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Thoht
Aug 3, 2006

gently caress yeah. Love the geometry on that, bet it's a great cutter.

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deimos
Nov 30, 2006

Forget it man this bat is whack, it's got poobrain!
Well, this is one way to review the Tojiro DP Gyuto :nms: (gore).

deimos fucked around with this message at 16:27 on Jun 6, 2015

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!
Decided to post some pics of my knives since knife porn is always fun and also to brag. Sorry for the quality of the pics, I'm not very good at the photography thing.

Probably my favorite knife since it's great for vegetables, my nakiri:


Close up of the engraving and cladding:


My primary gyuto, cuts like a dream through almost anything and is very durable but R2 steel slow to sharpen so I usually pull out the nakiri instead:




My first gyuto, it's the best cutter of any of these but it excels on short ingredients like peppers and green onions, it feels a little delicate but I have taken it through butternuts without any problems, it requires a great deal of attention to use and reminds me more of a surgical instrument than anything else:


Present
Oct 28, 2011

by Shine
^^ gorgeous knives, esp the nakiri.

Does anyone know where I can get kitchen knives in Japan? I'm looking to get quality stainless steel ones and I'll be in Japan in September so I figure I should try and buy straight from the source.

mindphlux
Jan 8, 2004

by R. Guyovich

AVeryLargeRadish posted:

Decided to post some pics of my knives since knife porn is always fun and also to brag. Sorry for the quality of the pics, I'm not very good at the photography thing.

Probably my favorite knife since it's great for vegetables, my nakiri:


I like this one, very nice. Where'd you pick it up / know the make? I have been wanting to try a nakiri off and on for a minute...

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

Present posted:

^^ gorgeous knives, esp the nakiri.

Does anyone know where I can get kitchen knives in Japan? I'm looking to get quality stainless steel ones and I'll be in Japan in September so I figure I should try and buy straight from the source.

Hmmm, if you look up some brands/makers on a site like Chef's Knives To Go and do some googling on them you can often find their english websites and their address in japan, contact information and e-mail. Don't be afraid to ask them directly.

mindphlux posted:

I like this one, very nice. Where'd you pick it up / know the make? I have been wanting to try a nakiri off and on for a minute...

It's a Masakage, part of the Kiri line, "Kiri" means fog or mist, hence the design of the cladding. I bought it from CKTG last year because there was a 25% off sale on all their Masakage stuff but there are a whole bunch of distributors for their stuff so check around for deals. I really like how the Masakage nakiris are all quite tall, it makes them great for moving ingredients around and the extra weight helps give it a bit more authority when chopping.

X13Fen
Oct 18, 2006

"Is that an accurate quote? It should be.
I think about it often enough."

Present posted:

^^ gorgeous knives, esp the nakiri.

Does anyone know where I can get kitchen knives in Japan? I'm looking to get quality stainless steel ones and I'll be in Japan in September so I figure I should try and buy straight from the source.

Tojiro DP, the entry-level knives recommended in the OP, are available on amazon.jp. That's where I bought mine. I can also vouch for Tojiro's excellent customer service buying through their (Japanese) website.

If your after some real poo poo, look up Sakai-shi / Sakai city knives. There's a street with a whole bunch of stores you can buy from directly.

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

Present posted:

^^ gorgeous knives, esp the nakiri.

Does anyone know where I can get kitchen knives in Japan? I'm looking to get quality stainless steel ones and I'll be in Japan in September so I figure I should try and buy straight from the source.

The Sakai City suggestion from Uber Kosh is a good one, but one thing I feel I should say is that you should really have an idea of what sort of knife you want before you buy. There is a ton of variation in hand forged knives like these and just in high end cutlery in general. You need to think about what sort of handle you want, the profile and geometry of the blade and the hardness and type of steel. Profile and geometry in particular can have a huge effect on how the knife feels going through different ingredients and what ingredients it is well or badly suited to. Feel free to ask any questions you want to about the subject and I will answer to the best of my ability.

ColHannibal
Sep 17, 2007
Is there an update to the sharpening in the OP? I remember at one point everybody was on the love train of some space age looking sharpener that was on Amazon.

