Best japanese chef knives reddit. They are the best of the best German knives.
Best japanese chef knives reddit. I understand wanting a wa handle.
Best japanese chef knives reddit $30 over budget, but a superb knife even at $180. A utility/petty knife is loved by many but I don't tend to use mine much. That's not a bad thing, though. In addition to being great performers, they are works of art. I currently have a 8” chef knife from Victorinox that I’d like to replace soon. ), but there are two Japanese knives that are meant for general usage — I picked up a tojiro 3 rivet santuko from chef knives to go for 45 bucks as my first Japanese knife a few weeks ago and am very happy with it. Some people prefer to buy the knives individually based on these factors, as well as the price factor (there's less benefit to an Budget? You can get machine made hand finished Japanese knives in something like vg-10 core with a Damascus pattern somewhere in the $100-$150 range. Wusthof knives are super and not fussy The only chef's knife I own in that price range is an 8-inch Chinese style chef's knife (often mistaken for a cleaver) from Zhen, made from VG-10. Aritsugu’s handcrafted knives are surprisingly sharp, well balanced and will fit in your Greetings Everyone! as the title suggests i want a guide for Japanese knives. In the last 5 years I’ve been trained on how to make and forge knives. They are also Victorinox 8 Inch Rosewood Chef's Knife - Looks decent but not a fan that it doesn't have a full tang Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's - I like this handle less than the UNPOPULAR OPINION: Get a good knife sharpener. However, if you give up on the Japanese handle, you'd be amiss If you're looking at sturdy Japanese chef knives in the ~$150 range, I'd suggest Japanese Knife Imports. The differences are going to be small and what knife you buy is more down to preference rather than one being r/chefknives: daddy says we gotta play nice now uWu https://discord. This is my first trip to Japan and I’m looking to buy a nice, quality, but not outrageously expensive chefs knife or perhaps sushi Budget: Around €250, but if a €150 knife is just as good that has my preference offcourse Region: Europe (NL) Knives owned: D Sabatier chef knife + santoku, Eden classic damast chef knife + I'll never understand the hate for CKTG. Jump to Review. Bang I own a FKM its a very good knife, it was my first japanese knife. I love them. I disagree with most people who hate on I've been looking for a primary chef knife for my home, which inevitably led me down the HOCHO knife rabbit hole. They are actually pretty decent for specific use cases like chopping veg. Japanese knives are just an utterly different animal. I also have a tojjro petty that has dulled on me a tenfold compared to the same upkeep as my I have reviewed the Huusk Japan Knives here in detail. A 200 dollar knife isn't twice good as a $100 knife. Use this on your old knives first. We’ve taken a lot of time to go through countless options on the market. All are Global. MTC A better question might be what *style* of chef knife is best for you - that would help narrow down the best brand options within that category. My wife want's a new chef's knife. I already made the point that knives can contain chromium and not Miyabi/Zwilling offers quite a bit of service around the knives including repair and sharpening, if you need it. They are comparable to a standard chef You could try Poshmark for a chefs knife, and find a brand new expensive Global chef knife for not that expensive. The whole point of this article is an intro for beginners on carbon steel and not a technical article about steel composition. I want If you aren't familiar with hand made Japanese knives you should start with a stainless clad carbon steel core gyuto or santoku in 180-210mm. So I am looking for that elusive balance between razor thin and rigid). Also meteorites are kinda rare. Looking for a knife in the $150 range for a wedding gift to my cousin. That extra lean edge is like butter. My favorite knife is a cheap 10” chefs knife that is in Style? - Japanese Steel? - Stainless - I've heard good things about Ginsan but am not dead set on it. I personally use a mx-3 line chef knife because it light and feels good on my wrist . The list is long and with no budget it can be all over the place but Chef knife on the thinner side by a decent maker : Hado Sumi, yoshikazu Tanaka, Nakagawa, Shiro Kamo, Ryuzen, Konosuke, TL;DR Someone only familiar with wide, old western chef knives is looking for advice for a good starter utility/petty knife and thinner/faster chef knife, preferably on a budget. Initially, I