Name you knives!

CTMike

If you’ve got money to burn:

https://www.bloodrootblades.com/chef-2

https://www.bloodrootblades.com/shop/8125-maple-burl-damascus-chef

Dude has such a following that there is a monthly lottery you enter, which if selected gives you the chance to buy a knife.

stlcharcoal

Shun has a big sale on premiers right now for dealers.....pretty much same price we pay for the classics.  If anybody is interested, hit me up.

dmourati

CTMike said:

If you’ve got money to burn:

https://www.bloodrootblades.com/chef-2

https://www.bloodrootblades.com/shop/8125-maple-burl-damascus-chef

Dude has such a following that there is a monthly lottery you enter, which if selected gives you the chance to buy a knife.

I got one from an auction! Handy little petty knife.

Legume

$1800 knife.  That makes total sense.

HeavyG

Legume said:

$1800 knife.  That makes total sense.

While it won't cut my onions and carrots any better than my $9.00 Kiwi...

... it certainly does win when it comes to bragging rights.

Legume

HeavyG said:

Legume said:

$1800 knife.  That makes total sense.

While it won't cut my onions and carrots any better than my $9.00 Kiwi...

... it certainly does win when it comes to bragging rights.

I guess I could see that Kansas guy buying one, cut once, tell two people about it.

Bear 007

Konosuke, Shibata, Tanaka, my favorites, if I develop a smile every time I pick a knife up Its worth it to me.

tz666

Spydie Chef

2HB

tz666 said:

Spydie Chef

Nice. Spydercos are so well thought out. I really like their new line of Japanese style kitchen knives, especially the ones with the G10 handles. They're pretty expensive, though.

I have several of their pocket knives, and they are all just beautiful. 

JethroBodeen

2HB said:

tz666 said:

Spydie Chef

Nice. Spydercos are so well thought out. I really like their new line of Japanese style kitchen knives, especially the ones with the G10 handles. They're pretty expensive, though.

I have several of their pocket knives, and they are all just beautiful. 

that aint even close to expensive compared to some the stuff these jokers are talking about!

The Cen-Tex Smoker

Tom_in_NC said:

Another vote for the Kramer knives. I have the straight up 52100 Carbons. Insane knives, off the chart edge retention, get and stay spooky sharp. I absolutely pay attention when using these. Which the edge retention is great but like Cen-Tex, I'm a sharpening buff (though I haven't done it for $$$ at this point), but I have yet to need to put these on my Dia-Sharp plates or even my Sharpmaker. Kinda bummed lol. They do require some upkeep though, not gonna lie. 

Off to the right of those, the book ends there are a couple of custom 80CrV2 super duty blades and a collection of Victorinox/Global beaters. On the Japanese knives I have a full set of now-discontinued Shun Reserve SG2's that are not pictured. Those I mostly have for looks, but they damn sure do the job when called on. 

You have some serious hardware right there. Wow. 

alaskanassasin

I think @DoubleEgger mentioned these https://www.chuboknives.com/collections/takeda?gclid=EAIaIQobChMI_tGnqqGI5wIVgZ6zCh17-QTWEAAYASAAEgIMjPD_BwE

 someone gave them a great review on here awhile back and I have had them bookmarked ever since. Currently I am using a Shun chef knife but looking to upgrade.

alaskanassasin

@2HB I had a spyderco cleaver you couldn’t sharpen with a belt sander it was so hard. I mailed it to spyderco for sharpening with a return address to my mom. She loves it

GrateEggspectations

alaskanassasin said:

I think @DoubleEgger mentioned these https://www.chuboknives.com/collections/takeda?gclid=EAIaIQobChMI_tGnqqGI5wIVgZ6zCh17-QTWEAAYASAAEgIMjPD_BwE

 someone gave them a great review on here awhile back and I have had them bookmarked ever since. Currently I am using a Shun chef knife but looking to upgrade.

I own four different Japanese carbon steel knives, two of which are super blue steel - one is a Masakage Honesuki and the other, a Takeda Gyutou. The Takeda is easily my favourite blade I’ve ever handled. Have owned it about five or so years. Despite daily use, it has never really needed a sharpening. I even opt for it over the bread knife, as it slices through even the freshest, softest of bread with no resistance, eliminating any need to use a sawing motion and any potential to compress the bread while cutting. It is exceptionally, exceptionally light in the hand. While it was pricey, I would not hesitate to replace it if anything were to happen to it. Few tools in the kitchen have given and continue to give me as much satisfaction as my Takeda; I get a thrill each and every time I use it. 

For reference, some of my other knives include a nice Miyabi in VG10 and other stainless Henckles. For me, my super blues stand head and shoulders above the rest. No comparison. 

marcdc

big fan of the Togiharu knives that Korin stocks. all my chef buddies in NYC love these knives. great value, easy to sharpen, properly made in japan, well balanced, and feel great in your hand. can't go wrong with the Inox Steel line



also, Misen is unbelievable value for the money, and a favorite of Serious Eats

  

fishlessman

theres my ginsu collection

this ones nolonger made, guess the world wasnt ready for a high end ginsu. its actually a nice knife with a vg-1 core, thin and light weight

ColtsFan

Love my Shun and Miyabi knives. They're also complimented with a vast collection of cheap asz white handled NFS commercial knives that surprisingly hold up decent.

lwrehm

I have only named one of my knives, I call it 6 inch boner.

dmchicago

The Cen-Tex Smoker said:

Btw- Faraday’s has awesome knives. Tons of German and Japanese steel. All the upper end stuff. 

Stopped by today. Shun Classic on sale this month. The Premier on sale next month. 

dmchicago

lwrehm said:

I have only named one of my knives, I call it 6 inch boner.

That is some funny stuff!

caliking

20% off Misen until June 14.

thetrim