:thankyou333: a lot - I did not expect so much help so quickly. I guess I'll keep hanging around here.
Now onto your suggestions and ideas:
- Michael -
I have no problem with the bubble bursting - should I not be able to get a 'fully hand forged' knife for the price I am aiming to, then I will get a 'semi hand forged' one Seriously - it would feel great to get a knife that was fully handmade, but I do agree that 300 is probably not cutting it.
Thank you on the steel-info of some of those german knives.
I only use wooden boards (no ceramic or plastic!) - and I would consider them OK. Not too hard or such (no edge chipping with them).
Translating a bit info about the knives I consider interesting is a great idea - see more at the bottom of this post.
This german shop I have found is online-only. I have yet to come across a decent knife shop in Germany and if I do - the prices will be even higher.
The knife I am after may indeed flex a little - as long as it does not bend.
- Pensacola Tiger -
Indeed I did not scroll down the page. The KAGAYAKI VG-10 does look interesting.
- Robert -
The Hattori FH-9 Wa Guyto does look interesting too.
- Timthebeaver -
I for some reason though that VG-10 is 'superior' to Swedish steels like 12c27 (my Mora 2000) or the mentioned 13c26. AEB-L steel is new to me.
US or DE:
- I have in principal no problem buying from US is the price is right or id the knife I chose can not be bought here at all. The problem is as mentioned - the tax (around 25%) plus shipping (JCK ships for very good prices though). Also returns are nearly impossible or with lot of fuss.
- I have also got that impression that the German shop is expensive, but some of their knives look really nice. Returns in Germany cost me nothing and I have 2 weeks to decide whether I want to keep the knife or not.
Purpose of the knife
Meat - anything that has no bones it it (chicken, pork, beef). I am VERY rarely filleting fish (too far from ocean). Vegetables - more like larger salads, NO pumpkins (I have a stronger knife for that purpose). Also no carrots - I will use the SHEN I already have as it is very thin. Tomatoes - maybe, there I will probably keep using the SHEN. Hard salami or cheese - probably also not. Maybe pineapple or water melon here and then. In general no work that requires excessive force.
So - mostly meat
Knives I find interesting (translation when needed):
(includes also knives above my price range - just to give you an idea)
- (*) JCK Inazuma: 12c27 core clad with stainless damascus
- Hattori FH9 Wa-Guyto 270mm
- The KAGAYAKI VG-10 KV-8 Wa-Guyto 240mm
- (*) Aoki Gingami 3 Ichii Exklusiv Suminagashi Sujihiki : hand forged blade Gingami-3-Suminagashi stainless steel (any good?) - 33 layers, both-sided bewel, Ichii-wood, weight 136g
- (*) AOKI Sakai Takayuki Suminagashi Tsuchime Wa Sujihiki 24 cm : stainless damascus (Suminagashi) steel with 45 layers, weight 120g
- Sakai Takayuki Shobu 24cm : single sided bevel stainless blade has two layers - the core is 8A steel ( C0,8- Mo 0,25,Cr 13,V 0,1-0,25%) and is clad with soft stainless steel. Thickness at the spin 3mm, weight 124g
- Sakai Takayuki Cheff Wa Gingami 3 - Shobu 24 cm : hand forged single bevel blade made from two layers: core is Gingami 3 (C0,95-1,1, Si <0,35, Mn 0,6-1, P <0,003, S <0,02, Cr 13-14,5) clad with soft stainless steel. Spine thickness 3mm, weight 136g
- (*) Suisin Inox Honyaki Wa Sujihiki 24 cm : stainless steel blade from 12c27, weight 100g
- (*) Takamura PM damascus Sujihiki 27 cm : hand forged stainless blade from 'PM-damascus' steel (any idea what is that?) - although it seems that the 'PM steel' is only the core and is clad with some kind of stainless damascus - I am not sure, both sided bevel,
- Yoshikane Raiun damascus Gyuto 24 cm : hand forged blade with ATS-34 core and clad with stainless damascus, both sided bevel 50:50, thickness at spine 3.8mm, weight 204g
- (**) Yoshikane SLD Damast Kiritsuke, 26 cm : hand forged blade from Hitachi SLD damascus steel (C1,5%.Si0,3%.Mn0,4%.Cr12%.Mo0,9%.V0,3%), both sided bevel 50:50, thickness at spine 3.5mm, weight 180g, it is mentioned that the owner should have experience with sharpening and that the blade may be harder to sharpen.
- (*) Zensho/Yoshikane SKD Kasumi Gyuto 240 mm - what is the difference between SKD and SLD steels?
(*) means I rally like the knife, (**) means I consider is stunning and may sell some of my camera gear to get it
Please have a look at these and let me know what you think. Price-to-quality ratio is what matters here - the knives listed above are of different 'levels'. I am also opened to suggestions - personal experience counts a lot.
