Japanese knives

Post by **mr x** » Tue Jul 17, 2012 10:05 am

Been thinking about trying a Japanese steel knife. Anybody own some? Here's what I'm looking at:

http://www.paulsfinest.com/Sakai-Takayu ... m-6.3.html" onclick="window.open(this.href);return false;

etc....

GAM · Post by **GAM** » Tue Jul 17, 2012 10:13 am

My knives are all "normal".

What is your reason for a more exotic? Edge, special use etc.

Did we ever come up with a pro sharpener guy?

Sandy

Post by **mr x** » Tue Jul 17, 2012 10:16 am

I've got a very good sharpening tool on the way for the knives I have, but am looking for something different for the reasons you listed. The top nikiri's have very thin blades for vegetables.

jeffsmith · Post by **jeffsmith** » Tue Jul 17, 2012 10:46 am

I've got a couple of chef friends that swear by Global Knives. Excellent blades and extremely well balanced.

fisch · Post by **fisch** » Tue Jul 17, 2012 10:59 am

My wife is a chef and we have a number of Global knives at home- very nice, traditional Japanese knives were beveled on one side only and could only be used by the right handm, now beveled both sides

Post by **mr x** » Tue Jul 17, 2012 11:05 am

Yeah, the Globals are nice, and I can check them out locally which is good, but the better quality line has a european thickness blade, which is what I want to get away from for a change.

Japanese knives

Japanese knives

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