Knife porn thread

^ this.

'not the handle' is predominantly to catch blade thumb studs or gravity assist. But it's deliberately broad.

Seconded. I'm reading this at the moment.

It should be noted that knives that open manually, including those which can be opened with a thumb stud, do not fall under the amended definition of a flick knife.

(Same link). So it seems quite clear that thumb studs are allowed. (Which makes sense - the thumb stud is not a mechanism which activates the blade in itself, merely an assist to manual opening, and ruling out every thumb stud would in turn surely rules out any knife with a thumb indent as well, i.e every SAK in the country.)

I take your point re speed of opening: I can certainly open most of my knifes with a thumb stud with a ‘flick’ provided that I’m holding them right. Which begs the question of course what and why the legislation is designed to prevent.

I always wondered about the legality of the CRKT provoke, which has a fairly unique mechanism. It’s not automatic (despite ‘kinematic’ branding), nor a gravity knife, but doesn’t appear to be stocked anywhere in the UK. It doesn’t seem to be covered neatly by any legislation.

https://www.youtube.com/watch?v=birKtIe7HRY

I have a 25% off code for https://www.kitchenprovisions.co.uk/ that will expire in 48 hours. Anything of interest to me is currently out of stock. No minimum spend, treat yourself to a chef press.

First to slide into those DMs..

https://blenheimforge.co.uk/october-special-editions-2024/?utm_source=Klaviyo&utm_medium=email&utm_campaign=Email%20Campaign%20-%20Special%20Editions%20October%202024&_kx=IghaOE0Gb_XkrEslILmUAkgvI5Sk8QzFQEDAdBpEnkl7u7aJc1f6zgdLGIUacjyU.TzyHZa

Seriously want both...

I was very tempted by this. One of a few shops that still have fujiwara denke gyuto available. Which should be my final kitchen knife... I'll keep it on the wishlist as something to look forward to.

I was very tempted by this. One of a few shops that still have fujiwara denke gyuto available. Which should be my final kitchen knife... I'll keep it on the wishlist as something to look forward to.

If it helps with future buying, didn't get any small print with the code but this one was exempt.

I’ve been doing some sorting at my Dads and found this knife.

I wasbought this in France when I was about 10 by my Dad. He’d got this Red Cross sticker on his suitcase and said it wouldn’t get searched. No idea how or why he knew this. But it was the 90s so we were so concerned back then. I remember putting it under a loose floor board on the landing and forgot all about it.

Anyway fast forward 30 years it just appears. Probably when he had the carpet replaced.

It seems way too long to actually be used for anything without potentially being arrested. Or at the very least getting some concerned looks.

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That looks really pretty. You could use it for food prep. That would be fun.

Have you considered getting full carcasses from your local butcher and taking them apart in your kitchen? Seems the perfect use case for that knife.

After lusting for I don’t know how long my wife has given me the go ahead to get some Japanese kitchen knives. I’ve got a budget of about up to £120 per knife which I know is not much in the grand scheme of these type of things but hopefully it’s a start.

Can any of the aficionados on here offer up any good suggestions. Probably will settle on a Santoku (mini or full size), Nakiri and a Petty knife. Also are there any shops around central London people recommend I can go into to get a good feel.

Surely that falls foul of the locking prohibition? So not illegal just not OK for every day carry without a good reason. I feel one might struggle to justify the reason for carrying that.

At your price point I would be looking at Kamo - I don’t know if there are any suppliers of their knives in town. But cleancut carries a lot of them

Any particular reason for a santoku? A gyuto likely more convenient.

Basically anything on japanesechefsknife.com is likely to do the job.

A Santoku works for me. Every day.
ETA - I also have a petty which lives at work.

It doesn’t seem to be covered neatly by any legislation.

It does, the blade locks so that is a no-no in the UK. The pivot points will get all sticky from the juice of the fruit you're cutting and it only looks good if you're wearing it, fully accessible to everyone, on a tac vest.

I've got one too. Well done us.

I'm just trying to understand the thinking of the three choices.

Gyuto usually offers a longer blade and a pointed tip. The nakiri has the tall narrow blade for veg as offered by the santoku.
Boysetsfire we don't know how you have thought through the options, or is it a Japanese knives therefore nakiri and santoku by default or is it an active decision.

Kyohei Shindo seems great value for money atm.

Just internet waffle but how much of an upgrade will these be? I'd go slow, a miss matched collection working from how the previous performs (and what gets picked up for the task) should be worth more..
There's a lot to explore at the lower price to allow a max out on the king knife

Niwaki (carbon) are decent, have a shop so you can try too.

Kitchen Provisions have a few shops dotted round.

I’ve done a bit of reading about the different options. I’ve got a set of knives I’ve had for about 20 years including a chefs knife, both a full size and small Santoku. I always tend to gravitate towards either Santoku depending what I’m using it for, the chefs knife barely gets used so it’s a case of sticking to what I like.

I’m vegetarian so I reckon the three types I’ve decided on will cover all my needs.

Kamo have some nice looking knives, pushing the top end of my budget but a bit of sweet talking my better half might get more funds released.

Wow, some good prices there but seems sold out pretty much everywhere. Worth a bit of internet digging I think. Wonder if there is a compromise on quality for the lower price point?

I’m in Japan start of November. So if you can wait and find anything you’d particularly like I can proxy them back

I did look at those, worried my newbie skills might not give carbon the respect it deserves. Would hate to spend out on decent knives just to ruin them by screwing up the sharpening and upkeep. Of course could be the motivation I need to keep them tip top.