Quantcast

Any one have any information on these?

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

sachem allison

Supporting Member
Joined
Aug 5, 2011
Messages
4,165
Reaction score
35
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.

kai1 001.jpg


kai1 002.jpg


kai1 003.jpg


kai1 004.jpg


kai1 005.jpg


kai1 006.jpg


kai1 007.jpg


kai1 009.jpg


kai1 011.jpg


kai1 013.jpg


kai1 014.jpg
 

sachem allison

Supporting Member
Joined
Aug 5, 2011
Messages
4,165
Reaction score
35
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

kai1 015.jpg


kai1 016.jpg


kai1 017.jpg


kai1 018.jpg


kai1 019.jpg


kai1 020.jpg


kai1 021.jpg


kai1 022.jpg


kai1 023.jpg
 

Rotary

Well-Known Member
Joined
Mar 9, 2011
Messages
66
Reaction score
0
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

Staff member
Founding Member
Global Moderators
Supporting Member
Joined
Feb 28, 2011
Messages
5,878
Reaction score
168
Location
MCAS Miramar
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

Well-Known Member
Joined
Mar 1, 2011
Messages
227
Reaction score
0
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

Supporting Member
Joined
Aug 5, 2011
Messages
4,165
Reaction score
35
thanks, it's always good to have a story. Does anybody know who made the big yanagi?
 

GlassEye

Senior Member
Joined
Aug 25, 2011
Messages
1,215
Reaction score
0
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

Supporting Member
Joined
Aug 5, 2011
Messages
4,165
Reaction score
35
I think they are, I haven't looked at it much. I'll check it when I get back home.
 
Top