Japanese knife

S

saitou

Joined
Nov 27, 2008
Messages
2
I come here for the first time to know how well Japanese knife is.
I have worked part-time as a commis for Japanese restaurant.
And there, I got interested in knives(Japanese knives).
According to the book I read, Japanese iron manufacturing industries are as good as those of other countries. But I don't it is true. So, I would like to ask everyone how well Japanese knives are.
Please tell me.

And if anyone recommend some knives for cooking Japanese dishes to me, I will be very happy.:)

Finally, this is my Japanese knife.

 
Japanesse knives are pretty good, close to USA made. Seki City Japan makes some fine ones for Spyderco, and as for kitchen knives I would recommend checking out Kershaw.com or spyderco.

oh and welcome to BladeForums.
 
Japanes knife industry one of the best in the World, same as US I guess if not better. However of course quality may vary from knife to knife from manufacturer to manufacturer.

SOG, Fallkniven, Spyderco, KaBar, Kershaw, AlMar have part or entire production in Japan made by G-Sakai, Hattory or other Japanese companies.

Thanks, Vassili.
 
Japan made knives are some of the best in the world. Great attention to detain. I especially like the traditional sytle kitchen knives with Hitachi Blue Label Steel.
Img210.jpg

Probably my favorite.
 
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Japanese kitchen knives are pretty much the best in the world, right up there with Shun (are shun knives made in japan?). Though they will be quite expensive and require some skill to sharpen.
 
Kim Lau said:
...with Super Blue carbon steel...
Click to expand...

It is Aogami or Hitachi Blue Label Steel, it is same as Shirogami (Hitachi White Label Steel) but with Tungsten added to make heat treatment easier, widening temperature window so it require less skills from bladesmith to work with it.

Thanks, Vassili.
 
Eazy_tom said:
Japanese kitchen knives are pretty much the best in the world, right up there with Shun (are shun knives made in japan?). Though they will be quite expensive and require some skill to sharpen.
Click to expand...

Traditional single beveled Japanese kitchen knives designed this way to require no skill to sharpen - put blade flat side on the stone and start moving.

Anyway, sharpening skill are the same for any steel - this is common misunderstanding, if you know how to sharpen - what steel to sharpen does not really matter, you just need right tool - DMT.

Thanks, Vassili.
 
nozh2002 said:
Traditional single beveled Japanese kitchen knives designed this way to require no skill to sharpen - put blade flat side on the stone and start moving.

Anyway, sharpening skill are the same for any steel - this is common misunderstanding, if you know how to sharpen - what steel to sharpen does not really matter, you just need right tool - DMT.

Thanks, Vassili.
Click to expand...

Eh, I can't sharpen at all... :thumbdn:
 
nozh2002 said:
It is Aogami or Hitachi Blue Label Steel, it is same as Shirogami (Hitachi White Label Steel) but with Tungsten added to make heat treatment easier, widening temperature window so it require less skills from bladesmith to work with it.

Thanks, Vassili.
Click to expand...

Yea my bad, I had Fallkniven on my mind while typing out that reply...:rolleyes:
 
Check out the Kershaw Shun 7" Santoku, I love mine so much that I have given one to my Brother, My Dad, and both sets of my Girlfriends parents (Stupid Divorces).
 
I have Shun Japanese kitchen knives, and Murray Carter Japanese style cooking knives. Carter trained in Japan under Japanese bladesmiths. He hand forges them. I really like Japanese knives alot. I own Al Mar knives and these are made in Japan too. I don't think you can go wrong buying these fine knives. :thumbup:
 
Saitou-san. Dozo yoroshiku. Irashaimase

I like Japanese knives also. I think that the quality is very good.
japanknifedirect is directed to American buyers, but you can find about many Japanese knife makers by looking at the site.

I know there are a couple knife stores in Tokyo, but I can't remember where. I asked in the 'Asian' community section here at bladeforums. I got a couple pocket knives the last time I was in Tokyo.

mata ne.
 
045.jpg
Welcome to the forums! I hold the Japanesse knives and steels even AUS-6 in high respect:thumbup:. Japanesse knives are right with anything we produce. It's one of the few things we compete on and stay right with you fine Japanesse people!
 
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Unfortunately, I can't comment on Japanese culinary knives-they certainly look impressive. In the field of pocket knives, Japanese cutlers produce consistency and very high quality knives. I am very impressed by the Mcusta and MOKI knives I own,not only are they very well made-uncompromisingly-but they retain an individuality. Many Spyderco knives have blades forged in Seki I believe and they are knives of consistent high quality as well.

Japanese knives are to be much respected due to their long cutlers' heritage, they also make the best and most reliable cars in the world:thumbup:
 
Saitou - Welcome.

You have received some wonderful information from the Members here already, I am also a person who feels that Japanese Kitchen cutlery are the best in the world.

There are many places on the Internet to learn about Japanese Kitchen Knives, Japanese Knife making and many places to purchase Traditional Japanese Kitchen knives.

Some questions to ask yourself are;
1. What type of Cooking will I be doing? General (many types of Japanese and other dishes) or Specialized (such as Sushi or decorative preperation)

2. How much do I want to spend? Traditional Japanese Cooking knives (Hand Made) start as low as $40 USD and go up to more than $500 USD (for each knife). If you are in Japan you may even be able to get better prices than USD.

As you progress please don't hesitate to ask questions here, there are many here who are very knowledgable and will help you select the best knife for you.
 
:
Peter Parker said:
045.jpg
Welcome to the forums! I hold the Japanesse knives and steels even AUS-6 in high respect:thumbup:. Japanesse knives are right with anything we produce. It's one of the few things we compete on and stay right with you fine Japanesse people!
Click to expand...

Yes, the Japanese are very good people, and they are our friends. It is good to here from people from other countries about their knives too.:)
 
saitou said:
I come here for the first time to know how well Japanese knife is.
I have worked part-time as a commis for Japanese restaurant.
And there, I got interested in knives(Japanese knives).
According to the book I read, Japanese iron manufacturing industries are as good as those of other countries. But I don't it is true. So, I would like to ask everyone how well Japanese knives are.
Please tell me.

And if anyone recommend some knives for cooking Japanese dishes to me, I will be very happy.:)

Finally, this is my Japanese knife.

Click to expand...


Japan produces some of the finest cutlery in the world, they also differ from western knives in a few aspects. Traditional japanese knives are harder that their western counterparts, and can also have different edge geometry. Western knives usually run 50/50 edge bevels, while a japanese knives can have a single bevel -- 70/30-etc.
www.korin.com has alot of info that will be helpfull to you.

Not knowing what your skill level is, I would suggest either a santoku general purpose knife or a Gyuto which is similar to a western chefs knife.
 
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