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Could anybody tell me how much the base price for this drop was?
Massdrop-guys, why the santoku knife is not in option list when I'm joining? Can you fix it?
Once again, the 5 inch santoku is shown on the drop page as an option, but not available when i go to join the drop. This same thing happened last time and I notified mass drop of the inaccuracy. How does it not get fixed next time the drop goes live??? It's annoying, because that is the only knife shown that i want to purchase.
Is this another one of those cheap Chinese made knives, using a Japanese steel?
kowala
just because something is made in china, it doesn't mean it's not well made. either way, better chinese-made with japanese steel than japanese-made with chinese steel.
theMZA
Does japanese use chinese steel?
I wish the 5 inch santoku was avaliable.
Is the 5 inch santoku not available in this drop?
Bknguyen
To specify, it doesn't show up as an option when joining.
Is this china made? Currently the only thing stopping me from buying. Judging by the name "Zhen" I'd assume so...
Everyone seems to be disappointed by other things while I'm amused by "slippery and hot kitchen. "
Why are people obsessed with true "Damascus steel?" Modern steel is better and I'm pretty sure the word "Damascus" refers to the pattern, not the steel type. I mean it says VG-10 for fucks sake. Don't let the "not true Damascus steel" comments deter you from buying the knives. They have good reviews on Amazon and are cheaper here. For example,
ZHEN Japanese VG-10 67 Layers Damascus Steel Chef Knife 8-inch Cutlery https://www.amazon.com/dp/B00CRVYJSY/ref=cm_sw_r_cp_apa_8aqeAbMV24QTH

I say go for it. I bought the santoku knife.
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if it can out perform, then why does the american bladesmith society require a damascus steel forging for their most intensive knife test? Not saying modern monosteel isnt great, 52100 is incredible stuff, but generally composites are more advanced materials and a damascus steel is like a composite.

http://www.americanbladesmith.com/uploads/file/Testing/MS%20Test%20FINAL%204-24-2010.pdf
theMZA
Performance is a very broad term. It could be cutting, edge stability, toughness or even corrosion resistance and so on. As we are talking about kitchen cutlery here I assume we are talking about kitchen work, which involved cutting a lot of soft material, and we ain't butchering much.

Factors affecting cutting performance in descending important: blade geometry, heat treatment, blade hardness and abrasion resistance. Here, we have a dilemma: do we want an easy to sharpen knife that takes a fine edge on a thin stock? Or a thicker blade requiring less maintenance, but cut worse? Only then we would consider the steel of choice. I prefer monosteel because when they are heat treated well, it is just so predictable, and overall performance is constant, yet my main concern - because I am lazy - is corrosion resistance. My Skyline would rust randomly. Some say a compromise would be laminated steel (much more consistent). Yet I still prefer monosteel because I am lazy. This is the performance I ask for, maybe not everyone. I admire people using carbon steel kitchen knife.

ABS is a test of the smith's skill, that include ductility as well - which is not really required if we are talking about 3" pocket knife. Again I prefer AEB-L over 52100 because 52100 would rust if you watch Waterworld with it. NASA replaced 52100 with Z-Finit/LC200N for ball bearing AFAIK,
To me one reason for buying Japanese knife is their knife-making history, particularly the technique borrowed from making katana. Could anyone educate me on the reasonableness of buying a Taiwanese made Japanese knife which doesn't bear such technical history?
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It doesn't if they both come out of factories using roughly identical techniques. I'm not an expert on knife making but what about handmade ones?
xiaoqiz
I'm actually waiting on two handmade knives, but they are far more expensive than most factory knives. I've already paid for one of them and it was over $2k. That being said neither of the makers have any family history of knife making, but they are both on their way to becoming masters of their craft if not masters already.
is the 6.5inch butcher knife actually a Chinese cleaver? On amazon, it says that you shouldn't chop bones with that knife.
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True, I meant whether it is a vegetable cleaver then.

BorutosDad
It porbably is cause of the VG-10. Bone is a relatively hard substance thats is chalanging for knives. VG-10 is a hard metal which lends itself to a nice sharp edge and longer edge retention. That being said its also one of the more budget friendly hard metals when compared to blue steel and aogami super. While this isnt saying that VG-10 is bad i have just found it to be a little on the brittle side occasionally having small chips on the cutting edge.

Whith all that being said the VG-10 would easily cut through the bines but my endure some damage in the process. Just keep that in mind when using it on bone or other hard goods.

A more traditional bone cleaver might be made of a softer metal which could take the abuse better or just a better metal structure to deal with it.

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