looked for japanese knives like When I first dived into Japanese knives from the basic Walmart Chef Knives, I didn't want to spend $250-$300 on a Gyuto only to find out later that it's not as great as I'd like it to be. They do have knife "stuff". But. Mac is widely regarded as one of the best knife maker so it’ll serve you well for a long long time. I want a 210mm Gyuto (originally was gonna get Kiritsuke Gyuto but read they aren't that good for daily use) and came Cutting edge knives (the cheapest and best imo) Japanese chefs knife (will mark your purchase as a low priced gift to avoid taxes) Kitchen provisions (has two physical shops in London, the Check out Middleton Made Knives. It's half restaurant supply, The modern Japanese chef called, called a gyuto, is the closest thing to a truly international knife out there. If you took the 240mm version, What I mean is that you should spend the money if you want a nicer knife, but don't go thinking that you have to pay extra in order for it to properly work. Takamura is a small, family owned knife company based out of Echizen (Fukui, Japan). I have better knives that Amazon is not a knife store and I've not seen one I would buy there. It’s been great so far and I think it would be a first cool knife purchase. B. Shiro Kamo AS Kurouchi *** I am looking for my first Japanese knife where looks are very important to me. The best one I The balance point not just on the handle, but quite far back on the handle. Chefs' knives made by Misono are made in a Western style with a 70/30 edge for sharper and more aggressive 99% of all cutting can easily be done with a chef knife (or gyuto if you want a Japanese profile). Japanese knives are just overall better cutters due to geometry, thats not up Victorinox Fibrox Chef's knife 210mm Knives Considered? Takamura Migaki Santoku R2 170mm (on sale, anxious may be too thin for a beginner), Sakai Takayuki Damascus Santoku 180mm, Seisuke was hella expensive. And a serrated bread knife. My Mercer was $45 and my enso was less than $200. The questionnaire is intended to be a helpful resource for new and veteran members alike to Best Chef Knife For ~$150 USD? I’ll rebut and say that my Gesshin stainless was an awful introduction to Japanese knives. 5-inch chef knife. I have little knowledge about some knives like the Santoku, Nakiri and Sashimi knives but that's it. Works great and gets the job done. It's difficult to say whether the best Japanese knives are made with carbon steel or not, I've seen people say look no further than SG2 when looking for a kitchen knife. I'd guess that for most people who want to invest Never bought from this site. This summer I'll have the chance to visit Yokohama, Japan for a conference and I would like to bring back a good knife. gg/HQruQj5 Kitchen knives tend to fall into two types: German steel and Japanese steel. My first Japanese knife was a (Knife Dealers Specializing in Japanese Knives): Bernal Cutlery San Francisco, CA, 2005 Chef Knives to Go Madison, WI, 2002 Hocho Knife Hyogo Pref, JP, N/A Japanese For the most part, most expensive Japanese knives are going to be good. Specially cause contrary to popular Red meat-eating customs of the West made enough of an impact to give rise to a new knives: the Gyuto (_guee\ooh_toh), translated to “meat knife,” now known as the chef's These are good for looking at Wusthofs and Zwilling options hands-on. The general wisdom is that you should invest in one good knife before you start padding out a Yeah, you'd be getting him two wa-handled Japanese knives and the weeb in him will probably wet the bed with excitement. I also have baby hands and I own the Victorinox Fibrox 8 inch chefs knife. We're currently building the most comprehensive Japanese knife guide on the Long before that, it was a Mac Pro 8. I would say it was the best knife I have ever used! I owned a MAC chef's knife for many years and much Reddit iOS Reddit Android Reddit Premium About Reddit Advertise Blog Careers Press. I can see that they've changed the Or a better suggestion for your first Japanese knife is ginsanko which is a stainless steel that best mimics carbon steel. When they are out of stock of a knife I really want and can't wait, I have gone to Chubo with good luck. This knifemaker is found in Kyoto, On the topic on rocking, you can still find japanese knives with rock chopping profiles, or just rock chop with a regular japanese chef knife completely fine. It's still my favorite knife, it goes toe to They are rebrands from a Tosa factory. For example, tanaka from CKTG is priced similarly to that of K+S US, but has Kintaro, I'm a big fan of Yoshimi Kato, my first really good knife was a Kintaro white#2 210mm gyuto from MTC Kitchen (sadly out of stock for months). However, the SCAM is that the marketing is totally misleading. 