(Part 2) Best asian knives according to redditors

Du siehst nicht mehr so gut. Das ist ein Gemüsemesser.

Zum Vergleich: https://www.amazon.de/Global-G-5-Gem%C3%BCsemesser-18-cm/dp/B00005OL46/ref=asc_df_B00005OL46/?tag=googshopde-21&linkCode=df0&hvadid=231912315021&hvpos=1o6&hvnetw=g&hvrand=17429102755901181841&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9044679&hvtargid=pla-309833360863&psc=1&th=1&psc=1

Fisher Space Pen in brass

Waterproof notebook

Sharpie in purple

Higo no kami pocket knife in brass

Prometheus Lights Beta QRV2 in brass

Keyring featuring a Scout Leather Company, Scout Hook in brass

Knife roll by Wasteland Oddities (IG: @wastelandoddities)

A solid, inexpensive Japanese petty knife

Titanium Spatula

Cheap fish spatula

Rubber spatula

Offset spatula

Yoshikane SLD 180mm Wa-Hakata Suminagashi

Florentine Kitchen Knives custom chef knife

Solid, cheap bread knife

I can link just about everything if there's interest.

I got mine here on amazon.

You can also search "higonokami knife" on google or ebay to find more sellers and other variations of the knife. I bought the knife after seeing a post on here a few weeks ago, lol.

My girlfriend also has small hands and didn't like using an 8" chef. I got her a santoku and she loves it. I got hers from a local Japanese knife store and don't even know the brand, but this Mac should be a good one. I have used several Mac knives and they are all great quality.

I think the MAC is a great choice. If your budget is 150, then its best to just go all in. The professional seems to have thicker spine and a bolster. All good qualities if your dad is used to german knifes. Plus, they make the knife more durable. This one seems to only be ~$110.

I have a 7" Henkle Santoku in my knife block that I find myself reaching for 75% of the time.
http://www.amazon.com/Zwilling-J-A-Henckels-7-Inch-Santoku/dp/B0000DDVFV/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1417457606&sr=1-2&keywords=henkel+santoku
The santoku is a great alternative to the chef's knife.

I also have a small Shun paring knife.
http://www.amazon.com/Shun-VB0700-Paring-Knife-2-Inch/dp/B00BQ83CBY/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1417457698&sr=1-3&keywords=shun+paring

I can get pretty much anything I want done with those two knives. I also went paleo and rarely, if ever, pull out my bread knife.

Check out Dalstrong if you want something beautiful. they are excellent knives if you're serious about knives and looking to buy something higher-end. the quality of these things is comparable to other brands of japanese style high-carbon steels that are in the $250 range.

https://www.amazon.com/Misono-Swedish-Carbon-Steel-Gyutou/dp/B002B76H1G/ref=sr_1_3?ie=UTF8&qid=1526908350&sr=8-3&keywords=misono+carbon+steel

Nuf said.

This is virtually all I use for prep work. There are very few things you can't do with it.

Edit: grammar

The expensive reliable option: CCK.

Notable cheaper carbon steel options include the Shibazi S210-1 and S210-2, and the Deng TA-02 (superb steel, and rather rustic fit and finish). Links to these at https://www.reddit.com/r/chefknives/comments/7r8m2c/recommendations_on_a_chinese_cleaver/

For stainless, I hear that the CCK stainless knives are OK. My personal stainless recommendation is this very nice Taiwanese knife: https://www.ebay.com/itm/Handmade-Japanese-VG-10-Steel-Cleaver-7-inch-Chopping-Knife-1-6mm-Thickness/323061776505 (which is my most-used knife these days). The Shibazi clad stainless knives look OK (but not great - should be comparable in quality to European knives like the much recommended Victorinox etc.); 80Cr13 core: https://www.amazon.com/Professional-Stainless-Vegetable-Non-stick-Anti-slip/dp/B0768H6PS9 (this is a quite long knife; there is a shorter relative out there).

Some general info on Chinese kitchen knives: https://www.reddit.com/r/chefknives/comments/75by8c/please_share_your_knowledge_on_chinese_chef/

I had the same problem and chinese knives (cleaver) solved my problem. Here's a cheap one, here's a higher quality one. These are not meat and or bones cleaver. You can cut very thin layer from a single garlic clove with them. They excel at cutting vegetables and slicing meat.

These are the entry level types

MAC Superior - popular with professionals

Tojiro DP - has a good weight to it

Victorinox Fibrox - good for value

Wusthof Gourmet - competition of above

​

If you like a bit fancy:

MAC Pro - popular with professionals

Wusthof Ikon - I just like the handle, the steel quality is pretty average

​

This is not 100% true. Carbon steel knifes don't have to be harder than stainless steel knifes. I have both, stainless steel knife and carbon steel knife and the stainless one Global-G5 is much harder (and much more brittle) than the no name carbon steel one.

