Newbie needs some help - going to Japan

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I'll give you that, Øivind. The fact of the matter is you can come off a bit strong at times, and it can be pretty intimidating for people who are just getting into this hobby/passion.
Let's put it this way. What knife got you hooked? We all have THAT knife. While mine wasn't as amazing as others' it is still my sharpest knife on the rack, and quite honestly, my favourite.
And come on. Have you seen Roseanne lately? She actually looks pretty good! :)
 
I don't buy customs because I am still (nearly three years into this 'habit') sampling different steels, shapes and styles and I am also still learning how to sharpen. After another couple of years, I might be ready to buy a fancy knife. I know myself well enough to know that I will enjoy this hobby more if I let in run it's course and take it steady step-by-step.

And, as I have suggested from time to time, you can enjoy a $200 or $500 or $1000 knife much more if you have taken the time to see the beauty in a sub-$100 knife.

Anyway, I don't think I would like blinged-up, tricked up knives. To me it's all about the functionality of the tool (not the collector's item).
 
OD, I really like your custom knives...I even have a pic of them saved on my computer from a while back. I'm glad that you are giving business to these artisans, as well as trying to get others excited about them. Personally, I would love to have the means to own multiple customs as well someday. These are all things I enjoy about you being in the forums.

What bothers me is how you always dog on knives that don't fit into this custom category, as if they are such inferior products to you. If you want to buy and recommend custom knives, great...that is your prerogative. But quit making generic, negative comments about products we all know and love, especially if you have no experience with them.

p.s. I don't think anyone buys a Kramer to impress their friends, as no one would understand this purchase except us. Most average people would think you were crazy to spend $300 on a knife, let alone one the price of a car.
 
These discussions always crack me up. I have had a few knives in my hands over the past 5-6 years, and I definitely appreciate the finer things in life, but the most expensive one I ever bought was $460 at the time. Lars, IMHO above a certain price point, the differences in functionality become so minimal that you only learn to appreciate them with tons of experience. It's nice to own a custom knife for $1,200 but it will not be 6 times better than a $200 knife. With the experience I have, if I were to go to Japan - not primarily to buy knives - I would pick out a really nice one I know I will be using and that will remind me of a nice trip, and then spend the rest of the time with my family. The brands mentioned are all excellent, and it comes down to what looks and feels the best to you. $200-300 will get you a great and functional knife for every day use. If you then decide to become a collector of custom knives, there is still plenty of opportunity once you have a better idea what you really want. Many people here have more experience with knives than I do, but I would bet one of my Carter knives that we would not find a dozen people in this community who could reliably tell a honyaki from a non-honyaki knife in a blindfolded performance test. A knife doesn't have to be expensive to have a story. My Hiromoto has a story because it was the first knife I had rehandled; my garasuki has a story because it almost cut Uncle Al's toe off when he dropped it; even my Global knife has a story...

Stefan

P.S. The people who spend $20,000 on a Kramer actually interest me less from my perspective as a knife nut and more from my perspective as a mental health professional...
 
oivind_dahle said:
Nah, you see a lot of customers out there want the best of the best, even though they cant handle the knife like it should...A lot of buyers are into history, the craftmanship and the true beauty of the knife. And if you go to Japan, you should know a little about knives or you are better off using the web or visiting your local store and try some out...I will continue to recommend the top makers, and they may not make a far more better knife than a japanese brand like konosuke. But thats not the point. Someone wants a little special in the kitchen - and a massproduced knife is not that special... Why would anybody buy a Custom of Devin, if all they needed was a ITK? :S
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You are correct. Some people want the best of the best, or a knife made to their specifications. Did the original poster ask for the best of the best? No! He said he wanted 3-4 knives, and he had a budget from $250-300 each. Telling him to buy customs doesnt help! It just makes you sound like a pompous *******. I know there is a bit of a language barrier, so if this is not your intention I understand, but just so you know that is how you tend to come off.

He is going to Japan on vacation and wanted to know if there were places he could visit while there, and maybe save some money in doing so. What a great souvenir, something made in Japan that you actually get to use and appreciate! Now it has a story of it's own, because every time you use it you think of a (hopefully happy) trip to Japan.

