Good&cheap japanese knife...

Discussion in 'Cooking Knife Reviews' started by mrshapiro, Feb 5, 2014.

  1. mrshapiro

    mrshapiro

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    Sous Chef
    Hey guys...

    i want to add to my set another chefs knife...want to get something cheap about 50-60$ max but with good edge that will last long...

    Was looking at the tojiro's...

    any other ideas?
     
  2. benuser

    benuser

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    Would you mind changing the title? The term you've used for the Japanese origin is depreciative.
     
  3. mike9

    mike9

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    /img/vbsmilies/smilies/lol.gif    /img/vbsmilies/smilies/lol.gif    /img/vbsmilies/smilies/lol.gif   I feel your pain Benuser
     
  4. benuser

    benuser

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    Thanks. Now as to the content, that won't be easy. What's the reason you want to stick with VG-10? If properly heat-treated and sharpened its edge retention is not bad at all, but not at the level of a freshly sharpened blade.
    The only steel types I know for having a much better edge retention are PM steels for the stainless, and Aogami Super for the carbon. Both are excluded with your budget restraint. Gingami3 has a smoother dulling curve than VG-10, as have the different Swedish stainless. But again, your budget won't allow these.
    Perhaps you may reconsider your sharpening regimen. But for use in a pro environment, sharpening once a week isn't bad at all.
    One more option: having a much larger -- longer -- blade. A 270mm will have a much larger board contact area and a corresponding higher edge retention.
     
    Last edited: Feb 5, 2014
  5. galley swiller

    galley swiller

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    If the OP is looking for something maxing out at $60, then I think the OP will be looking for quite a while, if not an indefinitely long search.

    Tojiro DP knives might have been at a $50 to $60 price when Chad Ward's book An Edge In The Kitchen  was published in 2008, but that was over 5 years ago - and exchange rates, production costs, etc., etc., have marched the price of the Tojiro DP 210 mm gyuto to $80, if not more.

    A little bit of personal research by the OP on the various posts in ChefTalk, and of the current prices of the mentioned cutlery, as well as a bit of clarification of the intended style of cooking (what types of foods will the OP be cutting up, etc, etc) by the OP would make the query more realistic.

    Galley Swiller
     
  6. mrshapiro

    mrshapiro

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    You are right..

    but i feel when i sharp my vg-10 that i dont get the sharpness where i want it...its like not razor sharp as it was when i bought it...

    When im at work and i need to cut lots of veggies its hard when its not razor sharp 
     
  7. benuser

    benuser

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    Well, that carbon steel (shirogami -- white steel) is not exactly known for its spectacular edge retention.
    About your VG-10: normally a freehand sharpener will get any blade much sharper than the factory edge. Could it be it hasn't been thinned enough? IIRC you have tried to maintain it for a while by steeling before you got your first stone. I guess after that steeling not that much of the original edge was left. I suspect the area behind the edge having become much thicker than with the original edge. That would explain your impression that the blade never has recovered its original sharpness.