Media Messy Jesse's Working Kit

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Messy Jesse

Well-Known Member
Joined
May 13, 2011
Messages
179
Reaction score
0
IMG_0028.jpg


Masamoto KK 330mm Yanagiba
Masamoto KS 300mm Yanagiba
Takayuki 270mm Yanagiba
Masamoto KS 270mm Gyuto
Mizuno Tanrenjyo 240mm Gyuto
Masamoto KS 240mm Suji
Misono UX10 240mm Suji
Masamoto KK 180mm Deba
Carter Kurouchi 188mm Funayuki
Takayuki 150mm Petty
Misono Swedish Carbon 145mm Honesuki
Takayuki Oyster Knife
Takayuki 165mm Moribashi

IMG_0026.jpg


IMG_0027.jpg


Patinas
IMG_0030.jpg


Masamotos
IMG_0029.jpg
 
Quite an arsenal you have there!

Do you work in professional kitchen? What is your favorite or gets the most use? What are you looking to add next?
 
Western kitchens only actually. And yes, professionally. I was on the fish section for awhile but mainly I'm obsessed with sushi. The Masamoto KS Gyuto was my main worker, that was for about 7 months. I've been using the Mizuno now and just received the KS Suji which I'm putting to heavy use on the line.

Really all I want now is a Shigefusa Yanagi and a Honyaki.
 
There is a 300 shige with a stefan handle for sale in Dave's pre-owned/certified knife sales section.
 
To me, the KS is worth the slight up-charge. The bevel came almost perfectly flat and it just feels like a better made blade. Even though it's 30mm shorter, it is significantly thinner and lighter. That said, the KK could be great with some more energy and time spent on it.
 
Back
Top