Knife Thread

[Anonymous No.8528113]

Looked in the catalog and did not see a knife thread.

I just picked up a Wusthof Le Cordon Bleu chef's knife. Is the red thing a sticker that I'm supposed to peel off, or is it a permanent part of the handle?

[Anonymous No.8528120]

>>8528113
It won't sit right in your hand if you peel it off and will make it more likely your knife will slip and you'll cut yourself

[Anonymous No.8528140]

I only cut my food with a 1000 degree knife.

[Anonymous No.8528155]

Gonna pick myself up a nice new Masakage Sujihiki from the Knifewear sale. Anyone else?

[Anonymous No.8528165]

>>8528113
inb4 faggots shit talking vg-10 and claiming only blue 2 knives are good enough for them to make ramen with egg.

[Anonymous No.8528178]

>>8528113
As if we need one?
You faggots talk about knives all day, yet you know nothing except you defend the single one that you bought, because someone influenced you to buy it. Go marketing engine!
Its so fucking tiresome, to see this thread of bullshit, with such strong opinions, when nobody actually has experience doing unbiased A-B comparisons with the competition.
Also none of you minimum wage faggots knows a god damn thing about metallurgy. You just talk out of your ass, making yourselves into immense fools. I fucking hate every one of you and I hope you cut your finger off. :)

[Anonymous No.8528180]

>>8528113
the sticker stays on. ive the same knife but not the le cordon version, whats the difference?

[Anonymous No.8528182]

>>8528165
fuccin weebs amirite

bet they're white bearded nu-males who only cook "authentic Japanese food" they learned from their apprenticeship and travels

[Anonymous No.8528206]

>>8528180
Smaller bolster than the Classic, namely at the spot circled in this picture. It makes the knife weigh a little less and be easier to sharpen.

[Anonymous No.8528220]

>>8528155
These knives look pretty expensive. Are they worth the prices?

[Anonymous No.8528233]

>>8528155
Sujihikis are probably my fave, I love slicing. Which line though? To me Masakage just isn't really worth it, I'd rather buy other makers and 15% isn't enough to entice me. And I don't really like Knifewear.

[Anonymous No.8528305]

>>8528220
Speaking as a professional cook their knives have had the most comfort and efficiency for me so far. Not to mention they look damn nice. Balance is great, nice and tall for easy cutting, good feel in hand.

Though if you're just a home cook or something I probably wouldn't bother.

>>8528233
I'm going for the Yuki. Thought about the Koishi but I've heard AS steel is kinda hard to sharpen.

And I mean everyone has their preferences its all good. But what don't you like in particular?

[Anonymous No.8528317]

I got my dad a Wusthof 4582-7/20 8" Chef's knife for Christmas. He loves it; tells me how sharp and nice it is every time I talk to him.

I picked it up and I can see why its $100+, its extremely sharp (cuts phonebook paper without tears), retains its edge (at least so far) and is balanced very well.

https://www.amazon.ca/gp/product/B00009ZK08

[Anonymous No.8528340]

>>8528317
That's my current chef's knife, but the 26cm 10" version.

It's a good knife but i'm thinking of getting a nice japanese steel 6-8" blade.

[Anonymous No.8528345]

>>8528340
You want to replace a 10" knife with a 6" one?

[Anonymous No.8528349]

>>8528345
No i want to supplement my collection with a 6" one.

I already have the 10" one, it's not going anywhere.

[Anonymous No.8528352]

>>8528340
The country of origin thing is kind of a meme, especially Japan

Japan actually has shitty coal and ore. Germany & the Great Lakes states have the best resources to make steel.

[Anonymous No.8528354]

What knife should be used to split a watermelon in half?

[Anonymous No.8528357]

>>8528352
Fuck off, find me a German steel that holds the same edge of Aogami Super for the same price.

[Anonymous No.8528360]

>>8528357
Some German company that makes sharp knives.

lmfao, is that a joke?

[Anonymous No.8528370]

>>8528360
...you're kidding right?

There is a reason professional chefs buy high carbon steel blades, it's because they retain an edge longer than stainless steels.

High carbon steel isn't a meme you dip

[Anonymous No.8528380]

>>8528370
High carbon is >0.5% Carbon up to 2%, then they use powders

Any forged knife before being alloyed is high-carbon

[Anonymous No.8528383]

>>8528360
Not that anon, but 1084 is what we generally use in the US for high carbon blade steel, and most US blade smiths will tell you they wish they could get their hands on Aogami Super from Hitachi metals. But they basically only sell to blade smiths in japan, and large corporations who can afford to make connections.

It's very sought after steel and for good reason, it's pretty amazing stuff.

[Anonymous No.8528627]

>>8528360
>judging knives by the factory sharpness
Opinion discredited

[Anonymous No.8529382]

>>8528305
I have a Yuki, I just think the finish of their knives is inconsistent (maybe it's the lower lines because I haven't tried anything higher-end). Mine is super thick behind the edge to the point it wedges anything tall. That can be remedied by thinning, but I don't have a high grit stone and probably won't get one to do it anytime soon. Also, the spine/choil is incredibly square, I'm probably going to take some sandpaper to round it out nicely.

