Japanese Knives

dudleythetogi · Post by **dudleythetogi** » Wed Feb 13, 2008 3:59 am

Boy,I expected a little more action here,knife collecters....and what do you cut a steak with?A ginsu(only kidding guys)For your amazement,well at least I think they are, the most deadliest sharp things to have around the house,a couple of san-mai( three plate construction) Takedas and a slab welded TadaFusa Salmon knife.

jonet143 · Post by **jonet143** » Wed Feb 13, 2008 4:02 am

nice cutters.

i'm still using my 1950s chicago cutlery kitchen knives

but.... i have a nice set of miming steak knives.

dudleythetogi · Post by **dudleythetogi** » Wed Feb 13, 2008 4:06 am

The swords are next Johnnie.
Greg

jonet143 · Post by **jonet143** » Wed Feb 13, 2008 4:11 am

cool greg, please explain some of the terminology, etc. for swords. i would like to learn more!

Jody744 · Post by **Jody744** » Mon Jun 07, 2010 7:17 pm

i let the wife use the ginsu, it was $1 well spent.
just got me a carter cutlery F model, ready to
do some cooking,
i think the lack of reply is it is predominately
a pocketknife website???

will try to get pics up soon

gino · Post by **gino** » Mon Jun 07, 2010 7:18 pm

I own some OLD HOMESTEAD Japanese steel knives
They work just fine and usually buy any Japanes knife I see, just as I would a German or USA made one.

Hak1911 · Post by **Hak1911** » Thu Jun 02, 2016 12:51 am

Japanese Knives are like the Blonde cheerleader...
Easy on the eyes, hot, fast and expensive.
Boy Howdy

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