Thread: Japanese kitchen knives

I have a few Japanese knives. Generally good quality and capable of being very sharp, though in my experience they don't stay sharp as long as some other knives. My favorite kitchen knife is a carbon blade from France, the K-Sabiatier au carbone. I also like Thiers-Issard “Nogent”. Nevertheless, I would like to try a Japanese knife from Masamoto or Misono...I've heard wonderful things about them.

Originally Posted by eflatminor

I have a few Japanese knives. Generally good quality and capable of being very sharp, though in my experience they don't stay sharp as long as some other knives. My favorite kitchen knife is a carbon blade from France, the K-Sabiatier au carbone. I also like Thiers-Issard “Nogent”. Nevertheless, I would like to try a Japanese knife from Masamoto or Misono...I've heard wonderful things about them.

I believe TI makes the Sabatier knives but could be wrong.

My next knife on the list is a honyaki yangi or gyuto.

Originally Posted by mainaman

I believe TI makes the Sabatier knives but could be wrong.

My next knife on the list is a honyaki yangi or gyuto.

That is correct, this is the only carbon steel knife I have, some got stolen right out of the restaurant. It's scary sharp
Those are some awsome knives. I really like the chesnut handle.

Originally Posted by Rekonball

That is correct, this is the only carbon steel knife I have, some got stolen right out of the restaurant. It's scary sharp
Those are some awsome knives. I really like the chesnut handle.

This is the K-Sabiatier au carbone is was thinking of...I think!:
K-Sabatier au carbone 10" Chef's Knife
I've read some very positive reviews and I'm almost 100% sure it's the same knife I used a few times years ago when I worked in a professional kitchen. Any thoughts on this K Sabiatier?