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Sara@JKI
07-14-2012, 07:01 PM
I wrote the same content on my blog (http://ameblo.jp/beverlyhills2010/entry-11302843027.html), but I thought it might be easier for some people to read it here... so here's the content of my new blog entry...

---------------------------

I own a kitchen knife store with Jonathan. And there's a funny irony in it.

I have never purchased a kitchen knife in my life, not even once, not even a single knife. I always used my Mom's at home, and when I had my own place, she gave some of hers or I borrowed my friends'. For some reasons, "buying my own knives" never occurred to me.

Now we own JKI, we sometimes receive great knives as gifts (*note* often with just MY name engraved, not Jon's), and Jonathan is constantly "testing" new ones - this even put me farther from buying my own.

Day before yesterday, I suddenly decided - "it's time for a change! I"m buying one (or two)!"
http://img13.imageshack.us/img13/6428/snapshot2ed.jpg

Jon has a nerdy (or call it "professional") point of view to knives, and I have very normal person's. I think choosing "right" knives for myself will give me a more round view into our friends'/customers' thoughts when they are picking their knives.

So... here's what I have been doing, and I thought you might enjoy being a part of my knife shopping.

Just like a regular walk-in customer, I formally enter JKI.

Sara "Hi... do you have knives?"
http://img850.imageshack.us/img850/1449/img9882v.jpg

http://img217.imageshack.us/img217/3974/img9883et.jpg

Jonathan tries to take an active part in my process of choosing a knife, but I'm a big girl and already know what I'm supposed to do when it comes to picking up right knives for someone (this time, for myself).

(FYI: AS A JOKE) The first thing I look is, of course, the prize of the store.... the most expensive knife in a shop. Yes, that would be Hinoura-san's 300mm beautiful yanagiba.

Sara: "May I please take a look at this knife" (it wasn't really a question because this store is also mine)
http://img846.imageshack.us/img846/6463/img9885z.jpg

http://img585.imageshack.us/img585/3608/img9891d.jpg

Before Jonathan has to say anything, I already knew it. This "it" is a concept that I'm so familiar and still bitter to swallow when it comes to me taking a lesson - the great knives come with great responsibility.... I have to pick skill-set appropriate knives. I can't choose something so beyond my knife and sharpening skills because I won't able to get the most out of those knives, and in fact, I will miss use them (besides that's just dishonorable to knives and craftsmen who I love so much).

See the bitterness in my face:
http://img204.imageshack.us/img204/2851/img9893sy.jpg

Giving up on this prized knife was sad, but I quickly resumed the pursuit of my own knives.

The first step- this time serious one - is to ask myself a simple questions:
"What types of knives do I want?" I want 240mm wa-gyuto and 150mm wa-petty. Thanks to being at JKI all day long, this question is really easy for me. As first knives, I need something simple and multitasking.
"What types of steels?" I want carbon for my wa-gyuto, and stainless and wa-petty... I grow up with carbon knives because my Mom had them. I know how to work clean in kitchen, and have a good sense which food are acidic. Carbon knives will be easier to sharpen (of course it also depends on which carbon knives I will end up having, but in general I feel comfortable saying that), and since I will be also sharpening my own knives, this is a good plus. I want stainless for wa-petty because I cut a lot of fruit and a lot of acidic food like lemons with my wa-petty.

I know some Chinese cleaver loyalists out there are kind of angry with me for not picking this one:

http://img811.imageshack.us/img811/9552/img9912c.jpg

http://img209.imageshack.us/img209/9546/img9913g.jpg

Chinese cleavers are little too heavy for me, so sorry for the Chinese cleaver supporters, but I picked wa-gyuto and wa-petty.

Next questions is "which ones from JKI?" I know I want carbon steel for my wa-gyuto, and ideally I want White #2 steel. It might not have the best edge retention, but I'm a home coo, and my priority is an ease of sharpening over crazy edge retention (I will let you know if I apprentice to a sushi chef, then my choice of steel will be different).

Immediately I associate my self with our customers on little details....

Sara: "I want a colored buffalo horn! This one is pretty!"
http://img26.imageshack.us/img26/8823/img9904p.jpg

"Yakiguri handles are awesome."
http://img502.imageshack.us/img502/1120/img9905v.jpg

"Yes, I know... the looks is not what I'm supposed to be focusing on"
http://img856.imageshack.us/img856/6678/img9903q.jpg

.... okay, you knives are giving me difficult time. I'm going to move over to the petty section.
http://img546.imageshack.us/img546/8526/img9900y.jpg

"You know what. You guys are ALL cute and small."
http://img820.imageshack.us/img820/3356/img9898s.jpg

PS. I "forgot" to ask myself what my budget was for knives. My bad!

