Any fans here of Japanese Kitchen Knives ?

by **Bob_McBob** » Mar 7th, '12, 17:42

Re: Any fans here of Japanese Kitchen Knives ?

by Bob_McBob » Mar 7th, '12, 17:42

I got into Japanese knives in a big way a few years ago, but it didn't get me for anywhere near as much as teaware has over the past year :lol:

240mm Yoshikane SKD gyuto
270mm Ikkanshi Tadatsuna SS gyuto
240mm Tojiro DP gyuto
270mm Fujiwara FKH carbon sujihiki
150mm Tojiro DP honesuki
270mm Watanabe white steel yanagi
80mm Dojo paring knife (a couple of these)

by **JohnnyChai** » Mar 8th, '12, 16:46

Re: Any fans here of Japanese Kitchen Knives ?

by JohnnyChai » Mar 8th, '12, 16:46

Are you forgetting a Mizuno Tanrenjo 240 Blue Steel, Bob McBob?

Facebook · by **Proinsias** » Mar 8th, '12, 21:24

Re: Any fans here of Japanese Kitchen Knives ?

by Proinsias » Mar 8th, '12, 21:24

I got my first nice knife a few months ago. It's a joy to use. A 210mm carbon steel wa-gyuto. I now define sharpness by how much I smile when I cut a tomato.

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by **etorix** » Mar 9th, '12, 07:49

Re: Any fans here of Japanese Kitchen Knives ?

by etorix » Mar 9th, '12, 07:49

Proinsias

thats quite Tosa, who made it

Facebook · by **Proinsias** » Mar 9th, '12, 14:52

Re: Any fans here of Japanese Kitchen Knives ?

by Proinsias » Mar 9th, '12, 14:52

It's a Kochi.

by **beecrofter** » Mar 10th, '12, 18:51

Re: Any fans here of Japanese Kitchen Knives ?

by beecrofter » Mar 10th, '12, 18:51

A good knife well sharpened will slice a tomato so thin it only has one side. Do not wave cutlery like this around for fear of splitting atoms.

by **Bob_McBob** » Mar 11th, '12, 22:43

Re: Any fans here of Japanese Kitchen Knives ?

by Bob_McBob » Mar 11th, '12, 22:43

JohnnyChai wrote:Are you forgetting a Mizuno Tanrenjo 240 Blue Steel, Bob McBob?

That is a Mizuno, but I didn't list it because I sold it quite some time ago when I was paring down my gyuto collection. Very nice knife. I mostly stick to stainless nowadays, though.

by **galatea_chained** » Mar 18th, '12, 17:32

Re: Any fans here of Japanese Kitchen Knives ?

by galatea_chained » Mar 18th, '12, 17:32

I have an 8" Shun chef's knife, and I love it. My Shun and my Wusthof are my most used knives. The Japanese style is great for most cutting and slicing, but I reach for the Wusthof when I need to do heavy duty jobs, like breaking down a chicken.