- Joined
- Jul 31, 2002
- Messages
- 2,946
I've been wanting to try a Japanese style piece for a long time, just to see what they're all about. I've never used a traditional one, so if I eventually get one, I want the full experience. There are plenty of sushi knives to choose from, but it seems the double beveled sujihiki are less common.
It must be very long- primary use would be slicing big cuts of meat when I butcher. I'm using an ~11" blade right now for that, and don't want to go much any shorter. A bit longer would be fine.
I want carbon steel at high hardness. Preferably 63+ Rc. I already have plenty of softer knives, and some stainless; this would be to try the higher end of the spectrum.
Specific steel type is not as important. White or blue, clad core, etc., would all be acceptable, just so the maker knows what they're doing with it.
I could go full polished or forged/ kurouchi, as long as it's tastefully done either way. The aesthetics may just depend on what strikes my fancy when I see it.
I want a traditional Wa handle. NOT a western style riveted handle. Like I said, half the point is trying out the Japanese style- I already have enough western ones.
This should go without saying, but it must have good grinds and very thin edge geometry. I don't mind having to knock down some harsh corners or stuff like that, but I'd rather not regrind the whole blade. I would, if it came to that, but I'd rather not. If it came with a saya, (or I could get a generic one that would fit), that would be a bonus, but not a firm requirement.
Price? I dunno. I haven't looked into this market enough to really know what's possible. I was hoping to stay around $100, but can't seem to find anything in that range. So I guess I'll bump it up to $200 for now. I might be convinced to go higher for the right piece, but then it will be longer before it's in my hands.
So, what do you guys say? Got any recommendations I should give a look? Any particular makers/brands to stay away from?
One potential candidate that turned up in my searches was a blue steel Gekko:
http://www.ebay.com/itm/332230431848?_trksid=p2060353.m1438.l2649&ssPageName=STRK:MEBIDX:IT
It must be very long- primary use would be slicing big cuts of meat when I butcher. I'm using an ~11" blade right now for that, and don't want to go much any shorter. A bit longer would be fine.
I want carbon steel at high hardness. Preferably 63+ Rc. I already have plenty of softer knives, and some stainless; this would be to try the higher end of the spectrum.
Specific steel type is not as important. White or blue, clad core, etc., would all be acceptable, just so the maker knows what they're doing with it.
I could go full polished or forged/ kurouchi, as long as it's tastefully done either way. The aesthetics may just depend on what strikes my fancy when I see it.
I want a traditional Wa handle. NOT a western style riveted handle. Like I said, half the point is trying out the Japanese style- I already have enough western ones.
This should go without saying, but it must have good grinds and very thin edge geometry. I don't mind having to knock down some harsh corners or stuff like that, but I'd rather not regrind the whole blade. I would, if it came to that, but I'd rather not. If it came with a saya, (or I could get a generic one that would fit), that would be a bonus, but not a firm requirement.
Price? I dunno. I haven't looked into this market enough to really know what's possible. I was hoping to stay around $100, but can't seem to find anything in that range. So I guess I'll bump it up to $200 for now. I might be convinced to go higher for the right piece, but then it will be longer before it's in my hands.
So, what do you guys say? Got any recommendations I should give a look? Any particular makers/brands to stay away from?
One potential candidate that turned up in my searches was a blue steel Gekko:
http://www.ebay.com/itm/332230431848?_trksid=p2060353.m1438.l2649&ssPageName=STRK:MEBIDX:IT
