show me your kitchen knives

Custom kitchen knives can become contagious once you start. Yours is a super duper slicer, Butch.

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- Joe
 
Butch Harner (Wa Gyuto 240 , Western Petty 185) XHP steel
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YOSHIAKI FUJIWARA WORKHORSE ( Kato) Western Gyuto 240
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風林火山 Fu-Rin-Ka-Zan Wa Petty 120 (Kurouchi) white steel #2
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YOSHIKANE meat cleaver
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Shigefusa Wa Petty 160( single bevel )
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Itinomonn Wa Buther 170(Kurouchi) V2 steel
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Takeda Wa sujihiki 270 AS-steel
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YOSHIAKI FUJIWARA WORKHORSE ( Kato) Honesuki 165 single bevel
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Shigefusa mioroshi deba 210
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Shigefusa deba 210
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Shigefusa Kama Usuba 210
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Shigefusa yanagiba 270
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SAKAI TAKAYUKI GINSANKO WA GYUTOU 240
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Mizuno Honyaki wa gyuto 240 white steel
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Mr.Itou western Gyuto 240 R2-steel
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Here's a couple I've made awhile back

3/32" Aldo's 52100 stock
Differential HT with clay
Parks 50 quench
HT to Rc 58-59
12 3/4" OAL
8" Flat/Hollow ground blade
Hand rubbed 400 grit finish
Dovetail brass bolsters - pinned
Brass Corby rivets
Stabilized black ash burl scales

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3/32" Aldo's 52100 stock
Triple quenched - Parks 50
Triple tempered to Rc 58-59
13" OAL
8" Blade
Full flat ground to .015"
15 degree bevels
400 grit pulled satin finish
Presentation Grade Desert Ironwood burl scales
416 SS bolsters, Corby rivet, pins - satin finished

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Last edited:
TK Steingass said:
Here's a couple I've made awhile back

3/32" Aldo's 52100 stock
Differential HT with clay
Parks 50 quench
HT to Rc 58-59
12 3/4" OAL
8" Flat/Hollow ground blade
Hand rubbed 400 grit finish
Dovetail brass bolsters - pinned
Brass Corby rivets
Stabilized black ash burl scales

Kitchen-1.jpg


Kitchen-2.jpg


Kitchen-3.jpg


Kitchen-4.jpg


3/32" Aldo's 52100 stock
Triple quenched - Parks 50
Triple tempered to Rc 58-59
13" OAL
8" Blade
Full flat ground to .015"
15 degree bevels
400 grit pulled satin finish
Presentation Grade Desert Ironwood burl scales
416 SS bolsters, Corby rivet, pins - satin finished

IMG_4283.jpg


IMG_4284.jpg


IMG_4286.jpg
Click to expand...

Why do I want brass bolsters on my kitchen knife? Maybe if it is just a collector piece, but for a user piece I am thinking it adds nothing except more work. Also, the combination of the Corby rivet and pins on the second knife does not seem attractive to me.

These are just not knives I would want in my kitchen, but DSFDF I suppose.
 
Last edited:
The Virginian said:
Why do I want brass bolsters on my kitchen knife? Maybe if it is just a collector piece, but for a user piece I am thinking it adds nothing except more work.
Click to expand...

Using a 52100 knife with brass bolsters every day (Kramer), I can say that brass adds no extra work whatsoever. The 52100 gets a nice patina and the brass maybe a little but requires no maintenance if you use it regularly.
 
Ben B said:
Using a 52100 knife with brass bolsters every day (Kramer), I can say that brass adds no extra work whatsoever. The 52100 gets a nice patina and the brass maybe a little but requires no maintenance if you use it regularly.
Click to expand...

I relegate my carbon pieces to the "not used" section except for one Nguyen piece that I struggle to maintain NOT patina'd....for kitchen cutlery in my experience...there is not thing such as a "nice" patina....pocket knives, maybe....but no way for kitchen knives.....and brass sucks....it oxidizes and does not have an attractive appearance....it is very reactive...and is unforgiving in highly acid(citrus) and aromatic(onion/garlic) environments...custom makers who use brass can either strive to occupy the legendary spaces such as Kramer,Loveless, Moran, Schmidt....or try to be legendary and not quite make it(as in the case of most makers) and avoid brass like the plague....in order to continue selling knives on a regular basis....the legendary guys I just mentioned are mostly deceased, so if you want pieces from them....you gotta get what you can....with less famous and quite alive makers, the choices offered on the market are most definitely negative towards brass, and to a lesser degree, nickel silver.

It is a rare occasion that Ken and I are in agreement, but in this case, we are unilaterally in accord.

Best Regards,

STeven Garsson
 
Ben B said:
Using a 52100 knife with brass bolsters every day (Kramer), I can say that brass adds no extra work whatsoever. The 52100 gets a nice patina and the brass maybe a little but requires no maintenance if you use it regularly.
Click to expand...

Thanks for the kind words Ben - much appreciated. My personal chef knife is 52100 with brass furniture - similar to a $3,000 Kramer. Many of my clients like how the knife develops a patina/patterns through use, along with its superior performance of course.
 
Here's one that I finished for myself:

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I had some people play with it a little, so after some use it looks like:

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I'm so not worthy in this company, but what the heck...
So far my only consistent kitchen model is a paring knife. Working on a proper Petty Chef design...

My personal one in A2:

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Recently sold in 154CM:

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Carving knife in 1095 & Guyacan (a bit blurry... :():

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just sent this one out, hoping it magically turns into a real knife with M390 and Terotuf and shows up in our kitchen one day...



Ps. consider this an open source pattern, ie; feel free to use it.
 
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That's one of my Rhino Chops that get a lot of use in our kitchen by both the wife and myself. Great for chopping veggies, stew meats and many I sell have a sheath for camp cook work.

3/32" x 6 3/4" x 2 3/4" of CPM-154 RC 60 from Paul Bos HT and Blue Pearl Kirinite Scales with Loveless type S/S bolts.

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This one is the smallest of my 9 3/4" 7 3/4" and 4 3/4" Asian Chef. My wife loves this one.

3/32" x 4 3/4" X 2" CPM-154. RC 60 Paul Bos HT and some nice stabilized Cal Buck scales. S/S Loveless Bolts.

I live right by the ocean and after literally watching my first few knives of O1 and 1095 oxidize as I worked on them I became a STAINLESS devotee. Particularly in the kitchen.
 
 
CPM S35VN stock
.100" at the ricasso
2" Wide blade
13" OAL
8 1/2" Blade
220 grit hand rubbed satin finish
Dyed/Stabilized Big Leaf Maple Burl scales
416 stainless furniture
Red liners

 
Here's a new Haburn gyuto that I picked up about a month and a half ago. She's made out of 52100 and has a very slight concave grind and a wicked distal taper. She literally floats through onions as if there was nothing there, which makes this knife a dream to use.

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I'll play, this set of knives is very well travelled, made from Damasteel, its been all over Australia at a number of shows and to Blade back in 2008. I said to my wife Robynn if I bring it back with me we are going to use it and so there you go.
Sorry for the crappy pics. And one I finished recently. Thanks for looking.
Cheers Keith



 
Here's my second attempt at a kitchen knife. I really like small utility sized knives and I wanted to try a chisel grind Japanese inspired design.
The steel is 15N20 with a curly Hawaiian mango handle and mycarta and black cherry burl ferrule.

 
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