Kitchen Knife Pics

[Turbo4x4]

My Twins

 

[marchone]

 

[Bandaids or stitches]

This one gets cleaned immediately after each use. It looks nice, but stains easily.

-Sean-

 

[milkbaby]

This one gets cleaned immediately after each use. It looks nice, but stains easily.

-Sean-

That limited edition ZKramer is very beautiful. I think it was interesting that they were forged in Germany while the rest of the line was made in Japan (I think).

Do you have any other similar knives to this from custom makers like Devin Thomas, Ian Rogers (Haburn Knives), Salem Straub (Promethean Knives), or the like? Would love to see more pics!

 

[Bandaids or stitches]

Milkbaby, thank you, you’re right about the Germany/Japan thing.

I have a couple Devin Thomas CRK’s, but they’re regular run knives. This is my only semi-custom. I’ll definitely look into the makers you listed though!

I wouldn’t’ve been able to justify the purchase at full retail. I’d been admiring it in the store for over a year, and I just happened to be in the store at a time when they were very motivated to make the sale, which resulted in a great discount.

-Sean-

 

[milkbaby]

I wouldn’t’ve been able to justify the purchase at full retail. I’d been admiring it in the store for over a year, and I just happened to be in the store at a time when they were very motivated to make the sale, which resulted in a great discount.

Yeah, it's unfortunate that due to the amount of work and time involved, most of these beautiful Damascus steel knives are quite spendy. Most of the super nice ones are $2000 and up.

I don't know how I forgot to mention them, but also turning out great Damascus customs are Mareko Maumasi (he worked with Bob Kramer) and Randy Haas and his son Randy Jr (HHH Knives). Both will be four figures for a really nice Damascus chef's, but for around $1k or less you might find possibly find a really nice Delbert Ealy.

It's really easy to fall down the rabbit hole... A bunch of other makers to check out for awesome Damascus kitchen knives include: Michael Rader, Bill Burke, and a couple of unique couples with both husband and wife that make their own knives: Adam and Haley DesRosiers and David and Andrea Lisch. There's at least a couple hundred more awesome makers I'm leaving out...

And just because I'm passionate about their work, here are a few pics... Disclaimer: I don't own any of these knives!

Devin Thomas:

Haburn Knives (Ian Rogers):

Promethean Knives (Salem Straub):

Maumasi Fire Arts (Mareko Maumasi):

HHH Knives (Randy Haas and Randy Haas Jr.):

Delbert Ealy:

 

[Bandaids or stitches]

Wow, Those are amazing!

 

[Brandon Nelson]

Wusthof:
Classic Salmon Slicer 12"
Culinar 10" Chef
Cuilinar 9" Chef
Culinar 8" Chef
Culinar 8" slicer
Culinar Bread
Culinar 6" utility/sandwich
Culinar 6" Chef

Classic 4068 Steak x8
Culinar birds beak
Cuilinar pairing
Culinar boning
Culinar Santoku

Tojiro
270mm yanigiba

Yaxell Gou
4.75" utility
4.75" santoku
7" slicer/utility
granton edge santoku
8" chef
10" slicer
10" chef

Dalstrong:
Shogun 10" cimitar
8x Gladiator Steak (wanted softer steel for the plates)

Wusthof culinar fork and fillet with a few garbage knives. I also have some kiwi's not pictured

 

[sgt244]

My Nakiri. Natural hammered instead of machined scallops blade so vegetables don't stick to blade while cutting. Enjoy

BEAUTIFUL, how much would that run!?

 

[ronin.graves]

I’ve been getting back to cooking more and just bought us a set of Kamikoto Honsu steel kitchen knives (*FYI - using Japanese steel but made in China) and a set of MIYABI Koh steak knives from Seki. So basically we’ll never need another knife to cut chicken or settle an ancient vendetta.

 

[snapshot2017]

I just supplemented my kitchen knives with a Deba, Nikiri and Sashimi from a Japanese maker called Sekizo. They are not high dollar, but they are sharp as can be and Japanese steel. I'll have to post a pic of my kitchen block at a later time.

This is the Deba

​

I am willing to bet you will get really good service from the new Japanese knife, if it has a steel made in Japan even their lower cost Chef knives are known for great service.
You might have to sharpen it more often then a higher grade of blade steel, but am sure that won't be a major problem.

 

[herisson]

While they are not strictly "kitchen" (except the middle one which I commissioned especially as a kitchen allrounder), they perform amazingly. The big (upper one) was initially (18 th century) used by the gauchos for just about anything from butchering and skinning cattle to fighting and harvesting dry grass to cover their shelters. While it has a (historically correct) rather thick spine, it turned out to be a great carver : I used it to cut paper thin slices of all sorts of dried or fresh meat (fish, chicken, veal, beef, ham, bacon, guanciale, bresaola...). The small one (bottom) was the petty knife of the gauchos when they evolved from poachers to farmhands (19th century). It was their dedicated bull castrating knife... I found out it's just great for smaller peeling and dicing jobs : garlic, shallots, jalapenos, tomatoes.... The middle one, well, it's the best of both worlds. A true precious that relegated some Japanese top players to the back of the drawer : it's so perfectly balanced, quick and easy that I'm always reaching for it first. They are made by Galin Donchev (limonad on Blade Forums). Check out the Knife Makers Market forum. Enjoy !