[Sca-cooks] Damascus kitchen knives

[johnna holloway]

I bought two of the Japanese Global knives this past summer.
A peeling curved knife and a paring knife.
http://www.cutlery.com/t3/t11t22t34.shtml
They are sharp and lightweight, but I can't say that I have used them 
enough yet to really have an opinion of their value versus another brand.
I also admit that I keep them put away so they are not the knives in the 
drawer that are readily at hand. That also keeps them safe from the 
projects that the other knives get used for... leather, wood, cutting 
styrofoam, hard plastic, opening things... whatever the husband and son 
are into-- it's likely to involved one of my knives at some point.

Kyocera of Japan makes what is advertised as an
"Industrial Ceramic Blade"  with "an Ultra-Long lasting Edge."
One of these days with the right sale, I'm looking to buy one of those 
to try and compare.

You might try a Shun paring knife and see how it does.

Johnnae


Huette von Ahrens wrote:

> Sur la Table's most recent catalog has damascus
> kitchen knives made by a Japanese manufacturor
> called "Shun Classic Cutlery".  They look quite
> beautiful.
> 
> According to the catalog, "originating in Seki
> City, Japan's historical center for manufacturing
> samurai swords, Shun knives are heirs to a
> seven-century tradition of superior workmanship."
> 
> Has anyone has any experience with Shun knives?
>  
> Huette