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Showing 1 of 5 conversations about:
Kavik
5531
Jan 14, 2018
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It is definitely Damascus over a vg10 core. Obvious in the pics and with a little digging on the manufacturers site : http://www.chroma-cutlery.com/haiku-damascus The rest is all marketing BS
I don't personally know anything about these particular knives, but based on the examples they chose to use for their product images I wouldn't even think about buying one
The "chef knife" is tiny!! The profile is one big curve, no flat in the belly for decent board contact (Rock chop only? No push cut, straight chop, etc) Same goes for the profile of the "utility knife". Not as important in the smaller knife, but still, shouldn't curve in at the heel
And take a close look at the photo of the chef knife. Up near the tip the Damascus cladding almost reaches the very edge of the blade. So one of two things: a) either their core steel isn't a consistent thickness, is paper thin up towards the tip, and you'll eventually be left with nothing but cladding at the cutting edge there (cheaper, softer steel. ie: Bad) -or- b) their grind profiles are crap, and the knife suddenly gets much thicker where it really should be tapering to a thinner overall tip (hard to describe if you don't know what i mean, but if the core is a consistent thickness and the knife has a proper distal taper, the distance between the Damascus and the edge should be relatively consistant or moving up slightly towards the spine as the tip gets thinner, not down towards the blade) My money's on B
If you want Damascus and vg10 here's my recommendation: http://www.metalmaster-ww.com/product-list/5
I have the 240mm (~9.5") gyuto in Damascus clad vg10 and it's an amazing knife, that didn't cost me much more than this 5.75" chef knife here (seriously, <6" chef knife? Wtf? Lol)
But if you want something a little smaller and a better deal, his 190mm (~7.5") is only $70 +shipping
Keep in mind though, at these prices you're buying direct from a maker in Japan. The money is in the blade, the handle will be functional but maybe not 100% perfect. And the choil and spine may need a bit of easing with some sandpaper. But it's common for Japanese knife makers to expect customers will do the final fit and finish themselves, many times up to and including putting their own handles on. If you want perfect fit and finish from the craftsman from the tip of the knife to the bottom of the handle, expect to pay 4-5 times his prices
Anyway, that's my recommendation. Sorry for the long rant, don't know why i go on so long sometimes lol
Jan 14, 2018
Fuzz
396
Jan 18, 2018
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KavikGlad you took the time to post, I didn't want to do all that braining and typing.
Additionally for a relatively unknown brand, their "About Us" page doesn't really tell you anything about them, my best guess if they are a German company incorporated around 1999, and that they like spelling "Cnife" with a C.
http://www.chroma-cutlery.com/about-us
Jan 18, 2018
Kavik
5531
Jan 18, 2018
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FuzzLol glad someone found it helpful
Jan 18, 2018
Experimental
10
Feb 5, 2019
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KavikGreat points made here. I would not endorse this knife at this cost. One small note, I feel that the 6inch chef's knife is actually a Honesuki, or Japanese poultry butchering knife. I love my Honesuki for that usage and alongside my petty knife and 10inch Chef's I can accomplish 95% of what I need to do in a kitchen. It is actually a pretty useful knife shape. Maybe they didn't think we would know what one was and renamed it for sales. https://www.chefknivestogo.com/honesuki.html
Feb 5, 2019
Kavik
5531
Feb 5, 2019
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ExperimentalHard to say, even the manufacturer did barely lists any useful details. Can't say for sure if it's a single bevel with just one pic from one angle, but if i were a betting man, I'd wager it's really just a small, double bevel, general purpose knife.... A teeny chef, or a wide petty
Feb 5, 2019
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