Such an amazing knife at a wonderful price, kitchenware direct ebay deal. Original eBay CGIFT20 deal
Blade type: Laminated
Blade construction: VG-10, clad in stainless Damascus
Blade hardness: HRC 61
Blade length: 15cm
Edge: Double ground @ 16 degrees
Handle: D-shaped impregnated Pakkawood
Tang: Full
Origin: Japan
Cleaning/care: Dishwasher safe, handwashing recommended
Warranty: Lifetime
I have this knife. Don't buy it if you're left-handed (like I am), the handle is shaped for a righty see picture.
Also if you don't have any idea how to take care of a knife, go buy a Kiwi brand from a chinese super market as this knife isn't for you.
Agree with you mate.
I had a Tojiro, excellent knife, but I struggled to sharpen it with a stone.
I hated the idea of butchering the Tojiro with my bad sharpening technique so i went with Kiwis.
They're not as nice to use (they're lighter, and stick more) but they're just as sharp and cost next to nothing.
I would encourage you to try. Its very difficult to really damage it if you follow some of the videos that were mentioned to me previously. When i tried i found that this helped:
Sharpening one way only, from the direction of the spine to the edge
Stropping it when you finish
Using a 1000 grit stone first, then 3000 stone
I had to sharpen my tojiro within a week after getting it, because i felt a burr forming in one part of the edge. First time doing it i spent about 30 mins and the edge is back to shape.
I love japanese knives.
I would love to pick up the skill, as i have all the materials, and knives.
but for everyday, I just don't dare, my hands are not delicate enough.
Maybe next time i'm over there i will take some lessons from a pro.
*waiting for another jetstar sale, or even better Qantas straight to Narita.
PS: to everyone else reading.. once you go jap (knives) you never go back..
the best way to sharpening knives is practice..
just grab a cheap knife, a stone (ideally from course to rough) and practice the hell out of it..
use sharpening rails if your need to.. over time, you will develop a feel for it and then you won't need them anymore.
I went from someone who had no idea how to sharpen to now getting edges on cheap knives that is just as sharp if not sharper than a factory produced Shuns
I would love to pick up the skill, as i have all the materials, and knives.
Just need to practice on your Kiwis, you'll get it eventually.
Something like this will really help get an idea of what's happening with your technique
I have this knife in a Shun 5 piece. Great knives, very sharp, love the handle shape and the wood grain as it ages.
Do not use a standard sharpener or honer on these - Japanese edge angle.
15cm is very short for a general purpose every day chefs knife. I'd say just by virtue of its length it is a paring/utility knife.
Further the core of this blade isn't the sg-2 steel shun put in their higher end knives, its a vg-10 core. You can get VG-10 core knives with 270mm blades for a lower price than this (granted the fit and finish won't be as fancy).
Quite a long paring knife @ 15cm haha
But yes, I agree, 15cm is a bit short as a chef's knie
The knife is perfect for Parliament House with all the backstabbing that has been going on over the past couple of years.
I have this knife. It is so sharp that just resting it's weight on you finger may break your skin…
If you are not used with using a pro knife you better invest in a mesh glove for cutting.
it's a brilliant knife, retains it's sharpness for a long time too
I found that the sharpest knives are safer to use. accidents happen when you struggle to cut something.. at least for me.
Very true. Use a lot more force when your knife is knackered. I seen a bloke boning some beef with an old crappy victorinox struggling a long and boom boning knife in thigh. Pushing hard slipped came straight out and at himself
I was going to say but people have previously mentioned. this knife is too short. Its not very good value. The Kasumi knife i posted last time was a 21cm for around this price.
Better off buying a 21cm Tojiro DP. I havent used my kasumi yet, but even by "normal people" standards, the Tojiro is razor sharp.
Both the tojiro and shun use the same steel hardened to about the same level, so both blades will take whatever edge you decide to put on it, and will hold that edge for about the same length of time. So in deciding between the two, that only leaves blade size/geometry, handle shape, fit-and-finish, and of course cost.
If you want something thats a little different, look here:
Tamahagane 35 Layer Damascus Steel Knives, hand forged in japan by the Tamahagane family.
The 27cm is ridiculously cheap. I wondered if it was a mistake.
The 24cm Chefs knife also 35 layer damascus steel is going for $120.
The 27cm is ridiculously cheap. I wondered if it was a mistake.
Well it is 27cm. Not many kitchens are that big of a size to handle 27cm of awesomeness.
Time to upgrade the kitchen. Ill look for some renovation deals.
Tamahagane is a word for Japanese steel. It'd be a very unusual family name indeed.. sounds like marketing spin to me. Though I can't find any mention of the "Tamahagane family" in the ebay listing.
That aside, they seem to use a lesser steel than tojiro/shun. On superficial inspection seems like these guys are a form over substance manufacturer, aimed at the Western market. Tamahagane is such a ubiquitous term for Japanese crucible steel, and -san such a common honorific I doubt you could successfully market such a brand to a Japanese-speaking market.
yup. this is marketing.. I came across these in a catalogue.
long story short, these days, when you go to a funeral in japan, you need to pay some money, and you get to choose a "present" from a catalogue.
usually cheap stuff, tamahagane bochos are there.
yeah you might be right. It might be just slip of the tongue from the chef depot guy.
the "San" in this case isnt an honorific, its the japanese way of saying 3, hence the 3-Ply steel. They have two categories in the "San" range, the normal San, and the Kyoto (which is their damascus folded steel versions)
haha that makes a lot more sense than "Mr Steel"
Cleaning/care: Dishwasher safe, handwashing recommended
It is a bit expensive for a kitchen knife. Treat it like a weapon if it is that sharp.
Is this seller even included with the 20% promo they are running?