Candlejack
Senior Member
- Joined
- Jan 7, 2012
- Messages
- 394
- Reaction score
- 2
Hi! Thought it was time for my small and humble collection of working-knives to go up here. A culinary student on a tight budget so it's nothing special and not a whole lot.
I'm not sure the KN-knives have been up here before, but they are a treat. I should try and find more, these have been in the family for a long, long time full of mis-use.
Kagayaki Santoku - Aogami Super, 16,5cm
Kagayaki VG-10 petty, 15cm
Sagaform Edge - Chef's knife, 1.4116 - The kitchen *****
Fu-rin-ka-zan Nakiri, 16,5cm White #1 ( / Terayusu Fujiwara )
Akifusa 24cm Gyoto - SRS-15 PM-steel, 64-65 hrc
And the classic, the Victorinox paring-knife.
Sharpened "shave-ready" for shallots and the like.
Sagaform Edge (Once again, 1.4116) salmon-knife.
I'm not sure the KN-knives have been up here before, but they are a treat. I should try and find more, these have been in the family for a long, long time full of mis-use.
Kagayaki Santoku - Aogami Super, 16,5cm
Kagayaki VG-10 petty, 15cm
Sagaform Edge - Chef's knife, 1.4116 - The kitchen *****
Fu-rin-ka-zan Nakiri, 16,5cm White #1 ( / Terayusu Fujiwara )
Akifusa 24cm Gyoto - SRS-15 PM-steel, 64-65 hrc
And the classic, the Victorinox paring-knife.
Sharpened "shave-ready" for shallots and the like.
Sagaform Edge (Once again, 1.4116) salmon-knife.