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carbon steel knives help me choose please

Mon Oct 28, 2013 5:35 pm

I am looking for a good gyuto carbon steel knife with the karouchi finish.
240-210mm
Not too thick to avoid wedging
I know how to sharpen but I would like a knife that is easy to sharpen using stones (I am a beginner)
Budget: +or-200$

I narrowed it down to a few knives, feel free to comment/expand this list.

Zakuri blue n.1 http://www.chefknivestogo.com/zabl124gy.html

Yanashin white n.2 gyuto http://www.chefknivestogo.com/yawh1gy24.html

Tsutomy Kajihana Karouchi (my favorite so far) http://www.chefknivestogo.com/tskakugy24.html

Murata Buho Gyuto 210mm http://www.chefknivestogo.com/mugy21.html


Also could someone explain to me why some clients of this site said they had to remove the Karouchi finish for health laws? Is it dangerous?

Thank you!

Re: carbon steel knives help me choose please

Mon Oct 28, 2013 7:20 pm

Consider the Moritaka. It's an excellent knife:
http://www.chefknivestogo.com/moritaka9.html

The finish is not dangerous. It can flake off with use (usually while scrubbing the blade when you clean it rather then cutting with it).

I like the Murata very much too that you listed. The Zakuris are new and I haven't used them yet but they're interesting as well and people seem to like them.

Re: carbon steel knives help me choose please

Mon Oct 28, 2013 7:58 pm

I reckon they had to remove the KU finish for health laws in a professional kitchen.....or they wanted to.

The Moritaka would probably be your best bet with those criteria.

Re: carbon steel knives help me choose please

Mon Oct 28, 2013 8:52 pm

(((((Also could someone explain to me why some clients of this site said they had to remove the Karouchi finish for health laws? Is it dangerous?)))))

Once a year here in California, an FDA representative will come into the kitchen at random and do the top to bottom inspection. One violation our kitchen received, although small, was cooks putting colored tape on there handles to identify who it belongs to(Many own the same knife). The adhesion along with the potential of it possibly ending up on someone's plate was enough to deduct two points. So to have paint on a knife that will come off, means it will come off into your food. I used to have a Moritaka, and removing the paint was a must. But the stink and reactivity of the cladding was so bad, I ended up selling it.

If you are just cooking at home, or just a knifenut like many are here, you shouldn't have to worry as long as you are maintaining them properly.
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