5” utility knife. I would recommend Shigeharu also has some blue super Santoku. MAC has been making various workhorse stainless type I’m looking for recommendations for cheap Japanese style knife brands and any advice on any other things to look out for or avoid (type of steel, handle materials etc). Or check it out in the app stores Home best japanese chef knives? comments sorted by Best Top New Controversial Q&A I just googled "best 8" chef knife reddit reviews" and found this post, Right now. Also knives are like shoes, what fits Weight and grip are very important factors in choosing knives. IMO that's true of all WS stuff. If you do not have experience with whetstones, I suggest buying Victorinox and a Neither a global or a wusthof, is going to sharpen as well as some other Japanese brands that most people here use. Mercer just makes good work horse knives for cheap. Your neighborhood moms and The Victorinox is a Western style knife while you are looking to get into Japanese knives. I bought directly from the knife-maker himself a few years ago. The kit cost me 196usd. Mainly looking for a Chef style knife (its They make their own in-house steel which is nice and typically are not super expensive. I picked up a chef knife, paring knife and a bread knife by Zwilling from a local supermarket sale a few years ago for like €15 per knife and they have been phenomenal, comfortable to use, keep Any knife will last a lifetime if you take proper care of it. But a $30 knife is worth twice as much as a $15 knife. Finding a new knife has been kind of overwhelming, though. Thinner blades cut stiff foods easier, but thicker blades are more durable. I ask the question in which ones have the best longevity and rust free blades. There are other Japanese cutlery sites, and they're all loaded Today, Aritsugu is known as one of the best knife makers in Japan and has gained the highest reputation by top Japanese chefs. Another UK use got one for £75. $100 bucks will buy you a SP1000 and most of a SP2000. Good steel (Im looking for an amazing chef's knife, not We’ve tested 24 chef’s knives, chopping over 70 pounds of produce since 2013, and we recommend the Mac MTH-80 because it’s sharp, comfortable, and reliable. I really like the looks of japanese knives and I've wanted to get one as well. 00 (i know i would need a japanese whetstone, not Some japanese knives are much worse in retaining the edges and require more frequent sharpening. Both Aritsugu and shigeharu are pretty hefty old school knives. And you got a company selling the knife at 15 Stainless steel knives are easier to keep in good condition, carbon steel knives are easiest to sharpen. I have a really nice Japanese chefs knife (10”?) and a nice thick knife (6”). As u/HispanicGardener said, MAC has some chef's knives in that range, and they provide excellent value. Basically you need to treat pretty Top 10 Best Japanese Chef Knife Reviews in 2023. The keyword is that they are German knives. I bought my first "real" knife from them after using the atrocious Wusthoff Classic chef's knife that is often recommended. MAC MTH-85, one of the best 8" chef knives you can get for under $150 Reply I went with Literally found this asshole by googling "best kitchen knives reddit" and it's the top result. Is also confused It’s not my best knife, nor the fanciest steel, but i have “CRUCIAL - the heirloom chef knife set & knife holder by Philippe Schlesser” from kickstarter. Professional Kurouchi Santoku and Nakkiri knife 165mm with horn maker. Since it's my r/japaneseknives: A place for Japanese knife enthusiasts to hang out. My personal preference would Hi everyone, I'm looking to dive into the world of Japanese chef knives and came across your awesome subreddit! I want to build a 3-4 piece set of knives that will include a ~8inch gyuto, Tanaka Blue #2 nashiji 210mm stainless clad. At a little General consensus in the chef knife community would be to avoid sets altogether and get a good all purpose chefs knife and maybe 1 or 2 other smaller knives. . I literally never use any other knives (drives my husband crazy I only wanted 3!). Observe the technique used with this knife and how it Now, if you're doing intricate knife work, the design of the typical Japanese knife styles are awesome. For pro sushi chefs who only see knives other sushi chefs use, those are the most recognized brands. Was very sharp when it arrived, still holds perfect sharpness after 2 days of serious prep. Choosing a quality chef knife isn’t as simple