saji knives........worth the cash?
Gear mentioned in this thread:
Hi @chefgary85 and welcome to cheftalk.
Can you link us to which saji you're talking about in particular? I see they have a couple different lines.
Most of the knives you've mentioned are VG10 steel with a 50/50 grind. Are you interested in looking at other steels? Carbon would give you the best cutting performance but you'd have to wipe them down often. Even among stainless you can find better options than VG10.
I guess for us to better help you, what is your main goal? What do you like about your current knives and what are you looking to get out of the new knife? Better edge retention? Better handle? Uniqueness?
Saji seems way overpriced, you're just paying for his artwork, which is nothing terribly special. These are not honyaki knives but are commanding honyaki prices. You have lots of choices in VG10 and SG2/R2 that will cost a fraction. And there are other alloys to compete, hap40 is one of the new kids on the block.
So the question is, what exactly to you want from a knife? Search the archives you'll find lots of info. Type in Japanese vs German, first knife, etc, you'll quickly find lots.