What do you use in the kitchen?

No. It's just marked MV Stainless Steel. It's from the Wasabi Series. Heckuva knife. Bumped into it by accident, but ended up finding possibly the best kept secret in the kitchen cutlery world. As a Spyderco fanatic it's hard to say this, but the Wasabi series is a better bargain than, yes I'm gonna say it, than the available Spyderco kitchen knives. I never thought I'd say that out loud. :rolleyes:

Look into these BEFORE you blow your money on the exotic crap you THINK you just gotta have. These knives will blow your mind. ;)
 
The blade, by the way, has a sort of bead blasted finish. Food sort of likes to stick to it. I recommend a little sanding. Takes just a few minutes with ultra fine paper. :)
 
I gotta go with the Shuns, I LOVE my 8" chef's, 4" paring and 9" bread knives. These things are freakin' ligtsabers! I do a heck of a lot of cooking, and I've never known what pleasure a great knife is in the kitchen until the last 8 months or so that I've had these. I've been asked what brand of mandolin slicer I use for my paper thin vegetable slicing, and people think I'm a big fat liar when I tell them I used a knife. I touch hit 'em up once a week with the steel, and the edge retention is fantabulous! I haven't tried it yet (haven't needed to...) but when the time comes that they need sharpening you can send 'em to Shun & they'll restore a factory edge to them. Yeah, they're pricey, but if you look hard enough and are patient you can get pretty good deals. I've seen the price on a Shun chef's knife on Amazon fluctuate between $140 all the way down to $78. Just throw one in your amazon cart & wait patiently in the shadows for that price drop and POUNCE!
 
I have perhaps 60 or 70 kitchen knives. My favorites are from Yoshikane, Masamoto, Suisin, Kikuichi and Misono.
 
I use a 8" Shun Chef's knife and a 4" Shun paring knife along with a Henkels santuko and a boning knife that I got from my grandfather's butcher shop and some others.

I"ll post pics soon.
 
Wow T, those are super sweet! Love the CF:thumbup:
There so nice that just maybe she'll keep you around another year ot two:p
BTW-Happy Anniversary!


I have a Shun I had used for a couple of years untill my buddie brought me a few knives that there plant gets in for opening flour sacks. Very Thin straight 8" blade with a great feeling plastic handle. There inexpensive, but make a great kitchen knife.
 
I bought these Shun Kaji's back in Feb when bearcut started his thread about kitchen knives. The blades are SG-2 clad with a damascus layer of forged nickel and stainless steel.

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Harry Callahan said:
No. It's just marked MV Stainless Steel. It's from the Wasabi Series. Heckuva knife. Bumped into it by accident, but ended up finding possibly the best kept secret in the kitchen cutlery world. As a Spyderco fanatic it's hard to say this, but the Wasabi series is a better bargain than, yes I'm gonna say it, than the available Spyderco kitchen knives. I never thought I'd say that out loud. :rolleyes:

Look into these BEFORE you blow your money on the exotic crap you THINK you just gotta have. These knives will blow your mind. ;)
Click to expand...

I love the Shun Wasabi Series. I have the Nakiri. I intend to pick up a few more of them when my current cutlery gives up the ghost.

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I use a mixed set of junk.If I had nice kitchen cutlery,then I would have to sharpen by hand.I work long hours and don't want to mess with it.For Kitchen knives I use a Firestone electric sharpener,works for me.
 
I have a couple of Henkels 4-stars (A Santuko and some utility knives), but my Spyderco Barong gets the most use these days.
 
awesome!

thanks for all the wonderful comments and info. Gonna check bears thread too.:thumbup:

thanks guys

keep it coming:)
 
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