Ran Damascus 20cm VS Masahiro 21cm Chef Knife

Discussion in 'Cooking Knife Reviews' started by newskol, Apr 14, 2013.

  1. newskol

    newskol

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    Hi All, 

    As a beginner/hobby chef, I am looking to make my first knife purchase. Having done some research, it seems to me that it might be a better option to go with Japanese, however I have never properly sharpened a knife (with stones) myself, so I guess that will be one of the challenges. 

    So after doing some searching, I identified Masahiro 21cm Chef Knife as one of the choices and Ran Damascus Yaxell 20cm as the top choices. They are both around 120 EUR (156 USD) here in Finland, but I can't seem to make a decision. 

    Since there isnt a good shop around, I can't really get a chance to test one out and will have to buy online. So this is why the decision is even harder. Does it even matter at this stage? Should I perhaps just get the one I like best visually? Or is there a cut and dry answer? Perhaps I have made the wrong choices?

    Thanks in advance, NS
     
    Last edited: Apr 14, 2013
  2. rick alan

    rick alan

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    Don't know how you got completely missed.  In case you've actually been waiting all this time for input, I strongly recommend you go with the Masahiro.  It's thin, light, has decent steel and whereas they are not exceptional I have not heard other than good about them.  On the other hand the Yaxel is heavy and like virtually all faux demascus very thick behind the edge, and vg-10 is very finicky about heat treat and very few companies do it well.  It's probably very much like Shun, which is crap imho.

    Rick
     
  3. rick alan

    rick alan

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    Good point, which leads us to the inevitable: What is the OP willing to do to sharpen/maintain his equipment?  For, as we very know, every dull knife is equal.

    Rick