TeaChat

Oh no , I just discovered Japanese cooking knives ; the start of a new obsession !

... that could really put a hurt on your wallet! They are really spectacular nevertheless.

any particular that you favor ?

Sorry! Unfortunately, years ago I "invested" in Henkels and Wusthof classic styled. They are still beauties today.

I have not been able to justify another cuttlery "investment." So, I try not to look closely for fear I will catch the fever! Hm, I could justify some sushi knives ...

I tend to be really OCD about the knives ...

Yes, I have several that are among the most used in my kitchen, along with some kitchen shears. Can't recommend any brand names, but I got some from the Japan Woodworker and a couple directly from a knife shop in Kappabashi.

Here's a Tosagata sashimi knife for $85 (scroll down)
http://www.bestmadeco.com/collections/home
http://www.bestmadeco.com/collections/f ... himi-knife
I've handled some Japanese pro knives but I'm also drawn to the country style ; they just seem to go with donabe rice cookers , tetsubin , and cast iron skillets .

I have a Misono UX-10, which is great, though more challenging than some to sharpen.

I have to say, though, we have a carbon-steel CCK Chinese cleaver (probably about $30) that is the primary all-purpose knife in our kitchen.

Yup.... buy a new one every time I am in Japan. I try to purchase direct from craftsmen whenever I can, but Kapabashidori in Asakusa, Tokyo is a great place to find stuff also.

Yes.. they can get pricey... but GOOD handcrafted work is like that. Beauty and high touch combined with precise function is a wonderful thing.

best,

.....................john

Cookbook author, Harris Salat , http://www.japanesefoodreport.com , went on a quest for "Japanese Steel" .
This blade slices, it dices , by Harris Salat
http://www.salon.com/2008/02/01/japanes ... singleton/

I have run a professional sharpening service for about 25 years now.
In my opinion once you get beyond cheap consumer cutlery the most important thing is a handle that comfortably fits your hand.
While I prefer a fully forged piece of cutlery you can find plenty of cutlery ground from a stamping that will serve you well. Take a look at Chicago Cutlery as an example where 20$ will buy an excellent piece of servicable cutlery.

Of course in a market directed at stainless and granite kitchens for the Biff and Muffins of the world who make more reservations than meals, the sky is the limit. If you want a fully forged, pattern welded and etched piece you can easily spend 1000$

beecrofter wrote:If you want a fully forged, pattern welded and etched piece you can easily spend 1000$

A good Japanese blade made in the same tradition as the katana can go well beyond that too.

best,

.....................john

This is only in Japanese but here is a guy I met that makes Japanese kitchen knives, reasonably priced.
https://twitter.com/#!/616cairns Twitter
http://kyototakegami.blog102.fc2.com/ Blog

Chip wrote:Sorry! Unfortunately, years ago I "invested" in Henkels and Wusthof classic styled. They are still beauties today.

I have not been able to justify another cuttlery "investment." So, I try not to look closely for fear I will catch the fever! Hm, I could justify some sushi knives ...

I tend to be really OCD about the knives ...

I too am very OCD about my knives. I have a set of Wusthof Grand Prix's and some loose pieces of Shun Classic's My fave is the Shun Santoku. I yell at my family if they leave them laying in the sink with other stuff....

sure, i have a few

one i always thought was a cheap chinese turned out to be a Tosa [country-style] when i cleaned it, un-bent and polished/sharpened it a bit .. ive only had it for at least 30 years

back in the day i had a Dover facsimile book of ONLY japanese cook knifes

its far too easy to spend too much on http://japanesechefsknife.com/Page.html << some quite affordable decent one here from the Seki City boys

they take paypal, and their tracking is wonderful, well, till it gets in-country

id really like an Shosui Takeda cook-knife, i cant justify it atm tho, i haz enough cutty tings http://shop.niimi.okayama.jp/kajiya/en/index_e.html

his english is good too, he travels a bit, to shows n that

Japanese Knife Maker List :
http://www.foodieforums.com/vbulletin/s ... shi+hamono