Just got my first Japanese Kitchen Knife.

[wade7575]

I picked this knife up by looking around on the net and seen a place called paulsfinest and seen this knife onsale for $99.95 it' a Sakai Takayuki 17-Layer Damascus Santoku 180MM with Express shipping it was only $125.00 in total.

I know it's not the best knife out there as far as Japanese Kitchen knives go but for $99.95 I had to try one.I was wondering what angle do you guy's recommend for sharpening it at between 12 and 16 degree's.

 

[Krav]

I picked this knife up by looking around on the net and seen a place called paulsfinest and seen this knife onsale for $99.95 it' a Sakai Takayuki 17-Layer Damascus Santoku 180MM with Express shipping it was only $125.00 in total.

I know it's not the best knife out there as far as Japanese Kitchen knives go but for $99.95 I had to try one.I was wondering what angle do you guy's recommend for sharpening it at between 12 and 16 degree's.

Congrats, that tis beautiful..... I've been looking at J knives for a while, 180-210mm range. Very nice, thanks for the Picts

 

[BladeCommander]

Looks like a really nice kitchen knife. good price too. although I'm not overly familiar with Japanese kitchen cutlery. I do want to educate myself and pick up a couple choice pieces sometime soon.

Here is a small Zhen santuko I picked up without scales and put some scales on myself. Fun little project. It is supposed to be VG10 core Damascus and the blade cost me about $50, then I bought the scales and put those on. I believe these kits can be found online still.

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[HwangJino]

Enjoy your knife!

The hammered finish is to create air pockets so food (proteins) doesn't want to stick to the blade. Very helpful when chopping and time is of the essence.

All my gyuyo/sujihiki are 270 mm or 300 mm, the longer the blade the less you have to work. Unless you have cramped boards.

 

[goldie]

i just got a catalog with japanese tools, saws knives, they have some cool blue steel kitchen knives clad in iron,was thinking of getting one...

 

[link2derek]

I have several. Kasumi and Masahiro are favorites for general tasks:




And SHUN makes some nice BIG blades (this is a Chinese Chef's knife) for bigger tasks:

 

[Cynic2701]

Here are my two kitchen favorites:



You should try sharpening it a gradually lower and lower angles until you start getting issues with your edge (i.e. chipping or rolling) from your typical usage. For VG-10, I'd estimate that the lowest you will probably want to go is around 10 - 12 degrees per side.

 

[wade7575]

Those are some nice knives you guys got there ,I'm also looking at getting a Tojiro Knife of some kind from CKTG possibly a Tojiro Hammered Wa-Gyuto 210mm or the Tojiro Hammered Carbon Santoku 165mm as I really like the feel of a Santoku.