Xenif
Senior Member
Frugal Utilitarian Church of Kamikoto, has a nice ring to it. They must have an Evangelical Regiment.
To be fair, it’s a little too much to say that someone is unable to evaluate Kamikoto knives without having experience with the top tier knives you list. They are not the correct comparison. One should be listing knives in the $80-$150 range, e.g. asking how they compare to a Tojiro DP, a Gesshin Stainless, or something... I mean, a Kamikoto set of three knives is $260 on amazon.
+1 to all the complaints about the business practices, though, of course.
Cheap side swipe?Maybe send a set to Ricky Trans at Burrfection so he can test and analyze. Then we will know.
Maybe send a set to Ricky Trans at Burrfection so he can test and analyze. Then we will know.
And she didn't have to lie to do it.Rachel sold tons of knives with her program
From the experience sharpening customer's Kamikoto the nakiri, yanagi and parer sets of 3
- the handle is super heavy and all three is unbalanced. Even the parer handle is sooo unbalance.
- they design as a single bevel but no ura/flat only surface and theres a secondary bevel on both side. I end up sharpening them as asymmetrical 90/10 knife. Some micro bevel on the flat side
- it has ugly factory mill finish above the secondary bevel on the shinogi surface and they still claim it was hand forge
- the steel just like cheap stainless. It takes good edge after sharpen but no idea about the edge retention since i already given back to customer
conclusion: hmmmm.......
that's so true. when it seems to have decent handle design and a wooden box with cert, its a premium knife!!Cheap stainless has no edge retention. The edge will roll pretty quickly after use. However, most home cooks won't care, so for someone used to $5 knives, this one probably seems okay.
Rachel sold tons of knives with her program
And she didn't have to lie to do it.
Yes. Just sharing some experience after sharpening them as it was sent to me. While not everyone get to hold the knife themselves. Nothing special to say about the knifeNot sure what exactly you are trying to say or infer. Perhaps, you are simply just stating info?
Was trying to quote but guess i messed up disregard post.
Yes. Just sharing some experience after sharpening them as it was sent to me. While not everyone get to hold the knife themselves. Nothing special to say about the knife
Rachel sold tons of knives with her program
Cheap stainless has no edge retention. The edge will roll pretty quickly after use. However, most home cooks won't care, so for someone used to $5 knives, this one probably seems okay.
Maybe just semantic, but typical German stainless steel is not necessarily cheaper than typical carbon used in Japanese knives. It's just chosen and heattreated in a way to withstand maximum abuse could be easily hardened a lot higher too. Sorry for ot
I own some of these knives. I like them. They were recommended by a James Beard awarded friend. If your opinion of any knife is based on only secondhand info from people that have never owned one, then you have a possibility of being mistaken. Since I own some, and LIKE them, that's all that's necessary for ME. I defend them because I can. I don't ridicule for the sake/fun of it
I think there is a lot to be said in favour of German knives for an average household. If I'm after a knife that works better than the cheap stamped supermarket ones, but I'm not a knife geek, a German knife is a really good answer. It's tough, easy to sharpen, can take a lot of abuse, and cuts well enough to delight most people who are not knife experts. It doesn't rust, not even if it sits wet on the cutting board for hours.Maybe just semantic, but typical German stainless steel is not necessarily cheaper than typical carbon used in Japanese knives. It's just chosen and heattreated in a way to withstand maximum abuse
Being recommended by someone with a James Beard award means nothing. Being a professional chef doesn't give you some innate knowledge of knives. I've sharpened a few Kamikoto (not mine) and they're universally trash. Like was mentioned above, they market as single bevel knives but have no or ill-defined ura. The ones I sharpened were severely bent at the base of the spine, likely due to a weak-spot from the welding. During sharpening it was like rubbing an eraser on my stones. Harder stones like Debado SNE or Shapton Glass didn't feel quite as bad but it was instant, thick mud and massive dishing on the Cerax 1000 that I tried it on. I would recommend Kiwi, Chicago Cutlery, Ikea, Farberware or quite literally anything else over these.
Chefs should know about sharpening? Yeah, they SHOULD.
I have cooked in 3 different restaurant kitchens.
I met only 3 other people out of ALL the kitchen workers I knew who could do any sharpening whatsoever. Most line chefs and prep chefs I met didn't even know how to use a steel, those cooks largely got by on house knives which were either serrated or dull as a hoe.
I had to keep MY OWN knives out of the other staffs reach or they would dammage them being stupid.
Chefs/‘cooks’ by and large are no better at knowing how well a knife works compared to a non ‘professional’ in my experience. The amount of cooks I’ve worked with that were equal parts poor in both technique(be it general knife skills, maintenance etc), and understanding of what makes a knife work well is far more than the ones on the other side of that equation sadly. Granted it’s just my experience, but I’ve had and seen enough conversations on this topic to be able to state with some surety that slapping a ‘Chef Approved’ sticker on a knife is complete and utter ********.
Makes sense to me. I only cook at home, but I have to say that my cooking isn't much better now than when I only used Shuns that I had sharpened at a local shop once a year. (Or rather, my skills are significantly better now, but it's because I'm older, not because of the knew knife knowledge.) Sometimes the knife obsession even makes me a worse cook. "Ok, the dish is now perfectly balanced, but I really want to chop another onion. Couldn't hurt to put one more in." Maybe the precision of my current cuts adds a bit of something to the dishes I make, but I doubt anyone could really tell...
This appeared to be an interesting observation but I didn’t get the opening ’Makes sense to me’. What do you refer to, what makes sense?
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