Kitchen Knives

[themonk]

Yea...or the Bose of the Audiophile world. Great marketing though...I will give those companies that.

Do you own them?

[Adrenaline_6]

Do you own them?

Bose? No. I have heard better products for the price point. Their marketing was great when they marketed those tiny speakers behind fake big speaker screens. Yes, they were clean and clear, but had poor soundstage depth and width (imaging).

On topic...anyone use a Nakiri? I always wondered if it's worth getting one for vegetables.

[themonk]

Bose? No. I have heard better products for the price point. Their marketing was great when they marketed those tiny speakers behind fake big speaker screens. Yes, they were clean and clear, but had poor soundstage depth and width (imaging).

Cutco?

[Adrenaline_6]

No. Like I mentioned, I had to go through 2 demos and my knives outperformed them easily both times. Not to mention, a serrrated type edge doesn't really cut clean. That is why you will never see a chef using one except maybe for bread.

I also found out from the sales guys supervisor what steel they use. It is 440A stainless - a pretty soft stainless steel as far as blade steels go.

[GH41]

Yea...or the Bose of the Audiophile world. Great marketing though...I will give those companies that.

Think we talked about this before... Back in the day I had a Paragon and 4 L100s. Local shop bought 4 Bose 901s over to prove a point. The 6X9 EPIs in my car had more range! The OP wanted a BCM of knives recommendation. I'll stand by my Wusthof pick. Many cheap knives are a great value if you are willing to spend the time sharpening them every other time you use them. Dexter Russell was mentioned. My favorite cheap knife is the Old Hickory. Not sure if they are still sold new. They are carbon steel and will rust but they will take a pretty good edge.

[Adrenaline_6]

Nothing wrong with Wusthof. Like I mentioned, they won't have the slicing ability of a Japanese thinner edge or more importantly thinner behind the edge style blade, but it will take some abuse and sharpen easily.

A lot of the Professional chefs like carbon steel. They are specialty carbon steels like Aogami Blue and Shirogami white carbon steels, but carbon nonetheless. They take a really sharp and fine edge and resharpen easily. They require strict maintenance due to rust, but most professionals take care of their tools so it isn't a problem.

Wusthoff uses X50crmov15 steel. Kind of a dated steel with just .5% carbon content. Its a pretty soft stainless like 420HC. It will take abuse though. Not sure why they haven't updated their steel line over the years since they have been using it forever.

[hotrodder636]

I don’t think your average home cook will really notice nor appreciate the “finer edge” from a Japanese blade. Maybe I am wrong.

I do a fair share of cutting/prepping for home and my 7” Wusthoff Santoku has a pretty thin edge for every task I could need. I did reprofile the edge to a thinner than factory though...so that may be the difference. I really think this gets into the 9mm vs 45 discussion

That said, I have been looking at getting a Japanese knife or two. What are some recommended places to look for GOOD quality/craftsmanship?
They biggest issue I run into is finding one that is ground for a lefty (using a kitchen knife, writing and eating are the only things I cannot do well with both hands—though I am sure I could learn the knife if needed).

[Adrenaline_6]

I don’t think your average home cook will really notice nor appreciate the “finer edge” from a Japanese blade. Maybe I am wrong.

I do a fair share of cutting/prepping for home and my 7” Wusthoff Santoku has a pretty thin edge for every task I could need. I did reprofile the edge to a thinner than factory though...so that may be the difference. I really think this gets into the 9mm vs 45 discussion

That said, I have been looking at getting a Japanese knife or two. What are some recommended places to look for GOOD quality/craftsmanship?

Well that is a wide open question. Lol. What is your budget? That will help narrow it down.

[Straight Shooter]

Think we talked about this before... Back in the day I had a Paragon and 4 L100s. Local shop bought 4 Bose 901s over to prove a point. The 6X9 EPIs in my car had more range! The OP wanted a BCM of knives recommendation. I'll stand by my Wusthof pick. Many cheap knives are a great value if you are willing to spend the time sharpening them every other time you use them. Dexter Russell was mentioned. My favorite cheap knife is the Old Hickory. Not sure if they are still sold new. They are carbon steel and will rust but they will take a pretty good edge.

Old Hickory knives are truly excellent, Made in Tennessee. Certainly the least cosmetically attractive blades out there, but they will last for many sharpenings, sharpen easily, and are good quality knives. Theyve been around a long long time and Ive seen them used in a variety of situations.
UPDATE: Just checked KnifeCenter..they have the full line available, all very reasonably priced. My grandparents & A LOT of old timers used these knives when I was growing up.

[Adrenaline_6]

Hotrodder, I feel you. I am on the weird side as well. I am a lefty for writing and eating also. I am right eye dominant, throw right, shoot pistol with no real preference with either hand, but I think due to the finer dexterity of my left, carry left. I shoot a rifle right, play pool lefty, bat right, play ping pong left, but tennis and racquetball right. Weird...but it works.

Contact Jon at this website: https://www.japaneseknifeimports.com/pages/contact

He will absolutely go out of his way to make sure you get what you want and need. Browse the knives on the site and see if anything catches your eye.

There is definitely some art out there that also are great knives too, but that is above my budget, so I just drool a lot.

i.e. https://www.blacklotusknives.com.au/shop.
Made in Aussieland but Japanese style knives.

https://martellknives.com/pages/gallery

https://dalmanknives.bigcartel.com/general-info

Lots of nice stuff out there.