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mattrud's knives

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mattrud

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So these are knives I currently own. I have sold a good bit of them over the years as I stopped using them or no longer had a need for them. But I can post some old ones as well....



some inexpensive knives that became some sharpening projects.
 

mattrud

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some randoms, including the one knife I will never sell
 

Crothcipt

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beautiful. can't wait to see the rehandle on that little one.
 

JohnnyChance

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That red and white Fish handle is kick ass, even as far as Fish handles go.
 

Pensacola Tiger

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Always nice to see more pics of Greg's work. Thanks for sharing.

Rick
 

mattrud

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that one is a gil cote fillet knife. its a fun one and very comfortable to use.

more photos to come...
 

Johnny.B.Good

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Gil Cote is a new name to me. Will have to check him out.

By the way, I finally saw your collection on the back of Lucky Peach in person this evening at the checkout stand at Whole Foods. Pretty sweet!
 

Chef Niloc

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And they keep getting better, post who made them for the new guys...O and keep selling :)
 

mattrud

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The one knife you will never sell. I'm guessing it is the Deba.
It is actually thew heavily ground down Tojiro 240mm gyuto. Only knife left that I got when I started cooking and it has been in every kitchen I have ever worked in.
 

WildBoar

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The profile on that petty really looks great. But for me, nothing tops your Kramer -- all of the elements on that one look like they came together perfectly. I can't comment on the performance, but I suspect the grind is of the same level of quality. It is truly stunning!
 

Eamon Burke

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It is actually thew heavily ground down Tojiro 240mm gyuto. Only knife left that I got when I started cooking and it has been in every kitchen I have ever worked in.
Aww man! I thought it was that, but figured there was no way. That's how I feel about my Tojiro, the exact same way. I just can't part with the thing.
 
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