Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

Japanese knives

Wed Nov 28, 2012 7:53 pm

Seems I am going to my MAC santoku 80% of the time over my western knives so I was hoping Santa Claus would give me a kyuto and /or nakiri for Xmas. My question is this. Within a certain price range and knife type, is there much difference in performance of these knives or should I consider the aesthetics of a particular knife first. Most of them seem to get high ratings from users. Also what are pros/cons of carbon steel knives.

Re: Japanese knives

Wed Nov 28, 2012 8:57 pm

Reasonably similar performance....yes. However, they're not all the same. Some are extremely thin, others are a bit thicker, and everything in between. Typically, all of the Japanese style gyuto's will be thinner than a western chef knife....even the "thicker" ones. The profiles can vary enough to matter too as well as the handle designs.

Now, all of this is splitting a fairly thick hair though. If you only ever got one, you might not ever know the small differences. Go through 70 or 80 and you can find the differences though.

Cons of carbon - Requires slightly more attention to it's care. No leaving with food on it, no leaving wet. It will rust much easier than a stainless knife.

Pros of carbon - Not many any more except the beautiful patina you can get. Some will argue this isn't true and carbon still rules the steel world and I wouldn't argue with them necessarily....although I don't completely agree with the statement. There are some fantastic stainless steels out there now.
Post a reply