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Blades, Bows and Tools Discussion of non-firearm weapons and camping/survival tools.

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  #1  
Old 09-10-2018, 1:41 PM
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ShredLA ShredLA is online now
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Default Miyabi or .... (Japanese)

I am getting 3 knives for free...id like to start a Japanese kitchen knife set...

Currently looking into the Miyabi Artisan 6000MCT series, from that im thinking:
Chef or santoku knife, 3.5 inch paring knife or the 5inch utility knife, as well as possibly the 9.5 inch slicing knife.

Are there any other brands i should put on my radar? I've looked at some gorgeous Shun blades they have at the local Williams & Sonoma

I personally do not plan on having an entire set of just one brand, I'd like to cherry pick the best from Japanese companies .
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  #2  
Old 09-10-2018, 4:35 PM
m850168 m850168 is offline
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I have a Shun Classic Santoku that's my best kitchen knife - and most beautiful. However, if I could trade it for a Shun Classic Chef's I'd do it. More versatile, IMO.
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Old 09-10-2018, 4:55 PM
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castgold castgold is offline
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Other good brands:
Aritsugu
Masamoto
Nenohi

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  #4  
Old 09-10-2018, 8:19 PM
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vinny_land vinny_land is offline
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Currently among my Japanese stable, I use Moritaka and Masahiro.
-Moritaka 240mm gyuto
-Moritaka 150mm petty
-Masahiro 210mm gyuto

Japanese steel purists will steer you away from Shun and Miyabi since they are not full carbon and cater mostly to the masses. Buy what floats your boat IMO...and if you like the feel of the Shun or Miyabi then stick with it. It's a fun hobby and post pics when you start adding to your kitchen.

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  #5  
Old 09-11-2018, 1:16 AM
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Doomsday Machine Doomsday Machine is offline
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Professional kitchen, I use Kikuichi, Masamoto, and Ikkaku Donryu. At home, I use Kikuichi, Henckels Twin Ceramax, and Hoffritz. Pretty even mix of stainless and carbon for different purposes.

If I had to choose between the Shun and Miyabi knives, I would pick Miyabi for ONE REASON! The Shun handles feel really awkward after a while. They are shaped like a weird...caricatured obtuse triangle? Traditional beveled Japanese knives have a similar shape, but the Shun handles I've handled are over-exaggerated. I guess it's supposed to be ergonomic. I hate the way it feels, personally.
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Old 09-15-2018, 1:35 PM
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Thanks all. Just ordered a mixture of Miyabi and Masamoto blades
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  #7  
Old 10-08-2018, 3:44 PM
Coolguy101 Coolguy101 is offline
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Henckels or Wusthof will outperform the Japanese style knives found at Williams Sonoma and the like. I've tested the fine cutting ability and edge retention on several brands, and the German knives far outperform the others within the same class/price range.
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Old 10-08-2018, 3:53 PM
sanjoseskater sanjoseskater is offline
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I have a global chefs knife i have had for years, my only knife I use. The knife sharpener I bring it too once a year said global is a excellent brand and the knife will last me my whole life.
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Old 10-09-2018, 7:19 PM
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I like Yoshihiro. Especially the Yanagiba and Deba offerings in blue steel.
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Old 10-17-2018, 10:01 PM
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I have a lot of expensive kitchen knives at home, from kramers to henkles. The one knife I use everyday though is a miyabi kaizen 2. durable, sharp and won't break the bank.
I love the kramer knives for the look and width but the quality is not quite there and both my carbon steel chef and Damascus chef have severe flaws.
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