Gocomma assisted & manual flipper knives

Wellp, you can always join the yakuza…

Just got my two knives in today, booth are the 8cm blade. Going to carry one for a few days, see how it compares to the longer one I got earlier.

Now this… is sharp.

https://www.instagram.com/p/Bw5jqEphnO-/?utm_source=ig_web_button_share_sheet

I couldn’t figure out how to post this, so just had to post a link. :person_facepalming:

Ugh. Don’t talk to me about sharp.

Used my Winco chinese cleaver, was washing it off as gingerly as I always do it, carefully because I know it’s sharp… I just lightly creased the flappy fold of skin between thumb and forefinger on the blade and felt it… barely.

Hmm, whew, ain’t bleeding. Ummm, nope, it’s bleeding. Oh yeah, it’s bleeding. Little stoopit “papercut” with the blade, but oh boy did it cut.

For a 10buk cleaver, it’s like a f’n samurai sword.

Just for a change.
I bought a coupla Japanese Kitchen knives for Daughters wedding present. 54 yrs. 3 kids. First wedding.
Says she was just making sure.
12 days fro Japan to Queensland. (Not bad)

Damn nice knives. Single edged Aogame Blue.
But, Cheapest I could get That I liked, were $300 plus each.
She;d better bloody like them.
Oh. She is a chef.

Ah well.
Back to my $12 speshuls again hey.
My little black SRM 6040 arives a coupla days ago.
Without the stupid clip, It’s a nice keyring knife.
Putting clips on those tiny things is a waste of materials I reckon.

SRM 6040 - I bought them for my kids last year. Every kid needs a small lock back don’t they. Hollow blade and sharp - good enough for them to carve their initials on trees …. Because that’s what they’re meant for isn’t it?

That is a level of sharpening I have never achieved. stunning. Must be a really high quality steel and someone who knows what to do with it.

I sharpen on a Lansky and then strop to 1K and 3K. fairly sharp, but not “slicing a tomato while it is sitting there sharp”.

I received my Gocomma knife today!

It's the one with a 7.7cm D2 blade and a G10 handle that was on sale for $9.99

It is the fourth non-assisted flipper that I have owned, and it flips much better than the other three.

My main issue is that the clip is so tight, it's unusable as is.

I might be able to bend it so that it becomes usable.

My other complaint is that the handle is G10, and I prefer metal handles, but I knew this when I ordered it.

Unless I can fix the clip, I cannot carry it.

Overall it is a very good knife for the money.

I wish all non-assisted flippers opened as well as this knife.

EDIT: I bent the clip a little bit with pliers.

Now the clip is usable, but it's not perfect.

It's kinda difficult to clip the knife to my shorts pocket, but I think I will carry this knife anyways.

Great, now I bent the clip too far and it's barely holding onto my shorts pocket!

Is it real D2, as far as you can tell? Also, what kind of lock does it have, the description says “mechanical lock” - whatever that means?

Thanks.

Waiting for a few knives to go off sale so I can use my points.

I would guess that it is a liner lock, but I'm not sure.

I do not know if it is really D2, and I haven't cut anything with it yet.

It’s a liner lock. :+1:

As far as ‘real D2’… not sure. But…. it holds a great edge. I have cut at least 200 feet of various thickness cardboard, hacked on a dry hickory stick, hacked on a pine 2 x 4, cut some rope, cut a bit of meat & fruits, & done some whittling…. it is still shaving sharp & has not been sharpened yet. I’m waiting to see what it takes to dull it. ;).

So at this point, for me; I don’t care what the steel is. It holds a great edge & will cut. :+1:

For $9.99 I still can’t believe this knife…… :open_mouth::slight_smile:

Thanks, teacher - according to your experiences with this steel it is at least a stronger variant than other China steels. I am a recovering knife-hobby enthusiast (I have not had a knife purchase in 2 months now), the cheaper steels I have do not hold the edge as well and, with regular use, need to be sharpened almost weekly.

My pleasure M3CSL. :+1: l
Yep, I had been in “knife collecting recovery” for quite some time until I discovered these Chinese knives (thanks raccoon city… :money_mouth_face: ) in this very thread. For years I bought Benchmade, Case, CRK (Chris Reeve), ESEE, you name it. Along with Customs by Scott Cook, Ed Caffrey, Robert Dark, Wayne Hendrix, Ray Laconico, Michael Morris, Charles Ochs III (Oxs Forge), & Eddie White… to name a few.

Then one day, with an empty wallet & eating Beenie Weenies; I realized I was out of control. :person_facepalming: :person_facepalming: :person_facepalming: yep, triple “facepalm” I was so bad

Anyway… I went cold turkey & did not buy a knife for a few years. I found these Chinese knives, as mentioned; and started getting a few. “So far”… keeping the urge under control. :smiley:

I am frankly amazed by the quality of many of these Chinese knives…. :+1:

And yeah… ’even if’ the steel of this one is not D2, it is a darn good steel. :slight_smile:

Oh, just shut up, alla youse, or else I’m just going to have to buy a few more “spares”…

If the Gocomma knife that has a 8.9cm D2 blade and a G10 handle drops in price to $16 or less, I'll buy it.

(But I don't want to spend $19.)

And Gocomma should come up with model names for their knives!

:+1: . :slight_smile:

“Mr Slicey”.

M3csl.

A sharp knife is easy.
All my pocket knives do that. I use diamond plates.
Normally freehand.
Japanese Kitchen knives I use a sharpener kit with Diamond plates Then Diamond and Ceramic Steels.
Just stand Tomato then press blade on it. NO slicing.
They’ll usually all slide through. Top to bottom.
It’s only practice mate.
as long as you buy 440c steel upwards.
I use a lot of 440c along with D2 for general blades.
With basically VG10 Laminates for all my Kitchen blades.
MY skills don’t call for anything better.
Apart from a coupla Aogami drool blades I bought for perving on.

Buy one of those Blade angle guides from Hocho or others.
It’ll give your arm a memory of the angle to hold for best results after a while.
Then you’ll only need it. and the sharpeners for longer blades.
You tend to drop the angle at tip end on them (longer)if you don’t concentrate.

Have fun.

Thanks Macka17
I have been collecting and sharpening knives for a few years now, but the sharpness level I end up with is typically arm hair popping or cutting paper vertically.
All my steels are indeed 440c or up (except for a few cheap Enlans I have just for fun). Most of my sharpened blades can create circles in paper, even white pages or telephone book paper.

What I have used so far:
whetstones large, freehand
self-made Wicked Edge clone (oil/whetstone)
Lansky
Lansky clone (better IMO)
1K compound
3K compound
6-10K diamond sprays

they can slice tomatoes top to bottom, but not horizontally (no hand holding tomato)