I'm about to put through my order for a Tojiro Gyuto but I'm wondering whether the other types are worth getting? Specifically the petty knife and nakiri.
The petty knife seems pretty cheap so I wouldn't mind getting one but I'm not sure if it'd be useful for someone trying to master the art of Japanese cuisine. The nakiri seems a bit too short to do what it's supposed to but it's very popular so maybe I'm misunderstanding something?
Also how do I maintain these?
General Japanese cuisine/cookware thread I guess
Anyone want to tell me how they do yakitori or smoke their own katsuobushi?

oh no OP summoned the knife tism

>>21423882 (OP)
Put your delusions away & order a 50$ knife set on amazon. You are NOT ready for these Japanese knives. Thequestions you ask prove that. You will be disrespecting the knives if you buy them you fucking retard.

>>21423886
Well before they tell me that I shouldn't get a Tojiro and should spend 5 times as much on a 100 times folded steel master crafted knife, I'm not interested
>>21423891
Tojiro knives are made for the average cook in Japan though

>>21423882 (OP)
>is nakiri and petty worth getting?
Nakiri, not really. Petty, sure. Get them cheaper used on eBay anyway
>nakiri seems a bit too short
165mm is common. It’s not a cleaver.
>how to maintain
Get a knife block, whetstone and flattening stone, honing steel, barkeepers friend.

>>21423882 (OP)
Your entire post is embarrassing, commit sudoku with that knife.
You will never be Japanese.

>>21423882 (OP)
One good knife should be enough.
Especially if its high quality which im assuming. (i dont know the brand you plan on buying) It will make resharpening it easier and stay longer sharp

>>21423891
>You will be disrespecting the knives

>>21423882 (OP)
>>>/k/

Tojiro vg10 is brittle trash that will chip, with an awful blade profile.

those are beater knives for people who live with retards. tojiros are really thick and don't cut that great unless your frame of reference is really bad knives but they do take a lot of abuse

if you thin them down aggressively with a coarse stone they're alright but for the money you could do better

>>21424037
found one of the retards

>>21424069
Any suggestions for a better 8 inch knife for less than 55 USD (tojiro price)?
There's the fibrox but I want a Japanese knife

>>21423882 (OP)
>I'm not sure if it'd be useful for someone trying to master the art of Japanese cuisine.
Wait, you need a Japanese knife to learn to make Japanese food now? What in the fuck.

>>21424074
if you're seeing one for $55 go for it, that's what I paid for mine 20 years ago

>>21424123
How hard is thinning?
Is a shapton 120 enough or am I going to hate myself?

>>21424126
shapton 120 should do the trick. I did it with a 320 and I'm still alive

>>21424126
You can get a bench top grinder for less.

>>21423891
tripfags really have a talent for saying the most incredibly stupid shit ever

>>21424265
yeah but the shapton is useful on other knives in the future whereas a benchtop grinder will just ruin everything it touches

>>21424265
Goddamn, I didn't realise they were so cheap
How hard is it to use them?

>>21423882 (OP)
yeah vro you're gonna want to buy yourself a 'nox 'brox instead of this weebshit (and budget cheapshit among weebshit, at that)

>>21425672
Only pros need a fibrox
Us home cooks can have fun with our knives

>>21423882 (OP)
Still using my $6 knife from Walmart 12 years ago.

>>21424126
grinding large metal surfaces by hand is misserable