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02-02-2012, 04:49 PM
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| 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 |
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02-02-2012, 06:33 PM
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#2 | I contribute to threads in the offtopic forum
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I used to work at House of Knives but I have never seen handmade knives. These are probably $800 around a piece then.....?
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02-02-2012, 06:48 PM
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02-02-2012, 07:43 PM
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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.
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02-02-2012, 08:08 PM
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#5 | I contribute to threads in the offtopic forum
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4th one down is that a santoku? It looks like a mini cleaver to me actually.
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02-02-2012, 11:26 PM
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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.
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
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.
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02-08-2012, 11:37 PM
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#7 | Wunder? Wonder?? Wander???
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02-08-2012, 11:43 PM
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| Quote:
Originally Posted by BaoTurbo I used to work at House of Knives but I have never seen handmade knives. These are probably $800 around a piece then.....? | what year did you work there?
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02-09-2012, 12:31 AM
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#9 | VLS Moderator
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Originally Posted by electronblue | 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
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02-09-2012, 12:32 AM
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#10 | VLS Moderator
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| Quote:
Originally Posted by BaoTurbo 4th one down is that a santoku? It looks like a mini cleaver to me actually. | No, it's an "Usuba" used for cutting vegetables only.
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02-13-2012, 08:24 PM
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#11 | VLS Moderator
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Kinda off topic, but the top knives are made the same way. Humans Invent | Innovation, Craftsmanship & Design
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