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Tue Jul 30, 2013 1:52 pm
Hi, I'm new to Japanies knives so for a beginner what would you recommend. Im looking at buying a "package".
What I'm looking at
sharpening stones 240 1000 5000 8000
block or knife cases
3-5 knives (Nikiri sounds interesting, and a chefs knife and…
is it better to buy a set of knives or is it better to buy one and one?
Also saw that some knives only ships in the us.
Im in sweden. (have a sister in the us)
Tue Jul 30, 2013 2:00 pm
I would recommend you get less stuff now. Start with a good all purpose guyto and a couple stones and use them for a couple months. Then you will have a lot of good feedback from your use of these items to help you decide on other stuff to buy.
So please answer these questions and I'll give you some recommendations.
1. Are you right handed?
2. What type of knife are you interested in (gyuto)
3. What size knife are you looking for?
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle?
6. How much did you want to spend?
7. Do you know how to sharpen? (just learning with stone set that we recommend)
Tue Jul 30, 2013 2:00 pm
It's better to buy one and one.http://www.chefknivestogo.com/knshcoset.html
For sharpening, that's a great start.
For a block, any of these would work:http://www.chefknivestogo.com/knifeholders.html
For good starter knives, look at the Fujiwara Stainless, Tojiro DP, or Richmond Artifex lines:http://www.chefknivestogo.com/riar.htmlhttp://www.chefknivestogo.com/fufkmse.htmlhttp://www.chefknivestogo.com/tojirodpseries.html
Look to buy, in order:
Gyuto - 210mm or 240mm
Slicer and/or Bread knife
Petty - 150mm or so
Then add others as you want.
Tue Jul 30, 2013 5:16 pm
Hi, Thank you for the reply.
1. Im right handed
2. Some that are good for general use, one for meat, one for veggies, then I do not know what is recommended as standard for a good kitchen?
3. I do not know what is recommended i have nothing atm.
4. I do not know. What is the difference?
5. I do not know. What is the difference? (Maybe fun with a Japanese handle if Im going to use Japanese knifes)
6. Im was thinking if there was a package with good value. Otherwise there is no rush so then I can start with 3-4 knifes for around 50-150usd each.
7. I have looked at the video and Im interested to learn.
Knife Sharpening Complete 8pc set
(after that I have no idea) And how do I know that they fit in what knife block?
If anyone can help me put together a nice package I would be very glad.
Otherwise I found some packages but do not know if they are any good compare to the other knifes from you store.
Chroma 8-Piece Knife Block Set 600usd
Comes with The Chef Knife, the Santuko, the Small Chef, the Carving Knife, the Bread Knife, the Boning Knife and the Paring Knife with a Beechwood Duo Block
Global Ikasu 7pc Knife Block Set 400usd
- 8cm paring knife
- 11cm utility knife
- 13cm cook's knife
- 14cm vegetable knife
- 20cm cook's knife
- 22cm bread knife
- Housed in a bamboo block
Shun Classic 9 pc 650usd
- Shun Classic 6" Utility Knife (DM0701)
- Shun Classic 9" Bread Knife (DM705)
- Shun Classic 4" Paring Knife (DM0716)
- Shun Classic 7" Hollow Ground Santoku (DM718)
- Shun Classic 9" Hollow Ground Slicing Knife (DM720)
- Shun Classic 3.5" Alton's Angle Vegetable Knife (DM0721)
- Shun Classic 9" Sharpening Steel (DM0750)
- Shears (1120)
- Bamboo Block (11 slot)
Tue Jul 30, 2013 7:44 pm
Sebastian - I don't know which video you watched, but if you check out these two Japanese Knife Tutorial videos: http://www.chefknivestogo.com/kiknedvi.html
, they should answer most of your basic questions on knife types, steels, handles, sizes, etc. They are about 20 minutes each, but try to watch them both. Mark and I created these to help people new to Japanese Knives.
You'll get some great advice from some real experts in these forums!
Wed Jul 31, 2013 3:39 am
First the answers to your questions.
2. As Adam said start with an 8 or 10 inch gyuto which will be you multipurpose chef knife,a petty knife for small in hand tasks and fine detail work, and then a bread knife of some sort,. Your gyuto can handle both meat and veggies so you definitely don't need to have a separate knives for those two things. I personally don't see the parer as an essential part of the kit especially if you have a 150mm petty.
3. The 240mm gyuto is the most popular size which is just under 10 inches, depending on your counter space you may have to downgrade to a 210mm which is just under 8 inches, but definitely try to stick with 240 as its the best combo of wield-a -bility and size IMO. For the petty a 150mm which around 6 inches works good for me. I use it for in hand work as wells trimming meats and any other super fine detail work. Most bread knives are between 8 and 12 inches but I don't think size is a big deal on this particular knife.
4. Carbon steels are steels which can rust and react due to the absence of chromium. Carbon knives don't require more maintenance but they do need it right away. Never leave carbon knives unattended wet or dirty. As long as you clean and wipe them often carbon knives are great because they take finer and sharper edges than stainless steels. CKTG offers a number of knives that are stainless clad carbon knives which are carbon steels wrapped in stainless steel so there is less exposed knife that will react. These knives are the best of both worlds so definitely check them out.
5. Japanese or Wa style handles are generally lighter than western handles( yo handles) and to some more aesthetically pleasing. As long as you have a proper pinch grip down wa handles shouldnt be a problem for you to use especially if you prefer lighter more blade heavy knives.
6. 50 to 150 per knife is a good budget. Assuming you get 4 knives all at your max of 150 plus the 8 piece set which i believe runs around 190 your top end budget ends up being 800ish which is an awesome amount.
As far as your buying list goes the 8 piece sharpening set is an absolute winner so thumbs up on purchasing that. The other sets you have global, shun, and chroma sets you have listed are not that great and you could do much better for the prices listed. Try and get out of that set mentality, often times a pre made set will fill up your block with a bunch of redundant pieces and useless knick knacks that you never use. Try and individually pick out pieces that way you can taylor for your exact needs, for example i use a carbon steel gyuto as my main knife but have a stainless petty because I work a lot with fruits and need something that won't react and discolor the fruits.
I will leave the specific brand recommendations to others on the forum as I don't have a vast knowledge of the best brands in each category.
Please ask any more questions you may have we are here to help.
Wed Jul 31, 2013 7:34 am
Hi Thanks for the great reply, the Video was great.
Im now thinking
Stone sharpening set
Gyuto 210mm - 240mm
Nikiri 150mm - 170mm
Handle; Wa handle knifes,
Material; Maybe some different ones so I can try what I like to start with. best would be so they are not 100% carbon so it becomes alot of work. Maybe one that are clad carbon knife, stainless clad carbon knife, and maybe one just plain stainless, one damascus steel.
Is the Damascus a steel that does not demand as high level of clean right away? Looks like alot of the damascus steel knifes are more expensive are they generally better?
Anyone has some exampel of a nice package?
Are this good knifes
The Tojiro Nikiri 165mm for 49usd
Tanaka Kurouchi Nakiri 160mm 69usd
Tanaka Damascus Nakiri 165mm
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