or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Damascus 240 'Chef's' recommendation
New Posts  All Forums:Forum Nav:

Damascus 240 'Chef's' recommendation

post #1 of 25
Thread Starter 

Looking for a hammered Damascus 240mm chef's gyuto knife

 

Things I would like:

 

Easy to sharpen (so stainless or one of those interesting sounding carbons). Also not VG-10

 

I don't want a cladded - 'faux damascus' type

 

Western handle

 

Not a German profile with a high tip, but also not totally flat French style

 

Budget - hopefully somewhere between $100 - $200 but can stretch to $300

 

All help very much appreciated 

post #2 of 25

http://www.knivesandstones.com/tanaka-blue-2-damascus-gyuto-240mm-with-custom-octagonal-bubinga-handle/

post #3 of 25
Thread Starter 

Thanks Millions

 

Your suggestion linked above has a damascus cladding (I like the fact it has carbon core)

 

I kinda wanted to avoid the faux cladding, for all the reasons I have read about - thick blade, scratch and fade? And if ever I wanted the blade thinned it would look bad?

 

Other thing, I was hoping for more of a western style handle

 

This combination seems thin on the ground, as most are VG-10

 

Thanks again

post #4 of 25

Tanaka is iron clad.  It's easy to thin when you need to, as opposed to stainless cladding which feels kind of gummy on the stones.

 

Any damascus knife you thin is going to scratch up the blade face.  You need to refinish with a sandpaper progression and some flitz.  You can also make it 'pop' with some light etching

 

If you want a low maintenance knife that looks good after normal sharpening, look at wide bevel knives and forget damascus

post #5 of 25

You don't want clad (layered) blades. You don't want pattern welding (faux damascus). Are you after a single metal damascus?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #6 of 25
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post
 

Tanaka is iron clad.  It's easy to thin when you need to, as opposed to stainless cladding which feels kind of gummy on the stones.

 

Any damascus knife you thin is going to scratch up the blade face.  You need to refinish with a sandpaper progression and some flitz.  You can also make it 'pop' with some light etching

 

If you want a low maintenance knife that looks good after normal sharpening, look at wide bevel knives and forget damascus

I haven't looked at single bevelled knives at all. Could you kindly link an example?

 

Thankyou

post #7 of 25
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

You don't want clad (layered) blades. You don't want pattern welding (faux damascus). Are you after a single metal damascus?

Yes, I was thinking of a non-clad single metal Damascus

 

This ebay knife looks just what I was after (not sure about material as I don't know anything about that particular one), but the profile is a tad flat for my liking, not sure about the handle and of course, it is a Santoku 

 

Sakai Takayuki Swedish Stainless Hammered Damascus Wa-Santoku Knife

post #8 of 25
Thread Starter 

ordo - reply to you awaiting moderation

post #9 of 25

Quote:

Originally Posted by bonesetter View Post
 

I haven't looked at single bevelled knives at all. Could you kindly link an example?

 

Thankyou

 

The sharpening is similar, but I'm talking about a wide bevel double bevel knife like this:

 

http://www.japaneseknifeimports.com/kitchen-knives-16/kitchen-knives/gesshin-heiji/gesshin-heiji-240mm-carbon-wa-gyuto.html

 

 

Quote:

Originally Posted by ordo View Post
 

You don't want clad (layered) blades. You don't want pattern welding (faux damascus). Are you after a single metal damascus?

Those are expensive.  Delbert Ealy, Devin Thomas, other customs.  Doesn't exist in this price range

post #10 of 25
Thread Starter 

I've looked properly at the above. Looks a nice knife for sure, and decent value considering the price

 

I like the profile, the material and the handle looks better than a lot of the the big ferrules I see on some of the J-knives (my Tojiro Shirogami has a largeish plastic ferrule)

 

Would ideally prefer some hammering, but....

post #11 of 25
Quote:
Originally Posted by bonesetter View Post
 

ordo - reply to you awaiting moderation

 

Why?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #12 of 25
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

 

Why?

I put a link in the post which needs moderation (for some reason??)

 

Basically I said I would like a single metal, but as MoK's said, that costs. Although the link was to an eBay  Sakai Takayuki Swedish Stainless Hammered Damascus Wa-Santoku Knife which is single metal and costs $105 

post #13 of 25

I see. You mean this one:

 

 

It's clad (Swedish SS steel core) and faux damascus.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #14 of 25
Thread Starter 

Yes ordo, that'll be it

 

So, for a single metal blade you need to spend upwards of 500?

post #15 of 25
Quote:
Originally Posted by bonesetter View Post
 

Yes ordo, that'll be it

 

So, for a single metal blade you need to spend upwards of 500?

 

 

Oh, no. MillionKnives just mentioned 'author' damascus knives from very reputable blade-smiths in America.

If you resign the idea of having a fashion damascus blade, and please do it, you can have for instance a Hiromoto (Benuser can tell more about this brand than me, but i guess the Honyaki series is single metal) for about $279, which is really cheap for honyaki blades. Here's a 240 mm. gyuto (please skip the Santoku).

 

 

 

Also Misono Swedish mono steel 240 mm. gyuto for $137,70

 

 

Masamoto HC 240 mm. virgin carbon steel gyuto for $212.

 

 

 

And Hattori, Kanemasa, etc., all single metal knives NON damascus.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #16 of 25

You might get a coreless Damascus parer for $500, but anything like a 240 is going to be well over 1K

 

2 sources that might not have a long waiting list:

http://www.doorcountyforgeworks.com/Welcome.html

 

http://cosmoknives.com/its-all-about-the-steel/

 

 

 

Rick

post #17 of 25
Thread Starter 
Quote:
Originally Posted by Rick Alan View Post
 

You might get a coreless Damascus parer for $500, but anything like a 240 is going to be well over 1K

 

2 sources that might not have a long waiting list:

http://www.doorcountyforgeworks.com/Welcome.html

 

http://cosmoknives.com/its-all-about-the-steel/

 

 

 

Rick

My god - I can truly say that's the most beautiful knife I've come across. The damascus pattern is the best I've seen (better than all the Kramer's I've seen). Love the handle, the sloping bolster, the relief on the choil. Just wow

 

Cosmo knife 8" fusion

 

post #18 of 25

He even knows your preferred profile, to the T I'd say.

 

 

 

Rick

post #19 of 25
Thread Starter 
Quote:
Originally Posted by Rick Alan View Post
 

He even knows your preferred profile, to the T I'd say.

 

 

 

Rick

He he

 

As much as I have the lust and would love to romp around with that for an afternoon, I wouldn't like to own the knife - for its profile.

 

Yes, the high tippers (well, my Robert Welch) have not being seeing much action of late.... it's the JCK carbonext I reach for pretty much for everything. I have being practicing sharpening all the knives on the stones and the JCK has taken on an extraordinarily sweet edge and combined with a strong feel through the blade, and yes, a much lower height tip, has become an absolute joy to use

 

I can still rock just fine, onion dicing has become show off, and all with less elbow :smoking:

 

Cosmo does however do custom. No idea on pricing I suppose for one of those bad boys?

 

The Kai Shun 9.5" hammered damascus Tim Mlazer which I ordered 5 weeks ago is currently in shipping. I'll probably send it back 

 

Thanks everyone for the advice so far - you guys rock - although the wallet looks like continuing to get a fair bit lighter

post #20 of 25

Oh as far as the profile, got you mixed up with another recent poster.  He wanted the big belly but a lower than typical German tip, that sums up the Cosmo.  Who the hell was that now?

 

Hard to say what he'd do a custom for, you'll just have to wait till he gets back from vacation.  I don't think he's well known yet though, so that helps.  These are all essentially one-off knives, so I don't think the price would change much for a different profile.

 

 

 

Rick

post #21 of 25

I try to guide bonesetter into the moral, almost religious benefits of single metal non damascus knives and all of you are spoling the (already wasted) guy. Damnation!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #22 of 25
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

I try to guide bonesetter into the moral, almost religious benefits of single metal non damascus knives and all of you are spoling the (already wasted) guy. Damnation!

ordo - I don't know quite how, but I'm still lost in space

 

I'm feeling the draw for 'the one' (= the next one, until I've tried them all), or tried enough to synergise with Millions and Rick, and meanwhile soaking up the great BdLa x 

post #23 of 25
Thread Starter 
Quote:
Originally Posted by Rick Alan View Post
 

You might get a coreless Damascus parer for $500, but anything like a 240 is going to be well over 1K

 

2 sources that might not have a long waiting list:

http://www.doorcountyforgeworks.com/Welcome.html

 

http://cosmoknives.com/its-all-about-the-steel/

 

 

 

Rick

http://www.cheftalk.com/t/87904/s90v-core-damascus-staninless

 

Oh dear. This is off putting

post #24 of 25
Quote:
Originally Posted by bonesetter View Post
 

http://www.cheftalk.com/t/87904/s90v-core-damascus-staninless

 

Oh dear. This is off putting

 

Check that post again.

 

But all said and done there is still a great deal of wisdom in Ordo's moral.

 

 

 Rick


Edited by Rick Alan - 11/27/15 at 1:29am
post #25 of 25
Thread Starter 

 

 

These are some of the knives Cosmo has in stock. They are ~$1K (Canadian), 8" and I'm not too sure about the profiles

 

I think I'm going to give up on the idea of a Damascus, certainly mono steel anyway and follow Ordo's mantra. Why blow the budget on one 'possible' when I can just get more knives for the same money?? :) 

 

I do like the Tanaka Blue R2 (with iron Damascus clad) Million's linked above though, so may go for that 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Damascus 240 'Chef's' recommendation