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

ColHannibal posted:

Is there an update to the sharpening in the OP? I remember at one point everybody was on the love train of some space age looking sharpener that was on Amazon.

The OP has not been updated in a long time. I recommend an edge pro knockoff. It will get your knives hilariously sharp and is pretty easy to use with some practice. The stones it comes with are pretty low quality but you can always buy better ones to use with it since it will fit ones designed for the edge pro just fine, I also recommend a spring to replace the spacer on the arm because it is both very cheap and very convenient.

Chef De Cuisinart
Oct 31, 2010

Brandy does in fact, in my experience, contribute to Getting Down.
Knives!



Left to right: Tojiro ITK kiritsuke 240mm, Tojiro DP 240mm gyuto, Goko Damascus 240mm, Tojiro DP 270mm sujihike, CCK 1301 large cleaver, Miyabi 700D 210mm, Tojiro ITK 150mm petty, and the one up top is a left handed Kanehide honkatsu 160mm.

revdrkevind
Dec 15, 2013
ASK:lol: ME:lol: ABOUT:lol: MY :lol:TINY :lol:DICK

also my opinion on :females:
:haw::flaccid: :haw: :flaccid: :haw: :flaccid::haw:

The best part is, anyone who really cares about a knife is going to see that as a ringing endorsement.

Why would you wan't a knife that couldn't cut meat?

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

Chef De Cuisinart posted:

Knives!



Left to right: Tojiro ITK kiritsuke 240mm, Tojiro DP 240mm gyuto, Goko Damascus 240mm, Tojiro DP 270mm sujihike, CCK 1301 large cleaver, Miyabi 700D 210mm, Tojiro ITK 150mm petty, and the one up top is a left handed Kanehide honkatsu 160mm.

Nice, the Goko is very pretty, it reminds me of the Kurosaki Megumi I used to have. I keep wanting a suji but I just don't deal with enough meat to feel like it's justified, so jealous. :argh:

Chef De Cuisinart
Oct 31, 2010

Brandy does in fact, in my experience, contribute to Getting Down.
The Goko is very pretty, especially close up. It's made of Sandvik 12c27 spring steel, holds an edge for a few weeks with a lot of use at work.

FishBowlRobot
Mar 21, 2006



Chef De Cuisinart posted:

Knives!



Left to right: Tojiro ITK kiritsuke 240mm, Tojiro DP 240mm gyuto, Goko Damascus 240mm, Tojiro DP 270mm sujihike, CCK 1301 large cleaver, Miyabi 700D 210mm, Tojiro ITK 150mm petty, and the one up top is a left handed Kanehide honkatsu 160mm.

How do you like the Tojiro Kiritsuke? I've wanted a Kiritsuke for awhile to use at work but I put a stop to my knife buying spree a few months ago. Did you have to thin the edge or did you just remove the kurouchi finish?

Chef De Cuisinart
Oct 31, 2010

Brandy does in fact, in my experience, contribute to Getting Down.

FishBowlRobot posted:

How do you like the Tojiro Kiritsuke? I've wanted a Kiritsuke for awhile to use at work but I put a stop to my knife buying spree a few months ago. Did you have to thin the edge or did you just remove the kurouchi finish?

I loved that kiritsuke the day I got it. Then I chipped it, and in my haste, tried to fix it by grinding the blade down 1/8 of an inch instead of asking ck2g for an exchange. Its a great knife, rough finish, needed a little work. 60-62 HRC, and great for push cutting. I'd suggest leaving the finish on, and letting it wear away naturally. For $80, its definitely one of my better buys, hell, that CCK is $100 nowadays, I got it for $40 2 years ago.

guppy
Sep 21, 2004

sting like a byob

AVeryLargeRadish posted:

The OP has not been updated in a long time. I recommend an edge pro knockoff. It will get your knives hilariously sharp and is pretty easy to use with some practice. The stones it comes with are pretty low quality but you can always buy better ones to use with it since it will fit ones designed for the edge pro just fine, I also recommend a spring to replace the spacer on the arm because it is both very cheap and very convenient.

