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Baccarat Damashiro 17cm Santoku & 35cm Board $69.99 + Delivery + $10 Delivery ($0 C&C/ $99 Order) @ House

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Baccarat Damashiro 17cm Santoku & 35cm Board $69.99 + Delivery + $10 Delivery ($0 C&C/ $99 Order) @ HouseAffiliate
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Yaren24 on 12/09/2022 - 21:31 house.com.au (383 clicks)
Last edited 13/09/2022 - 10:54 by 1 other user
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Seems like a good deal.

Description
Give your kitchen the ultimate face-lift with the addition of the Baccarat Damashiro Santoku & Board. Guaranteed to make cooking a breeze, this premium product from Baccarat is authentically forged from Japanese steel and features a traditional inspired Damascus on the blade. Inspired by traditional Japanese design, the Baccarat Damashiro Santoku & Board are a premium-quality addition to any kitchen and make for an excellent gift to loved ones or as a treat to yourself! Experience premium performance in the kitchen with the Baccarat Damashiro Santoku & Board.

Features and Benefits
Slice and dice with comfort and style with the Baccarat Damashiro 17cm Santoku & 35cm Board
Blade features a traditional inspired Damascus
Features a traditional Japanese handle design
Includes bamboo chopping board
Low-tipped broad blade is perfect for dicing, slicing, and mincing
Perfectly weighted for comfort and control, the ideal starter kit for new home owners
Ergonomic handle actively reduces hand fatigue

Home & Garden Baccarat Knife Block Set

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closed Comments

  • aec on 12/09/2022 - 21:35
    +12

    No its not.

  • dosada on 12/09/2022 - 21:35
    +6

    The knives are rubbish. At any price.

  • drhip on 12/09/2022 - 21:37
    +5

    $6.9 seems a right price

  • Aleigh123 on 12/09/2022 - 21:38

    Good old 420J2 steel.

  • Benno123 on 12/09/2022 - 21:43
    +10

    Friends don't let friends buy Baccarat

  • MasterScythe on 12/09/2022 - 21:43
    +6

    Same steel as Kmart; 420j2.

    Also, the raised tang at the back of the blade means no sharpening :(

    These are the ideal 'no brand, OK steel' knives.

    https://www.knifeshopaustralia.com.au/kamati-gourmet-santoku…

    X50CrMoV15 is nothing to write home about, but it holds an edge longer and doesnt chip easily.

    If you "want a good knife" but arent "a knife person" those are great.

    • garage sale on 13/09/2022 - 04:18

      x50crmov15 is typically the alloy used in german kitchen knives , gets you 56-58 hardness depending on heat treatment ….hard to chip and easy to sharpen ……. japanese knives with exception of global typically go for vg10 steel, gets you 58-61 hardness depending on how it has been tempered ……

      i’d go the $20 x50crmov15 if on a budget over the bacarat ….

    • incipient on 13/09/2022 - 10:31

      I realise it's 50% more expensive, but I'd go the idea if you were don't really cook, and just needed a knife because a kitchen has to have a knife.

      Full steel will make it last longer, and being Ikea you'd hope they want to protect their brand a bit more and actually made sure it was slightly tighter tolerance x50 steel.

      https://www.ikea.com/au/en/p/ikea-365-cooks-knife-stainless-…

      • OzBragain on 13/09/2022 - 10:52

        Full steel will make it last longer

        I wouldn't base my choice on this. I have plenty of 20+ year old full tang plastic and wood handled kitchen knives that aren't even close to showing wear in their handles.

        Many people (myself included) find metal handles get too slippery with wet or greasy hands. Handle size and shape is a personal preference but as someone with large hands, all the metal handles have felt too small to be comfortable.

  • AkiraSaito on 12/09/2022 - 21:48
    +3

    DON'T BUY THIS
    it's a 5 dollar Kmart knife with a pretty pattern. Zero edge retention

    • SlifSlif on 12/09/2022 - 22:35
      +1

      Can confirm. Wife bought a 3 knife set but has done nothing but moan about how much they suck

    • AkiraSaito on 12/09/2022 - 23:35

      BTW I bought 3 of those Baccarat Damashiro for ~$60 in a "CLOSING DOWN" house kitchenware shop.
      Their iD3 series has a much better blade but is still overpriced.
      I'd recommend getting a global knife set when it's on sale.

  • ajr5k on 12/09/2022 - 21:54
    +1

    $55.99 with the code CHEF20, but regardless this is not a good purchase decision at either price.

  • mit on 12/09/2022 - 22:39

    Can any of you knife ppl recommend me a good sashimi knife that won't break the bank? I just want to feel marginally professional for the 30 seconds it takes me to cut it up before eating it. Might not be a bad idea if it does other stuff too but I don't mind if it doesn't

    • AkiraSaito on 12/09/2022 - 23:25
      +1

      I would recommend you just buy a mediocre knife (even the cheap ones from Amazon can do the job) + a diamond sharpening rod.
      Sharpen your knife for 10s with the rod before you cut the fish, you will tell the difference.
      The first thing almost every Sushi chef does for work: sharpening the knife.