But we have different standards you and me. If someone ask for a beautiful lady I would recommend Megan Fox, you on the other hand would recommend Rosanne Barr. Both would give you an orgasm, but one of them you wouldnt brag about to your friends :)
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See, this is why you sound so arrogant when you post about customs. Do you understand that the knives we recommend and use are better than 99% of the knives out there? We aren't telling people to get Rock N Chops or Ginzus or a Guy Fieri Knuckle Sandwich. People ask what knives we recommend IN THEIR BUDGET and we usually give them examples that are beautifully crafted, great performers, and a good value. If they ask who can I can get a custom from, feel free to chime in. But chances are they have been around already know who the custom knife makers are.

Just ONE year ago you were posting on KF on how your favorite knives were a 190mm santoku and an offset bread knife. Everyone has to start somewhere, and there are great knives to be had that are not customs.
 
This thread has gotten off track, but I recommend the poster to private message the member JBroida about where to look when you go. He was there for a few months recently and works with Japanese knives and a lot of makers.
 
apicius9 said:
These discussions always crack me up. I have had a few knives in my hands over the past 5-6 years, and I definitely appreciate the finer things in life, but the most expensive one I ever bought was $460 at the time. Lars, IMHO above a certain price point, the differences in functionality become so minimal that you only learn to appreciate them with tons of experience. It's nice to own a custom knife for $1,200 but it will not be 6 times better than a $200 knife. With the experience I have, if I were to go to Japan - not primarily to buy knives - I would pick out a really nice one I know I will be using and that will remind me of a nice trip, and then spend the rest of the time with my family. The brands mentioned are all excellent, and it comes down to what looks and feels the best to you. $200-300 will get you a great and functional knife for every day use. If you then decide to become a collector of custom knives, there is still plenty of opportunity once you have a better idea what you really want. Many people here have more experience with knives than I do, but I would bet one of my Carter knives that we would not find a dozen people in this community who could reliably tell a honyaki from a non-honyaki knife in a blindfolded performance test. A knife doesn't have to be expensive to have a story. My Hiromoto has a story because it was the first knife I had rehandled; my garasuki has a story because it almost cut Uncle Al's toe off when he dropped it; even my Global knife has a story...

Stefan

P.S. The people who spend $20,000 on a Kramer actually interest me less from my perspective as a knife nut and more from my perspective as a mental health professional...
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Mental health professional-oh, another psych nut on the forum. What population do you work with Stefan? I have my MS in counseling and clinical healthy psychology and currently work with high risk adolescents. Also in the 2nd year of my clinical psychology doctorate program. Cool that someone else in psych might be on here
 
oivind_dahle said:
I just want to say sorry if I offended anybody....
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It's all good baby :eek:vg:

No offense was ever taken, just wanted to point out how you were being perceived. You should be proud of your customs, they are awesome pieces of work....just remember that they aren't the solution or answer for everyone. No need to bash quality Japanese knives just because they are anything less than mid-tech.
 
oivind_dahle said:
Most Norwegian chefs I know (and some of them have won really high medals internationally) dont have a japanese knife, and even use a dull knife for cutting. But their food is awesome, so perhaps a knife in the long run dont matter at all? Victorinox is the brand top chefs in Norway uses.
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That was just a LOAD of bollocks!
For one i sharpened MAC damascus.
For other two Tamahaganes and this chef is the youngest to win some very very important prize. Those were propably the cheapest and most used knifes in his bag, but there was no Victorinox.
At other very famous company in Oslo i didnt spotted even half of Victorinox.
Im waiting for big global, another mac. Please PM me if want to know specifically who i met in person.

I would agree that because of the countrys specifics in Norway most popular among industry [cheapest] is Victorinox. And not many chefs are even aware of what really sharp really is. Thats a fact. Theres a lack of good cutlery specialists, but with all the globalization it will evolve eventually.

