mattrud's knives

[mattrud]

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]

little ones

 

[mattrud]

 

[mattrud]

I had four takedas only two left.

 

[mattrud]

I had five watanabe's now three

 

[mattrud]

fowler

 

[mattrud]

some randoms, including the one knife I will never sell

 

[Crothcipt]

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

 

[mattrud]

big guy and little guy

 

[Bulldogbacchus]

Beautiful knives.
Which do you use most often at work?

 

[Marko Tsourkan]

So, when you gonna bring the big guns?

 

[mattrud]

So, when you gonna bring the big guns?

I dont know, I might have to soon because these guys are gaining little interest.

 

[mattrud]

Feeling Fishy

 

[mattrud]

 

[Andrew H]

Feeling Fishy

Wow!

 

[JohnnyChance]

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

 

[Pensacola Tiger]

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

Rick

 

[bieniek]

Very nice collection.

I like that yanagiba back there

 

[Johnny.B.Good]

I can't identify all of these...including this one. What is it?

I know enough to know that it's an impressive collection however...

Thanks for sharing Matt. Excellent.

 

[mattrud]

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

more photos to come...

 

[don]

Please keep them coming!

 

[Johnny.B.Good]

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!

 

[mattrud]

carters

 

[Chef Niloc]

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

 

[mattrud]

Heiji and Shigefusa

 

[Eamon Burke]

The one knife you will never sell. I'm guessing it is the Deba.

 

[mattrud]

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]

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]

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.

 

[mattrud]

Konosuke