer.
Shiro Kamo Iron Clad Damascus W2 210mm Gyuto, a thing of beauty.

The pictures on the web site do not do this knife justice it is gorgeous.
Very thin behind the edge, just look at all of that core steel peeking out.
An absolute steel price/performance wise.
When I took this knife out of the package it FAR exceeded expectations, I am beyond happy.

---
Congratulations Bill! It looks a lot like my Yu Kurosaki Shimo <<.
I also bought a Kamo a few days back, but the Nakiri in Aogami Super. I have a Kamo AS 210mm gyuto which is a fantastic cutter. Anxiously awaiting its arrival.

Gladius, thank you, I also own a Shiro Kamo in AS, the 210 Kiritsuke, a wonderful knife that is a joy to prep with which made the decision to get the W2 that much easier.

[TheLegalRazor]

Last year I purchased a stainless clad White #2 nakiri by Takahiro Nihei. I recently added the 210mm gyuto. The stainless cladding on these is the
san-mai type, which does not wrap around the spine. The core White #2 steel is clearly visible along the spine. The handle on the nakiri is not quite as dark as it appears in the photo.

Nihei is a former Yoshikane apprentice who now runs his own shop in Fukushima. He works with White #2, Aogami Super, and SLD steels. In addition to producing knives under his own name, he is the blacksmith on the Konosuke Sumiiro and the Hatsukokoro Shinkiro lines.

www.chefknivestogo.com/konosukesumiro.html

www.chefknivestogo.com/haasda.html

[Kekoa]

Nice pair of knives. I thought I was seeing some Yoshikane influence in the design.

[TheLegalRazor]

Nice pair of knives. I thought I was seeing some Yoshikane influence in the design.

There is indeed a similarity. Good eye!

[Kerneldrop]

Yusaku (Muneishi) Aogami #2 Nashiji Bunka 185mm
https://www.chefknivestogo.com/yubl2bu181.html

I got it because I wanted a sleek 185mm gyuto or bunka
The pictures don't do it justice. The finisher appears quite talented.
Although not mentioned on the CKTG product page, the heat treat is 63-64 per other sources.
It stays on my knife tower, I just need to commit to using it more.