I've found some people have no complaints and others do, hence what I think is inconsistency. If you can get a good deal and work on your knives they're great, but I'd just be wary of online because you can't check the finish well.

>>8528627
I feel the need to post this in every thread: https://www.youtube.com/watch?v=7dFFEBnY0Bo

Really sharpening is what matters, the rest is minimally better performance, preference, and aesthetic.

[Anonymous No.8529389]

>>8529382
And if you dont want to sharpen every fucking day, or even every week. You get a nice quality high carbon steel japanese knife that you sharpen once every 2-3 months.

[Anonymous No.8529390]

>>8528370
What exactly do you think the word 'meme' means?

[Anonymous No.8529398]

>>8529390
Everything is a meme, you dip. Keep up

[Anonymous No.8530716]

>>8528113
What cutting board is that?

[Anonymous No.8530754]

>>8528113
Bought a shun miyabi when they went on sale a few months ago.
I love the fucker.

[Anonymous No.8530764]

>>8530754
>shun miyabi
Shun is different form Miyabi.

Miyabi is actually made by J. A. Henckels a german manufacturer.

[Anonymous No.8530781]

>>8530764
You're right, its been a long day. Was going to buy a Henckel but saw the miyabi for 100 dollars off and went with it.

[Anonymous No.8530787]

>>8530781
You're good, just figured i'd correct you before someone else threw a shit fit.

Miyabi are good for their price, and on sale they're pretty hard to beat at anywhere near the price they go for on sale.


If you really like that sort of knife you might look into higher end japanese knives at some point, though their minimum cost to entry is closer to $200-300 for anything decent.

[Anonymous No.8530812]

>>8530787
Think I'm good with my knife setup.
Besides the miyabi I have a bunch of crappy Syscos so no one else fucks with my baby.
And a big saber for cutting ribeye loins.
Next expense is a decent food mill for mash taters and tomatoe sauces.
Robo coupéin that shit is getting old.

[Anonymous No.8530823]

>>8528113
I have a Wusthof as well. 6inch classic kochmesser in vanadium stainless.
The bolster extends down much further down to the hell of the knife.
I really like the deep belly and thick, smooth transition bolster combo. Helps me feel much better where the knife is in my hand and precisely where the edge begins.

[Anonymous No.8530913]

>>8530754
I bought the Miyabi Evolution two weeks ago. It's my first knife after using a no-name for 6 years. I like that it's slightly wider than other brands so there's room for my fingers.

[Anonymous No.8531823]

>>8528113
Peel it off, i got a full kit of these guys when I started studying, it will end up in a dish eventually

[ALEAFREEEEE No.8531867]

I bought a whole bunch of expensive knives including a couple made of aogami super. I spent a lot of time using them and a/b testing and it turns out I prefer European knives to the Japanese knives.'

I prefer the wusthof ikon 8" chef knife to all of them. It's design is perfect. It becomes part of your arm when using and is comfy as duck while getting to 90% of the sharpness of the Aogami knives. It stays very sharp if you steel it regularly.

You need to learn how to sharpen knives with stones otherwise a expensive knife is not worth it. The factory sharpenings almost always suck.

[Anonymous No.8531898]

>>8531867
Can you explain the thought process that led you to this decision?

[Anonymous No.8532054]

>>8530913
Show it.

[Anonymous No.8532056]

>>8531867
Currently looking for a 180mm chef's knife. If money isn't really an issue would there be a knife you would recommend?
My last knife o used daily was a 160mm yaxell but after taking a massive chip out of it I'm looking for something a little bigger

[Anonymous No.8532162]

Want to get a 10" classic sabatier. The following website is coming up in my research. Are they any good?
http://www.thebestthings.com/knives/sabatiercarbon.htm

[Anonymous No.8532168]

>>8532162
>http://www.thebestthings.com/knives/sabatiercarbon.htm
I have a few old Sabs. They're good work knives, medium flex, not overly reactive and sharpen quickly. They need to be steeled constantly though. Sometimes you'll find some carbide deposits in the steel that have to be ground out. My advice would be to grab one that doesn't have a full bolster, but the rattails are a great lightweight option.

[Anonymous No.8532172]

>>8532168
Is there one you'd recommend specifically?

[Anonymous No.8532193]

>>8532172
I have a couple nogent (rattail) knives, including my go to pairing knife, that are great because of how lightweight they are. The knives they have listed under New Old Stock don't reature a full bolster, which is nice bacause it will make sharpening a touch easier. All in all you can't really go wrong as long as you're into that style of knife. I will say that, across the board, they're not very stiff knives and only so thin. Depending on your job requirements/ preferences you might have to pair something like a 10" nogent with a thinner 01 toolsteel or Japanese laser so you have the most options.

[Anonymous No.8532272]

>>8532193
I'm just looking at those old, janky knives and I have a lot of questions about them that the website is not answering.

[Anonymous No.8532280]

>>8532272
Ask away!

[Anonymous No.8532303]

>2017
>Spending around $100 on a chefs knife
>RRREEEEEEEEEE

[Anonymous No.8532374]

>>8528113
I have the discontinued 26cm version of that Cordon Bleu chef knife series, must be one of the last ever made.

