All this knife talk... which Japanese?

jasonjax

jasonjax

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I'd like to try a knife that encompasses all the good characteristics of Japanese made knives.

I'd like a general use knife that has a wicked edge on it. Something that might replace my trusty Tupperware branded chef's knife (surprisingly good for years of my clumsy sharpening efforts.) . I don't want to break the bank, but I don't want to cheap-out either.'

Anyone have some recommendations here?
 
This what ATK said

[ame="https://www.youtube.com/watch?v=e9I_OOPpqqc"]https://www.youtube.com/watch?v=e9I_OOPpqqc[/ame]
 
Buccs knows his cutlery, and I still can't get over Fujiwara's prices... I think you will probably want to look at the Fujiwara FKM series.. Its the closest to a western knife in that the steel is stainless and easy to care for, but will still hold a wicked sharp point for a long time. I have a masamoto (the one in video above, actually...) with a similar steel combination that can go a very long time without needing to be sharpened.

For a good all around knife in the kitchen, I'd go with a Gyuto. I prefer a 210mm but if you like a bigger knife, they are surprisingly light.
 
http://korin.com/Masamoto-VG-Gyutou

Its a little more expensive than they say in the video... Actually the price looks cheaper now than when I bought it (I think it was $185ish back then) But it is worth every penny. If you get it through Korin, take them up on the complimentary western sharpening.
 
Same as last thread I wouldn't recommend buying a knife sight unseen, but during my research a lot of folks seemed to rate the Tojiro GP Gyutou pretty highly and it's pretty inexpensive in case it sucks.

[ame="http://www.amazon.com/Tojiro-DP-Gyutou-9-4-24cm/dp/B000UAQOUA/"]Amazon.com: Tojiro DP Gyutou - 9.4" (24cm): Gyutou Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/315dHtPTOPL.@@AMEPARAM@@315dHtPTOPL[/ame]
 
Once again, ATK's final review of knives leaves me cold. I can only ever recommend that Victorinox for a person that has a hard budget of under $35, and even then, it was not good enough for me. To suggest it is even close to any of those other knives is ridiculous.

I can recommend the Fujiwara and the Masamoto highly, as I have used both and like them both a lot. I am likely to add one someday. I prefer Gyuto for some tasks and my Wusthof for others. There is no doubt that a Gyuto (my current one is over 75 years old, carbon steel and still quite good) is a great detail and speed knife once you adapt your cutting to it.
 
Thanks for all the suggestions. My wife was sent the subtle hint of a URL with the model desired copy and pasted into the email.
 
jasonjax said:
Thanks for all the suggestions. My wife was sent the subtle hint of a URL with the model desired copy and pasted into the email.
Click to expand...
That does sound subtle, when you've been married for a while, I guess you just get to where you can read each others minds without having to be obvious...:biggrin1:
 
landarc said:
That does sound subtle, when you've been married for a while, I guess you just get to where you can read each others minds without having to be obvious...:biggrin1:
Click to expand...

5 years of wedded bliss ... problem is we've been married for 13 years.

Just kidding ... she keeps me on the straight and narrow most of the time, but we are good together. Been a good 13 years. And she brings really large breasts to the deal.... turkey of course.
 
I got my Tojiro knives from http://www.chefknivestogo.com/ at a good price. They have a "in the kitchen" (ITK) series that is fairly inexpensive. Many of the blades aren't stainless coated so they can rust if not dried quickly. It's never bothered me and I like how they look and feel. Not to mention they keep a wicked edge with the hard steel.

I got a Chinese CCK cleaver for working vegetables on a lark and it has become my workhorse in the kitchen. Back then I think they were going for ~$30. I believe they have gone up a bit now but man was that the best $30 I ever spent. I use my really long chef's knife usually only to carve meat, squashes, and melons now. Cleaver does just about everything else vegetable.
 
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