Thread: Yoshihiro knives

Those look fantastic! Have been (somewhat) saving for a top quality set, nice to see another option.

Originally Posted by EisenFaust

Those look fantastic! Have been (somewhat) saving for a top quality set, nice to see another option.

Thanks EisenFaust!

They seem to be a reeally good "Bang for the Buck"

BTW: the web site is: YOSHIHIRO Knife : Top quality knives for top quality chefs

My only nagative so far is they dont do a bread knife to suite this set

I actually sent an email requesting if they can make a custom made bread knife (Fingers Crossed). If they dont, dose anyone have any suggestions of a bread knife that would look close to these?

Beautiful Chef knives, I only really use about three kitchen knives and have set of Henkels proffessional, but if I had some spare cash I would buy a set from this company in Japan I've purchased a few knives off them in the past they have a great line up go ahead and take a look I dare you. JapaneseChefsKnife.Com Top Page Japanese Knife,Japanese Kitchen Knife,Japanese Cutlery,Japanese Chef's Knives.Com

Originally Posted by Brighty83

Thanks EisenFaust!

They seem to be a reeally good "Bang for the Buck"

BTW: the web site is: YOSHIHIRO Knife : Top quality knives for top quality chefs

My only nagative so far is they dont do a bread knife to suite this set

I actually sent an email requesting if they can make a custom made bread knife (Fingers Crossed). If they dont, dose anyone have any suggestions of a bread knife that would look close to these?

Truly? I never use a bread knife. I find a sharp chef's knife does a much better job and does not create a pile of breadcrumbs. Just my 2 cent's worth. adam

i did have the 210mm chef knife and the 180mm petty Yoshihiro.

im not a big fan of the VG10 steel so i sold them. i like white n1 & n2 steel for carbon and Aeb-l with propper heattreatment.

Originally Posted by MrMagnus

snip....

i like white n1 & n2 steel for carbon and Aeb-l with propper heattreatment.

Yup, same here.
Hitachi White #1 and #2 is about all I have left in my Kitchen knife collection.
There are other, more exotic blends in there too, but those two steels make up the bulk of it.

They sharpen up easily, and to a superb sharpness at that.
The patina it develops from use is simply a bonus

I did initially look for Hitachi white and blue steel knives although my wife wasnt happy with the styles i had found. I (and she) ended up falling for the damascus though as the style was prefered, not that it was a bad decision

I still want to get alteast one hand forged japanese Gyutou knife and that will be in blue or white steel depending on the price :P

Originally Posted by Adam G.

Truly? I never use a bread knife. I find a sharp chef's knife does a much better job and does not create a pile of breadcrumbs. Just my 2 cent's worth. adam

Argggh i get this horrible feeling when i use a razor sharp knife to cut the crispy hard crust on a bread, i end up with the image in my head of the bevel folding or somthing nasty happening to it lol

Maybe ill stick to just the chef's knives for now to see if i can conqour my fear hehe

Originally Posted by Brighty83

I did initially look for Hitachi white and blue steel knives although my wife wasnt happy with the styles i had found. I (and she) ended up falling for the damascus though as the style was prefered, not that it was a bad decision

I still want to get alteast one hand forged japanese Gyutou knife and that will be in blue or white steel depending on the price :P

Actually you can get any steel with any style, have another look around and you will see.
A hand forged knife hasn't have to be really expensive, some brands are hyped and some of the more unknown still can be a bargain.