[Anonymous No.8532593]

Te cuidado aver si vas a matar a alguien

[Anonymous No.8532779]

>>8532168
Is there one you'd recommend specifically?>>8532280
Well, for starters, what's the hardness of the edge? Are they going to be chippy, or will the edge roll, like a German blade.?

[Anonymous No.8532800]

>spending $40 on a $20 knife because it became a meme

[Anonymous No.8532804]

>>8532303
>spending $40 on a $20 knife because it became a meme

[Anonymous No.8532891]

>>8532804

I bought it long before it became a meme, you must be new here..............

[Anonymous No.8532900]

>>8532891
Yea, I'm sure

[Anonymous No.8532943]

A bunch of shitty knife.
I used a sharpening tool at work, mostly because everything has to go trough the dish washer, and we are too lazy to handwash all the knifes

[Anonymous No.8533267]

OP here. So far, it looks like I've got one vote to keep the sticker on, one vote to remove the sticker, and one vote is nullified for being nonsensical. Can we get a tiebreaker?

[Anonymous No.8533272]

What is the /ck/onsensus on Cutco? My mom really loves them for some reason, and most of her knives are serrated, but I've always wondered what real chefs and cooking enthusiasts think of them.

[Anonymous No.8533290]

>>8533267
remove

[Anonymous No.8533294]

>>8533272

Utter shit backed by a fancy multi-level-marketing campaign.

There was a major knife test done several years ago that featured Cutco. Despite being among one of the most expensive knives tested it performed the worst by far.

The various sales tricks that Cutco marketers use work for any serrated knife.

[Anonymous No.8533306]

>>8533267

Don't intentionally take the sticker off, dum dum. It will look stupid and tryhard if you do. If, over years of use, the sticker begins to peel off on one corner, then yeah, pull it off and scrub off the sticky shit. For now just let it be; it's part of the aesthetic of the knife.

[Anonymous No.8533324]

>>8533306
I'm just trying to figure out what most people do. I have other knives that came with a sticker that was more obviously intended to be removed. Also, it's possible that the area covered by the sticker would show wear/discoloration at a different rate than the rest of the handle if it's not removed immediately and is actually intended to be removed.

[Anonymous No.8533325]

>>8533272
I have never seen or held one in person (germanfag here), but it is plain to see from the picture that the blade is made in the very cheapest way possible - stamped out of thin sheet steel, then had the minimum amount of material removed from directly behind the edge to make it not UTTERLY awful. They obviously used a real cheap small diameter grinding wheel for the hollow grind, too. Any Victorinox or IKEA 365+ blade will be vastly better. Plus serrated blades are acceptable only in a bread knife.

[Anonymous No.8533328]

>>8533324
>I'm just trying to figure out what most people do

#1: Who cares what most people do?

#2: If you care for some odd reason, it's exactly what >>8533306 said.

[Anonymous No.8533331]

>>8533324
Leave it on. It is a super tough sticker and will stay on for years unless you run the blade through teh dishwasher every day. And it will develop a nice patina over time. Once it threatens to fall off you can always remove it.

Signs of wear and discoloration are a badge of honour and are to be welcomed in a hardcore tool like a kitchen knife IMHO.

[Anonymous No.8533334]

>>8533331
BTW awesome cutting board if you took the pic yourself OP. Much envy.

[Anonymous No.8533337]

>>8528140
>RED HOT
>RED HOT
>RED HOT

[Anonymous No.8533340]

>>8533328
>#1: Who cares what most people do?
It's usually an indication of the manufacturer's intended use, which is not always declared in the instructions.

[Anonymous No.8533346]

>>8533334
It's a BoardSmith. The reason it looks like new is because I just got it. It's just their cheapest 12"x18"x2" maple block, but it's so beautiful that I'll be sad when I put my first slice in it.

[Anonymous No.8533361]

>>8533346
Very nice. How did you find BoardSmith? IIRC I was the first one to mention him on here, though he is well known on the kitchenknifeforums.com.

[Anonymous No.8533362]

>>8533340

Who cares what the manufacturer's intended use is? Why does it matter one bit? Understand the nature of the product and do what you want to do.

[Anonymous No.8533368]

>>8533362
Well, it's a sticker.

>>8533361
Googling around, probably heard the name mentioned on ChefTalk.

[Anonymous No.8534307]

Brand new knife with "hou wood" handle. I sharpened it once to put a better edge on it, and the grit/slurry from sharpening got on my hands which got on the handle, staining it gray. What's the best way to fix this/avoid this in the future?

Do I have to use sandpaper on the handle to expose the natural color again, and then apply lacquer to seal it?

[Anonymous No.8534351]

>>8530913
I have that knife, too. I actually really like how wide it is. I learned on my dad's Henckels from the 80's, then when I moved out for school I learned how to use a chinese cleaver, and this was a great compromise. I had to get a knife when I had a internship in a different city and forgot to pack my knives; Sur La Table had the model on a big sale and I convinced them to sell me the floor model for even less because their stock was out. Turned out to be an excellent deal. Pic related

[Anonymous No.8534461]

>>8534307
Well I sanded it down a bit and put mineral oil on it for now. Some improvement in looks - not perfect, but cheaper than rehandling to a higher quality wood that won't soak up water so readily.

