Kitchen Knives

[Bluntrauma]

What is your user name over on FoodieForums? I am known as MusicMan over there, not sure if I replied to your thread but I can highly recommend the Kanetsegu lines of knives available from Japanesechefskife.

http://www.japanesechefsknife.com/ProMSeries.html

I wouldn't go to the really high end Masahiro or Misono just yet...unless you already know how to sharpen with water stones...better to practice a Tojiro or Kanetsegu first, or the Togiharu's over at Korin.

I am sure the FoodieForums lads have already tried to dissuade you from Shuns....they aren't bad, in fact I have a Shun paring knife ...but having owned both a Tojiro and a Kanetsegu, it isn't quite as sharp and takes a bit more work to get sharp.

My user name everywhere but here is Liveitloud. I will check out the link you posted. I never realized there were so many good choices. No, no one tried to talk me out of Shun....yet. I'm afraid I get stuck on aesthetics a lot when I look for knives. Yes, I'm also one of those that thinks Spyderco's are beautiful.

Hey Tony thanks for the link, info and PM. I will check out the bread knife over at Country Knives.

[bh49]

I can highly recommend the Kanetsegu lines of knives available from Japanesechefskife.

Do you know what blade steel they are using?
I am very happy with my KANETSUNE GYUTO KC-102. I have this knife for almost two years, unbelievable slicer. I was lucky to buy it on sale @SMKW for under $70 shipped, too bad that I bought just one. My wife and I always fighting for this knife.

[butch]

here is a 10 in ch and 5.5 inch both in cpm154 AU iron wood on the large and "smashed hippie" mycarta on the small
chef and utility the "tall" utility helps keep your knuckles off the board

both were orders

[buglerbilly]

Butch, that 10inch is one of the sweetest looking kitchen knves I've seen in a long time...........the little 'un's not bad either!

Regards,

BRIAN

[casey]

I use a 7" hollow ground Shun Santoku as my chef's knife, a Forschner paring knife, and 20 year old Chicago Cutlery slicing knife and utility knife that I keep razor sharp on my Apex Edge Pro.

MAC Superior is a great line of knives, super sharp and more reasonably priced than Shun.

[butch]

handle close ups :)

[tonydahose]

beautiful as usual Butch, you keep getting better. :)

[yowzer]

I have a couple of Henckle's, a cheap no-name bread knife, and usually my Barong.

[Hookpunch]

Do you know what blade steel they are using?
I am very happy with my KANETSUNE GYUTO KC-102. I have this knife for almost two years, unbelievable slicer. I was lucky to buy it on sale @SMKW for under $70 shipped, too bad that I bought just one. My wife and I always fighting for this knife.

I was looking for a Kanetsune before I bought my Tojiro, they are hard to find online.

Not sure what steel they use the description just says

" Molybdenum alloy high carbon stainless steel with traditional"

[Bluntrauma]

handle close ups :)

butch where did you get that knife with the wild handles? Thats got to be one of the prettiest knives I have ever seen.

[RSV2400]

I found and have used for a number of years now a lower cost, but high quality German brand: Friedrich Dick or F. Dick. These are easily found on line with a Yahoo search. This is a very extensive line (you might want to check out their web site first!) with a molded handle, stamped blade economy line, to a full forged, VG10, premium line. This way you can buy in at wherever your budget allows. Checking out the web site also allows a search by individual knife part #, since something as simple as a paring knife comes in several blade shapes and blade lengths (most sites don't show all the choices without the I.D. #'s). I bought the forged VG10 knife block set, added a few extra knives to the block, then picked up some of the molded handle, stamped blades (butcher knife and cheese knives/cutters). It's like Spyderco, I find myself going back and adding a piece or two every once in a while (a guyoto, longer 10" chef's knife, etc...). F. Dick has been in business as a small tool and knife maker for over a hundred years and they make knives for some of the big name brand lines.

For sharpening, I like a Myerco "Sharpen-it" (you can get it from Cabela's for abour $30). It has a set of silicon carbide wheels, a set of alumina wheels and a diamond, rat tail file (for serrated edges) which folds away into the case. The whole thing fits easily into your hand and comes in small cordura case you can put on your belt (i.e. - camping, hunting or fishing). The wife can even put a better edge on a knife with this, if I'm not around to assist. :cool:

[butch]

butch where did you get that knife with the wild handles? Thats got to be one of the prettiest knives I have ever seen.

i made them
L R Harner III is my "tax name" but evey one knows me as Butch
there are more pictures at the link in my sig

[Bluntrauma]

i made them
L R Harner III is my "tax name" but evey one knows me as Butch
there are more pictures at the link in my sig

I don't want the picture I want the knife. :D

[butch]

sorry both the smashed hippie knives shipped out the other day and im pending payment on the 10"

[Bluntrauma]

Where did you get the handle material? It's absolutely beautiful!

[butch]

Where did you get the handle material? It's absolutely beautiful!

i hand made that too :D
itsa a blend of 60/40 polly/cotten and a resin epoxy (i liek denim based blends better tho)
i press it in a 12 ton press in a box then cut to the size i need