Any fans here of Japanese Kitchen Knives ?

[Bob_McBob]

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

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)

[JohnnyChai]

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

[Proinsias]

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.

[etorix]

Proinsias

thats quite Tosa, who made it

[Proinsias]

It's a Kochi.

[beecrofter]

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.

[Bob_McBob]

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.

[galatea_chained]

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.

[michael clark]

Yeah! I'm a fan of it.. I have 3 of it and i use it for almost a year!! really sharp!!!

[Teaism]

Haha... one of my dedicated hobby too. I have the Hattori KD

A big fan of Takeda, Shegifusa, Itou and Watanabe. I have quite a number of their knives i.e. Gyuto, yanagiba, Mikimono, Ajikiri, Deba, Banko Bunka,etc.

I also collect some Western knives, eg Catchside (his 63,000 layers damascus sujihiki). I like Murray Carter knives too. Of course my dream one day is a custom made knife by Kramer.

I am also a fan Japanese Natural sharpening stones, Nakayama, Ozuku, Ohira, Naguras, etc etc.

This is one of my hobby since the 90s.

I was very active in knife forum last time.

Nice to share the same hobby with tea hobbyist here.

Cheers!

[Candima]

We have a beautiful Kobayashi knife

[Teaism]

Of course my dream one day is a custom made knife by Kramer.

A Kramer knife ( Sorry OT, it is a US made knife) is up for sale until tomorrow by special private invitation. At USD 6250 I can just afford to drool until my saliva drip into a bucket load.

Cheers!

[wyardley]

I have a Misono UX-10 and also a Sugimoto Japanese made Chinese-style cleaver. Chinese cleaver (CCK slicer) probably gets the most use in our household.

UX-10 was popular for a while, but I think a little over-rated. It is a big pain to put an edge on, and not just because of its hardness, but also doesn't seem to keep an edge that well.

[Fuut]

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

Testified

Of course my dream one day is a custom made knife by Kramer.

A Kramer knife ( Sorry OT, it is a US made knife) is up for sale until tomorrow by special private invitation. At USD 6250 I can just afford to drool until my saliva drip into a bucket load.

Cheers!

Holy ****.. for that money you could also buy a nice wakizashi or katana..

[chingwa]

I have no experience with Japanese knives, though I've been an admirer from afar for years! decades even! Galatea amentioned the Wusthof chef's knife above, and that is probably my favorite knife that I've ever owned... the balance is perfect actually. Do some of these japanese knives have similar balanced characteristics? Or do they start to get uncomfortable?

I'm just curious because I know that while some knives are a privilege to own, other knives are a privilege to use.