Originally Posted by Allen Lum
Thanks for the quick replies, guys. Jbrodia, I am not a big fan of starter knives or budget knives. I am a bit OCT when it comes to finishes and what not. If i buy somthing I want to make sure I am happy with when I get it and 10, 20 years down the road . Thank you ducKfat, I really want the gesshin hide, was originally going to pick up a doi blue #2 270mm but unfortunately they ran out of stock. Do you guys have any other suggestions that I could look at, I am pretty set on either one, unless I can get my hands on the doi.
here's why i asked... i see a lot of people buying yanagibas... some for their first time and some who have some experience with them. However, because there are not many people who have good training with them (including many japanese chefs i see here), most people's technique with them is not the best. This means that most people are likely to make mistakes with their knives... even more so when its their first of this type. Because of that, i recommend starting off with more simple things and working from there. I often recommend a less expensive white #2 yanagiba for the following reasons:
-White #2 is easier to sharpen so when you make mistakes, they are easier to fix
-White #2 is less brittle, so mistakes tend to be less severe
-Its less nerve-racking to use a less expensive blade and make mistakes than doing the same on a much more expensive knife
Once one works on their knife skills/technique and sharpening to a point that they are no longer making so many mistakes, then it makes sense to get a higher end knife (if you feel the need for one still at that point). You will be better able to use and care for it and less likely to cause damage... even if the knife is harder, more brittle, etc.
Does this make sense?