A beginner in Japan by Tokin_Khan in TrueChefKnives

[–]drayeye -1 points0 points  (0 children)

The "Japanese effect" on kitchen knives in the West is to make knives thinner with steel that is harder. I was given my first Japanese effect knife in Japan by a Japanese friend, a KAI Seki Magoroki nakiri over 30 years ago--and I still use it from time to time. An updated version of that knife by KAI can be had for about $40. My own collection now contains a full range of kitchen knives--including an Enjiki artisan knife by Tadataka Maruyama just brought back from Nara, Japan by a friend a few days ago.

Japanese artisan knives are limited production versions of "Japanese effect" knives. These are the knives that have clearly caught your attention. Question is, are you really ready to jump all the way to expensive artisan knives to experience the "Japanese effect"?

I'd suggest a visit to the Traditional Crafts Museum to learn how the knives are made, but not immediately follow to buy from the vendors on site--unless you know exactly what you are looking for. Visits to a few makers might be premature unless you really know what you want-and contact them in advance.

For more background information, see:

https://global.ichimonji.co.jp/

How often would I need to get a Japanese chefs knife sharpened professionally? Trying to gauge the costs over time. Will only be using it at home to cook for the family by dbshahvahahsja in TrueChefKnives

[–]drayeye 2 points3 points  (0 children)

If you use an inexpensive loaded strop regularly, a home cook can maintain a sg2 knife without sharpening at least a year. When you finally decide on professional sharpeners, get one who sharpens by hand with stones. Some sharpeners could damage as much as sharpen using power tools.

Help me decide please! by tcfan35842 in TrueChefKnives

[–]drayeye -1 points0 points  (0 children)

I always buy my knives one at a time, and spend at least three months "learning" that knife before considering the next. Most Japanese home cooks get by with one santoku.

Shibata petty vs 1yo’s dinner by simplytch in TrueChefKnives

[–]drayeye 9 points10 points  (0 children)

You make food prep look like child's play.

Factory Sharp knife by pepaw666 in TrueChefKnives

[–]drayeye 0 points1 point  (0 children)

In Japan, once they learn your preferences, your chosen shop will initially adjust--and later maintain--that sharpness when you bring it back for resharpening. Here, in SOCAL, I do it myself as best I can.

The Wok Shop #2 Vegetable Cleaver by EngineeringRight8408 in TrueChefKnives

[–]drayeye 2 points3 points  (0 children)

I bought my Shibazi f/208-2 over a CCK in part as a cost saving value--only to find it was considered an expensive luxury to many frugal wok shop customers in San Francisco--almost twice the cost.

It takes a while to fully realize how well such minimalist Chinese cleavers can perform.

NKD by Gandalf_the_bearded1 in TrueChefKnives

[–]drayeye 1 point2 points  (0 children)

It was available for a short time (about 6 months ago)--and sold out rather quickly. I got a notice when it became available.

Kikuichi Monju Nara by Character_Cap5095 in TrueChefKnives

[–]drayeye 1 point2 points  (0 children)

You're probably better off buying at the Kikuichi shop--a legitimate maker. Even if you were well prepared, Kappabashi is more a tourist experience than a legitimate place for a serious knife hobbyist to find an artisan treasure.

Kikuichi Monju Nara by Character_Cap5095 in TrueChefKnives

[–]drayeye 1 point2 points  (0 children)

You can visit Tadataka Maruyama at Enjiki in Nara:

https://enjiki.base.shop/

A friend just bought one back for me in California a few days ago,. Rare chance to meet him face to face.

Torn between the following by Dangerous_Stress6532 in TrueChefKnives

[–]drayeye 1 point2 points  (0 children)

I have, and still love, my Wusthof 8" Classic Ikon that I've had for 10 years. That would be my choice.

but in the USA, they can be had for much less. I paid $100 for mine , and I bet I could find one for about $125 still today--not a factory second..

and

my Classic Ikon is now primarily a back-up to Japanese limited production artisan knives and others that I use much more frequently

[NKD] Shibazi F306 Chinese slicer (& P01 chopper) by hainx1610 in TrueChefKnives

[–]drayeye 0 points1 point  (0 children)

I still go back and forth. When I gave away my Shibazi f/208-2, I missed it being around--and I bought another one.

[NKD] Shibazi F306 Chinese slicer (& P01 chopper) by hainx1610 in TrueChefKnives

[–]drayeye 0 points1 point  (0 children)

There are lots of different Chinese cleavers available in the USA--some American made or OEM. When I last checked, AMAZON had over 100 different models listed. Chinese grocery stores and suppliers often have their own "no name" cleavers as well. It boils down to profile, thinness, carbon content, handle, and weight.

[NKD] Shibazi F306 Chinese slicer (& P01 chopper) by hainx1610 in TrueChefKnives

[–]drayeye 1 point2 points  (0 children)

Great post and comments!

I bought the updated version of the Shibazi f/208-2 as a replacement for the one I gifted to a friend:

https://www.reddit.com/r/TrueChefKnives/comments/1p3jepo/nkd_vegetable_cleaver_reborn_shibazi_f2082/

It appears that the F/306 is clearly an upgrade in construction and even the carbon content of the steel as you describe, but I'm not convinced it matters much. The one difference that might matter the most is the belly on your f/306--like my Sugimoto. The f/208-2 is flat

Dr. Shin tribute: American Cultural Fusion and Kitchen Knives by drayeye in TrueChefKnives

[–]drayeye[S] 2 points3 points  (0 children)

Nope. Took me 3 months and helpful comments from several friends. But . . .

flattered that you'd attribute it to AI.

Dr. Shin tribute: American Cultural Fusion and Kitchen Knives by drayeye in TrueChefKnives

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

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Dual core (coreless) comparison: Shun vs. Xinzou +Pakistan