My no name Chef knife that our friend Son sent me. This blade has been beat to death and still keep coming back for more. I should rehandle it. But just cant make myself do it. As its go so much character!! This photo was taken many months ago. Its built a tone more patina!! Thanks SON!
Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas
A glestain 240 gyuto and a cheap vintage carbon German scimitar see the most abuse here.
I always lean on a Suisin carbon yo-deba when it's time for splitting lobsters, cracking duck bones or any other rough stuff. It's been around close to 10 years now and has always taken the hits and asked for more. Great knife.
30cm carbon Sabatier..
I use a little Sabatier cleaver for all those tasks that will leave the edge dented, scraped or chipped
a 10 inch old hickory, got it as is. sharpened strangely for a lefty. which is a plus. bought it used on ebay. had to fight off some guy that wanted it just as bad as i did. lol.
been using it for 3 months now.