Note: Each picture can be ‘clicked’ for a gallery of that knife
Anryu Sujiki; 10.6 inch Aogami #2 Steel/Stainless clad hammered blade, 16.75 inch OAL, 6.1 oz, wood handle, ebony ferrule.
Balete Blades (Sean Alonzo) ‘Samurai’ Gyuto; 8.1 inch ATS-34 blade, 14 inch OAL, 205 g, tapered brass bolster, Carabao Horn spacer, stabilized Amboyna burl handle with an encapsulated sculpture of a Samurai Kabuto Helmet in bullet shell brass, Katana in 99.9% pure silver, encapsulated in honey dyed clear epoxy resin. Very cool.
Seth Burton Chef; 9.75 inch S90V steel blade, 14.5 inch OAL, 432 g, carved purpleheart wood handle, mokume bolster and mosaic pins.
Daovua Gyuto; 9.25 inch carbon steel (leaf spring) blade, 14.75 inch OAL, 149 g, wood handle.
Audra Draper Chef; 9 inch Draper damascus blade, 14.25 inch OAL, 9.75 oz, ivory micarta handle, mokume bolster.
Audra Draper ‘Lil’ Brother’; 5 inch Draper damascus blade, 9 inch OAL, 3.75 oz, ivory micarta handle, mokume bolster.
Gerald Drew Fillet; 7.25 inch damascus blade, 12 inch OAL, 120 g, walnut handle, copper pin and guard. My favorite fillet knife.
Robert Eggerling Kiritsuke Gyuto; 10.4 inch 12N20 blade, 14.75 inch OAL. 305 g, folded integral handle. Made by the master of damascus himself, this a wonderful knife to use, very comfortable in the hand.
Robert Erickson Gyuto; 8.75 inch 52100 blade, 14 inch OAL. 213 g, birch scales. A very thin, sharp, useable knife.
Robert Erickson Small Gyuto; 6.5 inch 52100 blade, 11.5 inch OAL, 162 g. A very thin, sharp, useable knife also.
Fujiwara Denka; 6.5 inch white #1 blade, 10 inch OAL, wood handle.
Fujiwara Marboroshi; 8 inch white #1 blade, 12.75 inch OAL, 165 g, custom maple handle.
Gesshin Ginga Petty; 8 inch stainless steel blade, 13.5 inch OAL, 64 g, oval hoo wood handle.
‘Doc’ Gundersen Chef; 8 inch O1 blade, 13.5 inch OAL, 64 g, ebony handle.
‘Doc’ Gundersen Fillet; 7 inch O1 blade, 11.5 inch OAL, 3.6 oz, wood handle.
Randy Hass Kiritsuke Gyuto; 9.5 inch Devin Thomas ‘Bird’s Eye’ stainless damascus blade with Haas damascus bolsters, 15 inch OAL, 315 g, stag scales. Unfortunately the steel is soft and doesn’t hold an edge worth shit.
Butch Harner Petty; 4.5 inch Eggerling damascus blade, 9.55 inch OAL, 4 oz, blackpalm wood handle.
HSC (Harbeer Chahal) Gyuto; 8.25 inch white #1/mild steel cladded blade, 14 inch OAL, 168 g, burl handle.
HSC (Harbeer Chahal) Gyuto; 7 inch white ZWear blade, 12.5 inch OAL, 104 g, wenge and lacewood handle.
Iron Grove Forge Gyuto; inch Eggerling damascus blade, 9.55 inch OAL, 4 oz, blackpalm wood handle.
Suchat Jangtanong Chef; 7.5 inch ATS-34 blade, 13 inch OAL, 326 g, carved damascus bolster, burl wood handle.
John Johnson Fillet; 7 inch ATS-34 blade, 12 inch OAL, 3.25 oz, neoprene handle.
Tim Johnson Chef; 00 inch blade, 00 inch OAL, 00 oz, handle.
Tim Johnson Chef; 8.5 inch 26C3 s-grind blade, 13.75 inch OAL, 127 g, karelian birch handle.
Kato Petty; 6 inch Shirogami/stainless steel clad blade, 10.75 inch OAL, 71 g, oval hoo and red pakka wood handle.
7th Dragon Knifeworks (Michael Kerley) Gyuto; 8.25 inch W2 S-grind blade, 13.75 inch OAL, 147 g, padauk handle.
7th Dragon Knifeworks (Michael Kerley) Petty; 6.5 inch 1095 S-grind blade, 10.75 inch OAL, 75 g, African blackwood, white G10, and quilted maple handle.
Kikuichi Gyuto; 8.25 inch AEB-L damascus steel blade, 14.25 inch OAL, 140 g, rosewood handle.
Konosuke Kiritsuke Gyuto; 9 inch white #1 blade, 15.25 inch OAL, 198 g, ebony handle.
Konosuke Yanagiba; 10.5 inch white #1 blade, 16.75 inch OAL, 248 g, ebony handle.
