sharpening stones and a new knife

[sudsy909]

hi fred and everybody else i had a few questions my first is i consider myself ok with regular sharpening stones how different are the japanese stones any preference on brands also are all of the grits the same between manufacturers also i have never owned a japanese knife before except western style ones what would you recommend for a first true japanese knife to start with and what would you guys recommend for a beginner set of stones thank you so much for your help ryan

[Fred]

I think the place to start is with a yanagi or slicer. It is easily the most popular traditional Japanese pattern and probably the most useful for a Western cook.

You can buy a combination waterstone with 1000 grit on one side and 6000 grit on the other for a reasonable sum. That would be a good place for a beginner to start. Such a product will get your yanagi plenty sharp.

[sudsy909]

hi fred thanks for all the info my next question is how much would you spend on a first timers japanese blade i am from the mindset that you should start with quality the first time around i can spend up to 200 dollars on a sashimi knife i was looking at watanabeblade.com would that be a good place to start i have heard many fine reviews of his knives thank you for any advice you can give me ryan

[Fred]

I agree with those who recommend Watanabe. I think his knives are not only excellent but I think they are an outstanding value as well. I'd also suggest the 270mm blade length which is a good all around length for these knives. Good cooking.

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hi fred thanks for all the info my next question is how much would you spend on a first timers japanese blade i am from the mindset that you should start with quality the first time around

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Most of my experience is with the Gyuto with side trips into the world of Yanagi and Santoku.

An acceptable quality Gyuto can found for ~$70 but, they are a little too basic for my preferences. They function very well but, do not have the better quality finishing touches I have come to appreciate. ~$150 to $200 will get you a very good "factory" Gyuto from any of a number of good companies. Handmade Gyuto start in this general price range for the better ones. The two names I hear about a lot for handmades are Murray Carter and Shinichi Watanabe. They both make a lot of knives at different pricepoints including true customs.

My Shinich Watanabe Santoku cost ~$80 and it is not obvious to me how it could be improved in terms of function (assuming we limit discussion to Santoku /ubbthreads/images/graemlins/smile.gif).

Yanagi prices and qualities range from the most basic to litterally works of art. I personally find a lot of value in Yanagi that cost in the general area of $350. More money generally gets me better art with minimal improvement in function. Less money will certainly get you an outstanding knife but, artistry is a little too basic for me in the long term, appreciating the better polish, better steels, saya, etc.

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i can spend up to 200 dollars on a sashimi knife

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Sounds like you are looking for one of Shinichi's professional knives, which should fit your budget well.

Name - size - White steel
Sashimi or Takohiki 240mm 145.00
Sashimi or Takohiki 270mm 179.00
Sashimi or Takohiki 300mm 213.00
Sashimi or Takohiki 330mm 243.00

Regarding length, I would encourage you to get a longer model. Cutting fish in a single stroke is best IMHO. I have a 240mm model and find it too short. In all fairness though, I should note that I prefer unusually long knives.

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i was looking at watanabeblade.com would that be a good place to start i have heard many fine reviews of his knives thank you for any advice you can give me ryan

[/ QUOTE ]

I have 3 of his knives and found I received a lot of value for my money.

Based on what I have been reading about Murray Carter recently, his custom Wa-Gyuto are certainly tempting at about $270USD.

As you think about your first purchase, consider which knives you use most and which you use least. Consider what you typically cut. If you cut a lot of fish, then a Yanagi may be the best. If you cut a lot of veggies for soups or deli platters, maybe a Gyuto should get to be the first purchase. I find that I use my Masamoto 300mm Gyuto the most by far - YMMV /ubbthreads/images/graemlins/wink.gif

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also i have never owned a japanese knife before except western style ones

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Do you own a Gyuto now? If so, which one and what do you think of it? If you could change or improve it, what would you do?