Knives.... what to get

Koffee_Kosmo · January 2013

If you like Japanese knives I have found a Japanese site ( in English ) that offers many brands of je highest quality that just never get exported But they will source and ship - http://japanesechefsknife.com/ KK

Kelsey · January 2013

Thanks KK, I think that's the one CH was referring to above. Speaking of which, CH sent me a link via PM to a forum discussion that was interesting, wide ranging and reminiscent of our own 'what ifs'. From that I've been looking at a few different knives, but the current stand out is this: http://www.chefknivestogo.com/riulst25gy.html Which I quite like for the depth of blade, which would probably work well with my grasp....

Brett H · January 2013

Nice! My next purchase will be a Shun Classic because I love their look, feel, and I'm tired of bloody chefs telling me that they are awesome. I love the Wusthofs for the ease of care and ease they do everything but every cooking course I do some smartarse tells me Oooo, you got to get into the Shun. Just for once I want to say yep, I got their classic chefs knife and it looks bloody amazing on the wall! :rofl:

on 1358906342:

Thanks KK, I think that's the one CH was referring to above. Speaking of which, CH sent me a link via PM to a forum discussion that was interesting, wide ranging and reminiscent of our own 'what ifs'. From that I've been looking at a few different knives, but the current stand out is this: http://www.chefknivestogo.com/riulst25gy.html Which I quite like for the depth of blade, which would probably work well with my grasp....

coffeehorse · January 2013

My main issue with Shun Classic is price/performance. Hiromoto are 50/50 bevel while Shun Classic are right-handed, with a 60/40 bevel. If you like the weight and balance, the classic's aren't actually 'bad' value for money, especially if purchased from Everten in the US. However, the 50/50 bevel of the Shun Elite, much better balance, better steel and better handle materiels mean the 15cm petty (vegetable knife) is hard to look past. Kelsey - have you held many wa- knives? The only thing about the handles is that you either love or hate them. That looks a little 'fat' along the blade - compare it to the shape of a standard Gyuto and you might be surprised - see http://www.chefknivestogo.com/higykn24.html for the one I use. My only thinking left on the richmond is that it's a good looking knife and a reasonable pricing proposition, but a little bit of a strange 'first'. - http://www.chefknivestogo.com/kagigy24.html is a little expensive but looks like a good traditional gyuto.

Koffee_Kosmo · January 2013

I like these professional knives fom Japan at fair prices - http://japanesechefsknife.com/KANETSUGU.html

coffeehorse · January 2013

on 1339380626:

Make sure you try the plastic fantastics because there is a good reason they are the mainstay of many industrial kitchens.

This is the most under-rated comment in this thread. Having tried the Pro-M series, I thought they were 'an orrific' knife. Chef's Armoury used to sell them (I've noticed they don't any more), and despite being fairly sharp and made of good steel, they were pretty 'plasticky' in balance. They are compelling if you love the balance of Global knives but not the blade flexibility, though they've got about half the flex of the Global range, which is too much for my liking. One thing in their favour is that they're much better finished than a lot of the 'artisan' knives - many Japanese knives are sold with grind marks and a fairly rough edge on the basis that anyone who buys one will be able and willing to put an edge on themselves. This is especially true of the high carbon knives, which need oiling and sharpening regularly, rather than once every few months (or once a year if you're lazy). If you're buying your first knife, a good bit of advice on most forums is that it should be made of VG10, a stainless steel designed in Japan specifically for chefs and the cutlery industry. If a Wusthof holds a 1/10 sharpness edge (Initial Cutting Performance) for 7/10 time (total card cut), VG10 might hold a 7-8/10 edge for 9/10 time, while blue/white high carbon steels like R2 will hold a 8-10/10 edge for 5/10 time. As the charts @ http://www.minosharp.jp/catra/index.html show, sharpening a knife to a really nice edge actually increases the amount of time it stays sharp - contrary to the popular belief that if you 'sharpen a knife too much' it ' goes really blunt faster'. VG10 is low maintenance (hard to rust), while high carbon needs working to get a nice patina on the knife (if you care), needs sharpening more regularly and oiling more regularly, and is the kind of thing you can chip or rust if you don't know what you're doing - actually it's hard to create a nice even edge on high carbon steel if you don't know what you're doing, so it'll have 'blunt patches' compared to a less skillful job of a VG10 edge.

Koffee_Kosmo · January 2013

I use a set of Vitrorinox Swiss knives ( may have noted that in an earlier post? ) The knife I use 90% of the time is the 165mm blade KK

Kelsey · January 2013

on 1359002643:

Kelsey - have you held many wa- knives? The only thing about the handles is that you either love or hate them. That looks a little 'fat' along the blade - compare it to the shape of a standard Gyuto and you might be surprised - see http://www.chefknivestogo.com/higykn24.html for the one I use. My only thinking left on the richmond is that it's a good looking knife and a reasonable pricing proposition, but a little bit of a strange 'first'. - http://www.chefknivestogo.com/kagigy24.html is a little expensive but looks like a good traditional gyuto.