Thank you
Now onto your suggestions and ideas:
- Michael -
I have no problem with the bubble bursting - should I not be able to get a 'fully hand forged' knife for the price I am aiming to, then I will get a 'semi hand forged' one Seriously - it would feel great to get a knife that was fully handmade, but I do agree that 300 is probably not cutting it.
Thank you on the steel-info of some of those german knives.
I only use wooden boards (no ceramic or plastic!) - and I would consider them OK. Not too hard or such (no edge chipping with them).
Translating a bit info about the knives I consider interesting is a great idea - see more at the bottom of this post.
This german shop I have found is online-only. I have yet to come across a decent knife shop in Germany and if I do - the prices will be even higher.
The knife I am after may indeed flex a little - as long as it does not bend.
- Pensacola Tiger -
Indeed I did not scroll down the page. The KAGAYAKI VG-10 does look interesting.
- Robert -
The Hattori FH-9 Wa Guyto does look interesting too.
- Timthebeaver -
I for some reason though that VG-10 is 'superior' to Swedish steels like 12c27 (my Mora 2000) or the mentioned 13c26. AEB-L steel is new to me.
US or DE:
- I have in principal no problem buying from US is the price is right or id the knife I chose can not be bought here at all. The problem is as mentioned - the tax (around 25%) plus shipping (JCK ships for very good prices though). Also returns are nearly impossible or with lot of fuss.
- I have also got that impression that the German shop is expensive, but some of their knives look really nice. Returns in Germany cost me nothing and I have 2 weeks to decide whether I want to keep the knife or not.
Purpose of the knife
Meat - anything that has no bones it it (chicken, pork, beef). I am VERY rarely filleting fish (too far from ocean). Vegetables - more like larger salads, NO pumpkins (I have a stronger knife for that purpose). Also no carrots - I will use the SHEN I already have as it is very thin. Tomatoes - maybe, there I will probably keep using the SHEN. Hard salami or cheese - probably also not. Maybe pineapple or water melon here and then. In general no work that requires excessive force.
So - mostly meat
Knives I find interesting (translation when needed):
(includes also knives above my price range - just to give you an idea)
- (*) JCK Inazuma: 12c27 core clad with stainless damascus
- Hattori FH9 Wa-Guyto 270mm
- The KAGAYAKI VG-10 KV-8 Wa-Guyto 240mm
- (*) Aoki Gingami 3 Ichii Exklusiv Suminagashi Sujihiki : hand forged blade Gingami-3-Suminagashi stainless steel (any good?) - 33 layers, both-sided bewel, Ichii-wood, weight 136g
- (*) AOKI Sakai Takayuki Suminagashi Tsuchime Wa Sujihiki 24 cm : stainless damascus (Suminagashi) steel with 45 layers, weight 120g
- Sakai Takayuki Shobu 24cm : single sided bevel stainless blade has two layers - the core is 8A steel ( C0,8- Mo 0,25,Cr 13,V 0,1-0,25%) and is clad with soft stainless steel. Thickness at the spin 3mm, weight 124g
- Sakai Takayuki Cheff Wa Gingami 3 - Shobu 24 cm : hand forged single bevel blade made from two layers: core is Gingami 3 (C0,95-1,1, Si <0,35, Mn 0,6-1, P <0,003, S <0,02, Cr 13-14,5) clad with soft stainless steel. Spine thickness 3mm, weight 136g
- (*) Suisin Inox Honyaki Wa Sujihiki 24 cm : stainless steel blade from 12c27, weight 100g
- (*) Takamura PM damascus Sujihiki 27 cm : hand forged stainless blade from 'PM-damascus' steel (any idea what is that?) - although it seems that the 'PM steel' is only the core and is clad with some kind of stainless damascus - I am not sure, both sided bevel,
- Yoshikane Raiun damascus Gyuto 24 cm : hand forged blade with ATS-34 core and clad with stainless damascus, both sided bevel 50:50, thickness at spine 3.8mm, weight 204g
- (**) Yoshikane SLD Damast Kiritsuke, 26 cm : hand forged blade from Hitachi SLD damascus steel (C1,5%.Si0,3%.Mn0,4%.Cr12%.Mo0,9%.V0,3%), both sided bevel 50:50, thickness at spine 3.5mm, weight 180g, it is mentioned that the owner should have experience with sharpening and that the blade may be harder to sharpen.
- (*) Zensho/Yoshikane SKD Kasumi Gyuto 240 mm - what is the difference between SKD and SLD steels?
(*) means I rally like the knife, (**) means I consider is stunning and may sell some of my camera gear to get it
Please have a look at these and let me know what you think. Price-to-quality ratio is what matters here - the knives listed above are of different 'levels'. I am also opened to suggestions - personal experience counts a lot.
Thank you