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Thread: Chef Knives?

  1. #161
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    Default Re: Chef Knives?

    I've been meaning to do this for a while and finally got around to it.

    And yes, I do have a problem.

    Top to bottom- Miura Itadaki 240, Sakai Kikumori Shironiko 210, Hitohira Tanaka Yohei 210, Takada no Hamano 210 sujihiki. All of these are forged by Yoshikazu Tanaka.



    Yu Kurosaki Sasame 210, YK Shizuku 180, YK Senko 165 santoku, Masakage Shimo 165 nakiri (Kurosaki forged)



    Takada no Hamano 210 Ginsan, Masakage Yuki 165 bunka (Yoshimi Kato forged), Y Kato 165 santoku, Y Kato 150 petty, Katsushige Anryu 135 petty

    Eat one live toad first thing in the morning and nothing worse will happen to you all day.

  2. #162
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    Default Re: Chef Knives?

    Daaaaang. That's a lot of nice steel.

  3. #163
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    Default Re: Chef Knives?

    I saw choke's post and my mind envisioned a Far Side cartoon where one vegetable peeks out of the refrigerator, sees the knives, and yells to the others: "OH NO! Run for your lives!"

  4. #164
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    Default Re: Chef Knives?

    sweet collection choke. Y. Tanaka is one of my favorite blade makers.
    Matt Zilliox

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    Default Re: Chef Knives?

    ill post my collection tomorrow. Its light on Japanese, heavy on the Aussies , with a good dose of Americans.
    Matt Zilliox

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    Default Re: Chef Knives?

    Choke, would you recommend either of your petty knives? Or would you buy a different one today?

    I recently bought my first really nice gyuto and now I'm looking for a petty or utility knife. Breaking down chickens, trimming meat, that sort of use. Prefer carbon steel with stainless cladding, but flexible.

  7. #167
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    Default Re: Chef Knives?

    Quote Originally Posted by 9tubes View Post
    Choke, would you recommend either of your petty knives? Or would you buy a different one today?

    I recently bought my first really nice gyuto and now I'm looking for a petty or utility knife. Breaking down chickens, trimming meat, that sort of use. Prefer carbon steel with stainless cladding, but flexible.
    I'm pretty happy with both of them. I do use the Kato more often but I think that is mostly related to it being a longer blade. Both are carbon with iron cladding.

    If you are going to be using the blade around bones a lot you might want to look at a honesuki.
    Eat one live toad first thing in the morning and nothing worse will happen to you all day.

  8. #168
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    Default Re: Chef Knives?

    here they are
    the steel collection by Matt.zilliox, on Flickr

    left side top to bottom:
    Heldqvistmide 260mm kitchen sword
    NorthSouth 240 french fang
    Halcyon Forge 235
    Bazes Blades 225
    Bazes Blades 215
    red 5 forge light cleaver

    Right side: the aussies
    Mert Tansu 250
    The9nine 240
    the9nine 225
    the9nine honyaki 240
    Metal Monkey 190
    Metal Monkey 165

    most are iron clad carbon steel. theres a damscus petty and a honyaki in white steel
    Matt Zilliox

  9. #169
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    Default Re: Chef Knives?

    Quote Originally Posted by mzilliox View Post
    here they are

    left side top to bottom:
    Heldqvistmide 260mm kitchen sword
    NorthSouth 240 french fang
    Halcyon Forge 235
    Bazes Blades 225
    Bazes Blades 215
    red 5 forge light cleaver

    Right side: the aussies
    Mert Tansu 250
    The9nine 240
    the9nine 225
    the9nine honyaki 240
    Metal Monkey 190
    Metal Monkey 165

    most are iron clad carbon steel. theres a damscus petty and a honyaki in white steel
    Holy.....

    Wow, what a lineup. Amazing.
    Eat one live toad first thing in the morning and nothing worse will happen to you all day.

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