Heading to Paris; buy Japanese cutlery?

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sfo

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I will be in Paris in a few weeks and w/the strength of the $ was pondering a gyuto purchase on the trip. Maybe a Thiers area steak knife set as well…but that is another story.

Does anyone have a recommendation for a decent cutlery shop?

I see La Coutellerie and E Dehillerin.

Also, anyone have an opinion if I can expect to find anything there I cannot find here for a better value (~$200 usd price range)?

TIA
 
I would get a traditional carbon steel Sab instead. You may buy your Japanese knives everywhere. There are not specially related to France or Paris, apart from having taken the old Sabs as an example for their double-bevelled ones, as all makers in the world did in those days.
Give them convex bevels in line with the blade's geometry and maintain them with a Dickoron Polish. They are great with soft carbons. DICKORON DICK polish: DICK
 
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I'm not sure you'd really be off any cheaper buying Japanese knives in France. In general US prices were always better. You certainly have to be pretty price conscious because generally speaking, even with a strong dollar, most stuff will be more expensive than when bought in the US / straight from Japan.
 
If you're buying in France, you're not supposed to pay the VAT of 20%.

You get your VAT refunded at the airport when you leave. Pretty easy.
AtelierDoma near gare de Lyon
Marina speaks English

Coutellerie Bourly, Montparnasse

Japanese knife company. I believe owned by a British guy but not certain

I do a knifemaking experience (near Paris) if you want to make your own knife but it’s more than $200

Great looking knives....spotted on Insta. Thanks
 
AtelierDoma near gare de Lyon
Marina speaks English

Coutellerie Bourly, Montparnasse

Japanese knife company. I believe owned by a British guy but not certain

I do a knifemaking experience (near Paris) if you want to make your own knife but it’s more than $200

Do you run your classes in English or French? Is there a set schedule?
 
Do you run your classes in English or French? Is there a set schedule?
English. I can barely order a croissant In French 🤣
It’s usually a two day class to make a kitchen knife. No set schedule, I try to work within the customer time frame. Most people are ok to make a kitchen knife in two days.
But I would be open to a week long class if necessary to do something special or multiple knives
 
English. I can barely order a croissant In French 🤣
It’s usually a two day class to make a kitchen knife. No set schedule, I try to work within the customer time frame. Most people are ok to make a kitchen knife in two days.
But I would be open to a week long class if necessary to do something special or multiple knives

My wife and I have been trying to figure out what to do for vacation next year. Swinging by your shop for a few days sounds like a ton of fun. I'm still pissed at myself for not getting up to see you when you were in AZ.
 
English. I can barely order a croissant In French 🤣
It’s usually a two day class to make a kitchen knife. No set schedule, I try to work within the customer time frame. Most people are ok to make a kitchen knife in two days.
But I would be open to a week long class if necessary to do something special or multiple knives
"*Puff cigarette* Un croissant s'il vous plait"
 
Yeah, the problem with knives shops in Paris is that the products are really more expensive than online. I try to support small shops in general, but the price difference for knives is just too much.
Although my last knife purchase was a €270 Ryusen at Coutellerie Bourly (visited a sharpener who was hosted there). I found it €40 cheaper online. But eh, "support your local" as we say in skateboarding.

Don't waste your time with Japanese Knife Company, the prices are even crazier. A €240 Sujihiki at Bourly was sold for €335 at Japanese Knife Company. They are a UK company and I think that they buy the products there and ship them in France, and the taxes + shipping would explain why their prices are so ****ed up.

I'd recommend looking for french/european/traditional knives and brands you wouldn't find in the US instead of going for a japanese knife.
 
You could also try 'Guten tag, AUSWEIS BITTE!' if you truly want to test how far European integration has come.
 
I was in Paris last month and I second the advices above… generally nothing special in terms of Japanese knives there.

I always stop by E. Dehillerin though, mostly for French knives (could always use another parer), pans (not only the copper stuff but they carry great stainless and carbon pans, including some cheaper but very good stainless bottom-disk pans focused on restaurant) and other stuff (spatulas, steak knives, that wooden thing to roll dough that I always forget the name, etc).
 
Forget the knife (unless you make one with Harbeer) spend all your money at this place. Crossaints are like €1.50 and are absolutely amazing. Best I had in Paris by a huge margin.
 

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