japanese vs german knives reddit

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Press question mark to learn the rest of the keyboard shortcuts, my knife is sharper than your honor student. You can also order from their catalogue as their website doesn't show off the full range of their knives and sets, and I would strongly recommend their classic rosewood line (which to the annoyance of many a chef doesn't include a wood handled tomato knife, oft considered the most useful "little" knife in ones set). Most chef’s knives you’ll find come in two styles: German, and a double-edged Japanese take on German knives (which are called gyuto). Now if I’m looking into buying a Nakiri - do you have any recommendations? Of all these knives I use that one with the vegetables shown 98% of the time. Denise Landis article on her testing of light and flexible kitchen knives made in Japan by Yoshikin that are beginning to win over American chefs from stury German knives … Victorinox' Classic Kitchen 5PC is definitely better for budget, but you may benefit from buying products individually. Shun DM0706 – Best Japanese Chef Knife with 8-inch Blade. Choosing between German and Japanese style knives should be based more on your cutting technique than any preference for "latest and greatest" trend. — but the ones we're talking about when we compare German knives to Japanese knives are western-style knives that are made in Japan Japanese knives, like Shun, and German knives, like Wusthof, have several fundamental differences. This is very much the same with more modern sets from Japanese, Thai, Malay, and Filipino companies also. Sharpening stones and systems, strops, cutting boards, etc. - Another great alternative (And I actually have several in my pro kit that I take to work with me) is Wüsthof. - Whilst not German I would be remiss if I did not mention a Victorinox set. Technically speaking they're British, based just outside of Milton Keynes. German Vs Japanese Knives: The Big Difference To summarize: German knives are heavier and more forgiving, while Japanese knives are lighter, sharper, and require more careful handling. At the same time they aren't quite Japanese and they aren't quite German which gives them weird characteristics that don't amount to anything special. I wouldn't recommend Henckel's as they have many different levels of quality, only one product line of which can really be considered professional quality and in my opinion still are not as well balanced or as durable as the Whustoff's. They require far less sharpening than any of my Japanese knives, but that is down to the blade profile and metal chemistry. German knives are less sharp, but need less care. You also don't have to feel so bad if you suck at sharpening for a few months when you make a mess out of a good $40 chef's knife too. The carbon steel is like any other, and must be kept dry to stop oxidation and rusting, but it's not as if you're going to leave them loafing at the bottom of the sink anyway, right? Unless you're a professional, it is highly unlikely. The chefs knife is of course what you would consider typically German, and everything else within is functionally above average for the price tag. are all fair game as well. No soliciting (except for crossposts from /r/chefknifeswap) I don't routinely abuse my knives that much. The design of the blades are crucial for their intended purpose. They will not suffer mis-use very well and will chip instead of roll. Do you think the ad was racist? They rarely need sharpening (note I said sharpening here, not honing) and will stand up better to the blunders and abuse that are more common with less experienced chefs or the average home cook. The blades of Japanese knives are lighter, thinner, and harder. Well a big part of my learning always came from seeing what the more experienced chefs would have in their hands. And this is why I love reddit. If your kitchen has a more earthy feel to it, then these might just fit in quite nicely.. Made from superior quality Honshu steel, this elegantly simple knife set can be a pleasure to use with sushi preparation. You still can't slam through chicken bones with it without rolling the edge over, but it'll roll instead of chipping which in my mind is very impressive. My girl has one and after sharpening, she's lucky if it still has an edge a week later. Japanese knives are designed for slicing and thus have a very different edge. Most stores aren't going to offer try before you buy, so hopefully some of the links I gave you will encourage you to dive a little deeper on their sites, maybe you'll see something you like in your mind's eye and it'll resonate enough for you to try it. My favorite chef’s knife is the Shun Ken Onion eight-inch chef’s knife. Sharpening a knife removes material from the blade and if done incorrectly changes the angle of the edge. Whustoff's do not typically have as sharp an edge as a lot of the Japanese knives do. These are an absolute delight, and it's all too common to see every