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Message
Japanese knife style
Posted on 11/30/21 at 10:01 pm
Posted on 11/30/21 at 10:01 pm
Greetings f&d fam.
I'm looking to get my first Japanese knife. Settled on vg10 steel or something clad for protection. I currently have a few cheaper chef knives, a kiwi nakiri, dexter boning knives, bread knife, etc... I have the bases covered, I just want a beautiful Japanese knife.
Whick style would you go with? I'm leaning towards a 210mm kiritsuke. It's like a long bunka basically. Would this be versatile enough? The tip is different than anything I have.
I do have a whetstone and can sharpen, and a honing rod.
Budget is about $300.
Looking hard at this one.. I've handled it at coutelier.
I'm looking to get my first Japanese knife. Settled on vg10 steel or something clad for protection. I currently have a few cheaper chef knives, a kiwi nakiri, dexter boning knives, bread knife, etc... I have the bases covered, I just want a beautiful Japanese knife.
Whick style would you go with? I'm leaning towards a 210mm kiritsuke. It's like a long bunka basically. Would this be versatile enough? The tip is different than anything I have.
I do have a whetstone and can sharpen, and a honing rod.
Budget is about $300.
Looking hard at this one.. I've handled it at coutelier.
10
Posted on 12/1/21 at 7:47 am to GEAUXLPOST
I have a Kessaku and a Takamura . Both are great and much cheaper . Making the assumption your either rich or a master chef ?
Posted on 12/1/21 at 7:51 am to Tigre85
quote:
Making the assumption your either rich or a master chef ?
For wanting a $200 chefs knife?
Posted on 12/1/21 at 8:07 am to KosmoCramer
I am that guy who could afford a Lexus but drive a Toyota . Get the point , I'm tight . For $ 200 you could get a great Japanese or german chefs knife , boning knife , and a paring knife .
Posted on 12/1/21 at 8:34 am to GEAUXLPOST
I'd honestly go with a Gyuto or Santoku first.
Chef Knives to Go is a great company though. I've bought three knives from them, and all three were well worth the purchase.
I use my Santoku the most over all my other knives if that helps any. It's by far the most versatile.
Chef Knives to Go is a great company though. I've bought three knives from them, and all three were well worth the purchase.
I use my Santoku the most over all my other knives if that helps any. It's by far the most versatile.
Posted on 12/1/21 at 8:38 am to Tigre85
I'm neither. I have a set of rada cutlery knives I was gifted about 15 years ago, a dexter Russell that is 10 years old I use for cleaning fish, a $35 chefs knife from Amazon, and a $6 kiwi nakiri... I don't think a $200 hand forged Japanese knife for Christmas makes me rich.
I love to cook and have always wanted one high quality knife, makes you smile when you use it.. I cook at least 4 nights per week, it would definitely be used.
I love to cook and have always wanted one high quality knife, makes you smile when you use it.. I cook at least 4 nights per week, it would definitely be used.
Posted on 12/1/21 at 8:40 am to Centinel
Thanks for your input! I'll check those out, any guidance on maker?
I'll probably support Coutelier since they are a local company.
I'll probably support Coutelier since they are a local company.
Posted on 12/1/21 at 8:49 am to Tigre85
Got this 10.5” bocho for BIL for Christmas…he’s a fisherman, so hopefully I’ll get some raw fish out of it.
https://www.wokshop.com/newstore/product/sashimi-bocho/
https://www.wokshop.com/newstore/product/sashimi-bocho/
Posted on 12/1/21 at 8:54 am to GEAUXLPOST
My first one was a santoku, and have gathered nakiri, Chinese cleavers, and a Moritaka Hamono kiritsuke. All to say if it’s your first I would suggest a gyuoto to start. You’ll figure they all have their purpose but I’ve been finding myself wishing I had more of a western style lately for onions mostly. I was lucky enough to grab one from Iron Grove Tool Company the other day.
For general vegetables I really like the nakiri style because you can essentially use a vertical motion only. Not sure how most people feel about him, but I ran across a video from Ryky at Burrfection last night discussing exactly what you’re asking. I purchased my Moritaka from him and when I noticed I had a broken tip he answered my questions within 24 hours with videos and suggestions. Just ordered some wax and oil from his site last night and got the shipping notice already this morning.
Japanese chef knives under 200
For general vegetables I really like the nakiri style because you can essentially use a vertical motion only. Not sure how most people feel about him, but I ran across a video from Ryky at Burrfection last night discussing exactly what you’re asking. I purchased my Moritaka from him and when I noticed I had a broken tip he answered my questions within 24 hours with videos and suggestions. Just ordered some wax and oil from his site last night and got the shipping notice already this morning.
