Japanese 'folded' kitchen knives
Discussion
Tanguero said:
Oh, and if you cant afford more than £90 for a blade then you will not be in the market for a good one anyway.
I'd disagree - granted, the knives with the layered cladding tend to be a bit more expensive, but something like the Hiromoto G3 or Misono 440 (i.e. without pretty cladding) perform every bit as well and can be had within budget. uncinqsix said:
Tanguero said:
Oh, and if you cant afford more than £90 for a blade then you will not be in the market for a good one anyway.
I'd disagree - granted, the knives with the layered cladding tend to be a bit more expensive, but something like the Hiromoto G3 or Misono 440 (i.e. without pretty cladding) perform every bit as well and can be had within budget. The laminated blade does have some practical advantages over the single steel ones. It means that the cutting edge in the core of the blade can be of a much harder (and therefore more brittle) steel while protected by the softer (and tougher) laminate either side of it. I thought my Hiromoto held a good edge until I acquired one of Asai San's hand forged blades. Those are truly in a different class.
Tanguero said:
Yes - I meant specifically a good layered blade, as that was what the OPs initial question was. But I agree, you can get a very fine knife without a laminated blade within that budget.
The laminated blade does have some practical advantages over the single steel ones. It means that the cutting edge in the core of the blade can be of a much harder (and therefore more brittle) steel while protected by the softer (and tougher) laminate either side of it. I thought my Hiromoto held a good edge until I acquired one of Asai San's hand forged blades. Those are truly in a different class.
Depends on the steel. The Hattori HDs have a VG10 core with softer cladding, but there are few other brands that do solid VG10 with no problem as well. One type I'm keen to try is the Hiromoto AS, which has an AS carbon steel core with (non-folded) stainless cladding. That is a genuine example of the brittle core and tough cladding, and that AS steel is excellent. Only drawback is that the edge steel is not stainless so it can rust if not looked after, so probably not suitable for someone not used to carbon steel knives. The laminated blade does have some practical advantages over the single steel ones. It means that the cutting edge in the core of the blade can be of a much harder (and therefore more brittle) steel while protected by the softer (and tougher) laminate either side of it. I thought my Hiromoto held a good edge until I acquired one of Asai San's hand forged blades. Those are truly in a different class.
well I could spend 500 quid on a knife if i wanted to, but I dont want to.
i think more than 100 quid for a single knife is a bit excessive, but thats just me, im not pro chef, so dont need the best there is, just would like a folded steel one as they look good, and im guessing as there is a core metal around which the blade has been folded around will have some merit, like proper samurai swords are folded around a core of metal for flexibility or rigidity, depending on who makes them.
i think more than 100 quid for a single knife is a bit excessive, but thats just me, im not pro chef, so dont need the best there is, just would like a folded steel one as they look good, and im guessing as there is a core metal around which the blade has been folded around will have some merit, like proper samurai swords are folded around a core of metal for flexibility or rigidity, depending on who makes them.
I may be a bit late to this party, holy thread resurrection and all that...
But these; https://www.nisbets.co.uk/3/Kitchen-Chefs-Knives-T...
Have that folded look and aren't overly expensive.
But these; https://www.nisbets.co.uk/3/Kitchen-Chefs-Knives-T...
Have that folded look and aren't overly expensive.
dapprman said:
Hmm look remarkably cheap, but the only reason I say that is I stumbled across a traditional trade knife shop in Kyoto while on holiday and was shocked to see just how much some of the blades cost - we're talking well in to the hundreds of pounds (I seem to remember some were over a thousand). Also I say blades as you bought the handle separately.
Found details of the place
It's Aritsugu[/URL]
So did I Found details of the place
It's Aritsugu[/URL]
Around £130 for both and I couldn't be happier with my purchase. A sheer joy to use and really show you how average many expensive branded knives are
Based on comments here, I've just put in an order for a Hiromoto Gingami No.3 Petty 150mm for general duties, as I'd be better off using a spoon than my current general utility knife!
