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The best value for knife performance I have ever gotten was from the yaxell dragon line I’m so sad they are no longer available anywhere luckily I bought most of the line but maybe there is something you can do to bring it back I’d very much like to get the fusion nakiri knife they had to finish it off even if it was the nexus version that cutlery and more sold that being said yaxell Enzo hd is the absolute best value that I have personally gotten I’ve owned each of my Enzo knives for over 10 years and the on,y thing I do to them is use a tungsten carbide steel to keep them in tune they still pass the paper towel test and have never touched a stone
ОтветитьBest knives under 200 $
ОтветитьI have small hands, so the misono sounds great to me.
ОтветитьI've had the 240mm and 270mm Tojiro DPs for about 10 years now. Great knives but the spines needed to be rounded off. Back then they were often less than $70
ОтветитьSO glad that my first Japanese knives were the Tojiro DP 240mm gyuto and the DP santoku, on sale together for $100 (back in about 2002)! I have a knife I use now instead of the gyuto, but the santoku is a little laser that I enjoy pulling out every so often!
Ответить<3
ОтветитьYeahhh, the Misono handles are a little small. I recently blind-bought a 5" Misono petty knife off Amazon and I'm going to have the return it because the handle is comically small in my long-fingered monkey hand. It's well made, handsome, and razor sharp, but there's no way I can use this.
[edit] haha you covered the Tojiro about 10 seconds after I paused to write this
queer sportscoat!
Ответить👍😊🎉
ОтветитьCan you do a similar video for petty knives?
ОтветитьLike to know about Kramer knifes.
ОтветитьJust wanted to throw in my two cents since I've handled and sharpened 3 of the knives shown in the video.
The first two knives are using AUS-8 steel. It's fine steel but will go dull quickly if it's your main daily use knife. I trust Misono's heat treatment of their steel, I rarely see edge damage. I would try to find a knife in AUS-10 in that $100 price point.
The Tojiro using VG10, it's a good steel but I question their consistency of heat treatment. VG10, though a stainless steel, is highly susceptible to water damage and corrosion, which leads to chipping along the edge. If you handle it like a carbon steel knife it should be okay.
Would love a similar video aimed at wa/wood/japanese style handles.
Ответитьwouldn't call those Japanese knives, European handles....
and obviously more than twice the weight of a Japanese one
love that this video comes out after i bought a knife, luckily i did get the misono 8 inch standart series gyuto for just 80€ so i chose well haha
ОтветитьThese knives are a steel ...sorry it had to be said .id sell my base ball bat handle kramer for all 5 of these knives
ОтветитьWhat is the Japanese knife made China Taiwan
ОтветитьCheck out Twosun Knives. Their chef knives feature vg10 at 61 HRC and 14c28n at 61-62 hrc. At only $50-60 you honestly can't beat it. Imo anyways
ОтветитьHow about a Best knife for each price point? 100, 200, 300, 500, 1000 etc
ОтветитьI really love the traditional handles... I can deal with Western handles but never enjoy it.
ОтветитьKanetsugu is the best
ОтветитьThe Pro J looks great! love the handle, looks very comfortable.
ОтветитьWay to not put chapter markers in a list style video there guy.
ОтветитьKnifes just got complicated 😅
ОтветитьI need to sharpen my knives every 2 weeks at most, is it me doing something wrong? cause in the video you say they need to be sharpened after 6 months and i'm like, HOW?
ОтветитьGreat idea for a video. Many 'presume' Japanese cutlery is too expensive for their needs at home. The knives in this video would be absolutely up to the job to be used daily in commercial kitchens.
ОтветитьWe missed your tutorial videos! Welcome back!
ОтветитьThanks
ОтветитьNice finally something I’m looking for
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