B&B group buy for Japanese kitchen knives**Update post 307**

[ouch]

[YOUTUBE]http://www.youtube.com/watch?v=nqUt-qkxjuw[/YOUTUBE]

I believe the dimwit from the office is correct- that appears to be a nakiri. I never saw a western handled usuba.

[Suzuki]

I believe the dimwit from the office is correct- that appears to be a nakiri. I never saw a western handled usuba.

http://www.chefknivestogo.com/aspruskn7.html

Now you have...(its made by Messermeister, so that explains the western handle...)

[century]

Picked mine !
Cant wait.

Jon is a wealth of info and is VERY accomdating to questions.
Love that kind of passion.

Thanks bro.

[Harvitz81]

Is it possible to use the DMT progression of stones for sharpening (600/1200/8000) or are those not recommended for japanese knives and a whetstone would be better?

Thanks!

[Doc4]

I believe the dimwit from the office is correct- that appears to be a nakiri. I never saw a western handled usuba.

http://www.chefknivestogo.com/aspruskn7.html

Now you have...(its made by Messermeister, so that explains the western handle...)

... and the student becomes the teacher.

[JBroida]

Is it possible to use the DMT progression of stones for sharpening (600/1200/8000) or are those not recommended for japanese knives and a whetstone would be better?

Thanks!

you could, but i personally dont like them at all. When sharpening knives, i like stones that arent super hard (like the DMT's, Shapton Glass Stones, etc.). I like a little give so that i can control my sharpening through pressure control. My current lineup consists of the following stones:
DMT XXC for flattening stones only
Beston 500 (coarse stone)
Bester 1200 (medium stone)
Suehiro Rika 5000 (finishing stone)
Naniwa Super Stone 10000 (finishing stone)
Felt pad loaded with diamond spray
Leather strop loaded with diamond spray

I have many other stones that i also use, but these are some of my favorites.

Acutally, Dave just put up the bester 1200 and suehiro rika for sale on his site and amazing prices... you should check them out. Those 2 stones will cover almost everything you will need for knife sharpening (except coarse grinding and super fine finishing)
http://www.japaneseknifesharpeningst...tones-s/22.htm

[JBroida]

This may be a dumb question, but do japanese knives have the equivalent of steak knives? Just curious as the petty knives seem like they would work, but don't seem suited for that.

I almost missed this question... i'm sure there are some makers who make steak knives, but for the most part, the answer is no. Pettys would be fine, i guess. I've heard of people using hankotsu as steak knives too, but i havent done that... seems a bit pricey for me.

This is a hankotsu:


This one is mine:


It is used mainly for butchering meats. The design is geared towards hanging meats (i.e. a side of beef, etc.). I use mine for boning and as a general utility knife... plus it looks cool

[stobes21]

I almost missed this question... i'm sure there are some makers who make steak knives, but for the most part, the answer is no. Pettys would be fine, i guess. I've heard of people using hankotsu as steak knives too, but i havent done that... seems a bit pricey for me...

So what do the Japanese use to cut steaks while eating?

[JBroida]

So what do the Japanese use to cut steaks while eating?

Honestly, most of the meat is already cut into bite size, but when its not, they mainly use western steak knives.

[DaveMartell]

Is it possible to use the DMT progression of stones for sharpening (600/1200/8000) or are those not recommended for japanese knives and a whetstone would be better?

Thanks!

I used to use diamond plates for the rough end of sharpening, where you need to make a repair or remove material quickly but I've got away from that. I've seen edges chip out from deep fissures caused from diamonds.

On the finer end of things I never liked the results of the diamond plates, waterstones just do it so much better.

So I'm not saying that you can't but I am saying that you might not want to or better put - there's better options.

[Harvitz81]

I used to use diamond plates for the rough end of sharpening, where you need to make a repair or remove material quickly but I've got away from that. I've seen edges chip out from deep fissures caused from diamonds.

On the finer end of things I never liked the results of the diamond plates, waterstones just do it so much better.

So I'm not saying that you can't but I am saying that you might not want to or better put - there's better options.

Thanks for the info. I asked because I already have the DMT's for my straights and it would have been nice to get a duo purpose out of them.

[DaveMartell]

Thanks for the info. I asked because I already have the DMT's for my straights and it would have been nice to get a duo purpose out of them.

Just because Jon and I are jaded doesn't mean that you shouldn't try them since you already have them, I know I would. We're just spoiled with mega-millions of stones to play with that we can be picky. Hell you might find that you really like them and that we're nuts.

[Harvitz81]

Just because Jon and I are jaded doesn't mean that you shouldn't try them since you already have them, I know I would. We're just spoiled with mega-millions of stones to play with that we can be picky. Hell you might find that you really like them and that we're nuts.

Thanks! I'll give them a shot on my cheapo kitchen knives before touching the japanese blades and see how I like them.

[ouch]

http://www.chefknivestogo.com/aspruskn7.html

Now you have...(its made by Messermeister, so that explains the western handle...)

Well don't that beat all.

From the pic, it still seems to be beveled on the reserve side, whereas an usuba would be hollowed.

... and the student becomes the teacher.

Not the first time. Won't be the last.

[ouch]

I almost missed this question... i'm sure there are some makers who make steak knives, but for the most part, the answer is no. Pettys would be fine, i guess. I've heard of people using hankotsu as steak knives too, but i havent done that... seems a bit pricey for me.

This is a hankotsu:


This one is mine:


It is used mainly for butchering meats. The design is geared towards hanging meats (i.e. a side of beef, etc.). I use mine for boning and as a general utility knife... plus it looks cool

They're very cool (and tough) knives. For hanging butchery, they would be held in the fist, with the thumb opposite the tip for overhand cuts.

[JBroida]

They're very cool (and tough) knives. For hanging butchery, they would be held in the fist, with the thumb opposite the tip for overhand cuts.

exactly

[StillShaving]

Thanks for putting the offer together. I had some ignorant questions:

1. Does Ikkaku, Kanemasa, Yoshihiro, refer to a specific class or style or knife, or a specific manufacturer, or a specific individual that made the knife? A related question is are these knifes handmade by a specific, known individual, or made by a group of craftsman, or some machine process?

2. Any comment on the size of blade relative to the size of the person using it? A 240mm Gyuto sounds like a good middle ground, but based on others comments I am considering a larger size. But if the user was a teenager or a small woman with small hands, would a smaller blade be preferable? I might image the handle size is the same regardless of blade size, but is that really the case, meaning a smaller size could be better if the person using it is small?

3. Is the Special Nakiri most closely related to the Stainless Wa handled (Yoshihiro) in terms of style and looks? I mostly cut veggies, whether its greens, cabbage, squash, onions, etc, so this looks like a good knife to have. But from purely aesthetic point of view if I want to "match" the style of handle or blade, would the Stainless Yoshihiro be the best choice to buy as a companion?

[Isaac]

Ok...here is my question

It seems that a great deal of people are going with the Kanemasa brand of knives. I would think that I might like that as well, but really dont know a thing about knives. Also, being able to buy Japanese knives at this great price, I think I would like a traditional shape of handle.

PLEASE HELP!!

What do I do?

[Sullybob]

Ordered a Yoshihiro 240mm Carbon Wa-Gyuto, now the hard waiting begins.

They're very cool (and tough) knives. For hanging butchery, they would be held in the fist, with the thumb opposite the tip for overhand cuts.

Like an ice pick grip?

[stevebu56]

Thanks again guys. This is what I went with...
Carbon Western handled (Kanemasa) - 180 Santoku
Carbon Wa-Handled (Yoshihiro) - 210mm Wa-Gyuto

Can't wait to get them :)