Knife Database
   
⇔ Manufacturer ⇔ Model ⇔ Blade Length ⇔ Thickness ⇔ Steel ⇔ Hardness ⇔ Recommended Angle ⇔ Recommended Finish ⇔ Depth ⇔ Alignment⇔ Intent
Peter Altenbach Chefs Knife 10" 3mm X45CrMoV15 ? 20 2k Chosera Bottom E Chopping and Slicing
 
Authors Comments:I've had this knife for over 24 years and have used it regularly. The steel isn't spectacular and really doesn't hold up well below 20 degrees. I like the shoulders polished and the edge just a little toothy. -Clay Allison
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Tojiro ITK 120 mm petty 4.72 . White #2 60 15 Chosera 10K Bottom B 0.5 .
 
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 Author: mark76
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Tamahagane 3-ply TK-1120 Filleting knife 160 1.6 mm VG5 clad with SUS410 HRC 59 15 0.5 um leather strop T C.0 Fish work in kitchen
 
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 Author: johpe
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Tamahagane 3-ply TK-1107 Petty knife 150 mm 1.6 mm VG5 59 15 0.6 um micro fine ceramics T B.5 Kitchen use
 
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Tamahagane 3-ply TK-1108 paring knife 120 mm 1.6 mm VG5 59 15 0.6 um micro fine ceramics T B.0 Kitchen use
 
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Tamahagane 3-ply TK-1105 Chefs knife 210 mm 2 mm VG5 59 15 0.6 um micro fine ceramics B D.0 Kitchen use
 
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Shun DM0501 Ken Onion Utility Knife 5" ? VG10 61 16 3.5um Top C Cooking - general purpose kitchen utility
 
Authors Comments:Used the top holes but only rested the spine on the prong closest to me and rotated the blade to horizontal.
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16 Degrees, Top Holes, Align=C, Finish=3.5um
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 Author: wickededge
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Shun DM-0516 Ken Onion Paring Knife 3" ? VG10 61 16 3.5um Top B Cooking, paring
 
Authors Comments:Set spine on the pin closest to me and then rotated the edge to horizontal.
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 Author: wickededge
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Shun DM-0500 8" ? VG10 61 16 3.5um Bottom D Chopping, slicing, general cooking
 
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Fontignac Sujihiki 27 cm ? VG10 55 18 Chosera 10K Bottom C 0.5 ?
 
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