Cooking For Engineers

[applm]

I am looking at buying my first set of Japanese knives and would like some advice and direction. I would like to get a versatile set that would keep me in the $300 or less range. The set I am currently looking at is a set of left handed usuba hocho, deba hocho, and sashimi hocho on EpicEdge. Does anyone know anything about these specific knives? EpicEdge says the maker is Hon Kasumi but that is the blade making process and I don't believe it is the maker.

Also, if I were to purchase this set it would be the first single bevel knives that I will have used. Are there any large disadvantages to using a single over a double bevel?

Thanks to all responses in advance.

[SirSpice]

I've heard that they're ok, but no praises. The first thing you must ask yourself is this...what are you gonna do with them?

Do you prepare raw fish on a regular basis (yanagi)? Do you need to butcher whole fish (deba)? Do you make paper thin slices of vegetables (usuba)?

All three of those knives are rather specialized. Don't expect to be using them for many other things. Check out this website for techniques using these knives. (like fish butchering and roll cutting daikon radish)

I've heard that single bevel knives want to turn towards you when you cut, which means you need to focus more. They're also more prone to chipping and can be quite reactive because of the exposed carbon steel. Being left handed also, I also found it frustrating to find single bevel knives, but I'd rather not get one thats subpar.

Whichever way you go, I wouldn't buy a set. It's better to get each knife individually and decide if you want more from the same maker.

[Howard]

Consider a Chinese cleaver (chuka bocho) instead of the usuba.