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Thread: Newbie needs some help - going to Japan

  1. #41

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    Quote Originally Posted by oivind_dahle View Post
    Most Norwegian chefs I know (and some of them have won really high medals internationally) dont have a japanese knife, and even use a dull knife for cutting. But their food is awesome, so perhaps a knife in the long run dont matter at all? Victorinox is the brand top chefs in Norway uses.
    That was just a LOAD of bollocks!
    For one i sharpened MAC damascus.
    For other two Tamahaganes and this chef is the youngest to win some very very important prize. Those were propably the cheapest and most used knifes in his bag, but there was no Victorinox.
    At other very famous company in Oslo i didnt spotted even half of Victorinox.
    Im waiting for big global, another mac. Please PM me if want to know specifically who i met in person.

    I would agree that because of the countrys specifics in Norway most popular among industry [cheapest] is Victorinox. And not many chefs are even aware of what really sharp really is. Thats a fact. Theres a lack of good cutlery specialists, but with all the globalization it will evolve eventually.

    To the treadstarter:
    From what I understood, you just dont like the feeling of overpaying. Just like me. Even though i think you should go for it and physically touch and feel all different bunch of knives in Japan.
    With some you will fell in love. Maybe some of it would be in your budget?
    I wouldnt say you need nakiri to hame kitchen. You will notice sometimes that to chop one leek you are to lazy to change knives.
    Thats why i would go for gyuto, if 24cm, then why would one need a slicer at home?
    The most important knife for me is a parer, this is a guy that can handle whole bunch of stuff and i would go for that one. Two knives and sky is the limit in the kitchen.

  2. #42

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    I'll echo tk59's advice.

    Hop in your car and make a trip over to Japan Woodworker in Alameda and hold some real Japanese knives in your hands.

    Get an idea of what you like (or don't like) and go from there.

    http://kitchen.japanwoodworker.com/d...apanWoodworker

    James

  3. #43

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    Hey all,

    I wanted to thank you all for your contributions to this lively discussion. I truly appreciate everyone's input. I have learned a lot over the last couple of days and feel much better equipped to start my endeavor into the world of high-end Japanese knives. I will look for a gyoto and a paring and then maybe a souvenir single-bevel knife - just for the heck of it. You guys saved me from making some costly mistakes. I will make a trip to the different stores nearby and figure out what I like and don't like and get started that way. I might buy something that I find out a year from now was a mistake, but that's life and that's how I am going to learn.

    Thanks again!
    Lars

  4. #44
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    Very cool! Have fun in Japan!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #45
    Quote Originally Posted by bieniek View Post
    That was just a LOAD of bollocks!
    For one i sharpened MAC damascus.
    For other two Tamahaganes and this chef is the youngest to win some very very important prize. Those were propably the cheapest and most used knifes in his bag, but there was no Victorinox.
    At other very famous company in Oslo i didnt spotted even half of Victorinox.
    Im waiting for big global, another mac. Please PM me if want to know specifically who i met in person.

    I would agree that because of the countrys specifics in Norway most popular among industry [cheapest] is Victorinox. And not many chefs are even aware of what really sharp really is. Thats a fact. Theres a lack of good cutlery specialists, but with all the globalization it will evolve eventually.
    Well I am Purchase Manager in ISS Norway, and we use Victorinox on all our canteens. Secondly Im a personal friend with some of the best chefs in Norway, among them ě. Hjelle at http://www.kulinariskakademi.no/english.asp. I also know the rest of the chefs there. I also know a lot of the grand chefs in Norway and I just come to think of the chefs columnist in one of the biggest newspaper in Norway Jan Vard°en is also using Victorinox: I might be wrong but Im pretty sure its a Victorinox in his hand on the picture: http://oslopuls.aftenposten.no/resta...icle255771.ece. The picture is his trademark in the newspaper as well

    So please tell me about the chefs that is using so damn great knives. I for sure dont know them. I know Kulinarisk Akademi bought their first Jknife last year and it was a Hattori Forum Knife

    Secondly: who sells the great Jknives in Norway. I know Trakt°ren got "Shun" and you might find Mac and Global... But thats it. Please inform me of anyone selling other brands. I have no idea where to buy it! Ive also taken a lot of courses at the best restaurants in Oslo....again Victorinox.... But nothing amaze me any more. Maybe a local bar in Troms° got some really high standards on their cutlery

  6. #46

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    Man, wake up. Just wake up. You can be manager of universe, but I urge you take your head out your bottom.
    To be honest, I wouldnt be proud of having abything to do with cantines! There is one worth ive been at: Staff restaurant in Four Seasons Hotel Green Park, London.

    To explain, Im talking about chefs that have articles about themselves on Wikipedia, and you talk to me about some lazy bastards that achieved sh@it. Stop!
    To explain better: When I came to work in London my chef told me simple truth: if we didnt heard of chef in here, he is non existent. You think some cheapo from shithole-newspaper caught theyre attention? Stop!
    To explain on the level of primary school: Your success in the industry isnt measured by medals or any other gizmos industry give themselves to get in better mood.
    As Marco Pierre White said: The respect is gained through service.

  7. #47
    Im no manager of the univers Just saying that focus on top japanaese kitchen knives are really not there among people or chefs in Norway. It might be, and I truly believe a lot of chefs are starting to use great knives. However many still have their Victorinox

    Regarding your comment on canteens...
    Charles Tjessem - Bocuse d`Or 2003 - Chef of the year 20002 (Norway) - working place when he won - the canteen of statoil stavanger.
    So Im pretty proud of having a lot to do with canteens .)
    http://en.wikipedia.org/wiki/Charles_Tjessem

    I know its hard to believe, but norwegian chefs are actually very very good

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