What do you use in the kitchen?

knife hunter

knife hunter

"Die Hard Hog" Moderator & Dealer
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I just got these and they are my favorite kitchen knives to date.

Landi made 1/16th inch thick flat ground ats-34 with carbon fiber and a matching fork!


Many thanks to Landi knives for a wonderful set of knives. It was an extremely pleasant and satisfying purchase. They are a joy to use:)

I gave these to the wife ;)

and

We love em:cool:

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Lets see whats in your kitchen.:thumbup:
 
my kitchen blades are Globals...if i was buying again i'd prob do Shun, but Globals are what i'm using...
 
I use nothing but an assless apron, a chef hat and my Ontario machete. Best part is it makes a good Holloween costume to boot.
 
My whole kitchen cutlery set up is Forschner/Victorinox. Good stuff and doesn't break the bank.
 
I use a few knives that I made. I usually pick up the 8" Chef, it cuts like a dream.

8" Chef and matching Parer in Bos treated CPM154, burlap laminate and desert ironwood
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My roommate's knife, 10" blade of CPM3V and amboyna burl
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My first knife, CPM154, cocobolo burl, African blackwood, and sterling silver
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PayetteRucker said:
I use nothing but an assless apron, a chef hat and my Ontario machete. Best part is it makes a good Holloween costume to boot.
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Classic:thumbup:

I think I will let my wife try it;):D


Mr Dobson, those are beauties too!
 
Deja vu!

I use lotsa stuff, and not necessarily ones designated for kitchen use.

Valiant Trading Company bendo:

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A cheap Searles/Fowler bowie reproduction:

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A Himalayan Imports bilton khukuri, bottom, with a multicoloured patina:

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HI Kumar Karda:

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Valiant golok petok:

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An old French kitchen knife that I ground the rust off of:

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This SAR4 LE works well on kitchen duty....

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I have a Skinny Ash which I stripped and satin finished - convexed it and it is a fair bit thinner than standard - that's also a good knife in the kitchen.

Don't have any top end kitchen Chef's knives....no point really if your belt kit food prep knife works just as well.
 
global knives are great but i retired them except for chopping up a chicken.for veges & fruit i go to murray carters hand forged japanese style kitchen knives. the edges rockwell about 64 & cut for a long long time before a touchup is needed.these blades ca'nt be used for filleting fish or chopping bone .the ist.one was used for 2 months before a slight tuneup was needed. he is based out of oregon.
 
A few Shuns and a Kostner Santoku and Bushcrafter, plus whatever I happen to have in my pocket.
 
My go-to kitchen knife is a Henckels Four-Star 6" Chef's knife. It handles most tasks pretty well. However, if it's dirty and I'm feeling kind of lazy, I'll just whip out whatever pocket knife I have.
 
Before anyone reading this thread runs out and drops a c-note on a Shun, let it be known that you can get (basically) the same thing way cheaper, and from the "same" company. I blew a little over a hundred bucks on a Shun santaku, which is a sweet, sweet knife. But after catching my wife numerous times using a dinner plate as a cutting board, I finally made good on my promise to lock the Shun up and buy her a santaku style knife of her own. I purchased a plain jane santaku from New Graham Pharmacy that was imported from Japan by KAI, the very same folks that own/import Shun. That thing was somewhere under thirty bucks. Maybe twenty, can't remember and a quick look at NGK's website didn't net any results. It's a brown handled knife and if you hold it up next to my Shun, there's no difference in the blade profile. The handle, of course, has Shun's "right handed" feature with the way the handle is milled. The plain jane doesn't. Big deal. Sheesh. A fellow could buy a half dozen of the KAI santakus for the price of one of the Shuns. If I had it to do over again, I'd have a whole set of the KAI plain janes in a knife block. The bladesteel is sweet stuff too, forgot to mention. A few swipes on my diamond DMT sharpener and that thing can shave. Not any notable diff from the "real thing", my Shun does the very same thing.

This is one situation where buying the "knockoff" is the better move. :rolleyes:
 
Shun, JYDII CB, Cutco, Forschner/Victorinox, and
Pure Komachi first series.

The Cutco was a gift.
 
Harry Callahan said:
Before anyone reading this thread runs out and drops a c-note on a Shun, let it be known that you can get (basically) the same thing way cheaper, and from the "same" company. I blew a little over a hundred bucks on a Shun santaku, which is a sweet, sweet knife. But after catching my wife numerous times using a dinner plate as a cutting board, I finally made good on my promise to lock the Shun up and buy her a santaku style knife of her own. I purchased a plain jane santaku from New Graham Pharmacy that was imported from Japan by KAI, the very same folks that own/import Shun. That thing was somewhere under thirty bucks. Maybe twenty, can't remember and a quick look at NGK's website didn't net any results. It's a brown handled knife and if you hold it up next to my Shun, there's no difference in the blade profile. The handle, of course, has Shun's "right handed" feature with the way the handle is milled. The plain jane doesn't. Big deal. Sheesh. A fellow could buy a half dozen of the KAI santakus for the price of one of the Shuns. If I had it to do over again, I'd have a whole set of the KAI plain janes in a knife block. The bladesteel is sweet stuff too, forgot to mention. A few swipes on my diamond DMT sharpener and that thing can shave. Not any notable diff from the "real thing", my Shun does the very same thing.

This is one situation where buying the "knockoff" is the better move. :rolleyes:
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Does it have the same VG10 damascus as the Shun?
 
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