knives

Discuss Spyderco's products and history.
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VooDooChild
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Re: knives

#1

Post by VooDooChild »

Based on this question it seems as though you may be rather inexperienced when it comes to higher end cutlery.
(Not trying to be judgemental, its just that, whats good?, is a much more complex question than it seems.)

I would recommemd learning how to sharpen, (and how to take care of non stainless steels) before being concerned with whats "good" or not.

Many Japanese knives are pretty darn good btw.
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Re: knives

#2

Post by JRinFL »

Spyderco sells quality Japanese chef's knives. The Itamae & Wakiita lines. https://www.spyderco.com/catalog/category/culinary
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awa54
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Re: knives

#3

Post by awa54 »

Many of the better Japanese kitchen knives are very well made, with thin blade profiles and high hardness (but often not stainless) steels that make for ease of cutting soft material and retaining a razor edge. This isn't always the best combination of traits in a production kitchen, since thin hard edges are easier to damage and carbon steel needs extra care during and after your shift to remain serviceable.

In a home kitchen and/or for someone willing to deal with these characteristics high end Japanese kitchen cutlery can be amazing, but so can Sabatier high carbon knives, Victorinox/Forschner, Global or even the (too heavy in my opinion) Zwilling and other forged and bolstered German knives, it all depends on what your tastes in blade patterns are and how you use/sharpen them.

Then there's westernized pattern vs. traditional pattern Japanese... it's a large complicated subject!

Spyderco's kitchen cutlery wouldn't be out of place in a professional setting either, just not my favorite patterns, though the Murray Carter offerings tempt me whenever I look at them. If I didn't already have a full rack of Tojiro DP, I'd probably give in and get them.
-David

still more knives than sharpening stones...
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Abyss_Fish
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Re: knives

#4

Post by Abyss_Fish »

Check out “mtc kitchen”, it’s where I get most of my Japanese cutlery from. They work directly with a lot of the companies they sell work from. Otherwise “Kitchen Window” or even places like KnifeCenter or BHQ have decent, more standard, offerings.

If you’re unsure about what you’re looking for the best thing you can do is research retailers, that’s what I do anyways.
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Airlsee
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Re: knives

#5

Post by Airlsee »

Chef Knives To Go is another good spot for quality kitchen knives...I personally use Takamura knives at home, but I'm also not a chef and they are really thin blades, I also have a few German knives to use for more hard use tasks in the kitchen.

Honestly if you are just getting into kitchen knives something like Misen or Made-In or a similar company may be a better fit for your needs. Like VooDoo said earlier, definitely learn to sharpen your knives on benchstones, whetstones, or diamond plates and good luck on your journey.

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Airlsee
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Re: knives

#6

Post by Airlsee »

Chef Knives To Go is another good spot for quality kitchen knives...I personally use Takamura knives at home, but I'm also not a chef and they are really thin blades, I also have a few German knives to use for more hard use tasks in the kitchen.

Honestly if you are just getting into kitchen knives something like Misen or Made-In or a similar company may be a better fit for your needs. Like VooDoo said earlier, definitely learn to sharpen your knives on benchstones, water stones, or diamond plates and good luck on your journey.

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standy99
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Re: knives

#7

Post by standy99 »

Japanese knives are good and probably some of the best. But these knives are not cheap. Most makers of the best of the best are specialised in one type of knife so it’s rare to have a full set of one maker.

BUT

There is a lot of expensive Japanese knives that are not that good. It will take months of research to find the right balance. Start off with one from a top maker and slowly grow from there.

But Also

There is many makers from around the world that are just as good so limiting to only Japanese is not something I would do. ( one of the best and almost the most expensive knives I have is a French pairing knife )
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Paraguy
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Re: knives

#8

Post by Paraguy »

You can find nice VG10 steel Japanese kitchen knives for less than 50 bucks. I own two and they are very much worth the money. Id recommend the brand Tojiro. (Stay away from the ones that say "1000 layer Damascus" and things of that nature) Ontario offers cheap carbon steel knifes for around 15 bucks they can rust easily but they are a good start. I like Opinel's paring knives. I also own a North Arm S35VN santoku which is upwards of 100 dollars. It depends on how much you are willing to spend (more expensive isn't always better). It also depends on your sharpening skills. I would recommend VG10 steel which is very rust resistant and not too hard to keep sharp. BUT most importantly get yourself a good sharpener (not a pull through) and learn how to us it. I started with King Japanese water stones because they were inexpensive. However water stones aren't for everyone; they take a lot of practice. You need to do some research to find out whats good for you.

28 bucks! VG10 steel Tojiro Japanese Kitchen Knife: https://www.ebay.com/itm/324147530722
I own this one its my favorite knife for slicing tomatoes
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Paraguy
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Re: knives

#9

Post by Paraguy »

Victorinox is also great
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ZrowsN1s
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Re: knives

#10

Post by ZrowsN1s »

Depends on home use or pro use? How often do you want to sharpen? What are you sharpening with? What kind of cutting are you doing, chopping, slicing? What are you cutting, meat, veggies, hacking through bone, etc.. What kind of cutting surface are you using? Budget?
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