/ck/ - Food & Cooking

>>11763987
This guy is bang on. and JCK or Fujiwara knives are all good value, but you need a sharpening stone to really make them sing.

I like japanese knives, and did months of research before I decided to buy my Gesshin Ginga white steel no.2 chef knife. It wasn't cheap, but the knife feels great to hold and looks beautiful. It cuts great. Pic related. I rub it with olive oil when I finish using it, because I like to. It only comes out sometimes.

I bought a KING 1000/6000 stone to go with it.

The ginga is a nice knife for 200USD. The steel is high quality, the blade thin and light and it has no issues cutting anything, from tomatoes to chicken breast.

The bad news is that I don't really need a knife that nice.

When I was on holiday in ireland, I bought (what I thought) was a cheap Rockingham forge chef knife, for 10 Euro on special!! Made of X50CrMoV15, its a solid mid range steel.
I took it to the sharpening stone and gave it a 15 degree bevel on both sides.

It's ridiculously good. I don't need to baby it like my japanese Ginga, and it still cuts 3/4 as well.

The bottom line is, japanese knives are sexy, beautiful and expensive. They make great gifts for amateur and pro chefs alike. But unless you're doing high end cuisine often, its not necessary.

Just buy a Sub $100 jap chef knife, like Fujiwara or JCK and a $60 KING 1000/6000 water stone. You will be able to do everything easier in the kitchen with a decent knife.

Dont buy global, shun or other meme brands. Ok knives in VG10 at the same price as a well made and heat treated japanese stainless clad gyuto.

Dont forget to buy a sharpening steel/honing steel as well. Doesnt need to be expensive, $20 should get a good one. This straightens the micro edge on the knife, which curls over during normal usage.

>>11776109
This is an abomination, and ruins knives by putting a shitty bevel on them.

By the way, carbon steel knives are nice, but take extra care. They hold an edge nicely.