Most Western-style knives sport more defined handle ergonomics as well (more details here). I keep my Shuns super sharp with sub micron stones for when I want a change of pace and want something super sharp, but I'm finding again and again that I enjoy my high value cheap stuff a lot more for routine cooking because I don't have to worry about dinging an edge. I learned that it matters what you need to make Japanese knifes are good for like sushi or very fast and light and sharp but not great for like big meats and they need to not be put under alot of pressure. You also don't have to feel so bad if you suck at sharpening for a few months when you make a mess out of a good $40 chef's knife too. Posts and comments should be limited to the care, use, or purchase of chef knives, kitchen knives, or any hand held bladed kitchen instrument. - For balance sake here's a final entry that is one of those Japanese heavyweights that have really diversified beyond tradition, Kai Shun. Moreover, they’re … Victorinox' Classic Kitchen 5PC is definitely better for budget, but you may benefit from buying products individually. Japanese knives are designed for slicing and thus have a very different edge. Chances are you have either grandparents or an aunt or uncle somewhere that will have some ultimate chef knife (maybe even from a totally obscure and out there brand) that will fit for you. For soft foods and fine slicing, I find nothing works nicer than a Japanese knife. It would be for daily use at home, although I do love to cook and do most things from scratch. Seems like a whole tome of information, right? Shuns are usually made with VG-10 which is an okay steel, not a great steel. Very high end stuff is very expensive compared to well priced stuff that does a good job without fanfare. As mentioned with Yoshihiro though there's an adversity to having a truly balanced set of knives, and one may benefit from buying items individually. My girl has one and after sharpening, she's lucky if it still has an edge a week later. Tougher European steel can handle side load abuse better than good Japanese steel. Then get some stones and learn how to properly sharpen these knives and spend what you would have spent on a huge set on other goodies. Most knife manufacturers make Japanese style knives, however, so you can find Wusthof and Henckels-made Santokus and Japanese-style chef’s knives. German knives will be thicker and therefore can take a lot more. If you cut with a rocking technique, (and most folks do) keeping the tip on or close to the board then a German (or French) style of knife … the angle of the edge is a little wider than the Japanese blades. The catch of course is that Kai have very much moved away from traditional appearance, and some would call their style for their knives tacky. I haven't seen any other steel hold such a nice edge yet be tough enough to roll instead of chip under that kind of abuse. Technically speaking they're British, based just outside of Milton Keynes. Check out Zknives.com for a lot of Japanese knife reviews. Did their reactions surprise you in any way? Go to YouTube and look for "Japanology knives" for a fantastic 20 minute lesson on the utility and variety of knives. This is a choice in utility. For me it's Japanese all the way. Unless you're a professional, it is highly unlikely. That said they definitely put a lot of focus on the fact that their knives are made from Japanese steel, and overwhelmingly their designs are of Asian origins. - Whilst not German I would be remiss if I did not mention a Victorinox set. Japanese knives are traditionally made of high carbon steel forge welded to soft iron and that tradition continues today, usually with Hitachi White Steel #1-2, Blue Steel #1-2, and Blue Super Steel. Get a good chef knife, bread knife and a paring knife as well as a cheap Asian meat cleaver. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! - Next is something that's a bit of a wolf in sheep's clothing. These use a bit softer steel than their Japanese counterparts, by design, so that the blade will roll/bend rather than chip when rocking and will withstand some lateral force. Now if I’m looking into buying a Nakiri - do you have any recommendations? Will you be sharing your knives with a significant other? I do have my own sharpening stone. No soliciting (except for crossposts from /r/chefknifeswap) I appreciate your time and words. The ergonomics and balance are top-notch. Thank you so much for your fountain of information. They are very high quality steel, they are very durable and beloved by many professional chefs around the world. Going deeper on that my home knives are just as eclectic as my professionals, and I think outside of my little Victorinox knives (a must) I don't have any three that are the same brand or style. Of all these knives I use that one with the vegetables shown 98% of the time. Cutting heavier or tougher things, however, might be more of a challenge, and can even damage more specialized knives. If your kitchen has a more earthy feel to it, then these might just fit in quite nicely.. Made from superior quality Honshu steel, this elegantly simple knife set can be a pleasure to use with sushi preparation. Most stores aren't going to offer try before you buy, so hopefully some of the links I gave you will encourage you to dive a little deeper on their sites, maybe you'll see something you like in your mind's eye and it'll resonate enough for you to try it. I’m torn between going with the Zwilling pro knives vs some sort of Japanese brand. When the edge is applying pressure against the cutting board it is not good to cant the blade from side to side, pivot it like a windshield wiper, or scrape side to side. The carbon steel is like any other, and must be kept dry to stop oxidation and rusting, but it's not as if you're going to leave them loafing at the bottom of the sink anyway, right? Just not a fan. Did get a Tojiro (freebie) for a friend a couple years ago and after a few hours thinning and sharpening it didn't suck. The VG10 steel used in Japanese knives is harder and holds a sharper edge than German knives, and the 16-degree angle allows these knives to be sharper than the Germans, too. Wusthof's are well priced this side of the pond, which is one advantage (although imo it's still pushing the £100 limit and you don't get a huge amount for it considering it's a German knife very similar to the Victorinox in usage). But. I would rather have a decent chef's, paring, boning, and fillet knife and a couple stones than one very expensive Japanese knife and no stones for that matter. That said the Mizu Yaki Blue Steel Kurouchi Gyuto gives you an idea of a mid-range home cooking gold standard. The design of the blades are crucial for their intended purpose. It holds an edge very well for a knife at this