Let's see your kitchen knives

[CUTS LIKE A KRIS]

I really need a nice parer like you guys have (mine is actually a"free with purchase" model- actually it is whatever non-kitchen knife I grab out of the dresser.

 

[grybsh7]

When bearcut started this thread I realized I was living a lie. I had bought this set of Calphalon knives about 3 years ago and they are fairly nice, I'm just not crazy about the steel. I broke down last week and sold a couple of safe queens and bought the Shun Kaji 8" chefs and the paring knife. I even had enough left to get a 8 1/2" x 3" spyderco ultra fine stone to maintain them on.

 

[jonnymac44]

jonnymac44,

Do I spy the rare and fabled KX09 as the second knife down from the top?

Hey Thom,
I'm not familiar with the model number KX09, but it is a Spyderco. It's a wickedly sharp chef's knife with a 9 inch blade. I've never even known what type of steel it is. The only markings on the knife are Spyderco Golden CO. on one side and Seki City Japan on the other.

#5 from top or bottom, that's a mean looking knife. What is it?

Yes, Gator that knife is a standard Chicago cutlery carver. Sure it's not a very expensive knife, but it's one of my absolute favorites. The carbon steel is extremely easy to sharpen and it cuts like crazy. Definitely my go-to knife for carving turkey, roasts, ball tips, etc.:thumbup: Every knife block should have one or two. The smaller size is great as well.

 

[thombrogan]

I'm not familiar with the model number KX09, but it is a Spyderco. It's a wickedly sharp chef's knife with a 9 inch blade. I've never even known what type of steel it is. The only markings on the knife are Spyderco Golden CO. on one side and Seki City Japan on the other.

Thanks, jonnymac44!

Whether it's a KX09 or some other model number, it was made by Masahiro and its steel is MBS-26 (kid-tested/mother-approved) and looks like it makes dicing and julienning vegetables to lots of perverse fun.

 

[jonnymac44]

Thanks Thom!:thumbup:

 

[Dag-nabit]

Here are the outgoing Henckels. This is what is left of two complete sets we received as wedding gifts. These knives are 20 plus years old and have served us well. The missing knives were lost over the years, none failed in anyway. You can see they are generally in great condition but the handles are starting to crack and chip. As already mentioned the Henckels Twins are the better knife.

Here are the replacements. My photography skills are pretty much non existant so I'm using stock photos to highlight the items.

Fallkniven K1 8" Chefs Knife, Laminated VG10 blade with Thermorun handle.

Fallkniven K2 7" Santoku style, Laminated VG10 Blade with Thermorun Handle This knife hasn't been delivered yet, expecting it next week.

Shiki Series by Hiro 5.5" Petty knife, VG10 blade laminated with Tsucmime Damascus, Walnut Wood handles

Shiki Series by Hiro 7" Gyotu knife, VG10 blade laminated with Tsucmime Damascus, Walnut Wood handles

Shiki Series by Hiro 6.5" Nakiri knife, VG10 blade laminated with Tsucmime Damascus, Walnut Wood handles

Al Mar 6" Chef Knife, Laminated VG10 Damascus blade with Cocobolo Handle This was the first knife I purchased as a replacement.

Misono Paring Knife, Japanese made but Features Swedish Steel.

Mr Itou 6.5" Gyotu Chef Knife, R2 Damascus blade with Turquoise handle

I admit that I know sweet FA about kitchen knives. Apart from steel quality and handle material I'm pretty much a novice as far as blade design etc.

This is a trial and error for my wife and I, so over the next months our favorites will emerge I'm sure.

My guess is that I will lean toward the Fallknivens because of the larger handles, my wife loves the Al Mar so I think she will lean toward the Shiki's with the more slender handles.

I am in a dilema with the Mr. Itou Damascus/Turquoise knife. i bought it on a whim. Saw it, liked it, and thought it would make a great addition to my collection. The moment I held it in my hand I realized it is the perfect knife, it has "the feel". Now i'm thinking it would be a true pleasure to use it in the kitchen, but it is almost too nice to subject to daily torture in the kitchen.

Kevin

 

[nephildevil]

here is two of mine, but they are just cheap things
a german windmillknife and a nirosta sushi knife

 

[frenchsteel]

Cheers.


