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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-28-2011, 11:58 AM | #1 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Know your Japanese knives (videos)
Jon (Japanese Knife Imports) just posted these today. In these videos he explains the different styles of Japanese knives and their applications. In addition, his Japanese wife pronounces the names of each knife (nice touch). Here they are:
Double bevel knives: YouTube - Double Bevel Knives in Japanese- Japanese Knife Imports Single bevel knives: YouTube - Single Bevel Knives in Japanese- Japanese Knife Imports
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02-28-2011, 01:06 PM | #2 |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Thanks for reposting these. I saw they got put up this morning but didn't have time to watch them.
Jon is top notch and if you want to invest in some quality knives, then I HIGHLY recommend you get in touch with him. I finally put my new Konosuke sujihiki that I bought from Jon to the test yesterday. It cut through brisket like butter and I was able to cut slices razor thin if I liked. I'm VERY happy with that knife, I didn't even touch it up on the stones, I used it straight out of the box. The only issue is the size, at 270mm it's a little smaller than I would have liked, but it's PERFECT for tri-tips and smaller briskets. For the monster packers I'll still use my 300mm suji, but it doesn't cut like my Konosuke. |
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02-28-2011, 01:25 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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He does a good job on his videos. I like the one where they show the parts and names of the knives. I can never remember them. I did not know there are double bevel takohiki, that would be a nice slicer.
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02-28-2011, 04:22 PM | #4 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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Knives confuse the heck out of me, but I've been interested for some time. Which type of knives would you recommend for different BBQ purposes. For example:
Brisket: sujihiki? St. Louis Cut: Trimming Ribs: Slicing cooked ribs: Also, any recommendation on the makers? I'm certainly in need of doing my research, but is there a significant difference between a Konosuke and a Fujiwara? There was a guy around here who used to post the most amazing pics of his rib cuts. His name was rabbit or turtle or something. I'd love to know what he uses. Thanks in advance. I'm a massive knife noob. Dave |
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02-28-2011, 04:35 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You won't go wrong with a sujihiki for slicing meats. I use a yanagiba which I happened to be taught to use. But, the sujihiki is a little more of a natural feel for most folks. I have a large petty knife for some detail work, although I also have a set of caping knives I prefer for working with ribs during the cutting to St Louis style ribs. I happen to want a deba for this use, but, have not gotten around to getting one.
I honestly have no idea who made my knives, since they are stamped in Japanese and I can't remember what the box said.
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02-28-2011, 04:37 PM | #6 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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Thanks, I need to do my research before I run off and spend a bunch of money on something I don't know how to use or sharpen.
The guy I was talking about is "Goose". It was no easy task finding his thread. Here is the one that started me thinking that I need some serious knives: http://www.bbq-brethren.com/forum/sh...ad.php?t=90437 LOOK at those RIBS! |
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02-28-2011, 04:39 PM | #7 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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02-28-2011, 04:44 PM | #8 | |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Quote:
Here's what I use: Brisket, tri tip or any other meat that I'm going to slice I use a sujihiki (Japanese slicer). I have a 270mm and a 300mm but if I were to only have one it'd be a 300mm. If you're looking at Fujiwara or Tojiro it's harder to find them larger than 270mm so if you're on a budget I wouldn't fret too much about the extra inch. For prepping uncooked meat (triming extra fat off briskets and butts), breaking down chicken and for cutting spares into St. Louis style I use a 150mm honosuke (Japanese boning knife). The honosuke I use is faily thick and it works great on ribs, but if other brands are thinner then you wouldn't want to use them trimming ribs. I also use the honousuke to cut my ribs for service. A deba would be a good alternative for rib duty, but I doubt it would be good for the other jobs I mentioned. For the rest of my general prep and veggie work I use a 240mm gyuto (chef's knife). My gyuto is a laser (Konosuke) so I wouldn't use around ribs, but if I had a thicker gyuto from a different maker I'd use it for cutting ribs to serve. FYI, if you see terms like wa-gyuto or yo-gyuto they're referring to the handle style, wa being a Japanese style handle and yo being Western. The difference between lower end knives like Fujiwara and something more expensive like the Konosuke would be steel type and fit and finish. The type of steel great effects the edge retention and strength of the blade, it also effects the reactivity to the food (if we're talking carbon steel). The fit and finish is less important, it's not like they look like they were thrown together by a guy with no arms. The Konosukes are pricey but in the world of kitchen cutlery it's more like entry level for really nice stuff. Although I haven't used them, people swear by both the Tojiro and the Fujiwara lines. I believe both are available in stainless and carbon. Carbon isn't nearly as difficult to care for, but if you have a wife and kids that don't care then I recommend stainless. My first Japanese knives were Kanemasa E-series knives from japan-blades.com. They used to be an incredible bargain but the prices recently went up a bit and now people are saying that the Fujiwara line is the best bang for buck out there. http://japan-blades.com/category/che...emasa/e-series What sort of budget do you have in mind and I can point you to some other makers. |
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02-28-2011, 04:55 PM | #9 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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Wow, thanks for all of that. Budget isn't as much a concern as quality. I certainly don't want to drop thousands on a knife, but I also don't want to spend $200 and then have to replace it later when I get a clue. :)
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02-28-2011, 05:11 PM | #10 | |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Quote:
Also, how do you plan on keeping your knives sharpened? For J-knives it's not recommended that you go the typical route with steels, diamond rod sharpeners, pull through or electric sharpeners, etc. The steel is different than Western and these methods will either not do anything or will just damage the blade. You can get a ceramic or glass hone and send maybe once a year send your knives out to a service like japaneseknifesharpening.com or you can look into sharpening freehand with wet stones. There are some decent and reasonably priced combo stones that can get you started, I think King makes a 1k/6k combo that should be perfect for starting. Then later on when you perfect your technique you can add a heavier grit (500) and finer grits for finishing. This stuff gets crazy quick. |
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02-28-2011, 05:47 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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OneHump, if you would like to see some of this stuff in person, I recommend a fact finding trip to Japan Woodworker in Alameda, their selection is not bad. But, more importantly, you will see some interesting knives and some stones and such. Sometimes getting your hands on these things is nice.
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02-28-2011, 06:42 PM | #12 |
On the road to being a farker
Join Date: 02-27-10
Location: Columbus, OH
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Nice vid. Good crash course compared to having to find it all on the interwebs like I did.... but wtf @ the single bevel mini-katana? That tip just doesn't seem functional in a kitchen.
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02-28-2011, 06:53 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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There are many cutting techniques and each knife has a specific shape to achieve these techniques. Plunge and push cutting along with some of the decorative cutting techniques will use that tip. I certainly don't know them all, but, would bet that tip is handy when using some of those techniques.
It is also important to note, as reference in the videos, that unlike Western knife technique, the Japanese use both pull cutting and push cutting techniques, which affects the shape of a knife as well.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-28-2011, 09:01 PM | #14 | |
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Join Date: 08-15-10
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Quote:
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