Japanese Kitchen Knives- First Two By Takeshi Saji

[cluckdaddy76]

Over a decade ago I bought a used set of Shun Ken Onion knives and used them during that time. I recently decided to sell them and apparently, they became collectors' items because ten years later I received more than five times what I paid back in the day. I decided to take this money and buy myself some even better knives. Here are a few of my collection, two are made by the smith Takeshi Saji and are my better pieces. Sharing these for their beauty, and if you are into cooking I highly recommend quality knives. 

[John C]

All of my kitchen knives are German, however I like baking so I bought this Gude (7431/32) 13 inch bread knife with olive wood handle. It's a beast but doesn't flex at all when going through the toughest crust.

 

John C.

[ROKUJURO]

I mostly use my own knives. I like the Japanese style, and among these, the BUNKA-CHO has proved to be very versatile. None are stainless steel, but I never had a rust problem.

[cluckdaddy76]

John, I love that bread knife. I have a decent one that I bought from JCK, but seeing yours makes me want to upgrade....

[John C]

I just realized I do have two Japanese kitchen knives - they are Kyocera Black Kyotop Ceramic (more expensive than regular because they are fired twice or at a higher temperature and are harder). You can send them back to Kyocera at any time to be re-sharpened but after 15 years I haven't had to!!

 

John C. 

[2devnul]

On 3/8/2024 at 6:11 AM, John C said:

... but after 15 years I haven't had to!!

 

 

Hello,

 

I must comment on that, since I don't agree. Either you don't use the knifes or you only 'cut' butter with them. I also own Japanese kitchen knifes and can say one thing, story that it won't become blunt is just a legend. Any type of knife will eventually be dull if you use it. Knifes, no matter what type of steel or craftsmanship, will need sharpening if you use them to cut things. They are not lightsabers you know. 

[cluckdaddy76]

Adam, totally agree. I enjoy using my whetstones to sharpen and do it more frequently than most people might think. I use my knives almost daily and definitely cut more than butter.