Japanese knives are redefining cutting edge

LA Times/Pioneer Press ^ | 1-4-05 | RUSS PARSONS

[Rakkasan1]

As far as I'm concerned, there are only two really important decisions in a cook's life: choosing a mate and buying a chef's knife. If that seems like an overstatement, you just haven't found the right knife.

With a good knife — one that is sharp and stays that way; one that fits your hand like it was made for you — chores become a joy. Cuts are made cleanly and exactly as you intend, with only the slightest effort. Piles of fresh herbs are reduced to tiny confetti in a flash. Onions are diced before a tear can appear.

There is a revolution in kitchen knives going on today: Japanese knives, with thin, sharp blades that cut like scalpels, are redefining the cutting edge. And buying one just might change your life in the kitchen.

The relationship between a cook and his knife is beyond mere utility.

[Rakkasan1]

cooking/cutlery ping.

[null and void]

yuh ain't the sharpest knife in th' drawer any more...

[OldFriend]

And this is here on FR because???????????

[Cacique]

I am sure that Lorena Bobbit is really excited about this. She could do all her work with just one swipe. OUCH !!!!!

[stuartcr]

What about the knives with ceramic blades? Although somewhat delicate, they are supposed to be extremely sharp, and never need sharpening.

[martin_fierro]

Fooey.

[DainBramage]

Reewee shop

[Lurker]

That's not exactly true. They do wear, and must be returned to the factory to be sharpened. However, they maintain an edge for a very long time.

We've had ours for 3 years and it's still as sharp as the day we took it out of the box.

The drawbacks are that they are delicate and prone to having the tip snap off, and that they are expensive.

That being said, try a smaller style and see if you like it before investing in the larger models.

As far as steel Japanese knives go, Globals are an excellent brand.

L

[OKSooner]

I don't mess with all that fancy stuff. I've got a set of those real good Ginsu knives with the serrated blades and polypro handles that they use to cut coke cans with in the TV commercials.

Don't try to confuse me...

[Rakkasan1]

heard of them, but certain items are too pourous and likely
to hold in contaminants like salmonella and such while cutting chicken.

[DTogo]

Yep, got two "houchou" in the kitchen, purchased in Tokyo, and they work great! Ginsu and other silly knock-offs are not true Japanese kitchen knives.

[inkling]

MAC knifes are very good Japanese cutlery. We love our ~$60 Chef's knife more than we liked the ~$120 Wusthof. I've heard Global is very good too.

[Restorer]

And at least in theory they are not detectable by metal detectors.

(Don't tell anybody.)

[OKSooner]

Oh, uh, I forgot.

/Sarcasm.

[Eric in the Ozarks]

We just got a Tiger brand rice cooker. Does that count ?

[FreedomCalls]

USMC Kabar:

What more do you need?

[em2vn]

Because FR is "cutting edge."

[DTogo]

It counts as a rice cooker, but not as a kitchen knife! ;)

[Bon mots]

That ain't a knife...



Now THAT's a knife!
;-)

[VadeRetro]

But wait! There's more! Ginsu knives!