Handmade Japanese Knives
 

I'm probably in a minority here... but yeah.
Specific thread to discuss fancier knives.


What are you guys using? Because it's time for me to upgrade...

Moritaka 250 Wa Gyuto - YouTube

I used to work at House of Knives but I have never seen handmade knives. These are probably $800 around a piece then.....?

Great read: http://fxcuisine.com/default.asp?lan...solution=hhigh

The bottom three are handmade knives. The third knife from the bottom was given to me by the owner of the restaurant I used to work at - it was given to him by the owner of the sushi bar he used to work at in Japan. It is now probably more than 40 years old, and used to be the same size as the one on the bottom. The knife second from the bottom is my most expensive one, made from 100% high carbon white steel ("shiro-ko"). Sharpened properly, I can use it for about 3 weeks in a restaurant environment before having to sharpen it again. I paid about 80,000 Yen.

http://img.photobucket.com/albums/v2...p/DSC07868.jpg

4th one down is that a santoku? It looks like a mini cleaver to me actually.

I believe it is a nikiri.
I have a nice shun for work, and a couple of globals, and a sabatier, because I don't mind beating on them.
http://www.kinknives.com/images/prod...toku-170mm.jpg
This is the nice one I keep at home, or take to work on days when I am planning on paying a lot of attention. I spend more time doing lame shit like paperwork than cooking at work now:okay:
How do you like using those single bevel knives? I have only ever used on a couple times and had a hard time getting used to it.

Canada's ultimate Japanese Knife store:

Knifewear - Knife Sharpening and Japanese Chef/Kitchen Knives - Calgary, Canada

what year did you work there?

The knives they sell aren't very impressive, IMO. They'd be average equipment for most chefs in the industry, but overkill for the home user.

For higher end stuff, go here: Korin - Fine Japanese Tableware and Chef Knives

Looks like my knife that is second from the bottom is this one: Masamoto Shiro-ko Honyaki Yanagi | KORIN

My knife on the bottom is this one: Masamoto Shiro-ko Kasumi Yanagi | KORIN

No, it's an "Usuba" used for cutting vegetables only.

Kinda off topic, but the top knives are made the same way.

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