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 Post subject: first handmade Japanese knife
PostPosted: Wed Mar 06, 2013 4:40 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hello! My name is Ryan Murphy and I am very interested in purchasing my first handmade Japanese knife. My knowledge is very minimal, actually non existent so I thought I would email to get some recommendations. I would like a knife that can handle vastly any prep I throw at it, that could be my workhorse. I always take great care of my knives so if "the one" would need some extra TLC that is no problem. I really like the look of the Tekada knives, the unpolished look, and also the Kiritsuke style. I do tons of prep everyday so a knife that can hold its edge is essential. I look forward to hearing from you, feel free to ask any questions so you could possibly make a better recommendation.
Thanks!
Ryan



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 Post subject: Re: first handmade Japanese knife
PostPosted: Wed Mar 06, 2013 4:48 pm 
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Location: Madison Wisconsin
Hi Ryan,

There are a bunch of knives that would fit the bill.

If you're interested in the Takeda I encourage you to try it. His gyutos are iconic and they're one of the top selling knives on our site. He's runs a small shop and is very commited to making good knives. I love his gyutos in particular because they're tall. They scream "I MEAN BUSINESS" :)

There are others.

This is a great workhorse knife with SKD (very good and hard semi stainless steel clad in stainless) steel and beautifull tsuchime finish. I just got them in from Konosuke and I'm very impressed:
http://www.chefknivestogo.com/kots24gy.html



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 Post subject: Re: first handmade Japanese knife
PostPosted: Wed Mar 06, 2013 6:14 pm 
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You know, I can't recommend against a Takeda....he makes a great knife.

The only thing I'll say is that you mention the kiritsuke...that is a very flat edge profile. Just keep that in mind. All Japanese gyuto's have a flatter edge than a Western chef's knife...but the kiritsuke is that much flatter. It takes some getting used to.



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 Post subject: Re: first handmade Japanese knife
PostPosted: Fri Mar 08, 2013 8:51 pm 
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As for getting your first Japanese knife, if you want to get a workhorse type knife, you might want to shy away from getting a Kiritsuke. While the thin tip is nimble and great for veggie prep, it can be a bit of a "sticker"... as in, it likes to stick into the board like a needle, or into your ingredients, making handling it a little more dangerous, in a way. There's a very small learning curve to using a Kiritsuke all the time, so I'd personally go for a gyuto.

You're looking for a workhorse as I understand, so I'll give you a few good choices in different price ranges.

Workhorse under $100 - Yamashin White #1 gyuto 210mm http://www.chefknivestogo.com/yawh1gy21.html

if you want to spend slightly more you can get the 240 in that same knife.

Also the Fujiwara FKH series will give you a taste of a slightly thinner workhorse that takes and holds a good edge. Just a little reactive at first, but that goes away. http://www.chefknivestogo.com/fujiwara2.html

Between 100 and 200 - Masamoto VG series, a serious piece of knife, great workhorse, often underrated IMO. http://www.chefknivestogo.com/masamoto-chef-knife.html

And a more nimble knife, slightly less of a workhorse, but I expect to stand up to most anything you throw at it, the Tanaka Damascus. http://www.chefknivestogo.com/tanakagyuto1.html

And a lot of the knives from the Richmond line will fit the bill too. http://www.chefknivestogo.com/richmondknives.html

Between 200 +, for hand-hammered finishes check out the new Tetsuhiro http://www.chefknivestogo.com/newknives.html

and Konosuke http://www.chefknivestogo.com/koskdts.html

and like ya'll pointed out before, Takeda makes a great workhorse knife too.

and other workhorses in the category start to taper off as generally the more expensive the knife, the thinner the grind... not to say that some people don't use a Laser for everything, it's all based on just how much punishment you expect to put it through. There are more workhorses out there, but we'll narrow that down after you get a better idea of what you are looking for.

Thanks :mrgreen:



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 Post subject: Re: first handmade Japanese knife
PostPosted: Fri Mar 08, 2013 10:52 pm 

Joined: Fri Mar 08, 2013 10:30 pm
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thanks for all the suggestions, theres so many choices I cant seem to make a decision. Any thoughts on carbon vs non?


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 Post subject: Re: first handmade Japanese knife
PostPosted: Fri Mar 08, 2013 10:56 pm 
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Yeah, that's a tough choice too. :)

If you are good at taking care of the knife, carbon is great.

With the new stainless steels though....AEB-L being a favorite of mine....I tend to lean towards stainless in my personal collection.



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 Post subject: Re: first handmade Japanese knife
PostPosted: Sat Mar 09, 2013 1:39 am 

Joined: Fri Mar 08, 2013 10:30 pm
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Basically want something that can handle EVERYTHING I throw at it with ease. I dont expect to beat the hell out of it but I also am not going to keep it on a rack at home, it will be coming to work with me everyday. I dont know why but I keep going back to the Takeda


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 Post subject: Re: first handmade Japanese knife
PostPosted: Sat Mar 09, 2013 5:10 am 
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You keep coming back to the Takeda, because it's a beautiful knife. I wish i could afford one. I've tried the Nakiri and it was better than knives 3x as much. He's got some good little videos on sharpening too, with his special stone. I'd probably grab that too, and sharpen it the way he recommends.



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 Post subject: Re: first handmade Japanese knife
PostPosted: Sat Mar 09, 2013 2:10 pm 

Joined: Fri Mar 08, 2013 10:30 pm
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I finally decided and just placed an order for a Konosuke Tsuchime. Cant wait!


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 Post subject: Re: first handmade Japanese knife
PostPosted: Sat Mar 09, 2013 2:12 pm 

Joined: Fri Mar 08, 2013 10:30 pm
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Also i was wanting to get a saya for it but the 240mm konosuke are out of stock, does anyone know of an alternative?


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