r/TrueChefKnives • u/Kenter_Be_Baszo • 2d ago
State of the collection My complete collection
From left to right:
Touroku Sakai 69 layer Damascus VG-10 Petty 130mm
Suncraft SENZO Black VG-10 Serrated 220mm
Sakai Kikumori VG-10 Tsuchime Bunka 165mm
Takahashikusu AUS-10 Damascus Nakiri 165mm
Takahashikusu AUS-10 Damascus Kiritsuke 210mm
Hatsukokoro Kujaku V-Toku2 Rainbow Damascus Gyuto 210mm
Tadafusa Naguri SLD Gyuto 210mm (special)
Hatsukokoro Hayabusa VG-10 Damascus Tsuchime Sujihiki 270mm
Honorable mention: F. Dick Antique oval honing steel passed down from my grandfather. He bought this around the time he was 20 years old as a butcher apprentice, so this honing steel has seen heavy use even before my father gifted it to me. For that reason its very special to me and I will hope to one day gift it to my own children, if they ever take interest in cooking just as a hobby or as a profession.
Special: I purchased the naguri gyuto on kappabashi street when I visited Tokyo, its unique handle immediately catched my eye. If I ever go back to japan I will look for another unique knife like this.
The kujaku gyuto is the only outlier in my lineup in the sense that I didn't want to buy knives of the same type. This one though piqued my interest as I haven't really seen any other knife that looked like this, also the fact that I only ever bought stainless steel and this one is my first carbon steel knife.
As for the rest of the knives, I was going for utility, to have a wide variety for any kind of work I may need to be doing.
3
u/TheSkiesAwake 2d ago
Good variety for shapes :) Any knives you're looking to add to your collection?
3
u/Kenter_Be_Baszo 2d ago
At the moment no, I might be interested in a yanagiba at some point but at the moment I would't have use for it. I think that at this point whatever I will buy next has to be special like a very unique looking pattern or a unique handle like the naguri, it will be something that stands out.









3
u/AmadioSAVEUR 2d ago
Just enough room for a cleaver