This was posted 6 years 3 months 30 days ago, and might be an out-dated deal.

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Damascus Japanese Kitchen Knife: Paring 8cm $16.20 (Was $49.95), Chef's 15cm, Santoku 18cm $27 (Was $99) & More @ The Good Guys

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Damascus Japanese Kitchen Knife: Paring 8cm $16.20 (Was $49.95), Chef's 15cm, Santoku 18cm $27 (Was $99) & More @ The Good Guys
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Being Askhole on 23/08/2018 - 07:48 thegoodguys.com.au (6432 clicks)
Last edited 23/08/2018 - 21:11 by 2 other users
GET10

Huge price drop on these ones as per pricehispter. Enjoy :)

Use GET10 for a further 10% off.

Sharpened using the same techniques as those used to make Samurai swords, Damascus knives undergo a process of lamination where the super-hard carbon steel core is layered with 67 coatings of stainless steel for a distinctive blade that is strong yet flexible with a superior cutting edge. This multi-layering technique is believed to have been discovered in Damascus around 300BC hence the name eventually making its way east to be perfected by Japanese sword-smiths where the blades finish was aptly named kasumi-nagashi or floating mist. Full tang with an ice-tempered blade, each beautifully balanced knife has a riveted handle that gives you excellent precision and control

We reserve the right to require proof of age before a knife can be purchased. It is an offence to sell a knife to a person under the age of 18 years in VIC, WA & NT and under the age of 16 in SA, NSW & ACT.

All 7 discounted items

Also. Similar discounts on Other Brands knives

Brand
Lakeland ( 23 )
Furi ( 8 )
Damascus ( 7 )
Wiltshire ( 5 )
Stanley Rogers ( 4 )

Original GET10 10% off Deal

Home & Garden Knife

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The Good Guys
The Good Guys

closed Comments

  • Yaren24 on 23/08/2018 - 07:51

    Just curious though if anyone got these, how do they compare to Victronix in terms of sharpness? Thx
    p

    • Hydress on 23/08/2018 - 08:36

      I'm really happy with it's sharpness. Can't compare to Victronix aside from their little knives - which I hate.

    • garage sale on 23/08/2018 - 08:55
      +5

      all knives loose their edge, and all are sharp out of the box.
      japanese patterns have a finer bevel so will be sharper when sharpened but not stay sharp as long as the victorinox ….it’s a trade off between durability, sharpness and ability to hold and edge.

      i own shun in japanese patterns and victorinox in western patterns.

      the other issue is the steel alloy eg is it hard and chips but holds edge well or soft which makes it easy to sharpen but doesn’t hold and edge as long.

    • OzBragain on 23/08/2018 - 09:56
      +10

      Sharpness of a new knife doesn't mean much, they will all dull and need maintenance. Regular honing (steel, ceramic rod, strop etc) will keep the edge sharp, straight and reduce chipping.

      Depending on use, sharpening may be required anywhere from once a month to once in six months. If you're not interested in learning how to use stones then something like the Ruixin can give you a great edge without much of a learning curve.

      If that's too much effort then a Global Minosharp 2 stage is probably one of the better pull through sharpeners.

      Hardness of the blade plays a part in maintenance too. Harder steel might sound like the best option because it should take a finer edge and hold that edge longer but keep in mind that it's more difficult to get the edge on there and is more prone to chipping (which means a lot more work to get the chips out). While the relatively softer steel brands like Victorinox will dull quicker, it's much easier to maintain and not a bad option if you're just starting out.

      Stay away from knives with a big chunky bolster. They can't be sharpened all the way to the end and up with an edge that doesn't contact the cutting surface which makes chopping herbs etc a real pain.

      These claim to have a VG-10 core (very hard) which is generally a good compromise. Having a majority softer metal with a harder core means you can still get a fine edge without too much work.

      • dsp26 on 23/08/2018 - 13:34

        I totally agree with this and also have the Ruixin to sharpen even my shit knives.. it's the only way to consistently do so as my hands don't have 30+ Japanese sushi maker years of expertise to muscle memory the angles.

        Unfortunately, wild sharpening angles below 15degrees don't entirely work for stainless steel.. maybe VG10 as it is the hardest of stainless. This is because the lowest common denominator of pin-point sharpness of the edge is dependent on the atomic structure of the metal.

        "Damascus" designs are a good household level compromise/innovation to quality as the core metal is 'GENERALLY' VG10 or harder non-stainless carbon steel, but covered in layers of a stainless steel.

        See this article/table for grading:
        Source; https://www.japanny.com/pages/japanese-knife-blade-steels

        As "Cromova" steel is specific to Global knives, therefore these will either have the slightly inferior "X50CrMoV15" stainless carbon or better than the overhyped Globals knives that always pop-up here.
        Source: https://www.knivesandtools.com/en/ct/steel-types-for-kitchen…

        EDIT
        Screw it, I can just make out the imprint on the knife and its rated HRC61 therefore it is VG10. So to fellow ozbargainers.. this shits on Global knives.. hands-down!

