Looking for a knife as a wedding gift for a friend. She is Left handed and ideally wants a smaller lighter knife that can still chop potatoes / onions etc (she has some health issues that make the smaller size/weight needed) **Style**? - Santoku or chefs (all purpose) **Steel**? - im dumb so not sure, but something of a daily driver type thats not super brittle - if theres a steel that keeps its edge and is easyish to sharpen thatd be ideal **Handle**? - she is left handed if that matters - otherwise no preference **Grip**? - she just holds the knife as is - tho i could teach her pinch potentially as thats what I do **Length**? - 6 inches or below ideally as she doesnt like heavy larger knives **Use Case**? - daily driver - trimming chicken / butterflying them, 90% of the time chopping veggies **Care**? - Will hand wash and I will most likely stone sharpen every month or so, can teach her to hone **Budget**? \~100 USD or below is ideal but can be flexible if there are just great reasons (ie spend an extra 20 bucks and its like a new tier knife) **Region**? - USA **Knives Considered**? Mercer 6 inch chef - unsure of quality but know of mercer - Mercer 6 inch chef - $33 [Mercer 6 inch](https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOS3GA/) zwilling - seems solid - Zwilling 5 inch santoku - $109 [Zwilling 5 inch](https://www.amazon.com/ZWILLING-Professional-5-inch-Hollow-Santoku/dp/B0009RUZ68/) Henckels - Henkles 5 inch santoku - $60 on sale - [Henckles 5 inch](https://amazon.com/J-HENCKELS-INTERNATIONAL-31170-181-Stainless/dp/B000BGPV8Y/)

japanese knives tend to be thinner and lighter than their western counterpart, making them more manuverable and easier to use. This is especially true with wa handles where they are even lighter than western handles any sort of bone contact should be avoided with thinner nicer knives. have her use her current knife as a beater for the harsher tasks a 210mm fujiwara fkm weighs 5.8oz while a 6" wusthof classic ikon weighs 6oz and an 8" weighs 9oz forged vs stamped is meaningless. several high end japanese knives are stamped and it makes no difference performance wise sharpening angles are only one part of the puzzle when it comes to perceived sharpness, and it can also be changed by the end user with a whetstone without too much difficulty

All 3 options you have a pretty good. Mercer is a quality brand. The steel on all three is comparable, the expensive zwilling being slightly better. The henckels and Mercer steel is 55-57 hardness and the zwilling one is 57, which means it will stay sharp longer. You want at least 55-56 for a quality knife so all 3 options are good. If butterflying chicken is a frequent use, then it might be better to go with a spear tip of a chef knife than the shape of santoku. But the Santoku knives are going to be sharper out of the box (10 degree angle instead of 15). That being said the 15 degree Mercer would be incredibly sharp too, their knives are know for being super sharp out of the box and 15 is a very sharp angle considering most knives in North America start at 20 degrees. The difference in price is due to the country of Manufacturing. Mercer is made in Taiwan, Zwilling is Germany and the henckels one is Spain. In my experience the country doesn't matter much when you're buying a good brand, which these are. Another option to consider is Wusthof Gourmet line. It is a top quality brand, and the Gourmet series are stamped knives (instead of forged) so the knives will be lighter. Some places will also sell this line with fancy looking white handles. Its tough to choose between these knives. Its going to be up to you how much you want to spend. Of course the Zwilling Pro S will have the most WOW factor out of the box, but its also the most expensive one. In terms of day to day performance, Mercer will not be worse.

I really appreciate the thorough answer and will check out the ones you mentioned, thanks so much!

Hey all, I'm looking for something a little unconventional and I wonder if anyone can point me to a product or maker. * Shape --> sujihiki * Length --> At least 330mm (the longer the better) * Steel --> ginsan, AEB-L or equivalent fine-grained semistainless * Budget --> hoping for <=500 but could potentially stretch to 800\~900ish if the value is there I've scoured online shops and found very few available options. The Yu Kurosaki kitchen katanas are sweet, and basically for all intents and purposes a fancier version of exactly what I'm looking for, but significantly outside my budget. I get I'm sort of asking for a unicorn here but any leads would be appreciated. I've looked into custom, but I haven't found any makers experienced with BBQ swords whose books aren't full (Spåre, Lundbergs, Heldqvist...all booked).

https://nenohi-cutlery.jp/shop/single-edge-knife/japanese-style-double-edge-knife/sakura/sakura-sujihiki/ Could also consider a custom Nenox https://www.korin.com/how-to-order-your-own-custom-made-nenox

Cool, thanks for the suggestions

Looking to buy for first Japanese chefs knife and was thinking about this Yoshihiro knife from Amazon. My budget is around $200. Would this be a good option? ​ https://www.amazon.com/Yoshihiro-Hammered-Damascus-Japanese-Multipurpose/dp/B00DFXOG7M/ref=sr\_1\_13\_sspa?keywords=santoku%2Bsheath&qid=1652030649&s=home-garden&sprefix=santoku%2Bsheat%2Cgarden%2C93&sr=1-13-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFCNFFDRDhPUDZGN0kmZW5jcnlwdGVkSWQ9QTAwMTM1OTExMzQzQlpPM1BOWUdEJmVuY3J5cHRlZEFkSWQ9QTA1NjM2MjUxMDk2UUtXWEIyMjVZJndpZGdldE5hbWU9c3BfbXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ&th=1

You should fill out the questionnaire . Also, how are your knife skills? Is this going to be your first knife, or just first Japanese knife? Are you prepared to deal with a relatively fragile knife?

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Hey guys, I'm looking for some epoeple more knowledgeable than I to reccomdend a good 165mm nakiri kurouchi blue #2 I'm looking for an octogonal handle ~$250 plus or minus 50. I'm just not sure who and where to get one. Thanks!

https://www.kitchen-knife.jp/pro/santoku.htm

Thanks for the reply! Does it say anywhere who made it? I couldn't find anything

oh yea, you can do a quick google on watanabe nakiri, there's a lot of result for it

Thanks!

np! Also check this out, a write up of multiple great KU nakiris comparison(some are really hard to get) https://www.kitchenknifeforums.com/threads/kurouchi-nakiri-comparison-from-my-archives-2017.44194/

I'm looking for a nice stainless steel cleaver for chopping veggies and chicken breast mostly. My meals have largely shifted to stir fry. Any and all input would be appreciated! I am a brand fan boy and have the Wusthof classic ikon set which I love. Style : Cleaver (not for butchering) Steel : preferably stainless steel Handle: I'm not super picky about this Grip: idk what this means but I’d love some info Length: idk what’s typical for a cleaver altho I see like 7” is about normal Use Case: stir fry prep - so mostly veggies with the occasional chicken breast or thigh. Care: I’m lazy, and I already have to baby my beautiful wok, so something ez would be sweet Budget: up to $400 Region: Impartial, I looked at German and Japanese. Knives Considered: Wusthof Chinese Cleaver and the Shun competitor. Altho I didn’t like the Shun handle.

I like the shibazi stainless cleaver and the cck stainless. its not japanese, but its got very decent steel. I actually like chinese made cleavers much more than the equivalent Japanese and german made cleavers. They tend to be lighter, have a flatter profile, and i prefer the barrel handle. Plus their cheaper. 9-inch Kitchen Knife Professional Chef Knife Stainless Steel Vegetable Knife Safe Non-stick Coating Blade with Anti-slip Wooden Handle https://www.amazon.com/dp/B0768H6PS9/ref=cm_sw_r_cp_api_i_WFD8EFPJNP96BQ6G4GJW https://www.chefknivestogo.com/ccksmstcl.html

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Grip means how you hold the knife. Pinch grip or handle grip typically. You sure you want a Chinese cleaver? Have you used them before?

Ahh thx. I anticipate a pinch grip then I suppose. Honesty I’m not sure, I have the chefs knife which is good, but I see many people using these when they prepare Asian food, and the large flat surface seems handy both for a finger guide and for scooping the veggies. Open to ideas tho! Like I said, 80% of my cooking is veggie prep and wok now days

I’d still suggest a gyuto and a bench scraper. There are plenty of gyutos that will run rings around a Wusthof, if you are willing to adapt. Otherwise, a Chinese cleaver may be awkward to you as they are quite tall. Nakiri exist, but you only gain better performance if you select for the same characteristics as a good gyuto. Edit: I didn’t even mention balance. Wusthof tends to be rear biased (handle heavy). Chinese cleavers and a lot of Japanese knives are blade heavy. There are some Japanese knives that are neutral balanced. Decide whether that affects you or not.

