We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Oct 16, 2013 4:24 pm
I wonder if you can tell me the difference between the 'Keijiro Doi Blue Steel Yanagiba Mirror 300mm' and the 'Doi Blue Steel Yanagi 300mm Ebony'? Other than the mirror finish.
I know you've sold out of the 'Doi Blue Steel Yanagi 300mm Ebony' but I'm just curious to know if there is any difference other than the mirror finish.
Wed Oct 16, 2013 4:25 pm
They're the same knife with different finishes and handles. http://www.chefknivestogo.com/keijirodoi.html
Thu Oct 17, 2013 2:19 pm
Thanks Mark. Do you know what are the Doi knives you have coming in? I'm after a yanagi and been looking at the Doi's for about a year and obviously they're getting a bit rare now. I've seen Korin have some Suisin knives that Doi made for them but they are quite a more expensive and I'm not sure why.
What's your view on getting the knives sharpened before use? I've heard with single edge knives you should get the flat side sharpened before use.
Thu Oct 17, 2013 2:25 pm
Because these are expensive knives we take a lower margin on them. That may be why they are less.
They're plenty sharp out of the box. If you want the knife finish sharpened my friend Jason is really good and I'll be happy to refer you to him.
We just got some yanagibas that are really good and I think you should consider them. They come opened up or finish sharpened on natural stones, include a saya and are made with aogami super steel which holds an edge a really long time. AS yanagis are rare and I've been looking for some for several years and I was finally introduced to a small blacksmith shop while visiting Japan that makes great knives but until now they did not sell outside Japan. The name of the company is Sukenari. Take a look here: http://www.chefknivestogo.com/suaosu.html
I'll have the items posted in a couple hours. It's on my to do list for today. The tester I've been using for the last 2 months has been great.
Thu Oct 17, 2013 2:31 pm
A lot of what Korin offers in the Doi world is hyped up. The knives them selves are very nice, and very well made. They come with high end touches that don't really make the knives any better at being knives. I've seen several of them.
Thu Oct 17, 2013 10:42 pm
Thanks Mark and Adam. I'll admit my choice of wanting a Doi is probably a bit emotional. I like the idea of having a traditional hand forged knife. I'm not a chef but enjoy cooking at home, I want a knife that's a bit special (it probably won't be used every day) - it will also be a bit of a present to myself. The Sukenari's look very nice also.
Fri Oct 18, 2013 2:04 pm
I perfectly understand that desire....most of us do. And Keijoro Doi is a great forger....perhaps one of the best. His job, though, ends at the forging staging. The knife is ground, sharpened, polished, and handled by some one else entirely.....most likely several other people. It's how the hand made Japanese knife world works. One guy forges, one guys usually grinds the blade and sharpens it, that same guy might polish it if it's got a mirror polish, and another makes and installs the handle.
Fri Oct 18, 2013 2:19 pm
Thanks Adam - that's really interesting to know. By your comment 'It's how the hand made Japanese knife world works' do I take that to mean no matter what hand forged knife I get that'll be the same? I would hope that each person is specialised in what they do though - certainly why forge a great blade only for the people who do the finishing to do a poor job.
Fri Oct 18, 2013 2:28 pm
There are certainly some knife shops where this isn't the case....but as a general rule it's true.
And yes, each person is very specialized in what they do.
Sat Oct 19, 2013 12:57 am
Thanks Adam. I am trying to keep an open mind about other knife makers. Since I'm unlikely to buy many knives like this and it won't be used every day I'm looking for something that is a bit special, maybe has a bit of story behind. I think what attracted me to the Keijiro Doi is the fact he's 80+, a traditional master knife maker, retiring, been making knives all his life, they're hand forged. All that said if there are other similar knife makers out there I'd certainly consider them.
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