In 2009, I went to Dros and got a free steak knife with my mediocre steak. Fifteen years later, still have that steak knife, still going strong. It's a crap knife though.
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Decent Knife Brands?
- Thread starter Pho3nix
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To cut sushi, Kyocera (Kyoto Ceramic Company) recommend their ceramic knives.
I have several of these. These are strong, sharp and apparently chemically inert.
But you haven't tried the Fina's?
These are the BEST everyday eating knives.
I mostly don't use them for prep, as I find larger knives more comfortable and precise, but I still recommend them to everyone.
I'm kind of afraid of them too, as the first time I didn't know how sharp they are, and cut myself quite deep
Corelli
Executive Member
Good Steel is better than Ceramic though. The world's best chefs uses steel. It's like using the right tools for the right job. You have to meet a craftsman that was top of his craft. They spent years perfecting their tools. The Japanese is famous for that, the Germany unless its engineering, not so much. Zwilling as such makes a lot of their knives in Japan and not only Germany. Zwilling has been around making knives since 1731, Kyocera only in the past 50 years.To cut sushi, Kyocera (Kyoto Ceramic Company) recommend their ceramic knives.
I have several of these. These are strong, sharp and apparently chemically inert.
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Steel is cheaper. So it's better from the point of view of value and thrift. Only for that. Kyocera use the best Japanese blade and sushi masters.
It's Kyoto dude, Japan's ancient capital.
Look for slicing boerewors, steel is best. But for sushi/sashimi where the blade doesn't absorb the smells, Kyocera is where it's at.
Yes but the tech to make ceramics was not around before. The material evolves. The benefits of Kyocera's ceramics are that 1. They are stronger than steel. More brittle but harder. The Premium range is even 20% stronger than their regular range. 2. They don't absorb odours.
Tech evolves. The blades are sharpened by master Japanese experts. They are just as good as any other experts, people who passed down the tradition in their families of knife sharpening.
Europe is famous for steel. You need to look into all the shows about European steel and swords. They're actually superior to Japanese. And not just Germany. That's Germans hyping themselves up (my non German ancestors would slice up Teutons into sashimi with their steel). But if you want to talk sushi, Japan is where it's at and Kyoto is the ancient capital of the sushi kingdom.
Corelli
Executive Member
Ceramic knives tend to be a bit cheaper than the high-end steel knives. They are never as sharp as a well-sharpened steel knife, and not even close to as sharp as a Japanese yanagiba mainly used for slicing sushi.
Its an art form honestly. Sure a cheap violin makes sound and sounds good, but a proper Stradivari was designed to fill the room with sound, and that it does really well.
Its all about the art and centuries of passing the design and enhancing it from one generation to the next.
Corelli
Executive Member
If you really want to go technical. I have 2x Honyaki knives at home which we use for Sushi. Got them from my grandmother as a kid after her trip to Japan.
If you want to buy a proper one you would but this one below these days, and Honyaki made Yanagiba knife. But honestly unless you're really into perfection this knife will be an overview and I store mine at home as a collection item. Check the pricing below.
The Victorinox will be just fine like I said. Ceramic is great. I have a Ceramic knife but nowhere near as refined as steel knives.
Unless you want to become a master sushi chef or master chef, then I wouldnt even bother with Zwilling knives either.
If you want to buy a proper one you would but this one below these days, and Honyaki made Yanagiba knife. But honestly unless you're really into perfection this knife will be an overview and I store mine at home as a collection item. Check the pricing below.
The Victorinox will be just fine like I said. Ceramic is great. I have a Ceramic knife but nowhere near as refined as steel knives.
Unless you want to become a master sushi chef or master chef, then I wouldnt even bother with Zwilling knives either.
cerebus
Honorary Master
I'm a simple guy, I use a Wusthof Classic 20cm for everything and sharpen it regularly. After sharpening I find it holds an edge for a week or so. But even if it doesn't have the best possible edge it still gets the job done perfectly well. One of these days I'll splurge on some proper VG10 Damascus.
Corelli
Executive Member
Ok so overall my suggestion.
Get one of these
Then see how it works for you, if you're happy then job is done.
If you want the whole knife block set, but some groceries at Food lovers and collect their sticker booklet. They have cheap but decent knives they sell as part of their discount (Spar has crockery but those are overpriced).
Hope that helps. Below a size comparison. I havened sharpened the Middle one once. Still sharp.
Get one of these
Then see how it works for you, if you're happy then job is done.
If you want the whole knife block set, but some groceries at Food lovers and collect their sticker booklet. They have cheap but decent knives they sell as part of their discount (Spar has crockery but those are overpriced).
Hope that helps. Below a size comparison. I havened sharpened the Middle one once. Still sharp.
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LOL
Dude, you're not Japanese and you're telling Kyocera a Japanese company that their knives are inferior. That's nonsense.
Again these knives are shown to be 15x stronger than equivalent and don't absorb the smell. Japanese are traditional and so conservative and may not always use the best implements. Go tell Kyocera Company which is a Japanese company.
Dude an average Japanese housewife will make better sushi than you. Kyocera say their knives are superior. End of story.
I've had Japanese people make sushi here at home, and they will make superior sushi to your gaijin weeb sushi. Come on. And they will use cheapo knives.
Ceramic knives are used less commercially because knives in commercial Japanese and other kitchens have to be versatile, so sometimes cut through hard objects or can be dropped and so chipped. But for home use, ceramic knives are excellent. You should get such a knife and you'll see these are ideal for sashimi and sushi.
And yes they can be sharpened. Kyocera sell a diamond sharpener tool, I have this too.
You can purchase these on Amazon Japan.
Don't be Tokugawa here. Be Meiji.
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Willy Strong
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I. NEED. MORE. TOMATOES! 
Willy Strong
Expert Member
- Joined
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Braai Broodjies coming up.
Thanks for the recommendation chaps.
Thanks for the recommendation chaps.
Speedster
Honorary Master
As quality as those blades are, there is something pleasurable when holding a proper kitchen knife.
SauRoNZA
Honorary Master
I got some Robert Welch knives when we got married that served as my daily for many years with some Victorinox mixed in between.
But then I had some spare change and visited Kitchen Samurai and got a proper carbon steel clad in stainless Gyotu and it has been life changing.
But then I had some spare change and visited Kitchen Samurai and got a proper carbon steel clad in stainless Gyotu and it has been life changing.
SauRoNZA
Honorary Master
I struggle with anything that allows my knuckles to touch the board.
So short of pairing work off the board it needs to be way bigger than those.