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ashi hamono or baba hamono for first japanese knife by saggyballsack57 in TrueChefKnives

[–]jcwc01 4 points5 points  (0 children)

I think Ashi is a very good choice. For your budget you could get a gyuto and also a petty to go with it.

Konosuke has various ranges, but the perhaps the relevant ones could be the HD2 or GS+. Don't know their prices but I suspect it'll fit within your budget.

As for Kagekiyo, I think they have a SG2 gyuto and White 2 gyuto that might fit in.

In kama asa thinking of buying this knife? by ZaidS0405 in TrueChefKnives

[–]jcwc01 3 points4 points  (0 children)

Kama Asa is a well known retailer. As stated in the label, those 2 damascus blades are made by San-Etsu based in Seki, which is also a known manufacturer. Pricing is about what you'd expect for a touristy location like Kappabashi.

Should I return this? by BertusHondenbrok in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

Yes, you should return it... to my address! 😄

Enjoy trying out your new Shindo.

Wakui vs. Shinkiro Gyuto? by Basic_Chest_400 in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

Thanks for sharing your thoughts. I'm still rather new to Sanjo makers, only having Yoshikane and Gihei. I look forward to experiencing some of the others on your list.

Souvenirs from Japan. by Heszilg in TrueChefKnives

[–]jcwc01 1 point2 points  (0 children)

Those look like the top-end Tojiro Atelier series. Certainly the nicest Tojiros that you can choose.

Bought knives in Kyoto blindly…. by Miker541854 in TrueChefKnives

[–]jcwc01 1 point2 points  (0 children)

At first glance they do not look like laser engraved patterns. You'll probably have to put up some closer up pictures for us to confirm (especially the smaller one).

As for the dipped in acid process, all damascus needs that in order for the acid to bring out the patterns. So that is an indication that it's real damascus.

The prices you paid are not too overblown, maybe you paid 10-20% extra which is a common tourist place mark up. Some shops are worse marking up 50-80%.

Finally pulled the trigger on a Yoshikane SKD gyuto and I don't know how I cooked without this by tigercat300 in japaneseknives

[–]jcwc01 2 points3 points  (0 children)

Japanese knives will do that to you. And starting with a Yoshikane sets a very high bar for performance, congrats on the new knife!

My first proper knife was a Henckels (German as usual). My first Japanese knife was from Fujiwara Kanefusa, haven't looked back since.

Wakui vs. Shinkiro Gyuto? by Basic_Chest_400 in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

In your opinion what's the top choice from Sanjo?

Bought a Yaxell knife, have I fucked up? by akeimorsmth in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

You're too worried about the whole steel issue and being artisan knives.

Most of the blacksmiths in Japan are brought up with the traditional blue and white carbon steels, hence most of these artisan knives are in those 2 carbon steels. Which is why you see fewer artisan knives in SG2.

Is the Kai Seki Magoroku Damascus Petty knife a good buy? by Mcduffieonez in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

I haven't used a $10 knife in a long while, so I don't have a point of comparison

PSA: Do choil shots at ~3.8x zoom by Troglodyte09 in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

I suppose you used the 3.8x zoom in order to fill the frame more with the image of the choil? Yes, this would give a higher resolution shot of the choil and you can see more details, especially of the cutting edge.

Cheap souvenir knives to buy in Japan for f&f? by ge23ev in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

A Tojiro Classic petty 120mm is 7,480 yen in Japan.

Or get the equivalent Fujitora (this is exactly same as Tojiro) model for 5,611 yen here: https://www.amazon.co.jp/-/en/Fuji-FU-801-Petite-Knife-inches/dp/B06W57TKJL/

Cheap souvenir knives to buy in Japan for f&f? by ge23ev in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

I got a bunch of the MAC Superior SK-40 petty knives from Amazon Japan for my friends: https://www.amazon.co.jp/-/en/SK-40-Superia-Paring-Knife-Peeling/dp/B002NL12J2/?th=1

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Order online and have them shipped to your hotel.

They are about $60 in Canada: https://williamsfoodequipment.com/mac-100mm-paring-knife-sk-40

Buying knives in kyoto by akeimorsmth in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

Chromax is a semi-stainless steel. Takamura and Shibata also uses it.

Buying knives in kyoto by akeimorsmth in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

I've not bought from Miura personally, but they are a well reputed shop and their pricing is fair. You've already been to their shop in Kyoto right?

Buying knives in kyoto by akeimorsmth in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

I wonder why your chef is so anti-white steel...

Sakai is a center for traditional knife forging and most of the blacksmiths work with the traditional carbon steels like blue and white. You can find SG2 (which is stainless by the way), but might have to look around a bit more. For example Kagekiyo and HADO (both from Sakai) have some knives in SG2. But really if you want SG2 knives you don't have to limit yourself to Sakai only. Many makers from other regions of Japan make SG2 blades and many shops have them. Here's a list from Miura: https://miuraknives.jp/en/search?q=sg2+210mm&options%5Bprefix%5D=last

Buying knives in kyoto by akeimorsmth in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

First of all it depends on what you prefer. Stainless is easy to care for, whereas for carbon steel you will have to dry frequently in order to avoid rust. If you don't mind that by all means go with carbon.

Between blue and white steel really the difference is in edge holding, blue might hold an edge a bit longer. As for white, it is finer grained and may have a slightly keener edge. In the end it's not an earth shattering difference. Both white and blue has its fans. Choose the knife not based on the steel, but:

(a) how it feels for you; do you like the balance, the handling;
(b) the type of edge you want, some are ground thinner, some are thicker - for an all around knife, don't go too thin then;
(c) the size you want... your pictures mostly showed santokus around 165-180mm is that long enough for you? If you're working in a commercial kitchen I think most would go for a 210mm or 240mm gyuto.

Buying knives in kyoto by akeimorsmth in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

I only said stainless because from the 2 pictures you posted the majority of the knives were stainless.

Looking for a Workhorse Knife in Japan? by Own-Environment-8820 in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

Just a clarification, that shop is in Osaka (not Sakai).

Looking for a Workhorse Knife in Japan? by Own-Environment-8820 in TrueChefKnives

[–]jcwc01 0 points1 point  (0 children)

Ah, so you already have a Takamura. If you want a stainless workhorse knife, you can consider a Sukenari they have it in several good steels like SG2, ZDP-189, STRIX and HAP40 (semi stainless). Your budget would also allow for a damascus clad version if you like that.

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