- Joined Jun 1, 2015
Any chefs here in South Eastern Florida that know of any Japanese knife dealers. Im not looking for a miyabi or shun that can be found in stores. Or if you bought them online, which online vendor do you recommend?
And those are reputable ?
There are a number of online vendors with free or cheap shipping.
Depends on what you're looking for.
http://korin.com/site/home.html (doesn't have free shippng, but I find their industry discount basically offsets shipping)
Anyway if you give us more info about what you're looking for, I have more specific recommendations
-what kind of knife are you looking for? Chefs, petty, slicer, etc, and what length?
-stainless or carbon?
-Left or right handed?
-western or japanese handle?
Also what are you doing about sharpening?
thanks for the help, and whos jon??I've had good experiences with all of them or I wouldn't recommend.
I think for what you're looking for,BTW what I shop for a lot too, you won't find much at korin. A fine retailer bit they do a lot of western handled stainless except for their traditional single bevel knives.
The JNS lines I like a lot. they are all on the heavier side not lasers. Itinomonn I have personally and you can read my review. Kato workhorse is out of your budget. They have another line with very good reviews http://www.japanesenaturalstones.com/toyama-noborikoi-kasumi-gyuto-240mm/
Also in the same vein, wakui over at bernal cutlery. They only offer stainlesa clad carbon now but a few weeks ago their carbon line was a great deal at $214 for the 240mm. Rumored the maker formerly was doing itinomonn line and they do look similar.
Kochi at JKI is also really good. The stainless clad are all out of stock, they go fast, but carbon is around. I have suji from this one it's one of my favorites. JKI also has lasers in gesshin ginga. A few others might interest you. I highly recommend calling Jon about his inventory. Also he'll sharpen before sending out if you ask. You won't find many better sharpeners. His YouTube playlist is a great resource
when i looked into them it said they were supposed to have excellent food release.Jon broida at japanese knife imports.
Takedas vary. Later ones have very sharp shoulders. Still very thin and good cutters but could definitely benefit from a regrind. I moved away from laser thin knives in favor of more convexed ones for food release. I still have all kinds though and lasers certainly excel at some tasks