100% Carbon Steel bladed JP knives

Discussion in 'The Kitchen Knife' started by AGC8, Feb 5, 2020.

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  1. Feb 5, 2020 #1

    AGC8

    AGC8

    AGC8

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    Can someone recommend same names of knife makers who have 100% carbon (white or blue) blades? I see a lot of carbon steel cored/SS clad makers. Along with the more mass market totally SS bladed knives.

    Do any of you personally own any 100% carbon bladed knives? What has been your experiences with?
     
  2. Feb 5, 2020 #2

    M1k3

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    Ginga, Suien VC, Masahiro, Misono, CCK....
     
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  3. Feb 5, 2020 #3
    Do you mean monosteel carbon steel blades or also iron-clad carbon steel blades?
     
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  4. Feb 5, 2020 #4

    AGC8

    AGC8

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    I did mean mono steel. Did find a shritogami gyutto I like with no cladding.

    I guess the brand's mentioned are all found at Japanese Knife Imports?
    . Though I though Mis ok no are ss core
     
  5. Feb 5, 2020 #5
    The thing with mono blades is - they have disadvantages in the production as carbon steel is considerably harder to grind than the soft cladding. Most monosteel knives have little in a way of distal taper what hints at a production from thinner stock, plus most if them are very thin (for the reasons above). If you are looking for a middle or even higher weight monosteel knife you may indeed find it hard to find one - well unless you go with a honyaki and are willing to pay the price. But even then most honyaki are on the lighter weight side (but heavier ones are not that rare).

    So I guess the question is - what is it that you like and what is your budget - abd at this point you should really consider filling out that questionnaire.
     
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  6. Feb 5, 2020 #6

    madelinez

    madelinez

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    What's your reason for wanting monosteel? Monosteel knives are very common in Western customs but nearly all jknives are san-mai (as you noticed).
     
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  7. Feb 5, 2020 #7

    AGC8

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    I did find a Nomura White#2 no coding for $475 CDN for a 210mm gyuto.. Has a custom handle. Western... Seems like a good deal. As I think I saw a blue 2 8 or 9" for$759usd

    I guess it's want to keep it around $500 USD.. Roughly. And I'm not looking for Chinese cleavers heh
     
  8. Feb 5, 2020 #8

    McMan

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    This is the key question to answer before plunking 500 beans down on a monsteel knife.
    Are you looking for specific performance, etc? There are a lot of good recommendations for clad knives that could get you in way under the $500 dollar window.
    That said, if you've got that type of budget for a monsteel, maybe just bump it an extra hundo and start talking to custom makers...
     
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  9. Feb 6, 2020 #9

    parbaked

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    If you are interested in carbon clad blades, where the cladding is carbon, not stainless, you will have many more options like Hinoura or Murata, in white and blue for example:
    https://www.epicedge.com/shopexd.asp?id=92952
    https://www.epicedge.com/shopdisplayproducts.asp?id=1535&cat=Murata,+Takeo
     
  10. Feb 6, 2020 #10

    milkbaby

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    For US$500 I'd pick a Western knifemaker, many choices there. There is a batch of 26C3 steel out there, the one Boss/Devin Thomas called "spicy white" a nice carbon steel.
     
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  11. Feb 6, 2020 #11

    AGC8

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    Custom. Could go that way. Nig, I was/am curious to see what choices there are for "off the shelf" mono's...
     
  12. Feb 6, 2020 #12

    AGC8

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    Would there American Smith's be using US steel?

    As I said I did find one Japanese Momo carbon gyuto. Liked custom and priced in the same range as a Miyabi Birchwood and Black.
     
  13. Feb 6, 2020 #13

    stringer

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    Shi.Han 52100 Kurouchi - not quite the right steel but monosteel

    American maker, maybe out of your price range
    I love mine. Although I did thin it substantially OOTB.
     
  14. Feb 6, 2020 #14

    Midsummer

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    Masamoto KS is solid white #2 shirogami. I like those and they are usually around 400$.
     
  15. Feb 6, 2020 #15
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  17. Feb 6, 2020 #17

    labor of love

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    If I understand you correctly you’re asking for recommendations for a 210mm mono carbon gyuto with a budget of $500? And open to western makers?
    Munetoshi Honyaki
    Shihan
    Marko
    Mario
    Martell
    Isasmedjan
     
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  18. Feb 6, 2020 #18

    Gregmega

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    Masamoto from an old stock are superb. The ones from 20+ years ago have great taper and get sharp as sh*t. For western maker get a Marko in 52100.
     
  19. Feb 6, 2020 #19

    MowgFace

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    Tsukiji Masamoto has monosteel V2 blades. Not terribly easy to find though.
     
  20. Feb 6, 2020 #20

    Eloh

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    Unfortunately it's hard to find (good) mono steel blades by Japanese makers.
    There really Is no practical reason to limit yourself to Japanese makers or these particular steels though.
     
  21. Feb 6, 2020 #21

    Benuser

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    If you're OK with a yo-handle: all very common carbon monosteel blades.
    If you want to get an idea of what those knives can mean for you, get an unexpensive Fujiwara FKH.
     
    Last edited: Feb 6, 2020
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  22. Feb 7, 2020 #22

    Benuser

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    The best carbon Western I've ever handled was by Dan Prendergast. Some weight, a very pronounced distal taper, so some substance and resulting food release with a very fine tip. Quite flat profile. Very familiar to whom is used to Sabs and Sheffields.
    Just curious whether this is the direction the OP is looking for, @AGC8.
     
  23. Feb 7, 2020 #23

    RobinW

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    I just got a bunch of 20+ (maybe even 25+) year old Masamotos from a forum member. These have been used in a pro kitchen for some time and while I love them (get crazy sharp and have a great personality), they do need some serious thinning behind the edge and thinning hard steel is a b-tch.

    Bottom line, if you get that old knife, don't expect them to be perfect as plug-n-play.
    But, if you are ok with a bit of work, you can get great knives at a very reasonable price.
     

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