To the treadstarter:
From what I understood, you just dont like the feeling of overpaying. Just like me. Even though i think you should go for it and physically touch and feel all different bunch of knives in Japan.
With some you will fell in love. Maybe some of it would be in your budget?
I wouldnt say you need nakiri to hame kitchen. You will notice sometimes that to chop one leek you are to lazy to change knives.
Thats why i would go for gyuto, if 24cm, then why would one need a slicer at home?
The most important knife for me is a parer, this is a guy that can handle whole bunch of stuff and i would go for that one. Two knives and sky is the limit in the kitchen.
 
Hey all,

I wanted to thank you all for your contributions to this lively discussion. I truly appreciate everyone's input. I have learned a lot over the last couple of days and feel much better equipped to start my endeavor into the world of high-end Japanese knives. I will look for a gyoto and a paring and then maybe a souvenir single-bevel knife - just for the heck of it. You guys saved me from making some costly mistakes. I will make a trip to the different stores nearby and figure out what I like and don't like and get started that way. I might buy something that I find out a year from now was a mistake, but that's life and that's how I am going to learn.

Thanks again!
Lars
 
bieniek said:
That was just a LOAD of bollocks!
For one i sharpened MAC damascus.
For other two Tamahaganes and this chef is the youngest to win some very very important prize. Those were propably the cheapest and most used knifes in his bag, but there was no Victorinox.
At other very famous company in Oslo i didnt spotted even half of Victorinox.
Im waiting for big global, another mac. Please PM me if want to know specifically who i met in person.

I would agree that because of the countrys specifics in Norway most popular among industry [cheapest] is Victorinox. And not many chefs are even aware of what really sharp really is. Thats a fact. Theres a lack of good cutlery specialists, but with all the globalization it will evolve eventually.
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Well I am Purchase Manager in ISS Norway, and we use Victorinox on all our canteens. Secondly Im a personal friend with some of the best chefs in Norway, among them Ø. Hjelle at http://www.kulinariskakademi.no/english.asp. I also know the rest of the chefs there. I also know a lot of the grand chefs in Norway and I just come to think of the chefs columnist in one of the biggest newspaper in Norway Jan Vardøen is also using Victorinox: I might be wrong but Im pretty sure its a Victorinox in his hand on the picture: http://oslopuls.aftenposten.no/restaurant_uteliv/article255771.ece. The picture is his trademark in the newspaper as well :)

So please tell me about the chefs that is using so damn great knives. I for sure dont know them. I know Kulinarisk Akademi bought their first Jknife last year and it was a Hattori Forum Knife :)

Secondly: who sells the great Jknives in Norway. I know Traktøren got "Shun" and you might find Mac and Global... But thats it. Please inform me of anyone selling other brands. I have no idea where to buy it! Ive also taken a lot of courses at the best restaurants in Oslo....again Victorinox.... But nothing amaze me any more. Maybe a local bar in Tromsø got some really high standards on their cutlery :)
 
Man, wake up. Just wake up. You can be manager of universe, but I urge you take your head out your bottom.
To be honest, I wouldnt be proud of having abything to do with cantines! There is one worth ive been at: Staff restaurant in Four Seasons Hotel Green Park, London.

To explain, Im talking about chefs that have articles about themselves on Wikipedia, and you talk to me about some lazy bastards that achieved sh@it. Stop!
To explain better: When I came to work in London my chef told me simple truth: if we didnt heard of chef in here, he is non existent. You think some cheapo from shithole-newspaper caught theyre attention? Stop!
To explain on the level of primary school: Your success in the industry isnt measured by medals or any other gizmos industry give themselves to get in better mood.
As Marco Pierre White said: The respect is gained through service.
 
Im no manager of the univers ;) Just saying that focus on top japanaese kitchen knives are really not there among people or chefs in Norway. It might be, and I truly believe a lot of chefs are starting to use great knives. However many still have their Victorinox :)

Regarding your comment on canteens...
Charles Tjessem - Bocuse d`Or 2003 - Chef of the year 20002 (Norway) - working place when he won - the canteen of statoil stavanger.
So Im pretty proud of having a lot to do with canteens .)
http://en.wikipedia.org/wiki/Charles_Tjessem

I know its hard to believe, but norwegian chefs are actually very very good :)
 
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