Are kitchen knives getting more attention lately?

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Don Nguyen

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Maybe it's just been my imagination, but it seems like more people are interested in upgrading to more high-end tools and learning to use+maintain them. Seems like more makers are trying out the kitchen stuff too.

I think it would be really neat to see the interest grow, but I haven't been familiar with this addiction long enough to tell. Thoughts?
 
I think they are getting more attention. I think that the "Foodie" movement or whatever its called is helping too.

On a side note, it also baffles me that the vast majority of "knife guys" are not interested much in kitchen knives. I mean besides a pocket knife, what other type of knife do you get to enjoy using daily? I know my hunting knife gets pathetically little use:(
 
I think they are getting more attention. I think that the "Foodie" movement or whatever its called is helping too.

On a side note, it also baffles me that the vast majority of "knife guys" are not interested much in kitchen knives. I mean besides a pocket knife, what other type of knife do you get to enjoy using daily? I know my hunting knife gets pathetically little use:(

This.
 
On a side note, it also baffles me that the vast majority of "knife guys" are not interested much in kitchen knives. I mean besides a pocket knife, what other type of knife do you get to enjoy using daily? I know my hunting knife gets pathetically little use
Lot of "knife guys" use the pocket knife or variation of such daily as part of their work.
Also you have a collector guy, that just hoards the knives of all type.
In addition, I will assume that many knife guys do not cook on regular basis, so their interest and knowledge in kitchen cutlery is very limited to null.
 
I've not been into kitchen knives long, but it does seem like there's some interest building here. I've wondered if its the result of social media where people are sharing pics of stuff they own and getting others interested. I know the tactical folder community has gotten a lot of momentum thru instagram, youtube, etc.

As someone that has had interest in tactical folders for a long time, I'll say the kitchen knife community is only a fraction of what tac folder community. KKF is pretty much the best place I've found for kitchen cutlery, but it's a fraction of bladeforums and USN.

I'd really like to see kitchen knife interest take off, but here's the main barrier - the most confusing thing about Kitchen knives is lack of manufacturer knowledge. When I asked for knife recomendations people were throwing out different Japanese brands and I had no idea who they were. There is limited information on the web because most of it is in Japanese. Took me like 2 months of reading KKF to feel like I knew anything (and I'm still learning).

Folding knives most people know Spyderco, Benchmade, Kershaw, Buck, ZT, Emerson, etc. Kitchen knives most people know Henckels, Wustoff, and maybe Shun (none of which are recommended here usually). There needs to be a sticky that rates brands by relative tier. Like in folding knives you could easily say Kershaw (budget), ZT (midgrade), Chris Reeve (premium). Somebody needs to tell the noobies Tojiro (budget), Takeda (midgrade), Shigefusa (premium). This cloud of confusion is what allows brands like Richmond to be successful because all the uninformed consumers know are buzzwords like M390, Aogami Super, High Rc!
 
I think there is a growing interest in high end kitchen knives because more and more men are the main cooks at home, and you know how men love nice tools! My wife could care less about a nice knife but both my brothers love a good kitchen knife! We are all the main cooks in our homes. I know more men that can cook than women.
 
I think there is a growing interest in high end kitchen knives because more and more men are the main cooks at home, and you know how men love nice tools! My wife could care less about a nice knife but both my brothers love a good kitchen knife! We are all the main cooks in our homes. I know more men that can cook than women.

I think evidence that women are less into knives is supported by the fact that this forum is probably 95%+ males.
 
I know more men that can cook than women.

As a single guy who's dating...you'd be shocked to the core at how true this statement really is! With the majority of the women I've dated in the last few years...if I'd have married them without knowing how to cook, I'd have starved to death lol.
 
I've not been into kitchen knives long, but it does seem like there's some interest building here. I've wondered if its the result of social media where people are sharing pics of stuff they own and getting others interested. I know the tactical folder community has gotten a lot of momentum thru instagram, youtube, etc.

