ronnie_suburban wrote:If anyone who needs a knife has a little extra cash sitting around, this may be just the thing . . .
budrichard wrote:Kramer and his knife offerings plus success have gone to his head!
I have no problem with someone ca$shing in on success, its the American Way but this is absurd!
There is no $50K value in this knife and to offer this knife at that price, well I’ll leave you to offer judgment.
I have a Honyaki from a maker judged the best in Japan, Custom ordered and delivered at a fraction of the Kramer price. These knives do not usually get out of Japan because of the price and the Japanese believe we are not worthy.
I guess Kramer feels we are not worthy also.
-Richard
G Wiv wrote:ronnie_suburban wrote:If anyone who needs a knife has a little extra cash sitting around, this may be just the thing . . .
My thought was, take the $50,000 and buy 1500 Victorinox Swiss Army Fibrox Pro 8” Chef's, the perennial Cooks Illustrated winner, and give them to people with dull kitchen knives. Virtually everyone, with a few exceptions, who cooks at home.
The world would be a better place.
G Wiv wrote:I'm guessing a few have already seen this, worth a watch. How To Use Every Japanese Knife | Method Mastery | Epicurious
thaiobsessed wrote:As much as I've been drooling over Ronnie S's delicious meals posted in the 'Coronavirus cooking'/'What are you cooking for dinner tonight threads', I've also been drooling over those gorgeous Japanese chef's knives. I'm planning to ask for a new knife for the holidays and I was hoping fellow LTHers might weigh in. My current work horse is a 10 inch chef's Wusthof knife (designed by Mr. Bridge from Bridge Kitchenware in New York) that I've had for about 18 years. I think I'm ready to up my knife game and I'd love to have something that makes finer cuts easily. Anyone have recommendations for knives they love?
the Chef Knives To Go forums wrote:
1)Pro or home cook?
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
3) What size knife do you want?
4)How much do you want to spend?
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
6)Do you prefer Western or Japanese handle?
7)What are your main knife/knives now?
Are your knife skills excellent, good, fair?
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
10)Do you know how to sharpen?
ronnie_suburban wrote:thaiobsessed wrote:As much as I've been drooling over Ronnie S's delicious meals posted in the 'Coronavirus cooking'/'What are you cooking for dinner tonight threads', I've also been drooling over those gorgeous Japanese chef's knives. I'm planning to ask for a new knife for the holidays and I was hoping fellow LTHers might weigh in. My current work horse is a 10 inch chef's Wusthof knife (designed by Mr. Bridge from Bridge Kitchenware in New York) that I've had for about 18 years. I think I'm ready to up my knife game and I'd love to have something that makes finer cuts easily. Anyone have recommendations for knives they love?
The knife forum I frequent offers this list of questions to help folks make focused recommendations. If you don't mind answering the ones you haven't already answered, I can do my best to provide some guidance. I think critical ones are size, handle style, budget and stainless vs. reactive.the Chef Knives To Go forums wrote:
1)Pro or home cook?
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
3) What size knife do you want?
4)How much do you want to spend?
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
6)Do you prefer Western or Japanese handle?
7)What are your main knife/knives now?
Are your knife skills excellent, good, fair?
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
10)Do you know how to sharpen?
=R=
=the Chef Knives To Go forums wrote:
1)Pro or home cook?
Ha ha (home cook)
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
I think a Gyuto or Santoku (I've seen commends that a Santoku is better for vegetables, a Gyuto for meat--not sure if that's true but the Gyuto shape appeals to me more)
3) What size knife do you want?
Around 8 inch
4)How much do you want to spend?
Good question--I know nice knives can get pricey but probably not over $300
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
It's my understanding that stainless are easier to maintain but reactive carbon holds an edge better. I'm nervous about ruining a reactive carbon knife by not maintaining it properly. I think I'd lean towards stainless or stainless clad over reactive carbon (or high carbon stainless if that holds an edge well). I'd take suggestions on this point
6)Do you prefer Western or Japanese handle?
