5 inch Japanese kitchen knife

M

Michael.D

Joined
May 29, 2003
Messages
104
Hi, I'm looking for nice ~5 inch Japanese kitchen knife.

I found several knives, but i have hard time deciding which one to choose. I have also question whether those blades can be sharpened using Tri-Angle. Is 30 degrees, simply too much ?

1. Lee Valey Classic Japanese Kitchen Knife 59.50 USD
http://www.leevalley.com/garden/page.aspx?c=2&p=32466&cat=2,40733,40738
Here is review: http://www.cutleryscience.com/reviews/japanese_utility_LV.html
60w0406s4.jpg


2. Kansui Dojo Fruit Knife - Aogami Fruit Hocho - 5 1/4 in. 48.95 USD
http://www.epicureanedge.com/shopexd.asp?id=84050
84050_1_n.jpg


3.Kansui Ink Pattern Fruit Knife - Suminagashi Fruit Hocho - 5 in 83.95 USD
http://www.epicureanedge.com/shopexd.asp?id=330
330_1_n.jpg


4. Nashiji Fruit Knife - 5 1/2 59.85 USD
http://www.epicureanedge.com/shopexd.asp?id=85680
85680_1_n.jpg
 
Well, I'll be interested in the results of this, but I don't have any experience with which to chime in.
 
I really like the Cold Steel K-5 kitchen knives.

The blades are very thin and excellent for cutting.

Made in Japan with VG-1 stainless steel.
 
M67Chucker: Shuns are made from Stainless steel ( SG2 Powdered Steel is also stainless ??) and i would like to fit in 50-85 USD budget.
I'm aware with corrosion/ staining process, but i want knife made from Carbon steel ( with high hardness) It will result better edge holding, knife could be sharpened in lower angles. Knife 1 and 2 have stainless layers on sides, it will strengthen overall construction and only small strip of blade will corrode.

Once again i will ask: what do you think about sharpening with Spyderco Tri-Angle ??
 
MD---Let us know which kitchen knife you get and how you like it. My fav. is Boker's Yadama.
 
You must log in or register to reply here.
Back
Top