Some of my most quality based items were crafted in Japan

[[DHT]Osiris]

I have those as well. Those are great too. The HD is great sounding. I think I paid like 350 for those in 2005. Only had to replace the pads once. Got the velour and still rocks today.

Is there a good pad replacement that doesn't wear out over time? The pleather? or whatever that was on these fell apart years ago, I've just had foam-on-ears.

 

[Muse]

Avoid knives that call themselves "Japanese chef knife," or say they're made with "Japanese steel." Those are almost always a dead giveaway for a Chinese company trying to pass its goods off as Japanese in origin.

The first one you listed is difficult to find, but I strongly suspect it's Chinese made.
The second one, however, is easy to find as Chinese:

HOSHANHO Trademark of Shenzhen Yanzhen Technology Co., Ltd - Registration Number 6276891 - Serial Number 90058174 :: Justia Trademarks

Dishware; Jugs; Bottle openers, electric and non-electric; Cooking pots; Cutting boards for the kitchen; Hand-operated salt mills; Kitchen utensil crocks; Pressure cookers, non-electric; Tea services in the nature of tableware; Wine glasses

trademarks.justia.com

There are some very good quality Japanese cutlery brands that won't break the bank.
Tojiro
Mac
Shun (classic is the best entry-level stuff)

Ah, thank you. I did a search on Tojiro and came to this (one of several they have there):

Tojiro Classic Gyuto Chef's Knife - 8.25" (210mm) DP VG10

The Tojiro Classic Chef's Knife (formerly DP) is a kitchen essential, designed for slicing, dicing, chopping, mining vegetables and poultry. The Tojiro Classic series features a full-tang and 3-ply clad construction with a core of VG-10 super steel encased by two layers of highly rigid and rust...

cutleryandmore.com

So a thing pops up where I give them my email address and they send me a 15% discount code. I bite, get the code. If I don't use the code I get free shipping because it's over $99. With the code I'm under $99, so I have to pay $13.95 shipping. Whoopie, I net $2 discount. Wacky ass.

This is a 8.25" Tojiro knife for $114.95. They sell an 8" Tojiro for $59.95. I'm clueless what I want here except what I have read in this thread, where no specific knives are linked, IIRC.

 

[BoomerD]

Ah, thank you. I did a search on Tojiro and came to this (one of several they have there):

Tojiro Classic Gyuto Chef's Knife - 8.25" (210mm) DP VG10

The Tojiro Classic Chef's Knife (formerly DP) is a kitchen essential, designed for slicing, dicing, chopping, mining vegetables and poultry. The Tojiro Classic series features a full-tang and 3-ply clad construction with a core of VG-10 super steel encased by two layers of highly rigid and rust...

cutleryandmore.com

So a thing pops up where I give them my email address and they send me a 15% discount code. I bite, get the code. If I don't use the code I get free shipping because it's over $99. With the code I'm under $99, so I have to pay $13.95 shipping. Whoopie, I net $2 discount. Wacky ass.

This is a 8.25" Tojiro knife for $114.95. They sell an 8" Tojiro for $59.95. I'm clueless what I want here except what I have read in this thread, where no specific knives are linked, IIRC.

I bought this set as a Christmas gift for a friend several years ago:

TOJIRO CLASSIC 3pc Set

We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing. This is our best-selling knife set on the website. The TOJIRO CLASSIC 3-piece set includes the following knives...

www.chefknivestogo.com

He fancies himself as something of a home chef…yet lived with mediocre knives.

He literally cried when he opened it. When we saw him last a couple of years ago, he still takes them out of the supplied box, uses them, washes them, and puts them back in the box. No one…not even his wife is allowed to touch them.

 

[JM Aggie08]

I have a 70-80 y/o fish keychain/bottle opener that was my great-grandfather's from Japan. The paint on it still looks brand new.

 

[Muse]

I bought this set as a Christmas gift for a friend several years ago:

TOJIRO CLASSIC 3pc Set

We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing. This is our best-selling knife set on the website. The TOJIRO CLASSIC 3-piece set includes the following knives...

www.chefknivestogo.com

He fancies himself as something of a home chef…yet lived with mediocre knives.