If you're talking about the high carbon Japanese folded steel knifes, then yes they are very brittle (and require extra care).

There are different levels of quality. There are Henckels that cost more than a Wusthof.

If I were going to buy 1 knife and 1 knife only, I'd probably go with a santoku like:
http://www.amazon.com/Zwilling-J-Henckels-7-Inch-Santoku/dp/B0000DDVFV/ref=sr_1_15?s=home-garden&ie=UTF8&qid=1318273256&sr=1-15

or
http://www.amazon.com/Wusthof-7-Inch-Hollow-Ground-Santoku/dp/B0001WVZ10/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1318273369&sr=1-5


For the most part, more expensive means the steel is going to be higher quality. It'll keep the edge longer and resist wear/tear better. But there are a lot of factors.

If you have a Bed Bath & Beyond nearby, go there and ask to talk to someone in the kitchen area. They will get knives out and let you hold them and tell you about them. You can see what styles you like and maybe even find the knife you want. If you want spend less, go home and order that particular knife or set off amazon ;-)

How about:

CRKT Jettitson

a Higo no kami is cool if you don't mind no lock

or go budget with a SanRenMu 7010

It's a Chinese-style vegetable cleaver. IIRC Brad found his at a flea market and they don't make that specific model anymore, but there's many options on Amazon

I am an wannabe chef. I am absolutely madly, powerfully in love with this workhorse--it's beautiful, it fits my hand perfectly, it's extremely well made, and it's my baby. I use it for 90% of my chopping. I also have the 8" chef's knife of the same line, and I like the santoku better--it's better balanced, and, in my opinion, better for the "pushing" motion of chopping. For what it's worth, I learned to cook chopping with Wusthof (or something very similar to that knife), which is a great name in chef's knives, and I like the Calphalon better.

It's a very thick-spined knife, and makes for an inelegant slicer (difficult to filet with), but it is the best thing to happen to my cooking.

The bonus here is also that, since it is under budget, you could consider also getting the paring knife, between which 95% of your recipient's knife-needs should be met.

[Mac knives] (https://www.amazon.com/dp/B0006MM4RE/ref=cm_sw_r_cp_apa_i_r9U4DbJHJTBYM)are really great for the price and quite durable.

I've owned some high end knives sets. The Rachel Ray knife has been my favorite knife for some time now. Never thought I'd be posting this random bit of information, but if there was ever an appropriate time, I guess it would be now.

https://www.amazon.com/dp/B00JR0LJIG/ref=asc_df_B00JR0LJIG5420785/?tag=hyprod-20&creative=394997&creativeASIN=B00JR0LJIG&linkCode=df0&hvadid=167144588125&hvpos=1o2&hvnetw=g&hvrand=12707799079700052442&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9010940&hvtargid=pla-273029122510

I’ve been using Rachael Ray’s chef’s knives for nearly 15 years. They’re fantastic and very affordable. Super comfortable grip, sharp blade, great size. You can buy a sharpener for them too that’s surprisingly effective.

I only use my non-stick for eggs. And make sure you use a non-metal spatula so you don't scratch up the teflon. Otherwise, it's cast iron all the way.

Non-stick wears out, cast iron wears in.

Oh, and one really nice knife. I use a Cutco Chef's knife myself, but I've picked out a WusthoF Classic Ikon Santoku, Hollow Edge as my next knife. Also, pick up a hone (sharpening steel) and learn how to use it. Most people have a set of really shitty knives. All you need is one really nice one, maybe a paring knife, and a hone.

https://smile.amazon.com/Mercer-Culinary-Collection-Chinese-Santoprene/dp/B001ASYCLE/

i've tried a lot of chinese chef knives, and this is easily in the top 3. it's definitely #1 at this price range.

Going against the grain here, but I got an Imarku 8" like 4 years ago and it's still going strong. Holds an edge very well and if sharpened correctly is lightsaber sharp. I can shave with it. The handle is wood and overall the knife is prettier than the victorinox, if that matters to you. $15 on Amazon right now.

https://www.amazon.com/Imarku-Kitchen-Stainless-Ergonomic-Equipment/dp/B01DDBJF12/ref=sr_1_5?keywords=chef+knife&qid=1569963787&s=gateway&sr=8-5

Something like this?

Been needing a new knife for my kitchen, tired of using small steak knives haha.

