Blades upon Books - Traditionals

Opinel No. 6 in Olivewood
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Very interesting but not for slackers or those with a limited timetable or small pockets :eek::D Very demanding in preparation and quality.

One English language cook I've always admired is Elizabeth David, she lived in France, Italy, Egypt and Greece and unlike modern day 'celebrity' 'chefs' she is focused on the preparation and traditions, it's not about herself and all that inane conceit. Plus, she writes vigorous intellectual prose, another valuable tradition ;)
 
Will Power said:
One of her very worthy books Chin and that kitchen knife ... excellent size prep knife, fantastic. Is it from Japan?:cool::thumbsup:

Thanks, Will
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Thanks Will, I love Elizabeth David’s books, particularly the parts about travelling through the French countryside and finding those hidden gems of local cuisine.

Yes, that knife is a Japanese rendition of a French petit knife. I prefer the Western style Sabatier type handle it has, as many traditional Japanese handles are right hand biased. The knife is a stainless damascus laminate over VG10 core steel. It was made by a master bladesmith in Seki, Futoshi Nagao, when he was in his mid 70s. He’s retired now.

Photos don’t really convey the wonderful liveliness, poise and balance in the hand it has.

Some years ago I downsized my accumulation of Japanese kitchen knives. That was one of three which stayed with me. I also kept a fourth knife, a Misono cleaver which I don’t use much - it’s mainly used to split pumpkins.
 
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Cambertree Cambertree I believe that Japanese kitchen knives are the finest you can get, I have but two of them but they're superb. If I had had any children, I reckon their children would still be able to use them ;) Complete balance in the hand, both are stainless Damascus.

Elizabeth David was a remarkable woman, didn't suffer fools gladly but her enthusiasm and dignity were very genuine.

Regards, Will
 
Cambertree said:
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Cambertree said:
Yes, that knife is a Japanese rendition of a French petit knife. I prefer the Western style Sabatier type handle it has, as many traditional Japanese handles are right hand biased. The knife is a stainless damascus laminate over VG10 core steel. It was made by a master bladesmith in Seki, Futoshi Nagao, when he was in his mid 70s. He’s retired now.

Photos don’t really convey the wonderful liveliness, poise and balance in the hand it has.

Some years ago I downsized my accumulation of Japanese kitchen knives. That was one of three which stayed with me. I also kept a fourth knife, a Misono cleaver which I don’t use much - it’s mainly used to split pumpkins.
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That's a beautiful knife, Chin! The handle looks classic and comfortable, and I like that the edge comes all the way back to the heel. (I’ve never understood why so many kitchen knives — mostly western, I think — have that thick bolster that extends all the way down to the edge.)

The only Japanese kitchen knife I ever owned was a Global G-2 8” chef’s knife (based on the recommendation of a certain author featured — in my own post — earlier on this page). It was nice, but I found the handle thin and uncomfortable for me, so I ended up selling it.
 
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