He literally cried when he opened it. When we saw him last a couple of years ago, he still takes them out of the supplied box, uses them, washes them, and puts them back in the box. No one…not even his wife is allowed to touch them.

Not sure I want a set of 3, although that might actually be the best/better idea. I think the largest of the set is 210mm gyuto (F-808), and I think it might be this:

Tojiro DP | 8.2" Chef Knife (Gyuto) | F-808

This is Tojiro's flagship model. If you want a quality chef knife that will last you for a long time (as long as you care for it), look no further. The Tojiro DP Gyuto has won numerous awards for good design and functionality. This is a knife for professionals, the difference between this and...

grillmasters.boutique

$85, but wanted to find out what shipping charges are, however, for some reason it says it can't ship to my address. No idea where they are. Paypal doesn't work, I have no Venmo or Shop Pay account. Weird.

Trying to pay with Paypal, got this message:

Your order cannot be shipped to the selected address. Review your address to ensure it's correct and try again, or select a different address.

They appear to be in FL. Can't imagine what the problem is. Still can't buy Japanese steel. Crazy world.

 

[Muse]

I have a 70-80 y/o fish keychain/bottle opener that was my great-grandfather's from Japan. The paint on it still looks brand new.

My dad was into Hakata Dolls. I have one of them, an old guy sitting on a mat, working on sharpening a tool.

 

[Muse]

I bought this set as a Christmas gift for a friend several years ago:

TOJIRO CLASSIC 3pc Set

We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing. This is our best-selling knife set on the website. The TOJIRO CLASSIC 3-piece set includes the following knives...

www.chefknivestogo.com

He fancies himself as something of a home chef…yet lived with mediocre knives.

He literally cried when he opened it. When we saw him last a couple of years ago, he still takes them out of the supplied box, uses them, washes them, and puts them back in the box. No one…not even his wife is allowed to touch them.

Thanks for the tip.

Well I don't fancy myself a chef, but an estimable housemate (lead guitarist in a local band) called me "the ultimate home economist" and figured I'd open a restaurant one day.

Although I have the house to myself these days space is an issue and a 3 blade set of Japanese steel seems a bit much, but the center piece of that set seems to be the blade to get for a 1st/only Japanese kitchen knife. I believe it's this and I ordered it:

TOJIRO CLASSIC Gyuto 210mm​

TOJIRO CLASSIC Gyuto 210mm

We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing. For decades, TOJIRO knives have served as a gateway into the world of high-end Japanese cutlery for professional...

www.chefknivestogo.com

 

[Muse]

Thanks for the tip.

Well I don't fancy myself a chef, but an estimable housemate (lead guitarist in a local band) called me "the ultimate home economist" and figured I'd open a restaurant one day.

Although I have the house to myself these days space is an issue and a 3 blade set of Japanese steel seems a bit much, but the center piece of that set seems to be the blade to get for a 1st/only Japanese kitchen knife. I believe it's this and I ordered it:

TOJIRO CLASSIC Gyuto 210mm​

TOJIRO CLASSIC Gyuto 210mm

We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing. For decades, TOJIRO knives have served as a gateway into the world of high-end Japanese cutlery for professional...

www.chefknivestogo.com

This $58.50 (at Amazon) knife may or may not be identical to the Tojiro Classic (which is said to be the same as the DP, but has a new name):

Amazon.com: Fujitora FU-808 Chef's Knife, 8.3 inches (210 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, For Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert, With : Home & Kitchen

Buy Fujitora FU-808 Chef's Knife, 8.3 inches (210 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, For Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert, With: Chef's Knives - Amazon.com ✓ FREE DELIVERY possible on eligible purchases

www.amazon.com

 

[BoomerD]

This $58.50 (at Amazon) knife may or may not be identical to the Tojiro Classic (which is said to be the same as the DP, but has a new name):

Amazon.com: Fujitora FU-808 Chef's Knife, 8.3 inches (210 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, For Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert, With : Home & Kitchen

Buy Fujitora FU-808 Chef's Knife, 8.3 inches (210 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, For Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert, With: Chef's Knives - Amazon.com ✓ FREE DELIVERY possible on eligible purchases

www.amazon.com

That might be the Tojiro Basic series…but the numbers are different.

