Good quality chefs knife for a great price with excellent reviews.
Same knife from Amazon AU is over $50 delivered
CamelCamelCamel.
The description says it’s made from high carbon Japanese steel. What are you talking about?
Forged vs stamped. Hardness 52-56 prob vs 62+
This is true - my apologies and thanks for pointing out. I should have eluded more to the point that Seedy Seed' made.
The steel in this knife (X30 cr13, AKA 420J2) is quite gummy, and very easily forms an extremely tenacious burr, which is very bad news.
Because of this, this knife would actually be very difficult to sharpen well. That being said, most people would not be able to tell the difference between this knife sharpened well and sharpened poorly.
No offence intended - but this has not been my experience. Do you prefer Japanese knives over others where sharpening is concerned?
If so what method do you use? I had some Globals and found them painful & meticulous to sharpen up. Somewhat overrated IMO.
I certainly don't have the time or inclination to do wet stone sharpening.
I don't have the time to NOT sharpen using a whetstone.
It takes me 10 minutes to sharpen a knife that has been destroyed by my parents (scraping pots, thrown in the sink, cutting on plates - chipped, worn, flat spots) to the point it will cut hair off my arm without touching skin.
It sounds like I'm bragging, but that's how sharp knives get when the steel isn't extremely high in coarse carbides, is heat treated well, and is sharpened properly. Once you learn what's happening and use the right stone, there are huge shortcuts to take, and no time is wasted.
I don't have a preference for knife origin, but I do prefer knives that are a bit harder, with low abrasion resistance. I don't actually own one like that at the moment, an example would be non stainless carbon steels (the myth that carbon knives get sharper and stay that way is I believe purely because they are easier to sharpen, not gummy, form a fine edge without deforming or crumbling) or stainless steels like AEB-L, 420HC, 12c27.
I use a Norton Crystolon stone to remove damage, eliminate a burr, and then microbevel on a fine or extra fine DMT. For steels that are burr prone or need a polish, I might drag out my King 1200, but it's messy and needs soaking. I have splash and go 2000 and 5000 grit stones as well, but I haven't used them in over a year.
How do you sharpen, what do you use, and how long does it take?
A 4.7 out of 5 score from 2623 votes on Amazon says this knife is the shizz.
Is this one meant to be used for meat ang veggie cutting?
Can it cut chicken with bones?
All knives can cut bones, the problem comes when the knife turns or shifts mid cut, and the bone being cut torques the edge and snaps off little chunks, which appears as chips on the edge. This is why people can use very cheap low quality steel cleavers to cut chicken and duck in the markets all day and night: they are using swift, straight cuts that don't twist or roll the knife to either side during the cut. There's little to no chipping.
Some people might say they do this because their knives are sharpened with a very thick edge like an axe, and for some that's true. Those knives wouldn't do the fine cuts sometimes needed though, and have a closer look at some of the cleavers they are using, some are quite thin.
This vs Victorinox?
KOM KOM 488AK
IMHO very little difference between them and I'd just get whichever is cheaper or easier to grab. Looks like a dead ringer for the Victorinox Fibrox range.
FWIW I have little regard for this knife when they make clearly horsecrap claims like being made of the '..highest quality Japanese steel." Thats just out and out nonsense, so why say it unless they're morons. Say it uses quality Japanese steel sure - but get greedy and you're shown to have little regard for the truth - a quick search will show thats a general purpose stainless steel that budget knives are often made from.
Isn't a great quality knife, clearly commercial kitchen oriented - but is a good value buy and more than suitable for home users.
Victorinox has much better steel in my experience, and is a known quantity vs this Mystery product and company. Victorinox go on sale regularly as well, watch out for Ebay sales.
It comes up as US$23.65 delivered. Am I missing something?
Just below the price on Amazon, there is a little checkbox to tick that gives 5% percent off. Thought it was applied automatically but I guess not.
Order Summary
Item(s) Subtotal: $15.19
Shipping & Handling: $6.31
Your Coupon Savings: -$0.76
Total before GST: $20.74
GST: $2.07
Grand Total: $22.81
Sharp enough to use for circumcision. Can confirm.
Lorena?
Is this sharp enough to cut meat easily ?
Factory edges are very unpredictable. My guess is that most people would buy this and think it was very sharp. It would cut meat easily, but probably not for long.
Thanks got one
$44.86 now
Can confirm, these are very good knives.
Great for qualified Chefs and domestic use as are easier to sharpen up than Japanese knives IMO.
Japanese knives are typically WAY more expensive as well and much more likely to break if dropped due to the metal being more brittle (harder = more brittle).
Great deal on on 8'' Chefs knife!