All of the above, except magnetic strip. I have a block that holds my primary knives. My wife has in-drawer storage for hers. I keep a roll packed for travel. And then a few extra knives are in a bin in the pantry.
We have a wood covered magnet strip - a brilliant solution we discovered in a tiny isakaya in Osaka - for primary knives, with the rest in a de dedicated, padded drawer, except for a few that live in our travel roll.
1 Like
Magnet strip (wood) for pettys, paring and a smaller gyoto.
Block (slots sideways) for longer knives. Because the space between the cabinets and backsplash is too small, couldnāt use a magnetic strip
Travel I have a roll with blade guards for the knives.
If I ever build a kitchen, I will have shallow drawers dedicated to sharp thingsā¦. Older photo I have gifted a couple of these and recruited some additional volunteers
2 Likes
Hmm, magnetic strip seems the way to go. I have one of the larger magnetic blocks where the entire blade adheres, but they make me feel like inevitably Iām going to break off a tip one day. Even blocks feel a little precarious with the ultra thin knives, like you could chip an edge if the knife isnāt placed in with care.
Iām probably overthinking this, though. Mostly I want to make them accessible to the rest of my family, as we all enjoy cooking but (happily) others are not as OCD as I am about this stuff.
I also have an embarrassing number of vintage cast iron pans/DOs and have managed to get everyone on board with dealing with those, so hopefully my fussiness with these knives will be similarly tolerated/embraced.
+1 for magnetic strip.
Iād put a strip of thin wood veneer over it to avoid scratching. Like Sarah said.
2 Likes
I canāt find the little video of our shallow knife drawer for the good stuff. Will try to remember to get a new one when I am home.
1 Like
Seriously though, most (wood) magnetic blocks Iāve seen arenāt so powerful that this is a concern. Itās pretty easy to get in the habit of letting the spine hit the block first, then gently rotate to let the rest of the blade make contact.
I was searching tonight for a Bunka 210 or bigger. The store in DC that I normally shop doesnāt show any that big in stock. I found one in over an hour of internet searching at Chef Knives to go. Found a few K-tip Gyutos that might be a suitable alternative. I know things have become scarce and what is available is expensive but canāt believe I canāt find more than one bunka that is 210 or longer. Has anyone been looking lately and can point me to a store with availability?
Iām no expert but I think youāll be looking for k-tip gyutos at that length. Bunkas seem generally at 165mm - 180mm.
They exist, just not as common. Below is one that I would like to find but seems to be sold out everywhere.
1 Like
Do a search for ākirutsukeā knives. These are large K tip gyutos that were traditionally reserved for the head chef of a kitchen. They start at 210mm and go up from there. Be aware that some are single bevel
I personally would hold of for the Shibata, but itās no secret that itās my knife of choice and I love it. Get on the chefs knives to go waitlist, I also have read that people have reached out to them via Instagram to order when they are out of stock
I am not sure that it will be available in the future. When it is sold out at knife gallery, I worry that it gone for good. Maybe they will come out with a chromax version but I like SG2 and havenāt used a chromax knife so unsure if that is a good or bad change, if it even happens.
Ok that thing is gorgeous
Found what appears to be a couple scam sites so posting for awareness. First below is from chefs knives to go and is legit. Two after that look very suspect and also very similar to each other.
Edited to add another scam link for the same knife and another scam site but not the same knife.
Legit site:
I like the ebony one but canāt find it available anywhere. So far the only one I have found is in New Zealand and unsure if I want to pull the trigger with all the additional costs.