[Anonymous No.8534574]

god damn you fat fuckin niggers are stupid do any of you even work in a kitchen

Blade sharpness is a fucking meme, I've used the same wustoff for years and sharpen it once a year

None of you have to construct lattices out of carrots

None of you will ever need transparent slices of tomato

none of you home cooks will probably ever have to sharpen your knife unless you decide to slam fuck the cutting board or run it through the dishwasher every week

German-Japanese fucking whatever your blade isn't ever going to retain absolute razor edge in a commercial setting, at the end of the day I have the sharpest knife in the kitchen, despite my dumbass coworkers and their 300 dollar damascus miyabi blades and if I need an absolute precision cut I simply hone the blade

yes Japanese steel is harder but guess what that just means your knife is going to fucking snap in half if you drop it, and retain a perfect edge for less time

It's fucking redundant just get what fits your hand and looks cool

[Anonymous No.8534581]

My dad is kinda poor and spent most of his later life cooking with extremely dull ikea knife set, like 10+ years old never sharpened used daily kind of blunt.

I got him 'that' victorinox knife on amazon, holy fuck is it sharp.

He doesn't really express gratitude but I like to believe he loves it, I don't really know.

[Anonymous No.8534588]

>>8528182

They'd keep the rust off it that were true. Nip chefs use shiny knives.

[Anonymous No.8534599]

>>8534581
I bought one of those because I was tired of fighting over house knives then bought a real knife later

Gave the vicky to my coworker they're actually pretty decent knives

[Anonymous No.8534653]

>>8534588
Nip chefs generally use a knife with a nice patina from years of use.

[Anonymous No.8534801]

>>8534653

Maybe the bad ones.

https://www.youtube.com/user/wbpstarscom/search?query=tokyo

[Anonymous No.8534844]

>>8534801
The ones using traditional japanese blades do.

Sorry but high carbon steels WILL patina, and unless you're using a stainless cladding, or you're paying out the ASS for one of the few stainless super steels (HAP40/ZDP189, etc) then the blade WILL have a patina over time.


A traditional blade is made from high carbon steel and wont have a stainless cladding as that is only really a recent convention. Some higher end restaurants will specifically avoid those blades as the patina can color certain foods which make them less appealing for presentation, which in home cooking wont matter, but at a high end restaurant does. These chefs will spend extra money on stainless super steels, or they use a stainless cladding and keep their blades very clean.


But MOST japanese chefs will have a traditional "normal" Aogami #1 or #2, or Shirogami #1 or #2. With higher end blades made from Aogami Super. With a reactive cladding and potentially a kurouchi (blacksmith), Suminagashi (marbled), or Tsuchime (hammered) finish.

Not every chef in japan is a 3 star Michelin chef.

[Anonymous No.8534910]

>>8534844
>>8534653
This is incorrect. It's Western chefs who will force patina onto their knives and use knives covered in patina. Almost all Japanese chefs keep their carbon knives polished.

This video explains it, albeit from a Western perspective.
https://youtu.be/tza5pymb5yg?t=3m53s

[Anonymous No.8534920]

>>8534910
Lol go to any japanese kitchen, not a restaurant, a real kitchen at a house.

I'm saying most japanese chefs as in EVERYONE WHO COOKS IN japan, Not restaurant chefs.

[Anonymous No.8534926]

>>8534920
Now you're changing the goalposts.

>every housewife is a professional chef because they cook in kitchens - their own kitchens
That's a very different claim, and I don't think that even a highly skilled Japanese housewife would call herself a chef if she doesn't also cook professionally.

[Anonymous No.8534938]

>>8534920
he addresses that in the video as well, faglord

[Anonymous No.8534939]

>>8534926
Fine let me rephrase for you.

Take a fucking survey of every japanese high carbon steel knife being used regularly in japan.

How many have a healthy patina?

How many are kept in pristine condition and well polished?
My point is having a patina is nothing bad, it's 100% normal and many many japanese chefs leave it.

[Anonymous No.8534945]

>>8534939
Two claims being made here:

>most knives existing in Japan aren't cared for very well
I have no trouble believing this.

>professional chefs in Japan allow patina to form on their knives
False.

Please actually watch the video I posted. It's made by someone who actually worked in a professional Japanese kitchen. Not just some anon on the internet who may have done a foreign exchange and made stir fry in his host mother's kitchen a few times, thinking that she was the same as a professional chef.

[Anonymous No.8534956]

>>8534945
>False.
lol well I know for a fact this simply isn't true, i've witnessed it myself on more than one occasion in VERY different parts of japan.

Again, i'm not saying the MAJORITY of chefs aren't keeping a patina off, but plenty still are fine with it.

There is a difference between a good patina, and rust from not taking care of your blade.

A good patina will not flavor food, is not dangerous, and has no real downsides besides some people not liking how it looks.

Now if you're retarded and are letting it rust because you aren't storing it properly or keeping it dry, that's another issue and rust should always be removed.