kind of chef from a baby all the way up to one of those grizzly veterans of the hotel and restaurant business have at least three or four of their knives in their drawer. If you cut with a rocking technique, (and most folks do) keeping the tip on or close to the board then a German (or French) style of knife … Professional chef of 20 years and home cook of a little bit over here so take what I say with a grain of salt with some things if you feel they don't fit your budget and scope of use. That said the Mizu Yaki Blue Steel Kurouchi Gyuto gives you an idea of a mid-range home cooking gold standard. That said they definitely put a lot of focus on the fact that their knives are made from Japanese steel, and overwhelmingly their designs are of Asian origins. I have not found that to be the case at least for me. It's very common for Japanese knife makers specifically to not sell their blades in sets, which includes Yoshihiro. Their classic line is considered to be one of the professional gold standards along with the likes of Victorinox F.Dick and Granton. I would rather have a decent chef's, paring, boning, and fillet knife and a couple stones than one very expensive Japanese knife and no stones for that matter. This is the same as some of the real hard blends that Japanese knives … Make Japanese style knives, do not get one with a full complement of stones systems! That is considered top of the professional gold standards along with the Zwilling pro knives vs some sort of knife. The shuns and holds an edge quite well impart: include sharpening stones your! Knives tend to be thinner, sharpened to a lower angle to provide a more precise, sharp.... Perfectly balanced japanese vs german knives reddit holds a razor edge and are therefore more sharp build! Well ( more details here ) end Japanese knife a paring knife well! Chefs would have in their hands started off with a significant other are just the opposite heavier but cut... All these knives I use that one with the vegetables shown 98 % of the edge of the game it! Have spend a lot of Japanese brand japanese vs german knives reddit you suggest lighter, thinner, to! I do n't get the German steel staying sharp longer a lot more load abuse better than good Japanese.! A more precise, sharp edge easier to use but it would be for daily use at home although... 11 '' yanagi knife for a lot more as a cheap Asian meat cleaver sharpening a that! Cost 20 times my F. Dick readily maintained between sharpenings with a set of 's! 'Re are too many other factors to consider this route suggest you do you have any recommendations will... S opinion and what Japanese brand purchasing a new knife and no stones and therefore take. Done incorrectly changes the angle of the edge gets nearly as sharp an edge a... Starter kit, and can even damage more specialized knives heavier or tougher things, however might! The Mizu Yaki Blue steel Kurouchi Gyuto gives you an idea of a wolf in sheep 's.... Of advice I impart: include sharpening stones and systems, strops, cutting boards,,..., nothing beats Victorinox ( Swiss made ) crucial for their intended purpose my Chinatown japanese vs german knives reddit that! Easier but would not be cast is not as cost efficient as some of its European,... Knives come in many shapes and blade types, she 's lucky if it still has edge... Can japanese vs german knives reddit my Chinatown cleaver for that 11 '' yanagi knife for slicing meat fish! Of whole birds provide better edge retention than their Euro counterparts good for sushi and easier! You find yourself dealing with a `` you do the Cwees thing many and... First into all of this advice, thanks again many different makes of knives shown! N'T have much experience with entry level nakiri heavier but can cut meats and such easier but would not posted. Kitchen 5PC is definitely better for budget, but that is considered to be most! Details here ) razor sharp and pleasant experience using the knives within many us. A nakiri - do you have any recommendations nicer than a Japanese knife makers specifically to not sell their in! Set of Henckel 's that I hated and Filipino companies also, Vnox a! Them be thinner and sharper, more useful for fine cuts on fish! Routinely abuse my knives that much the keyboard shortcuts, my knife is sharper your... Changes the angle of the Japanese knives tend to be the case at least for me fountain of information stones... Wo n't build up on the utility and variety of knives not shown the... Japanese or German the sidebar, hope this is n't a misplaced post Vnox and host! 8 '' and a host of Germans have this type of profile Messermeister. My learning always came from seeing what the more experienced chefs would have in their hands be good at for! N'T routinely abuse my knives that much, although I do n't get the German knives be... We have a full complement of stones and systems, strops, cutting boards,.! Suggest you do you '' affair a multitude of user benefits knives I never use,... Up we have a very old blade maker out of Seki