Japanese Knives: The Big Topic

[helenjp]

Actually what I need is not so much a place to buy knives, as a place to give the ones I have a little TLC...any recommendations for the greater Tokyo area?

[Blether]

Actually what I need is not so much a place to buy knives, as a place to give the ones I have a little TLC...any recommendations for the greater Tokyo area?

To answer obtusely - the Apex Edgepro isn't cheap, but it's excellent How many knives are you talking about ? If you'd rather not incur expenses, bring them over and help defray mine.

Otherwise generic reply - try Tokyu Hands. Of course I go there at the drop of a hat even when I've no particular requirements. I'd be really interested to hear what alternatives you have or discover. If I didn't have the Edgepro, I'd start with a google for local 刃物店 / hamono-ten / blade shops, though I'm sure that's not an idea you're short of.

[Indirect Heat]

If you happen to be a Shigefusa fan, and if you ever visit Shibuya for whatever reason (you may want to see the now world-famous "scramble crossing" at first hand, right?), consider dropping by Yoshizawa Riko.

I found them, and came home with 2 knives. Will put up pictures later. Thanks for the advice, Hiroyuki, I'm looking forward to doing some chopping (figure that I'll wait until the jet lag and general exhaustion passes, so as not to chop my fingers off - anyone ever notice that the impairment that comes with being awake for 29 hours straight is not unlike being drunk...).

[Indirect Heat]

Okay, so I picked up a Sugimoto gyuto:

and a Shigefusa Nakiri bocho:

They're awesome to play with in the kitchen. Really, really fun. More blather here: http://indirectheat.blogspot.com/2010/06/shopping-for-knives-in-tokyo.html

Thanks, Hiroyuki.

[Hiroyuki]

Thanks for your report!

My Shigefusa nakiri is still razor-sharp, and I still enjoy working with it.

Properly sharpen Japanese knives... That's my problem, too.

[Hiroyuki]

I bought a Shigefusa kitaeji 180-mm "petty" (paring) knife from Yoshizawa Riko at last!

Both beautiful and practical.

[David A. Goldfarb]

Anyone ever bought anything from chefknivestogo.com ? They look like they have a good selection of Japanese knives at fair prices, but the only mention I could find here is a plug from a friend of the owner's.

[Dakki]

I bought a Ken Onion 10" chef's from them once, about 3 years ago. Didn't like the knife, passed it along.

No problems with the site or service, might use it again.

[scubadoo97]

Anyone ever bought anything from chefknivestogo.com ? They look like they have a good selection of Japanese knives at fair prices, but the only mention I could find here is a plug from a friend of the owner's.

I have not personally purchased from them but there is a lot of positive feedback on foodieforums and knifeforums, two boards with a high number of Japanese knife enthusiasts

[Willspear]

lets put it this way if you want an item and they have it you are a fool for shopping anywhere else online.

fast shipping and competitive or better pricing and on the rare occasion some sort of unforseen issue arises they are super fast to remedy the situation.

easily one of the best internet vendors I have ever dealt with

[mr drinkie]

I also recommend Chefknivestogo. Mark is very active on knifeforums and is very responsive in terms of customer service. Also, if you are a member of knifeforums, there is a 5% discount for members. japanesechefsknife.com is also good.

[victornet]

I purchased a Hattori petty from CKTG - great service, and Mark's presence on the 'In The Kitchen' forum at Knife Forums is really helpful. He's always looking to bring cool goodies to market, even when he sometimes has to accept very slim profit margins. His current project, commissioning a semi-custom carbon knife by Devin Thomas at an affordable price is just one reason to support him.

[mr drinkie]

I agree fully with your assessment of Mark from CKTG, and I cannot wait until those Devin Thomas knives get in. He also has started carrying the HandAmerican glass honing rods, which is nice . Chef Knives to Go is quickly becoming the 'candy store' for knife nuts.

[scubadoo97]

The Devin Thomas knives are certainly the ones I lust for at the moment.

