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Anyone have experience with these?
View attachment 284981

I have shiraki single bevel that I really like
No first hand experience. I thought about one and in looking for info found where others had complained of drift/steering due to the grind. I believe that was the only downside. So I never felt like gambling at the price point. If you do try let me know how it works out though.
 
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looks like they have them and in stock, I agree. They also have some Heiji in stock - carbon and semi-stainless. Looks like Euro-only shipping give or take. Didn't see a US option on there, though for you in Paris, you are all set!
I ordered from them and their confirmation email had two lines about "Outside EU" deliveries. That you had to pay you local customs etc. on import yourself. And the second line stated "outside the EU no return possible".

Therefore you may order, but must be aware of the limitations. You may start a discussion about the terms and conditions, but I doubt it's worth the current to send the bytes through the internet.
 
It must be shared:
56981-P1010004-1.JPG
Now the haunted memory has a hello kitty face, which is...cute? 🤔 Thanks for the refresher haha!
 
Miura housebrand had cheap Tanaka knives as well, in just about any flavour.
 
I'm not sure if bernal is looking for feedback, but like uhm... that bolster (ferrule?) looks slightly uncomfortable and sharp for a 300 dollar knife.
View attachment 285391
I think the entire handle construction on it looks really great, pinned bolster included. I've seen MANY (many, many, many,...,many) yo handles on knives well more expensive than these that are far worse in appearance, F&F, construction, etc. than this one is.
 
Bernal Cutlery pre-selling their Greenfield Gyuto house-brand knife. Comes in a swedish stainless or a carbon (D2? A2?) tool steel.
https://bernalcutlery.com/products/greenfield-gyuto-sshttps://bernalcutlery.com/products/greenfield-gyuto-cs
Nice background piece in the SF Chronicle coinciding with this new venture. A collaboration with Elias Sideris

https://www.sfchronicle.com/food/restaurants/article/bernal-cutlery-knife-sf-18450719.php



https://www.astral.works/
Elias seems to have a strong connection with 52100 steel so the carbon version is possibly in this "tool steel alloy"

Blades are ground on a traditional Japanese water wheel in Bernal Cutlery.

Interesting personal history of the owners. Seems that they have led quite a colourful life.
 
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Nice background piece in the SF Chronicle coinciding with this new venture. A collaboration with Elias Sideris

https://www.sfchronicle.com/food/restaurants/article/bernal-cutlery-knife-sf-18450719.php



https://www.astral.works/
Elias seems to have a strong connection with 52100 steel so the carbon version is possibly in this "tool steel alloy"

Blades are ground on a traditional Japanese water wheel in Bernal Cutlery.

Very cool looking maker. Thanks for doing the homework!
 
Very cool looking maker. Thanks for doing the homework!
Yes, I thought his workshop was a cut (pun intended) above most. Very organised with a strong artisanal vibe. His handles look especially nice and comparable to Jannis S's.

A very cool Bay Area collaboration.
 
Nice background piece in the SF Chronicle coinciding with this new venture. A collaboration with Elias Sideris

https://www.sfchronicle.com/food/restaurants/article/bernal-cutlery-knife-sf-18450719.php



https://www.astral.works/
Elias seems to have a strong connection with 52100 steel so the carbon version is possibly in this "tool steel alloy"

Blades are ground on a traditional Japanese water wheel in Bernal Cutlery.

Interesting personal history of the owners. Seems that have led quite a colourful life.

Nice article!
 
The price point falls closely in line with Steelport, which also embodies that made-in-USA attitude. Though with a different style. Curious to see how it stacks up.
 
more info in their blog post: Greenfield Gyuto

for the carbon steel, The description on the website mentions the tool steel is "semi stainless" which could imply D2 or A2?

For prep at work, I prefer a heavier knife, so the stainless (AEB-L?) knife at ~220g seems ideal.
 

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