/ck/ - Food & Cooking

[Anonymous No.19467752]

sup weebs?

gonna buy a new jap knife. i know i don’t “need” one but i am going to buy one.

i was thinking honesuki but i’ve got a wuthstof boning knife i restored and i like it a lot.

what should i get?
whatever it is i’m going with a western handle as i don’t have one.

[Anonymous No.19467791]

>>19467752
Miyabi Kaizen II 3.5" pairing knife.

[Anonymous No.19467813]

>>19467752
Get yourself a sujihiki or yanagiba based on what you've got here. Maybe a deba if you make a lot of fish.

[Anonymous No.19467845]

>>19467813
nah, not a lot of fish. i do bbq a lot though. my gyuto does good on brisket but a sujihiki might be cool.

[Anonymous No.19467853]

>>19467845
How big is your gyuto? Between your petty knife and the filet knife you mentioned you probably have all you need for 95% of everything you'd butcher.

[Anonymous No.19467854]

>>19467813
any suggestions around $250?

[Anonymous No.19467857]

>>19467853
240mm

[Anonymous No.19467866]

>>19467854
>>19467857
I've never owned or looked into owning either a sujihiki or yanagiba, but it would depend. More 240mm would probably limit your options at that price point, then you'd want to decide between steel type, single or double bevel and finish. From the shopping around I've done western handles tend to run a little more expensive than Japanese handles.

[Anonymous No.19467883]

>>19467866
i’m cool with carbon. i’m a bit of a knife nerd so i like taking care of them.

the only other thing i could think is to go the opposite direction and get a smaller gyuto, but with the bunka and the nakuri it’s kinda pointless….like the nakiri

[Anonymous No.19467938]

>>19467883
Yeah, unless you want to replace one of your other knives I don't see a reason to get a smaller gyuto. Hocho-knife and bernalcutlery are probably good places to start your search.

[Anonymous No.19467983]

>>19467938
i’m partial to chefknivestogo. they’re like a 2mi drive from my house. i got that gyuto shipped to me in under 24hrs.

thanks for the info though. im open to other suggestions too if you can think of anything. probably not gonna make a decision until tomorrow.

[Anonymous No.19467991]

>>19467983
2hr, not 2mi

[Anonymous No.19468020]

>>19467983
Chefknivestogo is actually where I got my kiritsuke from so that's pretty much every place I'd suggest. I've also ordered from Sharpknifeshop in the past, but I checked and they don't have much for sujihiki or yanagiba selection right now.

[Anonymous No.19468124]

>>19468020
i got the nakiri from knifewear. took a little while cuz they’re coming out of canada and i was charged for the shipping but i can’t complain otherwise

[Anonymous No.19468243]

>>19467752
Buy a jnat and a small piece of uchigomori to polish that gyuto up.

A 12 inch Sujihiki is a fun knife to have. Maybe get a single bevel something like the honesuki, garasuki, or if you make noodles look into getting a sobakiri.

[Anonymous No.19468251]

>>19467752
https://www.japanesenaturalstones.com/munetoshi-kurouchi-sujihiki-210mm/

[Anonymous No.19468265]

>>19467752
https://kamikoto.com/

[Anonymous No.19468372]

>>19468243
i make almost zero asian food. occasionally a stir fry but that’s about it. i just like the knives. i didn’t know garasuki was a thing and i like it, but like i said in the op i’ve got a boning knife i like.

i think im leaning sujihiki. briskets, roasts, that kinda thing.

[Anonymous No.19468480]

>>19468372
Fair enough. I'd watch a video on breaking down a chicken with a honesuki to see if you may like the technique better. You'll probably get more use from a suji regardless.

Here is my Kiyoshi Kato sujihiki. I had to do a full on edge repair because the very edge was weirdly corroded or something when I purchased it from the danish weeb. Took me around 2 hours to clear 1mm of chipping and resharpen to autism levels. The old school white steel he uses and his water/charcoal HT is just insane.

[Anonymous No.19468558]

>>19468480
i’ve seen a few videos and i’ll probably end up with one at some point. now that i’ve seen the garasuki i’m kinda digging that. a little heftier.

is that a french knife on the right there?
i picked up something similar at goodwill a couple of weeks ago. i dunno what i should do with it. cost me $2

[Anonymous No.19468573]

>>19468558
Yeah I'm pretty sure it is. 13.5 inches and it has an obscene warp. Still nice for cutting melons and pizza. I have an old sabatier carbon steel chefs knife I just use as a beater or when I feel like using a western handle.

I have a couple Jap knives I put super acute convex edges on for fun. The edges are very delicate, but absurdly sharp. Could be something you try out with that knife. Steel may be a little soft for it tho.

[Anonymous No.19468649]

>>19467883
>Doesn't use a Nakiri
I get it, you like knives you clearly don't know shit about cooking.