[Anonymous No.8534960]

>>8534956
>i've witnessed it myself on more than one occasion in VERY different parts of japan.
No, you haven't. As you have said yourself, you are just conflating housewives who cook at home with professional chefs because you think that everyone who cooks food calls themselves a chef, in Japan or anywhere.

[Anonymous No.8534975]

>>8534960
Kayyy I'll pretend those restaurants were fake.

Thanks for your input

[Anonymous No.8534982]

>>8534975
>those homes I ate at were restaurants
K, dear. I'll let you save face by playing pretend, even though the rest of us know you are full of shit.

[Anonymous No.8535177]

>>8530754
>sysco

[Anonymous No.8535186]

Would be nice to get a second opinion, or at least hear another voice about this to know where I went wrong.

>>8534461
>>8534307

[Anonymous No.8535232]

>>8535186
that knife handle is going to get fucked up sooner or later through regular usage. it's a fucking tool, not a show-and-tell piece.

[Anonymous No.8535321]

>>8532303
Not knowingly know about hand rafting

[Anonymous No.8535323]

Can someone recommend me a good beginner-tier 16cm cheff knife?

I want to steep up my level.

[Anonymous No.8535399]

>>8535323
Nothing under 8''/20cm can really be considered a chef's knife.

[Anonymous No.8535540]

>>8535186
Generally, if your handle isn't finished with some sort of wax or coating, then you'll have to maintain it yourself doing what you talked about. I don't really like Japanese handles much, but they seem to be easy to replace. I don't claim to be an expert, I much prefer a western handle. Much more robust for my needs.

I wish they made a kiritsuke with a western handle that wasn't either a mirrion dorrars or a custom request. This is the closest I've seen, but it's a Shun and the belly of the knife is too damn narrow anyways for a compromise.

[Anonymous No.8535624]

get a belt sander and learn how to properly sharpen your knives in just a few minutes, you'll never go back to primitive methods again

[Anonymous No.8535671]

>>8535624
I like my little cheap King combo stone. It's quiet and I get a pretty great edge. If I had my way, I'd get/make a 3-roller belt setup with a good amount of space above the platen for a slight convex with some fancy belts. But alas, I live in a highrise New York apartment.

[Anonymous No.8535680]

>>8535540

Given that a kiritsuke is a fancy premium knife by definition it's hardly surprising that it's difficult to find one with a western handle at a reasonable price.

[Anonymous No.8535836]

>>8535323
http://thesweethome.com/reviews/the-best-chefs-knife-for-most-cooks

[Anonymous No.8535971]

>>8535680
Yeah I know, unfortunately. It has to be double-bevel and with a flat cleaver-like belly, too. I've even had a crazy idea to get a gyuto that hit most of my criteria and just rework the tip to have that reverse-sword profile, but that sounded dumber and dumber the more I thought about it.

I'm just gonna design one in Rhino or something and see if I can have one made in the far future. Totally don't need it, just want it as a grail or something.

[Anonymous No.8535991]

>>8535971
Pretty much any good Japanese knife maker could probably do this for you, you just gotta pay for it and likely wait a long time.

But given enough lead time and a decent budget (probably $500-1k) you would be able to get whatever belly, blade profile, handle, etc you want.
Sounds like it would be a nice knife. From what i've seen online most people buy a Wa handle Kiritsuke and just replace the handle themselves.

[Anonymous No.8536016]

>>8535971
As the other anon said, you're looking at full custom, or replacing a handle. Either way it will be pricey.

[Anonymous No.8536042]

>>8535680
Why would it be a fancy premium knife? I have heard that in traditional japanese kitchens only the head chef is allowed to use a kiritsuke while the other cooks must use ordinary gyutos, nakiris, usubas, sujihikis, debas, etc, but nothing about the kiritsuke itself would make it more fancy, premium or more expensive than those other knives.

[Anonymous No.8536044]

>>8536042
Yes but because a kiritsuke is only used by the head chef, they are basically only made for japanese chefs.

Also they tend to cost a bit more because it takes more care during the smiting process to get a nice double tip.

[Anonymous No.8536086]

>>8536042
Those crazy Japs are particular about their knives and hierarchies. I really don't care about that stuff, I just want to combine a nice big chef knife with a vegetable cleaver and retain that fuckin' sick reverse-tip. It's really the combination that makes it so useful to me. The ones I've tried do everything pretty well, but they have that obnoxious single bevel grind and the traditional handles that are uncomfortable for me.

>>8536044
Yep, you got it. Gyutos alone only just became mainstream outside of the inner-circle of elite chef knife geeks in the west, It'll take a while before more exotic shapes hit the market. But hey, Shun makes one. It might happen sooner than I expect. Plus, my nigga Morimoto makes one and that's cool.

[Anonymous No.8536108]

>>8536086
>Shun makes one. It might happen sooner than I expect. Plus, my nigga Morimoto makes one and that's cool.
Yeah the fact that Shun and Morimoto (Zwilling J. A. Henckels) both make at least one is a good sign we will see more and more with western handles.

Give the japs a year or two to get over the fact white people want to use their nicer blades and they'll start making them with western handles.

[Anonymous No.8536131]

>>8536108
Can't be too soon. I love the coke-bottle handles on miyabis.

