B&B Knife group buy- Info post

[Jim]

If we did a group buy for a Japanese knife(s) here in the Mess Hall-what would you look for?


Please comment on-

• Price point?
• Styles of knives?
• Blade material- Carbon/ stainless
• Custom Handle?
• Tuned and sharpened?
• Saya (wooden sheath/plastic)

What else?

Lets hear it, all comments welcome!

 

[professorchaos]

What every you and Jay recommend!!

 

[Blue_2]

I'd be up for almost anything.

I have little experience in Japanese knives as I own German (Wusthof) ones.

 

[dmm26]

I like the global line of knives myself! Price doesn't matter too much cause you get what you pay for.

 

[Jim]

I'd be up for almost anything.

I have little experience in Japanese knives as I own German (Wusthof) ones.

I like the global line of knives myself! Price doesn't matter too much cause you get what you pay for.

<100$
>100
<200
>200
Carbon or Stainless?

Com'on throw me a bone!

 

[Isaac]

What every you and Jay recommend!!

Basically

I know nothing about japanese knives, but marvel at what you all post. I would be interested in something of quality, but keeping it under Samurai sword length

 

[Scotto]

If we did a group buy for a Japanese knife(s) here in the Mess Hall-what would you look for?


Please comment on-

• Price point?
• Styles of knives?
• Blade material- Carbon/ stainless
• Custom Handle?
• Tuned and sharpened?
• Saya (wooden sheath/plastic)

What else?

Lets hear it, all comments welcome!

Carbon-steel nakiri. Could care less about the handle or saya.

 

[Suzuki]

Carbon-steel nakiri. Could care less about the handle or saya.

I really like the nakiri idea - I've been considering getting one for a while and this would make me pull the trigger.

I'd go for the carbon, but would like to see a laminate construction so that the carbon core is sheathed in stainless.

As for the handle, I really don't care, but would like it to be wood - I like the look of the wa handles. It might be possible to have a basic handle with upgrades. Same with making a saya an option.

I think that the goal should be to create a knife that represents good value for the money and that the emphasis should be on the blade (which I think most guys (myself included) would like to come ready out of the box).

As for price point, I see $100 or less as being a sweet spot for a solid valueerformance ratio. While I appreciate the uber expensive knives with fancy handles, I view knives as tools and don't want to pay a premium for anything that doesn't impact performance.

 

[SRock]

As for price point, I see $100 or less as being a sweet spot for a solid valueerformance ratio. While I appreciate the uber expensive knives with fancy handles, I view knives as tools and don't want to pay a premium for anything that doesn't impact performance.

I'd buy that for a dollar or $100!

 

[smokelaw1]

Carbon or carbon/laminated. An all around knife (no chopping, nothing ultrafine) would be great. I do not know the style names of japanese kitchen knives, but one that would replace a 6ish inch western chef's would be fantastic.

Ready to go out of the box would be nice, as would a style of blade that doesn't require TOO much re-learning to keep sharp and ready to go.

Less than $200 is good, around 100-150 is better!

 

[Sullybob]

If we did a group buy for a Japanese knife(s) here in the Mess Hall-what would you look for?


Please comment on-

• Price point?
• Styles of knives?
• Blade material- Carbon/ stainless
• Custom Handle?
• Tuned and sharpened?
• Saya (wooden sheath/plastic)

What else?

Lets hear it, all comments welcome!

Of course this comes up when I just ordered a new work knife. It should be here Friday or Saturday. I ordered the 240 mm.

The picture is from http://www.japanesechefsknife.com/


Price point.
Under $200, closer to $150 would be nice.

Style.
Kitchen knife, Japanese chefs knife, gyuto. 240 mm, or make it a little bigger and go for 10 inches or even 270 mm .
I have a Nakiri and a Honesuki as well as lots of different German or French style knives, I use either a gyuto or a petty for almost all of my kitchen tasks. And I almost never use my petty. I could probably be talked into either a Wa Gyuto or a Sujihiki.

Blade material.
Stainless, VG-10 or something similar.
I have read really nice things about SKD stainless steel. Yoshikane makes a knife that I have had my eye on for a while. I haven't read any reviews on it recently but my understanding is that it is an edge retention monster. It will take a really sharp edge and hold it at about 9/10ths for a long long time.

Tuned and sharpened.
That depends on who is doing the tuning and sharpening. If its Dave then the answer is YES!


Custom handle.
How custom do you mean? I have never used a traditional Japanese handle so I'm not sure if I would like it. I would prefer a western handle made from micarta. I don't worry about it getting wet, bloody or greasy and when it does it still provides a nice grip.

Saya.
I can get a Plastic edge protector at my local kitchen store for a couple of bucks, I would rather have a wooden saya with the B&B Logo.

What else.
The B&B logo is a must. I would like this knife to be able to make rocking cuts and chopping cuts equally well.

