Anyone able to identify this knife?

Discussion in 'The Kitchen Knife' started by TSF415, Oct 17, 2019.

Help Support Kitchen Knife Forums by donating:

  1. Oct 17, 2019 #1

    TSF415

    TSF415

    TSF415

    Supporting Member

    Joined:
    Sep 4, 2019
    Messages:
    32
    Location:
    San Francisco, CA
    Anyone able to tell me what this says?
    upload_2019-10-16_16-42-33.png
     
  2. Oct 17, 2019 #2

    KenHash

    KenHash

    KenHash

    Senior Member

    Joined:
    Mar 17, 2016
    Messages:
    333
    Location:
    Sapporo, Japan
    Photos for ID require good large close ups when possible.
    At first glance it looks like Sakon Hakubai Saku 左近 白梅 作。
     
  3. Oct 17, 2019 #3

    TSF415

    TSF415

    TSF415

    Supporting Member

    Joined:
    Sep 4, 2019
    Messages:
    32
    Location:
    San Francisco, CA
    Yea unfortunately its not possible right now. I don't have the knife in my possession. Thought it was just worth a shot but I'll post again if I possess the knife.
     
  4. Oct 17, 2019 #4

    TSF415

    TSF415

    TSF415

    Supporting Member

    Joined:
    Sep 4, 2019
    Messages:
    32
    Location:
    San Francisco, CA
    Any of these work?
     

    Attached Files:

  5. Oct 17, 2019 #5

    ojisan

    ojisan

    ojisan

    Well-Known Member

    Joined:
    May 22, 2019
    Messages:
    220
    Location:
    SF Bay Area/Tokyo
  6. Oct 17, 2019 #6

    TSF415

    TSF415

    TSF415

    Supporting Member

    Joined:
    Sep 4, 2019
    Messages:
    32
    Location:
    San Francisco, CA
  7. Oct 17, 2019 #7

    KenHash

    KenHash

    KenHash

    Senior Member

    Joined:
    Mar 17, 2016
    Messages:
    333
    Location:
    Sapporo, Japan
    With Kanji there can be multiple ways of reading. White Plum 白梅 is "normally" read "Hakubai". But how it is read is entirely up to the writer/maker, so in this case they chose the "ShiraUme" reading. Which, oddly, is apparent only if you read their English website. lol
    Don't know much about the Sakon lines but they do offer a Powder Steel SRS15 series Ryuga 龍雅 which has always interested me. But never came across anyone with experience using them.
     
  8. Oct 17, 2019 #8

    TSF415

    TSF415

    TSF415

    Supporting Member

    Joined:
    Sep 4, 2019
    Messages:
    32
    Location:
    San Francisco, CA
    Thanks @KenHash. I found a thread about this knife back from 2012. People loved or hated it. It was always on sale at EE. I picked it up off eBay for $100. Skd11 steel. If it ain’t the greatest. I’ll just fix it up and get it to someone as their starter knife.
     
  9. Oct 17, 2019 #9

    KenHash

    KenHash

    KenHash

    Senior Member

    Joined:
    Mar 17, 2016
    Messages:
    333
    Location:
    Sapporo, Japan
    Sounds like a nice buy. Never tried SKD11 but I have been told it's the same as SLD which is equivalent to D2. A steel I only have on a Benchmade folder, so no real direct experience.
     
  10. Oct 18, 2019 #10

    ThaFurnace

    ThaFurnace

    ThaFurnace

    Well-Known Member

    Joined:
    Sep 11, 2018
    Messages:
    89
    SKD and sld are quite different. I much prefer SKD feel on the stones as opposed to sld. SKD equivalent would be A2.
     
  11. Oct 19, 2019 #11

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    707
    SKD12/A2 is very nice on the stones, even at a high HRC. And not very chippy.
     
    Last edited: Oct 19, 2019
  12. Oct 19, 2019 #12

    James

    James

    James

    Senior Member

    Joined:
    May 17, 2011
    Messages:
    1,136
    SKD11 = SLD = D2 and SKD12 = A2 as far as I remember. I have a similar knife from sakon; feels a bit softer than my yoshikane damascus SLD on the stones. The sakon stains much more readily. Can't say much about edge retention since I'm a home cook.
     

Share This Page