Burritos: Carter Cutlery Kuri-uchi Wabocho.

[vwspdshp]

My wife had to work all weekend, if fact she's still at work. I was bored yesterday.....

Until the mailman delivered my latest knife from Murray Carter! It's a Kuri-uchi Series Wabocho. 5.1 sun blade length (6" or so).

Today I decided to put it to use. I figured I'd start it off slow and cook up some fajita burritos. Enough to get a feel for the blade without sacrificing the "newness" in preparation of one meal, but still start a patina with the onion.

Some onion:

How about a Bell Pepper Mum?:

Into the pan, Chicken's already going:

Almost done!:

Izula II makes an appearance as a can opener!:

Calm down it's a pop top!:

The money shots:

My $200 bottle opener:

The Burrito:

And finally. . . The beginning of a beautiful patina!:

Thanks for looking! I had a lot of fun making it!

 

[somber]

How do you like the knife? I remember this one and loved the weight on it.
Great photos!

 

[vwspdshp]

How do you like the knife? I remember this one and loved the weight on it.
Great photos!

Love the knife. This one is my first with a traditional handle, and it really cuts down on weight. It feels very light in the hand, yet well balanced. The geometry and sharpening job make it cut effortlessly. Just a dream. Of course, that goes for any Carter knife in my experience. It's a pleasure to work with, and has replaced several lesser knives. I'll probably pick up a Nakiri next. May go stainless to try something new.

 

[Atlas Knife Company]

I know photos exaggerate grind lines. It looks like there are both longitudinal and vertical grind lines in the first photo by the tip. Are these actually there, or is it just a trick of the light? Otherwise I love the design and patina. I just profiled a similar design out of S35VN and was curious what kind of metal this one is.

 

[somber]

I know photos exaggerate grind lines. It looks like there are both longitudinal and vertical grind lines in the first photo by the tip. Are these actually there, or is it just a trick of the light? Otherwise I love the design and patina. I just profiled a similar design out of S35VN and was curious what kind of metal this one is.

Murray only grinds on a revolving water wheel, so it must be a trick of the light. Also, all the other grinders in the shop travel in the same direction, except one, but it's purpose is separate and distinct.

vwspdshp - I was going to suggest a Nakiri but I wasn't sure if you already had one or not. I simply love the way the Nakiri-bochos feel and they're fantastic to use. The Stainless Fukugozai series are very nice, and similar to the Kuro-uchi knives, except instead of Gokunan-tetsu they're laminated with SUS410. I have a preference to the High Grade series with the full polish blade and the upgraded handle materials, though. The ho wood handles with Buffalo horn ferrules are amazing, but if you happen to have the opportunity to seize a rectangular ebony handle with a blond Buffalo horn ferrule, do it! They are simply drop dead gorgeous.

The biggest problem is that I get to see all the knives when they get back from the forge. I simply want them all! I've been noticing that Murray's lamination lines on his new knives are beautiful! Some are out of this world, there have been a couple have looked just wicked intense.

 

[vwspdshp]

I know photos exaggerate grind lines. It looks like there are both longitudinal and vertical grind lines in the first photo by the tip. Are these actually there, or is it just a trick of the light? Otherwise I love the design and patina. I just profiled a similar design out of S35VN and was curious what kind of metal this one is.

Blade is a Gokunantetsu laminate. Core is a Hitachi carbon steel.

In the first pic the longitudinal lines are from me oiling the blade lengthwise. The grind is perfectly vertical. First patina pic shows this better.

I have my eye on a Blonde Buffalo/Ho wood high grade Nakiri. Just has to last till Wednesday, then it's Mine! The Ebony is tempting too. I had a riveted handle Nakiri, but gifted it to a good friend. I like carbon steel in the kitchen, but I'm ready to try some high grade stainless. Must be hard to watch these blade go.

I'm feeling a new neck knife too! A wharncliffe model. I have a coupon, and my birthday's rolling around...

 

[somber]

Blade is a Gokunantetsu laminate. Core is a Hitachi carbon core.

In the first pic the longitudinal lines are from me oiling the blade lengthwise. The grind is perfectly vertical. First patina pic shows this better.

I have my eye on a Blonde Buffalo/Ho wood high grade Nakiri. Just has to last till Wednesday, then it's Mine! The Ebony is tempting too. I had a riveted handle Nakiri, but gifted it to a good friend. I like carbon steel in the kitchen, but I'm ready to try some high grade stainless. Must be hard to watch these blade go.

I'm feeling a new neck knife too! A wharncliffe model. I have a coupon, and my birthday's rolling around...

I'll just leave these here...

Murray just finished these on Saturday, they haven't even been put online yet, actually. These are perfect. The polished hammer finish with the orange G10 just POPS! out at you.

By the way, the Stainless Fukugozai/High Grade has the carbon steel in it, so you're still getting the advantages of the Hitachi Aogami/Shirogami steels, but it's laminated between SUS410 instead of the Gokunan-tetsu.

It's actually really easy to watch them go, I know there is going to be another one that gives me that 'spark' (they all do, really) and it saves my bank account.

 

[vwspdshp]

Think I found my next neck knife!

I know they're all carbon core, that's why I don't mind going stainless on the laminate.

