Knives

Finally, they've came in. Both are Tamahagane knives, chef and petty. Made out of a carb and stainless blend, they do not "age" as the pure carbon steel knives do. As you can see in one of the photos, I am holding the new petty Tamahagane up next to my carbon steeled knife. The carbon was purchased at Korin in new york about 5 years ago. Even though the very end of the tip has been knocked off for some time now, it is still my favortie of all my knifes. It's not the most practical as say a chef knife may be in that it can funtion in many situations, but it is an incredibly thin/sharp knife that is easy to run over the stone and maintain. The chef knife is really thin compared to most western knives. It wouldnt be used to bust through a veal breast as say a Henkeils or Wustoff would, but again, is made for finer applications such as light chopping, herb prep, etc.