I'd like to try a Japanese handle
7)What are your main knife/knives now?
2 Wusthof knives (8/10 inch chefs knives)
Are your knife skills excellent, good, fair?
I'd say pretty good
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
Push/pull cutter
10)Do you know how to sharpen? I have a whetstone and I used it to sharpen in the past but have been using an electric sharpener for western knives recently (Trizor XV but know that is a big no-no for a good single bevel Japanese knife). So, I'd say, I'm committed to brushing up on my sharpening skills.
Evil Ronnie wrote:Great thread…in the mid-80’s, I bought my first Japanese knives, Misono. 2 ea 11” slicers, 1 high carbon Swedish steel and 1 stainless, and later a few Sankuto’s. Next, I made a huge investment in a set of Misono ice chisels.
Fast forward to 2017, I put $$$ into 6-7 various Kikuichi knives which are really a pleasure to use for the meticulous standards of The Everglades Club and everyday cooking at home. Like Ronnie said, you better be prepared to learn to sharpen them on whetstones. ( Back in the day, we were taught to sharpen our “Western” knives on oil stones.)
Word on the street is that Ronnie is the whetstone master.
But I’ve got to say… I stood in kitchens for 40 years and watched immigrant cooks from all over the planet do miraculous knife work with $15 plastic handled Swiss Victorinox or Forchner. Badges…we don’t need no stinkin’ badges.
Having said all this, my every day go to knives (cooking as a civilian) are 3 Kikuichi, 3 Dexter Russell and a Wusthoff.
thaiobsessed wrote:Thanks Ronnie S for the set of questions and E Ronnie for the great comments.
I've never worked in a professional kitchen but I've seen accomplished home cooks work magic with cheap knives!
I'm looking to have some fun with dinner prep but (hopefully) not start a crazy expensive knife habit . . .
Xexo wrote:Are you right or left handed?
Not all Japanese knives are a 50/50 grind.
Handles. Left handed peoples have issues with some handles.
thaiobsessed wrote:1)Pro or home cook?
Ha ha (home cook)
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
I think a Gyuto or Santoku (I've seen commends that a Santoku is better for vegetables, a Gyuto for meat--not sure if that's true but the Gyuto shape appeals to me more)
3) What size knife do you want?
Around 8 inch
4)How much do you want to spend?
Good question--I know nice knives can get pricey but probably not over $300
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
It's my understanding that stainless are easier to maintain but reactive carbon holds an edge better. I'm nervous about ruining a reactive carbon knife by not maintaining it properly. I think I'd lean towards stainless or stainless clad over reactive carbon (or high carbon stainless if that holds an edge well). I'd take suggestions on this point
6)Do you prefer Western or Japanese handle?
I'd like to try a Japanese handle
7)What are your main knife/knives now?
2 Wusthof knives (8/10 inch chefs knives)
Are your knife skills excellent, good, fair?
I'd say pretty good
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
Push/pull cutter
10)Do you know how to sharpen? I have a whetstone and I used it to sharpen in the past but have been using an electric sharpener for western knives recently (Trizor XV but know that is a big no-no for a good single bevel Japanese knife). So, I'd say, I'm committed to brushing up on my sharpening skills.
ronnie_suburban wrote:Hope this helps. If you want more info or have questions, please let me know.
gojis25 wrote:Hi all,
Am after a couple of decent folded steel Japanese kitchen knives for the wife for Xmas. Your larger kitchen knife and then just a small one. Found this site earlier with tons of Japanese brands but no idea if any are actually decent or not
Any recommendations would be appreciated japanese knives blog. $250 max would be ideal for both of the knives together.
Thank you.
1)Pro or home cook?
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
3) What size knife do you want?
4)How much do you want to spend?
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
6)Do you prefer Western or Japanese handle?
7)What are your main knife/knives now?
Are your knife skills excellent, good, fair?
