Geopatriot
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- Feb 13, 2015
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I dont exactly remember the source of the inspiration, but about three weeks ago I got the idea that I needed a boning knife to help with the super thick rib-eye steaks that are sold where I live, as well as with breaking down chickens, which we often buy whole. Im an American expat living overseas in a location where the skilled butcher profession pretty much doesnt exist. One thing led to another and I got the idea that after 20+ years, NOW is the time to finally build a knife collection worthy of my cooking skills. I'm not a professional, just someone who likes to cook at home. Ive been using a no-name, industrial grade chefs knife that was certainly capable all of these years, but was recently ruined because in addition to not having skilled butchers, the country where I live has metal grinders who dont know the first thing about knife sharpening.
I quickly got seduced by Shun and then Miyabi. The more I read, the more I realized that there is no such thing as the perfect knife or the perfect brand. Because I cannot go into a local high-end knife shop, I had to make my selections sight unseen based on reviews and pictures. On one hand I wanted to spread my risk and on the other hand, I was very curious about several manufacturers and wanted to see how they all compared to each other. I wanted to experience different manufacturers rather than have one low cost matching set. I quickly got carried away and then realized that to make this all worthwhile, I would have to commit to sharpening my own blades with Japanese water stones. Everything is already on its way, but it probably wont arrive until the end of March and Im really curious how the knowledgeable and respected brethren (and sisters) on this site will evaluate my selections.
I picked knives for the tasks that are common in my kitchen, not because of some marketing pitch. In other words, they are likely to get good use and not just to fill the knife block. Although most of these are Japanese, I could have easily been happy with a set of Wusthoff Classic or Messermeister Meridian Elite. I went with Japanese geometry and steel (mostly) because I like high performance things. However, although I respect the strengths of carbon, I wasnt ready to go that far at this early point in my journey.
So heres what I did and I invite you to rip in with comments on what I did wrong and what I might have done right:
I think most people on this forum have a sense of what this group of knives ended up costing me. Id like some qualitative comments and if this post generates some activity, Ill post the total price a bit down the road. Having spent a good amount thus far (plus the cost of sharpening stones), I think this will probably satisfy my long-held desire for quality kitchen knives for a few more years at least!
I quickly got seduced by Shun and then Miyabi. The more I read, the more I realized that there is no such thing as the perfect knife or the perfect brand. Because I cannot go into a local high-end knife shop, I had to make my selections sight unseen based on reviews and pictures. On one hand I wanted to spread my risk and on the other hand, I was very curious about several manufacturers and wanted to see how they all compared to each other. I wanted to experience different manufacturers rather than have one low cost matching set. I quickly got carried away and then realized that to make this all worthwhile, I would have to commit to sharpening my own blades with Japanese water stones. Everything is already on its way, but it probably wont arrive until the end of March and Im really curious how the knowledgeable and respected brethren (and sisters) on this site will evaluate my selections.
I picked knives for the tasks that are common in my kitchen, not because of some marketing pitch. In other words, they are likely to get good use and not just to fill the knife block. Although most of these are Japanese, I could have easily been happy with a set of Wusthoff Classic or Messermeister Meridian Elite. I went with Japanese geometry and steel (mostly) because I like high performance things. However, although I respect the strengths of carbon, I wasnt ready to go that far at this early point in my journey.
So heres what I did and I invite you to rip in with comments on what I did wrong and what I might have done right:
1.) Shun Classic 6-in. Gokujo Boning/Fillet Knife Im excited about what this might be because it looks so beautiful, and I can imagine how this knife would work on ribeyes, chicken and fileting salmon, but Im wondering if I wouldnt have been better off with a Garasuki by another company not for the salmon, but for breaking down poultry.
2.) Tojiro DP Damascus 7-in. Nakiri Knife I went with this because Tojiro seemed like a good value for a respected no-frills Japanese knife company known for good quality.
3.) Miyabi Kaizen 9.5-in. Chef's Knife Somehow I liked this series after watching the Knife Sharpening YouTube Video by Make Sushi (Davy Devaux). I was interested to see how Zwilling was able to bring German Engineering and Manufacturing skills to the making of a well-crafted Japanese knife.
4.) Miyabi 7000Pro 4" Kodeba Heres where I went a bit crazy. I was really intrigued by the 70% discount on this top-of-the range, Miyabi by Zwilling. I didnt really need this knife, but I wanted to see what the very best was like and I do purchase a fair amount of fish that needs to get broken down and filleted. I also thought this might be a good small knife for everyday things rather than pulling out the 9.5 Chefs Knife, such as chopping garlic or cutting a chicken breast into cubes.
5.) Shun DM0715 Classic 2-1/2-Inch Bird's Beak Knife Bought this for the wife so she might share my appreciation for these knives. Fact is, she hates peelers and does all her fruits and potatoes with a $5 KitchenAid paring knife.
6.) Friedr. Dick 1905 Exclusive Series 8-Inch Slicer I wanted a slicer for roasts and hams at a reasonable price. I was also intrigued by this German knife-maker with an excellent reputation and reviews, but limited awareness in the U.S. I had so many to choose from, so in the end it was the beautiful handle and design of the 1905 series that got me.
2.) Tojiro DP Damascus 7-in. Nakiri Knife I went with this because Tojiro seemed like a good value for a respected no-frills Japanese knife company known for good quality.
3.) Miyabi Kaizen 9.5-in. Chef's Knife Somehow I liked this series after watching the Knife Sharpening YouTube Video by Make Sushi (Davy Devaux). I was interested to see how Zwilling was able to bring German Engineering and Manufacturing skills to the making of a well-crafted Japanese knife.
4.) Miyabi 7000Pro 4" Kodeba Heres where I went a bit crazy. I was really intrigued by the 70% discount on this top-of-the range, Miyabi by Zwilling. I didnt really need this knife, but I wanted to see what the very best was like and I do purchase a fair amount of fish that needs to get broken down and filleted. I also thought this might be a good small knife for everyday things rather than pulling out the 9.5 Chefs Knife, such as chopping garlic or cutting a chicken breast into cubes.
5.) Shun DM0715 Classic 2-1/2-Inch Bird's Beak Knife Bought this for the wife so she might share my appreciation for these knives. Fact is, she hates peelers and does all her fruits and potatoes with a $5 KitchenAid paring knife.
6.) Friedr. Dick 1905 Exclusive Series 8-Inch Slicer I wanted a slicer for roasts and hams at a reasonable price. I was also intrigued by this German knife-maker with an excellent reputation and reviews, but limited awareness in the U.S. I had so many to choose from, so in the end it was the beautiful handle and design of the 1905 series that got me.
I think most people on this forum have a sense of what this group of knives ended up costing me. Id like some qualitative comments and if this post generates some activity, Ill post the total price a bit down the road. Having spent a good amount thus far (plus the cost of sharpening stones), I think this will probably satisfy my long-held desire for quality kitchen knives for a few more years at least!
