I only got the nakiri on the first group buy and it gets a lot of use. I would definitely be interested in getting something if they were in the $100 - $200 range. The last time I was tempted to get either a 240mm Gyuto or 270 Sujihiki in carbon but was short of funds. I will be checking often to see where this goes.
Any interest in another group buy for Japanese style kitchen knives?
- Thread starter Jim
- Start date
- Status
i think that $100-200 is a good spot to be in... a lot of options.
I noticed quite a few people expressed interest in hand forged knives (a la watanabe)... is that where you guys would like to go with this? Or would you prefer if i focus more in getting the best functional knives in this price range (which may or may not be hand forged)?
I noticed quite a few people expressed interest in hand forged knives (a la watanabe)... is that where you guys would like to go with this? Or would you prefer if i focus more in getting the best functional knives in this price range (which may or may not be hand forged)?
Don't be. It will take you about 2 minutes to adapt to it.
I'm for the best functional knives. I would prefer hand forged but if I have to choose I'll take functionality.
How can I say no to a group buy with Jim's name attached? I can't. The hand forged option has me intrigued. Wa handle definitely. I'd be fond of doing something a little "different" this time around. I've already got a gyuto, petty and nakiri.
Last edited:
But I've been using a western handle for 70 hours a week for the past ten years. :/ I've resold other knives because I can't get used to the blade angle or handle quick enough. I also 'choke up' and pinch the choil with my short fingers. Eh, I'll get one or two regardless(my sous-chef needs a new knife also)... but I'm throwing that out there.
I'm warming up to this now. Hand forged may well be the "story" I'm looking for. Jon, can you temp us with a few pictures?
I'm sure some selections to suit various budgets and gaps in our sets of knives would be appreciated.
I'm sure some selections to suit various budgets and gaps in our sets of knives would be appreciated.
Last edited:
let me shoot a few photos tomorrow and go from there... i'm still thinking about what options might be best
Jim does have that effect on people.
John, maybe you need a slicer (sujihiki) this time?
Jim does have that effect on people.
John, maybe you need a slicer (sujihiki) this time?
Why does everyone have to quote my spelling mistakes!
I think a sujihiki would be a good choice.
But I've been using a western handle for 70 hours a week for the past ten years. :/ I've resold other knives because I can't get used to the blade angle or handle quick enough. I also 'choke up' and pinch the choil with my short fingers. Eh, I'll get one or two regardless(my sous-chef needs a new knife also)... but I'm throwing that out there.
I haven't been using a western style handle for nearly as long as you but their was almost no transition for me. I also use pinch grip. How do you make your cuts? Do you chop or rock the knife? I do both. I think you will really like Japanese knives, they are much lighter then western knives and they hold an edge much much longer.
Jim does have that effect on people.
John, maybe you need a slicer (sujihiki) this time?
I need one, darn it!
my wife took my camera today, so i'll have to wait until tomorrow before i post any pics... sorry guys
So, here are some knives in or near the $100-200 price range (all pictured as 240mm gyutos except the yoshihiro stainless wa-gyuto in 270mm... the yoshihiro was one of the options in the last group buy)...
from the far left:
AUS10 Stainless Gyuto, Kanemasa E-Series Gyuto, Suien VC Gyuto, Ashi Wa-Gyuto, Ashi Gyuto, Yoshihiro Wa-Gyuto
I'm still looking into some other things, but i think the AUS10 series has a lot to offer... i just picked them up recently (in store only) for local professional chefs.
from the far left:
AUS10 Stainless Gyuto, Kanemasa E-Series Gyuto, Suien VC Gyuto, Ashi Wa-Gyuto, Ashi Gyuto, Yoshihiro Wa-Gyuto
I'm still looking into some other things, but i think the AUS10 series has a lot to offer... i just picked them up recently (in store only) for local professional chefs.
Attachments
hand forged would be really great... the traditional aesthetic and workmanship is a big part of the allure for me
lol... we have a bunch of other stuff, but to do something hand forged, it would be closer to the $300+ mark (within the $200-$300 range for the most part)... also, it generally takes a bit longer. For example, the knife pictured in the bottom of your post (the kurouchi santoku), we could do, but the maker may take 4-6 months to make the knives.
