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Switching to Japanese knives...

Tue May 07, 2013 7:28 pm

Greetings everyone,

first time poster here, but I've been browsing the website for quite a while now. I recently got into the industry and I've been using the standard German knife brands you can find in most kitchens, like Victorinox. Seeing all the reviews the Japanese manufacturers are getting I'm seriously considering trying out a Japanese knife. Now, the problem is, where I'm from, the standards are sh*t to say the least and it would take me a while to save up and buy me something like a Konosuke. Also considering I've never even seen a Japanese knife, let alone tried one, I was thinking something a bit cheaper (or a lot cheaper) would be a nice way to go. If I'm not breaking any rules here, I would also like to ask for advice on sharpening stones and a steel that would go well with whatever knife you're recommending.

1. Are you right handed? Yes.
2. What type of knife are you interested in (gyuto, nakiri etc..) Gyuto.
3. What size knife are you looking for? 240mm
4. Do you prefer carbon or stainless steel? I have no idea, but I'm fairly anal about looking after my stuff, so carbon might be ok?
5. Do you prefer a western handle or a Japanese handle? No preference, but I like the look of Japanese handles.
6. How much did you want to spend? $150? If you can find something cheaper, I would be grateful.
7. Do you know how to sharpen? Does using an electric sharpener count? :)

Thank you all in advance.

Re: Switching to Japanese knives...

Tue May 07, 2013 7:47 pm

7. Do you know how to sharpen? Does using an electric sharpener count?

Ehhh, no!! :o

http://www.chefknivestogo.com/fujiwara2.html

or:

http://www.chefknivestogo.com/riar21ca52.html

If you want a decent introduction to a Japanese knife, the Fujiwara carbon is hard to beat. The Richmond, although not Japanese made, is pretty close and uses a better steel.

If you want to step up in the blade dept, this is a nice knife:

http://www.chefknivestogo.com/gokogyuto240mm.html

OOS at the moment, but another great knife:

http://www.chefknivestogo.com/tanakagyuto1.html

Re: Switching to Japanese knives...

Tue May 07, 2013 8:07 pm

The Artifex in AEB-L is an economical stainless entry level knife. http://www.chefknivestogo.com/riar24gy.html

Re: Switching to Japanese knives...

Tue May 07, 2013 8:17 pm

The Fujiwara looks great, and the reviews are nice aswell... What about sharpening stones and a steel to go with it?

Re: Switching to Japanese knives...

Tue May 07, 2013 8:32 pm

Inexpensive way to get started. http://www.chefknivestogo.com/imtwosi1kst.html
Otherwise pick a 1k and 4-6k in the brand of your choice and build from there as you can. All of Marks stones are good quality.
You can strop on the 4-6k to touch up instead of using a rod, but if your set on a rod get the Idahone fine. http://www.chefknivestogo.com/id12cerodwna.html

Re: Switching to Japanese knives...

Tue May 07, 2013 8:37 pm

So I should either go for a 1k/5k stones or a 1k/steel combo?

Re: Switching to Japanese knives...

Tue May 07, 2013 8:43 pm

I would suggest 2 stones or combo stone for sharpening. The rod would only be for touching up the edge between sharpenings or you could touch up on your higher grit stone.

Re: Switching to Japanese knives...

Tue May 07, 2013 8:46 pm

I'll second what Jeff said.

Re: Switching to Japanese knives...

Tue May 07, 2013 8:47 pm

Sorry if I'm being a pain in the backside... I've been browsing through the stones section. What about the glass ones? I'm thinking I could be better off investing a bit more in a set like this one http://www.chefknivestogo.com/sh6pcstset.html

Re: Switching to Japanese knives...

Tue May 07, 2013 9:07 pm

It's a matter of personal preference. I personally don't like the GlassStones as much as others, but others love them A LOT!!

They will all do the job, but when you've tried a lot of stones, you develop preferences for things like how the stones feel.
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