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Japanese Knives: The Big Topic

rgruby

By rgruby
in Kitchen Consumer

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

 

I'm a little miffed at Carter Cutlery right now. My knife, straight out of the box had a chip. The chip definitely had a lip the bowed over. I finally sent it back to them to fix. They sent me this message:

 

 
To me that suggests that they think I broke it and sent it back. And there's no way it could have broke in transit, or if it did, then the metal is pretty flimsy. They handled it in the end, but still for $700 I sure as hell don't expect to be blamed for something like that. Anyway, its on its return trip to me.

 

 

I would be more than a little miffed.  I had a small defect in my New West chef's knife and New West replaced the knife and made completely good.  And that knife was a fraction of the cost of yours.  (About 1/3.)

 

I think Carter is off my list of potential knife suppliers.

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

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

daveb

daveb

Posted
Posted

Stranger things have happened in shipping.   I don't think Carter was inferring that you broke the chip off, only that it did not leave the shop that way.  That would be consistent with what I know about Carter.   Regardless it sounds like you are on the way to being made well. 

 

Are they  "replacing" vice "repairing" the knife?  In the original pic that looked like a 3-4 mm chip.  Removing the chip would be a significant change of the knife.  Better he send you a new one to original specs so that you can pit the avocados without fear.

 

Hope you enjoy what may become a heirloom piece.  . 

  • 10 months later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

WatanabeBlade03172016.png

 

It was but a matter of time.

 

Shinichi Watanabe is a pleasure to do business with.  And no PayPal!  I asked Shinichi for a quotation.  I then used google's currency converter and trudged down to the post office for an international money order.  It took about five days for the money order to reach Japan, and another five days for the knife to reach me by express.  I am very pleased.

 

Kintaro-ame.  Knowing my limitations I went with relatively soft stainless steel core.  The handle is enju.

 

The blade feels heavier than I expected and the handle is larger and longer.  All of which are good things.  The cutting edge is mirror finished.  The knife is a delight to hold and I have never handled anything so sharp.  It turns out 180 mm is plenty long for the purpose.

 

From the markings on the enju wood, it appears the knife I received is the exact one pictured on the Watanabe website.

 

I recommend Watanabe highly.

  • Like 4

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

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

paulraphael

paulraphael

Posted
Posted (edited)
On October 6, 2014 at 2:09 PM, rotuts said:

proper technique is just the opposite of what I would have thought :  the flat side of the blade is 'up' and the bevel is down.

 

And every fish is different. Japanese fish butchery is a great hobby for anyone who eats fish 2 or 3 meals a day, loves knives,and has endless free time. The best resource I now is Ittasan's Youtube page.

Edited by paulraphael (log)

Notes from the underbelly

daveb

daveb

Posted
Posted

Beautiful knife.  If memory serves Kintaro-Ame is Watanabe's Damascus?

 

I've a pro line Nakiri from him, stainless clad blue, that is a delight to work with. 

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
57 minutes ago, daveb said:

Beautiful knife.  If memory serves Kintaro-Ame is Watanabe's Damascus? 

 

Correct.  I tried to show it in the picture but may not have succeeded very well.

 

  • Like 1

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

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

daveb

daveb

Posted
Posted

I had a Kintaro-Ame Yanagiba for awhile (almost to pretty to use).  Jon at Japanese Knife Imports sharpened/polished it for me and took a couple of pics.  He was able to catch the detail that eluded me.Jonpicyani1.jpg.f1750046151d9329152ceca1jonpicyani3.jpg.5027a1631b3dd21b5d1fe994

  • Like 3
daveb

daveb

Posted
Posted (edited)

Ahh,  It's a Tadasuna Usaba.  210mm.  Very much a specialized single bevel.  Available from AFrames Tokyo.

 

FWIW here are a couple Nakiri, a 165mm Carter and a 180mm Watanabe.  Carter is a little small for a prep session but fun for onesy, twosy.  Watanabe is like the Energizer bunny.

 

56ed565bcd892_Nakiriviews.JPG.f018b5bd58

 

 

56ed505b04a73_WatanabeNakiriRehandled.th

 

 

 

Edited by daveb (log)
  • Like 1
rotuts

rotuts

Posted
Posted (edited)

some of us do not trust PayPal. There have been significant issues in the past.

