Kitchen Warehouse is having a discount on some of their Asian knives.
Thought it might be of interest to some people.
Asian Knives up to 50% off - Yaxell Mon Santoku Knife 12.5cm $74.98 + $9.90 Delivery ($0 C&C/ $100 Order) @ Kitchen Warehouse
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try2bhelpful on 09/01/2023 - 19:34 kitchenwarehouse.com.au (1282 clicks)
Last edited 10/01/2023 - 08:40 by 1 other user
Last edited 10/01/2023 - 08:40 by 1 other user
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Thanks for update.
12.5cm santoku is pretty useless. I have Yaxell knives and they're great. Get the 18cm Nakiri for veggies (or anything really) or one of the 16.5 cm Santokus. I'd personally get the 18cm Shun Santoku, which would pretty much cover all your needs.
Did yaxell stop using BD1N steel? I've got the yaxell dragon set but looks like they went back to VG10?
I have nfi. I own a lot of knives but I'm I one-knife-does all type of guy. I was raised using a Chinese cleaver for everything
(I keep pressing the wrong thing and end up posting to the main thread, pls ignore unpublished comment)
Yaxell dont use BD1N for all of their knives.
The ones in the cheaper end of the range like the Mon, Ran, etc. are VG10
Gou and Super Gou are SG2
Dragon are BD1NMore info here: https://www.nothingbutknives.com/yaxell-knives-guide/ but apparently the Dragon series is no longer made by Yaxell.
It really shouldn't be called a santoku, but I happen to personally like it as a rare small knife type with a wide blade, which complements larger knives that I have. It is more rounded than typical for a santoku and I find myself picking it up over my Shun premier utility knife. But yes a more traditional larger, flatter blade santoku should be the first priority.
Yeah, I have a soft spot for proper Santokus. But If I were to be completely honest - go to an Asian Grocer and buy a Chinese cleaver - and learn how to use it. I butchered a 1/4 lamb today, used cleaver and a boning knife, that's it.
You only really need like 3 knives max in a home kitchen. I have a lot because I like buying shiny things, but any more than 3 is just a waste of money.
This is my problem as well!
This is true, except if you do more specific things like cutting sashimi etc and bread. Really defines by need versus want though, some knives do make it easier to work with certain tasks.
@KnifeEnthusiastBoi: The bread knife shouldn't count towards the 3. I have a fancy long thin fish slicing knife (I don't know what they're called), a few boning knives, cooks knives, chef knives, santokus, cleavers etc.
Depends on what you make. Even including a serrated knife, all you need is an all-in-one whether it's a chef, cook, santoku, cleaver, and one specialist knife. So 3 knives total
@rosebank: Yep right. Like you though, I don't really use one for everything.
I have a fancy long thin fish slicing knife (I don't know what they're called)
You're probably refering to a sujihiki. Great knife, I dont have one yet but one day perhaps.
My Konosuke HD2 is a joy to use and I use it often, but it doesnt really touch any meat unless bones are out. I have a few VG10 knives like the Kasumi and Tojiro that I use for acidic things
My Tojiro Yanagiba only touches fish. I have a honetsuki as well but havent really used it much. Will use it on chicken though.
I do have pairing knives but i rarely ever peel fruit in my hands like that. One day I will have a cleaver.
Lets just say you should be able to get away with most "needs" tasks with 3 knives, i have a few more for more speciality tasks.
@KnifeEnthusiastBoi: I think I have Tojiro stashed somewhere. My sujihiki is a Kasumi. I honestly don't even know the differences between the types of steel. I have a Wusthof 23cm Chef kinfe I never use (I don't really like chef knifes, I think I have a Yaxell and some Japanese DP something chefs knive which are still in the box).
I currently have about 2 dozen knives in the kitchen, 3 honing steels and a whetstone. I use maybe 2 when I cook. Sometimes I'll use a Nakiri for fun, but it's pretty much always a chinese cleaver or santoku, and another one depending on what I'm making. If you know how to use a cleaver, it's pretty amazing what you can do with it. And they're cheap and easy to keep sharp.
@rosebank: I use my larger cooks knife for dicing herbs. It seems to work better than the smaller ones.
@try2bhelpful: Yeah but I can do the same thing with cleaver (or santoku). I got a 20cm Global cooks knife for free by buying a case of wine, never touched it
@rosebank: I use my 16cm cooks knife instead of a pairing knife. Might look at the cleaver for chopping up herbs. The longer cooks knife gives me good leverage.
@try2bhelpful: There's no right or wrong, just use what you feel comfortable with. It's just that I was raised using a Chinese cleaver for everything. If you go into any Chinese kitchen, everyone will be using cleavers.
My favourite story is when a "chef" came to Meals on Wheels and rolled out like $1k worth of knives. I'm like bro, we're not butchering a whole cow, you're gonna peel 20kg of potatoes, and if you're lucky I might let you cut some carrots with your fancy knife (I'm the supervisor btw, and my crew is very experienced). These guys that come to meals on wheels just to say that they do meals on wheels are the worst, and never last long. We make shit food for old people, there are recipes to be followed (which I sometimes don't), and my responsibility is to bang out 100 soups, 100 mains and 100 desserts in four hours in time for the driver to pick up and deliver. We aint doing fine dining shit. We're mass producing mediocre food for old people who are about to die, or can't move or cook for themselves.
@rosebank: The more I look at getting old the more I hope I die of a heart attack before I get infirm.
I grew up WASP in the 60s so I was lucky to eat Chinese food let alone cook any. I’ve extended my repertoire now but I don’t tend to “joint” anything so my use of a cleaver is limited.
I have a couple of knife sets but I rarely get past the two cooks knives, a bread knife, and the pull apart scissors. The man uses the steel to hone the knives. I have a knife block for easy access and hand wash, dry and put them away, as soon as I’ve finished using them. I use the Magimix if I’m slicing, shredding, larger amounts. My good wooden mixing spoons are olive wood; they last well and they feel good in the hand.
@try2bhelpful: Yeah just do you, you sound like great person. Use what's comfortable and forget about (profanity) like me who like to stir the pot.
@rosebank: No, I’m loving the input. You are encouraging me to have a shot with the cleaver. I’m always willing to learn
@try2bhelpful: Go to any Asian Grocer and grab one that feels right in your hand, should only cost about 20 bucks. Then google, youtube whatever to learn. Good luck and all the best!
Any genuine recommendations?
Yep. Buy genuine knives.
I had a quick look and honestly, not really, no.
Seems like they're discounting knives that just don't sell, and they don't sell for good reason.
i.e.
Zen Damascus Santoku 16.5cm
Ran Santoku 16.5
Nobody "needs" an expensive VG10 damascus santoku, when just about every other 16.5 santoku in VG10 would cut the same. May as well buy yourself Ginsan steel at this price.
Mon 12.5cm Santoku - too short
Gou Santokus
Super Gou Santoku
way too much money to drop on a santoku. You're entering "artisan" knife price pointsThis is a good idea of what you could buy if you are after a santoku
Fukamizu Blue 2 16.5cm Santoku kit - ~$129
Username checks out, thank you!
The link you provided for the Kuamizu is OOS.
Any other suggestions please?
same price on ebay from a glance, so likely cheaper there for people with coupons