damn thats tempting... probably would of gotten the 210mm kurouchi sujihiki but its too cheap to qualify for free shipping and with $33 shipping otherwise, not worth it.
I've always fancied the western kasumi (240), but I think that's a heavy premium for the handle, and there's a poor review of how the handle feels in a pinch grip
I would guess the cladding material is cheaper than the core steel. The stainless has a different profile than the stainless clad v2. It's much flatter
The way it started coming across to me was to spoof up a knife that was already going to be clad. Sukenari Ginsan and Yoshihiro Ginsan wa-gyuto are a clads knife with no 'Damascus', KU, or Nashiji finish. Tojiro DP is a non-patterned clad VG10 knife. I'm thinking there are cost/failure rates of manufacturer considerations (possibly these high-end core steels are on the brittle side?)
Yeah, there are other considerations than looks and reactivity. The cladding is a softer more malleable stainless than the harder core steel. I have a laser that is stainless clad in stainless. It is surprisingly non flex-y for how thin it is. I suspect the cladding had a part in that too.
Anyway I just wanted you guys to know that these price levels are unusual. The biggest sale I have seen from JNS is the 20% december sale. If you were in the market for any of these already, 30% would probably push you over the edge
US buyers don't pay VAT. When you put in your billing/shipping address you should see the price drop. I believe minimum for free shipping is around $140 USD.
I have the Kasumi 240 V2 stainless clad and a stainless kasumi 210, and two wa butchers. All are very good cutters that you should 100% put on a microbevel because they are thin behind the edge.
Got the 270 burnt chestnut handled Kasumi V2 Stainless for $163 plus one of the Aiiwatani Koppa Kiitas. My budget says no but my heart says yes. /img/vbsmilies/smilies/peace.gif
Just got email from Maksim he's keeping the sale going another day - checkout code = Itinomonn. The 180 petty looks like a great line knife. If I didn't have two great knives in that size I'd be all over one of these.
Tonight at midnight. I email came earlier today while I was out.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!