We could do some single bevel knives hand forged, but that would make things difficult for the leftys Also, for Dave
We could do some single bevel knives hand forged, but that would make things difficult for the leftys
Also, for Dave 
lol... we have a bunch of other stuff, but to do something hand forged, it would be closer to the $300+ mark (within the $200-$300 range for the most part)... also, it generally takes a bit longer. For example, the knife pictured in the bottom of your post (the kurouchi santoku), we could do, but the maker may take 4-6 months to make the knives.
We could do some single bevel knives hand forged, but that would make things difficult for the leftys
late to the game but I'll toss out my thoughts ...
I'd like to see an inexpensive, small, stainless knife. A petty or small knife, good for vegetables & utility ... a "bargain intro" to Japanese knives, which I can let my wife destroy without too much angst, and which would make good Xmas presents.
I'd like to see a high-end, hand-forged, carbon, Japanese-style (single bevel) knife ... the sort of knife that you mention having and the in-the-know Japanese knife guys are drooling with envy. In the $100--$200 range ...
... I mean, price is no object. (Well, within reason, but over $300 is fine with me. Over $500 and you'll have to be a good salesman as to why I'm not being silly buying it ... over $1000 and I'm h'ors de combat. 
I'm well stocked with "standard" westernish-style Japanese knives what with the last group buy and the "Ouch Sampler" from Korin a while back (before the prices went way up), so while I might be tempted to get "yet another" soojee-hicky (as letterK would say), I might end up passing.
I guess the only concern i have is the timeframe for delivery... Lets say we do something like this:
some kind of 150mm petty (like the ones i posted the picture of yesterday) ~$100 plus or minus a bit
some kind of 210-270mm gyuto (like the ones i posted the picture of yesterday) ~$150-200 plus or minus a bit
some kind of santoku (like the one Alacrity59 posted a picture of today)~ $300 plus or minus a bit
some kind of 270-300mm Yanagiba (hand forged, but more focused on a knife to be used than a showpiece) ~$250-300 plus or minus a bit
The first two and last one could be done within about 1-1.5 months (or less), the third one would take about 1-3 months, and the last one would take closer to 4 months. How would something like that work. That way, we could have some stuff for the newcomers to japanese knives and some for the hardened addicts
some kind of 150mm petty (like the ones i posted the picture of yesterday) ~$100 plus or minus a bit
some kind of 210-270mm gyuto (like the ones i posted the picture of yesterday) ~$150-200 plus or minus a bit
some kind of santoku (like the one Alacrity59 posted a picture of today)~ $300 plus or minus a bit
some kind of 270-300mm Yanagiba (hand forged, but more focused on a knife to be used than a showpiece) ~$250-300 plus or minus a bit
The first two and last one could be done within about 1-1.5 months (or less), the third one would take about 1-3 months, and the last one would take closer to 4 months. How would something like that work. That way, we could have some stuff for the newcomers to japanese knives and some for the hardened addicts
i like this plan!
That way, we could have some stuff for the newcomers to japanese knives and some for the hardened addicts
I guess the only concern i have is the timeframe for delivery... Lets say we do something like this:
some kind of 150mm petty (like the ones i posted the picture of yesterday) ~$100 plus or minus a bit
some kind of 210-270mm gyuto (like the ones i posted the picture of yesterday) ~$150-200 plus or minus a bit
some kind of santoku (like the one Alacrity59 posted a picture of today)~ $300 plus or minus a bit
some kind of 270-300mm Yanagiba (hand forged, but more focused on a knife to be used than a showpiece) ~$250-300 plus or minus a bit
The first two and last one could be done within about 1-1.5 months (or less), the third one would take about 1-3 months, and the last one would take closer to 4 months. How would something like that work. That way, we could have some stuff for the newcomers to japanese knives and some for the hardened addicts
I like the way you think. Different delivery times is fine with me, given the different production modes & factors involved. No sense making the Petty guys wait for the Yanagiba, and no sense rushing/sipping the Yanagiba because the Petty can get done quickly.
This idea on the yanagiba ... yes yes yes! Of course it should look good ... but a functional piece of art.
- Status
Similar threads
