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Product Description
Named after a legendary 16th-century Japanese samurai, Kanetsugu Saiun Damascus Kitchen Knives are handcrafted in Seki City—the cutlery hub of Japan. Each knife in the set is made from a cobalt VG-10 steel core that is forged with 33-layer Damascus Read More
To the 1-star review about holes appearing on the edge, possibly due to putting them in the dishwasher... Why would you think that it's OK to put these nice kitchen knives in a dishwasher? Hand wash only!
Does anybody know if the Gyotu or the Santoku models are a single or double bevel? Just dont want to make the same mistake I did on a previous Japanese kitchen knife.
I have a question to Massdrop. Just found that my order cancelled. Hmm. I did not cancel the order. I joined on 12/31. Received confirmation on 1/1. Found that Refunded on 1/16. Is there anything going on?
Ip068Right. Looks like I asked the question, and got email that it was indeed cancelled by Massdrop.... If it is backordered or delayed as we have in some cases, does not mean it should be cancelled. IMO, I prefer to cancel myself or agreed to wait.... whatever works....
So these seem to be pretty decent knives? I know some people have an issue with the price, but aside from that, good? They have all good reviews minus one person that is putting them in the dish washer and complaining of corrosion.
UsrnameUnknownI have the paring and 9" gyotu, they are comfortable to use and easy to clean. VG-10 is a good steel, and although it is not a 'super steel' like you can get on a number of Japanese knives, it is also pretty easy to sharpen. If you really beat your knives up (butchering, or cutting on a crappy board) then you might want to spend a bit more for a tougher steel. These have held up well for me during 6+ months of regular use - some dulling but no chips or folds in the edge. I also own some fancier carbon steel knives that I love, but stainless is really convenient and worry-free.
Damascus is esthetic. These are, IMNSHO, over priced. Perhaps my Konosuke was, too. VG-10 is fine, but there are certainly better steels for cutlery. Hi carbon steel will get much sharper, much easier than stainless. You have to be willing to take care of it. $70 for a paring knife? Not on my shift. Chefknivestogo has an extensive collection if you would like to see a range of what's available.
You are a pretty damn nice person to give away the Shun as they are pretty awesome knives. I meant that as both a compliment and not.... not sure which model Shun you are talking about by my Shun "damascus" chef knife is my go to. It stays sharp, it doesn't rust and it feels and looks great.
I'm pretty sure that's the definition of a great cooking/kitchen knife...but hey...what do I know. It's just what I "think".
Now if you were talking about the Massdrop Apogee Kiritsuke then I would be much more apt to agree if you were saying it was an overpriced low quality product. However these Saiun's are not that.
SantiagoDracoI cannot comment on the quality of Saiun. I have no experience. I will try to figure out the model that I gave to Robby. If I can't, I will post a picture.
Received my knives today. All I can say is, Massdrop, WTF were you thinking when you packaged these? Box is HUGE, ALL the knives are flopping around and crashing into each other. None were properly sealed and there is a massive amount of empty space in the box.
What a joke. Wait for weeks for an expensive set of knives to receive this crap. Not the first time either. MD's QC is going downhill quick.
HunamThis drop is for roller skates. You can pick from various sizes. Like wtf right?
I should also add that it's also limited to adults 18 years or older. You might not qualify :/