Thread: Kitchen knife suggestions

I notice a lot of people like the Japanese style knives - do people like the single or double bevel versions.

Also, how do they compare with Western knives in terms of care/use - I notice that most of the Japanese style knives are quite thin - how do they perform for heavier tasks (potatoes, root vegetables, etc.)?

Do people use cleavers or a Western kife for the heavier jobs and the Japanese knives for the finer slicing work?

Dwarven Chef - the knives you linked to are quite nice - any recommendations for a good economy Japanese knife?

Finally, what do people think of the Granton knives (the ones with the oval recesses in the blade to prevent sticking).

This is a GREAT thread!

Even the thin ones can handle most root vegetables perfectly well as long as you don't twist the knife.
I don't know if i'd use a very thin knife on something like a turnip though.

Single or double bevel, I like both but for different reasons.

For intro japanese knives in carbon steel I would suggest Hiromoto's HC line. Here is a link to these knives. My first japanese knife was the HC4, I beat the heck out of that thing learning the ways of japanese steel...

For a Stainless Japanese knife I used to suggest Tojiro, but I don't have a link to them anylonger as JCK doesn't carry them anymore. Tese are very good knives in the lower $$ ranges. Great for the learning curve from western styled knives.

Both the above knives are still in the familier western handle and blade shape. Called Gyuto which is shaped like a western chef knife. They are a bit thinner and much harder steel. With the hard steel you can get a thinner edge, thus it slices much cleaner than a western style blade. Not to say it's better (but I think so ) it's just a different way of thinking on the way things are cut vs how they taste. Ya it can get kind of crazy, and I do perscribe to some of that phylosophy.

Single and double beveled knives have their own rules. Double bevels, in the 50/50 range, are simple to use, sharpen, and work in both hands. A single bevel is a right handed or left handed knife. Singles have a bit of a learning curve of their own that I'm currently working through with a Massahiro Takobiki. Sharpening a single is easier for some people, but first the bevel must be made FLAT. Not always that way when made... If you are just starting out and have grown up with double bevels, stick with them untill you are good and cumpfy with double bevel japaese knives. Than poke around with singles, you will not kill them as fast They are also kind of job spacific, yanagibocho for slicing fillet, deba for felleting big fish, and so on, their are ALOT of them.

Ok I got to jabbering again....

My personal preference would be to go with the Japanese blades. You can get some makes in a western style depending on your preference. I was a little unsure about whether I'd like the Japanese style at first, so I got a cheap-ish one, but one with blue steel, just to see how I liked it. Oh wow! I had no idea how sharp a knife could get!

If you like honing blades, you'll be impressed with a Japanese blue steel blade. They come hardened as much as 66HRC!! The only problem may be that you can get them dangerously sharp. You may get a few cuts along the way, but as a straight razor user, I'm sure you'll have respect for the blade. If your significant other, or anyone else for that matter, gets their hands on a blade that sharp, they could do some serious damage!!

If safety is a concern, perhaps you should stick with the German blades. They have quite soft steel that is easily 'steeled' to an edge and doesn't need honing to maintain an edge (you can't 'steel' a Japanese knife, it's too brittle), of course the edge is nowhere near as sharp as that of a Japanese knife.

japanesechefsknife.com has already been mentioned, they have some great knives, Masamoto does some superb work. You should be able to find a great knife here to suit (almost) any budget.

Mr Watanabe is a great bladesmith, does some very desirable knives. His website takes some navigating but once you learn the name of the style you want you should be right to order.

Japan Woodworker actually has great kitchen stuff too. You could pick up some great knives, though I find their service a little slow and disorganised.

Just a quick guide to Japanese knives, though there are heaps more styles:

Gyuto = similar to western chefs knife, good for cutting meat

Santoku = general purpose knife, usually shorter than western chefs knife, light and easy to use for all sorts of stuff

Deba = a thicker bladed gyuto, very tough, good for cutting meats, cuts through fish bones, slightly softer metal to increase durability

Nakiri = vegetable chopping, like a small cleaver

Japanese place a lot of emphasis on the blade steel, most knives are made with a hard inner layer for the edge, surrounded by durable forged steel, or stainless.

