Another This is a post for pd3ski?

Is there a particular reason you're going for the one-sided knives? I'd personally rather have a sujihiki and a nikiri than a yanagi and a usuba. But I'm not doing the sushi thing and I'm just used to sharpening knives that have edges on both sides. FWIW, I have my eye on this nakiri.

All carbon steel knives run the risk of rusting. Wipe it dry when you're done cutting, and oil it after washing, and it'll be fine.

I've already got a stash of global knives of that description.

I want some specifically for cutting fish.

Just don't understand steel quality and welcome advice?

Virtually all yanagi are going to be made from high carbon steel (in some form or other). To keep them from rusting, you need to wipe them down as you work and wash them immediately after using. Dry them completely and apply a few drops of knife oil before storing them. That's about it.

And if you're going to shell out bucks for Japanese steel in order to cut fish, I highly suggest picking up a Hi-Soft cutting board. Korin carries them. I got one recently and love it. It keeps the edge on my Globals from rolling over when I mow through a bunch of vegetables.

Also, if you're getting knives specifically for cutting fish, you don't need/want a usuba (though you probably know that and it was just ambiguous from your response). Honestly, I have never been able to figure out what the draw of the usuba is supposed to be over the nikiri. A single bevel has advantages for slicing fish, but for vegetables... why bother? They're hard to sharpen unless you know what you're doing. Apparently you can get thinner slices with them, but how thin do you really need to get? I can shave radishes that you can see through with a dual-beveled knife. I can't imagine wanting or needing to go thinner. And I've heard they're somewhat difficult to use and take a long time to get used to. I'd be interested in hearing from anyone who has used both.

If I buy i'I'll let you know.

You bought from that site you want the nakiri from? Those discounts genuine or a sales ploy?

I usually just look at japanesechefknives.com

Hi adey... Brandon is giving good advice about these blades more on that in a bit. I'll deal with the steel question... three basic food groups here .. white, blue and stainless. The white steels, no.1 being the purest carbon steel then no.2 adds alloys to make a more durable edge and so on. The blue steels are the same way except they start off with more alloys in the no.1, chromium is one of those alloys that are added increasingly until you reach stainless at about a 13% content. There are others in between that are referred to as semi stainless. The color coding in the names is because when Hitachi ships these out they it wrap in colored papers hence the term white paper no.1 or blue paper no.2 etc... The whites generally get the sharpest the easiest but you trade durability, the blues are more durable and will hold the edge a little longer with a small leap in tougher to sharpen. If I were to pick up a stainless yani I probably would go for something in ginsan aka silver3/ginsanko because it's the closest to white steel while being stainless. It sharpens very easy and can take a very fine edge! Also not all great steel is exclusive to Japan think Swedish and vintage English steel here, that the Japanese smiths do good things with!

Let's talk about why Brandon is steering you. Unless you are really good sharpener with a really good set of stones both synthetic and natural a single bevel knife will probably be out of reach for sharpening and aesthetic reasons. This also goes for the usuba which is a very purpose driven knife in its application for cutting sheets of daikon etc.. in the cutting art know as katsuramuki. Unless you live right next to korin or similar these will be hard to maintain properly.

Between the two types I would go yani first if you feel confident. The suji will be infinitely more useful in a home setting and much easier to sharpen. Yes to the nikiri although if you need to do katsuramuki it will be much harder. I'm not trying to scare you but there are limitations between wanting to own something and being able to "own" it. I think I would buy a reasonably priced yanigaba from a good maker for a first learning experience. My buddy just brought a very expensive💰 usuba, from korin, by to "repair" chips ... I say no, because while I could've the time and paying attention to details made me say... I think korin is going to be your best bet!

Here's my current set of stones...

The best cutting boards for sushi are wood... hinoki, aomori hiba etc. Then come the synthetics like hi-soft these are very highly rated boards! Board contact should be very gentle so we don't lose our hard earned edges early!!

Are you going to break down the fish? If so I think a deba would be a great place to start with a single bev knife getting familiar with wide bevel/ura sharpening. Get your hamaguri on!!

Koki up at JCK is a great source. I live in WA which means I have to pay sales tax so I look elsewhere...🌎 👈all round this place ;-)

Edit... btw where are you located? Seems like I noticed somewhere along that you're on the other side of the Atlantic. There's some good Europe dealers!

Great info! I learned a thing or two from that post.

Thanks Brandon, you gave really sound advice!

fisher23

You will love the nakiri. I have a CCK stainless veggie cleaver (nakiri style) that I love. I probably use it more than any other knife I have.

That's a great read thanks to you and Brandon.

I am an Englishman in Moscow.

Who are the European dealers you mention?

So this guy is fantastic and my no.1 $ vacuum, the suwada nail clippers are the shizzle btw... http://www.japanesenaturalstones.com/kitchen-knives/ .... much to learn at this site!!!

Awesome selection here .... http://www.japansemessen.nl/c-2171682/konosuke/ ... great variety and some hard to find shapes!

And this guy...https://www.dictum.com/en/knives/japanese-knives-hocho/traditional-hocho

One more... http://www.cleancut.se/

Enjoy!

One more, What brands you recommend (so I can get my eye in) ???

Lost another post.. happy days!

It's not letting me post down below so...

I'm awfully intrigued by this young maker!.... http://www.japansemessen.nl/c-2907392/yoshihiro-yauji/ just looking at it makes me smile!

You know JCK so there it would be Masamoto only because well they're Masamoto! Sukenari also... very very well made blades!

Here's a ginsan 300... http://www.japanny.com/collections/sakai-takayuki-1/products/sakai-takayuki-japanese-chef-series-silver-steel-no-3-yanagiba-sashimi-slicer-knife-180mm I own a suji in their ginsan 👍

At JNS I think most anything there is high quality, the Toyamas etc..and he gets yoshikane in every once in a while. Maksim has been out of his shop for a little bit so inventory is a little low. He should be getting in another batch of stuff soon. I really encourage you you to read his wiki on steel and stones!! If you decide for a nikiri I would take a look at this ... http://www.japanesenaturalstones.com/munetoshi-kurouchi-nakiri-180mm/ it's got heft, length, and great cutting abilities with a kurouchi finish that's just amazing! And the price?! Are you kidding me?!! Unbeatable!

https://www.amazon.com/Shun-VG0009-Steel-7-Inch-Menkiri/dp/B0090YWEPG

That's fantastic pd3ski, I've copied everything you've said and the links you've provided. I've more reading to do. Will make a purchase in the summer hopefully when the UK pound has recovered.

Manfred__101170

Your probably right on single ./. double bevel concerning household use. Japanese chefs have their best tools for the work on the hand of their staff or themselves cutting vegetables over and over day in and out.

There is a specific Menkiri knife to cut Uodu noodles, single bevel, heavy in weight to ease the cutting. It makes sense if you produce noodles all day long year in and out, for your home kitchen its not useless, but certainly not a must have if you not a collector of Japanese knifes.

http://www.knivesandstones.com/sakai-takayuki-tokujou-yanagiba-300mm-11-8-white-2-carbon-steel/

pd3ski, what do you think of this?

Hi adey .. yeah Sakai Takayuki produces a lot of really nice blades. I should think that would be a very nice med/higher quality knife that won't break the bank. I see you found James' site, he sells some nice stuff! And he can do different handles for you as well!