So... What on earth do I have?

Discussion in 'The Kitchen Knife' started by meekle, Jul 16, 2018.

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  1. Jul 16, 2018 #1

    meekle

    meekle

    meekle

    Member

    Joined:
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    C0DA598A-064E-44F8-89B5-471F2C50C0F7.jpeg B406C85C-BF6A-40EC-8843-4F49DF1C8B25.jpeg 1C535AB6-8084-4549-A3C6-6859CAB65CA4.jpeg 657B6656-66E7-4F71-AD69-8BE0206E79F4.jpeg Bought this on Kappabashi street in Tokyo years ago. Been misusing it as my main knife for quite a while. I need to move up to a proper knife (ow my knuckles). The blade is 240mm long, and about 40-42 deep. Approximately 2mm at the spine (can't find my calipers at the moment). I don't even know what type of knife this is, much less what the chop says. Any info you can provide would be super useful.
     
  2. Jul 16, 2018 #2

    ThEoRy

    ThEoRy

    ThEoRy

    Senior Member

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    It's a sujihiki meant for slicing raw boneless proteins such as fish. I couldn't tell you what the kanji says. What you need for general purpose is a gyuto. It's the Japanese equivalent to the chef's knife.
     
    Last edited: Jul 17, 2018
  3. Jul 16, 2018 #3
    Kanji reads Takahisa, a Sakai maker from what I can determine.
    BTW, kanji is not ‘chop’. The closest Japanese thing would be a hanko, which is a personal seal of sorts.
     
    Last edited: Jul 16, 2018
  4. Jul 16, 2018 #4

    meekle

    meekle

    meekle

    Member

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    You guys are amazing! Thanks so much! And totally noted, ecchef- I've only spent a couple months in Japan, but I lived in China for years, so some of my vocabulary may be a bit off. Thanks for the correction.
     
  5. Jul 18, 2018 #5
    Yeah....I’m kinda OCD about that stuff. ;)
     

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