Chef Knives?

[Mark Walberg]

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At the end of the day an iron clad, Shirogami 2, 165mm Kaji Bei seemed preferable to me and not terribly expensive. https://bernalcutlery.com/collection...36251612872856
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I use a Kaji Bei Nakiri most days that looks like this one. In addition to food, I even used it to cut an offending misplaced metatarsal bump from my specialized insole. Worked great for that. Very sharp, holds edge a long time, and not expensive when available, currently our of stock. Just keep it dry. I see no need to spend a lot on a knife when you can get one that works so well for this low price.

[COVRTDESIGN]

I see no need to spend a lot on a knife when you can get one that works so well for this low price.

What kind of bike do you ride? haha Kidding!

[vertical_doug]

My daughter and her boyfriend had to make a trip to Tsubaya Cutlery in Kappabashi in Tokyo.

They bought a carbon blade ...

https://tsubaya.jp/

They stock over 1,000 varieties of knives from various manufacturers.
https://tsubaya.jp/collections/japanesehandle


https://tsubaya.jp/products/white1-s...oroshi-kokutan





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[Mark Walberg]

What kind of bike do you ride? haha Kidding!

I ride a bike that I built myself.

[jclay]

I ride a bike that I built myself.

Ditto.

But I'm not interested in forging my own knives!

[echappist]

There's a lot to like about my Wüsthof Chef's Knife, except for the fact that it's more of a hassle when it comes to cutting veggies.

Having used a Chinese style chef's knife previously, I bought another Wüsthof purely on the basis of similar form and ended up buying a traditional cleaver. It's a knife completely wasted on me, as I don't trust myself to swing a sharp blade at ~30 inches away from the item to be chopped; nor does it really cut veggies. I gave the knife to my dad.

Recently, it has come to my attention that Wüsthof does indeed make an actual Chinese style chef's knife. It's probably the one I will purchase next.

My daughter and her boyfriend had to make a trip to Tsubaya Cutlery in Kappabashi in Tokyo.

They bought a carbon blade ...

https://tsubaya.jp/

They stock over 1,000 varieties of knives from various manufacturers.

I wish we went to this place when we were in Tokyo. I may or may not be able to justify the cost of this damascus nakiri over what Wüsthof charges, but my is it pretty.

[9tubes]

There's a lot to like about my Wüsthof Chef's Knife, except for the fact that it's more of a hassle when it comes to cutting veggies.

Having used a Chinese style chef's knife previously, I bought another Wüsthof purely on the basis of similar form and ended up buying a traditional cleaver. It's a knife completely wasted on me, as I don't trust myself to swing a sharp blade at ~30 inches away from the item to be chopped; nor does it really cut veggies. I gave the knife to my dad.

Recently, it has come to my attention that Wüsthof does indeed make an actual Chinese style chef's knife. It's probably the one I will purchase next.





I wish we went to this place when we were in Tokyo. I may or may not be able to justify the cost of this damascus nakiri over what Wüsthof charges, but my is it pretty.

Looks pretty. Though I would be suspicious of any knife when the forge does not identify the steel. For nearly $200 for a 170mm nakiri I think you can do better. Many choices, but this might be a place to start: Fujiwara Nashiji.

https://realsharpknife.com/collectio...i-165mm-nakiri

[dgaddis]

My experience with Wusthof is it's not bad, it's well made, decent grinds, solid knife. But you can definitely do better for the price they're charging, they're thicker than necessary and the steel sucks (for the money). SeriousEats is always a good place to check :: https://www.seriouseats.com/chinese-...-kitchen-knife

[j44ke]

Ditto.

But I'm not interested in forging my own knives!

Eric Estlund does special order custom knives!

https://www.wintercutlery.com/produc...=false&q=false

[ides1056]

Very pretty work, Eric.