As someone that has had interest in tactical folders for a long time, I'll say the kitchen knife community is only a fraction of what tac folder community. KKF is pretty much the best place I've found for kitchen cutlery, but it's a fraction of bladeforums and USN.

I'd really like to see kitchen knife interest take off, but here's the main barrier - the most confusing thing about Kitchen knives is lack of manufacturer knowledge. When I asked for knife recomendations people were throwing out different Japanese brands and I had no idea who they were. There is limited information on the web because most of it is in Japanese. Took me like 2 months of reading KKF to feel like I knew anything (and I'm still learning).

Folding knives most people know Spyderco, Benchmade, Kershaw, Buck, ZT, Emerson, etc. Kitchen knives most people know Henckels, Wustoff, and maybe Shun (none of which are recommended here usually). There needs to be a sticky that rates brands by relative tier. Like in folding knives you could easily say Kershaw (budget), ZT (midgrade), Chris Reeve (premium). Somebody needs to tell the noobies Tojiro (budget), Takeda (midgrade), Shigefusa (premium). This cloud of confusion is what allows brands like Richmond to be successful because all the uninformed consumers know are buzzwords like M390, Aogami Super, High Rc!

This is a great post!...and overall very accurate regarding the Japanese knife market.

I think the only problem with it might be that the Japanese kitchen knife (meaning Asian knives actually FROM Japan or other Asian countries), in terms of overall quality/value...is very fluid and can't really be quantified by maker. I mean sure...Shigefusa's are a shoe in for top tier knives, but I've heard more great things about Takeda than most other knives combined. Plus there's SO many makers lol...and to the uneducated Westerner, the names are all very very similar. I think it takes months on here just to begin to be able to differentiate them period!...much less sort them by tier, you know?
 
First of all... Cool thread!

To answer your question, yes.

Very good reasons, I specially like the analysis you guys made on the Change or roles at home and gender advocacy.

Talking on the kitchen knife front (not tactical)... Factors:

- Supestar status and influece of media from channels such as food network, celebrity chefs, etc. Is this going to last? Probably some of this demand it is here to stay, I cant say how much.
- Foodie movement as stated previously on this thread.
- Demand driven up by offerings by boutique stores such as Williams Sonoma, SLT, etc. some of it driven by hype and other driven by real hardcore specialists (probably not necessarily our place to shop but thats a completely different thread altogether!).

These specialists (KKF) are the ones that take the time to learn and spend the 2 months learning about nuances and tech specs, chefs that will spend upward of 2 to 5 bills on a knife.

That said, I believe there is a trend or fad/phenomenon driving up part of the demand, I think its similar to what happens to when people start to build up for a hobby, some stay, some don't (To a degree we all have more than we need, I know I have!). At some point, nobody wants to be the chef/home cook that doesn't at least know what a laser is or has handled a high end tool. There is nothing wrong with this. Its just whats driving up demand, thats all.

If there isn't an at par increase in supply, well, that drives up prices... That and the fact that we all want a custom Gyuto from a recognized maker. Guity as charged :clown:

Im not even going to address questions like: are knives improving? Do we know more than we used to? Are we better off? Do we have enough domestic makers? Etc.:2cents:
 
I think Sur la Table has had a pretty big influence. That's how I ended up here. Bought a sweet Shun, came home and was proud of it, googled it, and boom, whole new world.
 
"Foodies" don't care about Knives, they care about cronuts
 
"Foodies" don't care about Knives, they care about cronuts

Give me all of your ******* cronuts or I'll cut off your face with my ZKramer, braise it in my La Creuset with Cristal, white truffles, Lucky Peach #1 shavings, Rachel Ray tears, home made bitters, and beard trimmings. Then I'll serve it to a food network exec, and tell them that Mario Batali hated it. CRooooNUTTTSSS!!!
 
