Onion slicer

[bell]

Looking for Japanese style kitchen knife flat on one side and ground on the other side for general kitchen use. This knife will cut straight down on one side and push the whatever away on the other side. What are they called, and any recommendations?

 

[Fort Henry Custom Knives]

I have a beautiful knife that is exactly like you are wanting, made in the traditional Japanese style, amazing slicer. The Maker is Shinichi Watanabe - check out his work here; http://www.watanabeblade.com/english/index.htm

I know that you would appreciate his workmanship and his prices are RIGHT!

 

[chefboy2160]

I uh forget the actual Japanese name but in English it is called expensive!
You can always check out Korin at www.japanese-knife.com as they have a big selection from most of the big japanese knife makers.Also I quite dont understand the geometry of a chisel ground kitchen knife pushing food away from the blade? From my experience very thin cuts will stick to the blade but as the cuts get thicker then they tend to fall off to the side(dont know why just know it happens,hmm.maybe gravity?).So why would a chisel ground blade do this then? Keep cookin,Doug.................

 

[Jeff Clark]

One thing that would fit is an Usuba:

http://209.35.185.42/ShopSite/Bunmei_Yoshikin_1802180mm_7_inch_Usuba_Knife.html

 

[Cliff Stamp]

Lee Valley makes an excellent high carbon version, for like $25 CAN.

-Cliff

 

[KenOnion]

Watch it we Onion's fight back!

 

[bgf]

Somehow I knew this would bring a comment,,! Hi Ken

B.G.

 

[Knife Outlet]

Usually, the Japanese, if they use traditional style knives will use the yanagi or the usuba. It may be helpful for you to review an article I wrot about traditional Japanese knives. You can find it at http://www.knifeoutlet.com/traditional.htm

Fred

 

[Burt Porter]

Kershaw makes some really fine "kitchen" knives.

 

[Don Luis]

I have a Deba and a Yanagi, very nice knives though I still think they would be better with a double bevel, when I want a good thin slicer I use a Scandinavian filleting knife, for general kitchen use I like a standard chef knife, sometimes I use a Chinese cleaver and sometimes an American hunting knife, I guess I just like variety. This is all personal preference and you just have to find out what you like by yourself.

To prevent thin slices from sticking to the blade just wet the knife a little bit before slicing.

 

[chefboy2160]

Don Luis, I feel you are a man used to compassion and change!
I also,like you let all of my knives speak to me at certain times for they are our conpanions through this life.Each knife is used for the different task and brings out its own abilities.I also have a japanese gyuto and love the steel but I also love my very old hi carbon razor sharp kitchen knives also!To each its place my friend but I do love them all no matter what the culture or time!
Keep cookin, Douglas............

 

[bell]

Thank youi all so much.

Domo aregato goyzimas.

This has really been an education.