No, I've been using a set of cheapo single-mold stainless steel RACOs. I've played around with the Shuns and Kasumis a little and liked the feel of the wa handle. But I'm not really fussed - I liked the look of the one you own. What I liked about the Richmond was the deeper cutting blade, which would suit my pinch grip better than a shallower blade.

C-man · January 2013

"Cheap Sth American Chef's Knife (about $15, i have about 6 of them, take a good edge, strong and take rough treatment.)" Where can I buy these? thnx C-

galumay · January 2013

C-Man, I got them from Chef's Warehouse in Sydney, 111-115 Albion Street Surry Hills 2010 Near the intersection of Albion and Riley Streets Tel: 9211 4555 They sell to the trade mainly, but do sell retail as well. They dont have a web site but if you rang them they are very helpful and passionate people.

Kelsey · January 2013

I have a cheapo $5 Kiwi brand Thai santuko style knife. Wicked sharp when new but dies in a few months. Accidentally cut through a bone in a pot roast with it.

C-man · January 2013

on 1359167095:

C-Man, I got them from Chef's Warehouse in Sydney, 111-115 Albion Street Surry Hills 2010 Near the intersection of Albion and Riley Streets Tel: 9211 4555 They sell to the trade mainly, but do sell retail as well. They dont have a web site but if you rang them they are very helpful and passionate people.

Will do thanks bro.

C-man · January 2013

on 1359167538:

I have a cheapo $5 Kiwi brand Thai santuko style knife. Wicked sharp when new but dies in a few months. Accidentally cut through a bone in a pot roast with it.

So after all this long thread that is what you ended up with?

Kelsey · January 2013

No, it's something I've had before, but can only find at an Asian grocery outside the Vic markets.

GaryatGala · January 2013

I can recommend ceramic knives. Very hard metal. Have had a set since 3 months ago and have never even need honing yet. Con? Do not cut on bone or steel on these things. If they do get blunt, they will need proffessional sharpening, then they,re good to go again. The brand i got is Keyocera.

Brett H · January 2013

Okay, had to do it:

I'll let you know how they compare but truly there is no comparison. There's nothing I wouldn't be afraid to throw at the Wusthof but the Shun... Feels nice. I'm not going to prep a 20kg bag of carrots but Ill have a play. The Shun is almost too beautiful to use where as the much heavier Wusthof say's "cleave me," and "pffft, I could so cut that!"

Kelsey · January 2013

I know what you mean - when I tried both side by side, the Shun felt extremely nice to use, but the Wustof was definitely hardier.

Brett H · January 2013

Immediate verdict is exactly as we've predicted! It's a very different feeling knife to the Wusthof... Finer blade and and different balance. Fun to use and a lovely extension of the arm. Definitely not for the budget conscious however and I can't help but feel that a chunk of the asking price paid for the name.

Kelsey · May 2013

I MUST CUT ALL THE THINGS!!! [attachimg=1] [attachimg=2] [attachimg=3]

Brett H · May 2013

Looks great!! Real artisan stuff and plenty do years worth of homing on that blade. Now... How are you going to keep that bad boy sharp?

Kelsey · May 2013

I'll be getting a set of water stones in a variety of fineness and learning how to sharpen. They're next on the list.

Brett H · May 2013

on 1369900046:

I'll be getting a set of water stones in a variety of fineness and learning how to sharpen. They're next on the list.

Yep! I have a 240/600 and a 1000/6000. Don't forget the leather strap for finishing and you'll be in awe of how sharp quality steel can be.

UNM · June 2013

The recent addirions to my kitchen knife drawer J A Henckels. Oh so sharp! What a pleasure to use Edit, removed duplicate attachments

Brett H · June 2013

Nice UMN. Here is my latest addition finished today by me: handle is in Queensland Picture Jasper. This one is a Wusthof 16cm. There is a 20cm in black jade on the bench. My wife doesn't put my new Wusthofs through the dishwasher any more because evry time a handle broke I'd buy me a new and improved version... On her credit card >:D. These have now been saved from the recycle bin.

UNM · June 2013

Why, oh why did they let me play with anything sharp? It always ends in tears. Will they never learn?

Kelsey · June 2013

Had the first opportunity to carve with my new toy yesterday. Went through a wagyu blade roast like it was butter. The thinnest I've ever been able to carve a roast.

Brett H · June 2013

Okay... Newest edition! This was my Wusthof Classic 20cm Chefs knife the my darling wife placed in the dishwasher every time she used it :'( :pan Remove handles, add Black Jade and voila... Loverly to use!

derrilex · June 2013

Custom handles Brett ? Me like :thumb:

Brett H · June 2013

on 1372113263:

Custom handles Brett ? Me like :thumb:

Yep!! Tres proud!

UNM · June 2013

How did you attach the handles to the knife? I have an old Sabatier in need of similar attention. Also iare they dishwasher safe?

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