Japanese 'folded' kitchen knives
Discussion
I've got a couple of Tojiro DP's from www.nipponkitchen.com
VG10 core, very pleased with them, recommended for under £50.
VG10 core, very pleased with them, recommended for under £50.
Odie said:
I know a great deal about metallurgy (that degree in mechanical engineering I have kinda helps) and knife making.. No need to troll/flame me, I have an open mind on this subject, BUT sharpness is not a factor of the metal used.
ETA - The knife that's just been linked as a beginner knife while a thing of beauty isn't I don't believe a 'folded' steel its laminated.
The attainable sharpness, how long the edge is retained and the ability to sharpen are all dependent on the material used. BUT I do question the ability of many mere mortals to get very close the ultimate sharpness of a blade and think in the real world it matters far less than an individuals ability to properly sharpen their kit.ETA - The knife that's just been linked as a beginner knife while a thing of beauty isn't I don't believe a 'folded' steel its laminated.
For what it's worth I have Japanese, French & German knives in a mixture of stainless & non-stainless grades of steel and all of them can be made b
d sharp (tm) with some TLC. 
scottri said:
richwig83 said:
Well... thats bloody impressive service if I've ever seen it!
p.s. sorry about the crap photo... better ones to come.
Amazing how quickly it arrives isnt it!p.s. sorry about the crap photo... better ones to come.
Edited by richwig83 on Friday 20th December 12:36
How you finding the knife? I'm loving mine.
matt.m said:
Hi
I was looking to purchase 2 knifes as a thank you for my father in law for housing us for a year for free while we wait on our house.
He is looking for a meat carving knife and a general chefs knife. Which would be recommended?
The nearest thing the Japanese have to a carving knife is a slicer known as a Sujihiki, but at least one manufacturer (Hattori) does a proper western carver as well. For the general chef's knife, you want a Gyuto, either a 210 or 240mm. Japanese knives are lighter than the usual european suspects, so you can comfortably go a bit longer than you might expect: a 240mm (9 1/2") Gyuto feels lighter and more agile than an 8" german chef's knife. I was looking to purchase 2 knifes as a thank you for my father in law for housing us for a year for free while we wait on our house.
He is looking for a meat carving knife and a general chefs knife. Which would be recommended?
As for brands, that depends on your budget. As it's a gift, you might want to look at something pretty like the Hattori HDs. I'm also a fan of the Misono range, which are very well made and are nice and sharp out of the box.
Otherwise, just have a look around that site and see what takes your fancy.They don't sell any rubbish.
Edited by uncinqsix on Thursday 26th December 23:05
uncinqsix said:
The nearest thing the Japanese have to a carving knife is a slicer known as a Sujihiki, but at least one manufacturer (Hattori) does a proper western carver as well. For the general chef's knife, you want a Gyuto, either a 210 or 240mm. Japanese knives are lighter than the usual european suspects, so you can comfortably go a bit longer than you might expect: a 240mm (9 1/2") Gyuto feels lighter and more agile than an 8" german chef's knife.
As for brands, that depends on your budget. As it's a gift, you might want to look at something pretty like the Hattori HDs. I'm also a fan of the Misono range, which are very well made and are nice and sharp out of the box.
Otherwise, just have a look around that site and see what takes your fancy.They don't sell any rubbish.
Thanks for that - will have a look at those suggestions As for brands, that depends on your budget. As it's a gift, you might want to look at something pretty like the Hattori HDs. I'm also a fan of the Misono range, which are very well made and are nice and sharp out of the box.
Otherwise, just have a look around that site and see what takes your fancy.They don't sell any rubbish.
Edited by uncinqsix on Thursday 26th December 23:05
I went to test drive some globals last weekend but couldn't get on with feel and weight of them, have done a little research and have ordered a set of these http://www.chefsknifestore.co.uk/ following good reviews in the times, independent and amazon. should arrive Saturday will report back.
Crusoe said:
might need a poll for who has done themselves an injury, can confirm that nails don't stop a sharp knife very quickly...
I have cut myself with my Japanese knife and previously with a Sainsbury's special. The difference is you don't tend to notice the cut with a Japanese knife. ascayman said:
I went to test drive some globals last weekend but couldn't get on with feel and weight of them, have done a little research and have ordered a set of these http://www.chefsknifestore.co.uk/ following good reviews in the times, independent and amazon. should arrive Saturday will report back.
How did you get on with the D67's then?Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff