Any suppliers or brands you recommend. My current knifes will not stay sharp. Took to work and rockwell tested at 49. Looks like good quality knifes should range between 58 and 65RC. Also what kind of steel do you like. Doing research before spending this kind of money is overwhelming.
Looking for my first Japanese gyuto 240mm knife.
- Thread starter BC Buck
- Start date
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I have a Myiabi kaizen II 8"
48 layers damascus steel, hardness 61
Beautiful, great feel in my hand
www.zwilling.com
48 layers damascus steel, hardness 61
Beautiful, great feel in my hand
Buy MIYABI Kaizen II Gyutoh | ZWILLING.COM
MIYABI Kaizen II 8-inch, Chef's Knife ►Free shipping on orders above $59 ✓ Order now directly from the manufacturer✓
www.zwilling.com
Tojiro makes a decent set of 50/50 edge stainless clad knives with western handles. If I ever decide to step into the Japanese knife world that's probably the first I'll buy. The non-cutting edge finish can be a little rough, but some sandpaper fixes that. Heck, I've had to do that on some of my German knives at the same price point.
The vast majority of Japanese knives are made for right handed use. No problem if that's your profile.
Avoid Amazon unless you know EXACTLY what you are buying. There are a lot of Chinese companies masquerading as Japanese knife makers with Japanese steel. Buy from a reputable dealer like Cutlery and More, Bernal, etc.
I believe Miyabi, a Japanese company in Seki, Japan, is owned by Zwilling in Germany. Definitely reputable.
Steels are a major consideration, both for use and care. HRCs greater that 60 keep a great edge but are more prone to chipping.
HRC 58-60 is a bit less prone to chipping than the higher numbers. I've got 56-60 HRC German knives that I sharpen maybe once a year and have never chipped.
As I was researching and shopping for Japanese knives, I paid close attention to how my wife and I use our knives. I saw habits that convinced me that we'd have rust buckets and chipped knives with clad or high carbon steel Japanese knives.
The one major advantage of Japanese knives, besides edge retention, is lighter weight. They are typically 30-70% lighter than a German counterpart.
If I ever step into the world of Japanese knives, Tojiro is still on the table of consideration for making that transition.
The vast majority of Japanese knives are made for right handed use. No problem if that's your profile.
Avoid Amazon unless you know EXACTLY what you are buying. There are a lot of Chinese companies masquerading as Japanese knife makers with Japanese steel. Buy from a reputable dealer like Cutlery and More, Bernal, etc.
I believe Miyabi, a Japanese company in Seki, Japan, is owned by Zwilling in Germany. Definitely reputable.
Steels are a major consideration, both for use and care. HRCs greater that 60 keep a great edge but are more prone to chipping.
HRC 58-60 is a bit less prone to chipping than the higher numbers. I've got 56-60 HRC German knives that I sharpen maybe once a year and have never chipped.
As I was researching and shopping for Japanese knives, I paid close attention to how my wife and I use our knives. I saw habits that convinced me that we'd have rust buckets and chipped knives with clad or high carbon steel Japanese knives.
The one major advantage of Japanese knives, besides edge retention, is lighter weight. They are typically 30-70% lighter than a German counterpart.
If I ever step into the world of Japanese knives, Tojiro is still on the table of consideration for making that transition.
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A couple of 240mm Tojiro gyutos.
www.cutleryandmore.com
www.cutleryandmore.com
Tojiro Black Hammered Gyuto - 9.5"
This Tojiro Hammered Gyuto is an all-purpose blade ideal for a wide variety of cutting tasks. The length is perfect for slicing, dicing, and chopping fruits, vegetables, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board...
www.cutleryandmore.com
Tojiro DP Gyuto Chef's Knife - 240mm (9.4") VG10 Stainless Steel
The Tojiro DP Chef's Knife is a kitchen essential, designed for slicing, dicing, chopping, mining larger vegetables and poultry. The Tojiro DP series features a full-tang and 3-ply clad construction with a core of VG-10 super steel encased by two layers of highly rigid and rust resistant...
www.cutleryandmore.com
I totally love high quality blade steel. But... eventually you will have to sharpen them, just like any other knife.
If you teach yourself how to sharpen knives, you will be way ahead with some of your old favorites. Like maybe a Grandma butcher knife, or a favorite fillet knife. Sure, you might have to spend an afternoon every couple of months touching up an edge, but there is a good chance some knives in your arsenal are wonderful knives.
