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TOPIC: My kitchen knives

My kitchen knives 9 months 4 days ago #15056

  • mark76
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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.
Last Edit: 9 months 4 days ago by mark76.
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My kitchen knives 9 months 4 days ago #15059

  • LeoBarr
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Thats a beautiful collection there is not a knife there that I would not want!
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My kitchen knives 9 months 4 days ago #15060

  • razoredgeknives
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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?
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My kitchen knives 9 months 3 days ago #15063

  • EamonMcGowan
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Extremely nice knives!! I'm curious do you like the western handle or the eastern type better?
The definition of insanity is to do the same thing over and over again and expect a different result?
An old Irish toast, May the wind always be at your back, may you always have work and may you be in heaven a half hour before the devil knows your dead. Cheers!
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My kitchen knives 9 months 3 days ago #15069

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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)
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My kitchen knives 9 months 2 days ago #15070

  • LeoBarr
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Japanese Camellia Oil (Hamono Tsubaki) 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 .
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My kitchen knives 9 months 2 days ago #15085

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Thanks Leo! Any advantages of this stuff over Ballistol?
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My kitchen knives 9 months 2 days ago #15086

  • LeoBarr
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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.
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My kitchen knives 9 months 1 day ago #15098

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But doesn't the same apply to Ballistol?
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My kitchen knives 9 months 1 day ago #15100

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