Any non-japanese santoku recommendations for a home cook ?

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Not sure if durability and low maintenance are endangered by a blade being Japanese, or assured if European. The best European santoku I know is the carbon monosteel Lignum 3 by Robert Herder. 1.2519 @60Rc, and nail-flexing. The surface polish reduces reactivity a lot. But I don't think that's what you're looking for. Could you develop a bit what durability and low maintenance means to you? Is it about being built like a tank, or having an edge that offers great edge retention, or resistance to chipping, or rust resistance? All these properties hardly can be combined. Most typical European knives are made of soft stainless, and being tough is the only positive thing I can say about it. Edge retention is mediocre, performance is poor, sharpening them is no fun at all and they don't take or hold good edges.
 
Benuser said:
Not sure if durability and low maintenance are endangered by a blade being Japanese, or assured if European. The best European santoku I know is the carbon monosteel Lignum 3 by Robert Herder. 1.2519 @60Rc, and nail-flexing. The surface polish reduces reactivity a lot. But I don't think that's what you're looking for. Could you develop a bit what durability and low maintenance means to you? Is it about being built like a tank, or having an edge that offers great edge retention, or resistance to chipping, or rust resistance? All these properties hardly can be combined. Most typical European knives are made of soft stainless, and being tough is the only positive thing I can say about it. Edge retention is mediocre, performance is poor, sharpening them is no fun at all and they don't take or hold good edges.
Click to expand...
As I mentioned never thought of looking for a non-japanese / euro santoku but I read an article the other day that got me curious to at least look at some .
In the article many pro chefs were quoted as says they loved their Wustof's , ect . because they were built like a tank , had great edge retention , were resistant to chipping , great rust resistance , and basically could do any task .
 
ayumi_ishida said:
As I mentioned never thought of looking for a non-japanese / euro santoku but I read an article the other day that got me curious to at least look at some .
In the article many pro chefs were quoted as says they loved their Wustof's , ect . because they were built like a tank , had great edge retention , were resistant to chipping , great rust resistance , and basically could do any task .
Click to expand...
After severe thinning BTE and modifying the 13° per side into a convex one ending at 18-20° the Wüsthof become somewhat usable, if frequently steeled with the finest available steel, the Dickoron Micro.
The high tip and impressive belly are fine with tall people behind too low a board. Apart from the profile, the problem is in the choice of an inferior steel type — Krupp's 4116 — whose only advantage is in taking a lot of abuse, very relevant in Wüsthof's home market. All the rest is marketing. And so are the chefs who can do anything with it. By it's structure, with large carbides in a soft matrix, this steel never can take or hold fine edges. In some Western cuisines it perhaps doesn't matter. In others though it does, and that's exactly why carbon Sabs and Herders still are being made.
 
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Benuser said:
After severe thinning BTE and modifying the 13° per side into a convex one ending at 18-20° the Wüsthof become somewhat usable, if frequently steeled with the finest available steel, the Dickoron Micro.
The high tip and impressive belly are fine with tall people behind too low a board. Apart from the profile, the problem is in the choice of an inferior steel type — Krupp's 4116 — whose only advantage is in taking a lot of abuse, very relevant in Wüsthof's home market. All the rest is marketing. And so are the chefs who can do anything with it. By it's structure, with large carbides in a soft matrix, this steel never can take or hold fine edges. In some Western cuisines it perhaps doesn't matter. In others though it does, and that's exactly why carbon Sabs and Herders still are being made.
Click to expand...
" All the rest is marketing."
That's what I was suspecting .
 
ditomura said:
I also got a steel by Lundbergs S grind petty knife made by Elias Ahlstrom and I really like it. The food release is excellent and the steel doesn’t rust in Hawaii weather. I would assume that their santoku would be similar, it’s a great knife that outperforms its price.
Click to expand...
im a lundy fan. actually this would be a very very good choice and an S grind to boot
 
ayumi_ishida said:
ALL ABOUT 14C28N STEEL: THE ULTIMATE GUIDE
https://us.santokuknives.co.uk/blog...he-ultimate-guide?_pos=1&_sid=3d860c91c&_ss=r
Click to expand...
ah i see but that is just comparing steels. how a knife is made how its heat treated will determine if its a good or bad knife.

ditomura said:
I also got a steel by Lundbergs S grind petty knife made by Elias Ahlstrom and I really like it. The food release is excellent and the steel doesn’t rust in Hawaii weather. I would assume that their santoku would be similar, it’s a great knife that outperforms its price.
Click to expand...
bermuda_chub said:
Love my Steel by Lundbergs S-grind 14c28n santoku.

https://steelbylundbergs.se/en-en/collections/santoku/products/santoku-18-cm-stainless
Click to expand...
Conveniently that lundberg is in 14c28n. Elias being part of Mattias's team are solid maker. should not dissapoint you. at the very least theres a face to the product
 
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