Ok, some posts I've made have given me lots of info and knowledge. However, I have some new questions and parameters for knives.
First, can someone give me the rundown on edges (single, double, micro bevels?)
I've got a end grain cutting board, so I've got that going for me!
My price range is $150 max. I'm looking for a Gyuto, but could be persuaded into a different style that someone recommends. I'd like a WA-handle, but it's not necessary. It will be my main knife for a while. I.e. cutting veggies, fruit and boneless meat is what I mainly do.
Basically, I'm looking for information to be more knowledgeable about J-knives, and suggestions for a knife under but up to $150.
Single bevel - think usuba, deba, yanagiba. Not appropriate for what you're wanting.
Double bevel - when used to mean a bevel on each side of the knife (as opposed to a compound bevel)- pretty regular stuff - think gyuto, petty, etc.
Micro bevel - very tiny bevel applied at a higher angle for various purposes - have a thinner behind the edge geometry with a bit more durability or stability, etc.
Single bevel - think usuba, deba, yanagiba. Not appropriate for what you're wanting.
Double bevel - when used to mean a bevel on each side of the knife (as opposed to a compound bevel)- pretty regular stuff - think gyuto, petty, etc.
Micro bevel - very tiny bevel applied at a higher angle for various purposes - have a thinner behind the edge geometry with a bit more durability or stability, etc.
Might try to fill in just a touch - hesitant to do more than minor tweaks or additions.
Also...I remember digging once and running into your extensive post on the history of home and professional Japanese knives and origins of the santoku. Good post, good read.
Might try to fill in just a touch - hesitant to do more than minor tweaks or additions.
Also...I remember digging once and running into your extensive post on the history of home and professional Japanese knives and origins of the santoku. Good post, good read.
It would be a great idea to have a sticky on all the major things related to "what J knife should I get".
Beyond the popular things that would seem to be agreed by most (difference from typical German stuff, types, styles, profiles, brands etc) there could even be a link section broken up by brand to previous threads that address specific comparisons, reviews and related info.
I could even see a sub section with multiple sub sections just on sharpening alone.
sure, will send thru pm unless you have different idea
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!