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Shun Classic Chefs 8inch
My first Japanese chefs knife. I purchased this knife knowing nothing about Japanese kitchen knives. It opened up a whole new world of Japanese hand crafted knives.
Kanemasa E Honcho 240mm Gyuto
Purchased this one as a beater knife to practise freehand sharpening, I prefer it to the Shun!
JCK Gekko 165mm Nakiri
I wanted something for cutting vegetables, I liked the "Tsuchime", hammered damascus finish of the Gekko and the price was right. I love using the Nakiri.
Tanaka Blue Steel Damascus Petty 135mm
My first wa handled knife, very sharp - has drawn blood on a few occasions! Very reactive high carbon blue steel and attractive Tanaka damascus pattern.
Yoshihiro Hongasumi Yanagi 300mm
My first single bevel traditional Japanese style blade(along with the Yoshihiro Deba). I really like using this knife. Its gets a work out on weekly Sashimi night and the occasional beef slicing duties.
Yoshihiro Hongasumi Deba 180mm
Purchased along with the Yanagi as a package deal, I haven't bothered to break down much whole fish previously, but since buying this I now have an excuse to. Its also a joy to use.
Shigefusa Kitaeji Yanagiba 270mm
Hand crafted by the master Mr. Tokifusa Iizuka. My most expensive knife to date - but a bargain when you consider the skilled man hours put into creating a knife of this quality. Read more about this knife here.
$10 Chinese Cleaver
For bone crunching duties - picked it up form the asian grocers for less than the postage costs of the other knives!
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