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sachem allison
01-10-2012, 03:43 PM
Anybody know anything about these? About 8 years ago I had a culinary student come in and intern with me. He was a real douche bag and lasted about three days before some of my crew took him out back. Well, he never came back for his stuff. I have been holding on too them for the last 8 years. They don't look like they were ever sharpened, except the deba. They definitely need to be put on the stones. They look stainless. these are the dimension not in mm as I am too lazy to convert. These are all marked KAI. I know that Kai makes shun and Kershaw and about a hundred other lines. What line is this and are they worth restoring?
Gyuto? 8 1/8in x 2in
usuba 6 3/4in x 1 3/4in
deba 5in x 1 5/8in
yanagi 6 1/4in x 1in
yanagi 9 1/8in x 1 1/4in



appreciate any help.

sachem allison
01-10-2012, 03:49 PM
Also have a stainless yanagi that I have no idea where I picked it up. It is pretty thin compared to the other one, about half the thickness.

yanagi 12in x 1 3/8in

Rotary
01-10-2012, 04:12 PM
The markings on those are identical to those on a Seki Magoroku 8" guto that I have. If these are anything like mine, which I bought new for under $50, they're nice little performers for the price point. Mine actually takes and holds a decent edge, though I hardly ever use it.

ecchef
01-10-2012, 07:52 PM
Looks like it would make a good travel set. :thumbsup:

Practically all of my interns didn't even know the spine from the edge, not that it would have made a difference.:scared4:

eto
01-11-2012, 10:31 PM
So I was able to get some translation about the Kanji some.

A brief translation of this history is this knife forging technique traveled from Kyushu area to Gifu prefecture during the Kamakura period. The craftsmen believe in the "No breaking, no bending, great cutting edge" when forging the knives. The name itself is from the 27th generation of this knife forging family (or school or branch however they relate the craftsmen to) who carries the techniques throughout the generations and maintains the beliefs on making great knives.

That is like the basic translation of the history.

So with all the usual mystery that goes along with such knives and makers. It is most likely a descent knife.
If it looks straight , doesn't have much dips or valley's running between the Shinogi & Hasaki lines, cuts well , then your alright.

sachem allison
01-11-2012, 11:06 PM
thanks, it's always good to have a story. Does anybody know who made the big yanagi?

GlassEye
01-11-2012, 11:34 PM
That longer yanagiba looks to be three layers, I have never heard of something like that on a single-bevel. Do you know if all layers are stainless?

sachem allison
01-11-2012, 11:39 PM
I think they are, I haven't looked at it much. I'll check it when I get back home.

Hermes7792
01-11-2012, 11:41 PM
give you 150$ for them xD

sachem allison
01-12-2012, 01:29 AM
give you 150$ for them xD

They left me yesterday, sorry. still wouldn't mind finding out what they are. might have just given them away. haha