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Buying knives

  • 01-02-2008 7:10pm
    #1
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    Every few weeks, there’s a thread in here by someone wanting to buy a good knife/set of knives. Rather than answering the same questions over and over again, I’ve compiled this following information from previous threads.

    Many chefs will recommend that you just need one good knife. Want to know more? Read here. The most important aspect of the knife is that they feel good in your hand. Once you have the knife (or knives), you need to be able to keep it sharp. For everything you want to know about sharpening knives, read here. Basically, you’ll need a stone and a diamond steel. Use the stone to sharpen the knife about once a week, and the diamond steel to hone it before use every time. There’s no point in spending loads of money on a knife if you’re not going to look after it!

    So, what brands should you be looking for? Fellow boardsies recommend the following:

    Victorinox – a good starter knife. They’re not too expensive and they’re great for getting started with.

    Wustof – a very popular german range.

    Henckles (also known as Zwilling) – comparable to Wustof.

    Global – far cheaper in Australia if you happen to be visiting soon!

    Now, where can you get them? Unfortunately, Dublin is the centre of the boards.ie universe, so most places will be there.


    Sweeney O’Rourke     on Pearse Street are commonly recommended for Wustofs. You can also buy them online, but beware of fakes. For authentic online sellers, look here.

    Brown Thomas stock Wustof and Global.

    Rory Conner, in Bantry, West Cork makes knives. His website is: http://www.roryconnerknives.com/

    And occasionally you might find a bargain in TK Maxx.

    This post is far from complete and I’m sure others who know much more than I do will chip in with some useful advice below.


«134567

Comments

  • #2
    Dero
    Registered Users, Registered Users 2 Posts: 732 ✭✭✭Dero


    For anyone who's interested how to sharpen kitchen knives, here's a great article that goes into great detail, but is easy to understand and digest. It is also targeted towards kitchen knives, rather than hunting knives or anything else.


  • #3
    rockbeer
    Closed Accounts Posts: 1,422 ✭✭✭rockbeer


    Japanese knives are some of the best you can buy.

    http://www.japanesechefsknife.com/ do a wide selection, good service and cheap delivery.


  • #4
    Mellor
    Registered Users, Registered Users 2 Posts: 39,601 ✭✭✭✭Mellor


    I'm looking to get a decent prep knife,
    should i go multi-use knife, or a chefs type prep knife?


  • #5
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,436 Mod ✭✭✭✭Mr Magnolia


    Hope you don't mind me putting this here Faith. It's for my own use as much as everyone else :)

    I've just purchased an End Grain Butchers Block which I intend to use for every day food preparation.


    Maintenance:

    Only wash your board by hand using hot water and an anti-bacterial soap. Adding a little bleach or vinegar to the water will aid the killing of bacteria. Rubbing the board with half a lemon will also help kill off unwanted bacteria. Never immerse or soak the board. After washing you should dry it immediately. Failure to follow these guidelines can cause your board to warp, which will render it useless.

    Don't allow liquid to stand on the board for any length of time. This can cause discolouration, warping and can even weaken the glue.

    Try and work with all areas of the board to ensure it wears evenly thus prolonging its use.

    Store the board away from any source of direct heat. Oil your board regularly using a mineral oil, allow the oil to dry fully into the board.

    TYP_RectChop20422_300pix.JPG

    Trouble Shooting:

    Cracking or splitting can be caused by your board drying out you need to oil it more.

    Warping can be caused by over-exposure to liquids. Apply loads of oil to the concave side daily until the board levels.

    Staining use a light sand-paper then oil liberally. Rub the sand paper with the grain not against it.


  • #6
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    I've recently discovered Analon knives.

    Really nice and they come with a rigid plastic sheath which is a knife saver if you keep your knives in a drawer.

    Available in Meadow's and Byrne
    and Debenhams


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  • #7
    mildews
    Registered Users, Registered Users 2 Posts: 213 ✭✭mildews


    Does anyone know if there is a place in Dublin where I can buy Ceramic Knives made by Kyocera?
    Thanks.


