Anyone into Japanese knives?

Discussion in 'The Okie Corral' started by jp3975, Oct 17, 2020.

  1. Borg Warner

    Borg Warner Free Full Clip!

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    The thing about steel is that if it's a hard steel it will hold an edge longer but it's MUCH harder to get sharp in the first place. Generally, Japanese steels are harder, but thinner.

    I would rather have a blade that needs to be sharpened more often but is easier to get a true razor edge on it. The first Buck knives were advertised as "Famous for holding an edge" but it was very hard to ever get a good edge on them

    The best steels are easy to get sharp but hold an edge longer. I like the steels used in the Swedish and Finnish knives, the French Opinel knives (which are my carry knives) and the German Solingen steel. (Opinel actually uses Swedish Sandvik steel) I used to have an excellent Henkels carbon steel knife but I was married to a woman who one time got the handle to close to a stove burner and another time let the knife rust. I think she hated that knife because it cut her once.

    But to her credit, she used her own money to replace it with a similar Henkels knife that was stainless which she thought was a better idea but the carbon steel took a sharper edge though I never told her that.
     
  2. Batesmotel

    Batesmotel

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    I started cooking and collecting when I was just a kid. They can build up. The oldest one there I’ve had 46 years.
     

  3. G33

    G33 Frisky! Millennium Member CLM

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  4. Colt M-4

    Colt M-4 AK-74 Silver Member

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    a83bf251d274b9097642c0480a2b9c55.jpg I wanted this one but the guy told me 12 grand.It was from Pablo the real sword guy so was legit. so looks like i will keep shopping. i have a nice replica on the mantle now a $100 bucks or so at a gun show 15 years ago.
     
  5. SRS

    SRS

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    I’m by no means an expert, but I like https://japanesechefsknife.com/. Korin also has some nice knives, but the selection seems a bit limited.

    This is my favorite in 270 mm: https://japanesechefsknife.com/coll...samoto-ct-series-gyuto-180mm-to-360mm-8-sizes

    Fantastic knife. I also have the boning knife, which I prefer to western-style boning knives for most tasks.

    I also have this one in 300 mm: https://japanesechefsknife.com/coll...fusa-fkh-series-high-carbon-steel-gyuto-knife
    Very nice knife, but just doesn’t feel as balanced as the Masamoto.
     
  6. ottomatic

    ottomatic

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    Had to look up Pablo. I guess he only deals with original stuff. That explains the prices. While I'm trying not to denigrate a $100 gunshow sword, there are reasonably priced REAL swords available that are closer to $100 than the $13,000 one currently available by Paco.