/ck/ - Food & Cooking

>>11276192

I don't see why you couldn't do a slightly shitter version with a relatively flat bellied chef knife, but if you don't have that already either, idk.

>>11276192
Wusthof knives are far superior. Buy instead.

>>11276192
Buy a pack of razor blades for 5 bucks and tape them to a stick

>>11276192
get yourself a cck and polish the fuck out of it if you're serious; some of the best katsuramuki I've ever seen was done with one

>>11276828
>cck

;__;

>>11276192

>>11276828
fake

>>11276477
Just one razor blade is enough.
https://www.youtube.com/watch?v=rQV6CijIzrc

>>11276887
looks like a good system

I went through this a few years ago and ended up with an usuba, to be honest if you lived near me I'd sell it to you for $150. It's so fucking useless. Looks cool though.

these will never be as good as my pocket knife. now let me show you how it cuts paper

>>11276192
Single edged Usuba for 64$ ... I'm sure if you look long enough you can probably find one for half that.

https://www.hocho-knife.com/masahiro-stainless-japanese-style-usuba-vegetable-165mm/

>>11276847
>snap razors
you have found my trigger

>>11276834
Go to a local chinese supermarket or restaurant - I got a no2 for 60 bongs in Chinatown London
they last fucking forever and are so fucking much fun

>>11276834
CKTG is easily the worst (read: most expensive) place on the whole internet to buy CCK from.

Email CCK directly and buy straight from them. It will be less than half the price.

>>11276834
ebay

>>11277378
That doesn’t look like an usuba at all
It looks like a nakiri

>>11276192
this guy is such a fucking faggot

>>11277978
It's a bit short, but it's single bevel ... which is the important difference. He doesn't need a 180+mm knife for his weeb flower.

>>11276477
THIS
ffs people, you don't really need to carve chese and make a flower out of it either.

>>11276192
Japanesechefknifes,com has a great selection

>>11277378
>stainless usuba

Not only is it going to be absolute bitch to sharpen, it's not going to be sharp enough to do the kind of precise, thin cuts you're supposed to be able to do with an usuba.

>>11278044
I don't think you've ever used a single bevel knife. It's extremely obvious that it is not an usuba or anything remotely similar. Usuba is more than just "a square, stubby knife"

>>11278158
Usubas on that site are all $250+ except for one that's made of VG-1 stainless, which probably is a bitch to sharpen to the level necessary for usuba work.

Usuba is one of the harder knives to sharpen. This is why it's normal in classical Japanese kitchens to "hand down" a old Usuba or Mukimono (smaller version) to an apprentice, so that they can practice sharpening on it and, most likely ruin it and learn from their mistakes.

Though these days, a lot of apprentices are culinary school grads, where they're made to buy a school brand stainless steel (molybdenum) usuba. They usually use these knives until they can afford a real usuba.

So my advice to the OP is to buy a molybdenum mukimono/kenmuki, and go at it with an akamon stone (1000 grit) and a 4000 ish stone. You may or may not ruin it, but at least you'll know if you want to keep at it and practice on a better steel in the future.

Just to demonstrate how buying a better steel isnt necessarily the right choice.... Here's my experience with the following usuba:

(Type) - (time taken for initial sharpening) - (# of strikes on plastic cutting board before needing a touch up on 8000 grit SUBJECTIVE!)

18 cm white steel #2 - 1 hour - 420 strikes

240 cm blue steel #2 - 3 hours - 600 ish

240 cm blue steel #1 - 6 hours - 800 strikes

210 cm ginsan - 1 hour - 400

180 cm inox honyaki - 3 hours - I can go for around 5 daikon katsuramuki (OP image) before needing resharpening


So yeah .. get a stainless steel Mukimono. Yoshihiro cutlery is okay, you can probably ask them to do the initial sharpening too (本刃付け).

>>11280599
Thanks, this is very informative and helpful.

the source on OP's webm is literally a guy sharpening a $4 knife

Forge your own using the power of anime.

>>11276192
I wanna smell that cat

>>11280617

Yes, which is why you only see him peeling things. As soon as it's used for any striking motion against the cutting board, its edge will start to roll.

And the reason why I wouldnt recommended 関孫六 knives is because they don't have a proper "urasuki," or concavity. The urasuki is considered the lifeline of a single bevel Japanese knife, and learning how to keep it in proper condition is an important part of learning how to sharpen.>>11280618