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Where can I find Japanese Chef's Knife in GTA?

Does anyone know of a brick and mortar store that sells Japanese Chef's knives in the GTA? I currently own an 8" Henckles Chef knife and am ready to upgrade. I have read reviews about different knives and visited various websites that sell them, but would like to actually hold various knives before making my decision. In particular I am interested in Misono Knives (UX10), Masahiro, Shun and Mac. I know Tap Phong sells Global, but does anyone know if they sell the ones I mentioned?

Thanks.

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  1. There is a store on the corner of East Beaver Creek and East Pearce in Richmond Hill. It is exclusively Japanese cookware. Not sure of the name, but I pass by it everyday and can post it later.

    2 Replies
    1. re: Beagle

      Ozawa is the name of the place, and I happened to stop by yesterday. They actually had a Misono sujihiki on display, the carbon steel model if I recall. There were also a few other yanagi's and deba's. Also interesting is that they have Naniwa sharpening stones, their honing stones (high # grits) are what they excel at.

      Prices were quite high, but give them a call to see if they have other Misono's kicking around.

      http://www.ozawa.ca/

      1. re: aser

        I actually went there too. I work close by. I saw the knife you were referring to. I spoke with Yuko. She is very nice. She explained to me that they usually don't carry the Misono line. That knife in their display was ordered in combination with other knives by another customer and he decided not to purchase it. She emailed me the Misono catalogue and is finding out about the knives I am interested in.

    2. I know that Degrees on Yonge sell both Mac and Global, but that might be a bit too retail for you. Maybe check some of the posts on wholesalers.

      But definitely try out the Macs. They are truly works of art from beginning to end. Global makes pretty knives with great blades, but the grips are a yes or no fit with many people. Like trying on gloves.

      1. I only know of Korin (http://www.korin.com/) as an establishment that carries a wide variety of Japanese knives. I don't know anywhere in Toronto, even Canada to be honest. That said, i'd give them a call. My chef friends and myself included, have purchased some Misono knives from them while in New York and the prices are really good. And i've never been hassled by customs either.

        4 Replies
        1. re: goodcookiedrift

          I am not aware of any stores in Toronto selling Misono and Masahiro. I purchased my ux10 gyuto from Korin, it's one of the best knife stores in N. America. They sometimes have 15% off all knives sales.

          For a Canadian alternative try....

          http://www.paulsfinest.com/

          btw, Mac makes one of the best bread knives imo, SB-105.

          1. re: aser

            I've ordered from Paul's Finest before since I didn't want stuff shipped via USA. The owner answers his email and all my questions personally, so I ended up purchasing my knife set from him. I also didn't pay PST since it came from Quebec.

            1. re: moreana

              Thanks to this post, I bought a knife as a present from Paul's finest for Christmas...very pleased with the quality/price/service...recommend them.

              1. re: tochowchick

                I've purchased several times from Paul, and always have experienced the fastest, most hassle-free service I could hope for. He carries the full Misono line, including the UX-10 line, which you won't find anywhere else - trust me, I looked!

        2. The Cooks Place on the Danforth has it all

          1 Reply
          1. re: duckdown

            I realize you want a brick and mortar store to perhaps hold the knife before purchasing, however, you can save a lot of money buying online. In my case I saved at least $30 buying off of eBay as compared to The Cooks Place for the same MAC knife. My advice is to try a knife then go online.

          2. Its also worth noting, that many of the Japanese knives including Shuns, Misonos and Mac's are all Western Styled. Japanese style knives only have one edge which is not ideal for many at-home chefs. Infact, i know few trained professionals that can actually wield a Japanese style knife the way its intended (especially Honyaki knives). That being said, my friend who worked at Per Se for a bit said that the whole kitchen used Misono's. I figure if good enough for Thomas Keller, good enough for me. And I haven't been disappointed since.

            4 Replies
            1. re: goodcookiedrift

              On a separate post, I asked about where I should go to fix the broken tip of my Misono. Haven't got around to it yet....where woudl you go? I really would like to do it myself, but between gambling and food, there's just not time.

              And to the OP, the cooks place on Danforth that duckdown mentions above has Global and Mac.

              1. re: grandgourmand

                I just emailed my friend (said chef/ex Per Se employee) about this. She's always been telling me to send her my knives because she can sharpen them and even bring back the point which I'm sure you know is pretty hard to do. Anyhow, hopefully i'll get an answer and I'll repost as soon as i find out.

                1. re: goodcookiedrift

                  You can repair a broken tip by grinding the tip of the blade on the blunt heel side, over a coarse grit water stone. If you send it into a shop for repair this is what they'll do. The aforementioned Korin and Dave at Japanese Knife Sharpening can handle these repairs.

                  http://www.japaneseknifesharpening.co...

                  If you're interested in high quality Japanese knives, my suggestion is to pickup some water stones and stone flattener to go along w/ it. Western-style Japanese knives have sharper angles to them (15˚ 70/30) compared to Solingen knives (20˚ 50/50). I don't know of any sharpeners in Toronto that work w/ Japanese knives, so if you take it to a place like Nella, you might get a blade back that has been reshaped into a traditional western knife.

              2. re: goodcookiedrift

                I believe the one sided knife you are referring to are actually sushi knives, made for slicing only. My guy has two, left handed no less! There are also regular chef knives, cleaver, turning, boning etc made in Japan.