MAC Superior SB-105 10.5” scalloped slicer

This is one smooth slicing serrated (well scalloped) edged knife, it’s the shape of its serrations that interacts with food presenting a round face instead of a pointed teeth as with regular serrations that slices and the ‘valley’ in between to aid the scallops engage into crusty products instead of biting and ripping away.

So if you’re slicing something like a Cordon Bleu, a regular serrated knife will leave ripples in the metal; the scallops will give a much cleaner cut… but a regular, sharp chefs knife should be able to cut through breadcrumb crust without unsticking it. The scallops help a lot for tough crust items like roast pork with thin crackling, the heavily reduced ripping effect will also reduce crumbing when slicing real bread and cake sponge.

I paid USD$54 + USD$7 postage for this knife via JCK, Everten Online is trying to selling them for AUD$100.

This knife is my work serrated knife, I’ll get a second one for home use and add a leather washer handle to it.

Original post: 20OCT08

Yoshihiro 270mm yanagiba

Yoshihiro 270mm shiroko (White steel) yanagiba, with Magnolia wood D-shape handle and black water buffalo ferrule and it also came with a wooden saya. I bought off eBay for roughly the same price as a Masahiro Bessen (plastic ferrule) and I get a saya included as well.

Good to see they rounded and polished the choil which you don’t see much. It came with a very small micro bevel, thus making it very easy to fix and fully sharpen the edge to my personal preference.

Original post: 19OCT08

Suisin HC 270mm sujihiki

Suisin HC 270mm sujihiki, I suspect is a SK variant HCS, fitted with a stainless bolster and pakkawood scales.

I’ve gotten some patina onto it or else it might have taken forever to form a resilient patina. I’ve also thinned it a lot behind the edge, a lot.

I haven’t used this knife much, I figure I can slice most items with a long gyuto. And if it’s too delicate for a gyuto, it’s not going to hurt a yanagiba’s edge.

Before I sell it off, I think I find a nice piece of wood for this knife, have 2x SS corby screws and epoxy and add tang extensions to lengthen the handle.

Original post:19OCT08

Masahiro Saijo 240mm yanagiba

Left: New in the box. Right: After a light 50 hours service.

Masahiro Saijo series 240mm shiroko (White Paper steel) yanagiba, Magnolia wood handle and black water buffalo ferrule.

The knife didn’t come with a saya so I got my hands on a Mizuno Tanrenjo saya, ditched the saya pin which easily gets lost… say into food.

Original post:19OCT08

F Dick Superior Serrated Slicer

Part of the Johnson & Wales toolkit. Currently the most used item in the set, a 10" F Dick Superior Serrated Sicer. Fairly gentle serrations more of a meat carver than crusty bread knife, but it's gentleness helps on super soft white bread outer sandwiches.

F Dick Superior Slicer

Part of the Johnson & Wales tool kit. An 8" F Dick Superior Slicer, quite a nice slicer with a usable amount of flex when pressed sideways.