Here are some names, I pretty much only know sakai stuff though. The restaurant supply store is absolutely your friend. $835.00 USD. These Japanese everyday carry knives are different from regular EDC knives in a few ways. Part of the reason for this is the fluidity of marketing names and the smith/workshops behind them. A heavy and boxy knife with a broad blade primarily used for butchery. I also love my Globals. Extremely happy with my purchase...over the years have used German knives...but the balence.....and the quality of the steel....holds its edge...makes this my favourite. This is a really good article, i really wasnt looking to spend hundreds of monies on a knife anyway so this is exactly the sort of thing i like to hear. Shun, Tojiro and Yoshihiro are a few our favorite brands from Japan. I would avoid sets, you'll only ever use a chef's knife and a paring knife. Press question mark to learn the rest of the keyboard shortcuts, read this article and go the Mark Bittman Minimalist way. 10. I see a lot of brands touting their heritage and long traditions of knife forgery making them a "staple" of japanese knives but was wondering which brands and names really are. Just a heads up... sakai takayuki, kukimori, jikko, ikkanashi tadatsuna, mizuno tanrenjo, suisin, and konosuke are all tonya (companies that have their own brands and contract out to other craftsmen to have things made for them), but Hide is actually a craftsman involved directly in the making of the knives. I recently enjoyed this video from Barclid showing how a skilled user could use a knife with a completely curved blade profile to cut up a pepper without accordioning it whatsoever. 6 1 16. comments. ! QUICK VIEW. Regardless of brand, I would start with a single stainless gyuto, which is a chef's knife. Great cooking knife and sets from Japan for the home kitchen cook from cheap to expensive. Japanese knives come in many shapes and blade types. So many cutlery companies have started making Japanese-style knives for western chefs. For chefs buying their first Japanese knives, navigating the seemingly endless selection of different knives can be a daunting task. I'm a believer in Japanese cutlery. Iseya Molybdenum Steel Petty Japanese Chef Knife 120mm & Gyuto Knife 210mm with Mahogany Packer wood Handle Set (Ferrel : Stainless Steel) $149.00 USD. All items are shipped from Japan to Worldwide. Japanese traditional style knives have long history, and there a number of Japanese traditional-style knives that are most likely not commonplace in your country. The sakai explanation was very good, that actually what inspired this post. Sashimi and Sushi Knife series with Excellent Design and Unparalleled Tradition. The islands that make up Japan are geographically isolated from other countries and, as a result, the Japanese have always made the most of the fresh seasonal food resources offered by their land, lakes, rivers and seas. I'm not sure what your budget is, but depending on how much you're willing to spend, I'd start with a Tojiro, Misono UX-10, Hattori FH, or Nenohi S1 (in ascending order of cost). Answer 1 of 39: Hi, I'd like to buy a Japanese knife/knives when I'm in Tokyo. hammer forged carbon steel deba type chef's knife with ultra fine bevel and very hard edge - brittle, but insanely sharp, Spyderco santoku - average stamped stainless blade, Update brand petty knife with POM handle - blade probably has too much tungsten. It’s often said that knives are the most important tools in your kitchen. Also the Japanese often, but not always, split up production into a serious of steps, each handled by a specialist. Sale. All knives are made in Japan. I feel like this could be complete BS, and it probably is, right? The main reason is that most of the Japanese knives are made by hand. If you need Japanese Chef Knives, you've come to the right place. Carbon steel is made through the process of adding carbon to steel made from iron ore. We are a trusted supplier of traditional Japanese Chef Knives from Yoshimi Kato, Sakai Takayuki, Seto Iseya, Mastani, Nao Yamamoto, Takamura Shigeki Tanaka and Tojiro. For starters, they’re arguably the best Japanese chef knives for beginners that aren’t ready for 9.5”-10” models. $779.00 USD. More expensive brands will use harder steels that require less frequent sharpening and will tolerate more acute sharpening angles. The names on Japanese knives are often branding or shop names rather than the names of the forgers and sharpeners. Most brands just resell stuff that was made in one of the knife making centers of Japan, be it sakai or sanjo/seki. Thousands Selection of Japanese Kitchen Knives. Check out this guide to learn how to choose the best Japanese knife for you, and how to properly care for it. r/knives: Sharp and pointy stuff! /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Moreover, they’re … Masamoto and Aritsugu are the standards of Japanese professional kitchens, but as professional tools they have rough fit and finish and are dull when purchased because they expect you to finish the edge yourself. I personally like german steel better than japanese, its not the popular opinion on here, but for a professional kitchen, the japanese knife is just too susceptible to chipping. From top: Update brand Chinese cleaver with POM handle material, Joyce Chen brand vegetable knife - crappy plastic black handle ring, but good blade steel, ?? Press J to jump to the feed. A lot of skill and mastery goes into the manufacturing of knives in Japan. After a week, we gathered the information to form a conclusion and rank them according to the scores they received. These are all reputable workshops that often have different smaller workshops working for them. Japanese knives are designed for slicing and thus have a very different edge. hide. $129.00 USD. Not related to Chinese cleavers, vegetable cleavers, or Japanese cleavers which are all thinner, lighter, and unsuited for butchery tasks. Imho price is almost a better indicator of quality than names are since only few names make it abroad and then on to the internet. German knives have thicker, heavier blades, as well as a thick bolster. It makes sense the question would be hard to answer considering what you did provide. Japanese knives’ blades are thinner, sharper and often feature no bolster (the little band thats joins the blade to the handle). Sets are made for you, and my office has it blocked under the category of.! 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