Decent Chef's Knives - japanese maybe?
Discussion
I'm looking to buy a general purpose steel blade chef knife. I want it to last years as it for a present to a budding chef. I had thought of a japanese steel blade as they are usually light and very sharp (although perhaps harder to keep an edge on).
Anyone have an opinion to what are very good makes..? And where to buy from?
Anyone have an opinion to what are very good makes..? And where to buy from?
Standard answer for this is go to www.japanesechefsknife.com - great prices, very good selection and top service.
As to what to get, it all depends on how much you want to pay. At the lower end, you can't go wrong with the Misono Molybdenum or 440 Series.
Mid range, the Hiromoto AS is a good buy, but you just need to be aware that the cutting edge and about 5-10mm of the blade is non stainless (i.e. the blade is made from high-carbon steel clad in stainless). For an all-stainless version, they make the G3
High end, the best two would be the Hattori HD, which is very pretty, or the Masamoto VG (less pretty, but top quality). The Ryusen Blazen is also very well regarded.
As to what to get, it all depends on how much you want to pay. At the lower end, you can't go wrong with the Misono Molybdenum or 440 Series.
Mid range, the Hiromoto AS is a good buy, but you just need to be aware that the cutting edge and about 5-10mm of the blade is non stainless (i.e. the blade is made from high-carbon steel clad in stainless). For an all-stainless version, they make the G3
High end, the best two would be the Hattori HD, which is very pretty, or the Masamoto VG (less pretty, but top quality). The Ryusen Blazen is also very well regarded.
geordieelvis said:
on a similar subject, I am looking for a good fish filleting knife to take out sea fishing, had numerous cheapish ones but they just don't last. What are the best ones to look at?
cheers
TBH, if you're using them in that environment I'd do exactly what you're doing and view them as disposable a la Victorinox paring knives.cheers
uncinqsix said:
Standard answer for this is go to www.japanesechefsknife.com - great prices, very good selection and top service.
As to what to get, it all depends on how much you want to pay. At the lower end, you can't go wrong with the Misono Molybdenum or 440 Series.
Mid range, the Hiromoto AS is a good buy, but you just need to be aware that the cutting edge and about 5-10mm of the blade is non stainless (i.e. the blade is made from high-carbon steel clad in stainless). For an all-stainless version, they make the G3
High end, the best two would be the Hattori HD, which is very pretty, or the Masamoto VG (less pretty, but top quality). The Ryusen Blazen is also very well regarded.
Thanks - i had looked there but the choice was rather overwhelming. I don't mind putting some $$ in, because i want the blade to last and last, but i confess to knives not being a particular interest of mine so i couldn't decide what was a good one or not. As to what to get, it all depends on how much you want to pay. At the lower end, you can't go wrong with the Misono Molybdenum or 440 Series.
Mid range, the Hiromoto AS is a good buy, but you just need to be aware that the cutting edge and about 5-10mm of the blade is non stainless (i.e. the blade is made from high-carbon steel clad in stainless). For an all-stainless version, they make the G3
High end, the best two would be the Hattori HD, which is very pretty, or the Masamoto VG (less pretty, but top quality). The Ryusen Blazen is also very well regarded.
I quite like the global knives, having used them myself, but thought about trying to get something a bit more special first.
ALso what is a good "general" size? Or does it depend on the person..?
Edited by Buffalo on Friday 10th July 12:18
My 2 pence, in a work kitchen I have a set of Seki Magoroku which travel with me. At home I have mainly Global, with a pair of Kyocera GP knives for vegetable work.
I've worked with Wusthoff, Henckels, Chroma and IO Shun... All are good.
What you need to ask your friend is their style of knife work = large heavy, light, wooden handled or formed steel.
A budget would also be helpful...
I've worked with Wusthoff, Henckels, Chroma and IO Shun... All are good.
What you need to ask your friend is their style of knife work = large heavy, light, wooden handled or formed steel.
A budget would also be helpful...
geordieelvis said:
on a similar subject, I am looking for a good fish filleting knife to take out sea fishing, had numerous cheapish ones but they just don't last. What are the best ones to look at?
cheers
What are you filleting I use a normark filleting knife for Bass, Redfish, Snook, etc but for speed i use a standard 180mm on trout, snapper, sheephead,cheers
neilsfishing said:
geordieelvis said:
on a similar subject, I am looking for a good fish filleting knife to take out sea fishing, had numerous cheapish ones but they just don't last. What are the best ones to look at?
cheers
What are you filleting I use a normark filleting knife for Bass, Redfish, Snook, etc but for speed i use a standard 180mm on trout, snapper, sheephead,cheers
Buffalo said:
uncinqsix said:
Standard answer for this is go to www.japanesechefsknife.com - great prices, very good selection and top service.