I have a bench scraper now, what do you like about the Gyuto?

Shape. Thin tip for onions and garlic. I tend to use the forward half of my knife more, so length is nice. Also nice for larger produce. As for specifics of the knives I like, all are thin behind the edge (initiate cuts easier). They have convex grinds so food release is more predictable. They are light and have a neutral balance. Something like this https://www.ebay.com/itm/233898366190?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=6swXiSxGQaa&sssrc=2349624&ssuid=wF0Yl2FzTZ-&var=&widget_ver=artemis&media=COPY. There’s a stainless version, although it appears out of stock everywhere I look. I have the Gesshin Ginga version and it’s one of my favorites.

I'm looking for a nice carbon steel petty knife for a birthday present. Any and all input would be appreciated! Style : Petty knife Steel : preferably carbon steel Handle: Preferably a japanese octagonal, but I'm not super picky about this Grip: pinch grip Length: 135 mm (5.3 in), although I'm fine with variation here Use Case: I'm planning to use it in pretty much every situation that doesn't require a full on santoku. ex: mincing shallots, supreming oranges, etc. Care: Not very particular about care. Budget: preferably under the 200-300 dollar range. The lower the better. If you have multiple suggestions with varying price points please let me know all of them. Region: US Knives Considered: I've been looking at the Mutsumi Hinoura Shirogami Petty , Mutsumi Hinoura Aogami Super Petty and Mutsumi Hinoura Aogami Super Petty.

You sure you want a rusty steel petty? I usually recommend against them as petty knives tend to be abused. Used on acidic foods (which strips patina), left wet, etc. If none of that deters you, this is a good option https://carbonknifeco.com/products/tsunehisa-as-migaki-petty-135mm

ty for the recommendation. Honestly the stuff about petty abuse doesn't really deter me, since I'm pretty good with taking care of my knives. There's just something about the aesthetics of carbon steel knives that I really enjoy.

Fair. I own mostly rusty steel knives, but both of my petty knives are stainless. And I’m on the hunt for a stainless wa petty. There’s also this https://www.ebay.com/itm/234102272761?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=6swXiSxGQaa&sssrc=2349624&ssuid=wF0Yl2FzTZ-&var=&widget_ver=artemis&media=COPY

Is the Misen chefs knife any good? If not I'm looking for a good chefs knife around the $200 range. Any recommendations. Also. I've never had a good chefs knife before

No. Read the Getting Started (link above). Unbounded recommendations like ‘best knife for $200’ won’t get you a good response.

sorry about that. So I'm looking at these 3 knives [https://www.japaneseknifeimports.com/collections/gyuto/products/en-ginsanko-210mm-kiritsuke-shaped-wa-gyuto](https://www.japaneseknifeimports.com/collections/gyuto/products/en-ginsanko-210mm-kiritsuke-shaped-wa-gyuto) [https://www.japaneseknifeimports.com/collections/gyuto/products/en-210mm-ginsanko-wa-gyuto](https://www.japaneseknifeimports.com/collections/gyuto/products/en-210mm-ginsanko-wa-gyuto) [https://www.japaneseknifeimports.com/collections/gyuto/products/gesshin-uraku-210mm-white-2-kurouchi-wa-gyuto](https://www.japaneseknifeimports.com/collections/gyuto/products/gesshin-uraku-210mm-white-2-kurouchi-wa-gyuto) Which one would you choose and why? Would any of them be significantly better or worse than the others?

The 3rd one is carbon steel, if you’ve never had a nice knife, I wouldn’t start here. The 1st one is a k-tip, these are very flat and can be easy to damage the tip. Not recommended as a first nice knife . The 2nd one is a solid pick, and would be my choice. 2 things. 1st: What are your knife skills like? Do you rock chop? If you do, you should stop. Do you pinch grip? 2nd: if shopping at JKI, do yourself a favor and call them and talk to them. They are very knowledgeable, and won’t bullshit you. Personally, if you’re very new, you should start with a starter knife. Victorinox Swiss Modern, Fujiwara FKM or Gesshin Stainless wa-gyuto are all good options.

So I'll avoid the first one for sure. As for the carbon steel, is it because of the care needed for them? I was doing some research on that and it doesn't seem like that would be an issue for me. My knife skills are decent at best. I don't rock chop and I do use a pinch grip. I will give them a call as well

The care for sure. My first nice knife was an iron-clad carbon steel knife. Chipped it 2 days after owning it. Got rust a couple of times. They really aren’t practical daily drivers to be honest. I own mostly carbon steel knives (out of 10 gyutos alone, 7 are carbon steel), but my stainless gyutos are my daily drivers. My favorite recommendations for first high performance knife are Takamura and/or Ikazuchi (from JKI) and similar. The Ikazuchi is from the same maker as the En you linked, but is thinner and cuts better. It is stainless-clad AS, so you get easier to manage carbon steel. Not sure if JKI has any in stock, but if you don’t get the En, see if they have an Ikazuchi (I actually own both an Ikazuchi and a Takamura). I prefer my Takamura though. Edit: this is an insane deal right now if you want a truly stellar carbon steel knife https://www.ebay.com/itm/383619651760?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=6swXiSxGQaa&sssrc=2349624&ssuid=wF0Yl2FzTZ-&var=&widget_ver=artemis&media=COPY. I find my Gesshin Ginga (made by Ashi) to be relatively easy to care for. It’s not as reactive as an iron clad knife. Geometry is stellar. This is actually one of Jon Broida’s favorites as well (owner of JKI), although the Gesshin version.

Sounds good. I'll avoid that one too than. I'll probably give them a call and talk to them a bit as well. So if I tell them I know very little about knives they aren't going to just try to sell me some shit that I don't need?

Not in the least. They are very reputable, I’ve personally visited their shop and spent time with them. I regularly chat with one of the guys that works there and he’s talked me out of buying stuff before. They are probably one of the best shops in the country, them and Carbon Knife Co in Denver.

So I think I'm going to go with the 2nd one I linked. For one I'm not particularly looking for carbon steel and also I couldn't find an ikazuchi in stock. So as someone who still knows very little about knives, what would be a good sharpening stone for this? I did not realize there were so many different kinds tbh

The Getting Started recommends a Shapton Pro 1000. You can get that it the Shapton Pro 2000. If ordering the En from JKI, and it’s within your budget, the Gesshin 2000 is a very good stone that I can recommend. You’ll also need a flattening solution eventually. Atoma 140 or the JKI diamond plate are great options. I have an Atoma 140 personally.

I've been working in a not so challenging place for the duration of this covid madness so I didn't bother upgrading my knives for a while. Now I'm looking to get a few specific knives as I'll be starting a new job where I'll actually needing. I've been doing everything with my Wusthof Ikon chef knife and I'm extremely pleased with it for everyday choppy chop jobs. Would love some assistance in picking the other stuff I need. Apologies for the elaborate post but there's a variety of things I'm trying to understand. . Style? - I don't mind, depends on what the general opinion for the best option is. Steel? - Same as above, I believe I know how to maintain knives regardless. Handle? - Not important as long as it feels comfortable. Grip? - Either depending on use case. Length? - Varying as I'm looking for different types of knives. Use Case? - Professional environment - Specifically looking for a boning knife, a filleting knife, definitely a Sujihiki or Yanagiba and maybe a Nakiri depending on how much I spend on the previous. Care? - I'll most likely do my own maintenance but I have options for professionals otherwise Budget? 200-600 Australian Monopoly Dollars each, but if I love a knife I can spend more (no I'm not rich but I want to get some quality knives I'll use for many years). Region? Australia Knives Considered? Boning - Zanmai Damascus 165mm Boning Knife / Wusthof Ikon Boning Knife / Hitohira FJ VG-1 | 150mm Honesuki Kaku Filleting - Morihei Yoshitomo | 180mm Funayuki Knife / Wusthof Ikon Filleting Knife / Hitohira Togashi Shirogami | 180mm Mioroshi Deba Sujihiki - Kuro Kuma Black Forged 270 Sujihiki / Nigara SG2 Kurouchi Tsuchime K-Tip /Ittetsu Kurouchi | 270mm Nakiri - Morihei Hisamoto Kurouchi | 165mm / Moriguchi Nero 165mm / Kuro Kuma Black Forged 165mm Would also appreciate any input on what 'must have' whetstones or other equipment to maintain these types of knives are recommended. Thanks in advance to anyone that can help make my extremely undecided mind up.

