Japanese kitchen knives

Attachment 81269I'm a chef and I have always had the best knives that I could afford. I used German knives almost exclusively but a few years ago I made an investment in a high quality japanese knife and I haven't looked back they are, imp, better made, harder steel, sharper edge. It was a japanese razor that got my interest in them. Does anybody else own any Japanese knives? Here are a couple of mine. The sashimi is Togiharu and the chef's and paring knife is Tojiro.

I have a bunch

Shigefusa Suji 270mm

http://i52.tinypic.com/atm541.jpg

Ashi Hamono cleaver

http://i52.tinypic.com/2ed2ftd.jpg

Shigefusa 240mm Gyuto

http://i51.tinypic.com/11iiszr.jpg

Shigefusa 300mm yangiba custom rehandle.

http://i54.tinypic.com/1seibb.jpg

Custom made by my design and specs Yoshikane bone cleaver
Pic is before the handle was installed

http://i51.tinypic.com/6i5ysm.jpg

I also have a Moritaka Aogami Super steel 240mm KU guyto
210mm Sakai Yusuke Suji that I use as pety knife
MAC bead knife
Hon Kasumi 180mm Deba

Tojiro are good knives but they are also entry level, be careful of the AD with Japanese knives it is endless.
I have had Mizuno Tanrenjo, Konosuke , Aritsugu, Masamoto, Tadatsuna, Suien knives too but no longer own them.

There are dedicated knife forums to cutlery if you really want to get into kitchen knives.
Kitchen Knife Forums
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Wow! Beautiful knives all around. I never stopped to think there could be KAD along with the others.

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.

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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.

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

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

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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.

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That is correct, this is the only carbon steel knife I have, some got stolen right out of the restaurant. It's scary sharpAttachment 81304
Those are some awsome knives. I really like the chesnut handle.

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Originally Posted by lz6

Wow! Beautiful knives all around. I never stopped to think there could be KAD along with the others.

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It can be worse than RAD. And then there are all the stones one can acquire in the lower grit ranges that are seldom used on a razor. Not to mention custom handles. And then there's storing them.

Here's a new Japanese knife I recently acquired:
http://i446.photobucket.com/albums/q...aneseKnife.jpg

It's a Shun. Nice, not my favorite, but nice.

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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 sharpAttachment 81304
Those are some awsome knives. I really like the chesnut handle.

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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?