Best knives/grinds for food release?

[yoyoma]

If we're looking at typical Japanese knives, what are your favorites for food release?

I'm aware of scalloped knives and S-grinds, but I'm asking specifically about more typical grinds/knives, not very rarely seen ones or customs.

edit: Food release meaning the food doesn't get stuck to the side of the knife when cutting.

 

[stringer]

If we're looking at typical Japanese knives, what are your favorites for food release?

I'm aware of scalloped knives and S-grinds, but I'm asking specifically about more typical grinds/knives, not very rarely seen ones or customs.

edit: Food release meaning the food doesn't get stuck to the side of the knife when cutting.

Wide bevel or low bevel with crisp shinogi and convex or concave bevels
Full convex
Thicker spined knives perform better than laser spined knives


It kind of depends on what you are cutting.


And where you find yourself on the food release to wedging continuum. The best food release will come from an axe.

 

[plantgainz]

Wakui are some of the best in my experience, Moritaka even more but doesn't cut like a Wakui. It's all about compromise.

 

[aporigine]

Wakui are some of the best in my experience, Moritaka even more but doesn't cut like a Wakui. It's all about compromise.

This.

 

[esoo]

You need to define what you hope to achieve with what product.

If you expect miraculously falls off the blade - that won't happen doing some certain procedures.

My primary stuff involves a lot of mirepoix and the best I ever hope for is not gluing itself to the blade. Slices sure just fall away, but smaller than that I find everything hangs on at least a little bit.

 

[brownsugar69]

S grinds are becoming increasingly popular

 

[Nemo]

My three best are Watoyama old school iron clad (I believe stainless clad are a bit thinner), the old school beefy version of Yoshikane tsuchime (not at all like the modern thin ones) and Wakui tsuchime.

 

[azn_knives_4l]

Fwiw, even just a touch of convexity and a coarser finish can make something as sticky as a Victorinox release pretty well

 

[Nemo]

If you want a really well executed trade off between food release and thinness, it’s hard to go past Gengetsu from JKI

 

[Blademaster]

IMO, things that you must consider:

• fine cuts like minced garlic will stick to the blade, you will need to wipe it with your fingers, so smooth blade surface is preferred (wipe --> clean, no stuck).
• thick low "wide bevel" tends to wedge, especially if the blade is getting thicker upwards.
• certain thickness and height matters for food release and to avoid wedging.
• for food release, thicker blade is better for wet food, while thinner blade (laser type) better for dense food to avoid wedging.

My preferences are (i like simple grind and finish): shallow convex grind (thin BTE), minimum 4 mm spine thickness and 50 mm height above the heel, with good distal tapering (for non cleaver).

 

[blokey]

Ugly af but it works

 

[aporigine]

Ugly af but it works
View attachment 335698View attachment 335697
View attachment 335696

That in R2 would slay.

 

[jacobwilder5]

+ 1 on toyama, wat pro, or Wakui KU. All strike a good balance of cutting and release imo. Thicker convex and still great cutters.

Not traditional j knife but Shihan is near top of list for me in this category. Bit tougher to get though.

Birgersson is another that’s sneaky good. Super thin but has a low bevel and hollow grind that seem to help with release. He has more regular drops.

 

[Seemore]

If we're looking at typical Japanese knives, what are your favorites for food release?

Okubo Kajiya

 

[Jovidah]

A long petty or short suji with low blade height...and / or just use draw cuts.

 

[Yoshi]

Takeda takeda takeda.

You want Japanese and not impossible to find stock, that's the beast with food release.

 

[Corradobrit1]

Low shinogi, Ku finished, peened TF Denka. Its all about the dimples

 

[nickrut]

For Japanese - Takeda is the best I've had. Wedges a bit on some stuff but that's what makes the food release happen.

 

[ehhh]

I'll throw in another vote for Takeda being the best for food release. Minced onion and garlic will still find a way to ride up and stick, but it's much less than most other knives. I find it takes some extra force and velocity to avoid wedging, which helps eject stuff off the shoulder.

For something more readily available and cheaper, Tadafusa nashiji and Mazaki kurouchi (2023 profile) strike a great overall balance and have very good release in my experience. My Tadafusa gyuto is second to my Takeda sasanoha in food release.

 

[jaydee]

Murray Carter, Wakui, Watanabe and Michael Knot.

 

[simona]

These are the best of my limited collection.

 

[aporigine]

View attachment 335774
These are the best of my limited collection.

What’s the one in the left? It looks somewhat but not completely like an eel knife.

 

[plantgainz]

View attachment 335774
These are the best of my limited collection.

Missed that little one on cleancut

 

[Yoshi]

View attachment 335774
These are the best of my limited collection.

Loving the pinch grip indent on the right

 

[plantgainz]

Loving the pinch grip indent on the right

Shindoesque but more refined

 

[simona]

What’s the one in the left? It looks somewhat but not completely like an eel knife.

garlic and ginger murderer

 

[simona]

garlic and ginger murderer

1 mm center of choil