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Mon Mar 24, 2014 11:55 am
I am looking for a badass yanagiba 240mm-270mm. My budget is around $350, any recommendations?
Mon Mar 24, 2014 12:16 pm
Im considering a sujihiki also
Mon Mar 24, 2014 12:35 pm
If you have the room go longer. 270 minimum. I have a longer version of this Shimatani and found it excellent value.http://www.chefknivestogo.com/shaosuya27.html
Mon Mar 24, 2014 12:43 pm
It's a Doi....Keijoro Doi....and you said "around $350". There are several other very nice yanagi for around the same money....but I'd probably go this route if I were in the market for such a knife.
Why, though, considering a suji too??? In lieu of or....? Not at all similar knives really.
Mon Mar 24, 2014 2:38 pm
Adam- I am a yacht chef and I have limited space so I want a versatile sushi knife for slicing fish and cutting maki rolls thats all. I am not an expert on Japanese knives and I am slowly replacing all my old knives for Japanese ones. Around 350, but I have very twistable arms. what is the main difference in performance between the blue steel and the white steel yanagi by doi?
Tall Dark- thanks, I like that knife, are you familiar with moritaka knives?
Mon Mar 24, 2014 2:42 pm
ChefG - do you have any corrosion issues with carbon steel in your saltwater surrounded environment? Just thinkin' aloud
Mon Mar 24, 2014 2:45 pm
Blue versus white is a debate that may forever by in question.
At the end of the day...both are amazing knife steels. Blue, theoretically, holds an edge better and white sharpens easier and can get a bit sharper. All other things perfectly equal, I like white steel over blue due to ease of sharpening, but in full honesty it's splitting a pretty fine hair.
Mon Mar 24, 2014 3:00 pm
Steve- I haven't had any problems with corrosion. I dry and oil my knives daily and they hold up fine.
Thanks Adam, I am leaning very strongly towards the blue. Right now it the decision is between the doi blue and a masamoto http://korin.com/Masamoto-Shiro-ko-Hong ... ry=8549616
Mon Mar 24, 2014 3:26 pm
a Doi is a work of art..
I'd lean towards the doi just to own it but that's me.
Mon Mar 24, 2014 4:39 pm
Keijiro Doi is a living legend that is now retired and no longer making knives. He is considered one of the pioneers in forging blue#2. Let that sink in... a pioneer in forging blue steel. If I was in the market for a high-end specialized tool like a yanagiba I wouldn't hesitate to pick one up.
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