Kitchen Knife Addicts

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Geektastic

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#1946226 24-Jan-2018 18:45

Paul1977:

I've been offered a knife as a thank you for some favours that I've done, but not sure what I should be asking for.

I think I'd prefer a Gyuto over a Santoku, but something like the Sukenari that @Geektastic got is well outside the price range (unless he has a much cheaper supplier!).

Looking probably around the $300 mark (give or take) so thought maybe the Masakage Mizu Gyuto 210mm or Masakage Shimo Gyuto 210mm but I really don't know much about knives.

Any thoughts on these knives, or other suggestions would be appreciated.

Masakage are excellent. If you look at their website here you can also read about the smiths. Some of them are featured in the Springhammer documentary that I linked to above as well.

Yes the Sukenari was expensive. To be honest, it's as much a collector's piece as it is a daily driver. I probably will get something less pricey for daily use.

Paul1977

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#1946329 24-Jan-2018 22:23

Geektastic: Masakage are excellent. If you look at their website here you can also read about the smiths. Some of them are featured in the Springhammer documentary that I linked to above as well.

Yes the Sukenari was expensive. To be honest, it's as much a collector's piece as it is a daily driver. I probably will get something less pricey for daily use.

@Geektastic You seem to be quite knowledgeable. What would be your pick between the Mizu, Shimo, and Yuki? (I know the Koishi is the best, but a little pricey so not really in the running).

cadman

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#1946342 24-Jan-2018 23:48

networkn:

Pro Cooking Tip: If you want amazing steak:

Leave it out of the fridge for 30 minutes prior to cooking.

At least.

networkn:

Do NOT skip the resting for 5 minutes bit.

If you cut your steak and it bleeds over the plate or board, you didn't rest it long enough. Cardinal sin when cooking meat not to rest it.

Yep. Any meat. I often rest roasts for 30 minutes.

Geektastic

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#1946345 25-Jan-2018 00:07

Paul1977:

Geektastic: Masakage are excellent. If you look at their website here you can also read about the smiths. Some of them are featured in the Springhammer documentary that I linked to above as well.

Yes the Sukenari was expensive. To be honest, it's as much a collector's piece as it is a daily driver. I probably will get something less pricey for daily use.

@Geektastic You seem to be quite knowledgeable. What would be your pick between the Mizu, Shimo, and Yuki? (I know the Koishi is the best, but a little pricey so not really in the running).

Personally, of those I would pick the Yuki series because they are stainless clad carbon steel, so the maintenance will be easier. The non-carbon steels need to be kept dry and oiled.

The Kumo ones are more expensive but they do look awesome (and VG10 is stainless all through, so no issues there.)

trig42

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#1946398 25-Jan-2018 08:48

cadman:

networkn:

Pro Cooking Tip: If you want amazing steak:

Leave it out of the fridge for 30 minutes prior to cooking.

At least.

networkn:

Do NOT skip the resting for 5 minutes bit.

If you cut your steak and it bleeds over the plate or board, you didn't rest it long enough. Cardinal sin when cooking meat not to rest it.

Yep. Any meat. I often rest roasts for 30 minutes.

We quite often rest a roast for nearly as long as we cook it - especially Lamb and Pork. Under foil/towel so it doesn't go cold.

Paul1977

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#1946421 25-Jan-2018 09:19

Geektastic:

Personally, of those I would pick the Yuki series because they are stainless clad carbon steel, so the maintenance will be easier. The non-carbon steels need to be kept dry and oiled.

The Kumo ones are more expensive but they do look awesome (and VG10 is stainless all through, so no issues there.)

Kumo quite a bit more expensive, if looking at that price range why would you not got Koishi (which is actually slightly cheaper, but harder and better edge retention)?

I am very tempted by the Yuki still, my only reservation being that the core is white steel which I've read doesn't hold it's edge as well as blue. As I novice I have no experience or knowledge in honing the blade. @Geektastic, what are your thoughts on that?

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Geektastic

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#1946479 25-Jan-2018 10:47

Paul1977:
Geektastic:

Personally, of those I would pick the Yuki series because they are stainless clad carbon steel, so the maintenance will be easier. The non-carbon steels need to be kept dry and oiled.

The Kumo ones are more expensive but they do look awesome (and VG10 is stainless all through, so no issues there.)

Kumo quite a bit more expensive, if looking at that price range why would you not got Koishi (which is actually slightly cheaper, but harder and better edge retention)?

I am very tempted by the Yuki still, my only reservation being that the core is white steel which I've read doesn't hold it's edge as well as blue. As I novice I have no experience or knowledge in honing the blade. @Geektastic, what are your thoughts on that?

To some extent, it's a bit like worrying about what type of golf ball you use. Irrelevant unless you're very good at golf.

Any quality steel will be better than cheap stuff. If you use the blades on food, on good boards, the edge will be fine for months probably.

If you don't have good skills, pay $30 and have a specialist sharpen the knife every 6 months or as needed. Don't wreck a hand forged blade learning sharpening.

It's a compromise. Harder steels will stay sharper longer but chip more easily if abused. Super steels like R2 and ZDP189 achieve both hardness and chip resistance but at a cost.

jnimmo

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#1947957 28-Jan-2018 22:11

kobiak:

seems like many people into knifes.

So would anyone recommend any decent set for under $200-300 or that simply do not exist and these at briscoes is my best choice?

I really like my Mundial set, currently $199 AUD on sale. Keep them upside down so the blades are pointing up so not to dull them on the knife block.

http://www.kitchenwarehouse.com.au/Mundial-Bonza-9pc-Knife-Block-Set

Obviously far more knives than you actually need but, they seem good value at that price to me.

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