Japanese 'folded' kitchen knives

[sunnyday]

was looking for the good knives. never heard about the brand though, now kinda interested in.

[ascayman]

HarryW said:

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?

Very impressed, nice in the hand and very, very sharp.

[CRB14]

I love the look of the Saiun knives and I'm in the market but here's a question....Santoku or Gyuto?

I like a traditional chefs knife so i can 'rock' the blade rather than chop straight through. Which would be more suitable?

[uncinqsix]

CRB14 said:

I love the look of the Saiun knives and I'm in the market but here's a question....Santoku or Gyuto?

I like a traditional chefs knife so i can 'rock' the blade rather than chop straight through. Which would be more suitable?

Gyuto. 240mm.

[CRB14]

Mini bump and a question too. For those with the Japanese blades how are you keeping them sharp?

[Crusoe]

wet stone http://www.toolsfromjapan.com/store/index.php?main...

[rich83]

As above. 5-10 mins and I can get mine razor sharp again.

[CRB14]

So am I right in thinking you don't hone you just sharpen every couple if months / weeks on the stone?

I've got a minosharp 220/1000 combo stone at home but haven't used it with any success. Ideally I could do with a 5000 or 6000 to slot into the block.

[Crusoe]

Few coins on the inside to keep it at the right angle and then just 30 sec a side to give mine a quick sharpen every week or two depending on use.

[SpydieNut]

Crusoe said:

Another happy customer of http://japanesechefsknife.com/

and another - thank you for the thread

i got 3 from the misono moly range and a wet stone.

ordered before work on Thursday last week and arrived this morning

i'm very impressed - they feel great in the hand, look smart and are scarily sharp .

eta - mix up with dates , but still impressive service.

Edited by SpydieNut on Monday 28th July 13:05

[CRB14]

A quick update; I've finally purchased a knife and received delivery this week.

I ordered a Hiromoto AS 240mm Gyuto. It's simply amazing. I've researched for months and months and took the plunge on Christmas Eve. The finish and quality is incredible. As for sharpness I've never experienced anything as sharp in my life. I'm over the moon.

I also bought one of JCK's 6000 grade stones which you don't need to soak. I've been practicing with a few of my other knives on the stone so hopefully I'll be ok when I come to sharpen the Hiromoto.

Delivery took a little longer than expected due to Xmas holidays at UK customs but i only had to pay £20 for import charges / VAT. All I all a great success!

[uncinqsix]

A fine choice

I have a Japanese wood plane with a blade made from the same steel used in the core of the Hiromoto AS: it's incredibly hard and tough. I had to buy a new waterstone because the one I had simply wasn't making an impression on it.

[fieldl]

That's another $250 PH has cost me. I swear some of the more specialty companies should advertise on here rather than What Car.
I went for the JCK Special Set with the 3 JCK Kagayaki knives. Looking forward to receiving them

[Cotty]

CRB14 said:

A quick update; I've finally purchased a knife and received delivery this week.

I ordered a Hiromoto AS 240mm Gyuto. It's simply amazing. I've researched for months and months and took the plunge on Christmas Eve. The finish and quality is incredible. As for sharpness I've never experienced anything as sharp in my life. I'm over the moon.

Just be carfull as if you cut yourself you won't feel it.

[S6PNJ]

I'm going to guess that these are clearly not in the same league as has already been posted on here, but what are anyone's thoughts on these knives from lidl?

Edited by S6PNJ on Thursday 29th January 15:41

[bga]

The description is that they have a single sided bevel. That's a pain in the arse for general use IMO.

[cornet]

S6PNJ said:

I'm going to guess that these are clearly not in the same league as has already been posted on here, but what are anyone's thoughts on these knives from lidl?

Cheap horrible things - got one as a present and the handle is already loose.

If you want some 1/2 decent cheap knives then go to Costco and get some of these

http://www.costco.co.uk/view/product/uk_catalog/in...
http://www.costco.co.uk/view/product/uk_catalog/in...

Had some for a few months now, need regular honing but other than that can't fault them for the price.

[S6PNJ]

bga said:

The description is that they have a single sided bevel. That's a pain in the arse for general use IMO.

'nuff said! I hadn't realised that and I know from impropper sharpening of my current (cheap) knives that an unbalanced edge is a right pain in the &^$£

[Fastchas]

As I'm a retired butcher I possess three Dick knives (2 boning & 1 steak knife) and a Victorinox Boning knife. I can sharpen these to extremely sharp and everyone who uses them are very impressed.
Are these Jap knives even better than mine then?? I'd love to have a go.

[uncinqsix]

Fastchas said:

As I'm a retired butcher I possess three Dick knives (2 boning & 1 steak knife) and a Victorinox Boning knife. I can sharpen these to extremely sharp and everyone who uses them are very impressed.
Are these Jap knives even better than mine then?? I'd love to have a go.

They are very different to what you're used to and require a completely different sharpening regime - you can't use a steel on them, but the blade steel's a lot harder so they need doing much less frequently. Most japanese blades are also a little more delicate so care needs to be taken around bone. The exception is their boning knife, called a Honesuki, which you'll find about half way down this page: http://www.japanesechefsknife.com/440Series.html#4... I have one of those from Misono's Swedish Steel line, and the philosophy behind it is the opposite of the western boning knife. It's short, with a thick, rigid blade and unequal bevels (80/20), but it's awesome to use!

A Gyuto is their equivalent to a normal chef's knife.