Sara@JKI
07-14-2012, 07:51 PM
.... I made Jonathan edit my blog.... so if you go to my blog from the link here, you won't be terribly sorry for my grammer :( !
http://ameblo.jp/beverlyhills2010/entry-11302843027.html

schanop
07-14-2012, 08:01 PM
That's so cool, Sara.

Crothcipt
07-14-2012, 08:05 PM
Sara, you had me at Sara "Hi... do you have knives?"

Great write up, and I didn't mind any mistakes. It showed that you are trying to be a real customer instead of never going through the process. Now try it from a Walmart or Target, and see how that goes. Just a suggestion.

markenki
07-14-2012, 08:14 PM
Nice! Looking forward to the conclusion.

ajhuff
07-14-2012, 11:02 PM
What's wrong buying based on looks? :D I start with that and then winnow out the ones I don't like.

-AJ

Sara@JKI
07-15-2012, 12:39 AM
Thanks! I'm really excited about this process too :) ! I did finally chose two knives, and I'm intended to try them out tomorrow :pirate1:

Tomorrow will be my first day to use the new knives, and I plan to sharpen them day after tomorrow... Kind of nervous about the sharpening part since I've tried knife sharpening only twice (perhaps 30 minutes total).

I will keep you guys updated on this :doublethumbsup:

macmiddlebrooks
07-15-2012, 01:06 AM
Cutest post ever!
I'm not seeing that cleaver on your site, where is it?

Andrew H
07-15-2012, 01:07 AM
So what knives did you end up getting?

Sara@JKI
07-15-2012, 01:43 AM
Cutest post ever!
I'm not seeing that cleaver on your site, where is it?

:O thank you :O !

It's Gesshin Hide White #2 Chinese cleaver with momiji (Japanese maple) pattern... the details of momiji(s) are hand engraved, and they are really pretty. Unfortunately I already have carpal tunnel on my wrists, and I have never used Chinese cleaver in my life, so that didn't seem like a good fit for me.... one day it will be mine!

JBroida
07-15-2012, 01:45 AM
Cutest post ever!
I'm not seeing that cleaver on your site, where is it?

been meaning to put it up, but havent had a chance yet

Sara@JKI
07-15-2012, 01:46 AM
So what knives did you end up getting?

I will reveal my knives tomorrow :D They are nicely wrapped and waiting me in the kitchen. Very exited to use them... I will be cooking some Japanese dishes for dinner with my knives!

ThEoRy
07-15-2012, 02:00 AM
I think I saw that one in person at the food show maybe.

JBroida
07-15-2012, 02:01 AM
I think I saw that one in person at the food show maybe.

i had a few with different designs back then... some have sold since then

ThEoRy
07-15-2012, 02:03 AM
They are nicely wrapped.

So you gift wrapped your own knives I see..

JBroida
07-15-2012, 02:40 AM
she wrapped one and i the other (just to see where my wrapping level was at)... she's strict :(

wenus2
07-15-2012, 03:12 AM
So you gift wrapped your own knives I see..

I should hope so, opening them is half the fun!

Great post.

schanop
07-15-2012, 03:41 AM
i had a few with different designs back then... some have sold since then

Is it possible to get a design with a rat tail tang?

JBroida
07-15-2012, 03:47 AM
its something we're working on

DwarvenChef
07-15-2012, 03:52 AM
Looks like Sara is going the right direction :) Welcome to the darkside :) and burnt chestnut handles is just icing on the cake :)

schanop
07-15-2012, 03:52 AM
Yippeeee ... quite like my sugimoto handle shape and look.

Sara@JKI
07-15-2012, 05:58 PM
I'm getting to ready to cook for dinner.... I will take a lot of photos :) !

Sara@JKI
07-15-2012, 09:41 PM
I will update how the cooking went with the two new knives, but here are photos of dishes I prepared... Please keep in your mind that I'm a home cook, and I'm much less than average when it comes to cooking :( So don't judge.