TOJIRO BASIC Gyuto 200mm

TOJIRO's latest knife is designed with the perfect blade thickness for optimal handling and ease of use. This knife brings professional-grade sharpness right into your home, with a timeless design that transcends age. Crafted with premium Japanese knife steel, VG10, this blade delivers...

www.chefknivestogo.com

 

[IronWing]

Fuck! Fucking kitchen knives fucking cut fucking food. They fucking only have to fucking be so fucking good. You can fucking cut fucking food with a fucking can lid! Fuck!



Oh, um, carry on.

 

[Muse]

Fuck! Fucking kitchen knives fucking cut fucking food. They fucking only have to fucking be so fucking good. You can fucking cut fucking food with a fucking can lid! Fuck!



Oh, um, carry on.

Uh, well, I prepared my evening salad tonight with the only Japanese steel I have ever laid hands on, pix up in this thread and below. I did sharpen it FIRST! Did an amazing job. But if I hadn't just sharpened it with 2, 3, 4 and 600 grit diamond dust sharpener and then stropped the fucker a bunch it would not have been so nice.

Now, those Tojiro knives we're talking about come super super sharp and some people say they stay that way with daily use for 6 FUCKIN' MONTHS!

It is necessary to be somewhat careful with them. The steel is so hard that it's relatively brittle and it's possible to damage them (e.g. chips).

My current Japanese steel (which I found in the bushes next to the local flea market I guess around 20 years ago. Did I mention the corpse that was next to it? I don''t think so):

 

[BoomerD]

Uh, well, I prepared my evening salad tonight with the only Japanese steel I have ever laid hands on, pix up in this thread and below. I did sharpen it FIRST! Did an amazing job. But if I hadn't just sharpened it with 2, 3, 4 and 600 grit diamond dust sharpener and then stropped the fucker a bunch it would not have been so nice.

Now, those Tojiro knives we're talking about come super super sharp and some people say they stay that way with daily use for 6 FUCKIN' MONTHS!

It is necessary to be somewhat careful with them. The steel is so hard that it's relatively brittle and it's possible to damage them (e.g. chips).

My current Japanese steel (which I found in the bushes next to the local flea market I guess around 20 years ago. Did I mention the corpse that was next to it? I don''t think so):

View attachment 129336View attachment 129337

You definitely have to be careful with the Japanese cutlery. I bought my wife a Shun nakiri (vegetable knife) for Christmas a few years ago. All was well until, (even though I had warned her not to) she decided to try to use it to cut through an acorn squash...and chipped the blade. "Well...it's a vegetable, isn't it?"

One of these days, I'm going to send it to Shun for re-sharpening the edge. It will never be perfect, but (hopefully) it will be better.

 

[Muse]

You definitely have to be careful with the Japanese cutlery. I bought my wife a Shun nakiri (vegetable knife) for Christmas a few years ago. All was well until, (even though I had warned her not to) she decided to try to use it to cut through an acorn squash...and chipped the blade. "Well...it's a vegetable, isn't it?"

One of these days, I'm going to send it to Shun for re-sharpening the edge. It will never be perfect, but (hopefully) it will be better.

Ah, well, I grow kabocha squash every year and always carve them with my found-in-the-bushes Japanese cleaver shown above. I wonder if the Tojiros are up to it. Hmm. The kabochas can be pretty tough in the rind. They are definitely tougher than run of the mill orange pumpkins.

 

[JM Aggie08]

Ah, well, I grow kabocha squash every year and always carve them with my found-in-the-bushes Japanese cleaver shown above. I wonder if the Tojiros are up to it. Hmm. The kabochas can be pretty tough in the rind. They are definitely tougher than run of the mill orange pumpkins.

Our neighbors are growing luffa squash. The vines started to creep onto our side of the fence and we now have 2 MASSIVE vegetables growing on our side of the fence. We pulled one off that was ripe to try and eat (those bitches are TOUGH). We're leaving the other on so it can dry out -- we'll attempt to make a loofah out of it.