Ao gami or Blue steel is one of the best for getting an excellent edge with good retention. It's a carbon steel, though rust isn't a problem if you dry it immediately after use.

Shiro gami or white steel is also good, it's not usually hardened quite so high as blue steel. Also a carbon steel.

VG10 is a good performer, it's found in a lot of the more affordable mass produced knives. It's stainless and holds a decent edge, though not as good as the carbon steels. Probably the best choice for a knife that you don't want to be too precious about. You can leave it in the sink and it won't rust on you.

ZDP-189 & cowry-X, found in mainly very expensive knives. ZDP is supposed to be the wonder steel, takes a great edge, extremely durable, stainless, can be tempered to HRC68 (supposedly), what more could you want? Some reports seem to give it equal performance to ao gami steel or better but it won't rust. I've got no experience with it but I'd like to try. Cowry-X is supposed to be in the same league, it's quite uncommon, the only knives I know of are the Hattoris. Beautiful knives but on the wrong side of $500!!

If you love cooking and are an obsessive collector type, look out, you may find yourself consumed by another blade related passion. It's addictive!

I have a substantial ammount of knives, Henkels, Illinois cutlery co is good , mercer knives, and a gustaf emil ern. I warn you to stay away from cutco knives though, but other than that all of these recomendations are good.

I am no kitchen knife expert, but I can give you an important tip:
If you want to hone your knives yourself, buy a cheap but OKish knife first, and practise honing on that.

Because you will make mistakes, and it would suck balls to ruin your expensive Japanese handforged knife with scratches all over the blade.

Originally Posted by Bruno

I am no kitchen knife expert, but I can give you an important tip:
If you want to hone your knives yourself, buy a cheap but OKish knife first, and practise honing on that.

Because you will make mistakes, and it would suck balls to ruin your expensive Japanese handforged knife with scratches all over the blade.

I second that....to add to that suggestion, pretty much any old chefs knifes you have in your kitchen as long as the blade is not chipped or rusted badly can be used as a practice sharpener.


IMO the absolute best place for fine cutlery is Korin (korin.com)....they sell traditional japanese carbon knives as well as japanese-western blades in carbon and stainless versions....If you are ever in downtown NYC, stop by the store and you can learn face to face how to hone pretty much any type of knife by a true japanese master.

As well as selecting your knives, don't dismiss the importance of knowing how to use each type and having the correct surface to cut on. A lot of home chefs watch just enough Food Network to get them into trouble.

As for the knives, I have used mostly German and French blades. I am interested in some of the Japanese blades.

Do not by a set unless you know you will use/know how to use every knife. I have knives in a block and in a drawer block. Aesthetics are nice, but are of no help when trying to de-bone a chicken. (Sorry I missed that bone, but hey, look at those knives!)


Treat your knives with the same care as you do your razors. I rinse the knife in super hot soapy water and rinse water right after use, letting the heat from the steel dry the surface. This is esp. important after cutting acidic foods. Do not put a damp knife back in the block.

Also, keep some cheapo, but sharp/safe knives around for visitors - it is pretty much understood that no one touches my knives but me or other trained chefs that I know. All it takes is for some bozo trying to punch a ventilation hole in a can with your chef's knife to justify the "beginners set".

Kives should be a joy to use. "Test Drive" each knife, as Dwarven recommended. Weight, balance, grip, is the knife doing the work or are you?

Originally Posted by WireBeard

As well as selecting your knives, don't dismiss the importance of knowing how to use each type and having the correct surface to cut on. A lot of home chefs watch just enough Food Network to get them into trouble.

As for the knives, I have used mostly German and French blades. I am interested in some of the Japanese blades.

Do not by a set unless you know you will use/know how to use every knife. I have knives in a block and in a drawer block. Aesthetics are nice, but are of no help when trying to de-bone a chicken. (Sorry I missed that bone, but hey, look at those knives!)

I agree, proper knife skills are far more important. Large sets of knives will do nothing for you is you cannot use a chef's knife properly. The only knives that I use are a 10" chef's knife and a 5" paring knife...with these two you can do ANYTHING.

I'm also in the market for a small, starter kitchen knife set. I'm going to need it soon, so I'll probably go for a basic 7-piece Henckels so I get everything I need, but not some insane list of stuff I'll never use.