Chef’s Knife

TechsasJim

https://www.amazon.com/KATSU-Kiritsuke-Chef-Knife-Handcrafted/dp/B07V4BWLG2/ref=sr_1_9?dchild=1&keywords=katsu&qid=1609857939&sr=8-9


I received this as a gift and have been really happy with it and is just above your price range.   Darn sharp and stays sharp for a very long time.

My traditional go-to knives are/were Wusthoff and Henckel.    

Langner91

Will one of you Misen fans "refer" me?  I get 20% off and you get $20.  Seems like a great deal and I would like to order one of their knives.  

PM me for details. @piney, @vb4677, or others?

Canadianegger2020

Wustof all the way. I love and have Japanese knives , Shun and Global but the work horse is the Wustof. The Japanese are sharp but they are brittle and need much more care. 

stlcharcoal

Canadianegger2020 said:

Wustof all the way. I love and have Japanese knives , Shun and Global but the work horse is the Wustof. The Japanese are sharp but they are brittle and need much more care. 

Exact opposite for me.....I had a dozen wusthofs I had to run through my chef mate every month.  I have had the Shuns for two years now, and all I have to do it hone the on the steel and they're good to go.  No chipping or any issues.

odie91

fishlessman said:

im a fan of the gyuto chef knives, more of a slicing chef knife verse the german style rocking chef knife. also like the harder steels, theres lots of vg1's and vg10's out there in the hundred dollar market. these knives are unusually light in hand compared to a regular chef. these are alot harder to sharpen...someone took one of mine to a diamond stone thinking they were doing me a favor, bevel angle is now wrong, diamond stones add small chips to these, will take me a week of sundays getting the edge back. half my knives are really old basic carbon steels that take a very sharp edge in minutes so be careful what you want and expect with your purchase

What are you using to sharpen vg10 then?   I had heard the opposite - that diamond is one of the stones that does effectively sharpen vg10 because a lot of the natural stones will selectively grind away the softer composition of vg10 leaving the harder composition to just break off as you sharpen 

odie91

Or maybe I’m confusing that with s30v?

Meeeshigan22

JA Henckels Zwilling Pro 7” chef knife is on sale for $50 right now. Their 8” has been my workhorse for years. For 50 bucks it’s a great value, $180 knife.

stlcharcoal

Vg max = vg 10 apparently.  

Seriously, I haven't sharpened my shuns in the 2 yrs I've had them.  I have a set at home, and a set in the office to demo and they are interchangeable.   I just ran the home set down the honing steel and they slice through paper like the brand new ones.  Great knives for the money. 

GrateEggspectations

stlcharcoal said:

Canadianegger2020 said:

Wustof all the way. I love and have Japanese knives , Shun and Global but the work horse is the Wustof. The Japanese are sharp but they are brittle and need much more care. 

Exact opposite for me.....I had a dozen wusthofs I had to run through my chef mate every month.  I have had the Shuns for two years now, and all I have to do it hone the on the steel and they're good to go.  No chipping or any issues.

When @Canadianegger2020 says “brittle and need much more care,” I anticipate he’s talking about carbon steel and not VG-10.

RyanStl

I believe he means the extra hardness of Japanese knives makes them more brittle and delicate.  German steel is softer and won't likely chip if you hit a bone or use wrong kind of cutting board. The softer steel edge will just fold and need more honing and sharpening.  However, after using a nice Japanese knife, my old Germans feel like driving a Ford Taurus vs an Alfa Romeo.

Canadianegger2020

stlcharcoal said:

Canadianegger2020 said:

Wustof all the way. I love and have Japanese knives , Shun and Global but the work horse is the Wustof. The Japanese are sharp but they are brittle and need much more care. 

Exact opposite for me.....I had a dozen wusthofs I had to run through my chef mate every month.  I have had the Shuns for two years now, and all I have to do it hone the on the steel and they're good to go.  No chipping or any issues.

