Malix
New Member
Hey y'all.
Just a home cook here who's been using wustof classic knives 8"& 6" chef and 8" santoku for many years. But Im also a woodworker and as such have come to really love japanese blacksmithing for its history and unwavering commitment to quality. I've been a fan of vintage USA made chisels,handplanes, and saws. And as I became proficient at sharpening my tools I came to understand the different qualities different tool steels provide. While in the rest of the modern world ( and the USA) the quality of products have steadily diminished over the years. In Japan there have been smiths quietly working away and putting out world class knives and WW tools year after year. After losing my 6" chef several years ago I recently replaced it with a Munitoshi 156mm from JNS. I had never used stainless steel tools in my workshop so had never been able to compare stainless and carbon steels in my tools. but from the moment I began cutting with and sharpening my Muni I was in love. I had never realized how crappy the steel in my kitchen knives was. Now I am looking to add a couple of gyutos to my knife drawer. I'll keep the Euro knives for beaters but good Japanese high carbon steels are what i now crave. I also have my eye on a set of chisels from a blacksmith in japan who makes wonderful tools at some point. He makes some very high quality chisels in white #1 that would do nicely.
Just a home cook here who's been using wustof classic knives 8"& 6" chef and 8" santoku for many years. But Im also a woodworker and as such have come to really love japanese blacksmithing for its history and unwavering commitment to quality. I've been a fan of vintage USA made chisels,handplanes, and saws. And as I became proficient at sharpening my tools I came to understand the different qualities different tool steels provide. While in the rest of the modern world ( and the USA) the quality of products have steadily diminished over the years. In Japan there have been smiths quietly working away and putting out world class knives and WW tools year after year. After losing my 6" chef several years ago I recently replaced it with a Munitoshi 156mm from JNS. I had never used stainless steel tools in my workshop so had never been able to compare stainless and carbon steels in my tools. but from the moment I began cutting with and sharpening my Muni I was in love. I had never realized how crappy the steel in my kitchen knives was. Now I am looking to add a couple of gyutos to my knife drawer. I'll keep the Euro knives for beaters but good Japanese high carbon steels are what i now crave. I also have my eye on a set of chisels from a blacksmith in japan who makes wonderful tools at some point. He makes some very high quality chisels in white #1 that would do nicely.