Daigakuimo (Sweet potatoes cooked with honey, shoyu etc)
https://mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=f50e246c55&view=att&th=1388d6a711fbdff1&attid=0.1&disp=inline&realattid=1407610886959859824-1&safe=1&zw&saduie=AG9B_P8UybhFMe1uJdCi3i8x0hT-&sadet=1342402460085&sads=sTyZCcBpMmOWE18L-2RWCO7Qau0

Mabo nasu (egg plants cooked with tobanjyan, negi etc)
https://mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=f50e246c55&view=att&th=1388d6a4de36db3d&attid=0.1&disp=inline&realattid=1407610875931590507-1&safe=1&zw&saduie=AG9B_P8UybhFMe1uJdCi3i8x0hT-&sadet=1342402454821&sads=v8I9A7o2Yz-1t1J1PwuAX9-1Nog

Chin jao rosu (Piman, pork, takenoko)
https://mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=f50e246c55&view=att&th=1388d6aa8627d717&attid=0.1&disp=inline&realattid=1407610905005027982-1&safe=1&zw&saduie=AG9B_P8UybhFMe1uJdCi3i8x0hT-&sadet=1342402840332&sads=xJJ0ixrQzhDdCfamI56gy1o7vYM

Spicy sweet renkon (Rotus root)
https://mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=f50e246c55&view=att&th=1388d69ed248d183&attid=0.1&disp=inline&realattid=1407610863546793984-1&safe=1&zw&saduie=AG9B_P8UybhFMe1uJdCi3i8x0hT-&sadet=1342402448882&sads=2bx3e7cYLi0bfk5O39-hmlVS3v0&sadssc=1

markenki
07-15-2012, 10:57 PM
Sounds good, but I can't see the photos. :(

Sara@JKI
07-16-2012, 03:08 AM
Sounds good, but I can't see the photos. :(

strange.... but not to worry! I took photos with my cameras too, so they will come again with my blog tomorrow :)

wenus2
07-17-2012, 05:58 PM
renkon (Rotus root)
<3

Sara@JKI
07-18-2012, 02:37 AM
<3 renkon more!

Eamon Burke
07-18-2012, 11:43 AM
WHERE ARE THE PICS??

I'm going crazy over here!

What did you get?

Sara@JKI
07-18-2012, 11:54 AM
WHERE ARE THE PICS??

I'm going crazy over here!

What did you get?

I wrote a new blog about it :) ! You can read it here (http://ameblo.jp/beverlyhills2010/entry-11304570101.html). Or you can also find it in our new thread, "cooking with my new knives" under JKI :doublethumbsup:

JBroida
07-18-2012, 03:10 PM
For those who just want to see the pictures...

I will update how the cooking went with the two new knives, but here are photos of dishes I prepared... Please keep in your mind that I'm a home cook, and I'm much less than average when it comes to cooking :( So don't judge.

Daigakuimo (Sweet potatoes cooked with honey, shoyu etc)
http://stat.ameba.jp/user_images/20120717/01/beverlyhills2010/e6/5e/j/o0720072012083379533.jpg

Mabo nasu (egg plants cooked with tobanjyan, negi etc)
http://stat.ameba.jp/user_images/20120717/01/beverlyhills2010/2c/91/j/o0720072012083379531.jpg

Chin jao rosu (Piman, pork, takenoko)
http://stat.ameba.jp/user_images/20120717/01/beverlyhills2010/58/6d/j/o0720072012083379530.jpg

Spicy sweet renkon (Rotus root)
http://stat.ameba.jp/user_images/20120717/01/beverlyhills2010/de/a7/j/o0720072012083379532.jpg

JBroida
07-18-2012, 03:50 PM
https://instagr.am/p/NHsueMqpA7/media/?size=l

https://instagr.am/p/NHp_oQKpO0/media/?size=l

https://instagr.am/p/NHwOCFqpDd/media/?size=l

https://instagr.am/p/NHzU4RqpF2/media/?size=l

wino
08-10-2012, 04:19 PM
Sara

I just wanted to thank you for deciding against the Hide cleaver. I bought it and am very pleased so far. Good luck with your choices.

Wino

Sara@JKI
08-10-2012, 05:09 PM
Sara

I just wanted to thank you for deciding against the Hide cleaver. I bought it and am very pleased so far. Good luck with your choices.

Wino



I'm glad that Gesshin Hide Chinese cleaver landed in a right place... please make sure you take a good care of it and use it a lot :) !


.... nonetheless I'm kind of jealous with you! Your cleaver was soooo beautiful and so well-made. When I develop awesome knife skills, I will have to have Gesshin Hide cleaver too..