  I have never sharpened my Wustof but use the Steel before every use .  Very sharp so far.  Its about 3 years old . I do rotate it between by Shun knives. I agree with honing the Japanese frequently also.  The Wustof is far more robust for me and I prefer the weight myself but to each his own.

Canadianegger2020

GrateEggspectations said:

stlcharcoal said:

Canadianegger2020 said:

Wustof all the way. I love and have Japanese knives , Shun and Global but the work horse is the Wustof. The Japanese are sharp but they are brittle and need much more care. 

Exact opposite for me.....I had a dozen wusthofs I had to run through my chef mate every month.  I have had the Shuns for two years now, and all I have to do it hone the on the steel and they're good to go.  No chipping or any issues.

When @Canadianegger2020 says “brittle and need much more care,” I anticipate he’s talking about carbon steel and not VG-10.

GrateEggspectations said:

stlcharcoal said:

Canadianegger2020 said:

Wustof all the way. I love and have Japanese knives , Shun and Global but the work horse is the Wustof. The Japanese are sharp but they are brittle and need much more care. 

Exact opposite for me.....I had a dozen wusthofs I had to run through my chef mate every month.  I have had the Shuns for two years now, and all I have to do it hone the on the steel and they're good to go.  No chipping or any issues.

When @Canadianegger2020 says “brittle and need much more care,” I anticipate he’s talking about carbon steel and not VG-10.

   Sorry , yes that is what I was referencing . 

Khomini

I prefer Chinese and Japanese knives for kitchen chefs. Chinese knives are low-priced but durable and sharp. The best quality of Japanese knives. With a Japanese knife, you can work all your life. Japanese knives are durable sharp strong.

fishlessman

odie91 said:

fishlessman said:

im a fan of the gyuto chef knives, more of a slicing chef knife verse the german style rocking chef knife. also like the harder steels, theres lots of vg1's and vg10's out there in the hundred dollar market. these knives are unusually light in hand compared to a regular chef. these are alot harder to sharpen...someone took one of mine to a diamond stone thinking they were doing me a favor, bevel angle is now wrong, diamond stones add small chips to these, will take me a week of sundays getting the edge back. half my knives are really old basic carbon steels that take a very sharp edge in minutes so be careful what you want and expect with your purchase

What are you using to sharpen vg10 then?   I had heard the opposite - that diamond is one of the stones that does effectively sharpen vg10 because a lot of the natural stones will selectively grind away the softer composition of vg10 leaving the harder composition to just break off as you sharpen 

sharpened two hard knives last weekend. a vg-1 which is slightly softer than a vg10, used an extra extra fine diiamond then smoothed it out on a black surgical arkansas stone. wont lie, it takes time,  the other was a sharp s90v blade, took it from sharp to extremely sharp on the surgical black stone

jdMyers

have it made to exactly what you want.

Khomini

very best chef knife set, sound design.

Grogu

If you want ultimate control of the design, you make them yourself 😋

jonessteave

There always seems to be a mystery behind Damascus steel and knives. I've looked into the process of making the steel and the layers, a minimum of 300 folds, that create this very durable metal. The metal is forged from 1095 and 15N20. My understanding is that the swirls seen on the blade are the different metals that were forged together and come out after an acid etching. Damascus steel knives seem to bring a premium damascus steel kitchen knife. Are these knives worth the cost? I don't see any of the knife makers on the forum talk or make Damascus steel knives. Is the process too time-consuming? What are your thoughts?

Canugghead

^^^ always a link, lol

BeeDeeBGE

I just bought this.  Had good reviews, but it's been rainy so i haven't got to use it yet... 

https://www.amazon.com/dp/B08WR77VFF 

lousubcap

BeeDeeBGE said:

I just bought this.  Had good reviews, but it's been rainy so i haven't got to use it yet... 

https://www.amazon.com/dp/B08WR77VFF 

Welcome aboard and enjoy the journey.  Above all, have fun. 

I think the knife will handle the rain and if it's raining inside then...

GrateEggspectations

I’ve already posted this in the buying thread. But for the sake of thoroughness, I am posting again here. 

