Thread: Japanese Kitchen Knives

Originally Posted by crazyengineer

my mother recently bought a set of shun kaji kitchen knives (her chicago cutlery was finally replaced) i have used them a decent amount, and they are amazing. very sharp, and cut through any reasonable thing in the kitchen

No doubt those are very good knives. I have two Shun Classics (VG10 core) and they are very good. One tiny little gripe is that those Kajis may be too hard, in that they will retain their edge for so long that someone who wants to develop their free-hand honing ability with cutlery may become disappointed with how rarely they will be touching up those blades. I've seen it here and there and it makes sense.

BTW, Chicagos are some of the best knives out there... their softness makes them superior cutlery... for learning how to sharpen cutlery! It's a "funny" but it's also true...

I thought I would post a pic of the knives I ought from So.

Originally Posted by Pyment

I thought I would post a pic of the knives I ought from So.

I don't know anything about posting pics, but I can't see the ones you posted and would really love to!

Originally Posted by thehekler

I don't know anything about posting pics, but I can't see the ones you posted and would really love to!

That's interesting, because I am seeing them.

I wonder if it is because it s posted on a closed forum.

does this work?

Yes that works wonderfully, wow those certainly are some nice knives. I only have one high end blade at this point but would love to get am entire set up like you have. Is there any particular reason you went with western style handles?

I know this is about Japanese knives, so I would recommend shun. Good knife out of the box, but turns into a great knife if you put a better edge on it and keep it honed. Perfect for home use. I work as a pastry chef and my chef swears by them. I use kuhn rikon a much cheaper knife than shun: swiss company...made in china but the blade is amazing. I use it daily in a commercial kitchen and re sharpen it every three months or so.

Here a few new Additions:

Shigefusa 240mm Gyuto custom made thinner than the usual production:



Ashi Hamono White 2 #6 cleaver but I asked them to make it thinner:



Shigefusa 270mm Suji custom made thinned than usual production

Just decided to dip my toe in the water... I ordered a Shigefusa 180mm kurouchi Nakiri from JNS. This will be my first Japanese kitchen knife. I was originally interested in an Usuba, but after talking with Maxim and doing some research, was convinced that a Nakiri is probably a better first knife. I am anxious to see it arrive!

I'm sure you will be very happy. I'm about to get some Japanese knives also from a great store I found here called Knifewear. The people are very personable and knowledgeable. The prices seem fair as well. I know you pay a little more for the personal service and I don't mind. I also like to support local businesses if I can. I'm probably going to be getting a Nakiri, Santoku and a 210mm Gyuto; all Blue #2 carbon steel.

Originally Posted by LegalBeagle

Just decided to dip my toe in the water... I ordered a Shigefusa 180mm kurouchi Nakiri from JNS. This will be my first Japanese kitchen knife. I was originally interested in an Usuba, but after talking with Maxim and doing some research, was convinced that a Nakiri is probably a better first knife. I am anxious to see it arrive!

Yes, a Usuba is specialized for thin cutting, the Nakiri is a better allrounder.
I got a few usubas, they don't get used very much I'm sorry to say, my nakiris on the other hand is used daily, I got more than 5 of them, hehe!