Knives. Knifethread.

[Trouble Maker]

I'm happy to see a few people are also posting kitchen knives. We got these while living in Japan... we should have gotten more (other types).

 

[Harmonie]

I'm happy to see a few people are also posting kitchen knives. We got these while living in Japan... we should have gotten more (other types).

+1
Yep, I bought one too at the Tsukiji Fish market in Tokyo, the old location

 

[AlmaAtaKZ]

I like good knives, but I am not ‘into’ knives, and yet I just bought one of these fixed angle sharpening devices. I like my knives sharp.
I really like multitools! Have Leatherman Wave, Skeletool and two small ones. A couple victorinoxes, too. I suppose it is their mechanical nature and precise fit that I appreciate.

 

[amirm]

I am just getting into Japanese knives. Here is my first purchase:

 

[Trouble Maker]

I think that technically qualifies as a sword.

What is that type usually used for?

 

[Ron Texas]

Gee, just looking at these makes that spot on my back hurt where my final employer stabbed me.

 

[Matias]

I am not much into knifes but my favorite is a Wüsthof Grand Prix 2 that I use only for barbecue.

 

[devopsprodude]

I got this superb Sukenari HAP40 210mm gyuto last year. I highly recommend it.

 

[devopsprodude]

I think that technically qualifies as a sword.

What is that type usually used for?

Slicing meat. Often used by sushi chefs.

 

[restorer-john]

Amazing, you guys. There's a whole other world of forums, collectors and knife aficionados out there.

 

[devopsprodude]

Amazing, you guys. There's a whole other world of forums, collectors and knife aficionados out there.

Yep, I'm in a Facebook group for chef's knives.

 

[MZKM]

Got as a present, actually it’s part of a cutting board set with the knifes attaching magnetically to the underside:

 

[Haflermichi]

My two new EDC favorites.
Giant Mouse Ace Riv (smaller one)
Giant Mouse Ace Biblio

 

[amirm]

Slicing meat. Often used by sushi chefs.

Exactly. Use it for both. Hated cutting sushi with standard chef knives as it would make a mess. This Miyabi Mizu slices through meat like it is not there! Juices stay inside steaks and such.

 

[devopsprodude]

Exactly. Use it for both. Hated cutting sushi with standard chef knives as it would make a mess. This Miyabi Mizu slices through meat like it is not there! Juices stay inside steaks and such.

Yeah, Miyabi makes good stuff that's more on the mass produced end of things, and SG2 is a good stainless steel, especially for people who either don't want to constantly clean their high carbon knives, or don't know that's even a thing.

You'll have a hard time finding knives made from a higher end steel for the same price as a Miyabi SG2. Similar Shuns will be significantly more expensive, and not as good. At some point, I'll probably replace the Shuns we have with Miyabis. I'd like to get a nakiri that's SG2 so it's easy for others to use and take care of, but the Miyabi nakiris have kind of a weird profile.

 

[Cahudson42]

It is possible to get a decent sushi/fish knife for $20:
https://www.amazon.com/dp/B000BC84TQ/

The key is, even though it is monosteel/440-type and relatively soft, it is single-bevel and relatively acute.

Now single-bevel does take a bit of practice to get used to. Compared to usual double-bevel, you will first think 'it doesn't cut straight'..And without proper pressure, it doesn't.

But once you master it, for perfectly thin, undamaged slices, you will never go back to a double-bevel 'axe'.. Fish - or beef roast slicer.. It's great.

Nothing better to cleanly remove that Salmon skin, either. Just don't put in dishwasher. And Never use a 'western' knife sharpener of any type..

Now if you have a bit more $$ to spare:
https://www.chefknivestogo.com/ki30yabl2.html

 

[westyjeff]

I kind of like knives,,,

 

[AudioAaron]

I kind of like knives,,,
View attachment 130777

This is awesome.

Lately, Ive been rocking this at work:




And this at home, used constantly:

 

[Cahudson42]

wife wants a knife set in a nice wood block. Should we blow $1,000 on a Wusthof set?

Would you buy this for your HT:
https://www.amazon.com/dp/B004M18O60/
If so, the Wusthof..

Seriously, forget the wood block. Buy individual knives. You don't need many. Say a decent 210mm Gyuto to start. https://www.chefknivestogo.com/ is a good place to learn and buy.

These days you can get decent stainless. I'd suggest avoiding carbon or carbon laminated to start. One mistake in care and you have rust -'and worse - edge pitting. However, a problem with stainless, even expensive German sets, can be low hardness and poor edge durability. 55-58 HRC is common. Good Japanese will be 61 to 65 (beyond 65 you risk chipping).

Like audio, chef knives have diminishing returns as price escalates. My 'everyday' knife is this $60 210mm : https://www.chefknivestogo.com/riariigy21.html

Consider making your own rack. (Blocks waste counter space) Here's mine - a board, a Harbor Freight magnet tool bar, dowels at an angle: (Never hang knives vertical from a horizontal magnet bar. Dangerous..)

 

[PaulD]

Picked these up in Kapabashi back when we could travel... They are my favourites!

Here is the daily driver set in the kitchen - really I use the 4 on the right for 95% of things.