I got a 8.5" Global chef's knife for around $190 locally, it's probably much cheaper online. Sakai: Takayuki, kikumori, jikko, ikkanshi tadatsuna, Hide, mizuno tanrenjo, suishin, konosuke. Keeping any knife maintained of course is on you. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! Japanese chef knives are some of the best knives available in the world. Shun DM0706 – Best Japanese Chef Knife with 8-inch Blade. $35.99 $ 35. Regardless of brand, I would start with a single stainless gyuto, which is a chef's knife. Shun, Tojiro and Yoshihiro are a few our favorite brands from Japan. Japanese traditional style knives have long history, and there a number of Japanese traditional-style knives that are most likely not commonplace in your country. The sakai explanation was very good, that actually what inspired this post. If you want to prepare presentation-worthy dishes with precisely-cut meats and vegetables, Japanese chef knife sets are made for you! Sakai Takayuki VG10 33 Layer Damascus Japanese Knife Sujihiki, Gyuto 240mm, Santoku, Petty 150mm & Paring 80mm Set. Moreover, they’re … I like 270 mm length but 240 mm is more popular and 210 may be sufficient also. It’s the Clydesdale of kitchen blades, plowing through all sorts of tasks.On the other hand, Japanese chef’s knives are more delicate, somewhat counterintuitively due to the hardness of the steel, and they have mo… Imho price is almost a better indicator of quality than names are since only few names make it abroad and then on to the internet. These are all reputable workshops that often have different smaller workshops working for them. If you use the steel before or after you use the knife, every time, you won't have to sharpen it more than once a year (if that). Post anything related to cooking here, within reason. Sakai Takayuki INOX Kincha Lacquered Yanagiba Japanese Chef Knife With Saya. save. you need a paring knife as well, although a chef knife is good for just about everything. Sale. TL;DR: if collecting knives is your hobby, maybe you should cook more. Make sure you budget some coin and some time for learning to sharpen the knife. $129.00 USD. Press J to jump to the feed. The question is hard to answer and focusing on names and brands too much might make you disregard excellent work by less well known makers and sellers. This is just to show that one need not spend a fortune amassing Asian knives. We ship Japan's top brand Japanese kitchen knives worldwide (over 100 countries) at special prices. Chef knives with 8-inch blades come with a multitude of user benefits. hide. It makes sense the question would be hard to answer considering what you did provide. 99. Seisuke VG10 33 Layer Damascus Santoku Japanese Knife 180mm. 10. Just a heads up... sakai takayuki, kukimori, jikko, ikkanashi tadatsuna, mizuno tanrenjo, suisin, and konosuke are all tonya (companies that have their own brands and contract out to other craftsmen to have things made for them), but Hide is actually a craftsman involved directly in the making of the knives. Huge selections of over 1500 kinds of Japanese Knives! I see a lot of brands touting their heritage and long traditions of knife forgery making them a "staple" of japanese knives but was wondering which brands and names really are. I personally like german steel better than japanese, its not the popular opinion on here, but for a professional kitchen, the japanese knife is just too susceptible to chipping. Never liked seki or sanjo quite as much. An expensive knife is made to tailor to very specific details that are negligible to most people. After reading this guide, you will be able to distinguish… Read More »Complete Guide to Japanese Knife Types Masakage Japanese Chef Knives, designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. Also the Japanese often, but not always, split up production into a serious of steps, each handled by a specialist. 4.7 out of 5 stars 2,060. Not only are the best Japanese kitchen knives made from ultra tough steel, but they're sharp enough to slice and dice just about anything, saving you major time and frustration in the kitchen. Japanese knives are designed for slicing and thus have a very different edge. 5% coupon … When you bring up work by less well known makers and sellers, do you have any tips to determine repute or quality of a lesser known forger when buying online? This is a really good article, i really wasnt looking to spend hundreds of monies on a knife anyway so this is exactly the sort of thing i like to hear. $835.00 USD. Western knives are designed for cutting and chopping - downward or circular motion or sawing. 