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Post: need help identifying (Topic#864123)

dawgfan13
Journeyman KnifeNut!

Reg: 11-06-09

11-06-09 18:20.36 - Post#1975495

Hey, new to the forums here, but I have read lots and am really impressed with ya'lls knowledge. I am trying to identify the knife that Mark Lardner uses on Iron Chef. He is the tall sous chef with slicked back black hair that is usually there with Mario Batali. The blade looks a lot like a Glestain and the handle looks a lot like the Masanobu VG-10's with the metal butt. Sorry I don't have any pics I know its easier to identify but I can't find pics or videos anywhere. Does anyone have any ideas?

dawgfan13
Journeyman KnifeNut!

Reg: 11-06-09

11-06-09 19:03.21 - Post#1975529
In response to dawgfan13

ok, I finally found a video that shows a similar knife that he is using. http://www.youtube.com/watch?v=CHA6...
At about the 2:21 mark in the video you get a decent shot of it. It looks like a masanodu sujihiki, but not the one I was referring to earlier. It does not have the dimples that resemble a Glestain. Does anyone know if masanobu makes a sujihiki with a dimpled blade? I haven't seen one yet. And while I am on topic, what do ya'll think about Glestain vs. Masanobu for a slicer/sujihiki? I know that it has probably been compared but I have hit the wall with info overload over the past two days trying to find a thread about it on the site. Thanks in advance for your help

JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

11-06-09 19:18.54 - Post#1975539
In response to dawgfan13

could just be a shun slicer with graton edge...

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umamiman
Journeyman KnifeNut!

Loc: Miami
Reg: 09-22-09

11-06-09 19:37.17 - Post#1975561
In response to JBroida

It's a Glestain.

Look at 2:06/2:07. At 2:06 you see the Glestain end cap on the handle and tail. At 2:07 you can see dimples.

Cheers
--Drew

dawgfan13
Journeyman KnifeNut!

Reg: 11-06-09

11-06-09 20:15.54 - Post#1975593
In response to umamiman

But it has a round handle which the Glestain doesn't have and there is no contour in the ahndle that a Glestain has either. Also, the endcap is much longer and more pronounced than the Glestain, thats why I am thrown for a loop on this one.

umamiman
Journeyman KnifeNut!

Loc: Miami
Reg: 09-22-09

11-06-09 20:30.08 - Post#1975604
In response to dawgfan13

I didn't take into account the round handle....
I'm gonna have to agree with jbroida and say shun. Though Mark Ladner usually uses a Glestain, I know I have seen him using one on a few occasions.

Cheers
--Drew

dawgfan13
Journeyman KnifeNut!

Reg: 11-06-09

11-06-09 20:34.25 - Post#1975607
In response to umamiman

As have I, however after looking at the video a few more times I don't see the damascus look that the shun's have.

JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

11-06-09 22:03.13 - Post#1975653
In response to dawgfan13

the damascus finish goes away after sharpening... unless you re-etch or do something else to bring it back... it might just be a very faint pattern at this point. The only thing i cant get over is how large the endcap is... i dont remember shuns being that large... but they might be... i havent seen one in a long time.

-Jon

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Louisianacook
Master Member Knifenut

Loc: Baton Rouge, LA
Reg: 09-22-03

11-06-09 22:21.51 - Post#1975668
In response to JBroida

I've only seen him use a glestain slicer. I didn't watch the vid, but I know I've seen him use one in the past...

Lee

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umamiman
Journeyman KnifeNut!

Loc: Miami
Reg: 09-22-09

11-06-09 22:36.28 - Post#1975679
In response to JBroida

JBroida Said:

the damascus finish goes away after sharpening... unless you re-etch or do something else to bring it back... it might just be a very faint pattern at this point. The only thing i cant get over is how large the endcap is... i dont remember shuns being that large... but they might be... i havent seen one in a long time.

-Jon

They arent that big. I just got rid of the exact knife in question actually, thats what threw me off initially. However, the granton's look very shun like as does the geometry of the blade.... but still not sure something isn't quite.

Cheers
--Drew

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Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » need help identifying