It is currently Thu Jul 24, 2014 2:21 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 8 posts ] 
Author Message
 Post subject: First Japanese knife recommendations
PostPosted: Thu Apr 17, 2014 2:12 am 

Joined: Wed Apr 09, 2014 12:10 am
Posts: 2
I'm looking to buy my first Japanese Knife. It will be for a home kitchen.

1. Are you right handed? Yes
2. What type of knife are you interested in Gyuto
3. What size knife are you looking for? 210
4. Do you prefer carbon or stainless steel? Either
5. Do you prefer a western handle or a Japanese handle? no preference
6. How much did you want to spend? Up to $150
7. Do you know how to sharpen? I'm willing to learn.

I've been looking at the knives below and put them in my current order of preference but, would would appreciate any input.

1) Kohetsu Blue #2 - http://www.chefknivestogo.com/kohetsublue1.html
2) Suisin Inox - http://www.chefknivestogo.com/suisingyuto2.html
3) Goko Damsacus - http://www.chefknivestogo.com/goda21gy.html
4) Hiromoto - http://www.chefknivestogo.com/higy21.html
5) Tetsuhiro - http://www.chefknivestogo.com/210gyutonew.html
6) Tanaka Ginsan - http://www.chefknivestogo.com/tagi21gy.html
7) Tojiro DP - http://www.chefknivestogo.com/tojiro-dp-f-8081.html


Offline
 Profile  
 
 Post subject: Re: First Japanese knife recommendations
PostPosted: Thu Apr 17, 2014 3:03 am 
User avatar

Joined: Fri Apr 12, 2013 12:07 am
Posts: 371
That's a very nice selection.

Let's try and whittle it down a little...Do you have a preference on any of the below?
Heavy work horse or lighter laser style?
Taller or shorter height?
Edge retention or ease of sharpening?
Tell use a little about your cutting style(rock, chop, etc.), cutting board, previous knives, home or pro use, etc.


Offline
 Profile  
 
 Post subject: Re: First Japanese knife recommendations
PostPosted: Thu Apr 17, 2014 3:07 am 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 3327
The Kohetsu is a great bang for the buck knife no doubt.
The Tanaka Ginsan should be no lower than #2 on that list.
The Hiromoto is a great classic that will serve you well.
The Suisin is a soft stainless that should take some abuse but I'm just not turned on to it.
The Goko is more flash than function.
Not very familiar with the Tetsuhiro but they have a good reputation.
The Tojiro DP is a good entry level knife for the money but I would reach a little higher if I could.

Just my thoughts.



_________________
Those who say it can't be done are always passed by those doing it.
Online
 Profile  
 
 Post subject: Re: First Japanese knife recommendations
PostPosted: Thu Apr 17, 2014 3:41 am 

Joined: Fri Mar 28, 2014 9:34 am
Posts: 41
On your list I've only used, and currently own, the Hirimoto. I think it's a great knife as an intro into Jknives. You get the best of both worlds with a carbon core but easier maintenance with the stainless cladding. I would suggest going up to a 240 though. It's only a few centimeters difference but it makes all the difference.


Offline
 Profile  
 
 Post subject: Re: First Japanese knife recommendations
PostPosted: Thu Apr 17, 2014 4:16 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1285
Haven't used it, but my instinct on that list is what Jeff said: "The Tanaka Ginsan should be no lower than #2 on that list."


Offline
 Profile  
 
 Post subject: Re: First Japanese knife recommendations
PostPosted: Thu Apr 17, 2014 4:51 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 644
Location: Raleigh, NC
I like the Tojiro DP and the Tanaka for intro knives. The Tojiro gives you an excellent idea what you're getting into at minimal cost. You can evaluate what you like about the knife and use the cash saved toward another knife, if indeed you want another at all. It's similar enough to Western knives you'll be very comfortable. The Tanaka, on the other hand, offers a very modern Japanese knife. Traditional handle, cool new steel.

This is all with a caveat, one I do not add lightly. If you've used carbon steel and are comfortable with it, for $20 more you can get the Kohetsu AS. You bump your budget a Jefferson and you get a knife many people here consider an absolute star, not as a budget knife but just as a knife. This relies on your comfort and/or experience. I think diving right into carbon and Japanese knives at the same time is often unwise. Better to get your "Ooooooooh man I left the knife in tomato viscera!" out of the way on your thrift store Sabatier.

And all that said, if $170 is a monetary stretch on your first Japanese knife but you're confident you'll be up to carbon steel, the Kohetsu B#2 is one of the best deals on the site, period.


Offline
 Profile  
 
 Post subject: Re: First Japanese knife recommendations
PostPosted: Fri Apr 18, 2014 11:09 pm 

Joined: Wed Apr 09, 2014 12:10 am
Posts: 2
mark wrote:Let's try and whittle it down a little...Do you have a preference on any of the below?
Heavy work horse or lighter laser style?

No preference

mark wrote:Taller or shorter height?

Medium to tall

mark wrote:Edge retention or ease of sharpening?

I'm not sure. I'm a novice at sharpening.

mark wrote:Tell use a little about your cutting style(rock, chop, etc.), cutting board, previous knives, home or pro use, etc.

I'm a rocker, but my girlfriend is a chopper. Before, we were using either a bamboo board or a plastic board (whichever was clean). We are looking into getting a crosscut cutting board. As for previous knives, I used a Global chef knife when I worked in a kitchen a few years ago. Currently, we just have cheap western style knives.


Offline
 Profile  
 
 Post subject: Re: First Japanese knife recommendations
PostPosted: Sat Apr 19, 2014 12:26 am 

Joined: Sat Feb 22, 2014 7:33 pm
Posts: 103
Mattsdaug,

You state, "I'm willing to learn" and "I'm a novice at sharpening", not to distract you from the knife but you may also may need to consider some sharpening stones. I know when I decided to take the J Knife plunge I also decided to upgrade my oil stones to water stones.

Good luck with your purchase.

Mike


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 8 posts ] 


Who is online

Users browsing this forum: Pingu and 5 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred