Korin

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Sep 2, 2011.

  1. Manton

    Manton RINO Dubiously Honored

    Messages:
    41,568
    Likes Received:
    2,807
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    Made a trip down there today to pick up a stone fixer. Man, what a beautiful store.

    I looked at a lot of knives and was very taken by several of them. I know that this one:

    http://korin.com/Indented-Blade-Sole-Knife?sc=20&category=51928

    is in my future. Best fliet knife I have ever seen. I was also very tempted by a Honesuki and a Hankotsu.

    I played with several of the gyutos. I liked the look of the Masanobu very much but the Misono UX10 felt so much better in my hand, there was no comparison. I have no need for such a knife; my Shun is fine and I am able to get a very good edge on it these days. But this was fun. I will probably get a very nice gyuto some day, just not today or any day soon.

    I asked about the traditional one-sided Japanese knives. They asked how I cooked and replied "You don't need one and wouldn't know how to use it anyway." I appreciate their candor and they are probably right.
     
    Last edited: Sep 2, 2011
  2. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    yeah, it's a candy store. incidentally, they will do sharpening. i did an interview/took a class with the guy who is there ace. started on that big stone they have in front (not just for show). honestly, though, he didn't do an especially amazing job.
     
  3. impolyt_one

    impolyt_one Senior member

    Messages:
    14,457
    Likes Received:
    4,790
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    

    Many American(?) people who buy into these expensive Japanese knives (mgm *cough*) don't know that the basic slicing motion in Japanese cooking is opposite to that which is taught in French cooking. I guess they just figure a knife is a knife, and the sharper the better.

    I've seen guys in Asia peel potatoes for mashed potatoes using like 8" or 9" long gyutou type knives, for a lack of a long square-bladed vegetable knife at the time, faithfully paring out the peel in one long strip, very quickly. Just a very different way of cutting and paring.
     
  4. indesertum

    indesertum Senior member

    Messages:
    17,863
    Likes Received:
    3,974
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    wait, the nenox mgm bought might be japanese made but the style of the knife is western ie made for a french cooking type of pushing and rocking motion vs a japanese pulling type of motion
     
  5. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    this is all knife geeky, but there are two distinct types of cutting: chopping and slicing. Even with western knives, slicing should be done with a long pulling motion. Chopping can be the rocking up-and-down motion and it can be almost as well with a gyutou as with a wusthoff or something (in fact, a gyutou looks almost exactly like a traditional french chef's knife, with the exception of being chisel-bladed).
     
  6. idfnl

    idfnl Senior member

    Messages:
    14,380
    Likes Received:
    828
    Joined:
    Dec 6, 2008
    Location:
    VA
    Once you go ceramic you never go back.
     
  7. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    

    do not like. way too light and very brittle. YMMV.
     
  8. Bradden

    Bradden Well-Known Member

    Messages:
    63
    Likes Received:
    3
    Joined:
    Apr 1, 2011
    Originally Posted by idfnl

    Once you go ceramic you never go back.



    Just do not drop them.
     
    Last edited: Sep 2, 2011
  9. idfnl

    idfnl Senior member

    Messages:
    14,380
    Likes Received:
    828
    Joined:
    Dec 6, 2008
    Location:
    VA
    ^^ agreed, you have to be very careful with them, but to slice thru fish or a tomato there is no more satisfying cutting experience
     
  10. impolyt_one

    impolyt_one Senior member

    Messages:
    14,457
    Likes Received:
    4,790
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    

    I was referring to the fact that the Japanese slice with a forward motion, in reverse to the Western way of using the knife as a fulcrum and pulling back and down.
     
  11. indesertum

    indesertum Senior member

    Messages:
    17,863
    Likes Received:
    3,974
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    i'm not going to argue with the experts but i had thought the japanese style was to use both a push cut (for veggies) and a pull cut (for meats)

    i had also thought a gyuto in fact is a french chef knife with modifications. iirc french chef knives became popular during the meiji era and when admiral perry banned samurai knives knife makers (esp post wwII) started making gyutos, but modifications came naturally due their historical context. also western style gyutos dont have a one sideded (ie chisel blade) because they really are french chef knives.

    as a peace offering to ameliorate my stupidity and ignorance

    [VIDEO][/VIDEO]



    i found it interesting that he doesn't use a pinch grip.
     
    Last edited: Sep 2, 2011
  12. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    

    sorry, i misunderstood. too long working teaching people not to slice by pushing down! as for gyutous, they are definitely adaptations of western knives ... but many of them (all of them that i tried) had chisel edges.
     
  13. Manton

    Manton RINO Dubiously Honored

    Messages:
    41,568
    Likes Received:
    2,807
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    99% of the Western style Japanese knives at Korin had 70/30 edges.
     
  14. mgm9128

    mgm9128 Senior member

    Messages:
    5,973
    Likes Received:
    2,015
    Joined:
    Jun 20, 2011
    Did you see the boy in the kimono sitting, sharpening knives?
     
  15. edinatlanta

    edinatlanta Senior member

    Messages:
    25,520
    Likes Received:
    3,071
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    

    Amazing how that stuck out for you.
     

Share This Page

Styleforum is proudly sponsored by