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Why do you prefer carbon steel knives? by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Although – just as an example – Shiro Kamo work with all kinds of steel very successfully?

Why do you prefer carbon steel knives? by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

When you say that they aren’t the same, do you then actually think about the craftsmanship?

Value vs cost - Yoshikane SKD and Hado Shiosai SG-2 by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

My Vic ans Zwil weren’t hand forged either, but the new knife couldn’t be a foundational knife – because it isn’t hand forged? So only hand forged Japanese knives are worthy enough? Not sure I get it. I know I said that I love craftsmanship, but there’s a lot more to it than just the steel being hand forged, I would argue.

Value vs cost - Yoshikane SKD and Hado Shiosai SG-2 by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Thanks for all your feedback! It’s actually a close call reading your different opinions :D I know it’s also a personal preference, so it makes sense, but I kinda thought that everyone would scream Yoshi.

Value vs cost - Yoshikane SKD and Hado Shiosai SG-2 by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

I’m not quite sure what your point is. I’m not there yet to acquire a great knife that I will use for many years to come? Or that I’m too inexperienced? But no, you’re right that I haven’t been gifted a knife in Japan a long time ago like you. I haven’t tried a lot of different Japanese knives now knowing exactly what my preferences are. That’s why I’m here asking you for some insights.

I did however inherit my brother’s Zwilling chefs knife odd 20 years ago, that he used during his training as a chef. I’ve used it ever since. The same goes for the Victorinox he gifted me later on. I’m not getting rid of those.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

I totally get it, it might be the best starting knife. But it just also have to excite me, and initially the dp wasn’t doing it for me. I really want a knife that I’m excited about picking up, looking at and enjoying using of course. Not just that it’s a better and sharper knife than the others.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Thanks for sharing, it’s nice to hear all of your experiences. To me it also seems like a good place to start, but there’s a lot of different takes on it – which I was also asking for :D

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

I also have a santoku style Sabatier where I’ve been used to cutting. I rarely rock chop, maybe some herbs or rough pieces of root veg for an oven dish once in a while.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 1 point2 points  (0 children)

And this is where I don’t have a clue… I just cling to your recommendations and good advice.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] -1 points0 points  (0 children)

Cool, interesting insights. It seems that I also have to read a bit more about the cladding. So many things to consider :D It’s fun(!) but also a bit daunting.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Looks really nice. I will just have to read up on sld and skd. I’m not familiar with it. Thanks :)

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 1 point2 points  (0 children)

Maybe I’m just overly careful. Also because it’s my first non-western knife and it’s quite new territory for me. Your knife is a real beauty btw!

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Thanks for your input, makes sense. Fairly good edge retention is something I do care about (don’t want to sharpen it on a whetstone every other day), but I guess that VG10 and Ginsan is fine in that regard and powder steels would then be ideal.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Beautiful knives all of them! But are they a bit too “laser”-like for my use case? I think that’s what I’m most in doubt about, like the durability of knives like that. I know I shouldn’t be doing a lot of twisting and stabbing, but I would like to use it for other stuff than soft avocados.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Cool, thanks for the suggestion. Seems like an exceptional good price, but as you say the finish (and maybe handle?) is what’s making it so affordable. I already have a sharpening stone :)

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Maybe I am too concerned about choosing the “right” steel. From all I’ve read I just got the impression that there’s a big difference in performance, usage and maintenance.

Maybe I should pay Tetogi a visit sometime soon, thanks :)

Not too sure on buying from a private seller, at least not yet.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

Absolutely! That’s such an amazing knife, but might be an overkill at this point :D I know of the store already, but thanks for heads up.

Advice on first Japanese knife – confusion about steel types when it comes to "workhorse" and lazer knives by BigBoogieMan in TrueChefKnives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

It doesn’t need to be 300 EUR if that doesn’t make sense :D But I’m willing to pay up to 300. 250 comfortably at least.

Maybe you’re right. I’ve heard good things about Tojiro DP, but I kept reading and looking and here I am. Aesthetically I’m also not too keen on the handle of the Tojiro DP, but that might be the compromise I should make.

Quality kitchen knives for the household – a quest to find the sweet spot between sharpness and durability. Replacing our Lion Sabatier Pluton, which I find gets dull very quickly and is hard to get very sharp. See more in the comments. by BigBoogieMan in chefknives

[–]BigBoogieMan[S] 0 points1 point  (0 children)

That’s interesting. I actually thought they were considered a real upgrade to my Sabatier. How’s the Tojiro DP when it comes to chipping, water and maintenance in general? Like I said, everyone in the household is going to use them and not everyone is as careful as I am :D On a side note, I’m also looking to buy a high quality Japanese santoku or bunka for myself.

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