I would avoid sets, you'll only ever use a chef's knife and a paring knife. Press question mark to learn the rest of the keyboard shortcuts. Japanese knives come in many shapes and blade types. We are a trusted supplier of traditional Japanese Chef Knives from Yoshimi Kato, Sakai Takayuki, Seto Iseya, Mastani, Nao Yamamoto, Takamura Shigeki Tanaka and Tojiro. Buy one of those and a decent honing steel, you're good for life! Press J to jump to the feed. TL;DR: if collecting knives is your hobby, maybe you should cook more. We ship Japan's top brand Japanese kitchen knives worldwide (over 100 countries) at special prices. Great cooking knife and sets from Japan for the home kitchen cook from cheap to expensive. Iseya Molybdenum Steel Petty Japanese Chef Knife 120mm & Gyuto Knife 210mm with Mahogany Packer wood Handle Set (Ferrel : Stainless Steel) $149.00 USD. report. Santoku Knife - imarku 7 inch Kitchen Knife Ultra Sharp Asian Knife Japanese Chef Knife - German HC Stainless Steel 7Cr17Mov - Ergonomic Pakkawood Handle, Best Choice for Home Kitchen and Restaurant. New comments cannot be posted and votes cannot be cast. If you’re looking to buy a Japanese knife, there are some important things you might want to consider. When outfitting a kitchen, read this article and go the Mark Bittman Minimalist way. Shun DM0706 – Best Japanese Chef Knife with 8-inch Blade. Japanese chef knives are known for their quality and craftsmanship. share. An expensive knife is made to tailor to very specific details that are negligible to most people. They’re used for everything from the tough work of hacking up a chicken to more delicate tasks such as mincing herbs, and everything in between. That’s a very local thing in Japan. I can imagine that most of us don't care if the balance of a knife is 1 cm in front of the bolster or 1.5 cm. Japanese knives are globally known for their exceptional performance and superior quality which makes them the go-to cutleries for every professional chef. I'm not much of … And so on. Thousands Selection of Japanese Kitchen Knives. Highly recommended for GIFT of Anniversary as well as for cooking, restaurant, school and so on. If you want to prepare presentation-worthy dishes with precisely-cut meats and vegetables, Japanese chef knife sets are made for you! Knives From Japan is an independent business established in 2016, but we have been sourcing cutlery and kitchen knives from Japan for over 60 years and we know what makes a knife special. Here are some names, I pretty much only know sakai stuff though. German knives have thicker, heavier blades, as well as a thick bolster. QUICK VIEW. It’s often said that knives are the most important tools in your kitchen. Press question mark to learn the rest of the keyboard shortcuts, read this article and go the Mark Bittman Minimalist way. So lets take one of my knives for example, I have an "Akifusa by Asai" gyoto that has as "selling point" that this was one of the many knives that was ordered from him before he died, and that one of his students, Yamamoto, finished and shipped to complete the list of ordered knifes he left behind. $229.00 USD. Japanese knives. These were all bought inexpensively at either the local Asian market or at a restaurant supply. So many cutlery companies have started making Japanese-style knives for western chefs. I see a lot of brands touting their heritage and long traditions of knife forgery making them a "staple" of japanese knives but was wondering which brands and names really are. Here are 9 blades that you should consider if you're looking to purchase one. New comments cannot be posted and votes cannot be cast. I'm looking into getting myself a decent set of Japanese Knives and was wondering if anyone had some advice on what type of knives and where would be the best place to get them? The main reason is that most of the Japanese knives are made by hand. Professional cooks love these specialized, high-quality blades. Sakai Takayuki VG10 33 Layer Damascus Japanese Knife Sujihiki, Gyuto 240mm, Santoku, Petty 150mm & Paring 80mm Set. Japanese knives are designed for slicing and thus have a very different edge. If you need Japanese Chef Knives, you've come to the right place. Imho price is almost a better indicator of quality than names are since only few names make it abroad and then on to the internet. They're too sexy to think of that way. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! I order online. Press J to jump to the feed. That’s why so many chefs use Japanese knives - they do the job like no other. Japan is really dominated by sakai knives and local brands selling them. European chef’s knives are multipurpose masterpieces, and culinary workhorses. hide. Western knives are designed for cutting and chopping - downward or circular motion or sawing. Press J to jump to the feed. Extremely happy with my purchase...over the years have used German knives...but the balence.....and the quality of the steel....holds its edge...makes this my favourite. No, the knives won't be flashy but they will be durable, useful, and inexpensive. hammer forged carbon steel deba type chef's knife with ultra fine bevel and very hard edge - brittle, but insanely sharp, Spyderco santoku - average stamped stainless blade, Update brand petty knife with POM handle - blade probably has too much tungsten. Which brand to get really depends on your budget. These are all reputable workshops that often have different smaller workshops working for them. I was pleased with how this was massively upvoted and how this might challenge preconceptions in this subreddit. If anyone could point me to a spot to maybe read a bit about the history of the current japanese knife market I would be super interested to read. Personally, I don't even use the paring knife; if you get good enough with the chef's knife it does nearly everything. the only exception is my boning knife, but that stays in its cover in my knife bad unless I am boning a chicken or cutting steaks, then gets washed and put back in my bag before I do anything else. Never liked seki or sanjo quite as much. I got a 8.5" Global chef's knife for around $190 locally, it's probably much cheaper online. save. After a week, we gathered the information to form a conclusion and rank them according to the scores they received. For chefs buying their first Japanese knives, navigating the seemingly endless selection of different knives can be a daunting task. Masakage, dedicated to bringing the finest handmade Japanese knives to the world So most of the times brands lay claim to being a staple and having a 500 year history they’re not entirely wrong, it’s just that they’re not sold by the five or six online retailers everyone knows so their claims seem dubious. Sashimi and Sushi Knife series with Excellent Design and Unparalleled Tradition. Japanese knives’ blades are thinner, sharper and often feature no bolster (the little band thats joins the blade to the handle). I'm looking into getting myself a decent set of Japanese Knives and was wondering if anyone had some advice on what type of knives and where would be the best place to get them? There are a number of books on Japanese knives which are decent but so far no single comprehensive source has emerged. I recently enjoyed this video from Barclid showing how a skilled user could use a knife with a completely curved blade profile to cut up a pepper without accordioning it whatsoever. MAC is fantastic. Did this help? Also the Japanese often, but not always, split up production into a serious of steps, each handled by a specialist.There are a number of books on Japanese knives which are decent but so far no single comprehensive source has emerged. $149.00 USD. More expensive brands will use harder steels that require less frequent sharpening and will tolerate more acute sharpening angles. This is a really good article, i really wasnt looking to spend hundreds of monies on a knife anyway so this is exactly the sort of thing i like to hear. There are many good brands. Each participant was provided with Japanese knives and was asked to grade them according to their thinness, sharpness, durability, material, and others. This again lends itself to the precision and detail of Japanese cooking (think about slicing sashimi). Answer 1 of 39: Hi, I'd like to buy a Japanese knife/knives when I'm in Tokyo. Keeping any knife maintained of course is on you. Sold Out. Regardless of brand, I would start with a single stainless gyuto, which is a chef's knife. I like 270 mm length but 240 mm is more popular and 210 may be sufficient also. The design of the blades are crucial for their intended purpose. These Japanese everyday carry knives are different from regular EDC knives in a few ways. Sakai Takayuki INOX Kincha Lacquered Yanagiba Japanese Chef Knife With Saya. Seisuke VG10 33 Layer Damascus Santoku Japanese Knife 180mm. I'm a believer in Japanese cutlery. There is no need for a set of knives, this one knife will do almost anything you need it to do, and if you have some specialized needs you can invest in the proper knife later. Quality Japanese Knife. 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