 

perhaps not now.  I for one choose not to use them.

 

Ive  ' saved ' on two knives that way.

 

although the Yen is Low, I might breakdown and get one.

 

If I trusted PP, Id probably get three.

 

[ed.: different ones ! ]

 

 

Edited by rotuts (log)
  • Like 2
paulraphael

paulraphael

Posted
Posted
8 hours ago, daveb said:

Ahh,  It's a Tadasuna Usaba.  210mm.  Very much a specialized single bevel.  Available from AFrames Tokyo.

 

 

 

That's the real deal. I love my Tadatsuna gyuto, but haven't yet graduated to the big-boy knives.

  • Like 1

Notes from the underbelly

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
14 hours ago, rotuts said:

Im extremely keen on a nakiri

 

for me it needs to have 'depth'  as I have a large hand   180mm is fine for length

 

this one :

 

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

 

maybe Ill get a quote next week and do the postal order thing

 

Mine is deeper and has a longer handle...

 

http://www.kitchen-knife.jp/special/damascuschefknife.htm

 

Now -- as soon as I finish off my mai tai -- I must go enrobe my hand in its cut resistant gauntlet and put Watanabe's nikiri/nikkiri to the test.

 

Ken-cut cabbage.

  • Like 1

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

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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, daveb said:

Coleslaw!

 

Well, yes.  When you are slicing with a Watanabe it is hard to stop.  I ate about half.  The rest is bagged in the refrigerator to become tomorrow's coleslaw!  Or rather tonight's.

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

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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

No.

 

But this brings up a difficult and painful topic.  I have no way to hone or sharpen it.  I possess western type whetstones -- including a pretty pink natural Arkansas -- on which in my youth I ruined the edge of many a fine blade.

 

Fortunately on the website I saw that Watanabe will resharpen his knives at no cost.*  That's the good news.  The bad news is that a friend whose kids lived in that country informed me it is illegal to ship knives to Japan.  Her son told her:  "Don't do that again."

 

I also noticed on the Watanabe website that waterstones cost more than my knife.

 

 

*"After using a long time, when the blade edge is dull, we are going to resharpen again and again. It's free.(the round of shipping your charge.)"

Edited by JoNorvelleWalker
clarification (log)

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

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

daveb

daveb

Posted
Posted

I'm not going to start a "freehand vs sharpening system" stinkfest here.  Each has their advocates.  There are pros and cons with each.  I like freehand.  Rotus likes Edge Pro.  I would still have a beer with him.

 

Kitchen Knife Forum is a forum that largely supports freehand sharpening.  They'll offer advice on stones, technique and even services.  

 

Chef Knife To Go has a forum that largely supports  "systems" such as Edge Pro.

 

Suggest you spend some time with each and find your comfort zone.

 

In the meantime Korin offers sharpening services close to you (NYC), Japanese Knife Imports is arguably the best in the country and only 3 days away by Priority Mail, Japnese Knife Sharpening is in PA and is also well regarded.  All have quick turnaround.  You're welcome to pm me for any additional info.

 

Enjoy the knife!

  • Like 2
rotuts

rotuts

Posted
Posted (edited)

the issue is not so much 'jigs' or free hand

 

it how steady your hands are in either system.   a high end jig system suits me now as it takes the 'intention tremor' I now have  ( hereditary ) completely out of the

 

equation.   zillion years ago when I had a decent home workshop and did a lot of woodworking  there was a Makita rotary wetstone system that I had

 

and still have most parts with various grit stones that I enjoyed as my chisels were so sharp you could almost shave with them

 

indeed a very old wood workers standard was to be able to shave w a chisel hair off your arm  true story.

 

the point is that these very high end japanese knives need very special care any way you want to provide it.

 

Id also ask those with these  or any quality kitchen knife to consider your knife's best friend, the cutting board.

 

newer ploy boards are very forgiving.  BirdsEye maple, of which over time Ive had a bazillion 'board-feet'   not so much

 

they has to be a quality USA place you can send them out to if you can't do the work your self.

 

Id do a lot of research on this first.

 

OF course, you could send them to me via PM and tell me the angle you want   .....

 

what ever system  you choose   the point of it is to get it done correctly

 

get that poly board :

 

OXO has  several sizes :

 

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

Edited by rotuts (log)
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