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Japanese Knives: The Big Topic

rgruby

By rgruby
in Kitchen Consumer

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rotuts

rotuts

Posted
Posted

When you Grow Up

 

ie get a bit Old  w a certain tremor  how ever slight 

 

 the EdgePro will take you to  the Garden of Sharp Delights.

 

maybe even sooner !

Hassouni

Hassouni

Posted
Posted (edited)

Let us know how you like cutting with single bevel knives.

 

dcarch

 

Unless those knives are different, neither gyutous nor nakiris nor petties are single bevel knives

Edited by Hassouni (log)
  • Like 1

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

My occasionally food-related site

Hassouni

Hassouni

Posted
Posted

Dammit gfron, I saw this for sale on the CKTG forum second hand for $40 off the new price and had to pull the trigger (bottom one)

 

DSC03979_zpsa40317d6.jpg

 

Which is this, one of the more acclaimed Shirogami #1 knives on the site: http://www.chefknivestogo.com/gokogyuto240mm.html

  • Like 2

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

My occasionally food-related site

Hassouni

Hassouni

Posted
Posted (edited)

Don't worry, the Fujiwara Teruyasu Shirogami #1 is said to be even better than the Goko - the Goko apparently is close to it but the former has a special something. And furthermore, apparently nothing surpasses honyaki blades.

 

I was in the market for a Yamashin 240mm gyutou (also Shirogami AKA white paper #1) to learn better sharpening, but at $104, this Goko apparently represents several jumps up in performance for less than $50 more. Now all I have to do is get some stones!

 

...and maybe some strops.

 

....and a better, edge-grain cutting board...

 

.....and a saya for the knife....

 

.....and a bunch of towels to wipe off the reactive carbon blade....

 

 

agh hell, and the Death & Co book is coming out, AND Cocktail Kingdom is releasing a new line of mixing glasses...and....when will these purchases end! (sorry, doing more drinks-making than food-chopping lately)

Edited by Hassouni (log)
  • Like 2

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

My occasionally food-related site

Smithy

Smithy

Posted
Posted

They're gorgeous. Congratulations! Have you set up a safe for them, or can you trust your staff to keep their mitts off those knives?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Im actively trying to resist these knives.

 

:sad:

 

No excuses!

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gfron1

gfron1

Posted
Posted

I have a very small staff so that's not an issue.  They go home with me at the end of the night, and staff have my cheapies - Globals (pretty nice cheapies) so they don't use mine.

They're gorgeous. Congratulations! Have you set up a safe for them, or can you trust your staff to keep their mitts off those knives?

  • Like 1

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

rotuts

rotuts

Posted
Posted

Not to be a bit of a Know-It-All  idiot

 

:raz:

 

but at some point, consider how your sharpen Your Fine Knives.  

 

the EdgePro takes all the guess work out it the equation, and you cannot get a better edge.  

 

if you use Free Stones, you might have the coordination and skill to get an edge as good,

 

but most of us cant.

 

I dont work for EP.  they changed my knife collection and made my Gobals  Sing.

 

still I got a jones for You Know What !

 

but your fine knives best friend is its mate, the cutting board.

 

there is a little dance going on there.

 

Ive made my own for a long time from NE figured hard wood.  mostlly birds eye maple.

 

loved it all

 

now Ive found these :

 

http://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-21-inch-x-15-inch-carving-and-cutting-board/1014949216?Keyword=oxo+cutting+board

 

not so sexy.  but they might be your Fine Knives Best Friend.

  • Like 1
Hassouni

Hassouni

Posted
Posted

Not to be a bit of a Know-It-All  idiot

 

:raz:

 

but at some point, consider how your sharpen Your Fine Knives.  

 

the EdgePro takes all the guess work out it the equation, and you cannot get a better edge.  

 

if you use Free Stones, you might have the coordination and skill to get an edge as good,

 

but most of us cant.

 

I dont work for EP.  they changed my knife collection and made my Gobals  Sing.

 

still I got a jones for You Know What !

 

but your fine knives best friend is its mate, the cutting board.

 

there is a little dance going on there.

 

Ive made my own for a long time from NE figured hard wood.  mostlly birds eye maple.

 

loved it all

 

now Ive found these :

 

http://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-21-inch-x-15-inch-carving-and-cutting-board/1014949216?Keyword=oxo+cutting+board

 

not so sexy.  but they might be your Fine Knives Best Friend.

 

I have one of those Oxo ones. It's OK. Gets dinged up easily and probably isn't the greatest on the knife itself.

 

As for homemade boards from birdseye maple, want to make me one? :biggrin:

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

My occasionally food-related site

rotuts

rotuts

Posted
Posted (edited)

Ill give you my EP insight :

 

the blanks need to be kept flat.

