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P30STYLE
For those who missed out on the previous deal
Set includes:
- 9cm Paring Knife
- 15cm Utility Knife
- 20cm Chef's Knife
Shun Classic 3pc Knife Set $230.30 + Delivery @ Victoria's Basement eBay
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"0 available/9 sold"
:( sold out in couple of mins. There was only a few was available.
thanks for the suggestion, would you know how they compare to Tojiro DP3? I have those as well
I have Tojiro DP3 and Kasumi 20cm Cooks knife. I would expect the Yaxell knives to be more similar in fit and finish to the Kasumi knife I have.
Tojiro DP3's in my opinion performs well, but the fit and finish of it is not as nice as the Kasumi. The edges on the Tojiro are quite sharp out of the factory, not well polished and rounded which makes the pinch grip for me uncomfortable after longer (more than 30 min) prep sessions and prolonged slicing/chopping.
The sharp edges of the choil start to rub away at the skin etc., where as I dont get that problem with the Kasumi.
I ordered one of the Zen sets, and will be getting it before the end of next week so I can give a more in depth review, but Yaxell make one of the most comfortable grips, and they've been making knives much longer than Shun or Global.
In terms of slicing performance and edge retention, the differences between the yaxell and the dp3 will be negligible because they're both using VG10 steels and have almost identical construction (cladded VG10 cores) comfort wise though would be superior.
What knives do you suggest if I need it for cutting large chuck of meat and filleting chicken breast from whole chicken ? Trying to buy one which can do these other than just vegetable chopping as my global knife gets blunt too easily while doing this chore. Thanks !
@sistermay: These VG10 knives are ideal for cutting meat and vegetables as long as there are no bones…cant stress enough not to cut frozen goods or bones with these hardened knives. As a disclaimer, I dont tend to fillet chicken, we prefer buying chicken thighs and if cooking whole chicken we use a cleaver to get more hainanese chicken style cuts.
These Yaxell Mon or Zen knives will do great for those purposes (any VG10 will really).
Any of these chef knives/gyutos would be good to cut chunks of meat (say for a stew).
A slimmer profile slicing knife will be very handy for filleting, but a nifty well-shaped chef's knife will do a good job too. The Shun 3 piece set includes the "utility knife" which might be useful for filetting.
In regards to Global knife getting blunt too easily - yes the softer steel means you need to hone/sharpen more often, using a softer cutting surface may also help. However harder steel means you need to be more careful with how you use the knife.
It sounds like you may be using a very hard surface (such as bamboo, acacia, hard plastic, or even ceramic/glass). Try to get your knife extremely sharp first so that you dont need to use much pressure to cut through the vegetables, try a more circular motion rather than hard 90 degree up and down tap chop.
@KnifeEnthusiastBoi: Yes you are correct, I use bamboo chopping board !
I read online that a deba (??) knife can do both but it is hard to find a Japanese Deba knife selling for a decent price. I really prefer a knife that can cut a bit of bone other than just veggies that's why I am quite disappointed with my global knife.@sistermay: If you're planning to cut through bone, get a deba or a chinese cleaver. Those that are cheap and softer steels wont chip easily.
I see what you're saying and the convenience of having one knife that can do everything, but if the perfect knife existed it wouldnt be cheap. If it was cheap, it wouldnt be good. Therefore i find that kitchen knives is really a "right tool for the right job" application.
Chinese Cleaver/Deba = Hacking jobs, frozen stuff, bones.
Japanese Chefs knives = Finessing work, chopping vegetables and prepping meat.
Japanese sujihikis and Single edged knives = Slicing, prepping sashimi and sushi
Paring knives = peelingEvery other knife and knife shape is to fit a purpose somewhere in between. But somewhere between 70-90% of work chefs do will be done by a chefs knife
@sistermay: Use Tojiro dp western deba 210mm, they are around $165, to break down whole chicken. And for filleting out breast/meat from the chicken, normally I just use paring knife.
Dammit, so fast OOS. It said just 10 mins ago only 66% sold - must have been 2 out of 3 or something haha. Was hoping to get to Woolies to stack with this deal for 10% GCs…. no chance. Snooze I lose on knives again - doh.
I thought it had to be a minimum of 10 to be a deal?
Yeah, sorry first time posting I didn't notice of the availability.
9 people got a great deal, no need to apologise
Got mine… but realised once i clicked through that the 30% code didnt go through. Now to try and get a refund…
Saw it last night but.. didn't bite.
How much are these normally?
I'm looking fore a new knife set. Anyone have an opinion on Wusthof?
was just looking into this. apparently heavier but more durable blade as not as hard so doesnt chip as easily
One Santoku set available if anyone's interested8.5cm Paring Knife
15cm Utility Knife
16.5cm Santoku Knife
…and…gone
"This item is out of stock".