I only have two GOOD kitchen knives, and both are chef's knives:

Darth,

Just got to say that I too have the Pradel and it is a very good Chef's knife. Paid 14 for mine at Home Goods and thought it had to a knock-off, but when I got it home it became my everyday Chef's knife. Very nice indeed. (I know this is a late posting, but just discovered the forum and am very pleased!

 

[dru9]

My Chef's knife is an old Sheffield Steel that's so worn (but sharp) and needs replacing. Paring knives are the same. And I have an even older Henckels (probably 20+ years?) cleaver that doesn't see much use, but is razor sharp.

 

[Dag-nabit]

Picked this one up today while I was in the city.

Asai Masami Suminagashi (paring knife)

SRS15 steel core with damascus laminate.

Kevin

 

[Redrummd]

Viking Knives with Tiger Eye scales....

 

[Dag-nabit]

Those Tiger Eye scales are smokin' :thumbup::thumbup:

Kevin

 

[randomlooker]

I've been using a Spyderco Barong as my main kitchen knife for the last few weeks. The belly of the blade, and the angle between blade and handle make for an incredible vegetable chopper.

My 'real' kitchen knives are a few Henckels 4-stars: 7" santuko (The original model, without the grooves in the blade), 6" utility, and a 3" parer. Plus a generic bread knife. I wouldn't mind getting a boning/fillet knife, but otherwise those 4 have been all I've needed in the kitchen, for a wide variety of food prep.

Sorry, no pictures.

 

[Billat908]

My mixed-up set includes a Spanish Henckels chef's knife. It is pretty good for the money, and has a lovely balance and feel. I am considering replacing it with a better quality knife, and am considering a Fallkniven K1 and Al Mar's 8 inch chef's knife.

Our most used knives are a set of three Hattoris, with a Shun a distant second choice. The Hattori steel is pretty brittle, which is not a good feature for the way my wife uses an 8" chef's knife. A recent incident has shown me that the Shun is not as brittle, although it is the same VG10 steel. Perhaps an 8 inch Shun ground to a wider angle than the 12 degrees used on the Hattori blades we love so much.

Opinions?

Experience?

.

 

[Billat908]

.....

 

[Dag-nabit]

My mixed-up set includes a Spanish Henckels chef's knife. It is pretty good for the money, and has a lovely balance and feel. I am considering replacing it with a better quality knife, and am considering a Fallkniven K1 and Al Mar's 8 inch chef's knife.

Our most used knives are a set of three Hattoris, with a Shun a distant second choice. The Hattori steel is pretty brittle, which is not a good feature for the way my wife uses an 8" chef's knife. A recent incident has shown me that the Shun is not as brittle, although it is the same VG10 steel. Perhaps an 8 inch Shun ground to a wider angle than the 12 degrees used on the Hattori blades we love so much.

Opinions?

Experience?

.

Very similar experience. Our Hiro VG10 blades are fragile. I haven't found then to be brittle, but the thin edges are easily damaged if not used as intended. The day I brought them home someone (no one will own up) managed to bend the edge on one of them. Fortunatly it is sharpening out not too bad.

Our Fallkniven K1 and K2 VG10 are Japanese design (the K1 not so much) and manufacture, but the blades are much thicker and more robust at the edge. I would say more similar in geometry to European knives. I feel much more confident using them for heavier cutting tasks.

Kevin.

Note: I see my photos on my post above are missing, I'll tried to refresh the links.

 

[Gator97]

After 5 months of waiting... 270mm Shigefusa Kitaeji Gyuto.

 

[peterinct]

Those Tiger Eye scales are smokin' :thumbup::thumbup:

Kevin

+1 :thumbup:

I love tigereye and that is an impressive set!

Peter

 

[oscartsaiespana]

Here's mine:

• Cleaver
• 4” Utility
• 8” Bread
• 8” Slicer
• 12” Salmon slicer
• 8” Chef
• 3” Paring
• 6” Boning
• 6” Cheese Knife
• 6” Salami/Bagel

The 3” Paring, 12” Salmon slicer and 6” Salami/Bagel knives are Wusthof.
The 6” Cheese Knife is a Shaaf Goldhamster. Best cheese knife made IMO.
The rest are made by Icel, a European knifemaker, very high quality.
And, of course, a block to store them in.

ohhh! Wüsthof, nice score man.
I'm to purchase a 5" chef's knife recently.