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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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15930611 No.15930611 [Reply] [Original]

I want to get a Japanese style knife in the $120-170 price range, but I want some reviews on specific knives from people that I can trust to not be retards. That's why I'm turning to you autists. Help.

>> No.15930615

why does it have to be japanese?

>> No.15930620

>>15930615
He's a weeb and his brain won't accept plausible arguments for other, non-nip knives.

>> No.15930621

>>15930615
I have a western style knife already that I plan on using for tougher jobs. I just want a Japanese one as well.

>> No.15930639
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15930639

>>15930615
Why does Japan incite your autism so badly?

>> No.15930646

>>15930639
it was a simple question, nice projection though

>> No.15930671

>>15930621
But why? What do you think you can do with the Japanese knife that you can’t do with your chefs knife?

>> No.15930712

>>15930611
It is likely that what you will be buying, is a chink knife, masquerading as a Jap knife.

>> No.15930715
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15930715

>>15930611

>> No.15930784

>>15930611
Just buy American, who cares

>> No.15930812

>>15930611
You will never be Japanese

>> No.15930825

Why is it always the same on 4chan
You ask for something specific, or you ask between A and B, and autists will come and flood the thread screaming C GET C NO D GET E HURRRR
fucks sake

>> No.15930851

>>15930825
Why no you stop putting benis in your mouth sir

>> No.15930859

>>15930825
OP btfo

>> No.15930888

>>15930611
I got a santoku by Tsukiji Masamoto for about $150. It was in Tokyo tho, don’t know prices outside Japan.

>> No.15930912

>>15930671
I'm just interested in one that keeps a sharper edge, longer.

>> No.15931052

>>15930912
You can have a knife that keeps a sharper edge or one that keeps its edge longer, you cannot have both in one.

>> No.15931055

>>15930615
Because Japanese is better than G*rman or Sw*dish steel.

>> No.15931058

>>15931055
how?

>> No.15931066

>>15931052
I thought Japanese knives were made with harder steel than western knives and so were less durable but could hold sharper edges longer.

>> No.15931069

>>15931058
You did not have permission to reply to me, leave the thread.

>> No.15931077

>>15931069
so youre just a weeb?

>> No.15931078

>>15931077
>>15931069

>> No.15931079
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15931079

I use one of these, just keep it oiled and it's by far the best knife I've ever owned. This and a victorinox pairing knife is all I ever use.

>> No.15931085
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15931085

>>15931079
>he fell for the tojiro shirogami nakiri meme
LOL

>> No.15931126

For Nip steel, get a Shun or Tojiro, they look good and your normie friends will be impressed, but know that Western steel overall is better for heavy duty work.

>> No.15931129
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15931129

>>15931052
Wrong
>>15931066
Right


For my contribution to the thread: buy a Chinese chef's knife. It can chop, then it can scoop what you've chopped. It's also the perfect knife for breaking down a whole fish because it's so big and flat, you can get perfect fillets with no waste. What can a thin western or jap knife do better? Nothing

>> No.15931137

>>15931129
>buy a Chinese
No.

>> No.15931144

>>15931129
It can fit in my butcher's block better.

>> No.15931216

>>15931144
Ok, got me there

>> No.15931222

>>15931129
>buy a Chinese
lmao no

>> No.15931231
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15931231

>>15931129
>fish

>> No.15931250

>>15931066
Harder steels are more brittle, but get sharper and keep an edge longer than a lower hardness would. With japanese knives you need to be careful or you'll chip the edge. They will also rust and tarnish, so they require a small amount of maintenance to keep from rusting. I have some very high end, handmade, japanese knives and they're excellent.

>> No.15931281

>>15931085
> just posts critical opinion
> doesn't actually contribute anything to the thread
Wewlad

>> No.15931316

>>15931250
What sort of maintenance is necessary to prevent rust/tarnishing?

>> No.15931332
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15931332

>>15931281
Correct.

>> No.15931334

>>15931316
Theres two methods for maintenance. Allow natural tarnish and prevent tarnish at all costs.
If you want to keep your knife tarnish free you will need to use a moist towel and wipe the blade every couple minutes when using on acidic foods. It takes about 5 seconds.
If you don't care about tarnishing too much just clean well, dry thoroughly and apply a thin coating of oil to the blade after using it.

>> No.15931452

>>15931334
Thanks for being helpful anon.