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| Kitchen Knives | |
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Audra Draper Chef Knife; Damascus blade, ivory micarta handle, mokume bolster |
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Audra Draper Lil' Brother; Damascus blade, ivory micarta handle, mokume bolster |
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Butch Harner Chef
Knife; 10 inch 154 CM blade, cocobolo
handles and mokume bolster.
This is my current favorite knife to use in my kitchen! |
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Raymond Richard Slicer |
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David Brodziak Chef Knife; 12 inch Garry Wood Damascus blade, Flame Mulga handles |
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Rob Simonich Talonite Chef Knife; Talonite full tang blade, brown micarta scales |
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Shigefusa Chef Knife; 10.5 blade, wood scales |
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Tim Scholl Fillet Knife: 7 inch damascus blade, Oosiac and stacked leather handle. 12 inch OAL |
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Doc Gundersen Chef Knife: O1 steel, ebony handles |
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Doc Gundersen Fillet knife: O1 steel |
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David Boye Slicer; 7.75 inch Forged 440C steel, iron wood scales, 13 inch OAL. |
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Murray Carter Custom Chef Knife: San mai blade |
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Takeshi Saji Custom Chef Knife: San mai blade, stag scales |
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Takeshi Saji Custom Slicer: San mai blade, micarta scales |
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Takeshi Saji #1: Thick San Mai blade, wooden handle with rattan wrapping |
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Japanese Vegetable Knife: Unknown maker, single bevel |
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Glestain Gyuto; 10.5 inch blade. 15 inch OAL |
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Sawby-Mullin Chinese Vegetable Knife; Micarta scales |
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Shinichi Watanabe Chef Knife; 8.25 inch blade. 13.25 inch OAL, cord wrapped handle |
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Chroma Chef Knife; |
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Lorenzi Prosciutto Knife; 8 inch blade, 12.5 inch OAL, wood scales |
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RJ Martin 'Chefs' Kozuka. |
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Kansei Utility; Hollow ground ATS-34 blade |
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Randall #10-7; 7 inch hand-ground from high carbon stainless steel. 4.6 inch Black Micarta handle |
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Randall #10-3; 3 inch hand-ground from high carbon stainless steel. 3.15 inch Black Micarta handle |
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