 

[Muse]

Our neighbors are growing luffa squash. The vines started to creep onto our side of the fence and we now have 2 MASSIVE vegetables growing on our side of the fence. We pulled one off that was ripe to try and eat (those bitches are TOUGH). We're leaving the other on so it can dry out -- we'll attempt to make a loofah out of it.

I let my squash mature as much as possible before harvesting. If the feeder stalks die, I figure I can probably harvest. Otherwise, I leave them out there. I spray with handmade pepper solution to ward off squirrels. Once a squirrel gets a taste for them they can decimate the whole patch.

 

[Lanyap]

When I graduated high school in 1974 one of my aunt's gave me an executive stainless steel multi-tool pocket knife made in Japan. I carried it and used it almost every day for the past 50+ years. I thought I had lost it a few months ago and it freaked me out so I bought another one from that era on ebay for everyday carry and put the sentimental one up.

 

[Muse]

Japanese kitchen knives are a deep rabbit hole. They are far superior to their German counterparts. A big reason why is simply using harder and better steel. Familiarize yourself with the Rockwell scale. German steel tends to be softer which means it loses an edge quicker than harder steel, but is less prone to chips. While you might be able to take a Wusthof chef knives to a full chicken and risk it cutting hard through bones, you will not do that with a harder steel Japanese knife. But how often are you actually hacking through bone?

You can go nuts researching this shit, as I did. What works for me at least is ultimately when it comes to a main knife, and while I have multiple, you can often just rely on your one go to knife. That will most likely be an 8" Chef's Knife (gyuto) or a 7" Santoku. I find one of those will pretty much do 90% of what you do in a kitchen on any given day. If you are breaking down lots of boney meat carcasses, then you may want to look into a butcher style knife, in Japanese terms that is a Yo Deba, but for most of us that are just chopping lots of veggies and breaking down meat with little bone, one of those two knives will do pretty much everything. I will break down a whole chicken with my Japanese harder steel knife, I'll just be careful when cutting the joints to not try to smash through bone.

Then there are all different kinds of actual steel. VG10, SG2, carbon steel like blue #1 or white #2. Knives that are stainless and knives that you must dry very soon after usage so they don't rust. A lot of research to do there. A lot of people like the carbon heavy steels because while they rust easier, they tend to sharpen easily too. If you are willing to get a good whetstone and sharpen your own knives, that's a whole other world.

Ultimately for me, an 8" Chef's Knife (gyuto) is my sweet spot. I find it comfortable to wield for pretty much any kitchen task, small or large, whether dicing onions, mincing garlic, breaking down bell peppers, slicing meats. Usually a 7" Santoku or 8" Gyuto will do it for most people, though some might prefer a slightly smaller knife, and some guys online prefer a 10"/240mm gyuto. I think it's best to get one really really good one of those vs getting one of each though, whatever size is to your liking. It will do pretty much everything for you.

A well made Japanese knife will make almost anything feel like you are slicing through butter. Yu Kurosaki is a very well regarded knifesmith. Nigara is my end game SG2 knife. Honestly I could sell my other few good Japanese knives if I just kept my Nigara SG2 Kirtsuke 210mm (about 8"). That's all I would need for life if one took care of it.

I have ended up preferring like a 62-63 on the Rockwell scale. With a steel that can take to sharpening relatively easy for that hardness, doesn't need a polished finish, and just gets shit done.

I received my new Tojiro 210mm DP/Classic last night. Opened the box this morning. Wondered immediately how I will accommodate that in my kitchen. My goto knife for over a decade has been the maybe 6" Japanese molybdenum stainless which I found in the bushes, whose blade measures about 150mm.

The new Tojiro is much larger, about 2 1/4 inch longer in the blade. My cutting boards (2) are 10 x 15 inches, bamboo, purchased in local Chinatown. Handy, easily cleaned, I always have one ready to use. But I wonder if they aren't rather small for usage with a 210mm knife.

I haven't cut a thing yet with my new 210mm Tojiro except to see if it will shave hairs from the back of my hand. It does! I washed it, dried it, put it away in its provided plastic sheaf and box, wondering what I will do with it.

