Hey yβall I have been going back and forth between what my first real Japanese knife would be and I canβt decide between the bunka or a Santoku Iβve watched a lot of vids and people say they are almost similar except for the bunka has the reverse tanto and I want to practice using the up and down cutting technique so can you guys steer me in the right direction and btw happy new year yβall
Whatβs the preferred of a santoku from spine to cutting edge? Iβve seen several variations and canβt find the classical design specs. Iβve seen anywhere from 1.5β to 2β. My thoughts are somewhere around 1 3/4β is correct.
Thanks.
EDITED: Because so many have commented that I "should just" learn proper technique to avoid accidents, I will add a little info. I've been living on my own since 1978 so I've been using knives successfully for 44 years. I cut myself the other night because I was kind of in the zone, enjoying the ease of the new knife, and I was singing to myself. Someone came into the kitchen very quietly and startled the hell out of me. Hence, an accident. Accidents happen regardless of skill. Not every accident happens because someone is ignorant or stupid.
I took in a Victorinox 7β Santoku (Swiss classic with plastic handle - when I bought it on Amazon in 2016 the description said it was Fibrox but I didnβt mind since theyβre about the same price anyways). They said they couldnβt do sharpening for this one but would exchange it - so I ended up with a new fibrox pro Santoku, but they had to take the knife I brought in.
When I asked why, the employee said she wasnβt allowed to say why, and this wasnβt a general policy. I asked if it was a counterfeit and she said no. Any ideas? Iβm mystified!
I just received a Misono UX10 Santoku from an online vendor that's on the Wiki here and am a bit disappointed as it seems fairly dull. I contacted the vendor to ask: What might have happened? Did Misono miss sharpening this at the factory?
The vendor responded:
> No, it's definitely correctly sharpened. Misono knives have a unique
edge that is highly polished, so depending on your knife handling
technique, it can bounce over the item you're cutting and not feel
sharp. It's not at all a slightly rough edge that many knives have
which gives the edge "micro serrations". If you want that kind of edge
you'd have to resharpen it a bit to roughen the edge.... just normal
sharpening and honing does this over time, and it's what I do with my
Misono at home (if you don't polish the edge with a super fine stone
and strop, you get that more familiar slightly rough toothy edge). For
now, you can also just try using a more lengthwise slicing motion
which works better with that polished style edge.
I'm not a complete chef knife layman, but this is my first knife in this price range and I don't have enough experience to know if this response is fair. So I'm polling Reddit - is it?
I'll do my best to qualify how this thing is performing.
I have an inexpensive Misen and a Calphalon chef knife which I sharpen myself with whetstones (my technique is not amazing) and they seem significantly sharper. I can shave my arm hair easily with these knives yet the factory sharp Misono leaves 80% of my hair behind. It does seem to cut paper OK though.
From a quick search on the topic, the advantage of a polished edge is supposed to be push-cutting performance. I can't push cut a cherry tomato with my new Misono without severely squashing it (video). To be fair, my other knives fail at this also - but my expectations are higher with the Misono.
I slice-cut a handful of cherry tomatoes with both the Misen and the Misono. I needed significantly more motion on the Misono to break the skin. A few times I had some anxiety I was running out of blade before it would finally bite through. The vendor suggests this is expected but I've always felt this is just the behavior of a dull knife. I guess I'm wondering - if a polished edge takes more effort to cut things, then why would I want one?
Are my expectations out of line? Should I return this? Or run it over my stones and I'll probably like it much more (b
... keep reading on reddit β‘Just got it a day ago from chefknifetogo so it's practically brand new but I'm selling it because it wasn't quite the right fit for me. Sharpened once on Kitayama 8k stone.
Insanely beautiful knife, I can't recommend it enough, the fit and finish is top tier and the walnut/maple handle is beautiful.
Timestamp: https://imgur.com/a/h0gOG27
Product link: https://www.chefknivestogo.com/haashasa18sp.html
$110 free shipping CONUS SOLD
maybe worldwide but shipping won't be 100% free (we can discuss about it)
Reviewer: Kristopher L Rating: 5 Item Location: https://www.chefknivestogo.com/kusesa16.html This is my first Yu Kurosaki knife and it WILL NOT be my last! If you're looking at this knife I'm sure you have already done research on what you want/need and felt all the hype. I have been using this knife off and on for a couple of months in my restaurant and everyone who has used it to slice, dice or even looked at it had something good to say. The fit and finish is one of my personal favorites, the way the knife looks is just stunning. The performance can match too! Have no fear of getting this knife. I wish we had a shop around here so I could check out all his outstanding tsuchime work! Cheers! Kris
Hi, suche einen guten Messerladen in Frankfurt. HΓ€tte gern ein Santoku, wΓ€re aber auch mit Γ€hnlichen Allzweckmessern zufrieden! Danke im Voraus:)
I have a regular chef knife at home (Henkels) but want to add a Japanese style one to my limited collection. While Santoku seems to be pointed to as a good all purpose knife, the Gyutou style seems appropriate as well. I was wondering what are some considerations to be aware of for either style?