    • Hasbulla on 23/08/2018 - 10:32
      +1

      Victorinox btw, not Victronix.

      • garage sale on 23/08/2018 - 17:59

        the steel alloy is much harder on these it's VG10, I picked mine up today …. hope TGG get some more in, shelves were fairly empty for things like the 20cm chefs knife, bread and santuko….lots of paring and filleting left though.

  • SBOB on 23/08/2018 - 07:57
    +2

    "Sharpened By Techniques Used to Make Samurai Swords"

    how could you not want one ;)

    • Diji1 on 23/08/2018 - 11:28
      +3

      "Rubbed with a rock" didn't sound as dramatic nor did it associate this knife the stupid bullshit around samurai swords that people pick up from movies and cartoons.

  • AussieGargain on 23/08/2018 - 08:01
    +4

    I’d be interesting that Damascus Japanese Knifes made in China

    • steinmeister on 23/08/2018 - 08:08
      +3

      Damascus refers to the technique employed in folding the steel during forging, not the place the knife is made…

    • Fresh0ffTheBoat on 23/08/2018 - 09:05
      -6

      God Made This World and Everything is MADE IN CHINA :)

    • [Deactivated] on 23/08/2018 - 09:06
      +3

      You are interesting to your mother.

    • peter000 on 23/08/2018 - 09:09

      They are indeed….

  • Hardicus on 23/08/2018 - 08:15
    +5

    Does it make me run faster?

    • Pielo on 23/08/2018 - 08:17
      +27

      If someone is chasing you with one of these? Probably, yes.

      • Caped Baldy on 23/08/2018 - 08:22
        -3

        whoosh

      • kwetty on 23/08/2018 - 08:54
        +5

        profile pic checks out

    • Meconium on 23/08/2018 - 14:37
      +1

      I can dance all day

  • cpho on 23/08/2018 - 08:34
    +1

    Not Damascus knives, but their forged 5-knife set for $30 is good value

    • garage sale on 23/08/2018 - 09:03

      i had a set and sent them back, found them to be heavy and a bit large in the handle, but it’s a personal ergonomic thing, but $30 you can’t go wrong …..cost of the knife block and you also get knives.

      there is no mystery the alloy composition of these steels, and sometimes if it says german steel and it has the code it can means a german alloy formula not that the steel is smelted in germany. same with japanese steels which are higher carbon but more brittle than german alloy formulas.

  • Spets on 23/08/2018 - 08:45

    Santoku or Chef's knife for general use?

    • garage sale on 23/08/2018 - 08:57

      santuko is the trend for general use in japanese patterns …..it’s a cross between a vegetable knife and chef knife so is good for both ….. it’s the pattern that made japanese knives popular with western chefs.

    • Donkeyface on 23/08/2018 - 08:58

      chef's i guess. But the chef's listed here is a bit too short i think.

    • PvsNP on 23/08/2018 - 12:27

      According to Jamie, 90% of the time it'd be a Chef knife.
      https://youtu.be/5z_d0soK1cI?t=392

  • Taegukgi on 23/08/2018 - 08:56
    +3

    Might be 10% cheaper on VIP night.

    • Serpeant on 23/08/2018 - 09:03

      I wonder if this stacks?

    • Being Askhole on 23/08/2018 - 09:26

      Not sure but If that code works on these that would be nice

      • annimali8559499 on 23/08/2018 - 10:22
        +2

        It does work

        • Being Askhole on 23/08/2018 - 11:14

          Wow thanks mate :)

        • Da dpG on 23/08/2018 - 12:27
          -1

          how do you know?

        • Getshwifty on 23/08/2018 - 13:23
          +1

          @Da dpG:
          i just tried it in the cart and can confirm they stack

        • Da dpG on 23/08/2018 - 13:57

          @glamb: i tried before and it didn't work?

          omg i just realised its case sensitive

    • garage sale on 23/08/2018 - 18:00

      won't be much left on VIP night.

  • peter000 on 23/08/2018 - 09:07
    +13

    Be aware that these are NOT Japanese knives, but rather Chinese-made "Japanese-style" knives. I raised this issue with The Good Buys a few months ago but got the run-around and a magnanimous offer to give me a refund.