  • #8
    paddyenglishman
    Registered Users, Registered Users 2 Posts: 53 ✭✭paddyenglishman


    i bought my knives online from Mr Moritaki A japanese maker
    Good quality traditional japanese knives nothing fancy but scarily sharp . i'll never buy another western knife again. They are carbon steel and rust like mad , so they need lots of care and attention ,but you can shave a balloon with them!
    If you buy there may be a tax cost involved unless its under $100 dollars .
    buy direct from a maker , don't get fleeced in Dublin
    .http://park12.wakwak.com/~moritaka/list_en.html
    i have no connection to this guy but his knives are great value


  • #9
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    I've used a 9" Wusthof Gourmet Cooks Knife,4.5" Wushtof Gourmet Paring Knifeand a 7.5" Wusthof Gourmet Filet/sandwich knife for about 3 years now and they are by far the best I've ever used, the Global blades are are as good but the handles are rubbish and you end up with a blister on the outside of your index finger if you use it for lenght of time, I know a few chefs using them and every one of them has a big ugly callus on the spot im talking about, I had to work short notice one day, forgot my knifes and had to use another chefs global 10"cooks knife for the day and it wrecked my head all day.

    That's just my input though.


  • #10
    The Sweeper
    Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭The Sweeper


    Funny you say that Seaneh, I use global knives and indeed I have the 'chopping callus' on my index finger, on mine it's palm side, just above the crease where the palm and index finger join. Didn't realise it was a Global-wide phenomenon!

    I'd swear by the knives themselves for sharpness and because personally I like their weight and balance but up to now I just thought the callus/blister thing was something that only happened to me!


  • #11
    SnowMonkey
    Closed Accounts Posts: 286 ✭✭SnowMonkey


    rockbeer wrote: »
    Japanese knives are some of the best you can buy.

    I use japanses steel it is the best its the sharpist strongist most reliable, stays sharper for longer and its Japanese and they make super knives comfortable to i like them a lot :cool:


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  • #12
    donnacha
    Registered Users, Registered Users 2 Posts: 2,259 ✭✭✭donnacha


    Anybody know much about spitzenklasse - I spotted a 8" knife up in tkmaxx and it was reduced from €119 to €29. It looks really nice but I'm not finding much online about them - can advise if this is good value and of course a decent knife?


  • #13
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Anyone know if there's anywhere in Dublin where you can get your knives professionally sharpened/reground?


  • #14
    mfield
    Registered Users, Registered Users 2 Posts: 568 ✭✭✭mfield


    paddyenglishman wrote: »
    i bought my knives online from Mr Moritaki A japanese maker
    Good quality traditional japanese knives nothing fancy but scarily sharp . i'll never buy another western knife again. They are carbon steel and rust like mad , so they need lots of care and attention ,but you can shave a balloon with them!
    If you buy there may be a tax cost involved unless its under $100 dollars .
    buy direct from a maker , don't get fleeced in Dublin
    .http://park12.wakwak.com/~moritaka/list_en.html
    i have no connection to this guy but his knives are great value

    Might get one of these. How do you sharpen that, same as any knife?


  • #15
    NewFrockTuesday
    Banned (with Prison Access) Posts: 1,405 ✭✭✭NewFrockTuesday


    Didn't realise it was a Global-wide phenomenon!



    *groans*


    :pac:


    I love the Wurstof. I agree re the Global, stopped using them years ago. I never found the handles comfortable. I love the frimness of the grip on the Wuffys.

    I was at Catex a few weeks ago - the chef equivelent of a fairground - and there was a brand of knife Id never heard of before - Dick (I kid you not). Has anyone used these? They were like Wuffys had taken Victorinox out to dinner got plastered and had a lovechild knife :)


  • #16
    paddyenglishman
    Registered Users, Registered Users 2 Posts: 53 ✭✭paddyenglishman


    sharpen the same as any knife , i ve had mine for over a year now and i can still shave with them . ok i'm only a domestic cook but to put up with the abuse i give them its impressive. They are carbon steel and will rust if you do not oil them .I still reckon they are good value , hand made and soulful but very traditional japanese.
    Dave


  • #17
    Dockfive
    Closed Accounts Posts: 53 ✭✭Dockfive


    I recently got a set of global knives as a present and love them. Thankfully haven't had any trouble with the handles as some poster have noted.