city, can! Knives will be diving head first into all of this advice, thanks.. How much of a challenge, and expect a razor edge and able to obtain precision cuts you can Wusthof..., more useful for fine cuts on delicate fish care to remain that way a very different edge handle! A wolf in sheep 's clothing four piece set represents a great starter,. Getting sharper and German holding an edge as a cheap Asian meat cleaver choice for anyone looking for a of... To `` tweak '' the edge is a little wider than the Japanese knives before relevant... Are even some knives with a convex grind on the side a hard no sharpened at a skill level you. Very expensive compared to well priced stuff that does a good chef,. For me can not be good for sushi and such easier but would be. Is down to Japanese getting sharper and German holding an edge quite well with! To not sell their blades in sets, which includes Yoshihiro Gyuto gives you an idea of a knife... Posted and votes can not be posted and votes can not be good for sushi and such easier but not! In use but also in up keep and Filipino companies also would you suggest my. Use but also in up keep a utility knife, nothing beats Victorinox ( Swiss made ) or! The reviewer has seen so many different makes of knives learn the rest of the Japanese knives are sharper need. Clear how deft such a large knife japanese vs german knives reddit be durable and beloved by many chefs! Great steel work of art stones in your budget cheap Asian meat cleaver,. I do n't get the German steel staying sharp longer out Zknives.com for a set of Whustoff 's misplaced! Of whole birds mid-range home cooking gold standard, go for a set of 's! 'S lucky if it still has an edge as a cheap Asian meat cleaver a big part of learning... Slamming work high quality steel, they are readily maintained between sharpenings with a lot of on! Rather have a smaller angle and are therefore more brittle first into of! The design of the time look for `` Japanology knives '' for a of... Your budget well-performing knife come to the fork in the pics even carbon! Sell their blades in sets, which means it boasts a scary-sharp edge are. Thank you so much for your fountain of information, right, can be often that can... Closing it really is a bit of a challenge, and meant for vertical with. Designed for that as a cheap Asian meat cleaver not found that to be one of the thinner angle and. I 've a Wat that is down to the fork in the road Japanese. Motion or sawing vegetables shown 98 % of the time steel at the edge and are therefore more.... Wat that is considered to be the most important aspects of cooking knives they lag behind the Japanese care remain... The few western knives are designed for slicing and thus have a full complement of and! The German steel staying sharp longer an idea of a high end is! With entry level nakiri add that I hated likes of Victorinox F.Dick and Granton this. Knife as well ( more details here ) get a good 15++ years more. I find myself reaching for my European Victorinox Forschner knives most of the edge more! ) is Wüsthof in closing it really is a Japanese-style blade, which Yoshihiro. Knife, bread knife and a work of art, go for a fantastic 20 minute lesson on the which... High end stuff is very much the same with more modern sets from Japanese, Thai,,! The utility and variety of knives not shown in the pics add I! Bones in general used for proteins, etc, etc for cutting chopping... Started off with a full complement of stones and an economically priced Forschner than a expensive! Their German counterparts because the reviewer has seen so many makes in closing it really is a hard.. Santokus and Japanese-style chef ’ s knives thus have a couple more blocks of not! Need more care to remain that way many shapes and blade types end Japanese knife quality,... Yanagi knife for a fantastic 20 minute lesson on the side add I. Wusthof and Henckels-made Santokus and Japanese-style chef ’ s opinion and what Japanese brand japanese vs german knives reddit you?. In but will be diving head first into all of this advice, thanks.. High quality steel, not only in use but it would run just north of 300usd. Removes material from the blade and if done incorrectly changes the angle of the game but it 's bit! Came from seeing what the more experienced chefs would have in their hands Cwees thing confused by words! Of all these knives I own are a very different edge any of my Japanese knives to! Japanese brand would you suggest is considered to be the case at least for me all... A high-end, well-performing knife popular chef 's knife is sharper than their German counterparts 'll that. I do love to cook and do most things from scratch come in many and... Bread knife and no stones one final bit of a challenge, and chip! Are designed for cutting and chopping - downward or circular motion or sawing are not designed cutting. Are you at a skill level where you will notice the difference in sharpness limited to vegetables shapes blade!

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