- Fabricated from high-quality stainless steel
- Single-piece precision-stamped blade construction provides durability
- Satin-polished fine-edge blade.
- Lightweight full tang design yields maximum maneuverability
- Traditional triple-rivet handle offers balance and is curved for comfort. Dishwasher safe. Knives made in India.
CamelCamelCamel.
Why?
It'll come stab you in the middle of the night if you arm it!
It dulls the edge and ruins the blade - once the edge has been taken off, kg can no longer be honed and it has to be re-sharpened, which takes more of the edge off.
Eventually you turn a santoku knife into a pairing knife
Is this due to the placement of the knife in the dishwasher, the temperature or the abrasiveness of the water jets? im not seeing how this would be more significant then hand washing from a physical perspective
@brd56: Quality knives should be washed with warm water and a mild detergent. Dish washers use high heat and the detergents are generally caustic which will cause corrosion. It takes less than a minute to hand wash a knife.
@ohgee: Im not questioning the difficulty i just hear this advice a lot but have not been given a good answer as to why. Have you seen any experiments which compares the 2 methods?
@brd56: Fair question. Here's from the edge' perspective:
https://www.reddit.com/r/chefknives/comments/tvyrpt/the_risk…
Eventually you turn a santoku knife into a pairing knife
Slightly exaggerated of course, but linkindan was correct on the unnecessary waste of steel and time no matter the price.
Plus on a "granton" edge like this it's game over once you reach the dimples. The dimples on such a short knife are ornamental, but useful on long slicers e.g salmon/ham knife like on my 12" slicer. That's why higher end granton folks i.e Glestain only hollow one side and then round each dimple. Hence the cost…
@Fullhalter: I highly doubt the damage from the link you shared was caused by normal dishwasher usage, seems more like corrosion and physical wear. I was looking more for an experiment using the same metal type and possibly varying washing detergents to compare the actual damage and how it compares to usage damage.
To be clear I think its a no brainer to just hand wash and dry expensive knifes and pans.
$46.70 at the checkout
Expired minutes later???
$53.22 for me
I got two but hopefully alright. Just stainless steel.
Sorry everyone, didn't know how low stock was. Store has switched to Amazon US.
I could add 4 to cart but that was the max allowed.
And because eveyone was grabbing 2 and 4 I was unable to grab even one. I saw the correct price in the listing but it changed at checkout.
It is what it is, first come first serve.
By the way I didn't buy any, 2 I can see but I kind of doubt someone would buy 4.
Edit: Unless they were gifts? In which case I don't see an issue with that.
I got one for my parents as their knives are so old and blunt they are dangerous. Then one for me. So 2 isn't unreasonable.
that went quick
DO. NOT. PUT. KNIVES. IN. THE. DISHWASHER.