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saladini ox horn chef knife

post #1 of 11
Thread Starter 

so ok i got this really awesome gift card for my birthday it came a few months late but from a good friend up north 

its for 300 dollars from william sanoma 

and i have been looking at this 



that i really love 

but i don't know much about this company 

i know if i don't get this its preatty much down to a Shun that i have been eyeing for a year now 



but im wondering about this i think its just freaking awesome i love bone horn and i know  PITA would have my own horn for it lmao 




what do you all think and does anyone know much about this company ? 

post #2 of 11
These guys use 420 steel, very soft stuff.


Great looking, but performance-wise you may get much better.
post #3 of 11
Thread Starter 
Ah k thank you disappointed to hear about the soft quality of this steel I had really hoped it was good and others knew much good about it but not spending that kind money on something just for show I guess

Another one I really like a lot is the shun haji western cooks knife
I have a shun sora 8 inch and love the blade and can only hope that haji holds up to the same standards
post #4 of 11

Shuns are notorious for poor heat treat, the SG2 is especially chip-prone in this case.  I don't care for the large belly curvature, and for appearances sake of the faux Damascus they are rather thick near the edge.


That being said if you have been happy with the Sora, than I don't see why not the Kaji also.  If it turns out chippy you can take advantage of Shuns decent guarantee policy.  But I don't know if it's such a good idea to have such a knife in a fast-paced cooking environment, what with the possibility of hard use producing sizeable sharp metal chunks getting into things.


If you can get cash for you cert there are lots of knives will give you much more bang for the buck.



post #5 of 11

Just saw you can get Masahiro at WS, decent steel, thin but I don't think too thin at 1.97mm at the base.



post #6 of 11
Thread Starter 

i just went to WS  i ended up getting this one here 

the Classic 8 in western Chefs knife 
they didn't have it in the store only the sample so they had to order it 

i should have it to my house by end of next week they said 


i saw the reviews and out of 8 reviews they where all 100% positive 



i asked about the return and refund policy they told me 90 days weather its used or not used  if i don't like it bring it back 



i was also online looking at some of there  
Masashiro knifes does anyone know about these and how do they like them 

post #7 of 11
Thread Starter 
I ended up today outside of a sur la table
So I when in and tested out a miyabi 8 inch chefs knife I liked it it seems ok so I bought it got a DEAl 95.96 after taxes on it I still have the shun on its way next week will see the two side by side on how they work and compar but
One reason I almost didn't get it was because it's made by henckles and I'm not a fan of them
The one thing now that I don't like is I think from reading I understand these are not hand made
Does anyone know about this brand and can you give me your inside please thank you
post #8 of 11
Miyabi knives are made by Zwilling J.A. Henckels in Japan. They have very different series, going from basic German steel to advanced powder-metallurgical stuff. As far as I know, Fit&Finish are generally regarded as excellent. Compared to other Japanese knives, some concessions to the German home market are obvious: a bit more belly, a higher tip, heavier handles. The design is sometimes a little flashy to my taste.
At this price level a discussion about hand made vs. machine made has not that much sense. You can't expect the blade to get carved by hand, the Heat Treatment to be done by hand. Most work is done by man assisted by machines, some work is done by automated machines. If there's a good Quality Control there's nothing wrong with that.
post #9 of 11
Thread Starter 

so this is to do with the knife subject but not an actual knife 

im wondering does anyone use knife guards ? blad guards 

if so has anyone used the more fancy not just generic ones like the blade safe from victorinox ? 

or any of the double sided magnetic knife guards

post #10 of 11

Since I keep my knives sharp, I also want to keep them - and me - safe.  That means every single knife I own has some form of edge protection when it is not in use or in a rack or on a magnetic bar - no exception.  


For most of my knives, I use simple extruded plastic slot style blade guards, such as these:  http://www.chefknivestogo.com/knifeguard412.html  They are cheap, easy to find, simple and most importantly, they work, I purchase them in bulk as commodities, and I have less worry about cutting myself if I am opening up a knife roll or putting knives away.  I also make sure I enclose an appropriately sized one when I give a knife as a gift.


My experience is the simple plastic extruded guards are my best solution, especially when I am travelling with a knife roll.  


Only for unusual blades, such as my extra-thick and heavy MAC honesuki,  will I use the Victorinox Edge Safe or the LamsonSharp Blade Safe as shown here: http://www.chefknivestogo.com/knifesafeset.html  It should be noted that the two names refer to the exact same product, but marketed under two different brands and names.  I usually don't want to put knives into them if I can use the simpler extruded plastic guards, since the blade/edge safe is a Royal PITA when I put one into a knife roll. (for the honesuki, I should look at making a saya).


For all friends' knives which I am sharpening, I slip a not-very-expensive cardboard sleeve ( http://www.chefknivestogo.com/chblgu.html ) over the freshly sharpened blade, and then a small bit of painter's tape to tack the cardboard sleeve to the handle (so the sleeve won't quickly slide off when I return the knife) before returning the knife to its owner. 


If a knife is going into long-term storage, then I am likely to use some sort of painter's tape on both sides of the blade to fully cover the edge.


I haven't bothered with the magnetic case - it seems to me to be overkill - and a lot more volume when I travel with a knife roll..  


It's just careless not to take precautions.  Doing those precautions and developing a habit to do so is just common sense.



Galley Swiller

post #11 of 11
Thread Starter 

I used the Miyabi for a few days i didn't really like it that much not sure but i was really not looking for a western or eastern handle but i know i did want the western blade 


so Wednesday when the shun classic western cooks knife came in i liked it very much its awesome and its been great for me love the feel the weight and all its just perfect 

so this is the one i decided to keep 

took the miyabi back 

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