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Suggestion for next Japanese knife

Discussion in 'The Kitchen Knife' started by GuruOfNothing, Mar 25, 2019.

  1. Hi,

    I bought my Sakai Kanechika Blue 2 Gyuto 210mm during my trip to Japan several years ago. I'm looking to get a 2nd knife primarily for cutting vegetables & fruits.

    I'm interested in the santoku and keen to get the Tawa Kurouchi Blue Super Steel Santoku 165mm" is made in Tosa, Kochi prefecture in Shikoku island, Japan.

    Anyone heard of it? Any thoughts about this knife or suggestions for a different knife?

    Thanks in advance.

    Attached photo of my current gyuto[​IMG]

    Sent from my MI 8 using Tapatalk
  2. Jim

    Jim Old Curmudgeon Founding Member

    I am not familiar with the knife you mentioned.. (which means nothing really) but for the task mentioned have you considered a nakiri as an option?
    Do you have a target budget set?
  3. Thanks Jim

    I did considered the Nakiri and stay with Santoku considering I can also use it for fish / meat.

    Interestingly would you get a Santoku / Nakiri if you're in my shoe? And why?

    Sent from my MI 8 using Tapatalk
  4. Jim

    Jim Old Curmudgeon Founding Member

    Its all down to what you want. I would think the santuko would overlap your current knife more. As I read it your looking for a more specialised knife not a general purpose one.

    Your budget bears on the topic strongly on any recomendation.
  5. Rick

    Rick aka Pensacola Tiger Founding Member Gold Contributor

    I agree with Jim, that a santoku of that size would overlap your gyuto.

    I find that a petty of 140 - 150 mm with a height at the heel of at least 35 mm so it can be used easily on a board complements my 225 gyuto well. It's what I reach for when I have something small to cut. Perhaps the Hinoura Hyakuren 135 mm petty might be something to consider.

  6. cheflarge

    cheflarge Founding Member

    +1 What Rick said.
  7. When you say cutting fruit and veg, are you cutting on the board or in hand?

    The reason I ask is because of I'm making stir fry, I like a nakiri (even if I have to close my eyes and pretend I'm using a real knife :p). If I'm peeling and cutting mangoes, I really like a 130-150 petty. The two are about as different in style as I have in my drawer. Neither will do the job of the other.

    I like having general purpose knives a lot, but have to admit I've been consistently happy buying special case knives as I find a real use for them. My honesuki is a prime example since I dismantle chicken at home at least weekly. Wouldn't want a gyuto or santoku for that.

    And now we've all set you up for analysis paralysis, how you feeling?
  8. Spaz

    Spaz Founding Member

    I use my 150mm petty as much as I do my Gyuto. I also have a tall(38mm) 165mm petty, it's great for fruit and some veggies. Really like having a nice petty around!

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