Looking To Get My First Real Kitchen Knives

[SCWilson]

Ok guys, here's some background. I love to cook. When my wife and I got married I had some cheap but servicable kitchen knives. As a wedding present someone gave us a set of even cheaper knives all of them had serrated edges, even the "chef's" knife!!! I was out one day and she decided to pare down our knives. She threw out my old knives and kept the serrated ones! I have hated those knives since we got them, they can't cut worth a %^*. I want to get some new knives. I'm NOT looking for a set as I'd never use half of them anyway.

What I'm looking at is a Togiharu Molybdenum Santoku and Petty and some stones for maintaining the edges. Any thoughts about these knives?

 

[roughneck]

What I'm looking at is a Togiharu Molybdenum Santoku and Petty and some stones for maintaining the edges. Any thoughts about these knives?

I have read good things about the brand. I recently picked up a Hiromoto A/S gyuto. It is one giant step up from the cheap garbage I had been using.

 

[Gray Wolf]

Good kitchen knives are a joy to use. The only serrated knives I have are for cutting bread. I think you are on the right track!

 

[Alacrity59]

Looks like a nice knife. Sharpening is where you will get a million opinions. I think 1000x Japanese water stone is a good start with a Norton 4000x/8000x combo for honing. (Personally I tend to use the steel that came with my Henkels for honing being very careful to keep low blade angle and not bang the more brittle steel that is used in Japanese knives . . . this is not recommended and folk here will yell at me). These stones need to be flattened so you might want to pick up a flattening stone as well. The stones you choose will be pretty much a lifetime investment and can be used for razors too.

 

[ouch]

What I'm looking at is a Togiharu Molybdenum Santoku and Petty and some stones for maintaining the edges. Any thoughts about these knives?

They're a very good entry into Japanese cutlery. The fit and finish is much better than you'd expect for an entry level knife, and they are very well balanced. I'd recommend a gyuto over a santoku 99 times out of 100 (the hundredth case being that you already own several gyutos) as they are far more versatile. They don't sport steel quite a hard as some of the other brands, but you'll find them plenty hard by most normal standards and are fairly easy to sharpen. If you're willing to try a different brand, Tojiro isn't quite as pretty but has excellent steel. Careful, though, lest you turn into Jim.

You did, however, just miss Korin's 15% off sale- next time around is July.

 

[ouch]

I have read good things about the brand. I recently picked up a Hiromoto A/S gyuto. It is one giant step up from the cheap garbage I had been using.

That's a killer knife. The stainless cladding won't win any awards, but the core steel is as good as anything you'll likely encounter. It's the simplest and lowest maintainance entry to carbon knives.

 

[SCWilson]

They're a very good entry into Japanese cutlery. The fit and finish is much better than you'd expect for an entry level knife, and they are very well balanced. I'd recommend a gyuto over a santoku 99 times out of 100 (the hundredth case being that you already own several gyutos) as they are far more versatile. They don't sport steel quite a hard as some of the other brands, but you'll find them plenty hard by most normal standards and are fairly easy to sharpen. If you're willing to try a different brand, Tojiro isn't quite as pretty but has excellent steel. Careful, though, lest you turn into Jim.

You did, however, just miss Korin's 15% off sale- next time around is July.

Ok, so I'm going to go with a gyuto instead of the santoku. Should I go ahead and get the petty or just start with the gyuto?

 

[Jim]

Congratulations! You are not going to believe the difference in cutting quality. What Ouch did not mention is "size matters" and if you have been using an 8 inch chef knife you will be very comfortable with a 240 mm J knife.

The only knife I cut myself with is the petty I would wait a while get used to the one, then keep your eye out for the next. Something to look forward to.

What stones are you looking at?

 

[SCWilson]

Jim, I think that may be a good idea. Getting used to one good knife at a time will be enough to occupy me.

I've thought about stones, but I haven't really thought about stones if you know what I mean. I've been thinking about a combination stone. Maybe a King 800/4000 or King 1000/6000? Any suggestions as to stones and where to get them?

 

[Jim]

Jim, I think that may be a good idea. Getting used to one good knife at a time will be enough to occupy me.

I've thought about stones, but I haven't really thought about stones if you know what I mean. I've been thinking about a combination stone. Maybe a King 800/4000 or King 1000/6000? Any suggestions as to stones and where to get them?

I think the 1000 is a good bottom stone to start, it cuts slowly enough that you are not going to pooch up your knives. a 3000-is a good second stone for a chefs knife. A slicer can use a little more polish.

Korin.com has a selection.

Our friend Dave has his shop here he can certainly help you with stones.

 

[BBrad]

Ok guys, here's some background. I love to cook. When my wife and I got married I had some cheap but servicable kitchen knives. As a wedding present someone gave us a set of even cheaper knives all of them had serrated edges, even the "chef's" knife!!! I was out one day and she decided to pare down our knives.

Pretty good pun, if you think about it!!!

She threw out my old knives and kept the serrated ones!

Estrogen-fueled carbon units just don't understand certain things.

Both SWMBO and I are capable cooks, having both cooked professionally in our younger days. Even so, she had to learn after we were married that the tool collection - including wrenches, screwdrivers, knives, kitchen doo-dads, and especially razors are sacred and not to be tossed during one of those lunar-cycle moments that they all have . . .

That said . . . still gotta love 'em!!

I have not yet had my hands on those particular knives, but I also have heard good things. Like with a good razor - you won't go wrong with quality stuff!!

 

[roughneck]

That's a killer knife. The stainless cladding won't win any awards, but the core steel is as good as anything you'll likely encounter. It's the simplest and lowest maintainance entry to carbon knives.

I agree. For those willing to put in the care that carbon requires this is a great "affordable" knife.

 

[Doc4]

What I'm looking at is a Togiharu Molybdenum Santoku and Petty and some stones for maintaining the edges. Any thoughts about these knives?

You've been talking to Ouch, right?

They're a very good entry into Japanese cutlery. The fit and finish is much better than you'd expect for an entry level knife, and they are very well balanced. I'd recommend a gyuto over a santoku 99 times out of 100 (the hundredth case being that you already own several gyutos) as they are far more versatile. They don't sport steel quite a hard as some of the other brands, but you'll find them plenty hard by most normal standards and are fairly easy to sharpen. If you're willing to try a different brand, Tojiro isn't quite as pretty but has excellent steel. Careful, though, lest you turn into Jim.

You did, however, just miss Korin's 15% off sale- next time around is July.

sale over

But otherwise I got these knives as well, on Ouch's recommendation, and it's all

Ok, so I'm going to go with a gyuto instead of the santoku. Should I go ahead and get the petty or just start with the gyuto?

You'll probably want the petty soon enough ... so if it's a case of stopping by the store you can get one at a time but if you are having them shipped, there's no need to pay shipping twice ...

Can you wait until July??