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Knife Japan: What's notable, worth buying, etc.?
- Thread starter DitmasPork
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@HumbleHomeCook great minds. I have both the Okahide and the Yoshimitsu (but in 220) on order from over a week ago. I guess that’s my answer. I can let you know my thoughts when they arrive next week or so.
aporigine
The slow blade penetrates the winter squash
Oh you.
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The winter blade penetrates the slow squash I guess.
which: The Okahide.Pretty sure I know what the majority will respond but let's play anyway.
Which one and why...?
https://knifejapan.com/okahide-hamono-polished-sabaki-bocho-140mm/
If I remember right, this is Michael's favorite nakiri.
https://knifejapan.com/ikenami-hamono-nakiri-160mm-shirogami-1/
https://knifejapan.com/yoshimitsu-hamono-black-forged-gyuto-180mm-aogami-super/
https://knifejapan.com/okubo-kajiya-santoku-170mm-aogami-2/
why: I can think of lots of ways to use it, plus it might be a welcomed outlier (blade shape) in your collection from what I’ve seen.
Good luck with decision.
Jovidah
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I'd go for whichever is most different from what you already have. I always try to avoid too much repetition.
The Okahide, because it's unique.
I have the Ikenami and have the Okubo on order.
Just me, but I don't need another Gyuto.
I have the Ikenami and have the Okubo on order.
Just me, but I don't need another Gyuto.
How do you like the Ikenami?
aporigine
The slow blade penetrates the winter squash
The Okubo Santoku - its the only one without a plastic ferrule.
170x51x3 mm also sounds like a very useful size.
170x51x3 mm also sounds like a very useful size.
I like it. I have had it a few weeks and have processed a bunch of onions, peppers, carrots and tomatoes. Does a great job, light, nice balance in a pinch grip. My new go to veggie knife.
Thank you.
