First Japanese knife

[kakapo]

Morning!
I would be very grateful of your collective advice. Currently I am on the hunt for a new knife, and have settled on a Japanese knife of some description. I would like to have access to harder steel that holds an edge better than my current Wusthof chef’s knife. I also like the aesthetics of Japanese knives.
Thanks in advance for your help!

1)I am a home cook

2)I am not sure of the knife style that would best suit me. I would like a shorter knife as I find them easier to work with and don’t do lots of food prep. I also like being able to transfer food from the chopping board to a pot using the blade of the knife, so was considering a Santoku as it looks as though it ticks both the short blade and wide blade boxes.

3) I would like a knife blade around 180mm

4) My budget is between $100-$150 US

5) I would like a carbon steel or stainless-clad carbon steel knife, and am particularly attracted to the nashiji/mizu finishes

6)I would like a Japanese handle

7)I currently own a Wusthof 20cm chefs knife, which is why a gyuto is not currently top of my list of knives to look for. I would rather have a slightly smaller knife of a different style/shape to a chefs knife/gyuto

8)I would say my knife skills are reasonable, but I have had no formal training

9) I tend to use rocking to cut herbs and push cuts for things like onions. I chop occasionally but it’s not a large part of my day

10)I am happy sharpening and own waterstones in 1000-3000-8000 grits

11) Lastly, I live in New Zealand, which makes importing knives a bit more tricky. The local suppliers I have found include this retailer, who seems to have several knives in the ballpark of what I would like to spend. I have been considering the following

https://www.prochef.co.nz/index.php/pro ... oku-165mm/

https://www.prochef.co.nz/index.php/pro ... oku-180mm/

https://www.prochef.co.nz/index.php/pro ... oku-170mm/

12) I have heard that some consider a Santoku a poor choice of knife when compared to other more specialised options such as a gyuto as well as a petty, and want to make sure I’m not buying the wrong thing due to ignorance on my part

[old onion]

Kakapo,
Here is another site you can visit and look at the different knives that James has to offer. He's over there in the Outback too and is a fine gentleman to deal with.I have bought several knives from him and have been way more then satisfied. I like some of your choices though but Knives and Stones adds to a fine list.Nothing wrong with a Santoku,I have a few myself that gets some use by my wife and myself.In fact,a Santoku is my wife's go-to knife.Sometimes,you just don't need a machete in the kitchen.
Here is the link to more knives.
http://www.knivesandstones.com/santoku-all-purpose/

[kakapo]

Thanks for the reply Onion!
I’ll take a look at knivesandstones tonight - great to have a personal recommendation on good vendors, thanks very much.

[old onion]

Thanks for the reply Onion!
I’ll take a look at knivesandstones tonight - great to have a personal recommendation on good vendors, thanks very much.

While you are on Jame's site,check this Santoku out.I have a Hin in a Gyuto and think it displays fine craftsmanship.
http://www.knivesandstones.com/hinoura- ... m-white-2/

[ChefKnivesToGo]

This breaks your rules but it's such a good deal it would be worth your consideration: https://www.chefknivestogo.com/mavg1sa17.html

[Radar53]

Hey kakapo, great to have another Kiwi on the forum.

Another local supplier is Artisan Knives <https://www.artisanknives.co.nz/> owned by a guy called Tom Belien. Ex chef, knows what he's talking about and trained in Japan under Takayuki Shibata, <https://www.chefknivestogo.com/shibataknives.html> to learn & improve his sharpening.

In terms of your point 11. There's nothing tricky about importing knives into NZ. Chef Knives to Go are, in my opinion, the best people to buy knives from. Widest selection of knives and accessories in one place worldwide, along with great advice and second to none customer service. Typically for me from placing the order, to delivery to my door is maybe 5 days ~ incredible. It can take NZ Post longer than that to deliver a letter across Auckland!!!

The only downsides are the exchange rate, which has dropped from 0.72 to 0.66 in just over a year or so and the cost of freight. As regards freight, Sue from CKtG can work some pretty impressive miracles if you ask her for options. Local knife importers have the same two issues BTW for ALL their stuff, so no disadvantage really in buying & importing yourself.

If you live in Auckland and want to see some good Japanese knives etc pm me and I can show you what I have.

[kakapo]

Hey Grant,
Thanks very much for your reply - I’ll take a look at artisan knives & CKtG. I hadn’t considered them before due to shipping and import costs but will give them a look.
Chur!