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Re: Need help for a first Japanese quiver!

Mon Dec 30, 2013 3:21 pm

Mark's at info@chefknifestogo.com

All the knives on your final list will be just fine for a lefty (I'm a lefty). The only possible issue might be the D handle on the Tanaka Sekiso. As I said, if you pinch grip while cutting, it's probably not going to be an issue for you at all. And, as Bikeman mentioned, you can easily sand down the handle to remove the "D" bump if you wish.

Check out the first segment in the 2nd video on Mark's educational page: http://www.chefknivestogo.com/kiknedvi.html for more info on handles and pinch grip vs. racket grip.

Re: Need help for a first Japanese quiver!

Mon Dec 30, 2013 4:34 pm

He is the owner of CKTG, usually posts as chefknivestogo on here :) You can also email him from the website as well.

Re: Need help for a first Japanese quiver!

Mon Dec 30, 2013 11:37 pm

I've always pinch gripped. Are there pros that use the racquet grip? Ive always thought pinch was the way to go.

Id go with the tanaka right now if it wasnt for the D shaped handle. Is the Hitachi paper steel a blue #1 or blue #2? Ive read good stuff on AS and blue #2.

For a new sharpener would the tanaka or kohetsu or masakage do good?

Re: Need help for a first Japanese quiver!

Tue Dec 31, 2013 12:01 am

The Tanaka is a Blue paper #2 core steel.

Any of the knives would be pretty easy to sharpen on the stones - much easier than most of the stainless steels you'll encounter, especially on cheaper knives. That's the great thing about good carbon steels :-). Getting a good sharp edge is a matter of practice and skill. Use your existing knives and friends/neighbors, etc. to practice on until you feel comfortable tackling your new Japanese blade.

Re: Need help for a first Japanese quiver!

Mon Jan 06, 2014 1:02 am

Here's my two cents.

I really do like Santoku knives for the daily grind and if you have minimal cutting space. They are versatile and can do many jobs, such as vegetable prep, meat portioning, cutting whole chicken. Now sure it won't for example de-bone a chicken as well as a honesuki style, but it does fine for the most part.

If you're like me, I'd purchase one nice general work horse and find what you like and don't like. From there get some stones, you don't need to start off crazy 2-3 stones to start will give you enough to practice on.

Now you have a nice knife that you can build a list of what you want for your next knife. Longer, shorter, vegetable prep vs protein prep.

This is the steps I have taken and I'm loving it. Sure it might not be textbook to what other people say, but it's the journey and not the destination.
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