I actually ordered one of these and it just arrived. The instructions are baffling. I'm sitting here watching Edge Pro videos trying to figure out how to use it.

Also, I can't help but notice that the colored marks on the real Edge Pro are evenly spaced, and the ones on the AGPtek are... not.

22 Eargesplitten
Oct 10, 2010



Am I hurting my knife by cutting frozen meat with it? I really should have sliced this huge pork shoulder before freezing it.

.Z.
Jan 12, 2008

guppy posted:

I actually ordered one of these and it just arrived. The instructions are baffling. I'm sitting here watching Edge Pro videos trying to figure out how to use it.

Also, I can't help but notice that the colored marks on the real Edge Pro are evenly spaced, and the ones on the AGPtek are... not.

You could get an angle cube if you want to be certain of the degree setting: http://www.amazon.com/iGaging-AngleCube-Digital-Level-Bevel/dp/B002LL0BIC/ref=sr_1_1?ie=UTF8&qid=1433875103&sr=8-1&keywords=angle+cube

guppy
Sep 21, 2004

sting like a byob
I actually have one, that's a good idea. Thanks.

The Midniter
Jul 9, 2001

22 Eargesplitten posted:

Am I hurting my knife by cutting frozen meat with it? I really should have sliced this huge pork shoulder before freezing it.

"Hurting" it? As long as you're not whacking it repeatedly and violently which could chip or break the blade, all you're doing by using a knife on frozen meat is dulling it more rapidly. It can still be sharpened back to goodness.

good jovi
Dec 11, 2000

'm pro-dickgirl, and I VOTE!

guppy posted:

I actually ordered one of these and it just arrived. The instructions are baffling. I'm sitting here watching Edge Pro videos trying to figure out how to use it.

Also, I can't help but notice that the colored marks on the real Edge Pro are evenly spaced, and the ones on the AGPtek are... not.

If you have an iPhone, open the Compass app and swipe to the right. That'll bring up a level that's pretty handy for getting the relative angle between the body and the arm. I ended up just writing the angles on the bar with a sharpie.

edit: or use the angle cube you already have...

22 Eargesplitten
Oct 10, 2010



The Midniter posted:

"Hurting" it? As long as you're not whacking it repeatedly and violently which could chip or break the blade, all you're doing by using a knife on frozen meat is dulling it more rapidly. It can still be sharpened back to goodness.

Okay, that's what I was hoping. I still need to get a sharpening and honing set-up, but I've only had the knife for a month. It's done some meat, but it's mostly been chopping vegetables.

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

guppy posted:

I actually ordered one of these and it just arrived. The instructions are baffling. I'm sitting here watching Edge Pro videos trying to figure out how to use it.

Also, I can't help but notice that the colored marks on the real Edge Pro are evenly spaced, and the ones on the AGPtek are... not.

If you are not already watching them watch the tutorials by Ben Dale who created the Edge Pro, the knockoff works the same way so you should be able to get a grasp on what to do.

mindphlux
Jan 8, 2004

by R. Guyovich

22 Eargesplitten posted:

Okay, that's what I was hoping. I still need to get a sharpening and honing set-up, but I've only had the knife for a month. It's done some meat, but it's mostly been chopping vegetables.

if you've been chopping frozen meat with a knife for a month, you almost certainly should re-sharpen it. but no, you ain't permanently hurting it or nothing. just re-profile the motherfucker, and use a ceramic rod before every use if you can trouble yourself.

fuckwolf
Oct 2, 2014

by Pragmatica
I just ordered a Kohetsu Aogami 240 mm Gyuto as a bit of an impulse buy. The only other decent knife I've ever owned is a Victorinox Fibrox, so the gyuto is probably about 3x nicer than is reasonable for me to own, but whatever. I have dumb questions:

1. When I ordered it on CKTG, it automatically added the saya to my cart. Do you find that these are worthwhile? I don't travel with my knives, and I'm the only one that goes near them. Is there something about the wood that prevents rusting by absorbing moisture? Seemed kind of over priced at $30, but I'd like to hear other peoples opinions.

