Japanese Slicing Knives

[jwirecom109]

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.

Thoughts?

[Magi]

Will this help:
https://www.paulsfinest.com/

[FALover]

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.

[RangeBob]

I bought a Misono UX10 (with CKTG Black Felt Knife Guard 10").
from https://www.chefknivestogo.com/ for about $250.
however they don't seem to have it any more. It is on https://www.amazon.ca/dp/B000XSX8IA is a similar although shorter knife for more money, and is mentioned at https://www.paulsfinest.com/Misono-Knives-Canada/

Then I saw this


http://y2u.be/9IBN-x_TVII

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).
https://www.chefknivestogo.com/rikoaosu24gy.html

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. https://www.chefknivestogo.com/cckcleaver.html and https://www.chefknivestogo.com/cckbonechopper.html and https://www.chefknivestogo.com/cckbukn.html
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 ( https://www.tegstools.com/King-Canad...x-6_p_743.html )



That said, what I actually use now, is

Victorinox Fibrox 8-Inch Chef's Knife
https://www.amazon.ca/dp/B000638D32

with Victorinox Cutlery Bladesafe for 8-inch to 10-Inch Knife Blades
https://www.amazon.ca/dp/B000MF47B6

and this to sharpen it with
MASTER Chef 3-in-1 Knife Sharpener, #142-8802-6
https://www.canadiantire.ca/en/pdp/m...-1428802p.html

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.

[Justice]

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.
https://www.cookstore.ca/shop-by-bra...-rosewood.html

[SIR VEYOR]

https://www.grohmannknives.com/

And you’re done looking now...

[Thompson486]

I Love my Japanese kitchen knife.

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

[ohheythanks]

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.

[Fredo]

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

[RangeBob]

[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

http://y2u.be/FDNNG9doFe4

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 https://www.chuboknives.com/