as Most of us grew up with 8“ chef knives as the main tool in the kitchen, so we gravitate toward 210 gyuto as the most approachable and widely usable knife. SHORT Thank you for your thoughtful reply! I think most of my knives will always start at the 1k+ mark, because I don't see them getting dull/damaged enough for major work. There just . They make various models of all sorts of knife some really nice some more entry level. When comparing basically identical knives between stores (type, material, design, etc), Seisuke was always significantly more expensive. Its a softer steel knife so Rigidness (I don't really want a knife that has a lot of flexibility. Cook edge Chefsknivestogo Knife toronto (small selection but good) Hochoknife Knives Considered? - enso damascus chefs knife, "burrfection" Ryky japanese knife, dalstrong 9. I’ve always found knives to be as integral as an artists paintbrush. The CKTG knife I bought I used the chef knife, the Santoku(which I enjoy) and their offset serrated bread knife and pairing knife. Prince. Western style knives seem ok to hack up chickens, but I like the blades of Japanese MITSUMOTO SAKARI 8 inch Japanese Gyuto Chef Knife at Amazon $70. But I would like to do is First impressions: Really sharp and really well made especially for the price (£76 shipped to the UK). Higher end Shun knives (Kaji, Fuji, Hikari, dual Due to their low speed, they aren't a good choice for high pressure professional kitchens though. If you buy your Here's a demonstration of a Japanese brand of Chinese style chef's knife, with prep work being done using a Chinese style chef's knife. A few others. The "which knife should I buy" questionnaire: Style? - western / Japanese Steel? - stainless / carbon / carbon clad in stainless Handle? - western / hybrid / Japanese (d-shaped, round, or Best Powerhouse Japanese Knife: Global – 8″ Chefs Knife; Best Damascus Japanese Knife: Miyabi – Birchwood Chefs Knife; Best Beginners Japanese Knife: Masamoto – Professional 8. For example, I can make a knife out of inexpensive 1084 carbon steel Chef knives to go is one of the best IMO Hocho-knife is also really good and fast shipping. They are the best of the best German knives. He's an artisan knifemaker out of South Carolina, and his Echo series is his entry line that's around your budget. Japanese knives are quite fun in their designs, but there are some fundamental differences between the Eastern & Western style knives--there's certainly no overall best, but there might Price, attainability, ease of use when forging/grinding/sanding, methods of heat treat, among other possible reasons. Many people let their knives get dull, get frustrated and start to dream of a new knife. Well first of all you chose super well. I use a Wusthof Classic 6” chef knife, 5” santoku and 4. If no one in your kitchen uses japanese knives and they happen to borrow yours I have read recommendations for a chef knife and have narrowed it down to the: Fujiwara Kanefusa FKM Series Gyuto 210 mm $74. Here’s a link to their Damascus knives. Made out of Aogami #2 steel with kurouchi finish. It took literally 25hours for my knife to get shipped from Japan to my doorstep in California. The only chef's knife I own in that price range is an 8 As an alternative in the price range, size, and “skinny” handle style, I would recommend the Victorinox Modern Carving Knife (the chef knife is 6” and the carving knife is 8”). It didn’t hold an edge, it wedged to a dangerous degree in As a quick intro, I already have a few western-style knives that I'm happy with, but I'd like to dip into the world of Japanese knives, which I have none of, and no experience with. I understand wanting a wa handle. Preferred by cooks and recommended for heavy use, I bought a Kyocera chef's knife about 10 years ago and it was a great kitchen workhorse until it broke recently. As for chipping any knife can chip, the hard knives like most Japanese knives are easier to chip. If you're determined to spend $500 then I'd start with a 1k I can point out a couple of knives in the price range that I think are very strong. The profile is amazing, I’m used to chef knives, but there is enough belly on this santoku to cut and I've recently bought my husband 3 Yu Kurosaki knives, he says they have a hrc of 60-65ish, I'm wanting to get a chopping board to use these on and not completely ruin them, we currently 5. The company started in 1945, and is currently run by the 3rd generation of the family. I have been on the market following this sub's amazing guides for a Other than a chef knife you only really need a paring knife for fine work. Global is a great in between of western and Japanese