When I first got into Japanese knives I was impressed because they were much lighter and more nimble than the German knives I was used to. And I liked the fact that they were made of a hard steel that was easy to sharpen and that I could get to a screamy edge. Continue reading “Three workhorse knives: Heiji, Kochi and Watanabe”
In my review of the Terayasu Fujuwara Maboroshi gyuto I described it as a knife with a great rustic look. But the knife came also with a number of major flaws. Continue reading “Terayasu Fuyiwara – again”
I saw my first Teruyasu Fujiwara knives in a shop nearby. I was immediately impressed by their rustic look and then already decided I wanted one of these knives. Continue reading “Teruyasu Fujiwara Maboroshi 210 mm gyuto”
In the fall of last year a new Swedish knife maker, Robin Dalman, organized a pass-around of a prototype gyuto. I participated in the pass-around and was immediately impressed by the knife: it cut like a dream. Continue reading “Dalman custom gyuto: made by Sweden”
I’ve long been interested in Masakage knives. They’re known as beautiful knives that are good performers. Continue reading “Masakage vs. Masakage”
I like KAI a lot for their pocket knives. The Kershaw Blur is my EDC. I am less fond of their Shun Classic kitchen knives. These knives are made of VG10. I have sharpened a number of these knives and noticed that more than one of them had a tendency to chip when sharpened at angles that … Continue reading Shun Classic paring knife
By now you may know I am quite a sucker for beautiful knife handles. Two of the most beautiful handles I own are made of a special material: mammoth tooth. US chef and handle maker Matt Delosso made a handle for my Masakage Zero out of Mammoth tooth and Ctek, with a brass bolster, an … Continue reading Mammoth vs. Mammoth
It is said that in your kitchen you really need only two knives: a gyuto and a paring knife. I agree. Some people would throw in a bread knife, but that’s about it. For most home cooks the gyuto will be 21 to 24 centimeters and the paring knife will be 9 to 10 centimeters. Nevertheless … Continue reading Konosuke Swedish stainless petty
Robin Dalman is a young Swedish knife maker. He started making knives in 2014 and is now already trying to make a living out of it. Recently he started making kitchen knives. He sent two prototypes of his chef knives over the world for a pass-around. I was lucky to be able to try a 230 … Continue reading Dalman Prototype gyuto
Japanese Knife Reviews 