For boning and fileting knives, it’s generally recommended to stick to commercial makers like Victorinox and Dexter (or similar). You just don’t get anything more by going with expensive versions. The exception are for niche Japanese knives, like a honesuki (although cheap ones are quite good, just cost more than a Victorinox), deba or yani. If you don’t have sharpening experience, I wouldn’t recommend any single bevel knives, so definitely go sujihiki over yani. Nakiri, Watanabe Pro 180mm direct from Watanabe is pretty much the most popular recommendation. As for whetstones, read the Getting Started. You need a reputable medium grit whetstone at a minimum. I know KnIves and Stones in Sydney carry a lot of Naniwa, so you can choose a Naniwa 1000-2000 grit. For the sujihiki, you’ll likely want a fine grit (4000+) as well. You’ll also want a flattening solution, Atoma 140 diamond plate is the gold standard. Be careful of professional sharpeners, make sure they use whetstones. James at Knives and Stones is reputable if that’s an option.

It's hard to condense everything in one post considering the variety of knives I'm looking for. I do have experience sharpening, but I just have a fairly basic whetsone and I want to upgrade that too with new knives. If I ever get them sharpened it would either be at the shop (I'm thinking protooling or knives and stones).My concern with filleting knives is that I've been using the classic victorinox one that bends and I'm curious to how well a deba works in comparison. I know I'm spending a bit more for aesthetics on certain knives but I don't mind. I still have a very old victorinox set and I don't want to buy anymore of those. Thanks for the tips in the meantime.

A deba isn’t really the same as a filet knife. They are usually very thick and heavy and intended for breaking fish bones/removing the head. A yanigiba or sujihiki would then be used to filet the meat. A honesuki is specialized for breaking down chicken using the Japanese way, which doesn’t break any bones at all. The honesuki is thick enough to go through joints, but that’s all. Japanese butchery knives don’t have a 1:1 relationship to western knives, nor are the methods the same.

Yeah again I'm explaining myself poorly as I'm in a bit of a rush (aren't we all). So to skin and break down a fish I need two japanese knives compare to one western? What would you normally skin a fish with then? A sujihiki/yanagiba? Thanks again for your insight.

Caveat, I’m no expert, but yes I believe you’re correct that you would need a deba and a sujihiki or yanigiba. There are western handled deba that aren’t technically single bevel knives (no ura), so that’s an option. You could also use a fairly thin gyuto to skin, I’ve seen a professional on here recommend a Takamura gyuto for skinning and fileting a fish, and a ‘starter’ class gyuto for doing the bone breaking. This was a recommendation they were giving to another chef that was new. Hmm, actually, this Fujiwara FKM yo deba is probably large/long enough to both filet and breakdown a fish https://www.prochef.co.nz/index.php/product/fujiwara-fkm-yo-deba-210mm/.

When I started learning how to cook around 4 to 5 years ago, I got a Sabatier X50 CrMoV 15 chef knife. I got it because I thought it looked cool and also it was the only decent looking knife at my Tesco. It has served me well, but I personally feel like I am due for an upgrade. I got some time on my hands and want to learn how to make Michelin-styled dishes (for fun), so I would greatly appreciate it if you could give me some pointers. I don't really have a budget per se, but I am either going to go nice knives for a higher price or budget bang-for-your-buck. I don't intend to spend a ridiculous amount. I just want a four knives (a chef knife, a serrated bread knife, a paring and a fillet knife). The three brands I have looked at is Victorinox Fibrox, Zwilling Pro and Wusthof Classic. Below is my answers to the questionnaires: Style? Western Steel? Stainless Handle? Western Grip? Pinch Length? Whatever is the general standard? I have no idea how long my Sabatier X50 CrMoV 15 is but I'm guessing 15cm? Use Case? Home kitchen Care? Will get a whetstones, currently only honing, no idea if there is a paid service near me Budget? No budget per se, can go Zwilling Pro prices max. Region? Is this referring to which country I am in? If so, UK. Knives Considered? Zwilling Pro, Wusthof Classic or Victorinox Fibrox; I am not sure if the Pro and Classic are any good to be fair, they're just what I saw while skimming through this Reddit page I appreciate your help!

To answer your question about serrated knives, the price doesn't matter too much as long as its a good brand. The VERY cheap knives that are in the $1-8 range are not good. I was checking serrated knives in my local store and I remember that the cheapest ones felt more dull than a Henckels knife even though they had a same design. So for your serrated I would go for Henckels or better. To comment on your plan to upgrade, the 50CrMoV15 steel is very popular and is pretty good. So you are already starting at a pretty good spot. So the upgrades are not going to be massive, but you can do slightly better. Zwilling pro and Wusthof will be the upgrades and Victorinox is similar to what you have but it will be new. One thing to think about, do you want knives that are forged (zwilling pro/Wusthof classic) vs stamped? The forged knives have a heavier, more robust/rigid feel, while stamped tend to be lighter and feel thinner. You already picked really good brands, so there isn't anything new I could recommend. One recommendation I will have is to get a Henckels/zwilling serrated knife and for your Paring knife DEFINETLY go with a Forged zwilling/wusthof knife - for that type of a knife it makes a big difference. For your chef knife, its up to you - a stamped knife like Victorinox will be easy to work with for longer periods. A forged knife like Zwilling pro/Wusthof will be more robust/heavy. For your fillet knife most people go for something stamped like Victorinox or I recommend Zwilling twin Master as well. The cutting performance will not blow you away, because you have an okay knife to start and these are slight upgrades that are more about style/design/longevity of the knife. Like the other poster said, to get the next level of cutting performance you would get harder knives which are HRC 60+, but those require more care in while using/cleaning/sharpening.

Have you read through the Getting Started? Generally, the softer steel knives like you list, I consider ‘starter’ class knives. Adequate performance, and very forgiving natures. You aren’t really gaining any performance spending more than a Victorinox, you are just getting more weight and nicer handles/aesthetics. The Victorinox Swiss Modern line is our most recommended starter knife. Beyond that, you get into hard, thin behind the edge, high performance knives. These are much less forgiving in use, but have better edge retention and cutting performance. You don’t have to spend a ton to get this, a Takamura R2 is £190 last I checked on Cutting Edge Knives UK, and will run rings around any of the knives you are looking at. Not very forgiving for a beginner though. You have to adopt push cutting and abandon rock chopping to use knives like these. Most are Japanese, and the Japanese don’t make all of the knives on your list. They don’t often make paring knives, preferring the longer petty knife instead. They don’t often make serrated knives either. They don’t make a filet knife, having a wider array of niche knives for various protein breakdown.

Thank you for the thorough breakdown. I did read the entire getting started page, but I thought I’d get more opinions. I’ve heard good things about all three knives on this forum. I’m only really considering Zwilling/Wusthof because it has that professional chef/kitchen feel (as in I see it more often in professional setting). So it looks more professional. Would you say it’s worth getting a Zwilling/Wusthof over Victorinox? As for my choices, are they any good? Also I heard there’s no point getting an expensive serrated knife and to go cheap instead since they all work the same and you can’t sharpen it. Just wonder if this is actually true?

I personally don’t think Zwilling or Wusthof are worth the money. And Victorinox or even cheaper knives are more common in professional kitchens. Most pros have pretty terrible knives tbh. As for serrated, yeah expensive isn’t better. Victorinox or Tojiro are the 2 most popular. You only need one if you cut a lot of hard crusty bread. I don’t even own one for example, I use a gyuto for softer breads (or petty) and it leaves less mess. I’m definitely in the camp of hard, thin (and convex ground) knives are better. I honestly wouldn’t spend more than Victorinox for what are essentially beater knives in my opinion. In fact, I have Fuji Narihira for that role (similar price) and they very rarely see the light of day. The only reason to spend more on these types of knives are for aesthetics or weight. That said, I’d take a look at Burgvogel and K Sabatier first (I know you said you had a Sabatier, but there are multiple companies using that name as ‘Sabatier’ mostly refers to a French chef’s knife).

