Another knife deal ~62% off.
Furi Pro East/West Santoku Knife Set, Japanese Stainless Steel Sharp Blade, Kitchen Knives with Ergonomic Handle for Secure Grip (Colour: Silver), Quantity: 1 Set, 2 Pieces
Similar discounts on the other two individual knives on the same page.
CamelCamelCamel.
Yeah just searched google for this product too. Seems to range from this price to about $75 at most places. RRP seems a bit inflated ( I guess that could be said for most sets of knives)
KEB?
Very soft steel for Japanese style.
But at least that means easy to sharpen.
not intending to cause offence but i seem to read this a lot here, why is soft steel a bad thing when it can be easily sharpen and people are meant to use a honing rod with knives often?
i use carbon steel knives myself but i have full stainless knives (like this furi) for the rest of the family (because they like to chuck them in the dishwasher)
Not bad if you don't mind sharpy regularly but a lot of people have no interest in sharpening so they will dull quickly and stay dull. I have some nice knives but also have some stainless ones when I want to just throw them in the dishwasher. Not everything calls for a 65 Rockwell knife. But there are pros and cons to both.
Its not bad, but these are marketed as Japanese, or I guess fusion.
Japanese knives come with the knowldge to not use a honing rod, and expect a near 60 or higher Rockwell hardness.
Nothing wrong if you are happy to sharpen often, and you dont expect a traditional Japanese experience.
I wanted to buy good chef knife, but not sure which to buy, so many deals on knives and too many different opinions, hard to decide.
i think it depends a lot on your personal preferences, that's why the opinions vary.
some want "just a knife" and don't care about learning how to sharpen knives (or will rather use the automatic shapeners)… then in my opinion, just pick a full stainless knife (including the handle) which you can chuck in the dishwasher, and/or sharpen easily if you want.
it depends a lot on the things you often cook too, for example, I started with a single chinese cleaver that I use for everything (think of 'yan can cook').
Then i moved to a sankotu because i moved to a much smaller kitchen with limited space and kitchen bench (think the size of a top loading washing machine) , I work with less meat on the bones and more towards veges, and my frequency of cooking increased, so it's easier (imo again) to work with a smaller knife.
then i moved to a bigger kitchen, i started exploring all the various knives, a carbon steel chef knife being my current favourite but it can be a pain to maintain unless you like the taste of rust in your food.
just my 2 cents.
annd its gone
there are some available at other sellers for a dollar more, if you are interested
Same price kitchen warehouse. And $3 more on ebay.