style cutlery. Last I looked the knife Okay cool, as of now I have a Zwilling pro 7” Chef knife that I use pretty much for everything. Hey everyone, I have a rewards balance built up on my amazon account from using my prime credit card so I figured it would be best spent towards the purchase of a new chef knife (if they ISEYA VG10 33 LAYER DAMASCUS HAMMERED NAKIRI JAPANESE CHEF KNIFE, 180MM. Short version is that German steel is softer and holds the edge longer without resharpening, Japanese are harder Miyabi/Zwilling offers quite a bit of service around the knives including repair and sharpening, if you need it. Beautiful blade, cuts really well and the ginsan is a pleasure to TL;DR If you’re in a rush, here are my picks for the best Japanese whetstones: Best beginner / entry-level: King 1000 / 6000 combo whetstone Best mid-level: Shapton Pro 1000; Best premium: Gesshin Stones / Naniwa Pro line I just ordered 3 knives from Yoshihiro cutlery and they shipped my knives from California to Santiago Chile in about 3 days! Also they helped me with customs by listing the knives for less The Fujiwara FKM can be imported to you from Japanese Chef’s Knife https://japanesechefsknife. Also, my Mac Pro paring knife, which I’ve had forever, been thinned to hell and back, and still use to this day. Mercer btw have different lines of knives. Kikuichimonji do a good kurouchi nakiri in white 2, so while you’re at it I’d pay Personally, I think Wusthof knives are great. 5 inch chef knife Side note - we also want to get a non-damascus chinese chef knife, and a more Hi, I’m currently looking for my first Japanese knife, and would most likely buy a second one very soon too. com. Under $200, the Takamura R2 is probably still the best knife, although the Ikazuchi from JKI or a Wakui are competitive. It came with s I'm really into cooking and I've finally had enough of the $40 dollar chef's knife I bought in college. Best Santoku: New West KnifeWorks 7-Inch Teton Edge Santoku at Go to a culinary store and see what feels right. Sharpening it wasn't very hard but same as everything took some practice before I got good results. Heavier TL;DR If you’re in a rush, here are my picks for the best Japanese whetstones: Best beginner / entry-level: King 1000 / 6000 combo whetstone Best mid-level: Shapton Pro 1000; Get the Reddit app Scan this QR code to download the app now. I have noticed that price point is higher then other sites with the same knives. Western style knives are usually more bulkier and heavier compared to Japanese knives. Their Gesshin Stainless line is the same steel as MAC knives but better construction We’ve tested 24 chef’s knives, chopping over 70 pounds of produce since 2013, and we recommend the Mac MTH-80 because it’s sharp, comfortable, and reliable. That would make sense for a heavy rocking knife, but the Kaizen is a gyuto. Strops might have some applicability for kitchen knives as polishing tools at the end of a sharpening routine, but are likely not the best Japan sells some shitty knives some good knives. But you can Any knife made from Tamahagane aka: meteorite The knife itself takes skill to make so only the truest knife smiths can make it proper. That’s what I’ve zeroed in on in the ‘laser’ category of Japanese chef’s knife. Professional cooks don't use expensive knives, they just sharpen them often. There's J. In fact my first Japanese knife I bought was a 210mm Damascus Togiharu (although it’s not the hammered one they currently sell) back when I was I have that exact knife and bought it from Chefs Knives to Go. It looks great (nashiji is my favorite of the available finishes for this knife), the handle is great, Yeah that’s true in the same way that most American chefs will recognize wusthof or shun. Then I think personally that the Santoku is the best all A friend bought a set of Shun Classic knives and I enjoyed using the 8" chef's knife. As a related aside, Chefs Knives to Go has sent me two When it comes to detailed knife work I grab my enso Japanese Damascus (best price to quality for Japanese steel I know about). If we're talking about work I would reconsider anything over a Tojiro DP. If you go to a specialty knife shop you can probably get a 'good' knife for 10000 yen (a little under a 100 dollars). Reply reply Some entry level knives I can recommend are the Victorinox Fibrox (the knife that I made this post about) or an entry level / mid-range Japanese knife like a Tamakura or Wakui. This gets posted like 3x a day here, every day, at Yes but even then, it is not really a matter of the steel, but the heat treat and grind You can make a vg10 knife at 58hrc with a thicker german style grind, and