Add a Comment

Comment by AlecsKnives on March 30, 2013 at 23:02

Three of these ( the Takeda- 2nd from the left and first matching set on the left) those are sharpened with japanese waterstones...those are the high carbon blades.  The other ones, I use the "wicked edge" on.    I love all of them.  

Comment by Jan Carter on March 30, 2013 at 15:46

Be still my heart!!!

Cooking with those must be a dream!

Comment by AlecsKnives on March 30, 2013 at 15:22

These are my Japanese Kitchen knives.  The 2nd from the left is my favorite, a hand made (Shosui) Takeda.  He calls me "Mister A S" because his knives are made of Ayugami Super Steel and they all have AS on them ( my initials as well).  The 3rd and 4th from the left are a set of knives made by a 700 year old company that used to make swords for the emperor.  The 1st on the left, and the set of two with the dark handles were brought from Japan by my father on one of his trips.  The largest of them (far right) I bought in CHinatown in Manhattan.  It is a Japanese knife though....