First Japanese Knives recommendations

Hello everyone,

I am looking for 2 stainless-steel knives (petty and Santoku/Gyuto) preferably damascus and was wondering if you had any suggestions? My budget is limited to 250-300 for the pair.

So far I am leaning towards either
Hiromoto: http://www.japanesechefsknife.com/TenmiJyurakuDamascusSeries.html#Damascus
-Or-
Shiki: http://www.japanesechefsknife.com/SHIKITsuchimeDamascusSeries.html#SHIKITsuchime

Also... I am new to the japanese knives world so I am open to any recommendations or cues to help me!

Thanks a lot!

Larry

Hattori hd is a great cutter. The Tanaka vg10 (http://www.metalmaster-ww.com/product-list/5) looks awesome, but it'll definitely be nicer if it's rehandled

I've got a 12 cm petty from the Shiki damascus premium range.
No problems with it, takes a nice edge, no chipping.
I'm happy with it.

If you want one of the ***Tenmi-Jyuraku Damascus Series*(VG-10), then don't wait too long as it looks like they are now out of production. See Benusers thread 'Hiromoto Stops'.

Another option is to get the Hiromoto AS (which is not Damascus) The Aogami Super blue steel in the core is arguably better than the VG-10 in the Damascus series. I used the 150 petty a lot in banquet prep. it took a great edge & worked well.

I am not knocking Damascus, it does look nice, however it does not make the knife cut better, & you have to be careful sharpening it so you do not scuff the Damascus. It does usually cost more.

Thanks a lot!!!

I have furthered my research and came up with more questions.....

If I were to limit myself to 2 knives would you go with:
-Santoku & Petty
-Gyuto & Petty

Also, what would you make of this maker? (http://www.moritakahamono.com/en/hocyo1-3.html). Are these knives too specialized to do everyday work in the kitchen?

Finally, is a non-stainless steel blade ( like the Aogami Super blue steel) really that much of a hassle to maintain for a novice like myself?

Gyuto over Santoku in almost every possible use case, imo.

Gyuto & Petty. The Hiromoto AS the core is carbon, the sides are clad in stainless steel. Only the cutting edge will patina. The Gyuto has a cool irregular wavy line where the stainless clad meets the carbon kind off looks like the hamon line on a sword.

As for taking care of the knife, just wash it after use & dry completely. Do not let the edge of the blade bang into things except food & cutting board. Does not matter if you are a novice just a little knife care knowledge is all you need.

Thanks for your advice!

"-Gyuto & Petty" Answered your own question.


"Also, what would you make of this maker? (http://www.moritakahamono.com/en/hocyo1-3.html). Are these knives too specialized to do everyday work in the kitchen?"

Sucks. I bought the santoku (off b/s/t) as a gf knife. Got wicked sharp but damn thing would rather rust than cut, looked like chit, handled like chit. Fastest turnaround I've ever had on knife.

"Finally, is a non-stainless steel blade ( like the Aogami Super blue steel) really that much of a hassle to maintain for a novice like myself?"

Non-stainless covers a lot of ground. I've had the moritaka and a tosa as cheap carbon. Don't have them anymore. The Hiro cladding is relatively easy to maintain and is a good knife at good price point.

Has anybody pointed you at Gesshin Uraku yet? Stainless, entry level price point, easy to sharpen and care for, etc.

No I didnt know about the Gesshin Uraku!!! Thanks Dave!

Carbon really is not that much hassle, you just need to wipe it down when you finish chopping, rather than when you finish dinner.

I have a 210 moritaka gyuto and am a lot more favorable towards it than Dave.
Having said that, the blade profile is very flat, as flat as my nakiri. It's very noticeable even to a newbie like me. You can still use it fine, it's just different to all my other gyutos.
There have also been threads about grind issues with them.
Would not recommend them as a main knife, particularly with all the other options.