Japanese Kitchen knives...suggestions?

Runs With Scissors

Runs With Scissors

Joined
Dec 3, 2000
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And my search for kitchen knives continues...

Today I was in a cookware store and saw some really nice looking Japanese Kitchen knives made by "Joyce Chen" I picked up a pairing/steak knife with wooden handle and wooden sheath for $12.50 or so, and brought it home to try. VERY NICE!! thin, razor sharp blade, holds an edge, stainless steel, handles well, and the wooden scabbard is well....kinda neat..It's also a V grind blade. If the wife don't let me keep it in the kitchen I'm throwing it in my tackle box, and one in my backpack.

In my favorite B&M store I recently saw the Kershaw 6600 series..also very nice, quite comparable to the Joyce Chen judging by appearances, and prices similarly also. (Actually, a bit cheaper I think) BUT these have the DREADED CHISEL GRIND!!! AGGGHHH!!!! On the other hand I've got lotsa folks tellin' me the chisel grind aint so awful on a thin bladed kitchen knife

Any knowledge or experience y'all could pass on regarding these two brands would sure be appreciated!
 
I own a fair amount of the Kershaw Shun Classic's. May be more than you're looking to spend, but they have been nothing short of outstanding
 
I have a full set of Globals, but my favourite knife is my Kai Shun Santoku. I bought mine in England, it is made in Japan rather than the Kershaw US version. I have also handled a Seiki Megoru, they have a chisel grind and I didn't like them one bit. I also thought they were far too blade heavy. With kitchen knives, you have to be subjective and buy what feels right to you. No-One can say you must buy this because I like it.
 
I've handled Global's....can't stand the handles. They feel too slick for me.

I have one of Murray Carters Muteki line and it is great. The Muteki line is sort of his mid-tek. I also have half a dozen of his full on customs. They make cutting up a vegetable a joy.
I also have a Shosui Takeda....very nice but I prefer my Carters.
I also have some Forschners and Henckels.

The Muteki's are a great buy...they range from about 50 for a small veggie knife to about 75 for the largest slicer.

Oh! and I also have a Chen veggie knife. I got it at a thrift store for a buck.
Stainless, holds an edge and I'm not afraid to hand it off to someone that doesn't know how to properly care for knives.
 
If your concern with the chisel grind is how it travels, this is generally only a problem for the thick tacticals. I have chisel ground kitchen knives and they cut very well with no control issues.

-Cliff
 
I can only compare Globals to Henckels and a Wusthof here or there...the Globals are magnificent. They hold an edge like crazy, and are incredibly durable -- I have chopped frozen chicken with them hundreds of times and never had a single issue. They feel great in the hand.

What I like about the Global besides the fine steel and fantastic looking design is the thin blade profile. It makes food prep much easier.

All I really use is a chef's knife and occasionally a small serrated knife. I have other knives but I don't use them. I guess it depends upon your food prep style but I find that if I only had the one knife, I would be quite comfortable.

But I am interested in learning about other kitchen knives besides Global.
 
I would suggest a Spyderco Santuko. Spyderco has been doing business with Japanese steel/knife makers for many years and their kitchen knives are the "sleeping dragons of kitchen cutlery" in my humble opinion.

http://spyderco.com/catalog/details.php?product=67

I like their smaller paring knives also and they have a nice big chef's knife. Unfortunately nobody thinks of them when they think kitchen knives.

http://spyderco.com/catalog/details.php?product=65

If you want an awesome kitchen knife set Benchmade has one.

http://www.benchmade.com/products/product_detail.aspx?model=4501
 
Check out Murry Carter, he is a mastersmith who makes a line of kitchen knives that are outstanding!!! If I've got the story right, he's the first non-japanese to be taught by a japanese mastersmith in japan. For about $150 you can have a mastersmith quality knife that will out perform most others you put it up against. He'll also show you the correct way to sharpen your new knife. He usually has a table at the Blade Show in Atlanta, really nice guy. :thumbup:
 
I am enjoying using one of Murray's knives. And I am practicing his sharpening method with the water stones. Time will tell if I can get good at it. So far, it is promising.
 
Andrew
You surprised me by saying that some Kai Shuns are made in the US. I bought my set based on them being made in Japan ????
 
I have from

http://www.dick.biz

Golden Deer knife - normal knife, nothing special in shape or gring, pretty regular. But blade is laminated and has High Speed Steel in core and stainless on the sides and pretty thin 3/64".

I am strongly recommend you to look over this site. They have tourist version of knives - single grinded, as well as normal knives with their blade technology - Shirogamy or Suminogashy or high tech laminate with HSS or ATS34 in core.

They have English site also and I bought from them several times - in a week it usually came to California from Germany, same time as UPS delivers from East Coast to West even faster.

Thanks, Vassili.
 
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