From top to bottom in the picture:
– SHIMATANI Aogami Damascus Yanagiba 300mm. Single-sided knife for sushi / sashimi. Blue steel. It was made to order for a long time from Japan. A thing, but it requires special care and polishing.
– Dalstrong Shogun 10 “Butcher Cimitar. For cutting meat. The only Chinese, though made of Japanese steel. That being said, it is very high quality and well made.
– Yaxell Gou 10 “Chef. Long chef knife. Sometimes it is useful.
– Miyabi Birchwood SG2 8 “Chef’s Knife. The main working tool. Slim, lightweight, comfortable.
– Global 7 “Nakiri Knife. With msrp of $ 120, it was bought at TJMaxx for $ 29 out of curiosity “why everyone likes this global so much.” Global advisors were right. Great knife. That’s even excellent for the full price. Now I also recommend Global to everyone.
– Bob Kramer by Zwilling Euroline Stainless Damascus Japanese 7-Inch Santoku Knife. The most expensive line of Japanese knives from Zwilling. Great knives, but still not worth the money. Even when they are on sale, they are still not worth it. But one day a Christmas miracle happened. BBanbB had a lot of clearance for these knives. This made the price almost approx. But the miracle was that at that moment someone forgot to add Kramer to the exclusion list for the 20% off coupon. And before and after he is always there, and then disappeared. As a result, the coupon on top of the sale made the price quite reasonable.
– Bob Kramer by Zwilling Euroline Stainless Damascus Japanese 6-Inch Chef’s Knife. I was impressed with the price and quality of the previous one, and until the miracle was over I ordered another one.
– Takeshi Saji Stag Horn Gyuto 210mm. Short chef knife. Expensive handmade by the master himself. Long walked from Japan. Magnificent thing.
– Yaxell Dragon 6 “Curved Boning / Fillet Knife. For small jobs.
– Tojiro Flash 8.25 “Carving Knife / Slicer. Used rarely, but sometimes useful.
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