I've got the 8" miyabi evolution chef knife >>8534351 and it's probably the most comfortable handle I own.
My dad really likes his Zwilling Kramer knife with the pattern, and while the handle looks great and feels great, it's tilted at an odd angle. Money doesn't always buy you what you want

[Anonymous No.8536140]

>>8536086
>Gyutos alone only just became mainstream

gyutos are copies of the classic French chef's knife, so they've been mainstream for well over 100 years for the home cook

[Anonymous No.8536150]

>>8536140
You know what I mean. The no-bolster, super thin, harder edge, flatter belly gyuto is relatively new in the mainstream, even if they are based on old carbon Sabatier knives of yore.

[Anonymous No.8536152]

>>8528113
If you work in the industry, that sticker will start peeling of, i hope you are not as autistic as me OP.

[Anonymous No.8536174]

>>8535540

Yoshihiro has a 7" vg10 one with a higher blade.

[Anonymous No.8536184]

How meme are kiwi knives?
Student living with others mulling on buying a pair.

[Anonymous No.8536224]

>>8528178
Hey buddy, being edgy is okay but being a faggot just makes you look like a bitch

[Anonymous No.8536225]

>>8535680
I think >>8535540 is referring to a "kiritsuke-shaped gyuto" or a k-tipped gytuo (double bevel) rather than a genuine Japanese kiritsuke (single bevel). The latter like you said, is a premium Japanese style knife which is why they all come in J-handle.

>>8534461
The handle is cheap garbage, but you can finish it with some wood products or something, do a bit of searching because I don't know much about it.

I hope you didn't pay too much for it, they're apparently incredibly common cheap knives in Japan. The blades are decent but the handles suck. I got one and returned it, the handle also wasn't sealed so water would've gotten in it and it would've rusted out under it. If yours has a large gap/hole I also suggest sealing it.

[Anonymous No.8536451]

>>8536225
>I hope you didn't pay too much for it, they're apparently incredibly common cheap knives in Japan.

Which knives are?

[Anonymous No.8536467]

>>8536451
>>8534307
>>8534461

[Anonymous No.8536499]

>>8536467
Do you know the specific maker, or are you just referring to knives that kind of look like that?

[Anonymous No.8536505]

>>8536499
The blades are fine, they just put very little effort into the handle, you can tell because it's untreated wood and if you took a picture of the top where the tang meets the handle i bet there would be some gaps that could let moisture in.

Real quality jap knives have finished wood and maybe a bone fuller, as well as generally well sealed where the tang meets the handle so no moisture gets in. Some of the nicer blades will even weld a stainless steel tang so it is even more moisture resistant.

[Anonymous No.8536519]

>>8536505
What should I fill that gap with? Wood glue?

[Anonymous No.8536536]

>>8536519
Beeswax and a littler mineral oil

[Anonymous No.8537193]

>>8536536
OK, thanks.

[Anonymous No.8537249]

>>8536184
Bump.

[Anonymous No.8537252]

>>8536184
they're beater knives.

Just stamped steel, nothing fancy.


They wont last forever but they'll cut stuff.

[Anonymous No.8537279]

I just got this knife as a gift and i never had any knife like this one before. Im an amateur cook... does it need some kind of special maintenance? im kinda scared of using it

[Anonymous No.8537294]

>>8537279
Looks like just a regular western-grind stainless knife with a weeb handle. It can be maintained like any other good knife (meaning, no power grinders, ideally a stone or a jig system like an edgepro when light maintenance isn't keeping it up to snuff), with regular light maintenance on a ceramic rod

It's nothing fancy so don't be afraid of it. It should be a good "first nice knife" to get good at proper maintenance. If you chip it or something, you can grind out the chips no problem. It's probably VG-10 or VG-1. VG-10 is a little more obnoxious to maintain but either of those will put up with abuse and hold a reasonable if not amazing edge.

Remember knives are just tools, they exist to serve you not the other way around.

[Anonymous No.8537301]

>>8537294
It looks to be under $100, so I doubt it's VG-10.

[Anonymous No.8537316]

>>8537301
>vg10 is a high end luxury steel
Some bad things will happen in September 2001 and again in September 2008 and again in November 2016

t. the future

[Anonymous No.8537321]

>>8537316

But November 2016 was the best thing to happen to the entire world in over a decade.

[Anonymous No.8537329]

>>8537321
t. unemployed aspiring coal miner

[Anonymous No.8537335]

>>8537294
I believe the Sekimagoroku knives are AUS-8

Not horrible, but not great.

[Anonymous No.8537338]

>>8537301
>what is tojiro

[Anonymous No.8537342]

>>8537316
>November 2016
t. Ahmed Gonzalez

[Anonymous No.8537348]

>>8537335
>>8537279

If the blade is AUS-8, then at least it won't have the same problems with chipping that other KAI knives tend to have.

