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Thu Oct 04, 2012 4:13 pm
I called earlier asking about some knives. Im interested in ordering the doi blue steel yanagiba in either the 270mm or the 300mm but with an ebony handle.
My budget was originally around the $400 price range so im really going over it once shipping and a saya is taken into account. if it would cost too much/be too much of a hassle to special order it, my alternative was to order either the doi blue steel 270mm/300mm or the konosuke ginsan damascus 300 mm yanagiba. However, i really want one with a blonde ferrule to match the ho wood. im not very experienced on how to swap handles/ferrules to if you could help me discuss my options, id be very appreciative.
one last question... what is your opinion on takeda suji's? thanks!
Thu Oct 04, 2012 4:20 pm
The way the handles work is they come as a whole unit so switching out a ferrule on a handle is not something you can do without knocking off the whole handle and replacing it. The Takayukis I've seen usually come with walnut handles and black ferrules but I'm sure if you wanted a blond one they will do it on a custom order.
I would encourage you to try a Konosuke. Their knives are just as good or better and they come with ebony handles with blond ferrules and they're a little less money. This one would be a good choice:http://www.chefknivestogo.com/kofuwh2ya30.html
Better yet I really like sujis better since I find them easier to sharpen. This Konosuke would be a great choice;http://www.chefknivestogo.com/kofuwh2sueb.html
Thu Oct 04, 2012 4:22 pm
I think I would prefer these to the Takeda. I like his sujis least and his gyutos best.
Shosui calls his slicers yanagis but they're really sujis (2 sided) as you said.
Thu Oct 04, 2012 9:18 pm
What draws you to the Doi? If it is that they are reliably well made, then get the Konosuke, they are good too. If you are trying to get a good yanagiba to USE, you will not notice the difference between the two.
If it is Keijiro Doi himself that you want to own a piece of, then spend the extra $30 on it. It's a lifetime purchase. His has a dragon on it too.
Fri Oct 05, 2012 1:18 am
Doi is really my preference. Could I please get a quote for the 300 and 270 with an ebony handle and black ferrule in blue steel? I'm not a fan of the dragon haha
Fri Oct 05, 2012 11:30 am
CKTG doesn't have one of those in stock, and you can't order one, because Master Doi retired. So you have to find someone who has one in stock.
I found two online exactly like you are describing--blue steel, no dragon, 270-300mm and ebony/black horn handle. They are $1,000.
I assure you that you will not notice the difference in performance between a $1,000 Yanagiba made by Doi and a $200 one made by Tanaka without skilled training.
Are you doing sashimi a lot? I have to say, a Yanagiba is not as good at anything else. A sujihiki is a better choice for a non-sushi-chef. It is also easier to learn to sharpen.
Fri Oct 05, 2012 5:41 pm
Thanks for the help Eamon. I just got moved to the sashimi section at my restaurant so I'll be using the knife a lot.
A friend of mine recommendes the masamoto kk line...
You guys seem really keen on konosuke. Do you have any experience with their ginsan 3 Damascus knives?
Fri Oct 05, 2012 6:49 pm
I can do the doi with a custom handle on it for you. I've been thinking about doing one for a while and it would give you control over what the handle looked like. It would be a fun project and would only take a couple weeks. Something like this would look cool:http://www.chefknivestogo.com/noname4.html
Sat Oct 06, 2012 9:28 am
whats that ferrule made from? im not a fan of contrasting colours though to be honest..
im super interested in maybe a custom handle though! if i dont get the doi, ill probably end up regretting it in the future.
ill look up some handle ideas. please feel free to send me anymore ideas if you have them. im definitely not going to get any sleep tonight
Sat Oct 06, 2012 10:13 am
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