Japanese knives' advices

Discussion in 'Cooking Knife Reviews' started by shibby, Nov 9, 2014.

  1. shibby

    shibby

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    Hello,

    I'm currently looking for 1 or 2 knives, so I was thinking of finding those by myself on the internet but it was not as easy as it sounds.

    There are a lot of brand, a lot of knives with a lot of different reviews.

    So I thought about asking in a forum where people can share their experiences and knowledge.

    Hence if anybody has some advice about a brand, a specific model or anything else I would appriciate.

    I am looking for a japanese style knife, with a preference for a Petty, and a Santoku or a Gyuto.

    My budget is not set in stone, I'm willing to pay for high quality knives so it depends on the ratio price/quality of the knives. Ideally, 150-300$ by knives would be good, but as I said if the knife is worth it I would consider spending more.

    I plan to buy a new sharpening stone in order to keep the knives sharp.

    I hope to hear some news soon.
     
  2. phaedrus

    phaedrus

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    Welcome to CT, Shibby.  Have you used the search feature here?  Your question has been asked and answered a hundred times.  I myself have answered it at least 20 times!  No need to type if all out again, there's some great info already written here.  Former member/member emeritus BDL has a great primer here as well.
     
  3. shibby

    shibby

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    Hi Phaedrus.

    Thanks for your welcome, I am glad to be here.

    I already checked a lot of post on this forum, indeed most of them were answered by BDL.

    But it seems to me that the response depends on the person rather than a general rule or ranking.

    I did not took the time to read all the posts or comments on the forum though.

    My main issue here is that I have read a tons of different reviews about different brands. Once a brand is the best you can find and the other time it's the contrary. I am pretty sure there is no "super knife" or "number one brand" but I am kind of lost between all those opposite reviews. Thus, when I find a new review which by chance does not shatter the impression I have from a previous one, it gives me another lead to look for.

    So far I have seen a lot of different knives and could not tel which one are truly better, or at least worth their price.

    I do not have the time right now but I try to check for further information on the forum.

    Anyway thanks for your quick reply, have a nice day.
     
  4. phaedrus

    phaedrus

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    No problem.  It depends a lot on where you are and what you want to do with the knife.  It's always going to be a trade off.  For starters, in what country do you reside?  No use in recommending something if you can't get it where you life.
     
  5. shibby

    shibby

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    Yeah I guess the location influence the recommendation.

    I'm living in France.
     
  6. chefboyog

    chefboyog

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    Tojiro DP Gyutou 21cm.

    I bought one of these last month 72$ in Canada. I like it.
    Tried to post a pic for you but something is wonky with the servers...
     
  7. rick alan

    rick alan

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    We do need a new post entitled, "Where you can buy when you're living in wherefrom."

    JapaneseChefKnives ships worldwide for $7 as you might have noticed.  There is a recent post listing places to buy if you're in Europe.

    But there is no definitive answers as to what knives will best suite you unless you have definitive answers to cover what you are partial to.  You've read a lot about profiles, handles and alloys here, along with faux Damascus and other superficials.  You're going to have to sort and put that together for yourself.

    In the end there are lots of very good knives which you can't go too far wrong with.

    I'll make some definitive statements to cover one important area.  The Iminishi combination stone is a very good one for the money, and get yourself a 12" Idahone for truing and touchups.

    Rick
     
    Last edited: Nov 10, 2014
  8. benuser

    benuser

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    The link is
    japanesechefsknife.com
    The way they have sended me some stuff always avoided me import duties (import tax + local VAT + handling costs). I should add not all custom officers in Europe are as benevolent as ours towards a thick package of 'business papers' from Japan, but I happen to live in an area with a lot of Japanese companies and their nationals.
     
  9. benuser

    benuser

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    I should add that when you buy with a local retailer in Europe, let's say korin-france.fr, you pay full shipping from Japan, full import tax and local VAT and your local shipping as well. Add to that your local retailer's profit margin.
    Obviously they's some huge subvention in the Japanese post's tariffs for individual parcels.
     
  10. phaedrus

    phaedrus

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    I was actually going to mention JCK.  Absolutely great vendor, Koki will hook you up with exactly what you want.  Sorry I sounded curt, that wasn't meant as a reproach but rather a suggestion to dig into the advice already written.  As for suggestions my love for the Kagayaki CarboNext is well documented here.  Great knives for the money.  Moritaka knives are also great if you like Aogami steel (and c'mon, who doesn't?).  You can't go wrong with Konosuke either.
     
  11. benuser

    benuser

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    I would stay away from Moritaka as long as its retailer hasn't addressed the numerous overgrind issues.
     
  12. benuser

    benuser

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    Have a look at the Hiromoto series, both Aogami Super and Ginsanko-3.
     
    Last edited: Nov 11, 2014
  13. shibby

    shibby

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    Thanks for all those advices. I'm still digging into the advices alreay written, and taking into consideration yours.

    Is it easier for you if I give you more information about what I am looking for, how I plan to use them so on and so forth?
     
  14. benuser

    benuser

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    ,,,what you use now, and how you maintain your knives? Sure!
     
  15. shibby

    shibby

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    I don't have great knives, I wanted to bought real ones for a while now.

    Currently I am using a knife from ikea which I sharpen with a ceramic sharpener.

    The plan is to buy a sharpening stone along with the knives.

    I already know how to sharpen a knife with a sharpening stone so I am not affraid of this improvement.
     
  16. benuser

    benuser

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    As you aren't yet familiar with fine cutlery you haven't developed a preference as to different options, as steel type, handle type, weight, balance point, profile, geometry. Get a middle of the road chef's knife to start with. With JCK, have a look at blades by Kagayaki, Misono, Hiromoto.
     
  17. shibby

    shibby

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    Thanks.
    I am looking at Kagayaki, Misono and Hiromoto on JCK they seems pretty good.

    Where do you stand on Konosuke HD? I heard about them quite some time on this forum especially from the famous BDL.

    I am not affraid to pay the price for the quality so the budget is not really an issue, unless you propose me a knife which costs over $1 000. But still I would be glad to knew its name though.
     
    Last edited: Nov 11, 2014
  18. mrbushido

    mrbushido

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    i have the konosuke hd2 270mm gyuto and love it but its a laser so not good for everything and hard use.
     
  19. benuser

    benuser

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    Exactly. Don't start with a laser.
     
    mrbushido likes this.
  20. shibby

    shibby

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    It seems that those lasers are pretty different from the other knives.

    What is the big deal with them?

    Is it that hard to start with a laser?