I'm no chef so didn't want to go OTT on price, but will likely invest in a few more (probably of higher quality/price) depending on how I get on with this one.
I'm no chef so didn't want to go OTT on price, but will likely invest in a few more (probably of higher quality/price) depending on how I get on with this one.
wiggy001 said:
Based on comments here, I've just put in an order for a Hiromoto Gingami No.3 Petty 150mm for general duties, as I'd be better off using a spoon than my current general utility knife!
I'm no chef so didn't want to go OTT on price, but will likely invest in a few more (probably of higher quality/price) depending on how I get on with this one.
Just for a little more reassurance to the OP on this site, I ordered on Sunday evening and my knife arrived yesterday. Not used yet but feels like a quality product (especially compared to my previous cheapo utility knife!).I'm no chef so didn't want to go OTT on price, but will likely invest in a few more (probably of higher quality/price) depending on how I get on with this one.
I've also ordered earlier this week. The one I chose was out of stock but the site still allowed me to order one and pay (in the FAQ it said they'll dispatch once made).
I got an email within about 12 hours saying that it should be back in stock by January and asked whether I wanted to wait. To which I agreed.
I've just had an email saying its been dispatched. Looking forward to getting it now
In case anyone is interested I went for the SAIUN Damascus Santoku
I got an email within about 12 hours saying that it should be back in stock by January and asked whether I wanted to wait. To which I agreed.
I've just had an email saying its been dispatched. Looking forward to getting it now
In case anyone is interested I went for the SAIUN Damascus Santoku
Edited by scottri on Friday 13th December 08:59
wiggy001 said:
wiggy001 said:
Based on comments here, I've just put in an order for a Hiromoto Gingami No.3 Petty 150mm for general duties, as I'd be better off using a spoon than my current general utility knife!
I'm no chef so didn't want to go OTT on price, but will likely invest in a few more (probably of higher quality/price) depending on how I get on with this one.
Just for a little more reassurance to the OP on this site, I ordered on Sunday evening and my knife arrived yesterday. Not used yet but feels like a quality product (especially compared to my previous cheapo utility knife!).I'm no chef so didn't want to go OTT on price, but will likely invest in a few more (probably of higher quality/price) depending on how I get on with this one.
scottri said:
I've also ordered earlier this week. The one I chose was out of stock but the site still allowed me to order one and pay (in the FAQ it said they'll dispatch once made).
I got an email within about 12 hours saying that it should be back in stock by January and asked whether I wanted to wait. To which I agreed.
I've just had an email saying its been dispatched. Looking forward to getting it now
In case anyone is interested I went for the SAIUN Damascus Santoku
DAMN YOU!! Ive gone from "I dont need a new knife" to "I definitely need a new knife" in one post!! :-)I got an email within about 12 hours saying that it should be back in stock by January and asked whether I wanted to wait. To which I agreed.
I've just had an email saying its been dispatched. Looking forward to getting it now
In case anyone is interested I went for the SAIUN Damascus Santoku
Edited by scottri on Friday 13th December 08:59
An expensive thread
I got to see some of the selection from Kin Knives in the flesh recently, and couldn't resist leaving with a Tanaka Petty, and Takamura 210mm Gyoto. It's well worth trying them if you can, as the different sizes/styles fit differently in your hand.
It seems a stupid amount of money to spend on a knife, but when you see how much work and skill goes into making them, I thought it actually makes them look really good value.
Check these bad boys out!
http://www.kinknives.com/tanaka-knives/
http://www.kinknives.com/takamura-knives/
I got to see some of the selection from Kin Knives in the flesh recently, and couldn't resist leaving with a Tanaka Petty, and Takamura 210mm Gyoto. It's well worth trying them if you can, as the different sizes/styles fit differently in your hand.
It seems a stupid amount of money to spend on a knife, but when you see how much work and skill goes into making them, I thought it actually makes them look really good value.
Check these bad boys out!
http://www.kinknives.com/tanaka-knives/
http://www.kinknives.com/takamura-knives/
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