[Anonymous No.8537356]

>>8537348
chipping is just a failure mode, like edge rolling. what you probably mean by "chipping" is like big ass chips (the nip version of "big ass gouges")

KAI and most other japanese knives marketed to the common housewife get "chipping issues" because retards use them as bottle openers and shit. you don't hear about this stuff happening to shigefusas and whatnot because if someone did that to their knife they'd be too ashamed to post it online

my sister's husband is a chef and has been using shun for like 15 years and they've served him fine

it's not my personal taste but people shouldn't be surprised when a different tool fails in a slightly different way than the tool they're used to. they just forgot the other tool failed too, it just looked different when it happened (pic related)

[Anonymous No.8537449]

>>8537356
> they just forgot the other tool failed too, it just looked different when it happened (pic related)
There's a difference from rolling an edge microscopically so you can fix it with a honing steel, and bending your knife's blade from abusing it. That knife has been abused. It looks like somebody tried to pry open a coconut with it. I have never seen a Wusthof fail that badly from normal cutting.

You may be right about KAI knives getting chipping simply because they are marketed to the more casual users. I have seen Shuns and Miyabis get toothy, chipped edges in the hands of amateur home cooks, but then again, while the users surely weren't that careful with them, I don't think they abused their knives either - at least not to the same extent as would put a huge fold like that on a Wusthof.

>KAI and most other japanese knives marketed to the common housewife get "chipping issues" because retards use them as bottle openers and shit.
The two people I know who have chipped Japanese knives in their collections don't use them as bottle openers, that I can say with certainty. They aren't really knife enthusiasts, but I guarantee that neither abused their knives THAT much, either.

>you don't hear about this stuff happening to shigefusas and whatnot because if someone did that to their knife they'd be too ashamed to post it online
Interesting point. I wonder how many $300+ "enthusiast knives" are getting chipped up and we aren't hearing about it.

[Anonymous No.8538209]

Does anybody know what japanese head chefs actually DO with their kiritsukes? Do they serve some special purpose? Or are they just some status symbol meant to scream HEAD CHEF?

[Anonymous No.8538213]

>>8537356
Jesus Christ ... looks like somebody used that knife to cut through an ox femur ... with the help of a mallet.

[Anonymous No.8538217]

>>8538209
The double edged tip allows for more fine cutting and allows for fancy trimming and also presentation type work.

It's basically an all around knife that can do a bit of everything, the double tip makes it more dangerous to use without really knowing what you're doing however, which is partly why the head chef is the only one to use it, as well as it being a status symbol.

It's like a Gyuto, Nakiri, and petty knife rolled into one.

[Anonymous No.8538289]

>>8536174
I have this knife actually, fucking great knife, 95% of my work is done with it. Light weight, blade puts on a hell of an edge, balanced as fuck, utilitarian. It's oddly one of my favorite knives. Seriously worth a buy

[Anonymous No.8538304]

>>8538217
More traditionally it is a hybrid of the Yanagiba, which is meant for slicing fish for sashimi/sushi, and the Usuba, for making thin cuts of vegetable.

Using both of the knives above is considered difficult and takes a lot of skill, using a combination of the two takes even more ability.

The double bevel Kiritsuke holds no such prestige as far as I am aware and is more intended for knife geeks that think the shape is cool.

[Anonymous No.8538326]

>>8533267
Remove it, it's a silly thing to have in the kitchen and will just ware or fall off

[mUffon No.8538367]

>>8533272
I am a cook in a 2 star michelin.

My first cafe job I used these just simply because they were the sharpest thing I could find and I had to prep melons all day. It honestly whatever feels good in your hand, what you can work fast and well with. Results with speed and lack of injury is all that matter.

For me now, the perfect knife is the << Wusthof Classic 7 inch Santoku >>. I can destroy on this knife, never cut myself and have had the same knife for 3 years in multiple michelin kitchens. This knife I could not support more <3

[Anonymous No.8538523]

Does the exaggerated belly of the Zwilling Pro make it harder to use?

[Anonymous No.8538527]

>>8528354
Any 8" knife will do, it's not hard at all to cut through a watermelon.

[Anonymous No.8538594]

>>8538523
I'll admit that I've been looking at the 10 inch Zwilling Pro almost exclusively for rock-chopping herbs ultra fast. Seems like an extremely frivolous expense considering that it's 150 bucks.

[Anonymous No.8538598]

>>8528354
I used this cheap 23cm Wusthof serrated for watermelons pineapples and fruit in general. I also used it for brunoise vegetables, slicing tomatoes and prep in general.

[Anonymous No.8538600]

>>8538598
shit sorry for the image size

[Anonymous No.8538604]

>>8538594
You could always get an F. Dick 1905 with a rounder profile and save yourself about $50.

[Anonymous No.8538608]

>>8538527
>>8538598
>>8528354
How about this big dumb bastard?
https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM

Handle is a bit shite, though.

>>8538604
Ha! Nice find. I think I'd still get buyers' remorse If I spent more than 30-40 on a knife with such a silly purpose, considering I already have a good amount of knives and this thing would be more of a toy. I also have a soft spot for Zwilling because I learned on my dad's 4-star set growing up and they were tanks.

[Anonymous No.8538618]

>>8538608
Why is it so cheap?

[Anonymous No.8538626]

>>8538618
Because it's a big 'ol ugly stamped stainless steel blade with a shit handle haphazardly stuck on the end. It's a pretty cool knife though, and doesn't afraid of watermelons.

