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Old 12-28-2008, 07:37 PM   #11
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Figured. Way too rich for my blood. Even if it wasn't , I'd not have the patience to spend that kinda money....and wait a year.
I had first dibs on the 9" chef's I mentioned "if" he didn't sell it at a knife show in Oregon last Spring. He sold it of course. I was mainly interested in the fact that it was made of Uddeholm AEB-L steel. Since then I've discovered the Sakai Takayuki Grand Cheff line of knives. They are also AEB-L. So far I have acquired a 150mm Petty and I have a 240mm Chef's on order. The Petty is proving to be all I thought it would be, taking any edge I choose to give it and holding it well. I no longer feel a need to own a Phil Wilson.
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Old 12-31-2008, 12:48 PM   #12
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I wouldn't mind having a Randall Made carving set, but at $470 and a 2 to 3 year waiting list, I'm not planning to order one anytime soon.

Here's the knife: http://www.randallknives.com/catalog...eldetail&id=43
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Old 01-02-2009, 01:43 PM   #13
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Hattori KD Series. Misono UX10s.
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Old 01-02-2009, 04:42 PM   #14
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The list is long, but a few I'd most love to nab:

Shun Elite Chef (10")
Kikuichi Gold Elite Suminagashi Gyuto 240mm
Yoshikane 240mm Wa Gyuto
Hattori KD Gyuto 240mm
Hattori KF Gyuto in Cowry X (whenever it comes out)
Hiromoto Aogami Super Gyuto
Fallkniven F1 Blue Whale 8" Chef (no idea why I want it, just do!)
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Old 01-02-2009, 06:58 PM   #15
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The list is long, but a few I'd most love to nab:

Shun Elite Chef (10")
Kikuichi Gold Elite Suminagashi Gyuto 240mm
Yoshikane 240mm Wa Gyuto
Hattori KD Gyuto 240mm
Hattori KF Gyuto in Cowry X (whenever it comes out)
Hiromoto Aogami Super Gyuto
Fallkniven F1 Blue Whale 8" Chef (no idea why I want it, just do!)
Jeez, Rob. Want much??
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Old 01-02-2009, 07:03 PM   #16
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Jeez, Rob. Want much??
Rob is one of those blade aficionados don'tcha know?
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Old 01-02-2009, 07:16 PM   #17
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Rob is one of those blade aficionados don'tcha know?
Yeah, well, I can appreciate that. I'd be smiling until next Xmas with only the Hattori 240mm KD.
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Old 01-02-2009, 08:45 PM   #18
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Inexpensive knives....Go to a flee market/second hand store. Look for the old cold rolled steel knives. quite often they have roll marks along the top. Many of them have very good high carbon blades.
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Old 01-02-2009, 11:14 PM   #19
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The stupid thing is that if I had all those knives in addition to the ones I already do have, what would I do with them? Especially a dozen 240mm gyutos! Can't help it though, that's my favorite size. I already have KF Forum 240mm Hattori and I love it, but the Cowry X version would rock. I have quite a few Shuns but no Elites (mine are all Classics). The Hiromotos and Yoshikanes aren't even all that expensive, just haven't got around to them yet.

For daily use I have to admit I generally reach for either a Tojiro DP or one of my Germans for just dinking around the house. For restaurant use I've spent most of my time using the Tojiros, Kanetsunes & Forschner Fibroxes. No way I'd let a Hattori out of my sight!
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Old 01-03-2009, 01:09 AM   #20
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I want the next generation knife material. Forget forged, cryo-treated, super-steels, or ceramic, or cera-titanium. I want carbon nanotube blades, sharpend to a one nanotube edge. Ha! Now that would be a knife to enjoy. Harder than diamon, and tougher than steel. You could even make your name glow in its side with a small watch battery imbedded in the handle to power the luminescent carbon nanotube pixels. And forget about a computer to store you favorite recipes. There could be a memory storage device in the handle as well, with the info displaying on the blade on those same pixels, all made from the same miracle material. Too coooool.

Seeeeeeeya; Goodweed of the North
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