EDIT: or this one, whichever one you think would be better (:

Sorry, amigo, but you're not going to find a good set for $50 or lower. You'd be looking at generic steel, sometimes poorly made as well. Of course, there are some people who go that route and have no problems, but I'd say invest into a better set, as it'll be something you'll use and might even pass on.

I got a nice Caphalon Katana Santoku for my Mom, and it's now her go-to knife for everything short of peeling veggies.

Wusthof is also a very reputable name in kitchenware. I have a set back in the US (stationed overseas) and I looooooove it. Great hand feel and amazing balance, I'm very satisfied with them.

I'm not the cook in my household, but I've had a knife in my wish list I was thinking about getting as a gift for my fiance. I'm curious what everyone here thinks of a Dalstrong Shogun series Santoku, as seen https://www.amazon.com/dp/B019QQQ8CC/ref=cm_sw_r_cp_awdb_smydAb0MP1RK5

Granted, I would be the one babying it (between a sharpmaker, a lansky deluxe, and ceramic hone,) otherwise it'd just end up going through the dishwasher. It has good ratings, though I dunno if they're true or not, and is at the correct price point for what I'm looking to spend (just in case it does ""accidentally" go through a dishwasher).

https://www.amazon.com/Shun-DM0712-Classic-Chinese-Vegetable/dp/B0000Y7L6W

I'll post the major ones I use, with Amazon links.

Shun Classic Perfect Paring Knife: as stated, it is perfect because of the curved edge at the back (making peeling with the thumb intuitive), plus the sharper angle than Western knives.

Mercer Renaissance 10" Chef: Fully forged and affordable, it has a shaved down bolster for good balance.

Mercer Chinese Cleaver: versatile, and it managed to cut both my gf and my own hands. Scary sharp, and ideal for crushing garlic.

I use a Chinese ceramic steel and a DMT fine whetstone to sharpen.

He makes it look very easy, yes. I practiced on my Mac to learn but now I finally do my baby.

My Henkel Santoku. I just like the feel of it.

https://www.amazon.com/Professional-Stainless-Ergonomic-chopping-vegetables/dp/B01DDBJF12?ie=UTF8&ref_=pe_623860_70668670

most chefs i've worked with agree, this is about as good a knife as money can buy

https://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU

and this is right up there with it

edit: misono also makes a clad gyuto that is about as good

https://www.amazon.com/Misono-Swedish-Carbon-Steel-Gyutou/dp/B002B76H1G/

in my very brief time using both of them, i'd have to say they aren't wrong

Another recommendation is this Gyuto I have & love dearly.

http://echefknife.com/gyuto-hammered-damascus-japanese-knife-en.html

Along with it's vegetable slicing counter part:

http://www.amazon.com/gp/aw/d/B0006NKY16

I highly recommend both of these.

This is on my wish list: http://www.amazon.com/Japanese-Kitchen-Cooking-Sushi-Santoku/dp/B000UAUKSC/ref=pd_sim_k_5?ie=UTF8&refRID=0FWFTP1CV0Y64NP0FE4A

This one? Shibazi's still a good value at <$30.

Found similar on Amazon:
TUO Cutlery Vegetable Meat Cleaver Knife - Chinese Chef's Knife - HC German Stainless Steel with Pakkawood Handle with Case - 7" - Fiery Series https://www.amazon.com/dp/B01GKZ36AY/ref=cm_sw_r_cp_tai_Ab7iDbTY8PRTJ

My wife has one of these and she loves it. $14 CAD on Amazon.ca so probably cheaper even in the US. https://www.amazon.ca/Rachael-Ray-Cutlery-Japanese-Stainless/dp/B00JR0LJIG It needs a bit more frequent sharpening than my knives but is still decent.

Get a santoku, it's usable for pretty much anything. I have this one but there are some great ones which are cheaper.

Edit: except stripping wires, just get a specific tool or a leatherman if you want to do that.

This?

https://www.amazon.com/Sekizo-Japanese-Stainless-Steel-Sashimi/dp/B01AM40Z1C

Sekizo.

https://www.amazon.com/Sekizo-Japanese-Stainless-Steel-Sashimi/dp/B01AM40Z1C

Shibazi F208 seems pretty well liked and really reasonable priced (and easily available on Amazon!)

yeah thats a petty.

The differences between the white and blue paper steels are best described here. Top right are usually are more expensive. White paper steel is very pure and very reactive, easier to sharpen but less wear resistance than blue. Some say the heat treatment of any of the white or blue steels will matter more than the steel itself. In any case, the shops in Tsukiji sell a lot to chefs and market workers so the majority of their stuff should be good.

a 240mm Gyuto seems right up your alley. The Masamoto V1 carbon steel one in either the western or wa-handle is good. Be sure it has the V stamped on the back side.

