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Lets see your favorite chef's knife.

Yeah, but you would be putting your knives through a much heavier workout than I do. My Japanese knives are harder and hold an edge longer, but I can't just give them a swipe on a steel to touch them up.
You're not wrong. :jump:

I've thought of getting a Sabatier profile J-knife then decide I don't want to pay for it and go back to my Hiromoto. As much as I want to work towards relegating my Hiromoto to house knife duty I'll save the $350 or whatever it is. As to having my Hiromoto at home, my wife touch it. She has her own Santoku that she loves. She is also afraid of my knives so it'll be fine.
 
Hi all,

I just happened to stumble upon this site and thought someone out there might be able to help me!

I'm looking to buy a sushi knife and to be honest, I know absolutely nothing about Sushi or Knives :-/

It's a present for my boyfriend you see, he's massively into his sushi (even has a boat to catch his own tuna!) but he's always complaining about the knives he has. My birthday is coming up so I thought perfect! and then I started looking thinking it would be easy..... big mistake!

So far the 2 ones that keep coming up the most are the Shun Pro II Sashimi knife 270mm and the Masamoto KA series Yanagi Sashimi 270mm. Does anyone have these knives so I can get a real review on them? Any better ones out there?

Any help would be massively appreciated!!

Thanking you in advance :)

If you let us know a budget, and where you are, I'm sure people here can make some recommendations...
 

Tirvine

ancient grey sweatophile
Hi all,

I just happened to stumble upon this site and thought someone out there might be able to help me!

I'm looking to buy a sushi knife and to be honest, I know absolutely nothing about Sushi or Knives :-/

It's a present for my boyfriend you see, he's massively into his sushi (even has a boat to catch his own tuna!) but he's always complaining about the knives he has. My birthday is coming up so I thought perfect! and then I started looking thinking it would be easy..... big mistake!

So far the 2 ones that keep coming up the most are the Shun Pro II Sashimi knife 270mm and the Masamoto KA series Yanagi Sashimi 270mm. Does anyone have these knives so I can get a real review on them? Any better ones out there?

Any help would be massively appreciated!!

Thanking you in advance :)
I would suggest going to Chefs Knives to Go and looking at Yanagis aka Yanagibas. Their user reviews are usually pretty balanced. (Lots of griping about finish and good assessments of edge) A sushi knife (or a slicing knife) is probably the type of knife that benefits most from length. A light and maneuverable 300 mm Yanagi would not be out of the question. I would not, personally, go any shorter than 240. 270 is probably a good length. These knives will be single bevel and therefore it is important to know if the recipient is right handed or left handed. If he has been using a double bevel knife sharpener, a Yanagi/Yanagiba means it is also time to shift to water stones. CKTG is a good source for those, too, but I am sure more knowledgeable folk can offer other, possibly better, sources.
 
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Frankly, I don’t use Chef’s knives, or Gyuto’s very often - more than 80% of the time I use a knife, it’s to slay vegetables, herbs, etc - and for that purpose I have an array of Nakiri’s and Chuka Bocho’s. 10% of the time I’m cutting bread - and I have a really snazzy Japanese bread knife for that that only has serrations in the first inch or so, so it creates cleaner cuts with less crumbs. ~5% of the time - I’m using a Deba for fish, and the remaining 5% is where Chef/Gyuto’s, Santoku’s, Petty’s, Ko Bunka’s, etc come into play.

The above out of the way - my favorite chefs knife (in this case Gyuto) is a tie between a 210mm Fujiwara Teruyasu Denka and a 240mm Masashi Kuroshu Gyuto. The vast majority of their uses however - are attacking pineapples.
 
I have an entire drawer full of knives. Mostly Watanabe and Tojiro. But the knives I reach for every day are the Watanabe shown below.

180mm gyuto
120?mm petty
180mm nakiri
All are Blue #2
If I’m just cutting vegetables I likely reach for the nakiri. If I want to do some cutting that will require a bit more dexterity (cutting up meat, cutting up a bell pepper) I will reach for the gyuto. If I’m cutting something I hold in my hand I grab the petty.

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garyg

B&B membership has its percs
I have an entire drawer full of knives. Mostly Watanabe and Tojiro. But the knives I reach for every day are the Watanabe shown below.

180mm gyuto
120?mm petty
180mm nakiri
All are Blue #2
If I’m just cutting vegetables I likely reach for the nakiri. If I want to do some cutting that will require a bit more dexterity (cutting up meat, cutting up a bell pepper) I will reach for the gyuto. If I’m cutting something I hold in my hand I grab the petty.

View attachment 1367158


That's me also, though not with such a nice assortment of Wantanabe knives. I tend to use the same couple blades most of the time
 
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