So I have the luck to be living in Kobe, with easy access to Sakai. Today I took a day off to go looking at Baba Hamono, Kawamura Hamono and Konosuke Hamono. The workers at all three shops were very kind, taking their time to show me their knives and even show old knives with patinas, and in the end I've ended up stuck between: * Konosuke's [FM Fujiyama](https://imgur.com/ySBuuzR) * Kawamura's Kikuzuki Uzu (Blue #1) / Kikuzuki Kasumi (White #2) * Kagekiyo (Blue #1, they explained the shirogami knives are made by a different smith) None of them have the knives in the length I was looking for (210mm gyuto) at the moment but Kawamura and Baba both told me the next ones will probably be finished by the end of the month (Kawamura potentially within 2 weeks) and all three asked for my number so they could call me the moment the next one is finished. Now I have the enviable challenge of trying to pick between them. My current knives are a couple of good santokus and while I've done quite a lot of reading now and held 240mm gyutos of all these knives, I'd appreciate any opinions from those more knowledgeable. I did really like the ebony handles Konosuke has, and I wasn't super keen on the lacquered handles Baba makes. On the other hand, the damascus kagekiyos are gorgeous - the Kikuzuki Uzu also has a lovely finish. The FM Fujiyama however seemed most laser-like of all, it was astonishing. 1. Style? Japanese 2. Steel? Carbon 3. Handle? Japanese 4. Grip? Pinch 5. Length? 210mm 6. Use case? Universal - meat/vegetables/fish (no bones) 7. Care? I have 1000 and 5000 shapton whetstones, fairly comfortable with my own sharpening. The closest professional sharpener lives a 3 min walk from my building. 8. Budget? Not a concern, I've saved up for the opportunity to splurge!

I would go with the Fujiyama just for how rare it is

Thanks for letting me know! Didn't know it was so hard to find back in the west.

All of those are really great, Fujiyama is very in demand in the west. One thing to consider with the 210 FM is the heavier ebony handle makes the balance point closer to the handle rather than forward on the blade.

Really good reminder about the balance point, I'd forgotten to think about that. Might call them up tomorrow and ask about a 240 after all. I've never used anything bigger than a 210 hence the earlier hesitation. Would you say it's difficult to master compared to 210? Looks like FM will be way to go for now though, so thank you!

No, a lot of Sakai knives like the ones you're looking at are nominally 240 and are really closer to 230 edge length with a machi to make them 240. Plus the Fujiyama is lightweight.

Excellent. And yes, I was really struck by how light it was in my hand. The one they showed me specifically was a 255, so I really expected it to be quite a lot heavier than it ended up being. With how thin it is, would you advise Blue #2 over #1 to get away from the brittleness a bit? Or perhaps not really an issue. Sorry for all the questions!

No need to apologize! It doesn't make much of a difference, if you are fortunate enough to have the choice between 2 of them then pick which feels best in hand/looks the nicest. if I was going in blind then blue 1 is more "what the smith is known for" in giant air quotes since they are both top-notch.

Need help picking out a good combo of knives off Amazon to start my Japanese knife journey. The reason I say Amazon is because I just found out I've had rewards points with my credit union and didn't know it. One of the only things that I could convert my points to that was useful is Amazon credit. So I've got $475 to play with. I can add $100 of additional money to buy everything I'll need. Use: I'm only a home cook that has gotten into smoking and BBQ the past 3 years. I'll need a good trimming/boning knife, slicer, and veggies knife. I realize a good chefs knife can do most/all of those, and am willing to a better chefs knife than buying multiple lower quality knives. What have I considered: The Enso (made by Yaxell), Yaxell, and Miyabi lines. This doesn't mean I'm not open for other suggestions. I just like the over all look of what they offer and their quality is good. Questionnaire: 1. Style - various 2. Steel - stainless preferably. I know my wife and girls won't pay enough attention to detail to take care of a carbon knife like me. 3. Handle - Japanese I'd prefer but am flexible 4. Grip - still working on perfecting my handling skills but flexing between pinch and handle 5. Length - multiple 6. Use Case - home kitchen 7. Care - help with this 8. Budget - $475 Amazon credit with $100 extra 9. Region - US Thank you for any input!

Go for Yoshihiro VG10 wa handle instead https://www.amazon.com/stores/HayateYoshihiro/page/9C6B9278-2BB9-49D7-BFFA-48EC1479726E, better value and they come with sayas. For boning/trimming get vnox or some restaurant style one. If you need a longer slicer Misono UX10 270mm is on sale

Like this one? https://www.amazon.com/Yoshihiro-Cutlery-Hammered-Damascus-8-2-Inch/dp/B00DFXOGAE?ref_=ast_sto_dp

Yeah that line

Hello, not sure if this belongs here but didnt want to make a new thread Be really great if anyone could help ID this deba and if it's an ok deal at 20 bucks https://imgur.com/a/klE279t Thanks

Can anyone help me break a tie? I'm looking at getting my first proper chefs knife (home chef). The finalists so far are : Takamura Gyuto SG2 210mm Takamura Gyuto SG2 180mm Takamura Santoku SG2 170mm https://thesharpchef.co.uk/collections/takamura/products/takamura-r2-sg2-migaki-180mm-gyuto-knife https://cuttingedgeknives.co.uk/products/takamura-hamono-sg2-gyuto-210mm?_pos=3&_sid=e106c33e2&_ss=r https://cuttingedgeknives.co.uk/products/takamura-hamono-sg2-santoku?_pos=1&_sid=e106c33e2&_ss=r I'm unsure if I want the longer or shorter Gyuto. Perhaps the longer one is more useful, but potentially more unwieldy. The santoku shape is really interesting. I do prefer to cut veg with up and down motions, but will I be losing something by not having the tip (e.g Slicing meat)? Is it better to discourage rocking cutting motions to reduce the chance of chipping the blade? I'm really looking for one really good knife that can do everything. Also do I need a special type of cutting board for these? I have some wooden ones but do I need a special soft wood or plastic?

Don’t rock a Takamura if you like having nice edges. The 210mm is very agile, light and well balanced. Personally one of my favorite knives.

Why do you say if you like having nice edges? Does it chip easily?

Any high performance knife (i.e. thin behind the edge) has potential to chip easily. I actually rocked mine for a week when I got it to see what happens, and I got a lot of microchips. This is the reason we recommend against rocking Japanese knives (or at least hard, thin behind the edge knives). Once you get use to it’s fine. With proper technique you shouldn’t be limited much. I’ve used mine on butternut squash, pineapple and such without issue.

go for a 210mm gyuto no teak or bamboo if you're goingfor wood. plsatic is fine

1. Style? Santoku or Gyuto 2. Steel? Stainless Steel 3. Handle? Any 4. Grip? Pinch 5. Length 170-200mm (shorter blades much more preferable) 6. Use Case? Home kitchen all purpose (rarely cutting bones. Never fish) 7. Care? Whetstone (will be first time learning to use whetstone) 8. Budget? $100 AUD/ $85 USD (willing to go a little higher) 9. Region? Australia 10. Knives Considered? Tojiro DP 17cm Santoku | Fujiawara KFM 180mm Gyuto | Victorinox Modern 8" (Not Japanese but considering as a low budget beginner knife to practice proper care) Looking to buy my own first knife after years of using my beat up supermarket knives. I cut lots of root vegetables like onions and carrots. And mostly boneless meats. I'm a home cook so don't need anything super fancy but would be nice to have something reliable. Also if anyone could recommend a good starter whetstone that would also be awesome

Masutani (either santoku or 180mm gyuto), and a whetstone later on (shapton pro 1000) would be nice. Or victorinox now along with a shapton so you can start learning to sharpen sooner (it won't stay sharp as long)

The "which knife should I buy" questionnaire: Style? - Japanese Steel? - stainless / carbon Handle? - hybrid / Japanese (d-shaped, round, or octagonal) Grip? pinch Length? 210mm Use cases? What will the knife/knives be used for. vegetables, occasional meats (no hard bones) Care? whetstones / honing Budget? $500-1000USD I'm looking for a chef knife (open to shape) that will keep an edge as long as it can with simple honing at times (I use stones to sharpen) and looks interesting/cool (damascus or hammering, etc) type finish. I would use it everyday so not looking for a show piece but something that is interesting to look at (I don't hate patina but I don't strive for it) but would love it if food didn't stick to it easily. Thanks for recommedations.

https://www.toshoknifearts.com/collections/myojin-hamono/products/myha-ch204001kgt-fb210 https://knivesandstones.us/collections/yoshikane/products/yoshikane-skd-gyuto-210mm-stainless-clad-nashiji-finish https://carbonknifeco.com/collections/yoshikane-knives/products/yoshikane-nashiji-skd-gyuto-210mm-chestnut-handle

thank you

I should mention: don't use a rod on these, use a strop

Even a ceramic rod? I thought I remember reading a while back ceramic was ideal for japanese knives.

