Japanese knives

Andy

I am in the market for a Japanese knife for cutting fruit and veg. Is this a good option? Or are there better options (albeit more expensive?) from other online sources?

Many thanks
David
 
they don't look too bad but a closer inspection before purchase is warranted

cheap(ish) knives like these are ok if they're made with a decent quality steel (amoungst other things of course)

i got the wife these when she was chefing

<!-- m --><a class="postlink" href="http://www.globalknives.uk.com/" onclick="window.open(this.href);return false;">http://www.globalknives.uk.com/</a><!-- m -->
 
chicken neck said:
Andy

I am in the market for a Japanese knife for cutting fruit and veg. Is this a good option? Or are there better options (albeit more expensive?) from other online sources?

Many thanks
David
Click to expand...
I don't claim any expertise on this subject, but I'd guess that the really good gear is going to be high carbon steel and ruinously expensive. This website is a good one for slavering over.
 
I was gonna do a "mmm knife porn" post there, and then I saw Ramsay's name was involved and decided not to.

I bought some Global knives a couple years back, and have been very pleased with them. But then we come to the vexed subject of keeping them sharp.

Any tips?
 
Global do a special sharpner where you run the knife through it. it has a couple wheels with diffrent grits. Or a good set of stones norton 4000/8000 grit to keep the fine edge and a chefs dteel but all this will proberly cost same a the set.
 
This looks rather nice <!-- m --><a class="postlink" href="http://www.burtfoster.com/available/available_20.htm" onclick="window.open(this.href);return false;">http://www.burtfoster.com/available/available_20.htm</a><!-- m -->
 
Just bought one! Feels nicely weighted and is definitely sharp! :eek:

Says on the box:
- manufactured from high alloy carbon steel (VG10) (59 rockwell hardness)
- damast steel
- steel is forge welded together many times (32 layers each side + 1 high carbon steel in the middle)
- hollow handle made of 18/10 stainless steel
- made in solingen, germany

I didnt think I would like the handle (being hollow) but it feels fine

How did I do????

What's the deal with layered steel? I think I read only the middle layer is for cutting. So do I sharpen it normally?
 
chicken neck said:
What's the deal with layered steel? I think I read only the middle layer is for cutting. So do I sharpen it normally?
Click to expand...

probably a gimmick for people who know\heard that Samuri swords are made by folding the steel during manufacture :roll:

sharpen as normal

damast sounds like a vague reference to Damascus steel (supposedly the best for sword making but the claim is utter bollocks)
i think :?
 
If your knife is made out of Damascus steel it will resemble the pics <!-- m --><a class="postlink" href="http://en.wikipedia.org/wiki/Damascus_steel" onclick="window.open(this.href);return false;">http://en.wikipedia.org/wiki/Damascus_steel</a><!-- m -->.

There is some info here on laminated steels. <!-- m --><a class="postlink" href="http://www.burtfoster.com/steel_heat_treating/steel_ht_main.htm" onclick="window.open(this.href);return false;">http://www.burtfoster.com/steel_heat_tr ... t_main.htm</a><!-- m -->

The next thing you will/might need is a decent cutting board & sharpening kit.
 
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