Title says it all... show some knife porn, looking for high end kitchen knives. A few of mine to get the ball rolling - what do you have? What do you use?

Attached File


Attached File


Attached File


Attached File

Those look amazing.  I'm completely ignorant on this subject.  I'd love to known the details:  maker, type of steel, special care requirements, and value.  If you feel so inclined.

There are a couple of different makers above, the one of the red cloth is made in the UK by a gentleman named William Catcheside... is an awesome knife and I use it often, it is a san mai blade (stainless clad, high tungsten carbon core) 260mm gyuto. Has a rosewood burl and musk oz ferrule/endcap for a handle. Ridiculously sharp is an understatement for this blade.

There are two Japanese makers above, the knife on the right in the top picture, and the knife in the second picture are both from Konosuke. Their knives are all extremely nice, but they have a wide range in materials and levels of quality. The knife in the first pic is a what I would consider an entry level knife for the "high end Japanese Market". It is a Konosuke HD 260 Gyuto. These knives are a little more basic, ridiculously sharp, but what makes them a better "starter" is they are pretty durable and easy to care for. The steel used in this knife is "forgiving". You can find lots of videos on youtube of people cutting tomatoes paper thin with these out of the box (without holding the tomato). Note, when I say entry level - that is relative... and still much more than the cost of a henkle or global. The steel used for this blade is a semi-stainless tool steel. The second Konosuke (second photo) is a blue #2 honyaki - 240mm... This knife is a work of art and cuts like a dream, and I love the hamon... the down side to this one is it is a bit brittle and if not used correctly, damage is pretty easily caused. Blue #2 also called Aogami #2 is a japanese steel that is sought after by Japanese craftsman / blade smiths.

The rest of the knives - 2 on the left in the first pic, and those in the last photo are made by Shigefusa. The Shigefusa family is highly regarded and makes knives into an art. The top pic, right knife is a damascus Yanagiba (sashima/fish knife), and the other two are gyutos. Tokifusa Iizuka apprenticed as a sword maker and then switched to handmade kitchen knives. He and his two sons make these simple and rustic knives now with extreme attention to tradition and detail. If interested, here is a really cool video of the Shigefusa family working (not my video) Shigefusa Kitchen Knives. While many consider Iizuka's blades art, he insist they are tools... and should be used. I use mine often... The steels used for the Shigefusas are proprietary and made for him. That said, most tend to lean towards a high carbon steel, probably HRC 63 (or something very similar) and the damascus using this and a nickel stainless. The steel will yeld some very nice patina in time (blueing of the blade). That actually offers a little protection to the steel and doesn't really impact cooking/taste at all.

As for care, most of them are relatively easy to sharpen, I do all my own on japanese stones. Clean thoroughly and dry while, store in a safe spot. If I would to put one up, I would consider oiling/protecting the steel, but as long as they are used, keep them clean and dry and don't worry about them.

I have one of these, if that counts. The photo doesn't really do it justice.


And also one of these. Both are by Shigeki Tanaka, and both are incredible knives.

Japanese knives are very hard (~60 Rockwell C) and chip if misused (stay away from all bones) or poorly cared for. (Keep them in a box, or wooden sheath)

They take an incredible edge, they are light and they are very agile in the hand.

Once you try one, you will never go back.

The Yanagiba (long pointy one) slices raw fish as if it isn't even there, using a draw cut. (Do not saw back and forth) It is a specialized knife for that purpose, but some use one as a roast beef slicer. (I wouldn't, but that's just me)

The Nakiri (cleaver-looking one) is a vegetable knife, of incredible sharpness and ease of use with such things as onions, celery, carrots, etc.

i dont own one but ive wanted a Kramer kitchen knife ever since the Anthony bourdain episode where they make the meteorite knife

That guy makes some beautiful knives for sure! I would love to have one someday. I haven't seen the Anthony Bourdain episode, but I will look it up.

here it Is

https://youtu.be/4x0f2b_0kn0

I saw that the other day.  Uses metiorite.  The ghost goes by.  Amazing creaftsman!  I dont even want to know what one costs.  Must be thousands.

Don't mind if I do.

Nice Shigs, and I have been looking at a Catcheside.