As to what to get, it all depends on how much you want to pay. At the lower end, you can't go wrong with the Misono Molybdenum or 440 Series.
Mid range, the Hiromoto AS is a good buy, but you just need to be aware that the cutting edge and about 5-10mm of the blade is non stainless (i.e. the blade is made from high-carbon steel clad in stainless). For an all-stainless version, they make the G3
High end, the best two would be the Hattori HD, which is very pretty, or the Masamoto VG (less pretty, but top quality). The Ryusen Blazen is also very well regarded.
Thanks - i had looked there but the choice was rather overwhelming. I don't mind putting some $$ in, because i want the blade to last and last, but i confess to knives not being a particular interest of mine so i couldn't decide what was a good one or not. As to what to get, it all depends on how much you want to pay. At the lower end, you can't go wrong with the Misono Molybdenum or 440 Series.
Mid range, the Hiromoto AS is a good buy, but you just need to be aware that the cutting edge and about 5-10mm of the blade is non stainless (i.e. the blade is made from high-carbon steel clad in stainless). For an all-stainless version, they make the G3
High end, the best two would be the Hattori HD, which is very pretty, or the Masamoto VG (less pretty, but top quality). The Ryusen Blazen is also very well regarded.
I quite like the global knives, having used them myself, but thought about trying to get something a bit more special first.
ALso what is a good "general" size? Or does it depend on the person..?
Edited by Buffalo on Friday 10th July 12:18
thinfourth2 said:
Don't buy online as you can't have a "feel" for the knife
Go to a shop or one of the BBC good food shops where we bought a Kin knife for the other half
Some of the Kin knives are just rebranded versions of the ones sold on Japanesechefsknife.com, but are twice the price...Go to a shop or one of the BBC good food shops where we bought a Kin knife for the other half
Edited by uncinqsix on Friday 10th July 22:22
uncinqsix said:
thinfourth2 said:
Don't buy online as you can't have a "feel" for the knife
Go to a shop or one of the BBC good food shops where we bought a Kin knife for the other half
Some of the Kin knives are just rebranded versions of the ones sold on Japanesechefsknife.com, but are twice the price...Go to a shop or one of the BBC good food shops where we bought a Kin knife for the other half
Edited by uncinqsix on Friday 10th July 22:22
And price is no guide either the best knife we have is the Kin which is excellent and chuffing expensive the second best is a chinese style cleaver bought for a tenner
Ok - I can't decide. Which should I buy, the Ryusen or Masamoto VG, Gyuto..?
First up - it's not for me but my partner. We both like Japanese culture, so the Hattori HD would have been great but they are sold out. The Masamoto VG has some Japanese markings on it so perhaps "looks" better, but I am drawn to the Ryusen. From the photos, I had a feeling about it. I have done heaps of google searches and Masamoto is quoted more often but Ryusen seems to get better reviews head to head (although fit & finish may be less than some other makes..?).
My partner will need to learn how to keep care of the blade, although I can help out with this. Any ideas which will be better to maintain (I feel it will be Ryusen from what I have read).
Anyone have direct experience of these two blades..? Cheers
First up - it's not for me but my partner. We both like Japanese culture, so the Hattori HD would have been great but they are sold out. The Masamoto VG has some Japanese markings on it so perhaps "looks" better, but I am drawn to the Ryusen. From the photos, I had a feeling about it. I have done heaps of google searches and Masamoto is quoted more often but Ryusen seems to get better reviews head to head (although fit & finish may be less than some other makes..?).
My partner will need to learn how to keep care of the blade, although I can help out with this. Any ideas which will be better to maintain (I feel it will be Ryusen from what I have read).
Anyone have direct experience of these two blades..? Cheers
All the good quality knives will rot in saltwater, moor so if you are going to keep it in you fishing bag, get the Normark cost £15, the blade is stainless steal and its not fussy on sharpening, as you will want to if have a hall and hit a discarded hook, as the cost is not bad it wont make you cry of it gets tossed overboard
http://www.saddler.co.uk/shop.html?cr=1214&pr=...
http://www.saddler.co.uk/shop.html?cr=1214&pr=...
