Monday, February 8, 2010

Knives I have owned

I used to own a couple Henckels knives for years that served their purpose but I started looking into Japanese knives when I bought my wife a sushi making kit for her birthday in 2004. I bought a Ginsanko Yanagiba from Korin.com then I bought a shun Santoku shortly after that. Then I started to do some REAL research and quickly discovered that Shun is an okay knife but there was so much more out there in the way was chef knives and styles. I became a fanatic and bought many many many Japanese knives and I used and sharpened every one of them. Below are pics of 90% of the Japanese knives I've owned. I'm still sad about having to let go of two knives I worked hard to get (Hattori KD ande Ichimonji Honyaki). A family of four with one wage earner in this economy took a toll at our house so I had to sell a few knives to survive. There will be another day. Anyway, hope you enjoy the pics.


Watanabe 300mm Yanagiba made with Blue Steel #2



Watanbe Kuro-uchi Santoku



Watanabe 240mm Gyuto with Dragon engraving with Zogan eyes. Made from White steel #2




With custom handle made from Macassar Ebony, Green Massur Birch Burl ferrule with brass spacers and Fossilized Mammoth Tool end cap.


Tosagata Ajikiri



Tojiro Powdered Steel Gyuto 240mm



Takeda Gytuo 255mm



Takeda Sujiki (double-beveled Yanagiba) 311mm



Takeda Nakiri



Suisin Yanagiba 270mm


Shigefusa Nakiri - Carbon Steel



Nenox Sujihiki 285mm


Misono Carbon Steel Gyuto 270mm



Korin Ginsanko Deba 165mm



Korin Ginsanko Yanagiba 240mm



Kikuichi-Monji Honyaki Gyuto made from White #1 steel with Stag Horn handle 270mm


Kikuichi-Monji Damascus Nakiri 165mm



Kikuichi Elite Carbon Steel Gyuto 240mm



Kikuichi Stainless Gyuto 240mm



Ittosai Honyaki Gyuto made from White #2 Carbon Steel 270mm



Hiromoto Carbon Steel Gyuto 270mm



Hiromoto Ltd Edition Damascus Santoku 165mm



Hiromoto AS Gyuto 240mm - Aogomi Super Carbon Steel core clad with Stainless Steel.



Hiro Itou Damascus Petty 150mm made with R2 Powdered Steel



Hattori KD Damascus Gyuto 270mm made from Cowry-X core clad with a Nickel Stainless damascus.



Hattori HD Series Damascus Gyuto 240mm with VG10 core


Hattori FH Series Petty 150mm made with VG10

Dojo Blue Steel Paring 135mm


Chan Chi Kee Carbon Steel Vegetable Cleaver



Murray Carter Funayki/Petty 150mm made with White Steel clad in stainless



Murray Carter Fukugozai Funayuki 220mm made with Aogomi Super clad with stainless



Ryusen Blazen Honesuki (Boning) 150mm



Al Mar Petty made with VG10

4 comments:

  1. Amazing collection! What is your opinion on the best yanagiba, single bevel. I want to use it for slicing fish. I have Takeda's Nakiri and have been very happy. However, I have never used any of the other brands you have listed. Thanks!

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  2. I want to buy a new japanese knife for professional use. Sharpen, balenced, durable, nice confortable handle. Less than 500 dollars.
    What do you suggest?

    ReplyDelete
  3. The knife I'm searching is a chefs knife (gyuto).

    ReplyDelete
  4. Thank you for sharing your amazing article and your way of explanations is awesome. I really enjoy it. We are providing the best japanese style chef knife , Damascus santoku chef knife, Professional chef knives, Santoku Knife and much more. If anyone is interested visit The Bamboo Guy.

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