[Guy MovingOn]

If you really want a bargain in a Japanese knife take a look at these. They are the Tosagata brand and for the money you get really good knives for a super cheap price. They are rough around the edges (no pun) but I'll tell ya, the blades are really good and they are sturdy knives. The Satsuma knife is a new one they started offering and looks like a great prep knife. The Atsu Deba is super tough. I have the small chopping knife and it's done a great job so far.

I looked at that website... How can they have blue steel knives at such a high RC and be soooo cheap??

[scubadoo97]

they are very rustic and the handles are really cheap crap but they work well. I have a couple of santoku/kirisuke like knives in blue steel that were under $40 each and stay very sharp and resist chipping. I got them as beater knives but use them quite a lot for regular prep work.

[Mano]

Six months ago I purchased my first Japanese knife, a Kagayaki Carbonext gyuto, 240 mm which is a western version of a traditional Japanese chef’s knife. The handle is essentially the same as my Wusthoff as opposed to the stick-type or “wa” handles. Japanese knives have stronger, thinner and lighter blades. This Carbonext has a 15 degree 60/40 bevel compared to a 30 degree 50/50 for a western knife. The flatter profile blade makes more contact with food.

Overall, j knives are more maneuverable and require far less force when cutting. A light grip allows for better feedback and the sharp edge and thin blade smoothly cuts through tomatoes, onions and proteins.

At the upper end of entry-level j knives it cost $128 + $20 for a magnolia wood saya (wooden sheath), which you have to know to ask for in an email. Two synthetic water-stones for sharpening were another $100 and should last a lifetime.

After using it daily for everything but boning I love using this knife. My sharpening skills are just developing but takes and holds a terrific edge. A CIA and French trained chef at a cooking class was impressed with balance, performance and “wished my knives were this sharp.”

During the first few weeks my learning curve was slow as I want to move faster than my ability allowed so I made more mistakes and cut myself more than usual. Slowing down gave better control. Cuts are thinner and cleaner.

Subsequently, I bought a honesuki (boning knife) and sujihiki (slicer) which I’ll report later.

The Carbonext is the Camry or Accord of j knives. Plain, very good in all respects and affordable.

Edited May 23, 2011 by Mano (log)

[paulraphael]

Those look interesting. I'm curious about tool steel knives but haven't ever had one.

FWIW, there are many, many great Japanese knives available right now. Several are contenders for the title of Camry or Accord. Typically, last year's contender will have gotten popular and then expensive, and so a new unknown will appear, seemingly out of nowhere, as the next great bargain.

[cteavin]

Hi,

I live in Japan and would like to purchase high quality knives, specifically boning, vegetable, and paring knives. I went to kappabashi a few years ago and was sold shoddy knives at an inflated price. I'm back in the market and would prefer customer recommendations instead of some shop staff with stock to peddle.

Cheers,

[dcarch]

The first thing to do is to study a little what are the best metal in steel and stainless steel for kitchen knives.

If you have good metal, you are half way there for a good knife.

The other half is to select a style that you are comfortable with.

dcarch

[radtek]

And the best steel for you. A softer steel will gain an edge and hold it but it'll be sharpened easily. Acids and wear will dull the blade. A hard blade will hold it's edge longer but the same wear and tear applies and they can be brittle, and harder to sharpen. It might take a lot of skill to properly hone too.

Also does one want a knife with heft to aid the slicing, chopping process or something lighter and thinner that'll glide through the target material but will require more effort at times?

Some of my embarrassingly cheaper knives are my favorites, though I cannot discount the value of the more expensive ones. So it's a balance of economics vs wear and tear and how one will use the knives.

[cteavin]

Thanks guys. But can either of you recommend a brand? If I start with reputable companies I can hone down my choices much more easily.

[radtek]

I hear Hattori Hanzo is reputable?

Unfortunately I only have German steel forged in China or Chinese steel forged in the same factories. Both are great.

Perhaps this will produce some inspiration.

[dcarch]

If you are handy, you can buy the steel and make your own.

dcarch

[ojisan]

Ask your questions on this forum: http://knifeforums.com/forums/showforum.php?fid/26/

I would personally recommend the Hiromoto AS series of knives - not expensive, but very well regarded.

Koki-san at Japanese Chefs Knives can help you in your selection: http://www.japanesechefsknife.com/default.html