      • mit on 13/09/2022 - 07:36

        Thanks. Have a diamond sharpening device already from somewhere. Probably want to spend a little more the more I have googled

    • MasterScythe on 12/09/2022 - 23:35
      +1

      Santoku knives are very versatile, including when doing sashimi.

      Not the "traditional" blade, but very suitable.

      The one i linked above is ideal for your type of description.

      Otherwise messermeister are great. And victorinox are above average.

      • mit on 13/09/2022 - 07:37

        Thanks. The messermeister starts to get fairly pricey but I guess not bad if it lasts forever

    • Fullhalter on 13/09/2022 - 00:33
      +1

      Something rather long, not very tall, very sharp, and definitely not serrated. A 10" f.dick carving knife/slicer under $50 shipped would do the job nicely. It'll do relative justice to sashimi compared to a santoku (unless you're breaking down the fish) and would be much easier on maki, just wipe between cuts. A cheap dual whetstone to sharpen. Or if you don't mind stretching a little, get a cheap sujihiki. Should work great on roasts etc as well.

    • garage sale on 13/09/2022 - 04:30
      +1

      sashimi knives are almost flat on one side and tapered on the other …it’s why they are so sharp …other thing is length …..for the occasional sashimi session …..the almost flat side has a slight inward going so that the fish doesn’t stick to it ……i have a $300 30 cm shun and a $35 25 cm other brand one from japanese supermarket …..the $30 one cuts almost as well. difference being weight and blade length
      if you want versatility get a 25cm carving knife ….then you can also carve roasts with it.
      blade needs to be long enough so that you slice fisk on one stroke instead of back and forth and not very tall so that food doesn’t stick to it due to suction of moisture against a flat surface…..

      • mit on 13/09/2022 - 07:39

        Good to know maybe $30 will do

      • KnifeEnthusiastBoi on 13/09/2022 - 09:44

        I'm kind of in two minds about this advice. Personally I think shun knives are overpriced.

        I have a tojiro 270mm yanagiba (single edged slicer) shirogami(Hitachi white #2) steel knife which at the time costed me under $140, and it slices raw fish like nothing else I have (even my more expensive $400 konosuke).

        Technique accounts for about 50% of it, I have gotten used to slicing Ora King salmon which is much softer and fattier than the Tasmanian stuff, having the yanagiba definitely does make this easier

    • OzBragain on 13/09/2022 - 06:33
      +1

      Nice to see some balanced advice here rather than only the hardest Japanese steel is good enough to cut a piece of fish.

      • mit on 13/09/2022 - 07:33

        Definately. Great to have a range of opinions. I can look at but it has just made it harder to pick and now I'm down a rabbit hole of kitchen knives…

        • KnifeEnthusiastBoi on 13/09/2022 - 09:46

          Feel free to DM me if you want to chat about knives

    • KnifeEnthusiastBoi on 13/09/2022 - 09:50

      Tojiro do a 210mm stainless steel yanagiba that costs under $30. I first bought this when I wanted to learn how to slice and sharpen a single bevelled knife.

      It does okay, good for learning.

      Can't find it at that price now but this would be a great start. It's cheap and probably soft steel but that just means you can get used to the technique and sharpening until you're ready to spend more on a proper one. Btw you'll need a stone to sharpen this.

      This also seems decent, although unsure about steel quality it's probably somewhat similar to Japanese brand quality molybdenums like from MAC or JCK

      • mit on 13/09/2022 - 21:42

        Tempting. Bit annoying shipping is the same price as the knife. What whetstones do you need for that?

  • KnifeEnthusiastBoi on 13/09/2022 - 09:39

    420J steel pretty soft for knives. Same steel as those kamikoto knives. Don't be decieved by "Japanese steel".

    420J is 420J no matter where it's from. Soft steel is going to be soft whether it comes from Japan or China. Any steel (yes even low grade steel) can be sharpened to a screaming edge, issue is whether it holds it or gets dulled by raw fish.

    When it comes to knives you generally get what you pay for, unless you get duped by vendors like kamikoto and over pay for cheap steel

  • KnifeEnthusiastBoi on 13/09/2022 - 10:29
    +1

    For this price just buy knives from IKEA.

    The CrMoVa15 or 18 is better than 420J

    The IKEA 365+ line use CrMoVa15 (similar to global steel)

    The briljera line uses VG10, miles better

    騙す (different kanji but sounds the same) pronounced "damasu" means to decieve and shiro can mean white.

    Wonder if a Japanese person came up with that name to decieve white people

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