Made of X50CrMoV15 stainless steel which is considered a good quality stainless steel. Made in EU: This product is 100% made in Poland, Looks like nice for the price.
CamelCamelCamel.
I've never tried kmart knives but this is good. It has a nice weight and is sharp.
Bought some Woolworths knives 3 for three bucks on clearance and they have been some of the sharpest knives. Pressed steel like this knife.
No stainless steel knife is as good as the real thing (high carbon steel).
Well, my mum who immigrated to Australia in the 1960's still has a Leppington Cuttlers Works Sheffield Stainless steel Knife that still works amazingly well. Tomatoes, steak and anything else, no problem.
My comment stands.
Yes, it is a stronger grade of metal, but it is much more prone to rust. Nonetheless, I agree with you, but if my octogenarian mother can buy a knife that lasts 60 years, you can not dismiss its quality and undoubtedly fantastic value for money.
You have no idea what you're talking about.
Stainless steel is better for knives than carbon steel in every single way, except for one: ease of sharpening.
Ask anyone that actually knows about knives. You obviously got suckered into buying stainless. Check out what any professional butcher uses.
Victorinox, Swibo, F.Dick, Tramontina, stainless knives with thermoplastic handles.
Why was I suckered? High-end stainless knives are harder, more abrasion resistant, and don't suffer corrosive dulling.
They're harder to sharpen, which is a big deal, unless you have good sharpening gear and really know how to use it, which I do.
Oh dear; you really showed your ignorance there, and while pretending to be an expert 😄. Now if you had said "stainless is better for chef knives", that would have worked.
Feel free to share the knives that are better in carbon, and why, or even some links or videos that I can educate myself with.
@Tunblor: wow, a complete education for someone who already knows it all. How is that possible? I choose the much easier path - what is the ONE advantage of stainless steel? It is more resistant to rust, that's all. Like most things in life, there is a cost for that; edge retention and toughness. For an expert, how did you manage to stay so ignorant?
@poohduck: I'm not being snarky, or sarcastic, If I'm wrong I really want to know!
https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by…
Steel metalurgy is way more complicated than a three way mutually exclusive relationship between corrosion resistance, edge retention, toughness.
Look at 14c28n, AEBL and Magnacut, these are stainless steels that are tougher than most of the Carbon steels and high alloy tool steels.
@Tunblor: sure, they are better than their more budget equivalents, but still not tougher than equivalent non stainless. These steels tend to be used in flippers etc, especially 14c28n. If they were used in chef knives you'd be paying a lot more. If you could find a chef knife in aebl or magnacut that would be a lot of money.
@poohduck: You've moved the goalposts, but anyway, AEBL isn't that expensive, and the price of steel doesn't have that much bearing on the price of the knife anyway, unless it's really expensive (like Magnacut)
https://www.artisansupplies.com.au/product/aebl-stainless-st…
Vs
https://www.artisansupplies.com.au/product/o1-tool-steel-bar…
What's more important for pricing are economies of scale, machinability, heat treatment, and probably most of all: marketability. There are Japanese carbon knives that use very cheap steel, easy to machine and heat treat, that are very expensive.
But my point is, Carbon is not necessarily better than stainless, which was my original point, responding to the guy that said "No stainless steel knife is better than [non stainless]".
If I'm happy to sharpen my knives, and I'm good at it, then a stainless knife is better than a carbon steel one. I know that's not true for everyone.
This Tukul deal is "too cool" to pass up
Not that it probably matters a great deal, but this knife is NOT made of X50CrMoV15 as stated in the deal description (consistent with previous Tukul knife deals, and those previous listings).
The listing for this knife says it's made of X46CR13.
(Whether it's a different knife from previous deals, or the same knife but switched to a different steel, or the same knife just labelled with a different steel…)
Just FWIW.
Oos
I bought one of these. I wonder how it will be
This is better than OP's if it is made of X50CrMoV15 stainless steel.
Got it, thanks. Now to find a decent knife sharpener/whetstone.
thx got one. Perfect for a workhorse.
Received it today & compared to the small MasterChef Santoku which I've been using for 3 months without sharpening it doesn't cut anywhere near as well unfortunately. Will sharpen it in the future but after reading the reviews it doesn't look like it'll make much difference.
Currently Unavailable
Poor Man's 'Fibrox' - perfectly fine and likely as good or better than most of the supermarket crap. As with ANY knife is only as good as the edge you can keep on it. Was a very good buy IMHO.
Is this any good, seems worse than kmart knives