    • Sonca on 23/08/2018 - 09:18

      Chinese they can forge knife with an iPhone style. Chef never use Chinese knife

    • raiseyoursteaks on 23/08/2018 - 09:21

      Sometimes sellers like these blatantly claim this is made in Germany when WMF themselves issued an email to me saying that the The Diadem Plus range is made "abroad"

      https://www.ebay.com/itm/3pcs-WMF-Diadem-Plus-Saucepan-Set-1…

      • Quarn on 23/08/2018 - 12:59

        "Abroad" = Australian lingo "Overseas"…though KI,Tasmania etc are all overseas shrug

    • Serpeant on 23/08/2018 - 09:39

      So does the fact that these are made in China mean that these arent good for the home cook?

      • Diji1 on 23/08/2018 - 11:36

        No it's poisoness because it's Chinese. They poison everything and cannot make high quality anything.

        Or that seems to be the unspoken thing a lot of people allude to, personally I think China is at the front of the pack now as far as quality and will only improve that as the consequences of having 1.4 billion people to pick pHd's from becomes more and more apparent.

        • Salmando on 23/08/2018 - 13:13
          -1

          The problem work China is that they keep the good quality stuff they make to themselves, because they know they make more money selling junk products to other markets that enjoy a more disposable lifestyle.

          China male great quality items, for Chinese people.

        • brotherfranciz on 23/08/2018 - 15:00
          +2

          @Salmando:

          So you didn't hear about the baby formula scandal?

    • Janko on 23/08/2018 - 11:57

      Something smelt fishy here - they're simply too cheap (which Tomoe knives aren't) and having been burnt by a misleading sales practice before with TGG, wouldn't give benefit of the doubt here.

    • GregFiona on 23/08/2018 - 12:04

      I know exactly what you mean!
      It's like Chobani, the "Authentic Greek" yoghurt, initially produced in US by a Turkish guy and now made in Australia :)

  • superforever on 23/08/2018 - 09:14

    Extra 10% off tonight?

  • raiseyoursteaks on 23/08/2018 - 09:16

    Where is this made?

  • anglais on 23/08/2018 - 09:19
    +1

    I have the Furi Pro Cooks Knife and it's decent. Great price.

  • R4 on 23/08/2018 - 09:30

    Are these made in Japan?

  • batrarobin on 23/08/2018 - 09:58

    Which one is a good all-round knife? Lets say for a primary use of veggies cutting/chopping/slicing and occasional meat slicing.

    • Shwayne on 23/08/2018 - 11:28
      +2

      Santoku, which means "three virtues" which are slicing, dicing, and mincing.

  • OzBragain on 23/08/2018 - 10:04
    +5

    Neg for seller/manufacturer's false claims in description

    Sharpened using the same techniques as those used to make Samurai swords

    and misleading naming of the product. While technically correct, it's intentionally meant to mislead consumers into thinking these are made in Japan.

    That being said, if these have a VG-10 core and are decently put together then my guess is they're good value at this price.

    • batrarobin on 23/08/2018 - 10:23
      +3

      misleading naming

      Similar to your username.

      • OzBragain on 23/08/2018 - 10:28
        +2

        BS! I'm bragain all over the place :)

    • Janko on 23/08/2018 - 12:04
      +1

      If they're made in China, the VG-10 printing on the blade is probably fake too. Maybe even stamped instead of forged and etched. I'm wondering why Tomoe, the Japanese brand of repute and stamped on the blade, isn't highlighted in the ads.

      • EarlyBird on 23/08/2018 - 12:43

        I emailed Tomoe to ask them about their brand name appearing on Lakeland products a couple of weeks ago but I have not received a reply.

        • Ulysses31 on 23/08/2018 - 15:41

          If it makes any difference, Lakeland website says these are no longer available.

          Maybe clearing out, for said reason.

      • alayne on 23/08/2018 - 13:04

        Agreed, seems fake.

        If these knives are Tomoe, they are made in Japan and worth many times the price.

        https://www.tomoejapaneseknives.com

        Can someone verify they are made in China?

  • [Deactivated] on 23/08/2018 - 10:16

    I bought yhe 15cm chef knife at last deal through eBay, and I am happy so far. but I can't comment on how long the sharp edge will hold for, as I only had it for a month.

    one thing I can say for sure is that it effortlessly cuts anything I need (in food preparation that is)

    • Scab on 23/08/2018 - 12:36

      15cm chef knife

      That's not a chef's knife.

      • Quarn on 23/08/2018 - 13:03

        He begs to differ, a larger knife would be dangerous to handle.
        https://fancy-me.co.uk/baby-head-chef-fancy-dress-costume/

      • Ulysses31 on 23/08/2018 - 15:42

        Depends how big the chef & food is.

      • [Deactivated] on 23/08/2018 - 18:16

        who cares? that's what it's called in the listing, so people can understand which one I am taking about.

  • annimali8559499 on 23/08/2018 - 10:20
    +3

    Dont't forget to stack coupon - GET10 get 10% off, like i did :(

    Also Cash rewards for 3.5% back

  • SBOB on 23/08/2018 - 10:40

    Need something for trimming meat (bbq, low&slow etc)
    Anyone think this is a worthy purchase?
    Damascus Damascus Japanese Filleting & Boning Kitchen Knife 15cm Blade
    or have a better option?