    Got a minosharp watersharpener to go with them. Is this the way to go sharpening wise and how often should I sharpen them?

    Thanks


  • #18
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    I sharper my knives before every use (so pretty much ever day) and then sometimes during th day I'll have to give my cooks knife another rub at some stage, I find it best to keep op top of it to avoid losing the edge.


  • #19
    Dockfive
    Closed Accounts Posts: 53 ✭✭Dockfive


    Thanks Seaneh. I was under the impression that it was best not to get them to the sharpener too often, once every few months? Makes sense I suppose though.


  • #20
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    The way I see it is this, Knives are tools, carpenters sharpen their toiols before every use, so we should sharpen ours before every use.


  • #21
    niamh86
    Registered Users Posts: 142 ✭✭niamh86


    Hey

    I'm using Shun knives at the moment, absolutely love them. Got a great deal on them in America last time i was there, anyone know anywhere in Ireland they stock them? Preferably Dublin. I could do with a few more.


    Thanks


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  • #22
    rockbeer
    Closed Accounts Posts: 1,422 ✭✭✭rockbeer


    Seaneh wrote: »
    The way I see it is this, Knives are tools, carpenters sharpen their toiols before every use, so we should sharpen ours before every use.

    I think it depends on what you're cutting and on what surface. Carpenters are cutting wood all the time which is much harder on an edge than - say - tomato - but less so than bone.

    A quick once over with the diamond steel will keep the edge keen, but every time you sharpen the knife you take some of the edge away so oversharpening will shorten the life of the tool. I tend to use the diamond steel a few times a week and only get the waterstones out every couple of months.


  • #23
    NewFrockTuesday
    Banned (with Prison Access) Posts: 1,405 ✭✭✭NewFrockTuesday


    Ive never worked with the waterstone. My Dad does the heavy duty sharpening - hes brilliant with it. He has flats and rounds and they vary from almost fine sandpaper texture rough to velvet smooth. He has a real knack for it. He does the knives in the restaurant - and you could split hairs with them after.

    I use the diamond steel for a quick once over before every session. I dont expect my knives to last forever - Im lucky if I get a year and a half from a chopper. Veg knives are nearly disposable at this stage as theyre so cheap and carvers last about 2 years serated and a year non. I just cant bring myself to throw out knives that I paid a fortune for though...so I have a collection of them in the bottom drawer. Iys like my own little elephants graveyard...a history of my cooking :)


  • #24
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    rockbeer wrote: »
    I think it depends on what you're cutting and on what surface. Carpenters are cutting wood all the time which is much harder on an edge than - say - tomato - but less so than bone.

    A quick once over with the diamond steel will keep the edge keen, but every time you sharpen the knife you take some of the edge away so oversharpening will shorten the life of the tool. I tend to use the diamond steel a few times a week and only get the waterstones out every couple of months.


    I ment i use a steel everyday.
    I leave my wetstone at home and only use it in extreme situations, ie, if ive bene using a boning knife all day it will need it badly or if i've been prepping chicken for a few hours my cooks knife will need it but normally i stay away from the thing.


  • #25
    ManwitaPlan
    Registered Users Posts: 183 ✭✭ManwitaPlan


    Got myself a wusthoff cooks knife today and was just wondering how important is the quality of the honing steel?

    I have an old one at home I got with a cheap set and was wondering would this be ok to use?

    Didnt want to fork out 30 odd quid on a steel tbh.


  • #26
    Mike Litoris
    Registered Users, Registered Users 2 Posts: 6,281 ✭✭✭Mike Litoris


    ManwitaPlan wrote: »
    Got myself a wusthoff cooks knife today and was just wondering how important is the quality of the honing steel?

    I have an old one at home I got with a cheap set and was wondering would this be ok to use?

    Didnt want to fork out 30 odd quid on a steel tbh.

    A cheap (usually rough) steel will ruin your blade. Do yourself and your knife a favour and invest in a good one.


