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Which Japanese chefs knive? - Page 2

post #31 of 37

Shun is never a bad idea.   I have 2 knives that are Shun 'econo" brand and they were quite a value. Shun Name is.... $$$ but you know they ain't crap.... however.... a LOT of Japanese blades are real solid. Now that I retired I do not shop ...I got knives.   Find out about STEELS..Rockwell ratings.   You PAY for a VG10 core... but it performs.  You PAY for a Rockwell in the 90's.. but that will get SHARP.   If you fail to learn to SHARPEN......pretty soon your $150 knife will not cut like knives I have that were less than $50.

post #32 of 37

@Ron Wood How are you sharpening knives with Rockwell hardness 90s?

A VG10 core knife can be had for barely over $50.

post #33 of 37

If VG-10 can be had close to $50... that's recent since 5-6 yr ago that was $90+.  I Do not have anything at a Rockwell over 90. My VG7 Kershaw may be close to 90.   Blue Steel carbon can hit 94, as can high $ "powder Steel.  Having retired from Restaurants, I have plenty of knives for Home use.   Very hard steels can be a bit brittle.   While I'd still use a stone, I might NOT use a conventional steel.   A steel with the ridges.. like you usually see CAN chip a harder knife.  For  a VERY hard steel, Ceramic rods work, or stropping... though Stropping is a skill you can't learn easy.

post #34 of 37

https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=sr_1_1?ie=UTF8&qid=1470369078&sr=8-1&keywords=tojiro+dp Current price of the Tojiro DP.

 

Can you refer to where you are getting the Rockwell hardness numbers from? I've not seen steels used in knives go above 66-68 Rockwell... http://web.archive.org/web/20080531085629/http://www.cutleryscience.com/reviews/blade_materials.html

Stropping you can pick up the skills for within an hour if you have muscle memory for the angle holding used in general sharpening.

post #35 of 37
Quote:
Originally Posted by Ron Wood View Post
 

If VG-10 can be had close to $50... that's recent since 5-6 yr ago that was $90+.  I Do not have anything at a Rockwell over 90. My VG7 Kershaw may be close to 90.   Blue Steel carbon can hit 94, as can high $ "powder Steel.  Having retired from Restaurants, I have plenty of knives for Home use.   Very hard steels can be a bit brittle.   While I'd still use a stone, I might NOT use a conventional steel.   A steel with the ridges.. like you usually see CAN chip a harder knife.  For  a VERY hard steel, Ceramic rods work, or stropping... though Stropping is a skill you can't learn easy.

i think you may have some very wrong data on the hrc of some steels... if you replaced the 9 with a 6, you'd be a lot closer to reality

post #36 of 37

You are right..... 60 is the point where you are getting into "high end hardness"    As to VG 10, I'd admit the $ dropped a bit but aside from SMALL knives.. $70 is about as low as I see.  That's still lower than  6-7 yr ago when I swas shopping for an upgrade.

post #37 of 37
What are you considering as small knives? The link I posted is for a 210mm gyuto... And the 240mm is just a little bit more. Are you wanting to find an 11+ inch knife?
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