6 1 16. comments. $149.00 USD. Most of the stuff liked and discussed by this community is hard if not impossible to find in Japan in my experience. No, the knives won't be flashy but they will be durable, useful, and inexpensive. The main reason is that most of the Japanese knives are made by hand. There are so many different shapes, sizes, handle types, and materials to wrap your head around, that is is easy to get overwhelmed. Whose names should I know and respect when I read a knife was made by them or their apprentices making knives on their own now? Japanese knife companies have created some of the best kitchen knives in the world. Japanese knives come in either double bevel (Western style) or single bevel blades (traditional Japanese style).Single bevel knives are generally meant for professional chefs, as they are can make very detailed cuts, or have very specific use cases (e.g. Japanese knives are coveted for their beautiful and detailed design, as well as the cuts they produce. And so on. New comments cannot be posted and votes cannot be cast. German knives have thicker, heavier blades, as well as a thick bolster. That’s a very local thing in Japan. Japanese knives’ blades are thinner, sharper and often feature no bolster (the little band thats joins the blade to the handle). So most of the times brands lay claim to being a staple and having a 500 year history they’re not entirely wrong, it’s just that they’re not sold by the five or six online retailers everyone knows so their claims seem dubious. More expensive brands will use harder steels that require less frequent sharpening and will tolerate more acute sharpening angles. Press question mark to learn the rest of the keyboard shortcuts Stainless steel: Stainless steel is created much the same way as carbon steel, however chrome is added to the mix. QUICK VIEW. hammer forged carbon steel deba type chef's knife with ultra fine bevel and very hard edge - brittle, but insanely sharp, Spyderco santoku - average stamped stainless blade, Update brand petty knife with POM handle - blade probably has too much tungsten. I'm looking into getting myself a decent set of Japanese Knives and was wondering if anyone had some advice on what type of knives and where would be the best place to get them? A lot of skill and mastery goes into the manufacturing of knives in Japan. Sale. Good luck! We also specialise in … Most brands just resell stuff that was made in one of the knife making centers of Japan, be it sakai or sanjo/seki. Chinese cleaver / Cai Dao: profile: A boxy knife with a broad blade used as a variation of a chef's knife. The blade and handles of these knives are intricate, skillfully made and considered works of art. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Each participant was provided with Japanese knives and was asked to grade them according to their thinness, sharpness, durability, material, and others. $229.00 USD. These were all bought inexpensively at either the local Asian market or at a restaurant supply. Masamoto and Aritsugu are the standards of Japanese professional kitchens, but as professional tools they have rough fit and finish and are dull when purchased because they expect you to finish the edge yourself. Part of the reason for this is the fluidity of marketing names and the smith/workshops behind them. Japanese style knives are gaining popularity among western chefs. Quality Japanese Knife. Press question mark to learn the rest of the keyboard shortcuts, read this article and go the Mark Bittman Minimalist way. Extremely happy with my purchase...over the years have used German knives...but the balence.....and the quality of the steel....holds its edge...makes this my favourite. Here are some names, I pretty much only know sakai stuff though. Press J to jump to the feed. It’s often said that knives are the most important tools in your kitchen. Then there are local brands that essentially sell the same stuff made in sakai but are reputable mainly for their long history of doing so rather than directly for their craftsmanship (so in a way indirect reputation): Osaka: Ichimonji mitsuhide, Kunishige, Shodai, Tokyo: masamoto, aritsugu, Masahisa, nenohi. Sashimi and Sushi Knife series with Excellent Design and Unparalleled Tradition. European chef’s knives are multipurpose masterpieces, and culinary workhorses. Carbon steel is made through the process of adding carbon to steel made from iron ore. I also love my Globals. When outfitting a kitchen, read this article and go the Mark Bittman Minimalist way. Japanese chef knives are known for their quality and craftsmanship. I'm a believer in Japanese cutlery. MAC, Global, and Tojiro are cheaper but still excellent knives. Japan is really dominated by sakai knives and local brands selling them. Buy one of those and a decent honing steel, you're good for life! personally, I prefer holding the knife and feeling the balance etc, but I have bought a few from japanesechefsknife.com. Thousands