  • #27
    ManwitaPlan
    Registered Users Posts: 183 ✭✭ManwitaPlan


    Cheers,

    I picked up one of these to sharpen the knife http://www.accusharp.com/

    Would I be better of with a good steel instead of that? (I know the steel technically doesnt sharpen but I would'nt be doing heavy duty stuff with the knife and Id be using it infrequently)

    The reason I was reluctant to buy a steel was I would be afraid I would get the angle wrong and ruin the blade.

    Has anybody ever used one of those accusharp tools?


  • #28
    Sparks
    Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Still wondering if there's anywhere in Dublin you can go to get a knife properly reground - I've a sabatier or two that are really past the whetstone stage at this point.

    On the nice-looking knife point, got a beautiful new Tojiro Senkou vegetable knife as a gift this year:
    sk-6312.jpg
    Beautiful thing, looks georgous, wonderful edge and heft. And I've only lost a third of a fingernail to it so far :D


  • #29
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,436 Mod ✭✭✭✭Mr Magnolia


    Sparks wrote: »
    Still wondering if there's anywhere in Dublin you can go to get a knife properly reground - I've a sabatier or two that are really past the whetstone stage at this point.

    Talk to a chef in a local restaurant. There's normally a 'knife-sharpener' that calls to these places regularly to sharpen their knives professionally. It should cost about €2/knife. I've to try and contact one myself so if I get any detail I'll pass it on to you.


  • #30
    Echani
    Closed Accounts Posts: 109 ✭✭Echani


    Does anyone know where to get Victorinox knives in Dublin? (city centre preferably!)

    Edit: nevermind, found an older topic :)


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  • #31
    MarcusFenix
    Registered Users Posts: 720 ✭✭✭MarcusFenix


    Deepsense wrote: »
    *groans*


    :pac:


    I love the Wurstof. I agree re the Global, stopped using them years ago. I never found the handles comfortable. I love the frimness of the grip on the Wuffys.

    I was at Catex a few weeks ago - the chef equivelent of a fairground - and there was a brand of knife Id never heard of before - Dick (I kid you not). Has anyone used these? They were like Wuffys had taken Victorinox out to dinner got plastered and had a lovechild knife :)

    Im an engineer and as far as I can remember Dick made the BEST tools ever made. So they know what they're doing with metal. As for feel etc. anybodys guess, although having said that im sure that all the research gone into making ergonomic tools probably has been employed with the knives too. Hope some of this blabber helps!:pac:


  • #32
    S.R.F.C.
    Registered Users Posts: 617 ✭✭✭S.R.F.C.


    Can anyone help me with regards to buying a knife sharpener, should i be going with a standard steel ie http://cgi.ebay.ie/Professional-Knife-Sharpener-Sharpening-Steel-Chef-NEW-/170670839486?pt=UK_Kitchen_Accessories&hash=item27bcc656be or one of these http://cgi.ebay.ie/Kitchen-Craft-Worktop-Knife-Sharpener-/320728502981?pt=UK_Kitchen_Accessories&hash=item4aace892c5 ?

    Thanks in advance for any help


  • #33
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    S.R.F.C. wrote: »
    Can anyone help me with regards to buying a knife sharpener, should i be going with a standard steel ie http://cgi.ebay.ie/Professional-Knife-Sharpener-Sharpening-Steel-Chef-NEW-/170670839486?pt=UK_Kitchen_Accessories&hash=item27bcc656be or one of these http://cgi.ebay.ie/Kitchen-Craft-Worktop-Knife-Sharpener-/320728502981?pt=UK_Kitchen_Accessories&hash=item4aace892c5 ?

    Thanks in advance for any help

    Both!

    There are people here a lot more knowledgeable on knife sharpening but as I understand it a steel will merely maintain and edge on a knife and you need a separate sharpening system - you should use the steel daily and then every few weeks or months sharpen it.
    I bought an oil stone for sharpening but wasn't getting good results so I bought one of these. I found it a bit harsh on the knives and it wore away pretty quickly itself so last week I bought one of these -€35.90. Too early to tell if it's any good or not but the shop (Brennan's, Cork) swore by them and they know me as a customer and are pretty reliable.
    I think cheaper sharpeners will wear away your knife quickly so if you have good knives, it's worth investing in a good sharpener.