2. I've read widely varying opinions on teak cutting boards. Cook's Illustrated claims that they are The poo poo, while others have said that they're too rough on blades. Is a teak cutting board, such as the ProTeak board, going to be a bad choice for high hardness blades such as the Kohetsu Aogami? Have you noticed a significant difference on your knives on teak vs. other materials? Are the Boos maple boards or a Sanituff boards a better choice? Really nice boards like Boardsmith are way out of my budget, but I'd welcome any recommendations under $100-ish.

Really looking forward to being a cool knife guy, you guys.

fuckwolf fucked around with this message at 01:20 on Jun 11, 2015

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

fuckwolf posted:

I just ordered a Kohetsu Aogami 240 mm Gyuto as a bit of an impulse buy. The only other decent knife I've ever owned is a Victorinox Fibrox, so the gyuto is probably about 3x nicer than is reasonable for me to own, but whatever. I have dumb questions:

1. When I ordered it on CKTG, it automatically added the saya to my cart. Do you find that these are worthwhile? I don't travel with my knives, and I'm the only one that goes near them. Is there something about the wood that prevents rusting by absorbing moisture? Seemed kind of over priced at $30, but I'd like to hear other peoples opinions.

2. I've read widely varying opinions on teak cutting boards. Cook's Illustrated claims that they are The poo poo, while others have said that they're too rough on blades. Is a teak cutting board, such as the ProTeak board, going to be a bad choice for high hardness blades such as the Kohetsu Aogami? Have you noticed a significant difference on your knives on teak vs. other
materials? Are the Boos maple boards or a Sanituff boards a better choice? Really nice boards like Boardsmith are way out of my budget, but I'd welcome any recommendations under $100-ish.

Really looking forward to being a cool knife guy, you guys.

The saya will wick away moisture to some extent and will protect the blade from being damaged via banging against stuff if you store it in a drawer, it feels more secure and won't slip off like some of the cheaper blade guards can. I like them but you can get by with cheap blade guards just fine. One thing to remember is that the wood of both sayas and japanese style handles are unfinished and should be oiled with mineral oil every once in a while.

For boards you want to avoid teak, the wood picks up little bits of sand and has very high silica content which makes it super hard on blades, many woodworking shops have a "no teak" policy because it wears out saws and chisels many times faster than most other woods. Maple and walnut are great for boards and plastic boards are fine if you want a cheap option and don't mind replacing them once they get scared up.

Congrats on the knife! :D

SubG
Aug 19, 2004

It's a hard world for little things.

fuckwolf posted:

1. When I ordered it on CKTG, it automatically added the saya to my cart. Do you find that these are worthwhile? I don't travel with my knives, and I'm the only one that goes near them. Is there something about the wood that prevents rusting by absorbing moisture? Seemed kind of over priced at $30, but I'd like to hear other peoples opinions.
Eh. If you want a big fancy way to store your big fancy knife a saya is fine. Me, I just use cheap plastic edge guards on everything from my cheapass noname poo poo to my crazy expensive handmade poo poo. The plastic guards are easy to clean up and I kinda feel like I'm less likely to gently caress myself up accidentally if I'm using the same muscle memory to handle getting and storing all my knives. But I mean that's all rounding error personal preference poo poo. Just use whatever works for you.

fuckwolf posted:

2. I've read widely varying opinions on teak cutting boards. Cook's Illustrated claims that they are The poo poo, while others have said that they're too rough on blades. Is a teak cutting board, such as the ProTeak board, going to be a bad choice for high hardness blades such as the Kohetsu Aogami? Have you noticed a significant difference on your knives on teak vs. other
materials? Are the Boos maple boards or a Sanituff boards a better choice? Really nice boards like Boardsmith are way out of my budget, but I'd welcome any recommendations under $100-ish.
Cutting boards are definitely one of those religious subjects. If you don't actually have any personal preference, I'd just go and get a couple NSF-rated poly boards from your local restaurant supply. If it works out, fine, use them. If it doesn't, chuck 'em and you're out a lot less than a nice wood board. Or go get a cheap wood board from IKEA and a cheap poly board and see which one you prefer. Or just go to your local Bed Bath and Bullshit and get whatever strikes your fancy. Seriously, if you're not emotionally invested in the subject cherish that fact and just grab something and don't worry about it. As long as it's not glass or some poo poo you'll be fine and you'll be saving yourself a whole lot of unnecessary gear-related sperging.

