Tamahagane San Tsubame Knives vs. Robert Welch vs. Wusthof Ikon Creme -

It looks like they used a lesser steel to drop the prices and keep the look of hand crafted steel.

 

I think the Tamahagane San Tsubame knife series has the hallmarks of marketing looks over substance at reduced prices.

If you want something that looks different but still performs well, the Ikea Slitbar VG10 Damascus clad 8" chefs is a surprising performer for $50.00. I just wish they made it in a 10"

 

http://www.ikea.com/us/en/catalog/products/90131068/ 

 

Others will likely be along with other suggestions of higher quality.

 

 

 

I don't have any experience with the particular Tamahaganes, but hear they're decent value for the money.  I think you may be confusing which knife is heavier and stiffer -- it's the patterned knife which has less taper and is heavier. 

 

The Robert Welch knives are decidedly unspectacular.  I hate their handles and ridiculous profiles, of course that's ultimately a matter of taste.  Who knows?  Don't let the DIN specs they give fool you.  They're made from the same X50CrMoV15 so many German knives are made from, but less well hardened.  FWIW, the Ikons (of any handle color or material) are made from X50CrMoV15, are better hardened, have a more streamlined and agile profile than typical German knives.

 

Most skilled cutters prefer lighter to heavier knives for regular duty cutting.  "Heft" nearly always feels better in the store, but loses its charms after even a few minutes on the board.   Heavier knives might have a slight advantage over lighter knives when both knives are very dull, but lighter knives tend to be thinner, and thinner knives at least act sharper -- everything else being equal.  That's not to say there's something wrong with you if you prefer a heavy knife with a German profile typical of German makers over the new trend to lighter, French profiled knives as made so well by Japanese makers.

 

Good knives begin with good sharpening.  Have a plan.  Don't waste your money on a good knife if you can't do a good job of sharpening.

 

BDL

 

 

These are really neat knives and gret value. Just have to really look though them to check them out for decent F&F as that can be lacking in what I've seen.

To add to my poorly spelled (thank you, iPad keyboard) statement above...the Slitbars also seem to react in a "carbon" kind of way...either that or I just didn't wash it well enough (although I'm pretty sure that I couldn't have washed it much better). The knife left a bit of "residue" when I cut cheese with it...like it made the food look dirty. Wife didn't like that so it went back really quickly.

Actually, that's a load of crap, I've used that exact type of Tamahagane for near two years now, I've never been as pleased with any knives, and when it comes to materials, they're superior by far, I've had to sharpen them only three times, with a usage of 2 - 5 hours/3-5 days a week.
 

Interesting, tell me more.

 

2 years @ 3-5 hours/day = 2,190 to 3,650 hours of use

 

Divided by 3 = 730 to 1,217 hours per sharpening, that is fabulous!

 

What do you use to sharpen with?

I am an owner of the Robert welsh box set and have used them in mitchlin kitchens and so have the head chefs. I'm aware of the other knives you are talking about but I can assure you they will make the grade. Happy cooking , live the dream.

Also the Robert welsh font give you the rough skin most knives like golble will give you