[Anonymous No.19468670]

Are Japanese knives really that great?
What % of a restaurant today using a Japanese knife vs a Western knife?
By Japanese knives I mean both the shapes and the style of steel
is having harder steel that can hold a sharper edge really that important?

[Anonymous No.19468723]

>>19468670
It's a long discussion that can be summed up as a subjective preference for the at home chef. There are plenty of chefs that use Japanese knives professionally, but I would say less than european knives.

I suggest purchasing a munetoshi gyuto or petty. They are around 100 dollars, handmade in the famous knife town Sanjo in Japan. They are a great value, excellent performance, but only okay fit and finish. The polish is minimal and the spine/choil are not rounded. Looks sort of similar to OP's second from the right gyuto.

[Anonymous No.19468748]

>>19468649
it was a pun, dickface

>>19468573
the edge is very straight on this one but someone was definitely hammering on it. the spine has a weird wiggle in it. the handle is loose and i thing the tang is bent too. i might just hang it up.

>>19468670
pretty much what this guy said >>19468723

its really hard to describe the difference between these and probably what you're used to. you kinda have to handle one.
personally i'd recommend getting a gyuto first. mine is kind of on the long side but you can get shorter ones. as far as blade shapes go its gonna be closest to what you're familiar with.

the difference is huge though. first time i cut a pepper with a jap knife i had to check to make sure it wasn't bad. pushed straight though it like it was liquid.

[Anonymous No.19470265]

>>19467791
Henkel Knives bought Nippa in 2004 and re-named it Miyabi. Gordon Ramsey swears by "Henkel" but you can actually see him using something that verry much looks like custom Miyabi Knives in several of his videos.

Anyways, I wouldn't use powder metal for any other knife than a pairing knife. It will be sharp forever. Bigger knifes present too much of a chipping hazard for that type of steel.

[Anonymous No.19472052]

Bunka bumpa

[Anonymous No.19472804]

What's the most rustic most carbon least user friendly most maintence Japanese nakiri I can buy?

I've become autistically obsessed with looking after my things.

[Anonymous No.19472880]

>>19472804
Mirror finished honyaki nakiri. All the paper steels have basically the same corrosion resistance, none. The only thing to make things more difficult for yourself is maintaining a mirro polish and using a very brittle knife.

[Anonymous No.19472928]

>>19472804
Actually usuba might be better now that I think of it for the single bevel

[Anonymous No.19472973]

>>19472928
I have a very nice usuba. They are fun knives, but are tricky to use if you're slicing veggies. It feels sharper than any other knife I have when slicing tho.

Again look for a mirror polished honyaki usuba. Honyaki blades are quite expensive tho. Usually 1k+ especially with a mirror polish.

[Anonymous No.19473190]

Oh hey a knife thread, maybe one of you posted the full image of this in one of the previous knife threads. Does anyone know what the hell these bottom two on the right are. The left one looks unusable, but I do kinda like the one on the right. Looks like a weirdo nakiri.

[Anonymous No.19473240]

>>19473190
The left one is an unagi-saki, or eel knife. Very niche use, but efficient at doing its one job. The other one may be an type of usuba, or vegetable knife mainly used to cut katsuramuki.

[Anonymous No.19474035]

>>19470265
It was probably his Hexclad scam knifes. He copied a bunch of Miyabi knives, changed the handle color to green (and left out the decorative pin), manufactures them in china and now is trying to sell them at the same price as German or Japanese made knives.

[Anonymous No.19474050]

>>19472973
I never understood a Usuba--just get a Nakiri, it's easier to use. Single bevel is horrible for speed cutting vegies.

[Anonymous No.19474091]

>>19468748
That's not what a pun is. I'm sure your grasp of cooking is on par with your grasp of humor.

[Anonymous No.19474116]

>>19474091
you're angry because i made a bad joke and that somehow translates to me not knowing how to cook.

are you 15 or 26 and retarded?

[Anonymous No.19474325]

>>19474050
They're specifically for katsuramuki. A very difficult technique to make a fancy garnish.

[Anonymous No.19474509]

>>19474116
>Absolutly seething
Ah, so not only do you not know basic english you also are incapable of not talking like a reddlter.

Keep embarrassing yourself--it's funny as fuck and you're obviously totally lacking in self awareness.

[Anonymous No.19474518]

>>19474325
I have several knives that I use to make cuts like this--none of them are single bevel. It just seems like you like doing it the hard way--which is fine.
I like your cutting board.

[Anonymous No.19474543]

>>19474509
aight

[Anonymous No.19474566]

>>19474518
That's just a pic off the internet. I have a japanese rubber cutting board.
It's a much better and more efficient knife to use for this one specific task when you have the technique mastered.

You have to practice a lot to get it down. Very difficult for such a minor part of a dish, but that's Japan for yah.

[Anonymous No.19474810]

>>19474035
He ripped of the Shun Classic line.

[Anonymous No.19474927]

>>19467752
Deva knife for cooking fish dishes.