I got tired of gyutos and all the Japanese buzzwords. It all started when I realized tamahagane is really just poor quality pig iron that the Japanese made seem like precious metal. I realized that Hitachi steels are about as good as anything out of other countries and that I should not fall for fancy names like Aogami Super. It’s not better than ball bearing steel (52100). ApexUltra would wipe the floor with any Japanese steel. Traditional was just another name for unable or unwilling to change.
I’ve always liked knives but I only ramped up my collecting when I got bored of fancy watches. Not quite Rolex but Tudor and Nomos and GShock watches.
My latest knife is a zKramer Carbon 2.0 8” chef. Yes, I know it is a somewhat controversial series of knives. I bought it as a souvenir from a trip to Seattle. I drove up to Kramer knives in Bellingham. Chatted with Jess the store manager. I got to shake the hands of the Master Bladesmith himself. Chat for a few mins, handle the Queen Bee and a Wizard Key variant he was working on. Talked about what direction he was going with his work. Bob is a lovely human being and he’s just enjoying his time as an artist. He was a circus clown, and then a chef, a knife sharpener before finding his groove as a Bladesmith.
The custom Kramers have the same profile and feel as the licensed versions. Yes the Zwilling blades are thicker because the owners aren’t as careful and gentle on their knives. The Wizard Key Variant felt surreal. Either that or I was cognizent that I had a $20,000 knife in my hands. The Queen Bee felt like I was holding the Holy Grail in my hands. I was not allowed to touch the blade area as it has been finished. The balance felt ethereal …either that or I was high from meeting Bob.
I have lost my desire for most knives. I took a knife sharpening course last year. I plan to take another workshop this Summer.
I said most knives. There’s a good chance I’ll pick up a Steelport chefs knife if I do a Portland trip this year. Something from the factory if I find one that sings to me.
As stated earlier, I am finished with Gyuto and disingenuous Japanese marketing nonsense. My Denka no Hoto is indeed the sharpest knife I’ve ever owned but Teruyasu’s lackadaisical attitude towards finishing and customer service put me off. The internet abounds with stories of how poorly finished this line of blades is. But yet there is a certain draw with how they just handle.
I have put my name in for a custom Edward Mayhew knife which I will order next year for my 50th birthday. Apex Ultra, 9” chef’s knife with an S grind, ebony or ironwood handle, brass ferrule.
I also have my eye on some Peter Burt knives. I’m not a fan of pattern welded Damascus blades per se but he has some amazing crucible steel Wootz steel chef knives.
https://peterburtknives.com/available-work