Rockwell hardness. I know that lots of people (me included) get excited about high RC levels on a kitchen knife. Its been my experience that high RC like 65+ equals a tough to sharpen knife that is also prone to edge chipping. The knives that have high rockwell levels that don't have the edge chipping problem also have a high price tag.


Thats my 2 yen

 

[dmm26]

Ok This is what I really want, for $200 or less.

 

[Sullybob]

Ok This is what I really want, for $200 or less.

Unless I'm mistaken you can get that knife for under $150 on the web.

 

[Jim]

Ok This is what I really want, for $200 or less.

Can you say why?

Is it the style of knife or the material? the geometry or the handle?

There are many knives that are in or near that pricepoint.

 

[Jim]

Carbon-steel nakiri. Could care less about the handle or saya.

I really like the nakiri idea - I've been considering getting one for a while and this would make me pull the trigger.

I'd go for the carbon, but would like to see a laminate construction so that the carbon core is sheathed in stainless.

As for the handle, I really don't care, but would like it to be wood - I like the look of the wa handles. It might be possible to have a basic handle with upgrades. Same with making a saya an option.

I think that the goal should be to create a knife that represents good value for the money and that the emphasis should be on the blade (which I think most guys (myself included) would like to come ready out of the box).

As for price point, I see $100 or less as being a sweet spot for a solid valueerformance ratio. While I appreciate the uber expensive knives with fancy handles, I view knives as tools and don't want to pay a premium for anything that doesn't impact performance.

If we went with a carbon Nakiri we could get a real performer for a very good price.

I am shocked at how often I use mine on the veg.

Function over everything- check!

 

[Sullybob]

On second thought I could go for a carbon knife as well. Clad or unclad is fine with me.

 

[my19]

I really like carbon for the blade -- clad in stainless would be OK, too, but I'd prefer all carbon for ease of sharpening. Plus, I like patina (or the rustic look some of the Japanese makers use).

As far as type, I have a 240 gyuto already, though that is probably the most used and most versatile home-use knife and might be best for a group buy.

A nakiri would be very cool. I've always wanted a sujihiki, but frankly can't imagine using it that often. But a nakiri would be a veggie machine and get a regular workout, and I suspect you could get a heck of a knife at a decent price point.

A western handle would be fine for a gyuto or even a sukihiki, but doesn't seem like it would be right on a nakiri.

Tuned and sharpened: sure, why not?

Wooden saya: don't have one, but they sure seem cool ... and the B&B logo would be a nice touch, either on saya or blade ...

Mike

 

[stobes21]

From what I have seen B&B group buys fall into one of three categories:

1. Very high performance/price ratio products that are not available, e.g. The B&B Essential brush. These tend to be on the lower end of the price spectrum but perform like a much higher priced item because of customization by our members.

2. A luxury priced item that has been customized in some way for B&B. These are luxury products and priced accordingly. They are still a very good value, but tend towards the higher end of the price spectrum for such products. This seems to be the most common type of group buy here. Examples would be the B&B Limited Edition brushes that have come out a couple of times, or the B&B Le Grelot straight razor.

3. A commercially produced item that is not customized or unique to B&B, but that is imported in bulk so as to make it easier and/or cheaper to obtain than it would otherwise be through commercial channels. The infamous Irisch Moos buy would be that type.

I can tell you that for something like this I would be interested in types 1 or 3. Type 2 is something I would love to see photos of and drool over, but likely not purchase. More specifically for this buy I'd be interested in a versatile knife under or around the price of $100. I don't have a particular opinion on carbon vs stainless steel or handle type, that I would defer to those here who are more knowledgeable and experienced with these things. I would want to be able to sharpen it myself with my spyderco, so nothing so hard it would take a diamond stone or a professional to keep it sharp. And I would also love to see a good quality steel available as an option to purchase with the knife since few kitchens have one and most steels you'd find at stores are going to chew up a good knife. If it matches the knife that'd be extra cool.

 

[maxman]

SWMBOs a Chef.
Here's what she says.
Steel: Stainless steel for durability and longevity. Knives are ground once a year or sooner depending on use and the burrs removed with a steel every time you use it.
Handle: Plastic of some sort, full tang. Smooth to keep bacteria out and easy to clean. Wood is too much maintenance for every day use.
Size: for a Chef's Knife, 10"

In my opinion, a carving set could be made special by having wood handles and all the fancy options.

We have some very good knives at home (Global, Henkels, IVO, Sabatier, etc.) and I agree with my wife. They get used pretty hard every day.

I'd do a carving set if I did anything. In a presentation box.

EDIT: I see that this is about a Japanese style knife (I should have read closer). Good choice. I hope these suggestions are of use to you.

 

[Blue_2]

Sorry I wasn't more specific but I'll try to give you what parameters I can.

I'd like to see:
- First and foremost, Quality
- Functional, a very close second.
- Under $200 delivered.

Less important:
- A style that can replace my 10" Chef as the workhorse.
- From 8" to 12".
- Carbon steel