Japanese Knives

[reyneman]

Last year I went on a search for kitchen knives and the internet led me in many dircetions. Although I had started out looking at some traditional German knives, it seemed that many chefs were migrating towards Japanese styles.

I didn't want a set- in the past I've found many of the included knives went unused. Being able at the time, I bought a couple of top line Henckels and a couple of Japanese knives. After 6 months of home use, I thought I'd share a few PERSONAL observations- YMMV.

I'll state right up front that the Japanese blades were sharper and maintained their edge longer than the Germans. In fact, the knives are so sharp that my wife is afraid of them (at least, that's why she said I needed to keep preparing supper. Hmmm, I wonder...).

I'm a convert- Japanese knives are sharper, harder, lighter, quicker, nicely balanced and easier to use. But...always a but

The thinner, harder blades are easier to chip and take a bit more care. You need to keep them away from frozen foods, bones and the dishwasher.

If you'd like to try a Japanese blade, a consensus best buy seems to be the Tojiro DP line from here (http://www.japanesechefsknife.com/products.html) . The fit and finish is not equal to the best Japanese knives (at triple+ the cost!!!) but the steel is top shelf.

I think the most versatile style is the Gyuto (similar to the Chef's knife), and I'd go with a 240mm- yes, the 210mm is closer to the traditional 8", but the lighter weight, along with the ability to slice larger cuts of meat, makes it viable. I bought a 210mm and wish I'd sprung for something a bit larger. The Tojiro 240mm from the above site is under $60. Another often used style is the Petty (150mm, $36) which is a basic utility knife (OK, being a piker I use the petty more than the Gyuto or Chefs knives, but I'm trying to expand)

The Santoku your wife has been eying up on Food Network is not as versatile a shape IMHO.

Anyone else here use the Japanese knives? Your input?

[Just JP]

I'm a big Kershaw Shun fan. Not cheap, but worth it.

Jim

[jerryjg]

Buy American! Buy Cutco. Still the best( and certainly some of the most expensive). OTOH, I dont see how Japanese cutlery can compete with the best of the Solingen steel. Then again, Japanese steel carries many specialised Blades that I havent seen from der Rhineland. Thats my VERY amateur opinion.

[luvvinvinyl]

Ray, thanks for posting this. I know that we had this discussion at the Fest, but that was very late in the evening (early in the morning?), and I couldn't remember your recommendations.

[hakka26]

I have the two like the Aogami styles pictured.Mine have steel bolsters. Beautiful blades that take one helluva edge. They are ground on one side only. The Deba is a heavy blade, almost 3/8' at the base of the spine. Also had one in the usuba style. Disappered at a bbq when my back was turned :mad: never found another like it. Yanagiba is one fine seafood/sushi knife. If you can get use to it a #1 Chinese knife is great for food prep.

[Fisherdude]

I'll throw in a thought on the Santoku blade. I've really come to prefer it over the standard chef's shape, especially for chopping. The straighter edge on the santoku results in less "rocking" back and forth as you chop. It seems to be a much more natural, less-motion, movement.

I'm a convert!

[theodoric]

Mac and/or Type 311 in my house, in addition to the Wüsthof core set.

[onepixel]

For just about everything I use one Wüsthof Chef's knife. For down right scary sharp I use a long thin blade Japanese sushi knife. I can't read the writting but it slices abalone like butter.

hmm...where did I wander into

[Squidward]

I'll throw in a thought on the Santoku blade. I've really come to prefer it over the standard chef's shape, especially for chopping. The straighter edge on the santoku results in less "rocking" back and forth as you chop. It seems to be a much more natural, less-motion, movement.

I'm a convert!

Well said, me too. I cook ALL THE TIME. I have two sizes of santoku now, neither is ever far from my grasp.

[glen65]

Here ya go.

[Just JP]

Here ya go.

We are talking Japanese knives here. I think Ginsu are Chinese. :lmao:

Jim

[Fisherdude]

From the web site http://www.ginsuguys.com/ginsuyears.cfm

"The Legend Lives On

In fact, it is clear that Ed and Barry's creation, the Ginsu® knife has become a worldwide household name and beloved cultural icon. Why? Maybe it was the catchy yet totally fabricated, Japanese sounding name or the impossible to ignore ads or the colorful, rapid fire copy; or perhaps, it was the incredible versatility, sharpness and durability of the knife itself! Whatever the reason, one thing is certain: people remember Ginsu®-the kitchen cutting tool that can "cut through a nail, a tin can and a radiator hose and still slice a tomato paper thin". Alas, even the world's greatest legends are not completely immune from the harsh light of reality: which is why it probably won't surprise you to learn that Ginsu®, the most famous "Japanese" product ever sold, was really manufactured in Freemont, Ohio by the Douglas Quikut Division of Scott Fetzer. Today, Ed and Barry's former company is owned by Wall Street wizard Warren Buffet, one of the wealthiest and most successful men in America."

Always glad to help!

Edit: Btw, the site says that anything using "2000" after the name is counterfeit merchandise.