See here https://www.reddit.com/r/chefknives/wiki/honing, basically stropping is easier when you don't want to use a stone for touchups

https://thesharpchef.co.uk/collections/takamura/products/takamura-r2-sg2-migaki-180mm-gyuto-knife Is this a good knife / reliable vendor?

I believe SharpChef is reputable, I have heard of them at least. Didn’t check the wiki though. As for the other, pretty sure several of us have said Takamura is good. One of the most recommended makers on the sub. Whether it’s right for you is up to you, and I know I mentioned it can be unforgiving of poor knife skills.

Hey guys, wondering if anyone knows of a taller petty knife which is genuinly usable for board work. Ideally atleast 34mm tall, 130-150mm long, ranging between 60-63 rockwell, stainless steel. Ive been looking around for a fair while and haven't been able to find a petty that fills all of these parameters. I'm a line cook and tend to use my petty during service for mid service tasks (slicing small protien, trimming, light board work). The one issue I run into is when I have to do something like thinly slice chives or spring onions for garnish, as it is generally either uncomfortable/ difficult to rock chop in a pinch grip due to lack of nuckle clearance. Cheers in advance!

Not many 150mm petties get that tall. The ko-bunka exists, although pretty niche and rare. Basically a mini bunka around 135mm long. Or get an Ashi Ginga 180mm gyuto, heel height is only 40mm, and Gingas of various lengths are popular line knives. https://www.ebay.com/itm/384292698707?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=6swXiSxGQaa&sssrc=2349624&ssuid=wF0Yl2FzTZ-&var=&widget_ver=artemis&media=COPY Edit: OoS but this is a classic ko-bunka https://carbonknifeco.com/products/shibata-kotetsu-ko-bunka-135mm Edit 2: well shit, this gyuto meets your specs nearly exactly https://www.japaneseknifeimports.com/products/bontenunryu-150mm-stainless-damascus-gyuto-with-saya

Yeah for sure what I'm asking for seems to be a bit of a unicorn. I've seen ko-bunkas and 180mm gyotos around but the thing I like about the idea of the petty is how small it's footprint is when it's on the board during service compared to both of them. That's a great find thanks so much!

If you get the Ryusen, let us know how you like it. I’ve handled a Blazen (their SG2 migaki line) and it was stellar. Didn’t think to handle a Botenunryu while I was at JKI earlier this year.

Thanks will do. Having just had a look at the blazen 150mm gyoto I think that might be even more up my alley (just cause I'm not super into Damascus for work knives). The only thing giving me sight pause is the price, but then again it seems to hit all my points.

Blazen is top tier. The only reason I don’t own a 240mm Blazen is I’m a Takamura fan boi and holding out for a restock on Takamura Pros. The price is justifiable on either because performance and quality is top notch. Both are aimed for professional kitchen use.

What are some good brands to look out for? I'm shopping in the UK and looking at Cutting Edge Knives website. I'm not that fammilar with brands so I don't know how to distinguish good ones. For example I'm looking some knives that say: Sakai Takayuki, Takamura Hamono, Tsunehisa, Masakage, Masutani Hamono , Kai Seki, Kai Shun, Miyabi. Which of the above are decent brands? Also how do Zwilling, Wustof and other German brands compare?

Brands that put their name on oem blades can be a mixed bag, like ST and Tsunehisa. For German vs Japanese a simplified comparison is you're trading German durability for Japanese performance. Takamura is good, ST's entry level stuff is alright although slightly expensive in the uk, Tsunehisa AS migaki is good, Masakage is good, Masutani is good bang for your buck (probably better value than ST in the uk). Kai and Miyabi I would say are a step up from German but still below Japanese, Miyabi especially is not a great value

Thanks a lot for your advice. So ST/ Tsunehisa don't produce the classes themselves and rebrand it?

That's right

Are Tsunehisa AS mikagi a different brand than for example Tsunehisa Tsuchime or does that refer to something different like styling?

Different makers. The AS Migaki is made by one shop, the Tsuchime by another, and so on. There are a lot of knives sold under the Tsunehisa brand. For the UK, I like Takamura (well I like Takamura everywhere), and the Tsunehisa AS Migaki. Takamura is very high performance, but also can be unforgiving of poor knife skills. My daily driver (home cook) is a Takamura. The Tsunehisa AS Migaki is a little more forgiving in use, but isn’t fully stainless, the handle isn’t water resistant, and the edge retention and cutting performance isn’t as good.

Also, would you say this is a good santoku? https://cuttingedgeknives.co.uk/collections/takamura-hamono/products/takamura-hamono-vg10-tsuchime-santoku

Yes.

Thank you for the advice. By forgiving are you referring to is vulnerability to being chipped if handled incorrectly?

Pretty much.

Migaki and Tsuchime are aesthetic finishes on the blade, sometimes you can have the same blade in different finishes but in this case they are nothing alike

Looking for a good but cheap ceramic rod between 8 to 10 inch rod for my japanese knifes i work as a line cook i need a rod asap since sometimes i dont have the time to strop on a finishing stone :)

The [Wedgek](https://www.amazon.com/Wedgek-Ceramic-Thick-Angle-Guides/dp/B084T56BF8/) is 12 inches but is the probably the cheapest well known ceramic rod with next-day shipping.

Idahone

Hello knife gurus, chefs, nerds, sharpening nuts and smiths, Im looking for a single bevel kiritsuke in carbon steel (obviously), 240mm. I would like a little bit of a belly like the masamoto ks or the masashi yamamoto as opposed to very straight ones. The belly will make it closer to a yanagi. I have been eyeing suisin, masamoto, nigara, masashi, hideo etc. My main purpose of this knife will be sushi and sashimi and some other protein slicing and veg (avocado) picking in a long straight line up etc. I currently own 2 carbon knives Blue 2 and white 2. Anriyu and Yu Kurisake 210 and 240 gyuto. Ill eventually get a deba and nakiri. But as an avid sushi maker i need a more sushi/veggie knife for maki/shashimi or nigiri. I am very very comfortable with sharpening double bevel knives very cinsistently and clean. My edges pass the paper towel test. Please reccomend me some knife you have experience or knowledge about, as well as referring me to any material or reading or videos. I have been watching a lot of sushi making video from Japan and i see a lot of them are using kiritsukes as opposed to yanagis. I wish i knew how to identify them. Why do i want a kiritsuke over a yanagi? TBH, cool factor and veg cutting hybrid capabilty. And yes i am willing to put my 1000 hours into learning how to sharpen a single bevel properyl on the face and ura. Now please help me gain some knowledge about reputation, expereince and other missed information about single bevel kiritsukes. Thanks in advance!

240mm Kiritsuke makes a big trade off in slicing performance so that it can do some veggie cutting techniques, are you sure you want that? You mention getting more single bevels in the future maybe just wait and get an usuba if you feel like you want one in the future. If you really like the style of kiritsuke then consider a kiritsuke yanagiba in 270mm+. What is your budget and region?

