Traditional Kitchen Knives

Yosemite Sam

Yosemite Sam

Joined
Dec 17, 2001
Messages
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(Mods, I realize this topic probably belongs in General, but I'm asking here because one of our regulars has the answer, I just don't know who. Please give this topic a day or two in Traditional before moving it, if at all possible. Thanks in advance.)

Some time ago one of our Folksy members who happens to be a professional chef posted a link to some traditional though modern food prep knives. These were Japanese in origin, and were considered the cream of the crop of kitchen-type knives. I'm not necessarily looking for fancy Damascus blades or cleavers, just true food service/chef grade cutlery.

If anyone knows what I'm talking about can you send me a link or a pointer? Not being able to search this forum is a real drag sometimes.

Thanks!

-- Sam
 
Sam, contact RAN (Riad Nasr). He can probably answer your questions on this. However, this is a bit of a stretch for the forum and will be moved. (A link will remain in the traditional forum temporarily.)

I'll PM Riad and send him a link to this thread.
 
Thanks for the Link Elliot
Hey Sam

I have a few Japanese styled knives from Shosui Takeda they are forged high carbon knives sharp as hell and easy to keep sharp he leaves the scale on the blades after forging which acts makes them more stain resistant..the Japanese knives in general though are heat treated rather hard and as such are a tad brittle if misused..they are task specific in design...The are slicers and cutters not throw in the toolbox bruisers
Julie Hyman Daniel O'malley both carry alot of Custom Kitchen knives
Good Luck
 
I guess one of the questions is "what do you mean by 'traditional'? Do you just mean carbon steel or is it a matter of handle and blade design. Here is a thread that at least links you to a good source for Japanese cutlery:
http://www.bladeforums.com/forums/showthread.php?t=455547

I guess that I don't consider chefs knives as an American tradition. For years they were always known as French Chefs Knives. Americans were such meat eaters that knives mostly fell into the category of butcher knives (butcher, skinner, boning, breaking, steak...) and for that some of the traditional Dexter Russell knives fit the bill. Take a look at Katom for that:
http://www.katom.com/SVDRUS2.html
 
FWIW, I have a nice set of Murray Carter's "Muteki" knives purchased during the years he was still building knives in Japan. Very fine knives indeed.
 
Thanks all. I believe it was sierra11b's post in the thread Jeff Clark pointed out that I was originally thinking of. That is, sierra's recommendation, as well as the link he provided.

The Carters look nice, I'll have to look at those, too.

I'm aware of the GR and OH knives, I just prefer a good stainless in the kitchen.

Thanks again! And sorry for the original placement. I rarely venture out of the Traditional sub-forum, and could've sworn that's where I saw the original post.

-- Sam
 
BTW, thanks for the kick: I went ahead and bought a Basic membership so I'd at least be able to search for this kind of stuff... :)

-- Sam
 
my recommendation: check here for many kinds of true japanese chef knives.

> BTW, thanks for the kick: I went ahead and bought a Basic membership so I'd at least be able to search for this kind of stuff..

It's good that you did that, and I might well do the same eventualy, but for searching, google is your friend. For example, you could enter the following in a google search box:

chef knife site:www.bladeforums.com

the recent thread you were looking for is the first one in the results.
 
My go-to knives in the kitchen are usually Japanese. My primary utility knives are my Goldfish brand Santoku and Usuba. They only cost about $30.00. They can be hard to find, but here is the primary online outlet: http://www.asianutensils.com/jasaandvekn.html

I also like the value and performance of MAC Knives, but they are a bit untraditional in shape. There are a lot of them shown here: http://www.asianutensils.com/knandsl.html
 
I think Forshner, Gutmann, or Lamson chef/kitchen knives are great for the money. If you like forged, you could also consider sabatir , I think they all beat Henckels hands down
 
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