Edited by neilsfishing on Friday 17th July 14:31
Buffalo said:
Ok - I can't decide. Which should I buy, the Ryusen or Masamoto VG, Gyuto..?
First up - it's not for me but my partner. We both like Japanese culture, so the Hattori HD would have been great but they are sold out. The Masamoto VG has some Japanese markings on it so perhaps "looks" better, but I am drawn to the Ryusen. From the photos, I had a feeling about it. I have done heaps of google searches and Masamoto is quoted more often but Ryusen seems to get better reviews head to head (although fit & finish may be less than some other makes..?).
My partner will need to learn how to keep care of the blade, although I can help out with this. Any ideas which will be better to maintain (I feel it will be Ryusen from what I have read).
Anyone have direct experience of these two blades..? Cheers
I haven't used either, but I do have 2 Hattori HDs, which are actually made by Ryusen out of the same steel as the Masamoto...First up - it's not for me but my partner. We both like Japanese culture, so the Hattori HD would have been great but they are sold out. The Masamoto VG has some Japanese markings on it so perhaps "looks" better, but I am drawn to the Ryusen. From the photos, I had a feeling about it. I have done heaps of google searches and Masamoto is quoted more often but Ryusen seems to get better reviews head to head (although fit & finish may be less than some other makes..?).
My partner will need to learn how to keep care of the blade, although I can help out with this. Any ideas which will be better to maintain (I feel it will be Ryusen from what I have read).
Anyone have direct experience of these two blades..? Cheers
Both of my HDs are spot on in terms of fit and finish so I wouldn't worry about the Ryusen in that regard. The VG10 steel in the Masamoto is very good - easy to sharpen and holds its edge well. The Ryusen is made of harder steel, which means it will be slightly harder to shapen but will stay sharp for a bit longer.
You really can't make a wrong choice out of those two and I would happily own either.
Maintenence is a whole seperate issue - I can do a post on that if you like.
if you can stretch to it the hattori's are fantastic plus with current exchange rates, but as above the Porsche design ones are very good value for money but a bit more consumer use then proffessional use, however harts of stur on the internet have them for £99, six knives plus wooden block fantastic value at that price.
just to be clear i have no affiliation to this website and others may have the same deal just have bought from them before and would highly recommend them.
just to be clear i have no affiliation to this website and others may have the same deal just have bought from them before and would highly recommend them.
Thanks guys. I went with the Masamoto in the end. I was torn because one would assume that a tougher blade would need sharpening less often - good for someone who doesn't know how to sharpen it perhaps..? But every knife will need to be sharpened at some point so i figured one with a softer blade would be easier to master. As I said, the knife is not for me so I will have to help teach blade care.
I think if it was for me I would have got the Ruysen, but as it is a gift with some poignancy attached, the oriental markings will create the better impression. I went with 240mm which seems awfully big for her small hands, but hopefully it will be the right choice!
Im just looking forward to the end products - after the knife has been used on the ingredients!
I think if it was for me I would have got the Ruysen, but as it is a gift with some poignancy attached, the oriental markings will create the better impression. I went with 240mm which seems awfully big for her small hands, but hopefully it will be the right choice!
Im just looking forward to the end products - after the knife has been used on the ingredients!
If your wife is using a typical 8" german chefs knife at the moment, she should have no problem with the 240mm as it will be lighter than the shorter german knife. My wife certainly has no issues with our 240mm HD. In any case, if she does find it too long, JCK will be fine with you sending it back and swapping it for a 210mm one.
In terms of sharpening, I suggest a 1000/6000 combination Japanese waterstone. I see you're from across the deetch, so perhaps this one. You would use the 6000 side perhaps every month or two and the 1000 maybe once or twice a year. You won't need to steel the knife at all in between times - it will stay nice and sharp without any other attention (Japanese knives don't respond well to steeling anyway). There are plenty of videos on youtube about using stones, like this one
In terms of sharpening, I suggest a 1000/6000 combination Japanese waterstone. I see you're from across the deetch, so perhaps this one. You would use the 6000 side perhaps every month or two and the 1000 maybe once or twice a year. You won't need to steel the knife at all in between times - it will stay nice and sharp without any other attention (Japanese knives don't respond well to steeling anyway). There are plenty of videos on youtube about using stones, like this one
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