 

[DennisStrickland]

love those carter knives, i bought my 1st several when murry was still living in japan. those oriental chef knives are my go to when i start chopping veges. i believe i went 3 or 4 months before a minor edge touchup. they cut so well & so fast that it's sad to see so many cooks struggle with inadequate slicers.vwspdshp makes me hungry at 5:00 this morning, his activity is a repeat by many texans daily. thanks for a great photo review.--dennis

 

[Atlas Knife Company]

OK, I know a lot more about making(and that's not saying much) than I do the makers not in the makers forum. I'm not a collector, nor have I ever spent any time in the collector forums. I don't know who/what Murray is/are. I only ask because I see a knife with a gorgeous design and visible grind marks.

Now, learning that it's a laminated blade throws the knife into a whole different category. Great line at the laminate! Wonderful job on a faux hamon going from a grind to blasted like that. I may have to incorporate that on some in the future.

 

[firemedic269]

I was just wondering what that folder "can opener" was? Is it an ESEE folder?

 

[vwspdshp]

I was just wondering what that folder "can opener" was? Is it an ESEE folder?

Not a folder. It's an Izula II. The "bottle opener" is a DPX HEST folder. Both are great knives. These were included mainly because I also posted the pics on the ESEE forum.

Zaph1,

Murray Carter has a specific philosophy on sharpening. He teaches techniques which utilize Japanese Water stones and a process of thinning the blade over time to maintain proper edge geometry. As opposed to continually sharpening only the edge, and pushing it back into the thicker portion of the blade. He designs and grinds his blades to be easily maintained this way by the end user. Ease of maintenance is at the core of all his cutlery. The beauty is secondary to this, and to functionality. I sharpen most of my knives using his methods, and his are much easier than my others to maintain. If you learn anything from Murray, I personally suggest it be his focus on user friendly maintenance of a sharp, useful edge.

Just my two cents.

 

[DennisStrickland]

if ones are new to a carter forged blade may i mention that many of his blades have 3 layers of steel. as far as i know ,no other knifemaker can take 3 sheets of metal about the thickness of the cardboard liner on the back of a standard yellow pad & forge them together w/o distortion of the blade from the forging hammer. no wonder he was given ownership of the 17th generation japanese forge. this man is a mastersmith that need not look to any other for guidance.murray may not turn out fancy damascus bowies but he is a true master of the hammer. certainly he is not eclisped by fowler,burke or hanson.--dennis

 

[vwspdshp]

if ones are new to a carter forged blade may i mention that many of his blades have 3 layers of steel. as far as i know ,no other knifemaker can take 3 sheets of metal about the thickness of the cardboard liner on the back of a standard yellow pad & forge them together w/o distortion of the blade from the forging hammer. no wonder he was given ownership of the 17th generation japanese forge. this man is a mastersmith that need not look to any other for guidance.murray may not turn out fancy damascus bowies but he is a true master of the hammer. certainly he is not eclisped by fowler,burke or hanson.--dennis

They're actually thicker when forge welded. They are hammered thin afterwards. It's an amazing process. In his early knife making days he did like to make ornamental bowies! Still uses damascus, but now he forge welds it himself. It's a shame that these processes are so little know in our time, even among blade enthusiasts. I'm glade they're are makers still forging, and I'm happy to purchase, use, and gift them!

 

[somber]

OK, I know a lot more about making(and that's not saying much) than I do the makers not in the makers forum. I'm not a collector, nor have I ever spent any time in the collector forums. I don't know who/what Murray is/are. I only ask because I see a knife with a gorgeous design and visible grind marks.

Now, learning that it's a laminated blade throws the knife into a whole different category. Great line at the laminate! Wonderful job on a faux hamon going from a grind to blasted like that. I may have to incorporate that on some in the future.

This is Murray forging and completing a Kuro-uchi knife, you should watch it. You'll enjoy:

[youtube]5uqhwS54PRs[/youtube]

I had the honor of attending a bladesmithing course taught by Murray and actually made my own Kuro-uchi kitchen knife. After attempting my own hand at forging the knife and seeing just how Murray does it it only solidified how much of a master Murray is.

Here are a few pictures of a Damascus Persian he made last month. The core is Hitachi White Steel, but I'm not sure how many layers it is. His Damascus is different from other makers because it all goes back to his philosophy on how knives should be designed, and ease of maintenance is the most important aspect. Therefore, when you sharpen the secondary bevel the knife's surface will remain relatively unchanged.

Damascus Persian with Pithy Bone handles

MS - Mastersmith Stamp Murray only reserves this stamp for show pieces or "ornate damascus Bowies".

www.cartercutlery.com

 

[vwspdshp]

Just sent payment for that polished/Orange Wharncliffe. Here are a few pics of my Carter damascus.

Original neck knife w/ false back edge & stabilized purple bone:

Last pic shows what Murray's stock pics don't; the distal taper.

 

[ADD]

This is Murray forging and completing a Kuro-uchi knife, you should watch it. You'll enjoy:

[youtube]5uqhwS54PRs[/youtube]

Hey neat, I own that knife.

No doubt, the guy is good...

Somber, pm sent.

Thanks