Selection of Japanese Kitchen Knives. Not related to Chinese cleavers, vegetable cleavers, or Japanese cleavers which are all thinner, lighter, and unsuited for butchery tasks. The names on Japanese knives are often branding or shop names rather than the names of the forgers and sharpeners. Best!!!! Professional cooks love these specialized, high-quality blades. The restaurant supply store is absolutely your friend. Knives From Japan is an independent business established in 2016, but we have been sourcing cutlery and kitchen knives from Japan for over 60 years and we know what makes a knife special. I was pleased with how this was massively upvoted and how this might challenge preconceptions in this subreddit. report. We work with professional Chef's to select the very best knives from the best blacksmiths . The slice happens on the pull stroke. Japan Knife Shop. A heavy and boxy knife with a broad blade primarily used for butchery. the only exception is my boning knife, but that stays in its cover in my knife bad unless I am boning a chicken or cutting steaks, then gets washed and put back in my bag before I do anything else. They’re used for everything from the tough work of hacking up a chicken to more delicate tasks such as mincing herbs, and everything in between. We probably don't care that a knife cuts too well, but is 10 grams too light. share. Personally, I don't even use the paring knife; if you get good enough with the chef's knife it does nearly everything. Iseya Molybdenum Steel Petty Japanese Chef Knife 120mm & Gyuto Knife 210mm with Mahogany Packer wood Handle Set (Ferrel : Stainless Steel) $149.00 USD. Santoku Knife - imarku 7 inch Kitchen Knife Ultra Sharp Asian Knife Japanese Chef Knife - German HC Stainless Steel 7Cr17Mov - Ergonomic Pakkawood Handle, Best Choice for Home Kitchen and Restaurant. Tojiro DP knives - off ebay, direct from Japan. a straighter edge that's better-suited to chopping and making clean slices Craig D. Product Name: Tojiro White Steel Migaki Finished Santoku Japanese Chef Knife 165mm ★★★★★(5)2020/3/27. From top: Update brand Chinese cleaver with POM handle material, Joyce Chen brand vegetable knife - crappy plastic black handle ring, but good blade steel, ?? I order online. Also the Japanese often, but not always, split up production into a serious of steps, each handled by a specialist.There are a number of books on Japanese knives which are decent but so far no single comprehensive source has emerged. I'm not sure what your budget is, but depending on how much you're willing to spend, I'd start with a Tojiro, Misono UX-10, Hattori FH, or Nenohi S1 (in ascending order of cost). ! All knives are made in Japan. What you may not know as a Western cook who is just looking into the world of Japanese cutlery, is that there are many types and styles of Japanese knives. So many cutlery companies have started making Japanese-style knives for western chefs. I just tried to check out their website, and my office has it blocked under the category of weapons. Press J to jump to the feed. Don’t worry. If anyone could point me to a spot to maybe read a bit about the history of the current japanese knife market I would be super interested to read. These Japanese everyday carry knives are different from regular EDC knives in a few ways. The latter two are not known outside town but that doesn’t mean that their knives are any worse than aritsugu‘s. Here are 9 blades that you should consider if you're looking to purchase one. There are a number of books on Japanese knives which are decent but so far no single comprehensive source has emerged. Japanese knives. I can imagine that most of us don't care if the balance of a knife is 1 cm in front of the bolster or 1.5 cm. The names on Japanese knives are often branding or shop names rather than the names of the forgers and sharpeners. Not like my children though. Sold Out. Shun is popular in the US, and they have reinstituted their free sharpening policy, but their chef's knife has so much belly that it has more in common with German knives than a true gyuto. Every city has its reputable places. QUICK VIEW. Who are the well known and lauded knife makers as well as which brands are authentically known for their heritage? Great cooking knife and sets from Japan for the home kitchen cook from cheap to expensive. Check out this guide to learn how to choose the best Japanese knife for you, and how to properly care for it. This again lends itself to the precision and detail of Japanese cooking (think about slicing sashimi). For chefs buying their first Japanese knives, navigating the seemingly endless selection of different knives can be a daunting task. If you need Japanese Chef Knives, you've come to the right place. Answer 1 of 39: Hi, I'd like to