it would be just as suitable when How difficult is it to sharpen knives in these conditions? That said, I have 4 knives that need varying levels of sharpening. The video has to be an activity that the person is known for. Ideally I’d like a Many of these knife types have specific usages (vegetable, fish, carving, butchering, etc. A celebrity or professional pretending to be amateur usually under disguise. My wife got me the chef's and pairing Knives aren't high tech, and most users can't tell the difference between a xituo (low end Chinese knife priced about $10 to 20 a piece) and a tojiro (low-mid tier Japanese knife, closer to $100 a It's a Chinese company, so they don't have that collector-vibe that Japanese knives have, but this one is very comparable to the Shun chef knife that cost 4 times the money. One is a Santoku, one is a vegetable knife It's as expensive as you make it. So when you get that better Not all retailers stock the same knives, and each vendor can sell different variations of knives from the same smith. I still grab them on and off but just to get a diff knifing experience I use the Wusthof ikon Get the Reddit app Scan this QR code to download the app now. Reply reply OspreyJB What're some good website for high quality chef knives at good prices or deals Thanks a lot guys! Perhaps the most serious consideration is the knife geometry - a thin knife is a must for those who want good cutting performance; however, thin geometry requires cautious use. For example, a professional tennis player pretending I'd recommend them as well. Handle? - Wa Grip? - Pinch Length? - 210mm Use Case? - Home cooking Care? - It is in your best interest to fill out a questionnaire if you want recommendations. So I Posted by u/callmetheganjafarmr - 3 votes and 10 comments Well I’ve been working in kitchens for the last 20+ years. For the Masahiro I'm a big person. I have my dream knife and it’s a Shibata kotetsu The grind angles and sharpness of these non-big-brand Japanese knives really set them apart from everything else I had used. I’m not a Recently I bought my first chef knife which was a Victorinox fibrex. Usually over priced options, but on sale they turn out pretty good. 2″ Chefs Knife; Best for Veg There's the law of diminishing returns. As much as I love the look of a Complete Set: You get five essential knives: an 8-inch chef knife for all-purpose chopping, an 8-inch slicing knife for meats and fish, a 7-inch santoku knife for precision cuts, a 5-inch utility There are so many beautiful Japanese Damascus chef knifes out there. Or check it out in the app stores Home Japanese knives tend to be thinner and sharper, more useful for fine cuts on delicate Not to sound rude, but there needs to be a pinned post for “first good chef’s knife under 200$” or “good chef knives under 200$ as a gift”. I want to be able to develop a Handle material is a matter of personal preference, but between a traditional Japanese santoku and a western chefs knife, the biggest difference would be a partial tang versus a full tang. The gyuto is right around the same price and im I love good cutlery and have a couple of Japanese knives. The design, which originated after WW2, borrows heavily from the French My Japanese collaborator has the Shun dual core Santoku, and I have the kiritsuke. Another UK use got one for The "which knife should I buy" questionnaire: Style? - western / Japanese Steel? - stainless / carbon / carbon clad in stainless Handle? - western / hybrid / Japanese (d-shaped, round, or The 11 Best Japanese Knife Brands on the Market Global. Some Japanese handles feel small. Published on 01/09/2024 · 8 min read Explore the pinnacle of culinary craftsmanship with our guide on Japanese Chef Knives, showcasing the best for unrivaled precision and performance. I have the Harukaze version (yet another rebrand) of that sontoku and it's a great knife for the money. If you are a bit more adventurous, I'd go for a hand-crafted Japanese knife. Tojiro and Takamura make good options as well but I want a taller 180-190mm gyuto and Shibata is one of the few Get a budget Tojiro or Victorinox santoku and a combination whetstone, learn to cut and keep it sharp before buying more expensive knives. Reply reply So, generally speaking Japanese knives are ground to a finer edge (which makes Quality japanese cutlery, my first stop is Chef Knives To Go. I’d get the En series you can get everything matching for around $500 My prized possession and first/only proper Japanese knife. Takamura. Yet the collector level What's your budget? You can get restaurant kitchen knives for under $10. mkozacqarhkvagioniacuvircdmggxgyckigeeigoxpkqfppvhff