Am loving this knife so far. 

Fujiwara Denka No Hoto. Rockwell hardness in the 65-66 range. Hand made from start to finish - even the SS cladding, which is generally outsourced by almost all other manufacturers. Originally wanted the Wa (Japanese) handle, but after seeing an interview with the maker in which he expressed a preference for the Yo (Western), I instead picked a knife that honoured his favoured specs. 

Have some other pieces, but none hold a candle to the above. 

HeavyG

Canugghead said:

^^^ always a link, lol

Spambots gotta do what spambots do!

Ybabpmuts

Why is all that rice around your knife. Jeesh, If I was going to market a knife I wouldn't sprinkle rice around it. You should have  little pieces of lunch meat. Don't let me be that smartest one between the two of us.

GrateEggspectations

@Ybabpmuts

The rice just helps keep the knife dry. Carbon steel rusts easily, so keeping rice around it absorbs all of the humidity. 

The same principle applies to b00b sweat, so if I am remembering your past posts correctly, you might want to consider sprinkling some in the bras of your kin. 

lousubcap

@GrateEggspectations - I am feeling the vibes here but I will remain strong and just roll past that beautiful knife. 

Ybabpmuts

@GrateEggspectations

Why does it always come down to boob sweat? This past week was hot as hell, and I've never felt like I should have a gutter in my under pants like I did last Thursday. It was hotter than the devils ball bag, and no amount of fabric can absorb that and not smell like the devils sphincter. I had a date scheduled for Friday, but I was pretty sure by then, I'd still smell like the devils ass so I put her off, not for any specific timeframe because I knew it would come down to touching my bum each morning and smelling my fingers

.it a day to day thing. Boob sweat pales in comparison 

YukonRon

When My Beautiful Wife’s mother passed a few years ago, after cleaning her home, for donation, she brought home a box of memories. 

One of the memories, was an old riveted wooden handle beast of a knife, her great grandfather used while being a butcher in Chicago. It had not been taken care of and was in sorry shape. 

After brining it back to life, by cleaning, sanding and polishing, it has become a favorite. It is a bit heavy, but it is a great multi U.S. tool in the kitchen. I have done a ton of trimming with that thing, and it glides through whatever I am prepping for a cook. 

I also have Japanese knives, which I also use, but this old wooden handled knife does the job.

GrateEggspectations

YukonRon said:

When My Beautiful Wife’s mother passed a few years ago, after cleaning her home, for donation, she brought home a box of memories. 

One of the memories, was an old riveted wooden handle beast of a knife, her great grandfather used while being a butcher in Chicago. It had not been taken care of and was in sorry shape. 

After brining it back to life, by cleaning, sanding and polishing, it has become a favorite. It is a bit heavy, but it is a great multi U.S. tool in the kitchen. I have done a ton of trimming with that thing, and it glides through whatever I am prepping for a cook. 

I also have Japanese knives, which I also use, but this old wooden handled knife does the job.

Can we see a picture?

There are few things in life that I get more satisfaction from than restoring something that, while a quality item, looks otherwise ready for the garbage. 

Annually, I sharpen my M-I-L’s set of Tojiro kitchen knives on water stones. When I did so last week, her petty was badly chipped, with a huge section of the tip having broken off. She explained that she almost threw it out, but instead opted to retain it in case I could repair it. Some elbow grease and an hour or two later, her whole set was in tip-top shape. I even hydrated and waxed the wooden handles. A little work can yield great results. Wish I had documented the process. 

YukonRon

I will attach an image soon. I wish I had taken a “before” picture, as it was hideous, now, while not perfect it is certainly less hideous.

Very cool that you are able to work out the issues of the m-I-l cutlery,

I sharpen knives for folks now since Nolaegghead shared a purchase he made with a certain knife sharpener I dare not speak of in my house because My Beautiful Wife has unfavorable comments about my continued spending money related to our BGE’s  she can’t possibly correlate as an absolute must have. Static level is high.