Fiddleback Owners Kitchen Knives

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dmourati

Joined
Aug 22, 2011
Messages
58
Hey Fiddleback friends,

I'm indulging myself by buying a new kitchen knife. I have some decent ones but would like to level up in quality. If anyone of you also happen to be into Japanese kitchen knives, I'd greatly appreciate some pointers. I respect y'all for your good taste in Fiddlebacks and hoping to parlay that.

My wife has graciously conceded to my $500 budget request. I'd like a 210/240mm Gyuto with some bling factor. Beyond that, pretty open.

Links appreciated.

Thanks.
 
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I have a Shun 8 1/2" Chef's knife that is 161 layers of SG2
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chefknivestogo is a good place\


***edit
links arent allowed unless they have the proper membership level on here
 
OK, sorry about the link request. I should have mentioned my current kitchen lineup:

1. 8" Wusthof Classic - Cook's Knife w/Hollow Edge
2. 7" Shun Premier Santoku
3. 5" Global Hollow Edge Santoku

I mainly use the Shun.
 
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Take a look at Rodriquez Butcher Supply. Website is homebutcher dot com. Search Gyuto. One of the largest selections of handmade chef knives from lots of fine makers.

Good luck with your search.
 
For dedicated kitchen use, I'm very fond of my Doghouse Forge western-style knives. They also have a line of traditional Japanese designs, including Gyuto models. They're made using AEB-L steel (stainless), and they slice like a laser! There are very attractive handles on many of these knives too.
 
I'm a fan of Shun. I have a chef, utility, and paring knife from them. We also have a chef and paring from Mac. Additionally, we use the crap out of the Victorinox chef and boning knives that we have, though that's not really in the spirit of this thread. We're talking pretty and fancy here! :D
 
My favorite Sandoku knife is a $4 one made by tramontina with a plastic handle. Its actually one reason I'm not into making kitchen knives.

If you get one, then by my calculations, you can spend $496 on Fiddlebacks. Won't that be nice.
 
takeda-stainless-clad-240mm-custom-gyuto-285.png

Takeda stainless clad AS with a custom handle. I have one with the normal handle and it ended my long kitchen knife search years ago.
 
Fiddleback said:
My favorite Sandoku knife is a $4 one made by tramontina with a plastic handle. Its actually one reason I'm not into making kitchen knives.
Click to expand...

+1 on Tramontina Kitchen knives and their 8-10-12 Non-Stick skillets are the best in the world. Most commercial kitchens use Tramontina (i.e. see @ every Omelette Stations) and they sell most of it @ Costco.....

Obviously +1 on spending $496 on FF as well.
 
I have a Gonbei AUS-10 150mm Petty and 210mm Gyuto from JKI that cut well. The single bevel drives a bit more than I like, though. The Gonbeis were actually bought when I first got into knives as gifts for my wife, but she prefers to use $5 knives that she can throw into the dishwasher.

I also use an RErickson 4.5" Petty in 1/16" N690 that is both gorgeous and a laser.

For a Pairing knife, I use an Austin Goldman Bird & Trout style knife in 1/16" AEB-L.

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I don't hunt or fish, and I never have the ability to go camping, so all of my knives get used in the kitchen. These are the best performing knives that I have in that regard.

Sorry for the crappy cell phone pic.
 
Greetings -

if you find yourself interested in Japanese patterned, traditional handled, stick tang type knives (called Wa handle or Wa style), chefknivestogo dot com has many options from hand made makers to more production types.

I have to cook 95% of my food due to a medical condition strongly influenced by diet. Seeking control of the ingredients in my day to day food since 2012 has consequently put me in the kitchen 6-7 hrs a week. Using high performance kitchen knives has been a natural outlet for my knife addiction....as well as helping reduce prep time and fatigue while breaking down large amounts of vegetables and proteins..

Personally, have had success with makers Moritaka, Takada, Kohetsu, Masakaga, Kanahide, Anryu, Tojiro, Kajiwara.

Also, success with Shun, Yaxell, Myobi - these makers make both Western and Japanese patterned blades, often with riveted handles and exposed full tangs.

Sorry - no pics....my phone is obsolete and I don't have an alternative.

If you do seek out the Traditional Wa handle style blades, just note that they are balanced to really excel in the pinch grip, but not so much in the hammer grip. Youtube has some great vids illustrating the pinch grip for kitchen work.

While you are looking at gyutos, check it the bunka blade style - looks a bit like a sword...but works great and is versatile if you have limited space; has a very nimble/precise tip as well as an intriguing asthetic.

Thanks for reading.
 
Takedas are legit.

The best ones we have are a chef knife by Matt Gregory in AEBL and a shorter knife by Samurai Stuart Davenport in M4.
 
I have a recently acquired Nakiri knife hand forged by a guy who sells on Instagram. It’s an AWESOME knife. My service is sketchy right now and I’m using a different phone in a different country, but once I return to my lodging, I’ll upload a pic and add some more info.
 
Fiddleback Outpost currently has a couple of beautiful Gyutos from Doghouse Forge. The one in maple burl with an east Indian rosewood & dyed box elder burl double bolster is stunning! Here are the handles on three of my western-style knives from them.
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I've got four Japanese style kitchen knives... Two from Takeda Hamona and two from Murray Carter back when he was still living and working in Japan.

You might want to check out "japaneseknifeimports.com" as they have a nice selection of knives. I've also purchased some water stones and sharpening supplies from them in the past.

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