Knife porn thread

I can see that your cleaver is miles better made than the Ali X, which is why it cost 14 times as much. I can now confirm that the cheapie cuts and chops perfectly well.

I'm not entirely sure of the relevance of weight in a cleaver, but curiosity got the better of me.

Snap!

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Thank you.
The nakiri and sanktou knives are both £10.
https://www.procook.co.uk/product/nihon-x30-santoku-knife-18cm-7in

Anyone want to club together to avoid postage and packing?

The x30 three knife set is £24
https://www.procook.co.uk/product/nihon-x30-knife-set-3-piece
The three nami set is 39 (blade has a pretty pattern) https://www.procook.co.uk/product/nami-knife-set-3-piece

While the 3 kiru knife set for 19 https://www.procook.co.uk/product/gourmet-kiru-knife-set-3-piece

The 6 kiru knife set £39
https://www.procook.co.uk/product/gourmet-kiru-knife-set-6-piece

A link would be polite ;)

I wasn't trying to be a dick sorry. The picture of the weight is showing how thin it is ground. My cleaver is that weight while also being 220x110.

I am a big fan of 'if it works it works' but I got annoyed at my cheap cleaver after a while because notwithstanding the fact that it was carbon steel it didn't sharpen easily, didn't have an even grind at the edge and didn't hold an edge for long. Still perfectly functional at the end of the day, just depends on whether your requirements are to get from A to B on a BSO or your preference is to get from A to B doing 20mph on something zippier..

@user155490 who in vietnam are you buying from? Presumably that's not a Daovua..

No Le Hanh, 52100 San mai. Talked with https://www.instagram.com/zao_vietknives/ to sort out everything, top guy. Honestly, if all his work is like this its a sleeper. I use it commercially and its the best I've found although my AS Moritaka holds and edge better. I don't think its as such the steel or heat treatment, just how thin ground the Le Hanh is

The nakiri and sanktou knives

I didn't see these replies to original link but spotted both were tenner and impulse ordered that evening, they arrived today

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I’ll just pop this here
https://www.lfgss.com/comments/17590883/

Decided I should treat myself and replace my poorly looked-after, rather bashed 25 year old Global knife I use daily. Settled on a Santoku as the shape works for my mostly veg based prep and I like to be able to scoop up off the board with it (and I have a flexible skinning knife already for fish).

Guess I'm happy to pay @ £100, but thought with the dreaded, ugh, 'Black Friday' I may be able to get a bit more for my budget - has anyone any leads on places offering BF deals? I don't really want to sign up to 25 webshop email campaigns to hear. And any general recommendations? Think I am going tp avoid carbon steel as it also won't be looked after terribly well I imagine.

Guess I'm happy to pay @ £100

10 of these? https://www.procook.co.uk/product/nihon-x30-santoku-knife-18cm-7in

Honestly, just get this (although its not stainless). You won't get a better performer now its thinned and sharpened by one of the UK's best. 10% off for temporary emails will get it down to £90.
https://www.rockchopknifecompany.co.uk/product-page/hatsukokuro-sumi-santoku

I picked up @ChasnotRobert 's gyuto from my cousin's house finally... Was slightly dull (from long term storage I imagine), but after <2mins on a whetstone with almost no practice its now 100x better than any other knife I own - big thanks!

Not sure about the Gyuto shape but definitely a convert to good quality Japanese knives. On the hunt for a similar quality Santoku / Bunto and a Naikiri now.

In love with the look of these Niwaki knives. Any others that are better value currently?

its now 100x better than any other knife I own

glad to hear this!

i haven't tried the Niwaki range but I have one of these which I really love and seems similar vfm:

https://www.kinknives.com/product/aki-santoku-165mm/

I think stainless/non-stainless is pretty key requirement for some when it comes to knives particularly how he's describing his care regimen.

+1

Let's review some key phrases from the OP...

poorly looked-after
bashed
Global
daily
mostly veg based prep
scoop up off the board
won't be looked after terribly well
£100

None of that says thin carbon steel to me. Although I am really tempted myself 🙄

Borough Kitchen have this Wusthof on sale. Maybe have a visit if you can.

https://www.boroughkitchen.com/products/new-wusthof-classic-scalloped-santoku-knife?

I'd be tempted to spend a bit more for the Ikon handle as I really like it. But otherwise it's the same knife so the one linked is excellent vfm.

I totally trust @user155490 , and it's not a knife style I 'want' or will be used to a fraction of its potential but I've just put an order in .. (& when it is used I'm not going to mention what the price was)

Global used to be the king - setting the standard of good, , I think time may have waxed the value

They where heavily marketed by supplying studios with them. I have one as a beater but don't know many/any chefs that still use them.

Yuzo are pretty decent for around that price. I have the petty & gyuto from their range that i bought for when i want to just do something quickly and not use my carbon steel knives and deal with drying/oiling etc
Very easy to care for with san mai stainless blades. Hammered finish is nice in the flesh. Handles are half decent too. i just wash mine and leave them in the rack. No dishwashers though, obvs.

Katto seem to be pretty much the same but with a slightly nicer weighted handle, and slightly more expensive - I’ve not tried them myself though.

Neither are super fancy by any means, but good workhorses that you won't need to be fussy with, and will last forever and hold an edge pretty well if you treat them well.

https://yuzuknives.co.uk/

https://katto.shop/?utm_source=search&utm_medium=paid&utm_campaign=brandedsearch&gad_source=1&gclid=CjwKCAiA3ZC6BhBaEiwAeqfvylPUjmTp7kWCLrG4BJNQK41ZqRAccARUj76NN0v2BH1vKyceHB0okRoCG7oQAvD_BwE

In other news i picked up a lovely 150mm Ohishi made Honesuke from Kitchen Provisions in Borough last weekend. I think its my new fave.
SLD tool steel with nice forge scale finish (kuruchi?). Quite easy to care for, the SLD steel seems to be a nice mid ground between high carbon steel and stainless. Right hand specific handle also which is really nice in the (right) hand.

I think all i want now is a nice Ko-Bunka and then i'll be content!

Thanks, bought the Katto, liked the company/philosophy and that they are Uk based, loved the look of it (important) and if you sign up you get free sharpening which appeals if I can ever be arsed to send it back.

Going to make a little magnetic ply square to match the kitchen so it can be on display, but out of the knife drawer. Was tempted to have ‘do not put me in the dishwasher’ engraved on it.

Borough Kitchen have this Wusthof on sale

I have ome of these, must be knocking on 10 years old now. It's definitely a workhorse that doesn't require TLC. It's a very good knife imo.

Only downside is the steel is hard af so it's not quick or easy to sharpen, but that's just the flip slide of durability and resilience.

Discovered Procook has a shop in the Trafford Centre, and I thought the website was dangerous! I held myself back and only walked out with a sharpening guide thing, I didn't know these existed but it's great. https://www.procook.co.uk/product/procook-knife-sharpening-guide-black

German stainless is generally known for being soft - have a Henckels 4star that I use for bashing shells, softer bone and things I don't want to subject harder knives to. First I've heard of German stainless being hard (and all things considered hard =/= wear resistant, and from my experience softer stainless is usually more annoying to sharpen..)

I’ve got one, it’s the only way I can maintain a constant angle on my edges. I’m not prepared to put the hours in to learn to do it by feel alone.