/ck/ - Food & Cooking

[Anonymous No.14930378]

Theorem: for ever g*rman or fr*nch or worst of all, am*rican knife at any price point, there is an equivalent japanese knife that has better steel, more pleasant to use, and more aesthetically pleasing

I think we can all agree that this is true for knives priced between $25 and $1000, but what about outside this range?

[Anonymous No.14930392]

>>14930378
>Superior nippon steel folded over 1000 times, so sharp it can cut a can in half and *still* slice a tomato

[Anonymous No.14930397]

>>14930392
Actually, the knife in the image is made of swedish steel and it wasn't folded at all

[Anonymous No.14930722]

>>14930397
small town in rural japan called sweden

[Anonymous No.14930789]

>>14930378
Sorry weeb, I like my Wüsthof. Also:
>[ <$25 ] = chinkshit
>[ >$1000 ] = nip meme

[Anonymous No.14932228]

>>14930789
Nice ikon classic bro

[Anonymous No.14932238]

Sounds like a theorem derived from an inconsistent set of weeb axioms

[Anonymous No.14932342]

>>14932228
I held the 9'' version of that knife once, even that one is terrible tailheavy if you want to use a pinchgrip. It would have been a great knife if they hadnt put on that massive pommel.

[Anonymous No.14932376]

>>14930378

I tend to agree with this. The big thing with Euro knives is that there's a super anemic marketplace in terms of suppliers. At the low end price point you have Victorinox, then you move into a few department store trash brands, and above that you don't really have anything particularly noteworthy unless you're talking about custom made stuff or maybe, as a sole standout, the Zwilling Kramer.

I would absolutely spend a good 2-300 bucks on a Western knife, but there's not much out there for me to poke around in. The benefit that Japan has as far as production goes isn't even some ancient secret in steel and forging like the first replier was memeing, it's just that, at basically any price point, you can find a knife that is built to the specifications you want that are reasonable for that price point. I can go out and say "I want an R2 chef knife with a thick backbone and an s-grind, a left handed d-shaped handle, and that's 240mm long," and it exists. I can't do anything like that if I want a Western style knife apart from getting one custom made.

[Anonymous No.14932384]

>>14932376

Oh, and here's my lineup, minus the leftmost gyuto which I gifted to a friend, recently

[Anonymous No.14932438]

>>14932384
it's bad to give a knife as a gift

[Anonymous No.14932497]

>>14930378
Haven't used a non Japanese knife that I've liked. The angle of the edge is always way too steep because they're so thick. Bolsters make the things awkward and unwieldy.

t. 15 years in the biz

[Anonymous No.14932506]

>>14932438

No worries. We did the coin tradition just to be on the up and up.

[Anonymous No.14932510]

>>14930789
ikons were only rolled out because starting in the 80s they realized they were going to be losing a ton of sales to then-new brands of bolsterless j-knives like global and shun. in a very real sense you have been cucked by the empire of the sun

[Anonymous No.14933780]

>>14932506
>thinking you can fool supernatural all seeing ghosts with a sleight of hand trick

[Anonymous No.14933790]

>>14932384
lol
I think I know you based on this picture.

[Anonymous No.14933815]

>>14932438
Why?

[Anonymous No.14933857]

>>14933815
>According to one superstition, a knife presented as a gift will sever the friendship between the giver and the recipient. The only way around this unfortunate outcome is to tape a penny to the knife. The coin must be promptly removed and returned to the giver as a form of symbolic payment.

[Anonymous No.14933870]

>>14932497
you get a similar problem with some japanese knives, like the Tojiro DP chef knives. they're made with a steel type that doesn't take well to super acute edges, so instead they put an axe grind on it which holds up better. but the end user wants a laser so they thin the edge, which results in shitty edge holding, and then they bitch about how VG10 sucks

the DP's best knives are the honesuki and the western deba, the rest of them belong in the trash

[Anonymous No.14934179]

>>14933790

Oh?

[Anonymous No.14934184]

>>14934179
fort collins? Those knives look familiar

[Anonymous No.14934196]

>>14934184

Nah. Good on your anon for having nice taste in cutlery, though.

[Anonymous No.14934487]

>>14930378
>muh superior nipponese steel
I have a set of cheap nip knives I like and I have some super cheap brazilian knives made with European steel. You don’t need amazingly expensive knives for a good cut. You just need good enough knives

[Anonymous No.14934517]

>>14930722
https://www.korin.com/japanese-knives/brands/misono/misono-ux10
>The blade is made out of high quality Swedish stain resistant steel
It uses Sandvik. Keep coping.

[Anonymous No.14934792]

>>14934487
it's not japanese steel though. brazil doesn't make good knives, simple as

[Anonymous No.14934807]

>>14934792
>it's not japanese steel
Neither is the knife in OP's picture.

[Anonymous No.14934824]

>>14930722
kek

>>14934517
take the stick out your ass faggot

[Anonymous No.14934826]

I just use cheap knives from walmart and a manual sharpening stone
Good enough for me

[Anonymous No.14934894]

>>14934807
I am the op, and you were replying to me

[Anonymous No.14934908]

>>14934894
Congratulations, you're still wrong.

[Anonymous No.14934931]

>>14934908
Wrong about what? Your mom being a good lay?

[Anonymous No.14934938]

>>14934931
You will immediately cease and not continue to access the site if you are under the age of 18.

[Anonymous No.14935407]

>>14934938
Your mom will immediately cease and desist access to my nuts if she is over the age of 29

[Anonymous No.14935567]

>>14930378
Rate my knife. Amazon $90 usd

[Anonymous No.14935570]

>>14930378
Can you name them? I’m serious,
I’m knife hunting right now. I’m looking for something just about 100 bucks. Shun is the only thing I can find at the very high end of the price range but the two different edge angles makes it very beginner unfriendly.

In short, what’s a Japanese knife at about a hundred that beats the others?

[Anonymous No.14935582]

>>14935567
Pic related
>>14935570
For what, a chef knife?
I don't know what you mean by "the two different edge angles", specifically which Shun are you looking at? Sometimes a gyuto will have a 70/30 but that's really not a big deal at all

[Anonymous No.14935613]

I saved this image for this conversation.

[Anonymous No.14935639]

>>14935582
Chef knife yeah. I don’t remember which shun it was, but that’s what an anon said last thread when I brought it up.

Regardless, my question is if you can name a jap chef knife at the 100 dollar mark.

[Anonymous No.14935714]

>>14935639
$100 is kind of an awkward zone, it's a little high for entry level but it's a little low for an upgrade over entry level

About $20 cheaper and you have Misono Moly, or Fujiwara FKM/FKH. A little more and you have a lot of pretty nice knives, but you said $100, so let's call that a limit.

[Anonymous No.14935716]

>>14932376
You sound like these two guys talking to each other.

[Anonymous No.14935779]

I don’t need anything else