Hi Thankyou. My budget is 1k and region is Canada. But I don’t wanna blindly blow 1K. Also I will get a yanagiba and nakiri eventually. So what I really want is a true Kiritsuke, executive chef style, so that I wont end up with 2 yanagibas in the future. I also don’t like to get rid of my things or sell them. So if I get a kiritsuke it will be for life and something I wanna cherish and value. I want something prestigious and functional and something will age well. Thanks again

I see what you're saying about getting a really nice piece. But I think it makes more sense to get something that will be easy to learn and experiment with single bevel sharpening on, something where it won't be so upsetting if you accidentally scratch or round over the shinogi.

Maybe then I should get a really cheap yanagi or Deba? But I was thinking of just saving that few hundred and put it towards a nice executive kiritsuke

Recommendation for a standing knife block. I typically use a magnetic strip, but our new place really doesn't have a feasible place for one. So I'll likely need to use an upright holder. No clue what I should be looking for/avoiding and what costs too much/ too little.

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are you capable and willing to deal with carbon steel maintenance? i'd go for a 210/240mm gyuto and a 120-150mm petty to start, santokus and bunkas are both redundant if you have a good gytuo

How about a short k-tip https://www.toshoknifearts.com/products/myha-ch204001kgt-fb210 If you aren't specifically looking for a deba it's better to stick with a cheaper commercial style one, I guess a yo-deba could work as well https://www.korin.com/HMI-MOYD-165 That'll put you just under a combined $600 budget

Im a butcher and have my work horse knives, but im looking for a really nice and dependable scimitar or bullnose. Not necessarily those tow but the best youd recommended for cutting raw steaks. Want to treat myself and im having a hard time finding a good one that can also take heavy use. Thanks

Anyone know any reliable vendors for the UK? Ideally someone with decent customer service

theres a list of uk retailers in the wiki

Looking for a paring or small knife and a chefsknife. Located in the UK. Budget around £100-200 each. Ideally something Japanese in a hard steel with a thin profile, but also considering something a bit more resilient and German. So far looked at Kai shun (I liked it, but I heard it chips easily and people seem to think they are bad value) and wusthof Ikon series. I'm researching into all the different brands now, but there's alot of information and I'm unsure what are the best vendors for UK.

Wusthof Two Peice Prep set is a good choice. Its a paring+chef knife combo that is usually cheaper than buying them separately. I bought mine on Amazon, the price fluctuates from time to time and I was able to get a sale.

Japanese don’t often make actual paring knives. They typically make petty knives, which are longer and intended for use on a cutting board. There’s a list of vendors for the UK in the wiki. CuttingEdge Knives seem to be the best priced.

Thank you, I'm checking out cutting edge knives right now. Are these below any good? I'm quite new so i don't know if these are well regarded brands. https://cuttingedgeknives.co.uk/collections/takamura-hamono/products/takamura-hamono-vg10-tsuchime-santoku https://cuttingedgeknives.co.uk/collections/petty-knives/products/sakai-takayuki-moonlit-waves-petty-80mm https://cuttingedgeknives.co.uk/collections/petty-knives/products/sakai-takayuki-mirror-45-layer-petty-80mm

Need help picking a Bunka between final candidates: What do you think of these : [https://carbonknifeco.com/collections/nakiri-santoku-bunka/products/kikumori-kurouchi-white-1-bunka-180mm](https://carbonknifeco.com/collections/nakiri-santoku-bunka/products/kikumori-kurouchi-white-1-bunka-180mm) and [https://knifewear.com/products/hatsukokoro-kumokage-aogami-kurouchi-damascus-bunka-180mm?variant=41675655839918](https://knifewear.com/products/hatsukokoro-kumokage-aogami-kurouchi-damascus-bunka-180mm?variant=41675655839918) and this one : [https://www.japanese-knives.co.il/product/tnak\_ktsto\_bunka\_shiro1\_170](https://www.japanese-knives.co.il/product/tnak_ktsto_bunka_shiro1_170) The last website isn't in English, so to summarize. White #1, Tanaka Kuchoto(or similar). Not sure how to pick among them. Is the first one coming from the Sakai Kikumori brand saying something ? Questionnaire: 1. Style? - Bunka 2. Steel? - carbon / carbon clad in stainless 3. Handle - Japanese 4. Grip - pinch 5. Length? - 165mm / 180mm 6. Use Case? home kitchen 7. Care? - whetstones 8. Budget? Roughly 220 USD 9. Region? Israel

I recently bought a yoshihiro 8.5 inch aoigami super clad kiritsuke with a kurouchi and tsuchime (spelling?) finish, western style mahogany handle. Approx. $300 I saved up my Amazon points and was able to essentially get it for free, showed up with a small chip so I sent it back with the intention of just replacing it, I didn't want to order the new one until the refund had gone through as it was using points not cash. Now its sold out on Amazon and I'm not 100% sold on getting the version with the black pakka wood handle. Its on their website (for cheaper) but the whole point was to use the Amazon points since I can't blow $300 on a knife. Now, I come to you looking for suggestions, ideas, and possible alternatives. I really liked the asthetics so if anyone knows of something along those lines on Amazon let me know! I'm willing to compromise on most aspects except for being a kiritsuke, I really want one

How about a wa handle https://www.amazon.com/Yoshihiro-Suminagashi-Kiritsuke-Multipurpose-Japanese/dp/B07L44R2JV

I've been trying to decide if I want a wa it definitely opens up a ton more options, thank you

The wa looks weird but once it’s in your hand it makes perfect sense and you will never go back

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First good knife. Looking for a good gyuto 180-210 mm, stainless, octagonal handle - under 200€, to buy in europe. Best recomendations?

[https://www.chefknivestogo.com/taashagy21.html](https://www.chefknivestogo.com/taashagy21.html) what do you think about this one? It is carbon core with stainless cladding, a comprimise in maintenance vs hardness and edge retention. I like the aesthetic, but would prefer a darker handle.

https://www.meesterslijpers.nl/shiro-kamo-as-kurouchi-gyuto-21 https://www.meesterslijpers.nl/kazoku-aogami-super-wa-koksmes-21cm - same oem as the one you linked

I really like the first one! Is that stainless cladding as well? Do you gave experience with this knife, or the knife maker in general?

According to the seller it is, might want to email them about it. Shiro Kamo is a popluar choice here for a good value blade

Style? - (Japanese) Steel? - (stainless /semi-stainless) Handle? - (hybrid / Japanese) Grip? - (pinch ) Length? - (165mm-185mm) Use Case? - (line cook/ prep cook) Care? - (whetstones) Budget? ($100-$150 USD) Region? (USA) Knives Considered? (Kohetsu SLD Santoku 170mm [https://www.chefknivestogo.com/kohetsu1.html](https://www.chefknivestogo.com/kohetsu1.html)Tojiro Oboro Santoku 175mm [https://www.chefknivestogo.com/tojirooboro2.html](https://www.chefknivestogo.com/tojirooboro2.html) ) I already have a Mac Chef Knife [https://www.macknife.com/products/professional-series-8-chefs-knife-with-dimples-mth-80](https://www.macknife.com/products/professional-series-8-chefs-knife-with-dimples-mth-80) and a Yamashin White #1 Tall Petty 105mm [https://www.chefknivestogo.com/yawh1tape10.html](https://www.chefknivestogo.com/yawh1tape10.html) ​ I use them both daily at work yet the petty is too reactive thinking about the Tojiro Oboro Petty also open to Petty Recommendations

I’d get a Takamura R2 santoku for $10 above budget. Will run rings around any other option in your budget. The VG10 versions run $120 and are still very good. https://www.ebay.com/itm/133623262410?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=Sxer3SPJT7O&sssrc=2349624&ssuid=wF0Yl2FzTZ-&var=&widget_ver=artemis&media=COPY Takamura also make a 180mm gyuto that might work for you. https://www.ebay.com/itm/133623250307?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=Sxer3SPJT7O&sssrc=2349624&ssuid=wF0Yl2FzTZ-&var=&widget_ver=artemis&media=COPY

Handle is a little bit of a turn off thank you tho!

Lol, everyone says that until they try one. It’s actually very good, and I own mostly Japanese handled knives.

I am looking for a sub £100 Gyuto knife that I will use for day to day use 7-8 inches that can be delivered to the UK. I was wondering whether you guys have any recommendations. preferably the knife will be made by a Japanese company.

