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BEARSxARExPEOPLExTOO
211
Jan 10, 2017
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Also, can anyone find this on amazon or some other website with reviews or prices to compare to? Massdrops prices are most likely higher. Like always...
Lamphare
20
Jan 10, 2017
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BEARSxARExPEOPLExTOOApparently I couldn't find them sold in USD.
And assuming they are CV 665 santoku and CV 669 petty knife, I found the following items on a Japanese online retailer
https://www.dena-ec.com/item/244424592
https://www.dena-ec.com/item/244424602
The santoku is priced at 7560 Yen, Google says that's $65. And the petty knife is 5940Yen, which is $51. They have Japanese sales tax on the included too.
I bought knives from Japan before, and they should entail anywhere from $5 to $20 shipping to continental US each, unless you want it in a couple of days lol.
edit:typo
edit:typo
Lamphare
20
Jan 10, 2017
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BEARSxARExPEOPLExTOOOh by the way they are made in Japan, in Gifu prefecture.
BEARSxARExPEOPLExTOO
211
Jan 10, 2017
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LamphareInteresting. So do you think this is a quality knife? Is it worth it for the price? I don't have much experience with chef knives.
Lamphare
20
Jan 10, 2017
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BEARSxARExPEOPLExTOOTL;DR
Honestly, I can't be nearly as helpful on the culinary and practical aspects as the pro chefs on this discussion board.
But as an engineer what I can tell you is, by the information on the Masazumi website, these knives are of a better product line of theirs. They use what is called VG stainless steel. Personally I only get non-stainless carbon steel (white steel they call it) knives from Japan cuz they suit my need. Harder, more brittle, but wears down very slowly and can be easily sharpened. Virtually no rust resistivity. VG steel is slightly less rust resistant than usual stainless steel but is comparably hard and tough, a bit more ductile and wears quicker than the white steel. It WILL chip against bones!
Santoku is similar to western chef's knife and it's probably too thin for dissection, don't quote me on that hehe. I'd say if you consider it a saving, it might be a nice alternative to some mid price range big brands like Tojiro.
ShilvioDLinton
3
Jan 11, 2017
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BEARSxARExPEOPLExTOOI use a Miyabi. I like the balance and sharpness. I haven't needed to sharpen
http://cdn.cutleryandmore.com/products/large/27823.jpg
http://cdn.cutleryandmore.com/products/large/27823.jpg
Lamphare
20
Jan 11, 2017
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ShilvioDLintonI've a miyabi too and I love it. It doesn't felt like needing to be sharpened, but I do it once every few months just to keep the edge.
runtrails
10
Jan 13, 2017
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LamphareI too have a Miyabi chef's knife. It's my favorite knife for almost everything. Sharpen once a month or so.
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