Japanese Knives: The Big Topic

[Robenco15]

The chef knives to go forum has people that will make you very concrete recs if you can define what you want based on those parameters

 

2nd that. They actually have a few questions they ask you to answer when posting a "help me find a knife" thread.

[daveb]

The chef knives to go forum has people that work for chef knives to go that will make you very concrete recs from products offered by chef knives to go if you can define what you want based on those parameters

Fixed that for you. CKTG has many good offerings but the forum is anything but unbiased.  There are other forums that are not retailer based that can offer recommendations based on user requirements.  Chef Talk and Cooking for Engineers come to mind as does this forum.   Kitchen Knife Forums is specific to kitchen knives and related "stuff".

[Robenco15]

Fixed that for you. CKTG has many good offerings but the forum is anything but unbiased.  There are other forums that are not retailer based that can offer recommendations based on user requirements.  Chef Talk and Cooking for Engineers come to mind as does this forum.   Kitchen Knife Forums is specific to kitchen knives and related "stuff".

 

Either way the people know what they are talking about and not every person there works for Chefknivestogo. And it is obvious who those people are. I truly think that avoiding that website for the reasons you listed is a stupid reason. The amount of information that can be found on that website is fantastic. You can always use that forum to get answers and take your business elsewhere if you really are bothered by that.

[Hassouni]

Either way the people know what they are talking about and not every person there works for Chefknivestogo. And it is obvious who those people are. I truly think that avoiding that website for the reasons you listed is a stupid reason. The amount of information that can be found on that website is fantastic. You can always use that forum to get answers and take your business elsewhere if you really are bothered by that.

 

Seconded. Also, CKTG has surely the largest collection of quality, distinctive Japanese knives and hands down more information than any other site I've seen. And no, I don't work for them either and only bought a $20 knife from them a few years ago (though I am planning a larger purchase in the near future). I think they're also better for entry-level stuff than, say, Korin, who specializes in really high end, pro-level stuff (and for what it's worth, my main knife was bought at Korin, and I've spent far more money there than at CKTG!)

[gfron1]

I've been modestly not posting what I bought from CKtG. But damn is it a sexy knife.  I wanted one with specific requirements for my use in the restaurant, but also something special to celebrate my past year.  So here it is.  A Sukenari 210mm Honyaki with custom Russian Karelian Birch handle.  I get it tomorrow.

[Hassouni]

Oh shiiiit those honyaki knives are about as close as one can get to a proper katana! Congrats!

[isabellaperrier]

I had also ordered a set of knives from this place.

[rotuts]

I can't get this knife off my mind :

 

http://www.watanabeblade.com/english/pro/nakkiri.htm

 

thanks for the tip !

 

Ill have to find the conversion rate and shipping charges etc etc

[nickrey]

Thank you for the link to Watanabe. I got myself one of these. Sin, the owner, is very helpful and fast in supplying postage, etc. The knife has terrific balance and excellent sharpness. Looking forward to using it for many years to come.

[rotuts]

Excellent !   ive been thinking about that  knife also and these two :

 

http://www.kitchen-knife.jp/pro/santoku.htm

 

Id like a 'wider' knife    although I think of it as taller.

[Hassouni]

I've bought from Bernal Cutlery in SF and Japanese Knife Imports in Beverly Hills.  Both are great but I am looking for something new.  I like hand forged, high quality knives.  My most recent was a Fujiwara 210 white #1 which has changed my kitchen forever - such an amazing knife.  But I'm on the hunt again...suggestions?

 

Maaan so you have a Fujiwara Teruyasu AND a Honyaki? Intensely jealous over here!

[JoNorvelleWalker]

I can't get this knife off my mind :

 

http://www.watanabeblade.com/english/pro/nakkiri.htm

 

thanks for the tip !

 

Ill have to find the conversion rate and shipping charges etc etc

 

That's the one that called to me!  If you learn the cost in dollars delivered to the US, please share the information.

[rotuts]

Im actively trying to resist these knives.

 

[gfron1]

wait til you see what I have coming later today!  Then I need to stop spending money on knives - I've congratulated myself enough for this year!

Maaan so you have a Fujiwara Teruyasu AND a Honyaki? Intensely jealous over here!

[Hassouni]

Oh come on...how can you top those two?

 

You don't have an actual katana coming, do you?

[gfron1]

I already posted in the other Japanese knife thread that's active so I apologize for the repeat.  I'm carefully tracking it on FedEx right now.  Custom handle - Russian keirilian birch.  Sukenari 210mm Honyaki.

[Hassouni]

Oh that, yes, I saw already. You really can't top that!

[rotuts]

gfron1

 

Id love to see your own picture of that knife when you get it.

 

how did you manage the custom handle ?

[Hassouni]

rotuts, it's sold like that

[rotuts]

I missed that

 

I saw it as this :

 

http://www.chefknivestogo.com/hakddachkn24.html

 

it is a thing of great beauty at least.

[gfron1]

Here you go.  My knife splurge is complete. From top to bottom: Sukenari Honyaki white #1 gyuto 210mm with custom Russian Karelian Birch handle, Kato Nakiri white #2 180mm with wenge ferrule handle, Fujiwara Shirogami gyuto white #1 210mm, Fujiwara Shirogami Wa-petty white #1 150mm. The first two are from ChefKnivesToGo.com and the second two I bought in person at Bernal Cutlery in San Francisco.  I've congratulated myself enough for last year. Now on to earn next year's!

 

[rotuts]

Wow

 

may I ask your sharpening system ?

 

EdgePro ?

 

your cutting board system ?

 

what a stunning collection !

[gfron1]

You mean you have to sharpen them!    I'm using 4-stage Kasumi stones.  I'm not wild about them but they're okay.

[Hassouni]

Yeah, one of the biggest annoyances with getting into these knives is the stones! They can cost as much as the knives themselves (although prob not your honyaki)

[dcarch]

Here you go.  My knife splurge is complete. From top to bottom: Sukenari Honyaki white #1 gyuto 210mm with custom Russian Karelian Birch handle, Kato Nakiri white #2 180mm with wenge ferrule handle, Fujiwara Shirogami gyuto white #1 210mm, Fujiwara Shirogami Wa-petty white #1 150mm. The first two are from ChefKnivesToGo.com and the second two I bought in person at Bernal Cutlery in San Francisco.  I've congratulated myself enough for last year. Now on to earn next year's!

 

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

 

dcarch