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?
10)Do you know how to sharpen?
Dave148 wrote:A Wooden Knife Sharper Than Steel? Scientists Say So.
https://www.nytimes.com/2022/04/11/us/h ... ticleShare
at their website, knifesteelnerds wrote:. . . So their hardened wood knife showed superior sharpness because they made it sharper. They didn’t do comparisons of how sharp they could get the different materials. They didn’t even test to see how sharp they could get the commercial wood table knife as far as I can tell. Obviously the steel can be sharper. Razor blades are regularly under 50g. So the internet media reports of “wood that is three times sharper than steel” are obviously false and just lazy reporting.
Summary
So did they achieving something new with their process? Can’t tell, they didn’t compare to anything else or even cite any other studies with a similar process. Other wood densification processes have already been reported on and tested but these authors pretended they don’t exist. Are the knives or nails revolutionary? No, there are already butter knives and nails made out of wood. Did they successfully get a bunch of online media outlets to report on their research because they had a good hook on a press release? Yes.
LynnB wrote:So it’s here and it’s super-sharp and I’m a little intimidated about keeping it that way. Despite my culinary school training, most of the restaurants I worked at had knife sharpening services and I was just so-so with a stone. Several years ago my husband got me an electric sharpener which works well for home use. It has a special setting for Asian knives. My question for this thread - should I try it when the time comes, take it to Northwestern Cutlery, or just try harder with my stone?
LynnB wrote:Thanks Richard & Ronnie for your replies. I should and likely will work on my own sharpening skills.
The knife is a Mitsumoto Sakari 8” Japanese Gyuto Chef Knife.
From Amazon:
(Traditional Japanese Hand Forging) Professional Japanese chef's knife inherits the traditional Japanese hand forging method; combined with advanced technology and materials. Through the knifemaker's manual fine knife shape and pounding out the gorgeous pounding texture; into the perfect forging art and craftsmanship. Insist on completing a perfect kitchen chef's knife through 45 days of hand forging.
[High Quality Cooking Chef Knives] Gyuto chef knife is made of 3 layers of top grade 9CR18MOV high carbon steel with precision quenching and vacuum cold nitrogen treatment. It greatly enhances the characteristics of corrosion resistance, rust prevention and toughness; the hardness is up to 58±2HRC. 2.5mm ultra-thin sharp blade can keep the ideal ripeness of fruits, vegetables in the best condition and meat in the most delicious moment when cutting.
tjr wrote:Noticed that LynnB's relatively modest priced knife is made with 45 days of hand forging. And looking at some far cheaper imitations on Amazon, many say 45 days. This doesn't mean a guy pounding on the knife for 45 eight hour days, does it? Is it heat treated or case hardened for that long or some such?
ronnie_suburban wrote:I really have no idea what that means. Seemed like a dubious, unimportant claim. Maybe the knife takes 45 days from start to finish to create. No knife, especially at this price level, requires that lengthy a process to make. It's a mystery.
ronnie_suburban wrote:tjr wrote:Noticed that LynnB's relatively modest priced knife is made with 45 days of hand forging. And looking at some far cheaper imitations on Amazon, many say 45 days. This doesn't mean a guy pounding on the knife for 45 eight hour days, does it? Is it heat treated or case hardened for that long or some such?
I really have no idea what that means. Seemed like a dubious, unimportant claim. Maybe the knife takes 45 days from start to finish to create. No knife, especially at this price level, requires that lengthy a process to make. It's a mystery.
=R=
LynnB wrote:Thanks, Ronnie for your thorough and thoughtful reply. I checked it out and did order the stone you recommended. Will be viewing some YouTube videos when it arrives.
LynnB wrote:As tjr noted, the knife was not particularly expensive. Heck, the stone cost more than the knife but I think that will serve me well going forward. The price point of the knife was perfect for just seeing if I liked the style, plus not feeling too bad if I messed up the sharpening…