My Kitchen Knives

[Valery]

Chef knife 220/50/2.5 RWL-34, titanium, snake tree and mammoth tooth. manual longitudinal satin.

this knife is made for cutting and nothing else. Reduction to zero, the products do not notice it and disintegrate themselves, it is worth getting closer.

this knife is the first custom in my kitchen. Before that, there was a set of Zwilling proS, then I bought petty Ryusen sg2 as a possible option for switching to serial knives in Japan, but after the first customization, I realized that serial knives cannot compare with the works of masters.

 

[Valery]

gyuto 220/50/3 sanmai rex121, at work

 

[brimmergj]

They look great. That snakewood handle is beautiful

 

[Valery]

They look great. That snakewood handle is beautiful

The amazing beauty of the tree, I completely agree with you

 

[Valery]

Gyuto 200/55/2,8 Damascus with a central layer of M398, iron wood, mokume, mammoth tooth
This knife has exceptional durability and viscosity of the cutting edge, is used for cutting chicken and large fish, is not afraid of bones.

 

[Valery]

Santoku 200/50/2.5 damasteel, water buffalo horn

Etching is made with relief, which contributes to excellent cutting without sticking products.

 

[Valery]

Santoku Knife Operation test with deep etching

 

[enrico]

That Markin looks sooooooo nice.

 

[Valery]

Gyuto 200/45/3 12C27 Sandvik, handle micarta

 

[Valery]

Yanagiba 270/30. the handle is made of Hawaiian Koa wood, bolster from Damascus. I went to order this knife for a long time, but constant work with salmon and large pieces of meat led me to the idea that I needed a long and narrow knife. Andrey perfectly brought my requests to life.

This knife has become the most favorite in the moments of caring for him. All this special sharpening, polishing of descents.. beauty.