My kitchen knives

[Mark76]

Some time ago I promised to post a picture of my kitchen knives. Here it is.

From left to right.

• Tojiro ITK 270 mm bread knife. This must be one of the best bread knives around. It may sound odd, but it produces hardly any bread crumbs.
• Takeda 270 mm yanagiba. (This is what it is called, it is more like a sujihiki.) Made of aogami super steel, with a beautiful kurouchi. And sharp… The kasumi is the result of sharpening by Ken Schwartz.
• Fujiwara 240 mm chef knife. Also made of carbon steel. I put on the patina myself and that really helps against rusting.
• Artifex 210 mm chef knife. Convexed and with a new handle by Tim Johnson. Made of my favourite stainless steel, 13C26 (a.k.a. AEB-L). After convexing it cuts almost like the Suisin.
• Suisin Inox Honyaki 210 mm chef knife. Made of 19C27. This steel has a slightly better edge retention than 13C26. My favourite chef knife.
• Konosuke 150 mm petty knife. Made of HH steel (which is rumoured to be 13C26 of 19C27; it definitely behaves like it).
• Konosuke 120 mm petty knife. Made of proprietary HD steel. This steel is “semi-stainless”. I haven’t been able to get rust spots on this knife; it only develops a little patina. Behaves much like HH steel, except that the feel when sharpening it is much nicer than when sharpening stainless steel.

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

Thats a beautiful collection there is not a knife there that I would not want!

[Josh]

Beautiful set mark!! I bet they are all kept razor sharp too :-). Quick question… Do you find that is the best way to s store them in between uses? On a magnet? What do you think about a knife block or sleeves?

[Eamon Mc Gowan]

Extremely nice knives!! I’m curious do you like the western handle or the eastern type better?

[Mark76]

Thanks, guys!

Josh, I indeed use a magnetic strip to store them. In the past (for different knives) I used a wooden block. But since some of the knives are made of carbon steel, I felt I’d subject them to dry air as much as possible. Plus it is a nice way to show them off 🙂 . I have some saya’s too, but I only use those for transportation.

Eamon, I guess it’s a really personal preference, but I feel western handles are a bit easier in my hand. Plus, I like the feeling of sturdiness (particularly with a bolster). That said, the Suisin is my favourite knife… B)

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

Japanese Camellia Oil (Hamono Tsubaki) http://www.fine-tools.com/pflege.htm this is recommended to stop oxidation to carbon steel knives it is light odourless edible does not go rancid I put it on my carbon steel blades especially my Honyaki Nakiri knife .

[Mark76]

Thanks Leo! Any advantages of this stuff over Ballistol?

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

You can eat Camellia oil and it is virtually tasteless I just tried a drop to qualify that statement and short of actually drinking it I would say there is no flavour.

[Mark76]

But doesn’t the same apply to Ballistol?

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

Your probable right I had never heard of it until you mentioned it .

[Mikedoh]

Some Ballistol and gun cleaner comparison on youtube.
This guy did a fairly exhaustive review. 3 part series. Includes conversation with Ballistol rep.

While I realize that we are talking about protecting knives used in food prep, there seem to be a few cautions with Ballistol
and plated materials. Might be more in the 3rd video.

[Leo Barr]

I thought I would add to Mark’s eye candy So here are my favourite kitchen knives
Picture 1 Sabatier Vintage Carbon -Mallorcean Carbon Veg knife made in Muro -Saez Spanish heavy cleaver-Sabatier Vintage Carbon-Bodum Ceramic- Cheap Chinese cleaver I leathered the handle to cover shocking gold finished plastic handle.

Picture 2 Global bread-Seki Yanagiba- MAC Deba- Chroma Japanese(Porche design)-Seki Camping Deba(carbon damascus )-Repaire MAC Santoku

Picture 3 -Hap 40 Santoku Hocho – Shun Santoku- Honyaki Nakiri Takagi my favourite made like a Samuri sword my sharpest knife blue hitachi steel carbon

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[narcoleptic]

must fight the urge to buy new kitchen knives….

[Eamon Mc Gowan]

Leo-Mark, thanks for posting the knife porn! What a great collection of knives. There is a small fortune invested there. I have always been a pocket knife guy. Now I’m thinking I have to start a kitchen set. I’m pretty sure that I want to start with a Goko gyuto 240mm. I was impressed with the review and the price is right.

http://www.chefknivestogo.com/gokogyuto240mm.html

I’m a bachelor who never cooks now that the kid is raised and gone. The knife will open burrito packages for the micro wave. Haha 😆

[Leo Barr]

Your starting with a great knife I started buying good quality kitchen knives so that it would improve my sharpening abilities .I have seen to many people either designing web sites or yacht electronics specialist learning on the job which in their cases both mens a job taken much longer therefore costing more and been highly unprofessional I made a decision that I should learn on my own knives and it has been most useful and given me far greater confidence and ability .
Having a great knife to prepare food with is inspiring in itself since an awful lot of food prep is down to cutting and the better the tools the better it goes .
Cheap kitchen knives are often too thick and are fine for cutting processed foods like sliced ham or sliced cheese or opening a packet; but as soon as it is necessary to really cut something deep then a good knife is a virtual necessity and then a joy to use .
I am not a hunter but dressing game requires the right knives with the right edges to dress the meat and take it off the bone again the wrong tools just make a mess.
I am sure it will inspire you to greater things and food is so much more enjoyable when it is home cooked even if it is only for a meal at the weekend.

[Author]

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