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KTEN
62
Jun 22, 2016
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KTEN
62
Jun 22, 2016
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RDaneelMe personally I like carbon in the kitchen but I'm not a chef btw. Geometry makes a big difference compared to steel IMHO, although some steels suit certain geo well (and the intended style of use) more. I go more for carbon edge in Japanese style with less belly and medium length for how I cut so probably wrong person to ask; pull cut mostly,and slice more than chop so Japanese geometry and high hardness carbon suits that best. I use those stain resistant steels not necessarily because they are best but because of price, availability and workability/heattreat considerations plus when it comes to customs/small scale you can get a lot more out of things like niolox small scale (for instance less time between HT and cryo means no snap temper and better edge holding an so on, can't do that in commercial batch sizes). I notice compared to vg10 they hold an acute edge longer before have to take it back to the waterstones and better apex stability in small angles etc. I'm active on a lot of knife forums and some knifecentric chef forums and although shun and wustof are the common go-to some others trickle thorugh. eg. warther s35vn's seem to have fans at very good price for those in US, although I hate the finish I haven't seen in RL and heard it is smoother than looks ). I would like to try a HAP40 blade in the kitchen though which is as stain resistant as I'd need with most the pro's I look for in carbons without hte drawnbacks the unclad ones have (like taste when cut acidic stuff) .
ISK
552
Jun 22, 2016
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RDaneelAs far as stainless goes - there are some other high(er) end japanese knives made in AEB-L or 13c27n (relatively the same steel) it is often sold as "Swedish stainless" - This composition was originally developed for razor blades and is really top shelf stuff in the kitchen. There is also SG-2.
I personally have custom 210 mm Gyuto in AEB-L @ 62Rc Honesuki in CPM 154 @ 61 Rc Pairing knife in 1095 @ 62 Rc Utility/Slicer in 80crv2 @ 60 Rc
I personally have custom 210 mm Gyuto in AEB-L @ 62Rc Honesuki in CPM 154 @ 61 Rc Pairing knife in 1095 @ 62 Rc Utility/Slicer in 80crv2 @ 60 Rc
Shenanigans
175
Jun 24, 2016
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ISKThese look infinity better than the recent "Onion Rain" drop. They seem like a decent alternative to Shun for a slightly lower price. One of the frequent criticisms of Shun (at least early on), is that they treat their vg10 closer to the upper limits of it's ideal harness and it becomes both a little brittle/chippy and tricky to sharpen. If these are in the lower 60's HRC, they're still and few points higher than most western blades, shouldnt sacrifice much in edge retention, but should be a little more chip resistant and easier to maintain vs Shun vg10.
They also appear to be full tang and closer to a western-style handle if that sort of thing matters to you or you have an issue with the shun "D" shape (perhaps because you're a lefty).
Massdrop: in the future it would be useful if you guys included both a "choil shot": view from under then handle looking forward towards the tip like this :
as well as a "snipe shot" looking straight down from above the spine like this:
They also appear to be full tang and closer to a western-style handle if that sort of thing matters to you or you have an issue with the shun "D" shape (perhaps because you're a lefty).
Massdrop: in the future it would be useful if you guys included both a "choil shot": view from under then handle looking forward towards the tip like this :
as well as a "snipe shot" looking straight down from above the spine like this:
ISK
552
Jun 24, 2016
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Shenanigans@Shenanigans Good idea about the photos - thanks! The Rain series is a good entry level set-up and these are certainly a step up from there (they are full tang - oval shaped handle). I personally prefer knives with a slightly lower than maximum Rc hardness for the exact reasons you stated. I prefer edge stability/sharpen-ability over higher hardness.
kalieaire
128
Jun 25, 2016
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RDaneel@RDaneel Is stain resistance really a big issue?
I can see that being an issue if the owner rarely cooks and lives in damp conditions.
I find that I cook and I wipe down my knives a lot so I don't really see stains. They might discolor, but that adds character since a clean knife is an unused knife.
I totally use my knives. :P
I can see that being an issue if the owner rarely cooks and lives in damp conditions.
I find that I cook and I wipe down my knives a lot so I don't really see stains. They might discolor, but that adds character since a clean knife is an unused knife.
I totally use my knives. :P
RDaneel
48
Jun 25, 2016
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kalieaireYes, stain/rust resistance is key. My wife will use the knives, and she isn't great about wiping them down. My Takeda is pretty discolored from slicing lemons and sitting for 15 minutes. I'd rather just have stainless and not sweat it. The Knifeforums.com Hattori gyuto is my favorite knife, and I'm always looking for options like it.
kalieaire
128
Jun 25, 2016
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RDaneelyeah dood, happy wife happy life. XD
Though, is she a knife snob too??
I think a Misen would be a high quality, easy to sharpen, stain resistant, wallet-friendly choice which performs as well as the expensive stuff that you can baby a lot less to get the job done with less fear.
Though, is she a knife snob too??
I think a Misen would be a high quality, easy to sharpen, stain resistant, wallet-friendly choice which performs as well as the expensive stuff that you can baby a lot less to get the job done with less fear.
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Work out cheaper for you guys (I'm not in US) compared to JapanChefKnives site prices where I saw these but you could do better than Kanetsugu IMO for similar coin. Plenty of others on JCK site you could massdrop poll on and maybe get cheaper. If you wanna spend more for really good blade do yourself a favour and save for a Murray Carter blade.