First Japanese knife for a problematic hand

Discussion in 'The Kitchen Knife' started by Spadazzo88, Jun 21, 2019.

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  1. Jun 23, 2019 #31

    Xenif

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    I have not used the knife you have posted, but for that money I'd buy a 210mm Kaeru from JNS, hard to beat to $: Knife of a Kaeru. For $150 (your budget) i would buy a 210 Kaeru and a simple sharpening stone to maintain it.
     
  2. Jun 23, 2019 #32

    gstriftos

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  3. Jun 23, 2019 #33

    Spadazzo88

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    Are you talking about that? Is just 135 euros and it looks so good.
    http://www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-210mm/

    I already have shapton pro 1k, 2k, and 5k (I have a lot of straight razors)
     
  4. Jun 23, 2019 #34

    Ochazuke

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    Eden Kanso is a house brand for that vendor. Usually house brands have multiple makers they source from depending on which knife it is. I’m usually wary of house brands just because I’ve run in to issues with consistency of quality in the past. Sometimes you get great product for the money, but sometimes you don’t. But I think that really does vary vendor to vendor. Some house brands, like the Gesshin Uraku, have a great reputation. Others, not so much...

    Unfortunately, I don’t know Knives and Tools that well as a vendor. Hopefully somebody else here might be able to speak to their standards and quality control. Good luck!
     
  5. Jun 23, 2019 #35

    Michi

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    I don't know the knife you linked to. It looks decent, and is likely going to be fine. But, if you can have only one knife, I would probably give the Santoku a miss and pick a Gyuto instead. A Gyuto is the one knife that you'll find yourself always going back to, and it is good at pretty much everything. You can push cut, pull cut, slice, chop at the heel, rock near the tip, do fine work with the tip. A Santoku can do that, too, but not as elegantly.

    Also, 180 mm for the "one" knife is too short, IMO. Would recommend 210 mm. That's long enough to allow you to do almost anything, but not so long that it gets in the way.
     
  6. Jun 23, 2019 #36

    Spadazzo88

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    Thanks for your opinion. I’ll head to the 210mm :)
     
  7. Jun 23, 2019 #37

    Spadazzo88

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    Ok :)
    And what you think about the one suggested before? The Kaeru?
     
  8. Jun 23, 2019 #38

    parbaked

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    I have the Kaeru 210 gyuto and I think it is a very good all around knife. It could easily serve as my only home knife.
    Kaeru.JPG
     
  9. Jun 23, 2019 #39

    Spadazzo88

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    Looks good. I just want to buy one knife and then in future expand the set. But initially to keep the cost low I need just one knife.
     
  10. Jun 23, 2019 #40

    Xenif

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  11. Jun 23, 2019 #41

    Spadazzo88

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    Thanks
    Thanks, I’ll read that
    Just a little Question is it full stainless? I see some picture one the web and seem to see patina on it (which I love :) )
     
  12. Jun 23, 2019 #42

    Michi

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    SLD can patina a little. It won’t rust unless you really mistreat it.
     
  13. Jun 23, 2019 #43

    Spadazzo88

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    Thanks a lot :)
     
  14. Jun 23, 2019 #44

    parbaked

    parbaked

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    It's actually stainless clad SLD, so only the exposed core can patina.
    I would describe it as "low maintenance".
     
  15. Jun 23, 2019 #45

    Spadazzo88

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    This is perfect for me. I care also about my cheap knives.
     
  16. Jun 23, 2019 #46

    Benuser

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    Don't know that very knife, but the retailer is very serious. Expect at this price point a bit of work to be done as rounding spine and choil, and a full sharpening, starting with a medium-coarse stone and a bit of thinning, and getting rid of the factory edge.
    Like the profile a lot. Quite similar to my 180 gyuto by Masahiro.
     
  17. Jun 23, 2019 #47

    Spadazzo88

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    Ok thanks for that. I prefer to buy something ready to go just because it’s my first knife and I have to set a standard in my mind :)
     
  18. Jun 23, 2019 #48

    idemhj

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    Completely agree with Benuser about Knives and Tools, a serious and very reputable vendor - I’ve bought sveral things from him, including an Eden Kanso (parring) knife which is perfectly fine. Having said that I would, however, take the Kearu (I have the 240 mm) any day of the week. I actually use that knife as my daily driver, and the SLD steel has so far not shown any sign of reactiveness.
     
    Last edited: Jun 23, 2019
  19. Jun 23, 2019 #49

    Benuser

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    In my experience, good out-of-the-box edges are rare, very rare. Most come with a weak edge due to overheating by deburring with buffers.
    Traditionally, Japanese knives were sent unsharpened, as the end user or retailer was expected to do that part of the job according to his own wishes. Nowadays, they put an edge on it, that's all you can say about it. That's why some retailers offer a first stone sharpening. In Europe I only know Maxim from www.japanesenaturalstones.com
    Most so called pro sharpeners use powered equipment which is likely to ruin thin Japanese knives.
    Stone sharpening takes much more time and isn't easily economically viable. People who take care do it themselves.
    I guess you may find in this forum trustworthy people who will be glad to perform it for you, against shipment costs. Ask a Moderator.
    Be aware, though, that the knife, once sharpened, cannot be returned.
     
    Last edited: Jun 24, 2019
  20. Jun 23, 2019 #50

    Spadazzo88

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    Thanks. Ok I know how to (more or less I can cut journal paper) sharpen a knife, I do it for my cheap kitchen and pocket knife. I have a few stones. :)
     
  21. Jun 23, 2019 #51

    Spadazzo88

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    Thanks a lot for your opinion. So for you the Kaeru (210) is the best entry level knife under 150 euros? :)
     
  22. Jun 24, 2019 #52

    idemhj

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    I've obviously not tried evry knife out there so can't really say, and I don't think a term like 'best entry level knife' makes much sense. Don't overthink it
     
  23. Jun 24, 2019 #53

    Spadazzo88

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    Thanks. This is a wise thought :)
     
  24. Jun 24, 2019 #54

    Spadazzo88

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    I say that because I see kurosaki works and I must say I love their knives but are almost 50% expensive
     
  25. Jun 24, 2019 #55

    JChooMtl

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    This is probably a bit over budget but might be worth it if it helps stabilize the knife. Would the finger notch in the Fujiwara Teryasu be of any help to you? I don’t know how to add a photo to illustrate but with my middle finger in the notch and forefinger and imagined half thumb in a pinch grip, it felt pretty stable. Obviously not the Denka line but maybe the Nashiji line is within reach.
     
  26. Jun 24, 2019 #56

    Spadazzo88

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    I check that. I’ll back soon
     
  27. Jun 24, 2019 #57

    Spadazzo88

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    Ok maybe the gyuto 195mm in the series you saying is about 210 euros, like the kurosaki in 210mm.

    Wakui and Kaeru are around 150 euros for the same length.
    I think 200 would be my best stretch in the budget if really is worth. In the opposite case i’ll Stay on the cheap ones
     
  28. Jun 25, 2019 #58

    JChooMtl

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    I have both the Wakui and Kaeru in 240 and they are both great knives. Great value for the price. If only there was a way for you to compare the comfort of the TF with finger notch vs a standard knife. Good luck with your search.
     
  29. Jun 25, 2019 #59

    JChooMtl

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    I have both the Wakui and Kaeru in 240 and they are both great knives. Great value for the price. If only there was a way for you to compare the comfort of the TF with finger notch vs a standard knife. Good luck with your search.
     
  30. Jun 25, 2019 #60

    Spadazzo88

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    Here in Italy is impossible to test it. I have to buy one and in the worst case I have to resell again :)
     

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