[Anonymous No.8538662]

>>8538598
>>8538626
I found that serrated blades provide better control over your cuts, plus it's not very good for your edge to go through, roughly, 10 watermelons 15 pineapples 10 cantaloupes 40 kiwis 50 grapefruits and 50 oranges a day. The combinations of hard rind and acidity doesn't do a straight edge any favors.

[Anonymous No.8538670]

>>8538608
>https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM
what a beast i may have to get this

[Anonymous No.8538677]

>>8538662
Yeah, I use a long serrated bread knife for melons, too. I just saw that big Tojiro watermelon knife and thought it was hilarious and fun. What it does well, however, is being able to cleave those long-ass watermelons that you get at the end of summer in one go. Watch this guy carve some watermelon with a serrated knife.

https://www.youtube.com/watch?v=bcpBh0f4bzI

[Anonymous No.8538811]

>>8537252
Ok thanks. They'll be mistreated by my housemates anyway. Hopefully the women will be scared to use them since they're used to dull knives that shred onions.

[Anonymous No.8538924]

>>8538811
I have three of them. the blades are made from rather thin steel so they are quite flexible. they are really sharp from the factory though, and also pretty thin behind the edge. The handle is blocky and uncomfortable though. The sticker they come with on the handle is apain in the ass to remove and leaves behind sticky glue, better leave it on.

[Anonymous No.8538957]

>>8532303
>>8532804
>>8535321

I don't get it. What wrong with this knife besides that it is popular?

[Anonymous No.8539039]

>>8538217
incorrect
>>8538304
correct

you guys are still confusing k-tipped/kiritsuke gyutos and true single-bevel kiritsukes.

[Anonymous No.8539047]

>>8538957
>I don't get it. What wrong with this knife besides that it is popular?

It used to cost about $20. Since it become popular it now costs $40 or more.

All the other foodservice knives (which are identical to it in all respects) still cost $20.

If you want one of these then get a Dexter-russel, Bakers and Chefs, or any of the myriad other identical knives for half the price. There's nothing special about the Victorinox brand, it's just a generic line cook's knife. Visit a restaurant store and there will be half a dozen brands just like it. But cheaper.

[Anonymous No.8539211]

Is there any reason I shouldn't use this tanto in the kitchen?

[Anonymous No.8539214]

>>8539211

One onion and the strings on the handle will smell for the rest of your life.

[Anonymous No.8539217]

>>8539214
this, working with chicken? Now you've got raw chicken goo in the handle. Fish? Etc.

Not hygienic and certainly not to be used in a professional kitchen where you're more concerned about contamination.

[Anonymous No.8539427]

>>8539211
That's an assault knife meant fer killin people.

[Anonymous No.8539475]

>>8539211
negative knuckle clearance
can't rock chop
unhygienic
not as sharp as anime fans think
you lack the knife skills to make up for all the problems

[Anonymous No.8540476]

>>8538604
I just ordered one of these. Wish me luck.

[Anonymous No.8540864]

>>8539047
https://www.amazon.com/dp/B008GRUNOC/?tag=thesweethome-20&linkCode=xm2&ascsubtag=SH384

new meme knife?

[Anonymous No.8540876]

>order knife from Amazon
>just tossed in a box with a couple air bags
>cuts through its sleeve in transit

[Anonymous No.8540892]

>>8540876
This same shit happened to me not too long ago. It ended up bending the tip of a $160 Wusthof Ikon because the knife poked through the box. I thought that a Wusthof would at least come shipped in its own knife box, like all other knives, but they shipped it in bulk packaging with a cardboard sleeve on the blade and a thin plastic bag around that.

Another thing that pisses me off is that the motherfucking seller has a 100% positive feedback rating listed, but when I actually started reading the individual feedbacks, I realized that there was a remarkably high rate of negative customer experiences. Amazon just scrubs them from the seller's record because an item was "fulfilled by Amazon." OK, well how about a fucking feedback system where we can rate Amazon's warehouse monkeys??? The feedback system is totally meaningless when a seller does all their business as "fulfilled by Amazon" transactions.

I'm just about done with using Amazon permanently, and it's got nothing to do with the prices. I'm just sick of receiving counterfeit goods, which Amazon sells prolifically on their website, broken items from shit packaging, and the shit shipping speeds don't help either (I used to have Prime and about 40% of my orders didn't get delivered in 2 days - and of course they don't refund shipping, since it was "free shipping," at $100 a year).

[Anonymous No.8541342]

>want a masamoto ks
>can't find any for sale

Thinking I might settle on a French sabatier, but I'm having trouble finding one that lacks a full bolster. Anybody have any ideas?

[Anonymous No.8542083]

>>8540892
I don't get anything on amazon other than stuff where it wouldn't matter if it was fake or not
>>8541342
looks like JCK has them, or are you saying you can't find any locally?

[Anonymous No.8542861]

>>8528206
ah ok that is probably the only thing i dislike about mine so thats cool. good knife, enjoy!

[Anonymous No.8543026]

>>8542083
>looks like JCK has them
The 240mm gyuto is sold out and not available for backorder.