Some time ago I already reviewed a knife by Johan van Zanten. It was a prototype knife, but I was highly impressed. Fit, finish and looks The appearance and fit and finish of the knife are absolutely impeccable. Just look at the transition from the blade to the handle. And look how beautiful the middle … Continue reading Johan van Zanten Damascus gyuto
Introduction As you may have read in some of my other posts, I have had a hard time in finding a proper peeling knife. A proper peeling knife to me is one that can be used fully in-hand and has no sharp protrusions with which you can hurt yourself. My first attempt was a Shun Classic paring … Continue reading Robin Dalman 8 cm peeling knife
Johan van Zanten is, as far as I know, the only professional kitchen knife maker in the Netherlands and one of the few self-employed ones in Europe. He is not very active on social media, which is where I get most of my information from about kitchen knives from, so it took a while before … Continue reading Johan van Zanten 22 cm gyuoto
Japanese peeling knives are almost impossible to get. Fortunately, Marko Tsourkan makes such knives and I was able to get one. This is it. Looks and finish To me the knife looks pretty good. The handle is made of snakewood, my favorite wood, and it even has a nice regular pattern. Unfortunately, the blade has … Continue reading Marko Tsourkan peeling knife
For a long time I have been looking for a good Japanese paring knife. The supply of these knives is rather thin; maybe they are not used a lot in the Japanese kitchen. Some time ago I found one I really liked and that I used a lot: the Shun Classic paring knife. However, this knife … Continue reading Kramer by Zwilling office knife
If you, like me, have a collection of nice Japanese kitchen knives (hard, tough, wear-resistant and of course beautiful), you probably like to cut your food well. The most important factor in this is, of course, your technique, but a good cutting board definitely helps. Here are a number of beautiful and high-quality cutting boards, Some … Continue reading Top quality cutting boards
Knives and Tools is the largest knife supplier in the Netherlands and one of the largest in Western Europe. They were so kind to loan me two Japanese gyutos of their house brand Eden. At first sight these gyutos are quite different: the Eden Kanso Aogami knife is relatively cheap, made of carbon steel (Aogami #2) … Continue reading Eden gyutos
When I first got into Japanese kitchen knives, I was not only impressed by the hardness and the edge retention of their blades and the ease with which they could be sharpened, but also by their thinness. Only later I discovered thicker knives like the Masakage ones, a Terayasu Fujiwara and a Kochi. And when … Continue reading Cris Anderson 24 cm custom XH gyuto
If there is one J-knife that is currently a hype, it must the Kiyoshi Kato (Yoshiaki Fujiwara) workhorse knife. Perhaps together with the Shigefusa knife. Continue reading “Kiyoshi Kato 240 mm workhorse gyuto”
Some time ago I got a Takeda Classic 270 mm yanagiba. At least, Takeda calls it a yanagiba. It is a double beveled knife, so technically it is a sujihiki. The knife was supposed to have a wide bevel, but unfortunately it didn’t. Continue reading “Takeda Classic yanagiba vs. Ashi Hamono Ginga sujihiki”
Japanese Knife Reviews 