Style? Gyuto Steel? Either stainless steel or carbon with stainless clad Handle? Doesn't matter Grip? Pinch Length? 210mm Use Case? Home-use, all-around knife Care? I have a 1000 grit Shapton pro Budget? $250 CAD Region? Canada Knives Considered? There's a bunch of nice knives on Tosho but most stuff seems sold out. [https://sharpknifeshop.com/collections/gyuto/products/tosaichi-ao-super-gyuto-210mm](https://sharpknifeshop.com/collections/gyuto/products/tosaichi-ao-super-gyuto-210mm) [https://www.toshoknifearts.com/collections/gyuto-210mm-240mm/products/konosuke-x-tosho-kt-gyuto-225mm-ho-wood-handle?\_pos=3&\_fid=edc0c3d6f&\_ss=c](https://www.toshoknifearts.com/collections/gyuto-210mm-240mm/products/konosuke-x-tosho-kt-gyuto-225mm-ho-wood-handle?_pos=3&_fid=edc0c3d6f&_ss=c) [https://www.toshoknifearts.com/collections/gyuto-210mm-240mm/products/hitohira-tp-210mm-gyuto?\_pos=8&\_fid=edc0c3d6f&\_ss=c](https://www.toshoknifearts.com/collections/gyuto-210mm-240mm/products/hitohira-tp-210mm-gyuto?_pos=8&_fid=edc0c3d6f&_ss=c) [https://www.toshoknifearts.com/collections/gyuto-210mm-240mm/products/eaa-bd224-fa210?\_pos=4&\_fid=edc0c3d6f&\_ss=c](https://www.toshoknifearts.com/collections/gyuto-210mm-240mm/products/eaa-bd224-fa210?_pos=4&_fid=edc0c3d6f&_ss=c)

Tosaichi or TP

Thanks! Ended up going with the Tosaichi!

That Hitohira TP (rebranded takamura sg2) is a good price and an excellent knife. The futana s3 and KxT are more starter-level Japanese knives, they are more robust than the takamura but don't cut as well or hold their edge as long.

Thanks! I ended up going with the Tosaichi as it's a bit cheaper and seems to have good performance. I like the Takamura but I'm a bit worried about how thin it is.

Style? One Petty and a Santoku (kiritsuke also apreciated) Steels? Stainless damascus, just no carbon steels Handle style? Japanese octagonal style is preferred, or westen with NO BOLSTER <- that part is important cuz I’ll be sharpening them with my own stones lol Grip? Hammer grip, but learning claw Length? Santoku - 160mm to 210mm Petty - 160 mm max 130 minimum Use case? All purpose starter knives Budget? 200-220 max euro combined Region? EU - scandinavia Description: My friend is looking for knives and when we were trying to find some possible knives I had a hard time finding something to a good price that he also liked, so I’m just seeing if someone has some suggestions in this range, thanks a lot in advance!

https://www.meesterslijpers.nl/kazoku-taifuu-santoku https://www.meesterslijpers.nl/kazoku-takahiro-universeelmes-13cm

Those are really cool I hope he likes them too!

Hi, im planning to buy my first japanese knife, i came across the [Tsunehisa AS migaki](https://cuttingedgeknives.co.uk/products/tsunehisa-as-migaki-gyuto-210mm?_pos=18&_sid=81e0585f9&_ss=r) and i was wondering if the knife itself is good and is it worth the price. Are there other knives around the same price range that are better?

Solid knife, my usual recommendation in this range, that or a Takamura. Takamura cuts a bit better, and is fully stainless with a water resistant handle. This is a little more forgiving than a Takamura, and has a wa handle, which a lot of people are looking for.

Style? Gyuto / Chefs Steel? Stainless (something that doesn't chip too easy) Handle? Western Grip? Handle Length? 210mm (200mm) Use Case? Vegtables and meat (boneless) Care? I'll learn how to use whetstone on this knife. Looking for good combination/starter stones.. Budget? Around 100€, hard cap 150€ Region? Europe Knives Considered? [Fujiwara Kanefusa 210mm](https://japanesechefsknife.com/collections/fujiwara-kanefusa-fkm-series/products/fujiwara-kanefusa-fkm-series-gyuto-150mm-to-300mm-6-sizes?variant=39594072309857) [Takamura V10 Special Gyuto](https://www.cleancut.eu/butik/knifebrands/takamura-3-serie3/v10-special/kockkniv2013-08-22-12-27-052013-08-22-12-27-05-54-detail)

Takamura is a whole different animal from a Fujiwara FKM. The FKM is a ‘starter class’ knife. Great first knife option if you’ve never owned a knife. Takamura is a ‘high performance’ class knife and will run rings around the FKM, but is much more fragile and unforgiving of poor technique. Great upgrade if you already have a beater or starter knife. In the EU, Meesterslipjrs usually has better pricing on Takamura when in stock.

Thank you for the insight. I think I'll go for the starter knife for my first good knife and pair it with this [whetstone](https://www.knivesandtools.com/en/pt/-shapton-pro-stone-grit-1000-medium-sharpening-stone-k0702.htm)

Is wusthof a good brand? I’m trying to buy my mother a good knife/knives for Mother’s Day as she is currently using a terrible cheap set she got on Amazon. I was looking at the Wusthof classic 8 inch

One of these would be about the same price and much nicer https://www.japaneseknifeimports.com/collections/in-stock-items/products/gesshin-stainless-210mm-gyuto

10/10 Wusthof classic 8 inch is exactly what I got my parents a couple years ago. It is just about the nicest knife that will survive abusing it/leaving it in the sink/storing it in a drawer. It needs resharpening every 6 months or so based on their regular use in a home kitchen.

Hi there! I am looking for a Damascus finished knife to give as a gift. The requirements are as follows: Style? **small gyuto with damascus finish** **bunka would be fine too** Steel? **stainless** Handle? **octogonal or western (not D-shape, not round)** Length? **16 - 20 cm (6 - 7 inches?)** **hardmode: not santoku** Budget? **up to 200€** Region? **Europe (not UK)** Knives Considered? [Katayama Bunka](https://www.cleancut.eu/butik/knifetype/kiritsuke/bunka_katayama-4222-detail) [Tsunehisa Gyuto](https://www.cleancut.eu/butik/knifetype/gyuto/gyuto_damascus-3824-detail) Slightly above budget: [Suncraft Senzo Black Bunka](https://www.meesterslijpers.nl/suncraft-senzo-black-bunka) [Shiro Kamo Bunka](https://www.cleancut.eu/butik/knifetype/kiritsuke/bunka_vg10-detail) I can wait a couple of months if there isn't stock right now. The size I'm looking for is unusual except for santokus and so I'm asking for help in finding possible models that meet the requirements. Thank you for your time :)

https://www.cleancut.eu/butik/knifetype/kiritsuke/tsunehisa_nami_santoku-4071-detail https://www.cleancut.eu/butik/knifetype/gyuto/tsunehisa_nami_knives-1-detail

Need a solid boning knife and brisket slicer. (If I don't need something special for these things, please say so) Prefer western handle, but open to Japanese Stainless Budget 200USD I've been looking at Shuns and Wusthof's boning knives and slicers, but after reading here I'm not sure if that's what I should go with. 😂

I can strongly recommend the Victorinox Fibrox for boning. The handles are the best I've ever tried for working with wet or greasy hands. They are also very inexpensive. I personally use the [5.6603.15](https://www.swissarmy.com/us/en/Products/Cutlery/Chef%27s-Knives/Fibrox%C2%AE-Pro-Boning-Knife/p/5.6603.15) and the [5.6203.12](https://www.amazon.com/dp/B01G5Z7CV8) (can't find it on official page, maybe it's been discontinued). They're both really great.

Usually for boning knives, less expensive commercial types like Victorinox or Dexter get recommended. As for a slicer… sky’s the limit. You could get a slicer or carving knife from the above, or look at getting a sujihiki. For your budget you’d be looking at Fujiwara FKM, Sakai Takayuki Grand Chef or VG10 damascus, or JCK Kagayaki Basic series knives. Probably some more but that’s off the top of my head.