I'm not sure of the complete answer, but I do know that Bob Kramer's marketing genius helped bring the option of hand-made knives to more people than anyone I know of. Daniel from Epic Edge was the one that really persuaded me to start making kitchen knives and I'm pretty sure he did the same for Burke. The combination of those two factors (and Carter gets a +1 here too) really showed other knife-makers that there is something happening here and more importantly, it showed everyone else that they don't have to settle for Chinese-made, stamped $3 knives in their expensive kitchens anymore.

(And sorry about the prices - supply and demand.)
-M
 
Give me all of your ******* cronuts or I'll cut off your face with my ZKramer, braise it in my La Creuset with Cristal, white truffles, Lucky Peach #1 shavings, Rachel Ray tears, home made bitters, and beard trimmings. Then I'll serve it to a food network exec, and tell them that Mario Batali hated it. CRooooNUTTTSSS!!!
mwahahahaaahhaaa!!!
 
As a single guy who's dating...you'd be shocked to the core at how true this statement really is! With the majority of the women I've dated in the last few years...if I'd have married them without knowing how to cook, I'd have starved to death lol.

I definitely know more men who cook then women. I think thats why cooks and chefs are becoming really popular to date... I know Eater has a "Hottest Chef" competition too. But I'm pretty sure that cooks don't always cook at home and if they do I imagine that it would be simple comfort food.

I mean, just because I work at Korin doesn't mean I love eating out and I only eat at NY's finest.
 
But I'm pretty sure that cooks don't always cook at home and if they do I imagine that it would be simple comfort food.

Simple comfort food = eating a hotdog with your coat on standing in front of the microwave at 2:30 AM.
 
This is a great post!...and overall very accurate regarding the Japanese knife market.

I think the only problem with it might be that the Japanese kitchen knife (meaning Asian knives actually FROM Japan or other Asian countries), in terms of overall quality/value...is very fluid and can't really be quantified by maker. I mean sure...Shigefusa's are a shoe in for top tier knives, but I've heard more great things about Takeda than most other knives combined. Plus there's SO many makers lol...and to the uneducated Westerner, the names are all very very similar. I think it takes months on here just to begin to be able to differentiate them period!...much less sort them by tier, you know?

If I may add on to this, one thing that doesn't seem to be mentioned often is the (japanese) knife maker's "grades" - I think the naming differs according to the region, and I only know a few, but there's like betsuuchi(?), tokusei, tokujou, jousaku, kasumi, hongasumi?

IMO it adds another variable, eg how does Sakai Takayuki's bottom line knife compare with a little known maker's mid range (at the same price point)?
 
What caught my interest was actually using a decent kitchen knife.
My first couple kitchen knives were by Mike Davis and Butch Harner.
You couldn't have told me, it was something I had to experience hands on.

My opinion on pricing;
The mass produced knives will always be cheap(er). But you get what you pay for.
The hand made knives will always cost more because of the time involved in making a knife that is just right instead of good enough.
Then if you add in things like exotic handle materials and damascus. The price jumps more.
But....the knives that look and perform best seem to be the ones that sell the fastest.
 
The kitchen knife market is definitely heating up, I get 2-3 orders a week and most of them are not from you guys. I appreciate all the support you have given me, but getting the majority of my custom work from other areas shows that the market is heating up. I have also noticed that there are many makers getting in on the kitchen knife scene. As far as cooking goes, I would starve if I didn't cook, but I may get bored to death by the food. I will say I have four daughters and have been teaching the oldest to cook and my 11 year old twins are begging me to be taught, especially after watching master chef juniors last night. Those kids were impressive.
Del
 
I think they are getting more attention. I think that the "Foodie" movement or whatever its called is helping too.

