newer style Sabatier olive, I thinned and etched. I love that guy. I also have a dragon storm 9.5 inch gyuto I keep in my travel trailer its in BDN-1. Not necessarily a beater but I only sharpen every couple of years and never worry about rust.
If we go by those definitions I've got a Makoto Ryusei 210 that I lend new folks in my kitchen. The VG7 is tough enough to survive most fools but it cuts so cleanly that people realize they don't need to to hammer away on it. Curvy profile accommodates the inevitable rock chopping.I suppose another way of defining 'beater knives'—are those I'd feel comfortable lending to a knife-novice/friend/relative to assist with prepping. In my kitchen, they'd probably get: Masamoto HC, Sabatier, Mac, Wustof, Misono UX10, CCK.
Friends/family sometimes want a recommendation—I try to ascertain what's a step up from where they're coming from, how serious of a cook they are, what they're objectives are, how much they want to spend. If they're fixated on a Shun or Global, I'll offer alternatives, but won't rain on anyone’s parade if they're really set on a Global—some also want to get started with a higher tier knife (Kato, Shig), which I won't dissuade if they have the $$$ and know what they're getting into.If we go by those definitions I've got a Makoto Ryusei 210 that I lend new folks in my kitchen. The VG7 is tough enough to survive most fools but it cuts so cleanly that people realize they don't need to to hammer away on it. Curvy profile accommodates the inevitable rock chopping.
This carbon knife I was gifted from a good friend. Hell of a work horse View attachment 274588
You had better seal up the Mac handles for her little epoxy do the trick.My mom's beater knives, circa 60s, still going strong. Mac the knife.
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Nah, ...I'm in the process of getting her new knives. Got her one, and there will be more to come.You had better seal up the Mac handles for her little epoxy do the trick.
i have a three knife set of these i have put together after refurbishing ..... awesome slicers and razor sharpMy mom's beater knives, circa 60s, still going strong. Mac the knife.
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Sad that Don Quixote in Honolulu stopped stocking Mac since the pandemic.I've sharpened plenty of the old Puka blade Mac knives. Many Older households have them like DitmasPork's parents. Back in 60' & 70's were sold at Longs Drug Stores in Hawaii. When first started working in kitchens bought nice Japanese slicing knife from Longs & Forschner 10" chef knife from resturant supply store. Around 7 dollars in 1971.
I agree!My beater knife... the one that I mistreat and put through hell with reckless abandon, is my Mercer Millenia 8 in chef knife. Its what i go to forcutting squash, watermelon, dense root vegmaking vent holes in oil cans, cutting frozen stuff, loaning to coworkers to smash lemongrass, etc. All the things i dont want my japanese knives to do lol
Every time I tried to have a beater knife it just don’t work, I never reach for it, there’s no task I need it for. The closest thing is possibly Masahiro VC
N690 at 61 Rc is a bit surprising since it has relatively low toughness and chipping resistance.Knives that took (because they can) many loud bangs on the cutting board:
Used to be a MAC pro 270 (molybdenum steel at ~58RC) and now is a Zakharow 220 (N690 at ~61RC).
Most of the time they could be brought back easily to tomato skin piercing sharp with a piece of cardboard.
Yes, would have guessed it is similar to VG10 at that hardness.N690 at 61 Rc is a bit surprising since it has relatively low toughness and chipping resistance.
If you don't cut through bone, how do you get em in the trunk?
(Come on, it's Halloween!)
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The old Chicago that's been in the family since the'70s. It's probably cut 80 tons of everything.
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