Japanese chef knives under 200
Posted on 12/1/21 at 12:11 pm to GEAUXLPOST
I have a 210mm Gyuto I bought from Coutelier that I use probably more than my German steel.
Posted on 12/1/21 at 12:49 pm to GEAUXLPOST
quote:
I love to cook and have always wanted one high quality knife, makes you smile when you use it.. I cook at least 4 nights per week, it would definitely be used.
Don’t listen to the haters, get a good knife it’s worth every penny. I have two pretty basic Shun’s and even at the lower level (both were $100ish) they make a world of difference.
Posted on 12/1/21 at 1:09 pm to Centinel
quote:
I use my Santoku the most over all my other knives if that helps any. It's by far the most versatile
I have not found a use case that I was not perfectly happy using my Santoku for.
Posted on 12/1/21 at 5:26 pm to GEAUXLPOST
Get to Coutlier in NOLA. Coutlier
I have bought two knives from there, a Nikiri and a 230mm Gyuto. Both times I handled no less than 20 knives before making a purchase. They will listen to what you're looking for and then lay out 10 or more knives for you to handle. You make some comments about what you like and dislike and then they add more knives to your narrowed preferences. It was honestly once of the best service experiences I've had. Couldn't recommend highly enough.
Also, don't listen to the weenies here. There is a very noticeable difference when you're using a good knife that's worth the money
I have bought two knives from there, a Nikiri and a 230mm Gyuto. Both times I handled no less than 20 knives before making a purchase. They will listen to what you're looking for and then lay out 10 or more knives for you to handle. You make some comments about what you like and dislike and then they add more knives to your narrowed preferences. It was honestly once of the best service experiences I've had. Couldn't recommend highly enough.
Also, don't listen to the weenies here. There is a very noticeable difference when you're using a good knife that's worth the money
Posted on 12/1/21 at 7:37 pm to GEAUXLPOST
Posted on 12/2/21 at 7:10 am to GEAUXLPOST
I have this Yoshihiro and love it.
Posted on 12/14/21 at 7:26 pm to VABuckeye
Ended up with this beast from Coutelier. It's a kiritsuke tipped gyuoto. Loved the flatter profile and the overall ergonomics felt great. Aogami Super Carbon steel core with a hardness of 63 hrc, so it should retain that edge and sharpness for a while.
Posted on 12/14/21 at 8:20 pm to GEAUXLPOST
I have a Deba and a gyuto from chef knives to go. I also picked up some Tojiro steaks knives in VG 10.
I’ll add that their forums are filled with tons of info. There is a thread that you can answer a set list of questions and you will get some formative information based on your answers from a lot of informed people. That is if you haven’t done that yet.
I have the Daovua Deba, which is an inexpensive knife made out of leaf springs and my gyuto is a Tanaka 210. I’d say to make sure you one of the CKTG blade protectors/covers. They’re cheap and will protect your edge when not in use. They aren’t as durable as the German steel. However, they’re easy as hell to sharpen though. At least mine are. I prefer the Wa handle personally.
Edit: didn’t see your last post.
Nice looking knife!
I’ll add that their forums are filled with tons of info. There is a thread that you can answer a set list of questions and you will get some formative information based on your answers from a lot of informed people. That is if you haven’t done that yet.
I have the Daovua Deba, which is an inexpensive knife made out of leaf springs and my gyuto is a Tanaka 210. I’d say to make sure you one of the CKTG blade protectors/covers. They’re cheap and will protect your edge when not in use. They aren’t as durable as the German steel. However, they’re easy as hell to sharpen though. At least mine are. I prefer the Wa handle personally.
Edit: didn’t see your last post.
Nice looking knife!
This post was edited on 12/14/21 at 8:34 pm
Posted on 12/15/21 at 9:43 am to GEAUXLPOST
lovely knives in here. i want to love japanese knives but i cant get over the lightness, thin handles and blades. i just like the western style "beefiness" too much.
that being said my favorite knife is a santoku.
that being said my favorite knife is a santoku.
Posted on 1/2/22 at 11:34 am to caro81
I got a set of Shun Classics for Christmas. Really liking them so far. Ordered a Nakiri this morning.
I’ll keep my Wustof chef knife around for some things though
I’ll keep my Wustof chef knife around for some things though
Posted on 1/2/22 at 6:28 pm to gmrkr5
I got a set of Shun knives last year and they are so thin, I'm scared to use them.
I'm planning a trip to Coutelier this week to handle a few knives myself. I cook several times per week and think I'd like to start collecting kitchen knives.
Hopefully I can refrain from coming home with more than 1.
I'm planning a trip to Coutelier this week to handle a few knives myself. I cook several times per week and think I'd like to start collecting kitchen knives.
Hopefully I can refrain from coming home with more than 1.
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