Messermeister Four Seasons Chefs Knife, 15cm, Blk (72424) $24.21 + Delivery ($0 with Prime/ $39 Spend) @ Amazon AU

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LNewgod on 10/04/2021 - 01:09 amazon.com.au (679 clicks)
Last edited 10/04/2021 - 01:11

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First deal gotta be sharp! A very decent knife with lifetime warranty from a leading German brand.
Almost close to the lowest price ($21.80) based on 3Camel. This is not from the premium line but still a great deal at this price. Amazon bot will re-adjust the price after each confirmed purchase so get it quick if you're interested.

Descriptions from Amazon:
Made from German 1.4116 stainless carbon alloy blade resists stains and corrosion, exhibits toughness and durability, holds its edge retention
One-piece stamped, which produces a strong blade from heel to tip
The blades are heat treated and cooled to achieve a Rockwell of 56-65
The over-sized, hygenic, molded polyproplene handles, provide comfort for the extreme demands of a commercial kitchen
Handcrafted in Portugal

Manufacturer website
Video review

Price History at CamelCamelCamel.

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• 

  garage sale on 10/04/2021 - 01:42

  that went quick.

  • 

    Newgod on 10/04/2021 - 02:03

    +1

    Subscribe to 3Camel if you’re interested, I reckon the same pattern will reoccur after 1 month or so. People are more likely to buy common brands like Baccarat, Scanpan, Wiltshire (they’re cheap but generally terrible) so more expensive brands are neglected for a while. Amazon bot will adjust the price based on purchase frequency and this also gives us chance to get high quality brands at bargain prices. I got a fantastic Zwilling twin fin II knife at less than half price thanks to the Amazon bot :)

    • 

      Slippery Fish on 10/04/2021 - 07:07

      +1

      You realise this is just a stamped commercial knife, if your purchasing wholesale they can be had for around this price anyway.

      I used to love my guissermesser knife

• 

  MasterScythe on 10/04/2021 - 02:12

  +2

  X50CrMOV15 is a FANTASTIC knife steel for people who aren't pro chefs, but want a significant step up from kmart knives.

  I love my Messermeister knives, Yeah, harder exist, but these are so easy to sharpen, stay sharp, and take whole days to rust if I get lazy and leave one wet\dirty.

  • 

    Newgod on 10/04/2021 - 02:23

    So true! It’s a struggling for me to convince my parents to convert from crappy Baccarat to Messermeister. Do you have any suggestions for a decent sharpener? I’m not sure if I need different sharpeners for santoku and chefs knife. Does the angle matter here?

    • 

      itshammer on 10/04/2021 - 07:36

      I bought the Amazon basics set for our caravan and that's really good. From memory it was about $70 and has held its edge for two summers so far

      https://www.amazon.com.au/dp/B00R3Z3ZF2/ref=cm_sw_r_cp_apa_g…

      Not sure if discontinued?

    • 

      cathole on 10/04/2021 - 12:45

      +1

      Maybe get them some of those wood handles Victorinox hospo knives. I think they use the same steel stock as the fibrox handles ones.

      I like the ergonomic feel of the plastic handles, but they do look pretty shite.

    • 

      MasterScythe on 10/04/2021 - 12:55

      If you do it often, get one of those 3 stage pull-throughs, and only ever use the ceramic 'final stage'.

      I personally stone my knives, but it's because I'm a knife nerd. I enjoy it. It's soothing.

      But for most people, a ceramic pullthrough keeps them minty.

      • 

        abadacus on 11/04/2021 - 10:10

        Never thought I'd ever see the day when a 'knife nerd' recommends a pull through!

        • 

          MasterScythe on 11/04/2021 - 11:03

          @abadacus: Only the ceramic part.

          Its basically a deburr tool.

          Id prefer a novice just deburr and 'polish' on ceramic for a year or 6 months, then get it sharpened; than try to sharpen it without any knowledge or interest.

          Spring loaded, or disks of ceramic are 'gentle' :)

    • 

      garage sale on 11/04/2021 - 06:50

      +1

      i use one of the global 3 stage sharpeners called a minosharp, add bit of water, a few strokes and knives cut paper again.

  • 

    garage sale on 11/04/2021 - 06:56

    x50crmov15 is i think same as my wursthof knives, it’s a actually a good steel for euro bevels, it’s only those japanese bevels that seem to warrant harder steel, and japanese thin blades seem to be the craze at the moment.

• 

  abadacus on 10/04/2021 - 03:40

  +2

  Get a steel/honing rod and learn how to use one before buying sharpening equipment (if you don't have one)