Gallery - Double bevel knives

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Really old basic-looking petty knife. No idea what's the brand; can't read Kanji.

Yoshihiro damascus-clad chef knife. Very nicely polished spine which makes it real comfy to use. It's yet another workhorse knife which strikes a balance between durablility and cutting resistance, making it suitable for long shifts in commercial kitchens.

I've never heard of this brand before, but as far as I can tell, this probably costs well over $500. It is unbelievably well-balanced, properly heat treated such that it's easy to sharpen but also retains its edge well, and it just feels right in the hand (for me at least).

Japanese workhorse knife ground with more thickness and heft for durability, instead of a laser-style grind.

Antique-looking Japanese petty knife with a nice patina'd damascus finish. Buy a petty if you're afraid of big knives (utterly absurd phobia to me, but it exists).

Shogun Chinese-made VG10 knife. Honestly, I've never really had a positive opinion of Chinese-made Japanese steel knives, since you could get better quality, authentic Japanese ones for often not much more. However, this one seems to be an exception. It's not too expensive, has a nice thin grind, and it takes a wicked edge. It's 60 HRC as well, so it retains it's sharp edge quite well; although it can be harder to sharpen.

Sakai Suntenresu chef knife. Pretty pricy for a VG10 knife but man does it look good.

Misono UX10, really good steel and has a nice thin grind. Also pictured is a Sakai Takayuki VG10 knife with a custom handle.

Mac professional chef knife. Pretty standard knife, really not much to say about it.

Dalstrong phantom chef knife. Dalstrong used to be a good budget brand but they are anything but "budget" these days. They seem to have lost their minds, thinking that they can price their AUS-8 knives in the same range as Shun's VG10s. And Shuns aren't even that great for the price! Get a Tojiro instead, or one of the JCK homebrand offerings.

$30 knife that I bought from eBay to try to "restore". Don't even know what the brand is.

Actually turned out not too bad! It's actually useable now. Didn't have the patience to remove the deeper pits though, since I was purely doing it by hand with sandpaper.

CCK stainless steel cleaver. One of the best chinese cleaver brands out there. Nice and thin grind.

A mixture of Shun Soras, generic chinese damascus knives, and Victorinoxes.

Close-up view of the Shun Sora knives. Cheaper than the Shun classic line, but still uses VG10 core steel.

One of the largest orders we've received. A nice mixture of carbon steel knives, Sabatiers, Shuns, and Zwillings. The carbon steels were especially a joy to sharpen.

Here's one of the Shuns in close-up. I used to really like the damascus pattern on Shuns, until I saw one of these bad boys (photo: chefknivestogo).

A Global chef knife that had an uneven profile. We had to reprofile it, which basically meant removing all that metal highlighted in green.

The first two knives we sharpened for our first customer!