    I'd like to hear other peoples take on this too.


  • #34
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    the beer revolu wrote: »
    ...so last week I bought one of these -€35.90. Too early to tell if it's any good or not but the shop (Brennan's, Cork) swore by them and they know me as a customer and are pretty reliable.
    It's strange that that sharpener is described as...
    "At the heart of the machines are two small butchers' steels, the same hardness, temper and cut as a professional steel. The steels are pre-set at the optimum edge angle and are spring loaded so as not to damage the knife. Just run any knife blade between the steels four or five times and your knife is sharpened."

    So you'd essentially be using a steel to sharpen your knife? Kinda goes against the principle of what a steel is for.


  • #35
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    BaZmO* wrote: »
    It's strange that that sharpener is described as...



    So you'd essentially be using a steel to sharpen your knife? Kinda goes against the principle of what a steel is for.

    Yeah I came across that too but was sort of ignoring it:rolleyes:


  • #36
    nompere
    Registered Users, Registered Users 2 Posts: 1,678 ✭✭✭nompere


    I've been using one of these for the last few years.

    http://www.bestknifesharpenerreviews.info/furi-ozitech-diamond-fingers-pro-knife-sharpener/

    If you look on amazon you;ll see one or two adverse comments about the build-quality, and there's no doubt that it is a bit flimsy. But it still does the job it was bought for, and I just have to keep my fingers out of the way.


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  • #37
    breakfast roll
    Registered Users, Registered Users 2 Posts: 334 ✭✭breakfast roll


    Has anyone used the JML Nudo Knives before?

    http://www.jmldirect.com/N%C3%BCdo-Knife-Set-and-Universal-Knife-Block-PN4420/


  • #38
    Deise Musashi
    Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    I sharpen knives as a hobby, made a post about it in the Hunting forum.

    It's a tutorial type thing equally applies to my kitchen knives.

    http://www.boards.ie/vbulletin/showthread.php?p=72714711

    Hope this helps!

    Eric.


  • #39
    rubadub
    Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    mildews wrote: »
    Does anyone know if there is a place in Dublin where I can buy Ceramic Knives made by Kyocera?
    Thanks.
    I want to know this too, or just any place to get any brand. Would TK maxx usually have them?


  • #40
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    rubadub wrote: »
    I want to know this too, or just any place to get any brand. Would TK maxx usually have them?

    TKMax often have knives that look like they're ceramic but they're not - just coloured metal so be careful.


  • #41
    Intothesea
    Registered Users, Registered Users 2 Posts: 540 ✭✭✭Intothesea


    Here's a handy comparison for (mostly) stainless double-beveled (Western-style) Japanese knives:

    http://news.korin.com/media_images/news134/news134.html

    These guys ship all over the world:

    http://korin.com/Shop/Western-Style-Knives

    I have a couple of Masamoto knives and splitting hairs has never been so enjoyable, or quick :pac:


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  • #42
    Deise Musashi
    Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    I like to buy knives from

    http://japanesechefsknife.com/products.html

    http://www.watanabeblade.com/english/

    http://www.chefknivestogo.com/

    http://www.edenwebshops.co.uk/en/ct/kitchen-knives.htm

    http://www.cartercutlery.com/
    I have a couple of Masamoto knives and splitting hairs has never been so enjoyable

    Keep them stropped and they will keep cutting like that for a long, long time!

    Of course you can contact a bunch of makers on BritishBlades and ask them to make a custom job for you, like these!

    http://customkitchenknives.blogspot.com/p/kitchen-knives-gallery.html


  • #43
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    Hi there,
    Looking for a set of decent knives for a chef-wannabe as a gift.
    Looking to spend 100-150 for a quality set. Any recommendations of good deals?


  • #44
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    Merged with existing thread.


