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Thread: Searching for a reasonable addition to my knifes + sharpening question

  1. #1

    Question Searching for a reasonable addition to my knifes + sharpening question

    I am a hobby chef, so I only cook at home. As I am sick of working with cheap knives of mediocre quality, I recently purchased two knifes that have a better quality/price ratio: A 24 cm Tojiro DP Gyuto (F-809) & a 12 cm Tojiro DP Petty Knife (F-801). I am very very satisfied with them, so I am looking to buy some more Torijo knifes from this collection.

    At the moment the Gyuto is used for nearly everything: Cutting vegetables & meat (I don't eat fish that often). The petty knife is mostly used for cutting garlic, small onions or sometimes to trim some fat from a steak.
    I am looking for some good additions to these two knifes, although I don't really know what to buy. Just a few days ago I noticed that I really don't have a knife that is good for removing the stem from tomatoes, so maybe I should get a 7 cm Peeling Knife (F-799) for that?
    Also removing the seed of an Avocado is tough as I am afraid the blade will chip if I hack into the seed. That leaves me thinking that I need something more robust - Nakiri, Santoku, Deba?

    Plus can anyone recommend a knife for dividing a chicken? I mean not cutting through bones, but getting the single parts & filleting?

    And I have another question: At the moment I don't have anything to sharpen the knifes. Often you read that you should use a sharpening steel also with Japanese knifes, but the product information that came with it says not to use one. What should I do?
    I also hesitate to buy a wet stone for sharpening. I know this needs to be done, but I am really afraid to ruin the knifes. I know there are tools to help you to keep the right angel, but I don't know - should I just try it?

    I would really appreciate any replies as I am a newbie when it comes to good knifes and as you can see, many things leave the puzzled.

    Cheers & Merry Christmas!

  2. #2
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Cincinnati, Oh
    I use gyutos for all the tasks mentioned.

    Buy a King 1000 stone, watch Jon Broida's sharpening videos on YouTube, and practice on your old knives.

  3. #3
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    On the (frozen) water Maine

    +1 to what Edipis said...sage advice.
    once in a while you get shown the light, in the strangest of places if you look at it right

  4. #4
    Senior Member tkern's Avatar
    Join Date
    Oct 2011
    Portland, Maine
    The Tojiro DP honesuki is your chicken knife.

  5. #5
    Senior Member

    Join Date
    Feb 2011
    Welcome to KKF, and Happy Holidays!

    You're on the right track for adding knives when you identify a task that you can't do well with the knives you have. The bird's beak paring knife you mention is usually used for tourné cutting, but I'd imagine it could also be used to take out a stem on a tomato. Your gyuto is perfectly suitable for removing the seed from an avocado, it's just a matter of technique. Here's a video of how to do it. Just be careful getting the seed off the blade. I've found the safest way is to take your thumb and forefinger over the spine of the knife and pinch it off.

    The most recommended knife for breaking down a chicken is a honesuki, though many people find that a petty works just as well.

    As for sharpening, stay away from steels and rods, and invest in a set of waterstones. To get started, you'll need a medium stone, a fine stone and something to flatten them on. The most "bang for the buck" stones are the Bester 1200 (medium) and the Suehiro Rika 5000 (fine). If you can afford it, get an Atoma 140 diamond plate to flatten your stones, though you can do just fine with 220 wet/dry sandpaper and a flat surface like a 12"x12" ceramic tile or sheet of glass. There are many excellent videos on sharpening available on the Japanese Knife Import's YouTube channel:

    Again, welcome to KKF, and don't hesitate to ask questions. There are plenty of people here who just love to give advice.


  6. #6
    Senior Member cclin's Avatar
    Join Date
    Jul 2012
    you may needs a Pairing Knife & bread knife..all other tasks could be done with gyuto.
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  7. #7
    Senior Member
    Join Date
    Apr 2011
    I think new sharpeners worry too much about ruining their knives learning to hone an edge. You may scratch up the surface a bit and it may not be as sharp as you would like at first but it is really hard to totally destroy a knife that way. Practice make perfect. It really isn't rocket science.

  8. #8
    Canada's Sharpest Lefty
    Join Date
    Mar 2011
    No bread knife...

    I just cooked, or rather, prepped and carved our entire Christmas mea (rib roast, etc)l, here at work, with my Marr petty. It's a matter of technique, and learning the limitations of your knives. I've learned to do things with pettys that many would consider beyond their limitations. But, it all comes down to using the length needed (or that the knife will allow), and knowing where your edge/tip are located. The same goes for a gyuto.

    And with that, welcome!

  9. #9
    Senior Member
    Zwiefel's Avatar
    Join Date
    Jul 2012
    Little Rock, AR
    Here is the channel for Japanese Knife Imports (Jon + Sarah Broida) on youtube:

    Also, here is an excellent video from Eamon Burke of Burke Cutlery on avocados...he uses IMNSHO the best technique for this that I've seen, and he's a member of the forum.

    Welcome to the forum, you're in the right place!
    Remember: You're a unique individual...just like everybody else.

  10. #10
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011

    I haven't lived the life I wanted, just the lives I needed too at the time.

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