kitchen knife Appreciation

yerfdog · Apr 11, 2007

Originally Posted by denning

I wish I could say I had knives from some of the makers I listed above, but I currently use knives from the Shun Pro line. Absolutely fabulous, beautiful, sharp as the dickens (I once cut through my fingernail to the bone without even feeling it while using my nakiri. I only noticed what happened when the knife got stuck and stopped moving.) and hold an edge an amazingly long time. Definitely worth a look if you have the chance.

yeah, these are good knives.
my kitchen has a similar model to this

except it's got a hollow ground blade and it's a little thicker

definitely holds its edge well.

whodini · Apr 11, 2007

Originally Posted by MCsommerreid

It was the other trace elements and the ore manipulation that made it so hard, because it wasn't pattern welded.

I also don't think katanas and what not are truly pattern welded either. It's more like a laminate like plywood, but also a mix of other metals. Probably those other metals that make it harder, like with Damascus steel.

The patterns of acid etched or pattern welded steels are truly awesome to look at though.

Does it not have one? Coulda sworn thats what the stud is for.
I see that more as a double-stud thumb opener. I think of a thumb assist as the projection towards the rear of the knife, also known as a finger flip (although I sure as hell have a harder time with my finger).

jl8890 · Apr 17, 2007

Originally Posted by denning

Hate to say it, but that isn't knife Appreciation, this is knife Appreciation. http://yamashoinc.com/supply/kitchen...ered/index.htm
And the sad thing is that's only equivalent to say, a Corneliani. To reach Kiton level you need to go to knives like Carter, Watanabe, Itou, Takeda or Hattori. But in all fairness to the OP these are all japanese style knives, not the european style. Those new Wusthof look a lot nicer than their other lines.

I wish I could say I had knives from some of the makers I listed above, but I currently use knives from the Shun Pro line. Absolutely fabulous, beautiful, sharp as the dickens (I once cut through my fingernail to the bone without even feeling it while using my nakiri. I only noticed what happened when the knife got stuck and stopped moving.) and hold an edge an amazingly long time. Definitely worth a look if you have the chance.

those knives look ******* nice

TheHoff · Nov 26, 2007

I haven't cut a thing with it yet... 10" chef's knife made with tool steel (51200) from Master Bladesmith Bob Kramer in Washington. The balance is spot on but to be sure this knife is far above my actual skills. It was a 1st anniversary present (ordered last year, 11 month delivery time) from my lovely wife.

Dragon · Nov 26, 2007

Wow, that`s beautiful.

philosophe · Nov 26, 2007

Hoff, that is some true knife Appreciation! How did your wife discover the maker?

DNW · Nov 26, 2007

Originally Posted by TheHoff

I haven't cut a thing with it yet... 10" chef's knife made with tool steel (51200) from Master Bladesmith Bob Kramer in Washington. The balance is spot on but to be sure this knife is far above my actual skills. It was a 1st anniversary present (ordered last year, 11 month delivery time) from my lovely wife.
WOW! I think I have a boner. I'm not sure about the utilitarian value of such a knife, but it sure is purty. Nice block, too.

TheHoff · Nov 26, 2007

Cheers, guys. My wife did her research; I believe she asked on eGullet.org for the recommendation. He was also featured in Cook's Illustrated as their featured knife maker in January 2007.

I'm also concerned about daily use of the knife. Especially with wine consumption while in use; I have a few nicks on my fingers from my Wusthof and now this blade might take off the whole tip.

>>Nice block, too.

Actually a Dutch end table but thanks!

blackgrass · Nov 27, 2007

I have one of these...

romafan · Nov 27, 2007

Originally Posted by blackgrass

I have one of these...

Randall T&B (or maybe SC&T?)! I've got one that I picked on eBay w/ a white bone/ivory colored handle....nice knife

.

kronik · Nov 27, 2007

Hoff, your Kramer puts my Globals to shame. Nice.

blackgrass · Nov 27, 2007

It's the Randall Number 5. I ordered it from Randall back in the 80's. I mowed a lot of lawns and waited three years to get it after ordering!
Mine has the saw on the back, name on the blade, stainless steel blade and finger grips.
I do love the trout and bird knife! The whole Francis Powers U2 thing with the T&B knife is kind of cool. Plus it's just a great all around design.

Gus · Nov 27, 2007

If you are into cooking knives, check this out........

http://www.kitchenonfire.com/dvd.php

Gus · Nov 27, 2007

Originally Posted by TheHoff

I haven't cut a thing with it yet... 10" chef's knife made with tool steel (51200) from Master Bladesmith Bob Kramer in Washington. The balance is spot on but to be sure this knife is far above my actual skills. It was a 1st anniversary present (ordered last year, 11 month delivery time) from my lovely wife.

Wow, these Krammer knives are beautiful, perhaps too beautiful. I wouldn't want to use them.

Alter · Jan 6, 2008

I just bought this at Aritsugu in Kyoto:

kitchen knife Appreciation

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