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Wtb kaeru 210/240

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Thorndahl88

Thorndahl88

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As the title says, i would like to buy a kaeru .
The condition on the knife isnt a Big concern to me, aslong it dosent have huge chips.
Shipped to Denmark
 
panda said:
lol, OP means 'i want it cheap'
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Jup, i got my toyamas, itinomonn and mazaki’s as my “exspensive” knives
Just need a good beater knife, for the hard materials [emoji4]
 
Pensacola Tiger said:
It ain't gonna be a Kaeru. You want a beater for hard stuff, get a Victorinox.
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A vic dosent look good in my boldric [emoji28][emoji23]
P.s the kaeru would also be a knife i could lend my chefs/students without the Big concerns
 
Triggaaar said:
Is the Kaeru not at a similar level to the Itinomonn's?
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Ive seen the kaeru handling pork crackling and almonds etc without chipping I would never do that with my itinomonns [emoji4]
I got a chip on my itu from chopping roasted almonds, so never again [emoji28]
 
I’d still steer away from something as hard as a kaeru for what you’ve described. For stuff like that I pull out either the meat cleaver or ol’ sab
 
Thorndahl88 said:
A vic dosent look good in my boldric [emoji28][emoji23]
P.s the kaeru would also be a knife i could lend my chefs/students without the Big concerns
Click to expand...

Get a 10'' Vic chef knife with a rosewood handle then. :)
You can hack into big pumpkins, trim chicken/duck legs, etc. without worrying about chipping.
It's a good knife in the sub $50 category, if you just want a 'beater'.
 
shownomarci said:
Get a 10'' Vic chef knife with a rosewood handle then. :)
You can hack into big pumpkins, trim chicken/duck legs, etc. without worrying about chipping.
It's a good knife in the sub $50 category, if you just want a 'beater'.
Click to expand...

I got Lots of Vic fibrox, and it sure is a Great knife for the rougher task, But when it comes to teaching sharpening it really falls off.
Gonna close this thread here, Thanks for the inputs and tips etc.
 
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