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can I get anything OK for ~$100? (for sushi)
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Thread: can I get anything OK for ~$100? (for sushi)

  1. #1

    can I get anything OK for ~$100? (for sushi)

    What type of knife(s) do you think you want?
    yanagiba / deba
    Why is it being purchased? What, if anything, are you replacing?
    home use, recreational
    What do you like and dislike about these qualities of your knives already?
    currently cutting sashimi with $10 knife, not looking too good.

    What grip do you use?
    grip?
    What kind of cutting motion do you use?
    interested in breaking down fish, and slicing for sashimi
    Where do you store them?
    cupboard
    Have you ever oiled a handle?
    nope
    What kind of cutting board(s) do you use?
    plastic cheap ones
    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    ???
    What is your budget?
    ~$100, might stretch ~$150 all in
    What do you cook and how often?
    sushi, once a week
    Special requests(Country of origin/type of wood/etc)?







    I want to break down whole fish (1-3lb range), and slice for sashimi. If i only had $100-$150, where should I put that money into first?

    http://www.ebay.com/itm/Japanese-SAK...ht_2916wt_1150

    is something like that not any good? or will this price range still be a huge step up from $5-10 regular kitchen knives?

    and do I need stones to get started? or will the knives come sharpened?

    most of the recommendations for yanagiba and deba in knife threads I've searched on this forum, exceed $200 a piece, That's out of my price range.

  2. #2

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    No idea but I love your user name. Poutine rocks!

    -AJ

  3. #3
    Senior Member Mucho Bocho's Avatar
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    I'll take the first stab.

    Yanagiba--Fish Filet slicer. Good skinner too.
    Deba--Fish Butcher.

    Single bevel knives are not multi purpose. Think of them like a tire iron.
    Must be very knowledgable about knives in a holistic sense to know how to sharpen.
    Reasonable traditional single bevel knives are expensive cause the edge must be flat on one side and beveled on the other. Like a V missing one side of the V. But must be strong too. Thats where all the talk about different steels comes into the discussion.

    If you're a knife nut. A single bevel knife is an essential part of your kit. thats cause you dig knives no matter what their purpose.

    HOWEVER, unless you desire this sickness/condition/self-fulfilling must-have material item, buy a 300 Suiji, 240 Gyuto and never look back. Spend a grand on this kit. Hear me. Never look back.

    Lastly, the more questions you ask, the more the questions you will have. Thats how she grows.

    On the upside, the disease does lead to some very nicely sliced tomatoes!

  4. #4
    Senior Member Namaxy's Avatar
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    I think you would be dissappointed in the quality of a single bevel knife at that price point...for one let alone two. Of the two knives you mentioned, I'd let go of the Deba first. Until I had one, I broke down fish all the time with a Gyuto. I think a quality Gyuto would make sense. If you really care about slicing the fish, you might consider a Suji as Mucho suggests, instead of the Gyuto. You can get a CarboNext Suji that fits your price point at JCK.

    But as Mucho says...click on those websites at your own peril...you'll be looking for extra knife storage in no time.

  5. #5
    that's what I thought too.....

    so what price point do I have to move up to, to get a decent single bevel yanagiba? I'll probably hold off on the deba for now, would rather add to a collection slowly then buy bad quality equipment.

    can I get one for $150ish?



    not trying to dodge the recommendations for other kinds of knives, but my priority is nice cuts of sashimi.

  6. #6
    Senior Member Deckhand's Avatar
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    If you were dead set on yanigiba found this http://korin.com/Stain-Resistant-Yan...category=52108
    They have a suisin for around $200. That being said a sujihiki would probably have more use for you.
    For your information you can get free knife sharpening. He is very good, but then you have to agree to no return policy because it was sharpened. The plus is you can get it very sharp and in your price range/style.

  7. #7
    ^i'm as newbie as it gets, never heard of sujihiki

    Ill look around the net, thnkx


    edit: what's the reason for recommending a sujihiki?

    tbnkx

  8. #8
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    sachem allison's Avatar
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    truth is blueway sells some nice stuff and a lot of us have made purchases from him and have been remarkably surprised both by the low price and the quality of his products. He uses lesser known brands and makers, but that does not necessarily translate into lesser knives. I have heard good things about the Sakai Yoshiharu knives and never anything bad about them. Obviously they aren't on the high end, but you aren't going to loose anything trying it out. Just remember that lacquer will flake off eventually, so think about a rehandle or just spend a little extra if you are concerned.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  9. #9

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    Here I am responding with no experience but I have a Yoshihiro Nakiri that I like. And JKI sells a Yoshihiro yanagiba for $210, out of stock though. I would imagine the quality to be equal to the knife I have. He has some shorter Zakuris for less but I know nothing about them. But Jon doesn't sell junk.

    http://www.japaneseknifeimports.com/.../yanagiba.html

    -AJ

  10. #10
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by ajhuff View Post
    Here I am responding with no experience but I have a Yoshihiro Nakiri that I like. And JKI sells a Yoshihiro yanagiba for $210, out of stock though. I would imagine the quality to be equal to the knife I have. He has some shorter Zakuris for less but I know nothing about them. But Jon doesn't sell junk.

    http://www.japaneseknifeimports.com/.../yanagiba.html

    -AJ
    I looked at that one for him too. I know Jon would be very helpful.

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