Thread: Japanese Kitchen Knives

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

Originally Posted by richmondesi

I know nothing about kitchen knives, a byproduct of my wife doing 99.976% of the cooking during our 10 year marriage. So, I'm starting to get more involved in the kitchen, and with my obsession with quality sharp blades is leaving me wanting something a little better.

I know some of you guys are experts in this area too, so I figured I'd start here asking for help instead of joining a knife forum.

Any help would be greatly appreciated.

Thanks!

Start with a cutting board (or two !) and basic knife set
and good steel.

Almost all the knives in a locked cabinet will be good knives
if the handle fits your hand and the blade matches the task.

The cutting board is a lot like a strop. It touches the blade
each time you use it and a bad one will dull the blade. A board
need not be the $200+ Boos monster.

Shop for a cutting board upgrade before you spend big
bucks on knives.

Pay attention to the household habits. A cutting board in
the dishwasher needs a dishwasher safe board. Knives in
the dishwasher -- well the good ones will be wrecked.

Modern steel removes the need for a big forged
and hand ground knife. The Global knives were the
first new generation Japanese knives and they are
not forged...

Laminated steel like the Shun knives are all the rage
and I love mine. But if you like the feel of a forged
knife I like the German knives over the French.

A Santoku is a great shape...

Find a shop that will let you chop a
handful of carrots, a head of cabbage
and what not....

I need a bigger knife block... ;-)

! having a bread, vegetable, raw meat, and a cooked meat board
is a good thing. Or just two: raw meat; veggies and cooked meat.

A barber hone that is not just right for your shave
makes a great addition to the kitchen.

I had this idea.

A number of years ago when the kids were small, we too this pack trip and went up into the mountains of New Mexico using Llamas for pack animals. The kids loved it and it was a special trip for all of us. While we were hiking, I found this elk antler in perfect shape. I brought it home and have been looking for the right project for it. I was thinking of having Heiji-san make us some of his special Gyuto's using the elk horn for the ferrule.

Would that work? It wouldn't be structurally unsound or anything, right?

Originally Posted by Pyment

I had this idea.

A number of years ago when the kids were small, we too this pack trip and went up into the mountains of New Mexico using Llamas for pack animals. The kids loved it and it was a special trip for all of us. While we were hiking, I found this elk antler in perfect shape. I brought it home and have been looking for the right project for it. I was thinking of having Heiji-san make us some of his special Gyuto's using the elk horn for the ferrule.

Would that work? It wouldn't be structurally unsound or anything, right?

they use horn ferule usually also I have seen plastic, pakka wood, and copper, so I am sure elk will be fine.

I didn't read every post, but I did search the thread, and I was surprised no one mentioned Murray Carter. I don't own any of his knives, but have heard rave reviews from quite a few people at bladeforums. He has a neat video of him shaving about a month's growth off with his "camp" knife.

Kitchen Cutlery | Carter Cutlery

we have the cutco knives. their pretty good. lifetime warranty and free in home sharpening. if they cant sharpen the knife, they will replace it for free. not to bad if you ask me.

Knife style I prefer a 12" French chef's knife and a 3.5 paring knife.

Originally Posted by flyguy676

we have the cutco knives. their pretty good. lifetime warranty and free in home sharpening. if they cant sharpen the knife, they will replace it for free. not to bad if you ask me.

Knife style I prefer a 12" French chef's knife and a 3.5 paring knife.

I think the thread is about quality knives.

Originally Posted by flyguy676

we have the cutco knives. their pretty good. lifetime warranty and free in home sharpening. if they cant sharpen the knife, they will replace it for free. not to bad if you ask me.

Knife style I prefer a 12" French chef's knife and a 3.5 paring knife.

Originally Posted by mainaman

I think the thread is about quality knives.

Not to mention the thread is entitled "Japanese kitchen knives" I believe cutco are European style

My knives have arrived from So. They look mighty nice. I purchased a Sujihiki , Santoku, petty, paring and peeler.

I need to find a knife block. The sujihiki is 270 mm long. The Sujihiki is 185 mm. Any suggestions for a block or someone to make one??

I still want a Gyotu and a smaller paring knife (this one is 90 mm and a little long for my wife's tastes) and was thinking of having one made by Heiji with the above mentioned Elk horn ferrules. Heiji has his handles made by another craftsman who seems to be reluctant to experiment with the elk horn. So says Heiji would make the blade and I could get it handled elsewhere.

My options are to have the blade shipped to someone stateside and get a handle made here or have the knives totally made here.

Any suggestions for someone to make handles or perhaps the whole knife?

Originally Posted by Pyment

My knives have arrived from So. They look mighty nice. I purchased a Sujihiki , Santoku, petty, paring and peeler.

I need to find a knife block. The sujihiki is 270 mm long. The Sujihiki is 185 mm. Any suggestions for a block or someone to make one??

I still want a Gyotu and a smaller paring knife (this one is 90 mm and a little long for my wife's tastes) and was thinking of having one made by Heiji with the above mentioned Elk horn ferrules. Heiji has his handles made by another craftsman who seems to be reluctant to experiment with the elk horn. So says Heiji would make the blade and I could get it handled elsewhere.

My options are to have the blade shipped to someone stateside and get a handle made here or have the knives totally made here.

Any suggestions for someone to make handles or perhaps the whole knife?

Talk to David
Home
he can make you a custom one by your sepc.
He makes super cutting blocks