Hi from California

[shooting_star_99]

Hi knife experts,

I recently got into the wonderful world of Japanese knifes. I recently bought a 150mm Takamura Vg10 petty and a 210mm Kobayashi SG2 Gyuto, I enjoyed them very much!

I hope to learn more about knifes from this forum.

-M

 

[daveb]

Welcome

 

[Genghis_F]

Hello from Santa Cruz
Be careful this place is full of enablers , pretty soon you’ll have a wall full of beautiful knives and an empty wallet!
Where in California are you?

 

[shooting_star_99]

Hello from Santa Cruz
Be careful this place is full of enablers , pretty soon you’ll have a wall full of beautiful knives and an empty wallet!
Where in California are you?

I am from LA. Oh man, I am actually already thinking about a third knife (in the next year may be).

What would you get after a gyuto and a petty?

 

[M1k3]

Welcome from San Pedro!

 

[M1k3]

What would you get after a gyuto and a petty?

More knives.

 

[Genghis_F]

I am from LA. Oh man, I am actually already thinking about a third knife (in the next year may be).

What would you get after a gyuto and a petty?

If you do lots of roasts and boneless proteins, a sujihiki would be a good choice
If you butcher lots of whole fish then a deba but it’s single bevel so sharpening needs are different
If you don’t have one I’d get a few whetstone
Probably 400/500, 1000 and maybe 4000
I like shapton glass but king and Suehiro also have good affordable stones
And a leather strop
You’d be surprised how a strop really smooths out the edge

 

[shooting_star_99]

If you do lots of roasts and boneless proteins, a sujihiki would be a good choice
If you butcher lots of whole fish then a deba but it’s single bevel so sharpening needs are different
If you don’t have one I’d get a few whetstone
Probably 400/500, 1000 and maybe 4000
I like shapton glass but king and Suehiro also have good affordable stones
And a leather strop
You’d be surprised how a strop really smooths out the edge

Wow thanks for the tips! I do currently have a king 1000 and shapton 2000, no strip yet. I still need to improve on my sharpening.

A deba seems fun! How hard is it to sharpen a deba?

 

[Qapla']

Welcome.

I am from LA. Oh man, I am actually already thinking about a third knife (in the next year may be).

What would you get after a gyuto and a petty?

What kinds of foods do you cook?

 

[sanmateo]

a petty and a gyuto, I think you're done! Congratulations. On to the next hobby

 

[M1k3]

a petty and a gyuto, I think you're done! Congratulations. On to the next hobby

 

[Upper Crust]

Welcome @shooting_star_99, good to have you here.
I am located in Petaluma, CA about a half hour north of San Francisco (Northbay Area).

 

[mc2442]

Welcome from San Diego.

Since you are in LA, check out Japanese Knife Imports (JKI) in Beverly Hills, or on line/calling of course. Jon is the owner, but all the people there will help you figure out your knife journey. There are plenty of testimonials from people being talked out of higher priced knives towards one that more fits what you are looking for.

 

[Gshep91]

Welcome from Riverside!

100% recommend a trip to JKI, you’ll walk out with something you love

 

[shooting_star_99]

Welcome from San Diego.

Since you are in LA, check out Japanese Knife Imports (JKI) in Beverly Hills, or on line/calling of course. Jon is the owner, but all the people there will help you figure out your knife journey. There are plenty of testimonials from people being talked out of higher priced knives towards one that more fits what you are looking for.

Thank you!