- Joined
- Feb 9, 2006
- Messages
- 136
Today I took the train to NYC to go to the East Coast Custom Knife Show -- my first custom knife show. What a great day. I met lots of cool people and saw some of the most extraordinary knives I've ever seen. Unfortunately, most were way out of my league, price-wise. But I did pick up two "blades" (note I did not say knives). I also had informative and very pleasant conversations with master knife-makers, including Pat Crawford, Jot Singh Khalsa, Bob Lum, Shosui Takeda, Bud Nealy, Gil Hibben, and Brian Tighe.
The knives that really took my breath away were simple Japanese cooking knives. These were the sharpest knives I have ever handled. I picked up a small unfinished blade (no handle) just to be able to experience the super steel used in Shousui Takeda's knives -- Aogami ("Blue") Super Steel (AS) by Hitachi Metals, LTD. Takeda's company is Takeda Hamono, Inc., based in Okayama, Japan. His knives use the very hard, high carbon Aogami Super Steel at the core, layered with a softer, low carbon steel. He sharpens everything using a simple whetstone attached to a small board, lots of water, and constant, gentle freehand strokes. The result is beyond belief.
I also picked up an unfinished Damascus blade -- again missing a handle, and while the knife edge was somewhat ground, it was not sharpened. I figure I could practice my sharpening on this one, and possible learn to make handles for both.
Here are some pics.
First, a group shot, with a Spyderco UKPK on top for size comparisons (similar to the Caly and Delica in size), the Damascus blade in the center, and the Aogomi Super Steel (AS) blade on the bottom:
Next is a close up of the damascus blade in hand:
Finally, two shots of the Japanese high carbon blade. Note the smooth transition between the layers of steel. This blade is SHARP!
All in all, a fun day in the city.
The knives that really took my breath away were simple Japanese cooking knives. These were the sharpest knives I have ever handled. I picked up a small unfinished blade (no handle) just to be able to experience the super steel used in Shousui Takeda's knives -- Aogami ("Blue") Super Steel (AS) by Hitachi Metals, LTD. Takeda's company is Takeda Hamono, Inc., based in Okayama, Japan. His knives use the very hard, high carbon Aogami Super Steel at the core, layered with a softer, low carbon steel. He sharpens everything using a simple whetstone attached to a small board, lots of water, and constant, gentle freehand strokes. The result is beyond belief.
I also picked up an unfinished Damascus blade -- again missing a handle, and while the knife edge was somewhat ground, it was not sharpened. I figure I could practice my sharpening on this one, and possible learn to make handles for both.
Here are some pics.
First, a group shot, with a Spyderco UKPK on top for size comparisons (similar to the Caly and Delica in size), the Damascus blade in the center, and the Aogomi Super Steel (AS) blade on the bottom:
Next is a close up of the damascus blade in hand:
Finally, two shots of the Japanese high carbon blade. Note the smooth transition between the layers of steel. This blade is SHARP!
All in all, a fun day in the city.
