New thread. New questions. New answers?

40
11
Joined Jun 14, 2016
Ok, some posts I've made have given me lots of info and knowledge. However, I have some new questions and parameters for knives.

First, can someone give me the rundown on edges (single, double, micro bevels?)

I've got a end grain cutting board, so I've got that going for me! :)

My price range is $150 max. I'm looking for a Gyuto, but could be persuaded into a different style that someone recommends. I'd like a WA-handle, but it's not necessary. It will be my main knife for a while. I.e. cutting veggies, fruit and boneless meat is what I mainly do.

Basically, I'm looking for information to be more knowledgeable about J-knives, and suggestions for a knife under but up to $150.

Thanks!
 
1,061
44
Joined Aug 6, 2015
Single bevel - think usuba, deba, yanagiba. Not appropriate for what you're wanting.

Double bevel - when used to mean a bevel on each side of the knife (as opposed to a compound bevel)- pretty regular stuff - think gyuto, petty, etc.

Micro bevel - very tiny bevel applied at a higher angle for various purposes - have a thinner behind the edge geometry with a bit more durability or stability, etc.
 
40
11
Joined Jun 14, 2016
Single bevel - think usuba, deba, yanagiba. Not appropriate for what you're wanting.

Double bevel - when used to mean a bevel on each side of the knife (as opposed to a compound bevel)- pretty regular stuff - think gyuto, petty, etc.

Micro bevel - very tiny bevel applied at a higher angle for various purposes - have a thinner behind the edge geometry with a bit more durability or stability, etc.

THANK YOU! haha!

Any recommendations for a knife?
 
2,865
236
Joined Nov 15, 2012
Pooled together folks here could name over a hundred probably that fit the bill.  Have you tried viewing recent posts for ideas?
 
1,061
44
Joined Aug 6, 2015
 
ARGH! This is why I wrote this:

Article -- Japanese Knives 101

Could we PLEASE have this up as a sticky?

(And it's still got gaps and stuff that needs tinkering -- those of you who are experts on bits and pieces of this lore, can you fill in?)
Great idea.

Might try to fill in just a touch - hesitant to do more than minor tweaks or additions.

Also...I remember digging once and running into your extensive post on the history of home and professional Japanese knives and origins of the santoku. Good post, good read.
 
2,485
492
Joined Oct 9, 2008
 
Great idea.

Might try to fill in just a touch - hesitant to do more than minor tweaks or additions.

Also...I remember digging once and running into your extensive post on the history of home and professional Japanese knives and origins of the santoku. Good post, good read.
Thanks!

The big article has MAJOR gaps in two places:
  • Steels other than carbon -- I know almost nothing
  • Specific knives and brands -- I usually feel like most readers here know far, far more than I
The santoku thing -- was that maybe this article?
I don't know, do others think that would be useful as a sticky? I don't feel like it comes up all that often. 
 
1,061
44
Joined Aug 6, 2015
 
Thanks!

The big article has MAJOR gaps in two places:
  • Steels other than carbon -- I know almost nothing
  • Specific knives and brands -- I usually feel like most readers here know far, far more than I
The santoku thing -- was that maybe this article?
I don't know, do others think that would be useful as a sticky? I don't feel like it comes up all that often. 
Also, Blue #1 is seen sometimes, and it seems like Blue Super is seen more commonly than before. 

Yep! Thats the santoku article. Mentioned it not so much as another sticky-worthy candidate but as appreciation for a nice read.
 
2,485
492
Joined Oct 9, 2008
 
Also, Blue #1 is seen sometimes, and it seems like Blue Super is seen more commonly than before. 
Really? See, shows what I know. I knew about Aogami Super, now that you mention it, but I have no idea what the difference is from regular Blue #2.

On a quick skim, I have noticed a couple of other issues in that article, and will get to fixing them one of these days.
 
564
17
Joined Dec 3, 2010
I am going to make a bold statement here lol

It would be a great idea to have a sticky on all the major things related to "what J knife should I get".

Beyond the popular things that would seem to be agreed by most (difference from typical German stuff, types, styles, profiles, brands etc) there could even be a link section broken up by brand to previous threads that address specific comparisons, reviews and related info.

I could even see a sub section with multiple sub sections just on sharpening alone.
 

Latest posts

Top Bottom