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  1. #1
    Senior Member Customfan's Avatar
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    Antique Japanese knives

    Are there any "antique" japanese kitchen knives that have elaborate handles? or is this a "new" phenomenon?

    Does anyone have any "very old" japanese knives that we can Look at? or know of any sites (colectors that have/use them)?

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    Dave Martell's Avatar
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    All of the older Japanese knives that I have seen have ho wood handles and steel ferrules, nothing fancy really. I'm sure that I've only seen a sliver of a slice of what's out there though.

  3. #3
    They all look like ****
    http://page7.auctions.yahoo.co.jp/jp/auction/g84690182

    Get Marko to pimp you japanese knives. Then they turn hot

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    Senior Member Andy777's Avatar
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    I have a Sugimoto cleaver that was made shortly after WWII when they switched to knives from swords. It is so old that none of the current sugimoto employees were around when it was made (and I think they told me the oldest one there had been there since 1950 something. It's pretty badass and an awesome piece of history. I'll take some pics. Oh and now that I'm done bragging about my cool knife, yes it is plain with a rat tail tange and round wooden handle. :biggrin2:

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    yeah... old knives tend to have very simple handles with the exception of some extremely EXTREMELY expensive ones

    some of them also have metal ferrules depending on who made them and when

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    Quote Originally Posted by oivind_dahle View Post
    They all look like ****
    http://page7.auctions.yahoo.co.jp/jp/auction/g84690182

    Get Marko to pimp you japanese knives. Then they turn hot
    HAHAHA Chrome translated that page and the name of the knife was translated "Ebony feet burning a plate of fish slicer".

    I find it interesting that none of them have special woods. What do the crappy ones look like? How come nobody ever made a pretty knife handle, and if they did, why didn't anyone keep it?

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    Senior Member Customfan's Avatar
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    That sounds like an awesome Cleaver, can't wait to see those photos, if it isn't too much to ask, where did you acquire such treasure?

    So we can attribute embellishment to our times (With such very rare exceptions? As Jon says) Do you know where we can glance at more of these old beauties Jon? I guess handles were not as important back then...

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    Quote Originally Posted by Customfan View Post
    That sounds like an awesome Cleaver, can't wait to see those photos, if it isn't too much to ask, where did you acquire such treasure?

    So we can attribute embellishment to our times (With such very rare exceptions? As Jon says) Do you know where we can glance at these old beauties Jon? Museums perhaps? Private collections?
    i havent really ever seen those knives in museums... mostly in private collections of chefs or families of chefs and from a few knifemakers

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    Senior Member Customfan's Avatar
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    Jon... Maybe you can help me with this... Samurai sword makers took tamahagane to make steel, did they use lesser quality (Non samurai grade) for their kitchen knives or is it the same quality for honyaki and other kitchen K.?.... Have things changed from back then to now?

    I remember seeing a documentary on how Swords were made (High Carbon and lower carbon content jacket that would shrink to accomplish the curvature and such) and Tamahagane experts played an important role in the end product... I was curious on how different swords are from kitchen knives and how they have evolved..

    I ask this because I don't know and am curious about the topic.. Thanks!

  10. #10
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    sword makers are sword makers... knife makers are knife makers... its pretty different. I have a very talented and well respected sword maker friend in Japan who takes pleasure in reminding me of this. Many knife makers claim to come from swordmakers, but for the most part this is just marketing. The knifemakers today dont make swords... they are knifemakers.

    That being said, i'm not sure i'm qualified to answer this question. It would depend a lot on what timeframe we are taking about as well.

    how old of knives are you wondering about?

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