If you teach yourself how to sharpen knives, you will be way ahead with some of your old favorites. Like maybe a Grandma butcher knife, or a favorite fillet knife. Sure, you might have to spend an afternoon every couple of months touching up an edge, but there is a good chance some knives in your arsenal are wonderful knives.
I own this knife as well. It’s a beauty. I got it on an Amazon lighting deal for $99.I have a Myiabi kaizen II 8"
48 layers damascus steel, hardness 61
Beautiful, great feel in my hand
View attachment 633741
Buy MIYABI Kaizen II Gyutoh | ZWILLING.COM
MIYABI Kaizen II 8-inch, Chef's Knife ►Free shipping on orders above $59 ✓ Order now directly from the manufacturer✓
I do taxidermy so have sharpening stones about every 10'. It always amazes me how few people even try to sharpen there own knifes. When you work with sharp edges day in and out you realize 90% of knifes should go in trash.
I want to thank everybody for the help. Found a good deal on a blue#2 but chickened out because of rust. Im too use to wiping them with a wet washcloth and put back in drawer. Really wanted a damascus with v-10 I fell in love with but did not want to spend $250 for first knife. Found a Tojiro dp with VG10 SS. 240 MM gyuto for $110 and thought would make good entry level knife. That demascus is still calling my name.
Tojiro DP 240mm Damascus -$170.
www.cutleryandmore.com
BTW, everything you are experiencing I went through. I never pulled the trigger but it's always fun spending other people's money!
Tojiro Damascus Chef's Knife - 9.4" Gyuto VG10 Japanese Knives
The Tojiro DP Damascus Chef's Knife is a kitchen essential, designed for slicing, dicing, chopping, mining larger vegetables and poultry. The Tojiro DP Damascus Series features a Damascus pattern on each blade, created by the forging of 37 layers of both low carbon and high carbon stainless...
www.cutleryandmore.com
BTW, everything you are experiencing I went through. I never pulled the trigger but it's always fun spending other people's money!
Next thing you know a Takeda, Toyama and a Wat are going to be calling your name. Since you are a good sharpener, I find frequent touch ups (I keep a couple Diamond stones in kitchen as I got old and water stones…lol ) of a few strokes really helps keep micro chips down in some of these knives.
Don’t twist the edge in hard stuff and no crusty bread ;) I have a 240 Victorinox in the drawer for a reason. Congrats!
Don’t twist the edge in hard stuff and no crusty bread ;) I have a 240 Victorinox in the drawer for a reason. Congrats!
Chef knives to go $110 and free shipping. If don't like, probably get $50 for it on ebay.Tojiro DP 240mm Damascus -$170.
Tojiro Damascus Chef's Knife - 9.4" Gyuto VG10 Japanese Knives
The Tojiro DP Damascus Chef's Knife is a kitchen essential, designed for slicing, dicing, chopping, mining larger vegetables and poultry. The Tojiro DP Damascus Series features a Damascus pattern on each blade, created by the forging of 37 layers of both low carbon and high carbon stainless...
BTW, everything you are experiencing I went through. I never pulled the trigger but it's always fun spending other people's money!
I have a mess of victorinox and love them. Thin edge and can make like a razor.
This thread sent me spiraling back down the Japanese knife rabbit hole of YouTube videos and online shopping. A few nights of vegetable and meat prep on my stone sharpened knives restored my sanity.
I see you got close to pulling the trigger, Buck. Did you ever make your credit card go BANG!?
I see you got close to pulling the trigger, Buck. Did you ever make your credit card go BANG!?
Tojiro dp with VG10 SS. 240 MM gyuto . Chef knives to go $110 and free shipping. This is not the damascus model. So far ben pleased and took 3k edge well and is still holding.
Good for you, Buck. Happy to hear you pulled the trigger. Looking forward to hearing what you think after some serious use over a few weeks.
I'd better go sharpen or cut something. The rabbit hole is tugging on my shirt tail.
slater
Fire Starter
- Apr 25, 2020
- 67
- 41
chefknivestogo, addictive.....
now my 12 year old son sharpens jap knives on whet stones better than I do....
now my 12 year old son sharpens jap knives on whet stones better than I do....
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