price, and makes a great first step into the world of Japanese knives. Hey! Buying a nakiri as a first knife is simply trend chasing. Well a big part of my learning always came from seeing what the more experienced chefs would have in their hands. I've had a 10" F.Dick chef knife for a good 15++ years. (I checked the sidebar, hope this isn't a misplaced post. They are harder steels, by design, and meant for vertical cutting with either a push or pull (slicing) cut. Would they be good at caring for a knife that is a bit of a prima donna? There are even some knives with a convex grind on the side which are good food shedders. Common grades used in the production of Damascus steel include … Mass production from traditional knife makers usually compromises product but there are videos lurking on YouTube of people comparing some of their museum pieces to more modern ones and vocally noting how good they still are. Shun Cutlery knives are made in Japan, a culture that prides itself on handmade, beautiful knives show-pieces. A lot to take in but will be diving head first into all of this advice, thanks again. Western knives are designed for cutting and chopping - downward or circular motion or sawing. Honing simply straightens the steel at the edge of the blade. But I always use my F. Dick. are all fair game as well. I started off with a santoku 8" and 10" and a boning knife. Global's popular chef's knife is a Japanese-style blade, which means it boasts a scary-sharp edge and a nimble-feeling lightweight body. What works for … Any input or opinion would be awesome. Japanese knives come in either double bevel (Western style) or single bevel blades (traditional Japanese style).Single bevel knives are generally meant for professional chefs, as they are can make very detailed cuts, or have very specific use cases (e.g. When choosing a set (I assume this is that, from the plurality of your post) it's important to know that you may be more interested in some European styles for some knives, and some Asian styles for others. It is not worthwhile to have a very expensive knife capable of holding an extreme edge without having stones that get up to at least 4000 mesh to maintain your knife. For the sake of simplicity I'll focus on the chef knife within a set as your nationality style, rather than go too deep on things like a turning knife or pairing knife. Every single knife they have is of course useful, but their bread knives are not as good as their pastry knives (Which are never included in medium sized sets). A natural selection. Whustoff's do not typically have as sharp an edge as a lot of the Japanese knives do. Press question mark to learn the rest of the keyboard shortcuts. Choosing between German and Japanese style knives should be based more on your cutting technique than any preference for "latest and greatest" trend. The harder blade lets them be thinner, sharpened to a lower angle, and will provide better edge retention than their Euro counterparts. Press question mark to learn the rest of the keyboard shortcuts, my knife is sharper than your honor student. 1 Kamikoto Kanpeki Knife Set. Please follow proper reddiquette. I.O. http://img.photobucket.com/albums/v240/smurfe/Food/IMG_2015.jpg, http://img.photobucket.com/albums/v240/smurfe/Food/IMG_1907.jpg, http://img.photobucket.com/albums/v240/smurfe/Food/IMG_1864.jpg, http://img.photobucket.com/albums/v240/smurfe/Food/IMG_2161.jpg, http://img.photobucket.com/albums/v240/smurfe/Food/IMG_2049.jpg, New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. I love my Japanese steel knives. I just wanted to see if the Vic could handle it, and at $40 it was cheap enough to see that it could. A place for all things chef knives. Now the big question here is are you at a skill level where you will notice the difference in sharpness? German knives will be thicker and therefore can take a lot more. Japanese knives are generally lighter and sharper than their German counterparts. By far my favorite kitchen knife. I have a couple more blocks of knives not shown in the pics. If this knife is to be your main knife (or first good one) then I suggest dropping that coin on the more versatile chef knife or gyuto. The few western knives I own are a nice set of Wustoffs. Forgot to add to other post. It's very common for Japanese knife makers specifically to not sell their blades in sets, which includes Yoshihiro. In this episode of 'Price Points', Epicurious challenges knife expert Geoff Feder to guess which knife is more expensive. Shen. Unless you are a professional chef, go for a set of Whustoff's. Press J to jump to the feed. Sooo; - On the German side of things I've found that Zwilling's Professional S 6pc is ideal for most home cooks who take their passion more seriously. I'm looking at purchasing a new knife and have come to the fork in the road, Japanese or German. Eventually, it becomes clear how deft such a large knife can be. German are just the opposite heavier but can cut meats and such easier but would not be good for sushi and such. The slice happens on the pull stroke. That should answer a lot of your questions. I would much rather have a full complement of stones and an economically priced Forschner than a comparatively expensive Japanese knife and no stones. I.E. These are an absolute delight, and it's all too common to see every kind of chef from a baby all the way up to one of those grizzly veterans of the hotel and restaurant business have at least three or four of their knives in their drawer. This is an ideal choice for anyone looking for a high-end, well-performing knife. Their classic line is considered to be one of the professional gold standards along with the likes of Victorinox F.Dick and Granton. The sharpest edges do not stay the sharpest forever and once you get used to extreme sharpness you'll miss it when it slowly wears away. And this is why I love reddit. They rarely need sharpening (note I said sharpening here, not honing) and will stand up better to the blunders and abuse that are more common with less experienced chefs or the average home cook. What’s everyone’s opinion and what Japanese brand would you suggest? People keep saying that. They're are too many other factors to consider for Japanese knives before a relevant recommendation can be made. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! In closing it really is a "you do you" affair. Japanese knives tend to be thinner and sharper, more useful for fine cuts on delicate fish. This is not to say high-end German (and American and Swiss) knives don't do a lot of things well and don't represent a lot of value -- because they most certainly do. Sharpening stones and systems, strops, cutting boards, etc. I don't get the German steel staying sharp longer. r/knives: Sharp and pointy stuff! 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