On a side note, it also baffles me that the vast majority of "knife guys" are not interested much in kitchen knives. I mean besides a pocket knife, what other type of knife do you get to enjoy using daily? I know my hunting knife gets pathetically little use:(
I don't think it's that surprising. Any schmuck with a file and a grinder can make a hunting knife that will work for it's intended purpose. I've seen and used dozens of "kitchen" knives from "knife guys" that can't cut an onion worth crap. I'm not saying there aren't cool hunting knives out there. I'm just saying, why waste your time making something that gets used hard? If it isn't perfect, chances are someone will find out and post it on the internet. If you make something that is really a work of art, rather than a tool, no one can really say anything, since purdy is a matter of opinion.
 
I don't think it's that surprising. Any schmuck with a file and a grinder can make a hunting knife that will work for it's intended purpose. I've seen and used dozens of "kitchen" knives from "knife guys" that can't cut an onion worth crap. I'm not saying there aren't cool hunting knives out there. I'm just saying, why waste your time making something that gets used hard? If it isn't perfect, chances are someone will find out and post it on the internet. If you make something that is really a work of art, rather than a tool, no one can really say anything, since purdy is a matter of opinion.

Edited in case I was outside the forum rules...sorry.
 
I don't think it's that surprising. Any schmuck with a file and a grinder can make a hunting knife that will work for it's intended purpose. I've seen and used dozens of "kitchen" knives from "knife guys" that can't cut an onion worth crap. I'm not saying there aren't cool hunting knives out there. I'm just saying, why waste your time making something that gets used hard? If it isn't perfect, chances are someone will find out and post it on the internet. If you make something that is really a work of art, rather than a tool, no one can really say anything, since purdy is a matter of opinion.

For clarification on "knife guy", I was referring to people interested in knives/ collectors of knives not knife makers.
 
So observation on the price points of customs, people rightfully get dizzy when customs get into the +1k range. If you look at other types of knife collectors, especially the tactical crowd they easily drop 500-1k on the flavor of the month without hesitation. And consider most of those style knives end up being safe queen or paper shredders.

I think most non knife people think of kitchen knives as rather simple. You can get an cheap chef's knife for less than $20, so how complex can it be? I think the turning point for me was watching Murray Carter forge a KU knife. I was fascinated, riveted, and overall impressed. To pay the man $250 for a knife that encapsulates a decade of learning seems like a good deal (I've paid more to get toilets unplugged).

In terms of foodie movement I think Gordon Ramsey and his ten million shows has definitely had a breakthrough effect on society as a whole. I love Masterchef and I think it really brings home the idea that even regular people can create awesome dishes with effort.
 
I don't think it's that surprising. Any schmuck with a file and a grinder can make a hunting knife that will work for it's intended purpose. I've seen and used dozens of "kitchen" knives from "knife guys" that can't cut an onion worth crap. I'm not saying there aren't cool hunting knives out there. I'm just saying, why waste your time making something that gets used hard? If it isn't perfect, chances are someone will find out and post it on the internet. If you make something that is really a work of art, rather than a tool, no one can really say anything, since purdy is a matter of opinion.

TK's comment got me going a bit. It is easy to stereotype based on what we see the most.
There are a gazillion knife makers out there. It is possible for someone who makes OK knives to sell everything they make if they sell them cheap enough.
And there are a smaller percentage of knife makers who will do whatever it takes to do things just right regardless of how long it takes. They are usually the ones who are a bit more humble and are constantly trying to improve their skills.
They are the ones who have the potential to make great kitchen knives if they decide to go in that direction.
But the interest and desire have to be there. Most of them have never used a good kitchen knife, but when they do some will get the bug.
I recall one of the forum vendors starting by using a Carter and then doing what it took to make a similar knife.
I can't think of any of the good kitchen knife makers who started with kitchen knives at the very beginning of their knife making.

OK.....enough of my rambling.
My opinion is that knife makers will make whatever feeds their passion and puts food on their table, in that order.
Now here is a multipurpose kitchen knife.
Shoot the hog and then butcher it without changing hands. and look purdy while you do it.
tortugaII01.jpg
 
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