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ATOT Kitchen Cutlery Thread

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This is my set of Henckels. There are many like them, but these ones are mine.

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This came today:

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Togiharu V10 Damascus-style Blade 8.2" Gyutou with a double-beveled edge not a right-handed only edge. It was definitely an excessive splurge, inspired by this thread and a bit of a drunken purchase but once in hand, tough to return. I just need one more knife to make the collection complete.
 
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WelshBloke said:
Lightsaber?
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lol If I ever decide to become a superhero I'll have to look into the blades of the Force. I wonder who invented the lightsaber, the Germans or Japanese?

Most Used knives:
brand new 8.2" Gyotou - I know it's gonna get used. (I've been missing a proper length chef's knife with a little heft to it)
7" Santoku - when I want something lighter and more deft
5.5" Petty

Unused or very rarely used knives:
10" Gyotou (needs a sharpening and a sale)
8.2" Glestein Gyotou that is just so so beat up from using it for work. Maybe it's salvageable by a good knife sharpener. Could possibly be sold afterwards.

I basically have too many Gyotous

Wish List:
Paring knife (not sure why, never felt the need for one, it just seems to make sense and draws me in)
Bread knife (only if I get a GF who loves bagels and crusty bread)
 
PixelSquish said:
Wish List:
Paring knife (not sure why, never felt the need for one, it just seems to make sense and draws me in)
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Paring knife is pretty handy for doing work in the hand, not too long to be unwieldy and the lack of knuckle clearance doesn't matter there.

An 8" chefs knife and a small paring knife can handle most things.

But theres no fun in just having 2 knives!
 
PixelSquish said:
This came today:

258s.jpg



Togiharu V10 Damascus-style Blade 8.2" Gyutou with a double-beveled edge not a right-handed only edge. It was definitely an excessive splurge, inspired by this thread and a bit of a drunken purchase but once in hand, tough to return. I just need one more knife to make the collection complete.
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Not happy with the edge on this thing. Chopped up some cooked chicken and minced an onion with it.

It just plain isn't very sharp. I've had good experience with Togiharu blades in the past both as purchases for self and as gifts. And this is a supposedly harder and better steel. Just goes to show you can never be too sure. I'm gonna email them to go see them in the city and have the knife sharpened by them on their dime (which wouldn't be much but still)
 
PixelSquish said:
Not happy with the edge on this thing. Chopped up some cooked chicken and minced an onion with it.

It just plain isn't very sharp. I've had good experience with Togiharu blades in the past both as purchases for self and as gifts. And this is a supposedly harder and better steel. Just goes to show you can never be too sure. I'm gonna email them to go see them in the city and have the knife sharpened by them on their dime (which wouldn't be much but still)
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Most Japanese don't come sharp (unless marketed in the west). They allow you to put your own edge on the knife.
 
V00DOO said:
Just ordered one of this http://www.chefknivestogo.com/misono3.html. First Japanese and carbon steel knife. It'll be a challenge to keep it dry.
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Nice! That gyuto looks awesome. They are getting good money from ATOTers, then, because I just ordered my first japanese carbon steel knife (this nakiri I linked to earlier) from them this morning, too. 🙂 Got my tracking link already, coming in on Monday. Ordered a King combination sharpening stone w/nagura stone for it off Amazon, as well.
 
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turtile said:
Most Japanese don't come sharp (unless marketed in the west). They allow you to put your own edge on the knife.
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Well there you go, you are dead on - in my buzzed state of mind I forgot to check off the box for a free initial sharpening like I did with all my other orders there. I called and they said they would put an edge on it. Luckily it's 20 min away from me via public transit. Phew
 
Out of curiosity (I promise not to judge) how often do you guys sharpen your knives? Not honing with a steel but actually sharpening.
 
Nakiri came in just now. It's sharp enough out-of-box to get thin slices of tomato (promptly cleaned and dried the blade afterward), but enough resistance that it would benefit from sharpening, which I'll do sometime this week... probably tomorrow.

I love the look of the blade as well as the in-hand feel. It's light and balanced, and will hopefully make light of chopping duty for a long time.

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BoomerD said:
And that is exactly why I won't buy "GOOD" quality Japanese cutlery for our kitchen. My wife would use it...then throw it in the sink...probably full of water.
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Just don't buy a high carbon steel Japanese knife. They won't be affected by water.

But you don't want to throw any nice knife in the sink or dishwasher either, no matter what the steel is. They can easily get chipped - the Japanese more so than the Western knives due to being made of harder steel. You use a nice knife, you wash it and put it away. If the wife can't learn to do that simple habit, get a new wife 🙂
 
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