lookie here http://watanabeblade.com/english/ many things I'd like--highly regarded by people whose opinions I respect.
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Japanese Kitchen knives...suggestions?
- Thread starter Runs With Scissors
- Start date
- Joined
- Nov 3, 2005
- Messages
- 3
Someone else already posted this Web site, but I wanted to draw attention to a particular page on the site:
Spyderco has discontinued their line of kitchen knives, just as I was about to buy a few. So I did some research!
For those interested in the "next best thing" to Spyderco kitchen knives, I found this link:
http://www.japanesechefsknife.com/M...OMVPSeries.html
Consider the quote below:
Masahiro MV-P Series , Masahiro original special alloy MBS-28 Chrome Molybdenum and Vanadium stainless steel blade is sub-zero quenched and tempered to Rockwell 58-59 to have a razor sharp edge that holds longer than any other normal kitchen knives. Molded Elastomer non-slip soft handle fits to hand and is dishwasher safe.
This company is a Seki City knife maker offering flat-ground MBS-26 blades with elastomer handles in Santoku, utility knife and Chef's knife shapes.
The "Masahiro original special alloy MBS-26" almost makes it sound like this knifemaker might be the original source of MBS-26.
I wouldn't be at all surprised if Masahiro turns out to be the maker of the Spyderco kitchen stuff.
On the plus side, Masahiro offers the 4-6" utility knives in PE for those of us that prefer PE to SE in the kitchen.
-SV-
Spyderco has discontinued their line of kitchen knives, just as I was about to buy a few. So I did some research!
For those interested in the "next best thing" to Spyderco kitchen knives, I found this link:
http://www.japanesechefsknife.com/M...OMVPSeries.html
Consider the quote below:
Masahiro MV-P Series , Masahiro original special alloy MBS-28 Chrome Molybdenum and Vanadium stainless steel blade is sub-zero quenched and tempered to Rockwell 58-59 to have a razor sharp edge that holds longer than any other normal kitchen knives. Molded Elastomer non-slip soft handle fits to hand and is dishwasher safe.
This company is a Seki City knife maker offering flat-ground MBS-26 blades with elastomer handles in Santoku, utility knife and Chef's knife shapes.
The "Masahiro original special alloy MBS-26" almost makes it sound like this knifemaker might be the original source of MBS-26.
I wouldn't be at all surprised if Masahiro turns out to be the maker of the Spyderco kitchen stuff.
On the plus side, Masahiro offers the 4-6" utility knives in PE for those of us that prefer PE to SE in the kitchen.
-SV-
- Joined
- Jul 9, 1999
- Messages
- 3,316
I have half a dozen Tojiro-Pro knives that I am very happy with. Four are the clad, metal handled models. Two are the damascus clad variety which really satisfy my need to use something a bit more elegant looking.
These knives just take food prepping to a whole new level.
Since I'm on my own now, I needed something to encourage me to the kitchen rather than eating out and eating the "Ready-Made" crap.
These Japanese kitchen knives have actually encouraged me to do my own cooking again.
It really is more cost effective to buy the ingredients and make your own meals rather than buy "Ready-Made" food products.:barf:
Whodathunk pricey kitchen knives would end up saving me money?
(And the Tojiro-Pro's are not all that expensive compared to many other brands, kind of an entry level knife, if you will).
The Kershaw Sun series are some nice looking knives. That Ken Onion model has really been calling to me lately. Unfortunately, My buying for me has been seriously curtailed lately so I'll have to adore it from a distance for awhile.
Japanese kitchen knives are worth trying. They will change the way you look at food prep. They are that good!
I have to add that if your on a budget, check out Spyderco's stuff. I bought the Santoku and that knife is worth every penny you'll pay for it, Santoprene handle and all! I thought I saw a plain edge chef's model at the knife shop the last time I was there, so that might be worth looking for also.
Happy hunting!
These knives just take food prepping to a whole new level.
Since I'm on my own now, I needed something to encourage me to the kitchen rather than eating out and eating the "Ready-Made" crap.
These Japanese kitchen knives have actually encouraged me to do my own cooking again.
It really is more cost effective to buy the ingredients and make your own meals rather than buy "Ready-Made" food products.:barf:
Whodathunk pricey kitchen knives would end up saving me money?
(And the Tojiro-Pro's are not all that expensive compared to many other brands, kind of an entry level knife, if you will).The Kershaw Sun series are some nice looking knives. That Ken Onion model has really been calling to me lately. Unfortunately, My buying for me has been seriously curtailed lately so I'll have to adore it from a distance for awhile.
Japanese kitchen knives are worth trying. They will change the way you look at food prep. They are that good!
I have to add that if your on a budget, check out Spyderco's stuff. I bought the Santoku and that knife is worth every penny you'll pay for it, Santoprene handle and all! I thought I saw a plain edge chef's model at the knife shop the last time I was there, so that might be worth looking for also.
Happy hunting!
I've just bought two knives:
a "Gerber Freeman folder", s30v tungsten carbide-coated.
and a Murray Carter Muteki kitchen knife. Hitachi white steel.
The Gerber one has been disappointing for me. When trying to cut several materials It tourned out to be worse than the Muteki and even worse than an old Opinel my father owns.
And I think the black coating is useless because it doesn´t cover the whole blade up to the very end of the edge.
The Muteki one has a really nice edge, it cuts everything very well, even when cutting strings or other things that it wasn't designed for.
And it's cheaper. The only drawback I've noticed is that it needs good care to prevent it from going rusty.
a "Gerber Freeman folder", s30v tungsten carbide-coated.
and a Murray Carter Muteki kitchen knife. Hitachi white steel.
The Gerber one has been disappointing for me. When trying to cut several materials It tourned out to be worse than the Muteki and even worse than an old Opinel my father owns.
And I think the black coating is useless because it doesn´t cover the whole blade up to the very end of the edge.
The Muteki one has a really nice edge, it cuts everything very well, even when cutting strings or other things that it wasn't designed for.
And it's cheaper. The only drawback I've noticed is that it needs good care to prevent it from going rusty.
I must change my opinion.
Carter Muteki has a high HRC, it cuts well but it does have two drawbacks:
1.- It's very prone to get rusty. That could be expected but I don't like it and you have to take care of it.
2.- My father was carving a turkey and broke the knife edge.
I thought, Oh!, maybe he put too much pressure on it. Then I tried to break other knives and I couldn't. This is the brittlest knife I've ever seen.
Carter Muteki has a high HRC, it cuts well but it does have two drawbacks:
1.- It's very prone to get rusty. That could be expected but I don't like it and you have to take care of it.
2.- My father was carving a turkey and broke the knife edge.
I thought, Oh!, maybe he put too much pressure on it. Then I tried to break other knives and I couldn't. This is the brittlest knife I've ever seen.
Cliff Stamp
BANNED
- Joined
- Oct 5, 1998
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- 17,562
How much damage?
-Cliff
-Cliff
- Joined
- Jul 16, 2006
- Messages
- 1,822
I have to say that my Cold Steel "Japan" Kobun Tanto works mightily in the kitchen. Talk about penetration in parting a chicken breast, de-bone a pork shoulder, no problem! And it's fun. Stays sharp, sharpens easily, no slip kraton handle and the best part is you can sheath it and take it with you when you're done!
Matador-
Matador-