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First japanese knife purchase

post #1 of 9
Thread Starter 
Hello all, I am new here and would like to hear some opinions from experienced chefs. I was reading around the forum for a couple of days now to see what would be the best choice about my first jp knife.

Based on what I saw about gyuto knives, that I am interested in I came to a conclusion that carbon knives sould be the way to go.

Of course I am looking for what the most people are, and that is a long lasting and sharp knife to use for a long period.

Since I am from europe I need a brand that exports their knives to where I am, so I found this one: and am thinking of two knives to get and those are from zdp 189 yoshihiro hayate high carbon stainless steel one 7 and one 8.25". Also which whetstones should I get?

Please submit yout thoughts and advices if there are better choices to make

Thanks in advance,

post #2 of 9

It might be helpful if you were able to provide a bit more information first...

  • What kinds of knives (brands,shapes, and sizes) do you use currently?
  • Do you currently sharpen your own knives?  If so, what do you use for sharpening? If not, is this something you are interested in learning about and doing?
  • What kind of cutting boards do you use?
  • Do you have any chipping issues with your current knives?
  • What kinds of things do you generally cut ? Do you cut things with bones or frozen foods?
  • Have you ever worked with carbon steel? 
  • Do you cut a lot of acidic foods?
  • Are you in a professional kitchen or home kitchen? 


Once we all have a bit more info, it may be easier to help you out.

post #3 of 9

double post

post #4 of 9
Thread Starter 
Thanks for the replay, now more infos...

At the moment I am using what the current restaurant has, and those are some regular dick knives set so boning knives 5 and 6" butcher knife 9" sticking knives 7 and 8"...

I am not sharpening the knives but others do it mostly with a honing steel and sometimes with a whetstone...and yes i wanna learn that...

We're using wooden cutting boards

No i did not have any problem with chipping itself it is just that they get dull too often which might be cause of inappropriate use or shaŕpening but probably both...

We do cut meat with bones and frozen food mostly fish but we use a cleaver or butcher knife for that..besides that we mostly cut raw meat and vegetables...

No I never worked with carbon steel so far.

We do cut acidic food and mostly it's fruit of course....

Yes I am in a profesional kitchen but I am also doing food at home too...

Hope these infos will be helpful.

post #5 of 9

so, i generally try to stay out of these things since i sell knives (kind of a conflict of interest/bias issue), but hopefully other people will chime in.  I just though having more info out there might be helpful in terms of people making recommendations to you.

post #6 of 9
Thread Starter 
Ok i get you and thx anyway...Seems like the others are a bit busy to participate in here, or they might be tired of threads like this one. I saw many people asking pretty much the same question as I do. Hopefully someone will pop up as you said....
post #7 of 9

Gretings cook.


Since you are reading the other posts I won't bother repeating what is there. So to your point:


You want a rather expensive knife to take to your first real job. For starters I don't know that as wisdom.  Perhaps best to first learn how to protect cheaper blades from damage and theft.


Second, zdp-189 is known for wear resistance, but is by most accounts not easy to sharpen.  It also chips easy and it seems recommended to keep the edge at no steeper than 30deg inclusive, though you could take it much steeper with gentle use.


There are 2 PM supersteels steels that get a lot of good press, srs-15 and hap40 (stainless and semi-stainless).  They sharpen easy, hold an edge exceptionally well and aren't too prone to chipping for such high hardness steels.


I have a Geshin Kagero in srs-15.  I can't comment yet on toughness and edge holding but gets real sharp easy enough on my cheap waterstones.  The Kagero's have nice thin edges and make great cutters.


Kohetsu's comes in a hap40 and are somewhat comparable to the Kagero in terms of grind, but slightly heftier and looks to have a flatter profile.


Both these knives are half the price of the Yoshihiro


You should also consider something in Aogami Super




Edited by Rick Alan - 6/16/15 at 5:13pm
post #8 of 9
Thread Starter 
A very useful infos Rick, thank you very much for that. I just reviewed the knives u mentioned, but there is the same problem I came on to and that is sadly the sellers do not ship their goods to my country...I guess that is the problem of being stucked on the balkans....The closest it gets is to Slovenia and I'm in Serbia. That was one of the reasons why i picked yoshihiro's in the first place...I don't see if c2go or the jp imports have any dealers that are shipping to serbia....
Edited by cook 4 life - 6/17/15 at 3:43am
post #9 of 9
Thread Starter 
Edit...Eventually I managed to find a different solution through one of my friends in Germany so it will get to me somehow... smile.gif Waiting for more input from other members.
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