Present
Oct 28, 2011

by Shine

AVeryLargeRadish posted:

The Sakai City suggestion from Uber Kosh is a good one, but one thing I feel I should say is that you should really have an idea of what sort of knife you want before you buy. There is a ton of variation in hand forged knives like these and just in high end cutlery in general. You need to think about what sort of handle you want, the profile and geometry of the blade and the hardness and type of steel. Profile and geometry in particular can have a huge effect on how the knife feels going through different ingredients and what ingredients it is well or badly suited to. Feel free to ask any questions you want to about the subject and I will answer to the best of my ability.

Thanks! I'm looking to purchase three kitchen knives in Japan, a gyoto, a paring knife and a nakiri. I'm interested in stainless steel so I don't have to worry about corrosion and patinas. Japanese style knife, wa handle or the D handle, definitely not western style handle. And most importantly, I'd like to get ones that are as beautiful to look at as they are sharp/functional, and your nakiri is a great example of that. I'd be able to find knives like that in Sakai City?

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

Present posted:

Thanks! I'm looking to purchase three kitchen knives in Japan, a gyoto, a paring knife and a nakiri. I'm interested in stainless steel so I don't have to worry about corrosion and patinas. Japanese style knife, wa handle or the D handle, definitely not western style handle. And most importantly, I'd like to get ones that are as beautiful to look at as they are sharp/functional, and your nakiri is a great example of that. I'd be able to find knives like that in Sakai City?

Stainless steel is fine, all of mine are stainless and they cut extremely well. For both the aesthetics and functional qualities of the knife to be quite high I would budget $300-$500 for the gyuto, $150-$250 for the parring knife and $200-$300 for the nakiri. You should also think about other qualities of the knife like the hardness of the steel, the weight, thickness, profile and geometry of the blade and so on. Since you will be able to hold the knife in your hand before buying you will have an easier time finding one that feels right to you. For steel hardness I like 61-63 HRC, that gives you a nice balance of edge taking and durability. Heavier knives will give your arm more of a work out but will also have better performance when doing things like rapid chopping. The thickness and geometry of the blade will have a huge effect on how it goes through different ingredients, the thinner the knife the more easily it will cut but it will also be more easily damage and need sharpening a little more often. Profile is how much curve the edge has and in what shape. You will notice that both my gyutos have very flat profiles and make a large amount of contact with the board, this is good for me because I don't do much rocking when I cut, instead I do slices, push cuts and rapid chopping. If you rock a lot you might want something more like a continuous gentle curve with less of a flat spot. Anyway, there are tons of factors that go into finding a really good knife that is a good fit for yourself, good luck with your search. :)

22 Eargesplitten
Oct 10, 2010



mindphlux posted:

if you've been chopping frozen meat with a knife for a month, you almost certainly should re-sharpen it. but no, you ain't permanently hurting it or nothing. just re-profile the motherfucker, and use a ceramic rod before every use if you can trouble yourself.

Eh, I only cut a couple slices off the shoulder, and boned a couple chicken thighs. Aside from that, it's been used for veggies.

What are the recommendations for a honing rod? I've got a Victorinox Fibrox, is it worth getting a ceramic rod or should I stick with a steel one? I'll probably look around town too, but I want to know what kind of price to be aiming for. And obviously I'm not going to get one of the rough rods.

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

22 Eargesplitten posted:

Eh, I only cut a couple slices off the shoulder, and boned a couple chicken thighs. Aside from that, it's been used for veggies.

What are the recommendations for a honing rod? I've got a Victorinox Fibrox, is it worth getting a ceramic rod or should I stick with a steel one? I'll probably look around town too, but I want to know what kind of price to be aiming for. And obviously I'm not going to get one of the rough rods.

