4.7 out of 5 stars 2,060. We probably don't care that a knife cuts too well, but is 10 grams too light. If anyone could point me to a spot to maybe read a bit about the history of the current japanese knife market I would be super interested to read. QUICK VIEW. I would avoid sets, you'll only ever use a chef's knife and a paring knife. They’re used for everything from the tough work of hacking up a chicken to more delicate tasks such as mincing herbs, and everything in between. In Kyoto it’s aritsugu, yagi and kikuichimonji. Japanese chef knives are known for their quality and craftsmanship. The names on Japanese knives are often branding or shop names rather than the names of the forgers and sharpeners. report. The restaurant supply store is absolutely your friend. Santoku Knife - imarku 7 inch Kitchen Knife Ultra Sharp Asian Knife Japanese Chef Knife - German HC Stainless Steel 7Cr17Mov - Ergonomic Pakkawood Handle, Best Choice for Home Kitchen and Restaurant. Western knives are designed for cutting and chopping - downward or circular motion or sawing. a straighter edge that's better-suited to chopping and making clean slices MAC, Global, and Tojiro are cheaper but still excellent knives. Thousands Selection of Japanese Kitchen Knives. $779.00 USD. Japanese knives’ blades are thinner, sharper and often feature no bolster (the little band thats joins the blade to the handle). /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Stainless steel: Stainless steel is created much the same way as carbon steel, however chrome is added to the mix. Sale. Also the Japanese often, but not always, split up production into a serious of steps, each handled by a specialist.There are a number of books on Japanese knives which are decent but so far no single comprehensive source has emerged. If you use the steel before or after you use the knife, every time, you won't have to sharpen it more than once a year (if that). Just a heads up... sakai takayuki, kukimori, jikko, ikkanashi tadatsuna, mizuno tanrenjo, suisin, and konosuke are all tonya (companies that have their own brands and contract out to other craftsmen to have things made for them), but Hide is actually a craftsman involved directly in the making of the knives. They are designed with high craftsmanship to ensure every single piece out there stands out from its peers giving you the confidence to conquer any recipe. Japanese knives are coveted for their beautiful and detailed design, as well as the cuts they produce. Iseya Molybdenum Steel Petty Japanese Chef Knife 120mm & Gyuto Knife 210mm with Mahogany Packer wood Handle Set (Ferrel : Stainless Steel) $149.00 USD. you need a paring knife as well, although a chef knife is good for just about everything. I see a lot of brands touting their heritage and long traditions of knife forgery making them a "staple" of japanese knives but was wondering which brands and names really are. 6 1 16. comments. Professional cooks love these specialized, high-quality blades. Japanese knives come in many shapes and blade types. It’s often said that knives are the most important tools in your kitchen. What you may not know as a Western cook who is just looking into the world of Japanese cutlery, is that there are many types and styles of Japanese knives. Sakai Takayuki VG10 33 Layer Damascus Japanese Knife Sujihiki, Gyuto 240mm, Santoku, Petty 150mm & Paring 80mm Set. Masamoto and Aritsugu are the standards of Japanese professional kitchens, but as professional tools they have rough fit and finish and are dull when purchased because they expect you to finish the edge yourself. I got a 8.5" Global chef's knife for around $190 locally, it's probably much cheaper online. If you need Japanese Chef Knives, you've come to the right place. I'm not much of … Shun is popular in the US, and they have reinstituted their free sharpening policy, but their chef's knife has so much belly that it has more in common with German knives than a true gyuto. $835.00 USD. $35.99 $ 35. Part of the reason for this is the fluidity of marketing names and the smith/workshops behind them. Chinese cleaver / Cai Dao: profile: A boxy knife with a broad blade used as a variation of a chef's knife. Press question mark to learn the rest of the keyboard shortcuts My budget is around £400 (60,000 yen) for a set of 3, or I'd pay £250 (40000 yen) for a really nice individual one. Best!!!! Japanese style knives are gaining popularity among western chefs. I'm looking into getting myself a decent set of Japanese Knives and was wondering if anyone had some advice on what type of knives and where would be the best place to get them? QUICK VIEW. Masakage, dedicated to bringing the finest handmade Japanese knives to the world After reading this guide, you will be able to distinguish… Read More »Complete Guide to Japanese Knife Types I also love my Globals. If you want to prepare presentation-worthy dishes with precisely-cut meats and vegetables, Japanese chef knife sets are made for you! It makes sense the question would be hard to answer considering what you did provide. A heavy and boxy knife with a broad blade primarily used for butchery. I like 270 mm length but 240 mm is more popular and 210 may be sufficient also. I'm looking into getting myself a decent set of Japanese Knives and was wondering if anyone had some advice on what type of knives and where would be the best place to get them? $149.00 USD. the only exception is my boning knife, but that stays in its cover in my knife bad unless I am boning a chicken or cutting steaks, then gets washed and put back in my bag before I do anything else. 10. Each participant was provided with Japanese knives and was asked to grade them according to their thinness, sharpness, durability, material, and others. Carbon steel: Most Japanese knives will fall under this first category. That’s a very local thing in Japan. Moreover, they’re … A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Most of the stuff liked and discussed by this community is hard if not impossible to find in Japan in my experience. Press J to jump to the feed. The latter two are not known outside town but that doesn’t mean that their knives are any worse than aritsugu‘s. They're too sexy to think of that way. This again lends itself to the precision and detail of Japanese cooking (think about slicing sashimi). hide. The names on Japanese knives are often branding or shop names rather than the names of the forgers and sharpeners. These are all reputable workshops that often have different smaller workshops working for them. TL;DR: if collecting knives is your hobby, maybe you should cook more. Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. Make sure you budget some coin and some time for learning to sharpen the knife. None of this is anything to brag about, but total cost for all was probably ~$120ish and one would only need one of the three middle knives since they have redundant shapes and uses. Here are 9 blades that you should consider if you're looking to purchase one. Not only are the best Japanese kitchen knives made from ultra tough steel, but they're sharp enough to slice and dice just about anything, saving you major time and frustration in the kitchen. Don’t worry. Also the Japanese often, but not always, split up production into a serious of steps, each handled by a specialist. 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