Knife porn thread

man maths on next knife purchase is going quie well.

I was quite convinced on that gyuto, but then remembered that I was also interested in this Fallkeniven:

https://www.heinnie.com/fallkniven-k1-blue-whale#product-tabs

which costs a bit more, but I also noticed that you have to spend £160 to get free shipping from Burrfection, so I continued looking around there and found this

https://store.burrfection.com/collections/petty/products/mcusta-zanmai-hybrid-vg10-petty-with-pakkawood-handle

which would be perfect with the big gyuto but it's sold out.

in the meantime, I bought my wife a £10 kitchen devil utility knife from amazon and she's very happy.

Have you checked out the entry level miyabi knives? I would say they are on par with most mcusta kitchen knives. Both mass produced. I had a mcusta utility years ago and found it a bit flimsy but it may of just been the utility from that range.

Here’s my current favourite knife, a Boker Arbolito. Holds a decent edge, stands a bit of abuse, fits my hand perfectly, and the leather sheath smells great.

Also pictured is my workhorse bushcraft Mora Companion, with a flat ground spine for throwing sparks off a rod, and a pretty decent plastic sheath that I’ve modded to increase retention and improve drainage.

My most useful knife without a doubt has been the Victorinox signature on my keychain. LED light, ballpoint pen, scissors, blade, all in a handy 6cm package. Had it for about 10 years, replaced button battery once and pen thrice myself, and will purchase again if/when this one goes.

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Loads of tempting options on there, shame petty knives are so expensive given their size! Appreciate that the cost is largely in the labour, not the materials.

I recently picked up a Victorinox Chinese chef knife that I’m having fun with, will probably get a fancy version at some stage, because the Chinese cleaver seems to work well with most of my normal cooking tasks.

Are those the Miyabi by Zwilling? Look nice, similar price to Mcusta from what I can see, or maybe a tad more expensive.

Boker Grenadil and Boker Damast also look good for slightly less dollars.

Yeah that's right, Miyabi by zwilling. I think you are right, they are generally a bit more pricey though I did see this nice gyuto that has either been priced wrong (seen as the smaller size is more expensive) or is just a bargain.

https://uk.knivesandtools.eu/en/pt/-miyabi-4000fc-gyutoh-chef-s-knife-24-cm-33951-241.htm?gclid=EAIaIQobChMIybvYqa2X6QIVUdreCh3FngHTEAkYASABEgIvjfD_BwE

Thanks, that looks good value.

Much choices!

Friend bought this, pre lock down, so haven't had a go with it. But she loves it.
https://uk.knivesandtools.eu/en/pt/-eden-quality-classic-damast-chef-s-knife-20-cm.htm

I think this damast nonsense is getting out if hand and is becoming a sign of a cheaply made knife. I have the petty knife from that series and the finish is pretty rough. You can feel the pins in the handle because they are not perfectly flush. I would rate it below the £12 Santoku I got in Sainsbury years ago.

Thought that knives and tools were a better supplier than that. Looks like these are the same as the Ikea slitbar (damascus) knives which were very hit and miss on finish.

Only mentioned it as spoke to my friend today and she was really happy with it. As I said I have not been near it.

Is there an advantage to these posh damascus knives or are they just nice and snazzy?

It has no function, it's basically the normal 3 layer knife but the softer layers have a decorative pattern.

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Fair enough. Don't get me wrong, I do sort of want one, regardless of if it's the functionality or just the snazziness that's improved.

I also got one because it looks pretty but it get old quickly.

I took some closeups of the pins. First one is the Eden knife, then the
Sainsbury Santoku and one from Aliexpress.

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Some bonus closeups of the layer transition on the Aliexpress knife and a Japanese Nakiri.
Also a chip on the Santoku.

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That eden knife looks pretty rough...
The Kai Seki Makoguru santoku and nakiri that I picked up for cheap at TK Maxx is finished much better!

Also found this site:

https://thesharpchef.co.uk/collections/sale

This is not true. The layering of steel means you can get a thinner blade without ending up with something flimsy.

There is also a difference between a well made Damascus knife and something that has been factory made.

Knives and tools on a whole sells some pretty bad knives but some decent ones also.

This looks similar or maybe the same as the one on Burrfection:

https://thesharpchef.co.uk/collections/sale/products/tojiro-dp-cobalt-3-layer-vg-10-core-210mm-gyuto-knife-fujitora

Looks the same, but with a slightly different stamp.

• *We're pleased to announce that "FUJITORA" brand is developed only for Japanese domestic market, in response to Japanese quality-demanding customers' expectation. The product itself (specification and material) is the same as the TOJIRO "F-xxx"version.
  

How much thinner than the usual 3 layers? Isn't the flimsy part the hard cutting core because the high hardness makes it brittle?
Usually the soft western steels are called tough and the hard Japanese ones are brittle.

I have clad knives that although I love them, they are prone to bending over time. The more layers of damascus, the stronger the blade usually.

Ofcourse there are several factors involved though.

The brittleness is to do with the hardness of the steel so damascus uses softer steel folded with a harder core.

The benefit of cladding is more to have a carbon steel or harder core with a stainless steel exterior.

Bending lengthwise? From smashing garlic?