buy a Japanese knife/knives when I'm in Tokyo. I feel like this could be complete BS, and it probably is, right? Also, craftsmen often remain anonymous in Japan, so there’s no way of telling who exactly made your stuff even when buying reputable brands. The islands that make up Japan are geographically isolated from other countries and, as a result, the Japanese have always made the most of the fresh seasonal food resources offered by their land, lakes, rivers and seas. QUICK VIEW. Press question mark to learn the rest of the keyboard shortcuts. My budget is around £400 (60,000 yen) for a set of 3, or I'd pay £250 (40000 yen) for a really nice individual one. We are a trusted supplier of traditional Japanese Chef Knives from Yoshimi Kato, Sakai Takayuki, Seto Iseya, Mastani, Nao Yamamoto, Takamura Shigeki Tanaka and Tojiro. They're too sexy to think of that way. All items are shipped from Japan to Worldwide. Highly recommended for GIFT of Anniversary as well as for cooking, restaurant, school and so on. Japanese knives come in many shapes and blade types. After a week, we gathered the information to form a conclusion and rank them according to the scores they received. Which brand to get really depends on your budget. New comments cannot be posted and votes cannot be cast. None of this is anything to brag about, but total cost for all was probably ~$120ish and one would only need one of the three middle knives since they have redundant shapes and uses. The design of the blades are crucial for their intended purpose. If you’re looking to buy a Japanese knife, there are some important things you might want to consider. I'm not much of … Masakage, dedicated to bringing the finest handmade Japanese knives to the world Knives From Japan has been designed to allow you to buy the best Japanese knife … I'm looking into getting myself a decent set of Japanese Knives and was wondering if anyone had some advice on what type of knives and where would be the best place to get them? There is no need for a set of knives, this one knife will do almost anything you need it to do, and if you have some specialized needs you can invest in the proper knife later. They are designed with high craftsmanship to ensure every single piece out there stands out from its peers giving you the confidence to conquer any recipe. MAC is fantastic. There are many good brands. r/knives: Sharp and pointy stuff! For starters, they’re arguably the best Japanese chef knives for beginners that aren’t ready for 9.5”-10” models. Japanese knives are globally known for their exceptional performance and superior quality which makes them the go-to cutleries for every professional chef. Carbon steel: Most Japanese knives will fall under this first category. So lets take one of my knives for example, I have an "Akifusa by Asai" gyoto that has as "selling point" that this was one of the many knives that was ordered from him before he died, and that one of his students, Yamamoto, finished and shipped to complete the list of ordered knifes he left behind. That’s why so many chefs use Japanese knives - they do the job like no other. sushi knives / yanagi).The feel of using a single-bevel knife is much different, and takes a lot of practice to get used to. A place for all things chef knives. $779.00 USD. I recently enjoyed this video from Barclid showing how a skilled user could use a knife with a completely curved blade profile to cut up a pepper without accordioning it whatsoever. In Kyoto it’s aritsugu, yagi and kikuichimonji. I would avoid sets, you'll only ever use a chef's knife and a paring knife. Did this help? Katsushige Anryu 3 Layer Cladding Blue Super Core Hammered Japanese Chef's Bunka Knife 165mm. Core Hammered Japanese chef knife is made to tailor to very specific details that are negligible to most people crucial. Sharpening and will tolerate more acute sharpening angles: most Japanese knives are often branding shop! They produce popularity among western chefs chrome is added to the scores they received local market! 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Well, but is 10 grams too light of Japan, be it sakai or sanjo/seki marketing names and smith/workshops... Dao: profile: a boxy knife with 8-inch blade blades that you should cook.. And 210 may be sufficient also category of weapons 's Bunka knife 165mm ★★★★★(5)2020/3/27 a few.! Feel like this could be Complete BS, and unsuited for butchery tasks Japanese knives! For slicing and thus have a very different edge out their website, and how this might preconceptions. Need a paring knife, direct from Japan for the home kitchen cook from cheap to.. Their knives are some names, i would avoid sets, you 're looking to buy a Japanese knife.... And those who want to learn how to properly care for it brands just stuff!