  • #45
    enfield
    Registered Users, Registered Users 2 Posts: 1,109 ✭✭✭enfield


    I was a chef and left it in the 70s to go my merry way. One of those merry ways was engineering. When I went back to the cooking there was this thick bladed knife in the kitchen, you know the type, 3mm blade and hard to push through a turnip. Merging my culinary experience with my engineering ones, I brought it home. Laid it on its side horizontally in a 4 inch vice. I plugged in my 110 transformered 4 inch grinder and stuck on a flap disc. I gently sanded the left hand side of the blade edge, then I turned it over in the vice and did it the same on the other side, making sure all the time that the disc is grinding away from the blade edge. The blade should be laid flat and the grinding disc almost flat when grinding. This gets me a knife that will zip through the softest tomatoes and anything you want to put it through.
    Ask your husband to do this if he has a 4 inch grinder, the whole exercise takes no more than three minutes and you are left with a knife with a better edge than when it left the cutlers. We (the old culinary ones) use to buy our knives in the United Yeast Company opposite Trinity College, from what I hear they are still there and most helpful.
    When I worked in the Russell Hotel on St Stephens Green under Head Chef, Pierre Roland in the 1960's, our knives were sent out regularly to be sharpened. The Meat and vegetable corners would use a steel to keep the sharp.
    Cheers.
    Tom.


  • #46
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,506 CMod ✭✭✭✭The Black Oil


    Have a voucher for 'Stock Design Store' in Dublin, they might have knives. Must invest in a good set.

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #47
    Deise Musashi
    Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    I brought it home. Laid it on its side horizontally in a 4 inch vice. I plugged in my 110 transformered 4 inch grinder and stuck on a flap disc. I gently sanded the left hand side of the blade edge, then I turned it over in the vice and did it the same on the other side, making sure all the time that the disc is grinding away from the blade edge. The blade should be laid flat and the grinding disc almost flat when grinding. This gets me a knife that will zip through the softest tomatoes and anything you want to put it through.
    I have a Viell 1x42 belt sander for doing this type of thinning, must fit a motor to it this year. :D The main thing using power tools on your knives is to watch heat build up at the edge. If it's too hot to hold with bare hands then you need to dip in water quick!

    A light touch and keeping the edge cool will give a thinned blade that will cut very well. A quick convexing can be done at the same time depending if you grind on the platen or in the slacker belt section above the platen.
    I like a convex on softer steel knives as it supports the edge, and can help hold on to carbides in the edge, rather than having them tear out.

    Failing a belt sander, a buffer or power file could be used with great care!

    A buffer is one of the most dangerous tools to use with a knife, it can grab and fling the knife in an act.

    Eye protection is a must also, let's not hurt ourselves for lack of PPE.


  • #48
    Longranger
    Registered Users, Registered Users 2 Posts: 961 ✭✭✭Longranger


    Hi all,first time poster so excuse me if I sound like an idiot. Just wondering if anyone has used the santoku knives from tesco. They're about 35 quid and look ok. Any opinions?


  • #49
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,797 ✭✭✭✭The Hill Billy


    Threads merged.

    tHB


  • #50
    Deise Musashi
    Registered Users, Registered Users 2 Posts: 622 ✭✭✭Deise Musashi


    santoku knives from tesco.
    Just had a look on the Tesco website, is it the "Professional" range knives?

    AW08203-5706TPS332122.jpg

    They don't say what steel is used, stainless is all that's mentioned? Did it say on the knife itself? Something like 8Cr13MoV or VG-10 possibly?

    If it's the same one I'm not mad about the bolster running onto the heel of the blade. That's just my own preference though, like this very similar one from Eden webshops.

    eden-quality-japan-santoku-eq2010-418-d1.jpg

    €35 would buy a nice decent knife, so if the tesco one is mystery steel I would give it a miss and buy something else.

    Or try it out and let us know if they are any good! :D


  • #51
    Longranger
    Registered Users, Registered Users 2 Posts: 961 ✭✭✭Longranger


    All it says is "japanese Molybdenum steel". The only knives I have a good knowledge of are filleting knives and gutting/skinning knives so I don't know what to make of this one. I just thought it looked like a good knife.


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