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Thread: best stainless

  1. #1

    best stainless


    i have a number of knives, mostly Shun & 1 old henkel's 8" chef.

    But i bought a Moritaka KP-150 Blue petty 150mm and after cutting myself a few times have learned to use it and love it. it is my go-to knife. I sharpens so easily it's a joke, and it holds its edge. it could be the shape of the blade, or whatever, but it cuts more easily than all my other knives.

    BUT, cutting onions, which i do a lot, the metal browns the onions almost instantly. I would like to get another high carbon knife, and I know that many, many chefs use them to cut what metal is best for this, or do I have to go to a stainless. if so, what is the best stainless. I don't like VG-10 (i think that's the shun metal in my knives.



  2. #2
    Senior Member stevenStefano's Avatar
    Join Date
    May 2011
    Norn Iron
    I think this should help you a lot

    I have tried quite a few carbon knives and no matter which, they always turned onions brown, even with a very heavy patina

  3. #3
    Senior Member
    Join Date
    May 2011
    Once a patina sets in, carbon knives will be a bit more resistant to the effect you described, but it'll happen again whenever you sharpen/expose new steel and building a patina may take some time (I have no experience with moritakas, but for my takagi honyaki blue #1, onions don't get discolored after the first 2-3 cuts).

    If you're really concerned about this, I would look at some semi-stainless and stainless steel knives. There are a lot of good ones, but to find the best fit, I think it's conducive to number the following in order of importance to you - edge quality, edge retention, toughness, ease of sharpening. Keep in mind that the steel is only part of the equation with regard to its performance; the maker's heat treat makes or breaks the steel.

  4. #4
    If you are set on might want to try different variations to see what your favorite is... Ive been having very good results with AEB-L and CPM 154

  5. #5
    Cpm154, only tried Mario's but its amazing

  6. #6
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Central Jersey
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7
    Senior Member Duckfat's Avatar
    Join Date
    Mar 2012
    The Motor City
    IIR my Ikkanshi Inox is Hitachi G3 and I'm totally happy with it. Is the Suisin Inox G3 as well?

    Who you jivin' with that Cosmik Debris?

  8. #8
    Senior Member

    Join Date
    Feb 2011
    Pensacola, FL, USA
    Gesshin Heiji, from Jon at JKI:

    Sharpens like carbon, near zero reactivity.


  9. #9
    Senior Member shankster's Avatar
    Join Date
    Mar 2011
    Love my Konosuke SS 150mm petty(and my HD's).easy to sharpen,takes a great edge real nice F&F..

  10. #10
    Best stainless steel by far is R2.

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