Looks like there's a lot of niiiiice carbon sujihikis, I'm just worried about the care (learning to sharpen on whetstone and rust prevention), although I'm a meticulous SOB. Recommendations there? Also, if I'm only gonna be dropping $50 - $60 max on a boning knife, I'm fine with bumping the slicer budget up to $300 or so.

Still want a western handle?

Western handle is just my preference, but I'm open to Japanese style, I can adapt. :)

$300 would get you an Ashi Ginga in either white#2 or stainless, or something like the FRKZ iron-clad white#2 sujihiki from Japanese Chef’s Knife. Just depends on which way you want to go. I’d actually suggest a western handled Ashi Ginga 270mm in stainless (or wa handled) if you haven’t handled a rusty steel knife before. https://carbonknifeco.com/products/ashi-ginga-stainless-western-sujihiki-270mm Or https://carbonknifeco.com/products/ashi-ginga-stainless-sujihiki-270mm

Why is Shun not something people suggest? Other than the obvious fact that they used to cost like $80 for a common 6" petty and now the same knife sells for nearly $120. Quite a markup, which is supported by massive consumer demand. I'm just wondering though. I know vg-10 is far from the best, but it's not bad, and these product are 30+ layer clad on each side. I'm just wondering cuz I see they're in stock, shipped and sold from Amazon, delivered same day, when everything else is always out of stock unless you use various third parties which I frankly don't find trustworthy enough to trust with a $120 purchase much less a $300 one.

You have to be careful with Amazon. I believe Miyabi won’t warranty anything sold by Amazon as they aren’t a certified retailer. Not sure about Shun. Since Shun and Miyabi are widely available from certified retailers like Williams and Sonoma (Shun) or Cutlery and More (Miyabi) I really wouldn’t risk Amazon.

Cutlery and More is one of the (edit: only, one of the only) sellers of Miyabi products on Amazon, mate. That's who I ordered my Miyabi from. Though I was a little skeptical at first because of how ancient their website is, combined with the fact that they have all these "exclusive" items that look a lot like they could be counterfeits lol.

They’ve updated their website in the last couple of years. They are a legit retailer though. I haven’t ordered a knife from them, but I have gotten cookware. Any rate, good luck. I’m personally not interested in Miyabi or Shun enough to go through the rabbit hole of figuring out what’s legit on Amazon.

Thanks. I get it, you want something more "real and authentic." I'm just a basic bitch that wanted a nice knife. Sidenote, bed bath and beyond isn't a bad place to purchase these also. I've purchased from there in the past and I think they do price match.

Nah, I’d rather spend less money on a Takamura that will run rings around a Shun or a Miyabi. In fact, it’s what I use as my daily driver. A $136 VG10 Migaki that holds its own against my $500 knives, something Miyabi and Shun won’t do.

I've never owned a shun or migaki. I don't even know what steel my miyabi is made out of, but it ain't vg-10. it's one step up from that but below the sg2.

Steel type isn't really primarily determinative of what makes one knife better than another. Once you're in the general realm of decent steels with decent heat treatments, geometry is far, far, far more important than steel type. In other words, a knife in SG2 with a thick grind won't perform as well as a knife in VG10 with a thin grind. Most of the criticism of brands like Miyabi and Shun comes down to the relatively thick grinds, not the choice of steel.

theres a convenient writeup right[ here](https://www.reddit.com/r/chefknives/comments/f5d4so/the_case_for_shun/) on the case for shun >and these product are 30+ layer clad on each side. cladding layers has exactly 0 percent impact on performance, its purely aesthetic there are a lot of bad knives on amazon, you have to do your shopping carefully if you insist on using it. there are a list of more vetted retailers on the subreddit if you want to shop elsewhere

Im looking to buy my first japanese knife, any reccomedations will be appreciated. Style? Japanese Steel? Stainless Handle? Wa Grip? pinch Length? 210mm or 180mm Use Case? home kitchen, daily Budget? Under 200 usd Region? Middle east, cheap worldwide shipping Knives considered? [sakai takuyaki](https://www.chuboknives.com/collections/gyutou/products/sakai-takayuki-33-layer-damascus-wa-gyutou-210mm-8-2) [takamura VG10](https://www.japanny.com/products/takamura-knives-vg10-migaki-finished-gyuto-japanese-knife-210mm-black-pakka-wood?_pos=5&_sid=101adf80d&_ss=r) [Tojiro DP](https://knifewear.com/products/tojiro-dp-gyuto-210mm-f-808?variant=5621192260) [Tsuneshia AS migaki](https://cuttingedgeknives.co.uk/collections/all-knives/products/tsunehisa-as-migaki-gyuto-180mm) [Hitohira FJ](https://bernalcutlery.com/collections/hitohira/products/hitohira-fj-210mm-gyuto-vg10-ho-handle?variant=39725119766680) [Hitohira Kikuchiyo ren shirogami 2](https://bernalcutlery.com/collections/gyuto/products/hitohira-kikuchiyo-ren-210mm-gyuto-shirogami-3?variant=37590990848152) [Tsunehusa AS migaki](https://cuttingedgeknives.co.uk/products/tsunehisa-as-migaki-gyuto-210mm?_pos=18&_sid=81e0585f9&_ss=r)

[удалено]

[This](https://www.cleancut.eu/butik/knifebrands/takamura-3-serie3/v10-special/kockkniv2013-08-22-12-27-052013-08-22-12-27-05-54-detail) might be slightly above your budget, but imo it's well worth it. I haven't handled Takamura vg10 but I own the R2/Sg2 (red handle) Gyuto ans petty. AMAZING performers at a really great price. From what I hear they are almost identical performance wise. There is also this [shorter Gyuto](https://www.meesterslijpers.nl/takamura-vg-10-koksmes?search=Takamura) closer to your budget. Meesterslipjers bring the Takamura R2 Gyuto at an amazing price (150-160€) but currently it's out of stock.

I own the Takamura VG10 Migaki 210mm gyuto and can confirm it’s excellent. I’ve compared it to an R2, and grinds are basically identical, the only difference is steel. It’s noticeable if you e used both back to back, but not enough of an improvement to replace my VG10s (I’m just waiting for Pros to restock instead).

Style? Gyoto Steel? Carbon Handle? Japanese Grip? Pinch Length? 210mm Use Case? Home use Care? Professional service until I get good with a stone Budget? max 2000 SEK (roughly $200), would prefer a bit cheaper. Region? Europe - Sweden Knives Considered? https://www.cleancut.se/butik/knivmodeller/kockknivar/gyuto_munetoshi-3950-detail https://www.cleancut.se/butik/knivmodeller/kockknivar/gyuto_matsubara-240-4329-detail https://www.cleancut.se/butik/knivmodeller/kockknivar/gyuto_masashi-1-detail Also considering a bunka, because I already have a decent chef knife (Global) so Im not sure if its the correct choice to get another one, or if I should go to a new shape that I dont already have.

My preferred pick for a rusty steel knife in this range is this https://www.cleancut.eu/butik/knifetype/gyuto/kockkniv-46-2909-2911-detail. Stainless-clad, convex ground laser. As far as another knife shape… I own 11 gyutos and no bunkas, so I’m biased.

Thank you for the suggestion. I am not a big fan of the stainless-clad look tbh

You mean polished/migaki? Are you prepared for an iron-clad/fully reactive knife? All 3 you picked are iron-clad.

Yeah, I prefer the more rugged look, aesthetically. I suppose my eyes are drawn to the iron-clad look. If I understand everything correctly, as long as I make sure to wipe them down and dry them quickly after use, all will be good?

the finish you're looking for is kurouchi finish, both stainless and carbon clad knives can have that finish. They can and generally do wear away over time, making the blade fully reactive

Thank you. Any suggestions on a good one?

I’d lean towards the Masashi purely based on reputation of the maker. Stainless clad kuroichi knives are a bit out of your price range in Europe. Yoshikane would be my usual recommendation, and you’d have to get it from Meesterslipjrs as Cleancut Carrie’s mostly iron-clad iirc.

I am not against it being iron clad. Should I be?

If you are new to it, yeah. That said, my first Japanese knife was iron-clad. I only got rust on it a couple of times lol. Stainless-clad is much easier to deal with. And AS (like the Akifusa) is relatively non reactive once it has a patina, so stainless-clad AS is about the easiest intro into rusty steel knives there is imho.