I buy them by the piece as I need them to. I always find myself using just 3 knives out of my collection.
Enso HD 5.5 Prep knife Damascus with VG10 core made in Japan
Ryky Tran "Burrefection" 240mm Gyuto Damascus with VG10 core made by Tojiro out of Japan
North Arm 8" Chef Knife S30V made in BC
I'll take pics tonight and post em tomorrow. Pics if you got em guys, I love me some knife pics.
These are my 3 go to's. I have a butcher block of knives and a whole drawer of knives but I rarely use anything but these 3 knives. The Japanese blades I wont use on anything frozen or anything that I think I might hit a super hard bone with. These knives are prone to chipping if you hit anything over 60 - 61 hardness.
These are my 3 go to's. I have a butcher block of knives and a whole drawer of knives but I rarely use anything but these 3 knives. The Japanese blades I wont use on anything frozen or anything that I think I might hit a super hard bone with. These knives are prone to chipping if you hit anything over 60 - 61 hardness.
I have been putting together a set of Japanese Enso VG10 damascus knives. So far I have from the 10 inch down now I need some of the specialty slicers! I believe that last one of @ADRUNKK is an Enso
For the money they are hard to beat and look very nice
Sadly, I lot of my outdoors type knives have been downgraded to kitchen duty. It’s just been a brutal summer so a number of Swamprat and Scrapyard and been taking it easy
Got a new knife in the mail yesterday. Japanese hand made 240mm gyuto. Aogami #2 (blue #2) core with stainless cladding; 62 - 63 rockwell hardness. Burnt japanese oak handle coated with Urushi.
I agree. I absolutely love every aspect of it. The looks, the feel, the sharpness. I almost bought a couple more, but since it was a limited release I didnt want to be an A-hole and buy up more than my fair share.
Recently into Japanese knives. Even got a pair of whetstones and a leather strop. I still have my Zwilling chef's knife for cutting through bones, cheese and melons.
@ADRUNKK, now that's a beautiful collection, including the Japanese honesukis, kiritsukes, debas, sujihikis and nakiris. Makes you want to gut fish and slice sushi! I noticed in you earlier post that you bought a knife from Ryky Tran. I've watched all his YouTube videos and bought a strop from the Burrfection store. Now I just have to get motivated to practice whetstone sharpening on my old dull Zwilling chef's knife and Wustof paring knives that can barely cut through butter. The Japanese knives don't need sharpening yet but I wouldn't even risk trying to sharpen them at this point.
Thank you Piper. I think they're beautiful as well. I have 2 knives from Ricky Tran... well 2 of them with his name on it. Most of the Japanese knives on my wall came from the Burrfection store but only two bare his name.
Practice makes perfect on the sharpening. It's definitely an art form and so far I'm still drawing with coloring crowns. I can get a knife sharp but not as sharp as Ricky can. I'll keep trying and get on his level one day.
Xmas morning I took a chance and bought some more knives although these ones aren't Japanese. They're made in Canada. 67 layer damascus steel with VG10 core. Rosewood handles. 61 HRC. 5 knives total. A chef, cleaver, santoku, utility, and boning knife.
The knives were marked down to an incredibly low price and I couldn't pass it up. I waffled for a day and a half because it seemed like it was too good of a deal; but eventually I caved and took a swing at it. I'm actually very impressed with the workmanship and quality of these knives. I got all 5 for the price of 1 or 2 japanese knives. I will wait another month or two and see how the edge holds up. Hopefully these truely are VG10 core.
@ADDRUNK, those are stunning-looking knives. If they're made in Canada, they must be high quality. (I'm an ex-Canuck.) You can't go wrong with VG10 either.
Chinese chef's cleaver. Now if only I could cook like one.
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