Jason congratulations on a fabulous collection of the whos-who in the knife world.
A Marko!....You have good taste!My favorite is the knife dead center in this pic, a Kiyoshi Kato 240, though I could live with only the Tanaka R2 wa next to it
Beautiful Collection!This is a tough question as many years ago I went down the rabbit hole of fine kitchen cutlery, primarily Japanese boutique and custom designs from American blade smiths.
Here's how I store all but my most highly prized knives in my kitchen.
My favorite kitchen knife of all time is my one of a kind, commissioned boning knife by Michael Rader M.S. The blade is made out of 52100 and has an integral bolster forged into it. The handle is made out of fossilized walrus penis LOL, it's truly a work of art.
My favorite chef knife is my Shigefusa 240mm Gyuto with friction fit saya. Shigefusa and Kato are in my opinion, the two ultimate Japanese traditional blade smiths to own a knife from.
My second favorite chef knife, this time made by the father and son duo HHH Custom Knives. The core is 52100, obviously I love that steel for kitchen cutlery, wrapped sanmai style with damascus steel.
I thought I recognized your Avitar.Indeed I am.
Great to have you here with us.
Chris and Dave do some Beautiful work!!!It's between my Hiromoto AS Dave Martell went to town on with an etch, new handle and a round of sharpening. Or my Cris Anderson of scorpion forge. Love using either about the sameView attachment 1140071
Sure do, I only have the one blade from Cris, I have a small Petty from Dave which I think is from his first round of making his own knives, or at least among the first, that little guy is a work horseChris and Dave do some Beautiful work!!!
My first carbon was a Yuki nakiri before that Hiromoto showed up. Love that knife
Wooooooowee!Picked this beauty last night, Michael Rader, MS.
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Is that Devins feather pattern Damascus?One of my favorites View attachment 1156377