[bladesmith]

Ceramic is great, until you drop one. 

And you will eventually drop one..

[Bob in St. Louis]

This is true.
My ceramic knife looks like its serrated from dropping it.
Of course it always lands sharp side down. 

[viggen]

This is true.
My ceramic knife looks like its serrated from dropping it.
Of course it always lands sharp side down. 

aerodynamics 

[Bob in St. Louis]

  Never thought about it like that. Good point! (pun intended).

[Bob2]

I have a pair of ceramic scissors I use when working with Kevlar but no knives.
Think I will stick with the Shun knives for now!

[bladesmith]

Gyuto Chefs knife made of 01 tool steel. Very light Rosewood handle.

I don't use a Gyuto very much, or even a western style chefs knife.
But, most of my friends use them exclusively.

[Bob in St. Louis]

VERY sexy! 

[ctviggen]

Ceramic is great, until you drop one. 

And you will eventually drop one..

Personally, I'd never buy another ceramic knife.  I've had two of them, and even without dropping them, they chip too easily.  And there's no way to sharpen them without sending them back. 

[ctviggen]

Gyuto Chefs knife made of 01 tool steel. Very light Rosewood handle.

I don't use a Gyuto very much, or even a western style chefs knife.
But, most of my friends use them exclusively.

I noticed you have a lot of Japanese style Chef's knives, but only one "Western" style Chef's knife.  I've only ever used a Western style Chef's knife.  What are the benefits of a Japanese style over a Western style?  What can you cut with Japanese style knives (for instance, it seems as if a Japanese style knife would be hard to use for cutting between bones, removing the "skin" off beef, carving turkeys, etc.)?  How long does it take to learn how to use a Japanese-style knife?

[bladesmith]

I noticed you have a lot of Japanese style Chef's knives, but only one "Western" style Chef's knife.  I've only ever used a Western style Chef's knife.  What are the benefits of a Japanese style over a Western style?  What can you cut with Japanese style knives (for instance, it seems as if a Japanese style knife would be hard to use for cutting between bones, removing the "skin" off beef, carving turkeys, etc.)?  How long does it take to learn how to use a Japanese-style knife?

I have used western style chef knives, French,  German,  etc. But, I use Japanese (style) knives exclusively now. Japanese knives made with American steel. I own dozens of chef knifes, but only use three knives the most.
I use the three knives below,  Japanese Utility, Nakiri, Boning knife.
Those three will do everything. 

Most would argue that a Nakiri,  Gyuto and a Utility knife would be better, as a complete package or the best foundation.

(There is no learning curve to speak of.)

[sfox7076]

I bought one blade smith. Amazing quality. Only issue I have had is my wife leaving it in the sink.  Sigh.

[Bob in St. Louis]

That bottom one.....oh man..... that's a thing of beauty.

[bladesmith]

I bought one blade smith. Amazing quality. Only issue I have had is my wife leaving it in the sink.  Sigh.

Sorry to hear that. Is the knife ruined or badly blemished ?

V..

[ctviggen]

Those are beautiful knives.  Now I know what to ask for, for Christmas. 

[ACHiPo]

I have used western style chef knives, French,  German,  etc. But, I use Japanese (style) knives exclusively now. Japanese knives made with American steel. I own dozens of chef knifes, but only use three knives the most.
I use the three knives below,  Japanese Utility, Nakiri, Boning knife.
Those three will do everything. 

Most would argue that a Nakiri,  Gyuto and a Utility knife would be better, as a complete package or the best foundation.

(There is no learning curve to speak of.)

I've tried a couple Japanese knives that were only beveled on one side.  Just couldn't get used to using them.  I grab my Western chef's knife most of the time.  The steel is inferior, but it will hold an edge, and responds to steeling, which I find to really help on delicate tasks like slicing tomatoes (basically fine serrations).  I do have a Japanese utility knife (beveled on both sides) that I occasionally use.  It's a joy to hold, but I learned on one if its first outings not to cut tough things--I had to remove quite a bit of steel to remove the chips I took out of it cutting up a squash.

[bladesmith]

I've tried a couple Japanese knives that were only beveled on one side.  Just couldn't get used to using them.  I grab my Western chef's knife most of the time.  The steel is inferior, but it will hold an edge, and responds to steeling, which I find to really help on delicate tasks like slicing tomatoes (basically fine serrations).  I do have a Japanese utility knife (beveled on both sides) that I occasionally use.  It's a joy to hold, but I learned on one if its first outings not to cut tough things--I had to remove quite a bit of steel to remove the chips I took out of it cutting up a squash.

The single bevel is an advanced blade. I would suggest using a Santoku or a Nakiri with a double bevel.

Single bevels are special purpose knives. Not for general use.

V...

[srb]

Single bevels are special purpose knives. Not for general use.

For what particular use, then?

[bladesmith]

For what particular use, then?

Used for cutting fine pieces of sashimi.
And fine detailing and peeling vegetables.

Here's mine. Required learning to master a single bevel.

V...

[ACHiPo]

Used for cutting fine pieces of sashimi.
And fine detailing and peeling vegetables.

Here's mine. Required learning to master a single bevel.

A bit like flying a plane--it gives you a visceral understanding for lift, as if you try to cut straight, the blade dives into the material you're cutting.  If you hold it at an angle equal to the bevel, however, it slices nicely.  Definitely takes practice.

My utility knife cuts nicely and is easy to use.  It takes and holds a keen edge (as long as I don't cut acorn squash   )  I still prefer my 40 year old Henkels chef knife for most tasks, though.

[sfox7076]

Not badly blemished.  Was able to clean it up pretty well.