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  1. #1
    GOC Co-Founder jwirecom109's Avatar
    Join Date
    Mar 2012
    South Central Rural Alberta

    Japanese Slicing Knives

    Anyone know of a real list of good forged Japanese Slicing Knives or sujihiki?

    I don't trust google, its full of ads and I dont want to buy something cheap on amazon.


    Welcome to GOC, Site for honest, hardworking Canadians, that own firearms.

  2. #2
    Senior Member
    Join Date
    Mar 2015
    Burlington, Ontario
    Remember May 1, 2020 when they say: "we don't want your guns."
    The Turd Reich, where the law abiding get moistly shafted!

  3. The Following User Liked This Post By Magi

    FALover (10-13-2020)

  4. #3
    Senior Member FALover's Avatar
    Join Date
    Feb 2013
    moved close to the lake.Some call it Gilford.
    Looking at a decent sharpening stone. Wow, 30,000 grit? I would have a psycho samurai slice in my hands for sure. Tomatoes thinner than toilet paper and likely parts of my fingers as well.

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    Magi (10-13-2020)

  6. #4
    Senior Member RangeBob's Avatar
    Join Date
    Mar 2014
    I bought a Misono UX10 (with CKTG Black Felt Knife Guard 10").
    from for about $250.
    however they don't seem to have it any more. It is on is a similar although shorter knife for more money, and is mentioned at

    Then I saw this

    and really liked the way he chopped an onion.

    He's using the Kohetsu Aogami Super Gyuto 240mm that I bought (with CKTG Gyuto Saya A 240mm guard).

    I read this

    I bought one of these [Misono UX10] a few months ago and it is a great knife. light flexible (enough) and it takes a great edge.
    But, a week ago, I bought a nearly identical Japanese knife made with an Aogami Blue Steel core. Aogami is a specific type of very hard carbon steel that will take THE sharpest edge. It is sandwiched between layers of stainless steel with only the the carbon steel edge exposed. So, the edge might discolor, but your knife will not.
    I am not mentioning a specific brand, so you know that I am not hustling, There are 3-4 Japanese manufactures that make this Aogami/ stainless clad knife.
    Why I mention all of this: I'm very good at sharpening things. Very good, and I have about a dozen whet stones of different composition. I tried for 45 minutes to get my Misono UX10 as sharp as the Aogami steel knife (both knives @ 15-17' degree bevel.). Could not do it.
    Most people do not need or care about a knife that is scary razor sharp compared to one that is nearly scary razor sharp, but if you do, buy a knife made with an Aogami core.

    So I bought one.
    Of the two, with the factory edge, the Kohetsu Aogami looks like it should be the sharper of the two, but the Misono UX10 went through the vegetables a little easier. Both were able to slice tomatoes artsy thin (way to thin for a BLT, but you could take the thin slices and roll them into artsy shapes). It's more a function of how sticky the blade is, than how sharp it is.

    Years ago I had a relative wreck one of my good knives when they hammered it like an axe into a frozen turkey. So I also bought the ridiculous CCK Big Rhino Cleaver and Bone Chopper and Butcher's Knife, also from ChefKnivesToGo. and and
    Understand that all of these are ridiculous and thus far unusable except for the "I bought it, I'm gonna use it once."

    I also bought a bunch of expensive knife sharpening equipment. (Work Sharp, Wicked Edge, Tormek)
    Which mostly has been used to repair severely damaged knives owned by a friend of mine. One of which we straightened with an anvil and hammer, and then brought the initial edge back with a table sander ( )

    That said, what I actually use now, is

    Victorinox Fibrox 8-Inch Chef's Knife

    with Victorinox Cutlery Bladesafe for 8-inch to 10-Inch Knife Blades

    and this to sharpen it with
    MASTER Chef 3-in-1 Knife Sharpener, #142-8802-6

    The MASTER Chef 3-in-1 Knife Sharpener ripped metal off the Victorinox Fibrox until it was reshaped, and I looked closely at the blade looking for loose metal bits as I brought the edge back with the other slots of the MASTER Chef 3-in-1 Knife Sharpener. Then I ran it lightly blade-cuting-into a bit of soft wood to remove any final lose bits, and turned the blade on the wood to sort of strop it. The final result was plenty sharp. I've since used the lesser two slots of the MASTER Chef 3-in-1 Knife Sharpener to re-sharpen it a bit.
    Last edited by RangeBob; 10-13-2020 at 11:39 AM.

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    Magi (10-13-2020)

  8. #5
    Senior Member
    Join Date
    Sep 2015
    Japanese knives are no different than any good quality chef's knife. AKA as a French knife.
    Been using a Victorinox 'Rosewood' French knife(forget how long it is, 10 or 12", I think.) since the fall of 1972(Geezuz.That's 48 years.). Hotel school at Humber College. It's been professionally sharpened twice.
    They're currently 'on sale' for $65 here. There's a 12" at $80 too. Serrations are not necessary. Oh and buy a steel too.

  9. #6
    Senior Member
    Join Date
    Jun 2014

    And you’re done looking now...

  10. The Following 3 Users Like This Post By SIR VEYOR

    Aniest (10-13-2020), FALover (10-13-2020), GTW (10-13-2020)

  11. #7
    Canadian ForcesMember Thompson486's Avatar
    Join Date
    Aug 2020
    Sherwood Park
    I Love my Japanese kitchen knife.

    Check out
    They have locations in Edmonton and I think Calagary.
    You can go try one (or a few) out to see if you like them.

  12. #8
    Join Date
    Aug 2020
    I've been thinking about a knife upgrade rrecntly. Got a set of Wusthof Grand Prix's but... can never have to many sharp pointy things.

  13. #9
    Senior Member Fredo's Avatar
    Join Date
    May 2014
    West of Edmonton
    Shun knives beat any knives knifewear sells unfortunately. In terms of cutting power and price.
    But well you're a weebo hipster, or not!

    You can also have kitchen knives custom made by Albertan knifemakers such as Jay West for about the same price. And twice as stout and sharp =)

    I am more a knife nut than a gun nut (!) and regarding stones, I'll be hard pressed to find any use of a stone above 2000 grit. I can make hair popping edges with that already. I mostly use 400 and 600 japanese stone and I do pass the tomato test with flying colors
    French Frank, not Euro trash.
    When in doubt, ask Steve!

  14. #10
    Senior Member RangeBob's Avatar
    Join Date
    Mar 2014
    [only if you're curious about what they all are, and how someone else handles their knives]

    How To Use Every Japanese Knife
    Oct 22 2020, 25 minutes

    00:00 Introduction
    00:39 Knife Tools
    01:55 Gyutou
    03:02 Santoku
    04:06 Kiritsuke
    04:45 Bunka
    06:04 Petty
    07:09 Paring (Chanterelles Mushrooms from Canada)
    08:08 Nakiri
    09:17 Usuba
    10:26 Deba
    12:13 Yanagi
    14:06 Kakimuki
    15:24 Sujihiki
    17:19 Honesuki
    21:13 Hankotsu

    Knives supplied by
    Last edited by RangeBob; 10-28-2020 at 02:19 PM.

  15. The Following User Liked This Post By RangeBob

    Magi (10-28-2020)

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