blue steel steal - too good to be true?

[chefwp]

I was poking around online looking for something and this popped up. It ticks a lot of the right boxes for a very high end knife, but at a bargain price. I'm very skeptical by nature, so I'm suspicious that this is too good to be true/a-quality-knife. I couldn't find too much on the forum about it. Anyone have any experience with this Seisuke blue #2 gyuto?

 

[tostadas]

Looks to be the same as the Tadafusa Nashiji. A bunch of vendors also stock it under their own store brands. The price you have listed seems to be in the typical range for it.

 

[chefwp]

Looks to be the same as the Tadafusa Nashiji. A bunch of vendors also stock it under their own store brands. The price you have listed seems to be in the typical range for it.

Do you know if they are decent, how do they stack up to similar knives? Would you reccomend one to someone starting to explore carbon with a limited budget?

 

[tostadas]

Do you know if they are decent, how do they stack up to similar knives? Would you reccomend one to someone starting to explore carbon with a limited budget?

I have not tried one personally. But if you do a quick search, others here had favorable opinions of it for the price.

 

[Delat]

I believe those are generally respected for the price point.

If you want something thinner BTE in the same price range, have a look at Shiro Kamo's carbon offerings.

 

[Jovidah]

Like tostadas mentioned it looks like Tadafusa Nashiji knives you see all over the places. Probably the most common alternative name you'll find them (or experiences about them) under is the 'Blue Moon' series from JCK.

 

[HumbleHomeCook]

I had a 180 Tadafusa and it was a fine knife and about what you'd expect at that price point. It was my gateway to carbon.

https://www.epicedge.com/shopexd.asp?id=95571&bc=no

 

[Se1ryu]

Tosa ichi Aogami super gyuto also is not expensive. I like Aogami 2, It doesn't rust easily. My yanagiba is blue no.2 and has never rusted until now after 16 years.

 

[jaydee]

There was a recent thread with knives below 200$. Still eyeing that hatsukokoro kurosage AS gyuto for somwtime (much) later. Also costs about 150$

 

[blokey]

There’s a Tsunehisa SRS13 240 gyuto for $169 at CKTG, probably as low as it can be for a 240 PM steel knife

 

[deltaplex]

Do you know if they are decent, how do they stack up to similar knives? Would you reccomend one to someone starting to explore carbon with a limited budget?

Heat treat is solid, profile is fine, grind is pretty thick, cladding is pretty abrasion resistant. I don't know what the person you're asking about is looking for, but these are relatively low maintenance and a large step up from what most people not posting on here are likely to have.

 

[HumbleHomeCook]

Heat treat is solid, profile is fine, grind is pretty thick, cladding is pretty abrasion resistant. I don't know what the person you're asking about is looking for, but these are relatively low maintenance and a large step up from what most people not posting on here are likely to have.

If it is indeed the same as the Tadafusa I had, this would mirror my experience.

 

[Ragnar Lothbrok]

I just bought a similar knife from Seisuke. It is super blue steel "House Brand". No clue who made it. I purchased the nakiri first. I love the rashiji/tsuchime (?) finish and it was an amazing knife for $200. I liked it so much, I immediately purchased the matching gyuto. It was quite a bit more @ "Tree Fitty" ! So far I am impressed. Walnut handle is weighted perfect on both.

I spoke with a Dude @ Seisuke about their house brands and he was very impressed with their new batch of the super blue and the blue #2 you are considering. I was sceptical as well, but I made sure I could return them if I wasn't satisfied. I think it worth the gamble.