Shelled out $200 for a good Japanese chefs knife and it made me realize I was fighting with cheap steel for years

2 comments

2 Comments

200 bucks for a Japanese knife is actually on the lower end. You can spend triple that on a Shun or even more on a handmade Sakai Takayuki. The cheap ones from the grocery store are basically just heavy metal sticks with a sharp edge. But once you use a real hardened carbon steel blade that takes a screaming edge, you'll never go back to stamped out stainless. The difference is the steel quality, the heat treat, the geometry. It's not just about sharpness, it's about how the knife cuts and keeps its edge.

dylan_green5825d ago

Better hope nobody drops it on tile, that carbon steel chips easy.