Daniel Koster Butcher; 10 inch 1084 blade, 15 inch OAL, 10.6 oz, wood handle.
Steven Koster Chef; 8.25 inch feather damascus (1080/15N20) blade, 13.5 inch OAL, 7 oz, engraved integral bolster, koa wood handle.
Kurosaki Gyuto; 8.5 R2 blade with Shizuku (droplet) finish, 14.5 inch OAL, 147 g, ho wood handle. Both in terms of fit and finish and cutting ability this is an awesome knife.
Mel Long Fillet; 7.5 inch 440C blade, 11.5 inch OAL, 5.2 oz, micarta scales.
Dave Martell Gyuto; 8.75 52100 blade, 14.25 inch OAL, 220 g, wood handle.
Masamoto Yanagiba; 10.25 inch blade, 16.5 inch OAL, 6.25 oz, ho wood handle.
John McCabe Kiritsuke Gyuto; 9 inch BS1407 blade, 14.25 inch OAL, 247 g, thuya burl handle, integral construction.
Peter McKinley ‘Hachidori’ Gyuto; 9 inch 52100 blade, 15.5 inch OAL, 262 g, red maple and rosewood handle with forged copper habaki. The saya with this knife is the best I’ve seen (you have to see the pictures).
Petr Melicharek ‘Fester’ Gyuto; 8.5 inch damascus blade with O2 edge, 14 inch OAL, 278 g, carved black locust burl handle with damascus bolster.
Petr Melicharek ‘Rose’ Sujiki: 9.75 inch damascus blade with O2 core, 16 inch OAL, 231 g, carved Arizona ironwood handle with damascus and stainless steel ferrule.
Trevor Morgan Gyuto; 8 inch feather damascus blade, 13 inch OAL, 149 g, burl handle, integral construction.
Native Made Ulu; 5 inch blade, 5 inch OAL, 3.25 oz, bone handle and base.
Pablo Quaglino ‘BBQ’; 7.75 inch 5160 blade with integral guard, 13.25 inch OAL, 7.2 oz, rosewood handle.
Pablo Quaglino Gyuto; 7.5 inch O1 blade, 12.5 inch OAL, 5 oz, integral forged guard, lapacho handle.
Raymond Richard Slicer; 7.75 inch 52100 blade, 14.5 inch OAL, 272 g, iron bolster, wood handle.
Mark Roe Gyuto; 7.5 inch Roe feather damascus blade, 13.25 inch OAL, 191 g, dyed box elder burl handle, black linen Micarta and nickel silver bolster.
Daniel Rohde Chef; 8 inch 52100 blade, 12 inch OAL. 244 g, ivory micarta scales.
Daniel Rohde Paring; 3.25 inch AEB-L blade, 7 inch OAL, 2.3 oz, corian scales.
Fred Rowe Fillet; 5.5 inch damascus blade, 10.5 inch OAL, 3.6 oz, stabilized red malle’ burl, buff horn, copper and black fiber spacers handle.
Takeshi Saji OniBoucho; 8 inch san mai blade, 13 inch OAL, wooden handle with rattan wrapping.
Takeshi Saji Custom Sujiki; 10 inch san mai blade, 15.25 inch OAL, 10.75 oz, micarta scales. Made from a drawing faxed to the maker in Japan.
Sakai Masashige Usuba; 7.75 inch single bevel blade, 14 inch OAL, 9 oz, wood handle, buffalo horn ferrule.
Sawby-Mullin Cleaver; 7.5 inch blade, 12.25 inch OAL. A very early example of a kitchen knife by two superb knifemakers.
Grant Saxman Kiritsuke Gyuto; 00 inch W2 blade/wrought iron cladding, inch OAL, 00 oz, red mallee burl handle, blackwood bolster.
Tim Scholl Fillet: 7 inch damascus blade, 12 inch OAL, 3.8 oz, oosic and stacked leather handle, brass bolster.
Shigefusa Gyuto; 10.75 inch blade, 17 inch OAL, 234 g, ho wood handle, buffalo horn ferrule.
Shigefusa Nakiri; 8.25 blade, 14.5 inch OAL, 248 g, ho wood handle, horn ferrule.
Shi.Han Petty; 8.25 inch 52100 steel hammered blade, 14 inch OAL, 4 oz, magnolia handle with horn ferrule.
Rob Simonich ‘Gettier’ Chef; 9.75 inch Talonite full tang blade, 15 inch OAL, 11.5 oz, brown micarta scales.
Murray St Amour Fillet: 6.5 inch S30V blade, 11.25 OAL, 106 g, stag scales.
Mert Tansu Gyuto; 8.6 inch 52100 blade, 14.75 inch OAL, 207 g, burl handle with walrus ivory bolsters. Really nice saya by J. Garza.
PJ Tomes M.S. Chef; 8.25 inch 52100 blade, 13.75 inch OAL, 283 g, nickel silver guard, walrus ivory handle.
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