    • sistermay on 23/08/2018 - 10:51

      Wants to know too ! Anyone can offer some opinion please ?

    • OzBragain on 23/08/2018 - 11:49

      Filleting & Boning Kitchen Knife 15cm Blade

      In OP's description links to the 15cm utility knife. This would be fine for trimming large cuts of meat but personally I prefer a bit longer in the blade around 20cm.

      You'll need something a more rustic (well not really but looks damn cool) for serving. I like to use a 14" Old Hickory when serving big hunks of meat. They're high carbon steel which means the steel needs to be cleaned fairly quickly and stored with a thin layer of oil. They're cheap and fairly rough in the finish but will last a long time if not abused. Mine (like many others) didn't come sharp but didn't take much effort to get a shaving edge on it.

    • Janko on 23/08/2018 - 12:12
      +1

      I wouldn't choose cladded, thin-bevelled VG-10 steel for boning - it's a great steel but still too easy to get microchips when hitting bone. Go for a lower hardness Victorinox or German knive which has the edge absorbing the impact by rolling over (and rectified with honing), instead of chipping. I'd go the Wusthof Classic if money is no object (highly regarded boning knife), or their cheaper stamped range, the 'Gourmet' if it is. As always Victorinox best bang-for-the-buck but ugly as f…

  • [Deactivated] on 23/08/2018 - 10:44
    +2

    Just an fyi, Damascus forging was invented in India. Westerners first encountered it on the middle east. It's got nothing to do with Japanese forging methods.

    • garage sale on 23/08/2018 - 18:05

      Japanese swords use the same method of folding steel …. have been doing it for centuries, they have their own name for it, westerners are more familiar with the term Damascus steel, which was also used to make shot gun barrels in the 18th and 19th century.

      • [Deactivated] on 24/08/2018 - 08:58

        sorry this is incorrect. damascus steel is so unique not just because of the folding but the metal content. it contains vanadium and other contaminant metals (besides iron) which creates its peculiar strength. japanese steel on the other hand was of VERY poor quality and needed their tamahagane method to reduce its brittleness.

        the actual method of folding for damascus steel is still unknown even after a few decades of metallurgical research.

  • cryptos on 23/08/2018 - 10:49

    Add code GET10 to title as it works online now.

  • frugalbat on 23/08/2018 - 11:25
    +6

    true Ozbargainers use Kiwi knives :)

    • ABA on 23/08/2018 - 12:03

      They are the best I have found so far. Never had to sharpen them.

      • spaceflight on 23/08/2018 - 13:02
        +3

        You just haven't realised how blunt it is. Or it was never very sharp when you got it.

        All knifes need sharpening because the blade gets dull.

    • engineeringprof on 23/08/2018 - 12:41
      +1

      Agreed. The very best I own. And the cheapest.

      • frugalbat on 23/08/2018 - 12:42
        +1

        I've one and been using for 2 years, never had to sharpen it as well. To me Kiwi is basically the Eneloop of knives, cheap and pleasant :)

  • Wayne44 on 23/08/2018 - 12:11

    No mention of the type of steel ?? Unless it is Vg-10 or better it is not worth buying IMHO

    • Janko on 23/08/2018 - 12:18

      It says VG-10 on the blades, but concerning it's not explictly mentioned.

      • Wayne44 on 23/08/2018 - 12:31

        Thanks for that, I never noticed… If it truly was VG-10 why would they not advertise that ?? but at this price I might grab one :/ Pity it is only vg-10 core or I would put that HRC-61 rating to the test

  • powerful9990 on 23/08/2018 - 12:29
    +1

    It know it's outside the topic but I wanted to ask if anyone have experience on their Lakeland forged knives range?

    • garage sale on 23/08/2018 - 18:06

      fairly heavy and average finish but value at $30 including the block.

  • DiscoJango on 23/08/2018 - 12:45
    +1

    Syrian japanese kitchen knife

    • Spets on 23/08/2018 - 13:32
      +4

      made in China - to complete your sentence

  • sean85 on 23/08/2018 - 13:06

    Anyone having issues when choosing delivery to Sydney?

    *Edit - All good, used CC instead of PayPal and it worked.

    • batrarobin on 23/08/2018 - 13:17

      Same… Not sure why Paypal didn't work.

    • edrift on 23/08/2018 - 13:45

      Yeah PayPal had issues with mine too. Bloody charged my credit card though!

    • edrift on 23/08/2018 - 13:52

      Were you charged twice?

      • sean85 on 23/08/2018 - 14:12

        Just logged in and it's still pending on my CC. Sounds like it was charged dammit

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