 

best and easy way to do this is to buy an extra blank of each grit you use.

 

not so expensive.  they you mark on the metal back side w an Sharpie  1 and 2  for the other 3 and 4.

 

you use the second blank to 'massage' the two stone under the water to get rid of the metal shavings and 

 

keeps them flat.

 

two blanks of each grit will last you a life time,

\

and use more water rather then less

 

a joy to use and much more effective than Psycho-Therapy, or Analysis.

 

BTW  the EP is 'easier' only in the sense it takes the angle guess-work out of the equation.

Edited by rotuts (log)
  • Like 1
rotuts

rotuts

Posted
Posted

my second thought :

 

and EP sooner is much better than an EP later.

 

one time costs are in the long run trivial

 

that Cable you have, that iPhone you have ?

 

over and over they damage your 'Holdings' month by month

 

forever.

 

evil they are.

 

not the EP

rotuts

rotuts

Posted
Posted

BTW

 

some if not many USA credit cards charge a 'fee' of 3 % for 'international' purchases.

 

why make Billion airs  Trillion airs ?

 

check your Cards.

 

I know I have a card that does not do this

 

But I Continue To Resist !

 

:raz:

rotuts

rotuts

Posted
Posted

No

 

you do not need honing of a superb knife if you thing about your cutting board.

 

honing is the result of a cutting board that is too hard and then bends that Fine Edge.

 

the honing then takes that curled edge and makes it smooth.

 

 a knife, fine or coarse IE you have very fine knives

 

reacts w the cutting board.

\

wood was the main stay for a long time.

 

you will not Grind Those Knives.

 

Just Dont Screw Up

 

:biggrin:

 

your knives are Too Delicious For That.

  • Like 1
rotuts

rotuts

Posted
Posted

BTW  

JoNorvelleWalker

 

"""

Thanks for your mail. I'm Shinichi from Watanabe blade.
Pro Santoku 165mm is 140g
Pro Nakkiri 165mm is 170g
Pro Nakkiri 180mm is 185g

We can assemble bigger handle with some extra cost, if you want.

The shipping to USA Boston is JPY3,200

We accept some kinds of payment. (Paypal, Bank transfer or IPMO)
If you'd like to order the knife, please let me know the one of payment.

Please feel free to contact us for any further information.

Shinichi Watanabe
WATANABE BLADE
1 Inokobashinden, Sanjo-shi,
Niigata-ken 959-1151 JAPAN
Phone & Fax +81 (256) 45-2940
shinichiwatanabe@coral.plala.or.jp
sin@watanabeblade.com
http://www.watanabeblade.com
http://www.kitchen-knife.jp
http://www.jblade.jp

 

"""

 

:raz:

 

not everybody here is a Weenie.

 

again

 

:raz:

 

:laugh:

rotuts

rotuts

Posted
Posted (edited)

Hassouni

 

like this one :

 

board1.jpg

 

or this one :

 

board2.jpg

 

the second one is an invention of mine;  they are narrow and long to fit over large double sinks:

 

you set it up, do your work, flick the remainders into the Disposal side sink, wipe and put away, standing on its end.

 

Ive made over a doz. of these as gifts for friends over time.  time well before there was an internet.

 

there are boards ive seen here far m,ore beautiful than these.  the top one I made for my mother, and now 

 

its mine and I still use it a lot.  the others, as you see  not so much.

 

the Oxo boards i mentioned are much much kinder on any knife you might have.

Edited by rotuts (log)
  • Like 2
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

If I calculated correctly the Kurouchi Nakkiri 180mm is $184 US, plus $29.44 shipping.  Wonder if it would fit in my knife block?

 

 

Edit:  Rotuts, what's your thinking on a larger handle, which I assume you asked about in your email?

Edited by JoNorvelleWalker (log)

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted

""  JPY3,200 "" = 29.28.

 

the Yen is falling like a Stone !

 

is shipping for two knives.  cant say if its less for 0ne

 

they do not seem to take a charge card, and use PayPal.   I have my reservation on PP

 

Ive never used it.

 

PP seems to want to 'wet its beak' at 4 % for a currency conversion.

 

cheeky in my view.   and the PP web site is a bit byzantine

 

as Im looking at two knives, that might save me a Bundle

 

:blink:

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Yen went back up today.  I don't do PP either or I probably would have bought by now.

 

Which is the other knife you are considering?  I was thinking about an usuba but that might be harder for me to use, as I understand they are single beveled.  I wish he had pictures of his usuba models.  I've seen a picture of some Watanabe usuba online, but I don't know how it relates to what's for sale.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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