I thought maybe I actually need a smaller new knife for everyday use. Searching I see that kitchen aficionados do actually prefer 8" gyutos for an all/everything knife. It seems that my 210mm is approximately that.

I suppose maybe using the 210mm I will become comfortable in time, say, making my daily salad to start. Or, maybe I should get a 165mm whatever, something stainless and not too hard to maintain. I ordered a couple of 3" x 8" diamond encrusted two-fineness perpetually flat Sharpal whetstones (220/600 and 325/1200), haven't used them yet either. Got a 12" two-sided leather strop, a ceramic sharpening rod is on the way.

My other knives certainly need some careful attention, I've just been hitting them with cheap whetstone, strop and steel for many years, not paying much attention to details.

 

[Muse]

I received my new Tojiro 210mm DP/Classic last night. Opened the box this morning. Wondered immediately how I will accommodate that in my kitchen. My goto knife for over a decade has been the maybe 6" Japanese molybdenum stainless which I found in the bushes, whose blade measures about 150mm.

The new Tojiro is much larger, about 2 1/4 inch longer in the blade. My cutting boards (2) are 10 x 15 inches, bamboo, purchased in local Chinatown. Handy, easily cleaned, I always have one ready to use. But I wonder if they aren't rather small for usage with a 210mm knife.

I haven't cut a thing yet with my new 210mm Tojiro except to see if it will shave hairs from the back of my hand. It does! I washed it, dried it, put it away in its provided plastic sheaf and box, wondering what I will do with it.

I thought maybe I actually need a smaller new knife for everyday use. Searching I see that kitchen aficionados do actually prefer 8" gyutos for an all/everything knife. It seems that my 210mm is approximately that.

I suppose maybe using the 210mm I will become comfortable in time, say, making my daily salad to start. Or, maybe I should get a 165mm whatever, something stainless and not too hard to maintain. I ordered a couple of 3" x 8" diamond encrusted two-fineness perpetually flat Sharpal whetstones (220/600 and 325/1200), haven't used them yet either. Got a 12" two-sided leather strop, a ceramic sharpening rod is on the way.

My other knives certainly need some careful attention, I've just been hitting them with cheap whetstone, strop and steel for many years, not paying much attention to details.

So, in thinking I want another quality knife that's smaller than 210mm, I came upon a post by someone who struck me as quite expert who said they like a Santuko 165mm for everyday cooking (for one, I think, and I do live alone presently). Poked around and found this cheap one ($21.23, well it was yesterday, it's $24.99 right now) that has fantastic rating at Amazon (4.8 stars with over 10,000 purchases). Ordered it. It's German (was thinking Japanese) but the reviews are very positive. High carbon but "stainless," hope it doesn't readily rust but have to figure it does to some degree (even the Tojiro VG10 blades are said to), so probably stays sharp better if cleaned and dried immediately after use (although I don't see info pertaining to that at Amazon including customer reviews).

Babish High-Carbon 1.4116 German Steel Cutlery, 6.5" Santoku Kitchen Knife

https://www.amazon.com/gp/product/B08WJRBL8Q/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&th=1

I have a feeling I will like this (if the handle is not too small for me, will see). Could pay 4x as much, but am not sure I'd get bang for the buck if I did.

 

[Muse]

This $58.50 (at Amazon) knife may or may not be identical to the Tojiro Classic (which is said to be the same as the DP, but has a new name):

Amazon.com: Fujitora FU-808 Chef's Knife, 8.3 inches (210 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, For Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert, With : Home & Kitchen

Buy Fujitora FU-808 Chef's Knife, 8.3 inches (210 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, For Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert, With: Chef's Knives - Amazon.com ✓ FREE DELIVERY possible on eligible purchases

www.amazon.com

I ordered this, couldn't resist at $58.50 (today it's around $75). Came today, was flown from Japan to LAX. It's the exact same knife as the Tojiro 210mm gyuto. The included slip of paper with instructions are in Japanese instead of English.

 

[BoomerD]

I ordered this, couldn't resist at $58.50 (today it's around $75). Came today, was flown from Japan to LAX. It's the exact same knife as the Tojiro 210mm gyuto. The included slip of paper with instructions are in Japanese instead of English.

Nice.