I'd go for a ceramic since it will work well for pretty much any knife including any future ones you buy. They tend to cost from $20 to $40, mine was $32.

CrazyLittle
Sep 11, 2001





Clapping Larry

AVeryLargeRadish posted:

I'd go for a ceramic since it will work well for pretty much any knife including any future ones you buy. They tend to cost from $20 to $40, mine was $32.

I got this one @ $25 or so and it works much better than the steel hone I had before: http://www.surlatable.com/product/PRO-869636/Kyocera+Ceramic+Sharpening+Steel

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

CrazyLittle posted:

I got this one @ $25 or so and it works much better than the steel hone I had before: http://www.surlatable.com/product/PRO-869636/Kyocera+Ceramic+Sharpening+Steel

Yeah, that one looks fine, mine is a 12" one with a nicer handle so that's probably why it was a little more expensive. You just want to be careful if you put a ceramic rod in a drawer since they are very hard and can crack or chip if they bang up against something really hard.

mindphlux
Jan 8, 2004

by R. Guyovich

22 Eargesplitten posted:

Eh, I only cut a couple slices off the shoulder, and boned a couple chicken thighs. Aside from that, it's been used for veggies.

What are the recommendations for a honing rod? I've got a Victorinox Fibrox, is it worth getting a ceramic rod or should I stick with a steel one? I'll probably look around town too, but I want to know what kind of price to be aiming for. And obviously I'm not going to get one of the rough rods.

ceramic. if you sharpen your knives, the steel ones are useless. if you never sharpen your knives, a steel one is better. but for gods sake just sharpen your knives.

CrazyLittle
Sep 11, 2001





Clapping Larry

AVeryLargeRadish posted:

Yeah, that one looks fine, mine is a 12" one with a nicer handle so that's probably why it was a little more expensive. You just want to be careful if you put a ceramic rod in a drawer since they are very hard and can crack or chip if they bang up against something really hard.

Yep. I looked at it and said "that's not going in the drawer" so I keep it in the hone spot in my knife block. It's a very snug fit.

AVeryLargeRadish
Aug 19, 2011

I LITERALLY DON'T KNOW HOW TO NOT BE A WEIRD SEXUAL CREEP ABOUT PREPUBESCENT ANIME GIRLS, READ ALL ABOUT IT HERE!!!

CrazyLittle posted:

Yep. I looked at it and said "that's not going in the drawer" so I keep it in the hone spot in my knife block. It's a very snug fit.

The rod I got had an optional leather sheath that cushions it pretty well and it was only $8 extra so I got that. It sits in the drawer with my knives, all of those are in sayas or edge guards so it works out pretty well and I save some counter space compared to using a knife block. Ideally I would have one of those magnetic strip knife holders but I can't find anyplace in my kitchen to put one. :(

Steve Yun
Aug 7, 2003
I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.
Soiled Meat
Can anyone recommend a good chinese chef knife that's not the CKTG CCK? $70 is ridiculous.

SubG
Aug 19, 2004

It's a hard world for little things.

Steve Yun posted:

Can anyone recommend a good chinese chef knife that's not the CKTG CCK? $70 is ridiculous.
It's kinda crazy that they've gone up in price as much as they have, but there aren't a lot of competing options if you're specifically looking for something cheaper. The low-end Tojiro Chinese cleaver is a hundred bucks more. The Moritaka's over two hundred more. About the cheapest `name brand' Chinese cleaver you're going to find outside the CCK is the JCK house brand cleaver, which is still more expensive than the CCK and a couple inches smaller. Same with the Misono #6, which is another `entry level' Chinese cleaver, but'll still run you around US$125 and is under 200mm.

You can always just grab a random cleaver from a shop in your local Chinatown, but it'll be a total crapshoot on quality and if you have a local Chinatown and you're in it you're better off just looking for a CCK anyway.

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guppy
Sep 21, 2004

sting like a byob
Is the Dexter-Russell not a good alternative?

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