If you're in Kappabashi, you may find the Misono "Dragon" for a good price (seen here on Amazon). A lot of people like it. But its easily available online so its not so much a prize in my mind.

You might find a Masamoto Sohonten brand in Kappabashi as well. They are different from Masamoto Tsukiji. The Masamoto KS gyuto is mono-steel white #2 and has a good reputation.

oh heres another thing to read thorugh: http://yayasyumyums.blogspot.com/2011/08/knife-shops-in-japan-tokyo-kyoto-osaka.html

Great knife for the money I outfitted the last restaurant I worked at with these, and have one at home as well. They take a good edge pretty easily, and hold it reasonably well. Not the best knife I have, but by far the best value knife I've ever used.

Ceramic Rod to take care of the knife. This one is double sided, one side is coarse, other is fine. For occasional touch ups, run the knife - spine first/blade trailing up and down the fine side. I normally do 5x on one side, 5x on the other, 4x each side, 3x each side, 2x each side, 1x each side. For more serious sharpening, start at 10 on the coarse side, then again on the fine side.

Cutting Board I like these, they don't warp like the thin flex ones, and the rubber on the ends does a good job keeping the thing still on your counter. I dunno anything about it being anti-microbial, as I wash mine to take care of that sort of thing, but it's a more than serviceable board at a good price.


That leaves you $70 for whatever else.

If you're a poor college student, a slow cooker can be a wise investment.

I'd look for Wok as well. You ought not to pay very much for a wok, and get one made of carbon steel, not cast iron IMO. If your place has an electric stove it won't work very well to put a wok pan on it, so check out electric woks.

Rice cookers are also very versatile, and most people can't cook rice to save their life, so their 'intended' purpose is useful as well.


Don't feel like you've got to buy anything new either, yard sales, thrift shops etc can l and you rice cookers and slow cookers for next to nothing.

I'm not sure which one that is, but I use Calphalon katana Series knives and love them. (I pinch grip too)

http://www.amazon.com/Calphalon-Katana-Stainless-Steel-7-Inch-Santoku/dp/B000AAT6Y6?ie=UTF8&s=home-garden&qid=1177307195&sr=1-3

ah true as I read the steel description it is a big difference. german steel

i am going to bed bath and checking it out.

With respect, I think you should try to actually hold the actual knife before deciding. Each of those has a different feel due to the handle shape, material, front to back balance, and honed edge. If you don't have that option then don't be afraid to return a knife if it doesn't feel totally natural when you cut with it.

I gift the Victorinox Santoku regularly. It's a great blade, well-balanced, and keeps an edge well, especially for the price. I personally use a MAC santoku or my chef's for veggie prep but they're more expensive.

Sorry, reddits formatting is garbage-tier. Chinese vegetable cleaver. I'm thinking something like the Shun Cleaver but actually affordable.

I have better knives but the one I end up using every day is the inexpensive stamped Henckels Fine Edge Pro 7-inch Santoku. It's hefty enough for most work and sharpens easily. It's a good knife to practice sharpening on because it will need it frequently and I don't mind scratching it if I get sloppy. The blocky handle looks cheap but is surprisingly more comfortable than my more expensive bolstered Henckels. http://www.amazon.com/J-A-HENCKELS-INTERNATIONAL-Asian-Knife/dp/B000N8R278/

Global Nakiri. It might be too old school or too mainstream, but it's a work horse. I stopped using mine, but I took it home and it's my wife's favorite knife.

It is something like this: http://www.amazon.com/Shun-DM0712-Classic-4-Inch-Chinese/dp/tech-data/B0000Y7L6W

That is a cleaver.

Just a couple suggestions to peruse

https://smile.amazon.com/Enso-Hammered-Damascus-6-5-inch-Nakiri/dp/B014VAJH5I/ref=sr_1_3?ie=UTF8&qid=1499712926&sr=8-3&keywords=ENSO+KNIVES

https://smile.amazon.com/DALSTRONG-Santoku-Knife-Shogun-180mm/dp/B019QQQ8CC/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1499712873&sr=1-11&keywords=DALSTRONG

I bought this & really enjoy using it. If you don't have one, get a decent, maple cutting board too.
https://www.amazon.com/ZHEN-Japanese-67-Layer-Damascus-Chopping/dp/B00E0EF9CQ

https://www.amazon.com/Wood-Cutting-Reversible-Pacific-Handmade/dp/B01N6G645C

https://www.amazon.com/ZHEN-Japanese-67-Layer-Damascus-Chopping/dp/B00E0EF9CQ/