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I already told him this in dm's why don't people listen...🤦‍♂️

Also you are in the wrong section, try the classified section. You probably need more posts in order to use it though, or be a supporting member.
 
jedy617 said:
I already told him this in dm's why don't people listen...🤦‍♂️

Also you are in the wrong section, try the classified section. You probably need more posts in order to use it though, or be a supporting member.
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I'm contacting everyone. Just not paying 800 for a blade without. A full tang.
 
Why do you need a full tang? This is a forum primarily focused on japanese style kitchen knives and most are hidden tang. Unless you are using it for chopping which you wouldn't do with that steel, not sure why that would be relevant. Also, good chance these very high alloyed steel builds will be more than that from most makers...
 
They all make full tang, here’s a ASP2053 from blank
IMG_4600.jpeg
 
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HOSHANHO 16-Piece Knife Set, Japanese AUS-10 Stainless Steel Kitchen Knife Set, Ultra Sharp Chef Knife Block Set with Sharpener
$428.99
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Kuisine Kitchen Chef Knife Block Set,High Carbon Stainless Steel Razor-Sharp Blade Ergonomic Handle,Knife Set Block with Built-in Sharpener,Elegant Gift(Black,15pcs)
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Kuisine Kitchen Chef Knife Block Set,High Carbon Stainless Steel Razor-Sharp Blade Ergonomic Handle,Knife Set Block with Built-in Sharpener,Elegant Gift(Black,15pcs) Kuisine Direct US
zongchuan 5 PCS Damascus Chef Knife Set, Ultra-Smooth Cutting Experience and Professional Grade Sharp, Kitchen Knife Set,Handle Ergonomic Design,9CR18MOV High Carbon Stainless Steel,Dishwasher Safe
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zongchuan 5 PCS Damascus Chef Knife Set, Ultra-Smooth Cutting Experience and Professional Grade Sharp, Kitchen Knife Set,Handle Ergonomic Design,9CR18MOV High Carbon Stainless Steel,Dishwasher Safe ZongChuan Official Store
Wakoli Damascus Kitchen Knife Set, 5 Piece Professional Chef Knife Set made from 67 Layers of Damascus Steel with VG10 Core, Knives Set for Kitchen with Pakkawood Handles in Wooden Gift Box (EDIB)
$259.00
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YeopAsda Knife Sharpening Stone Set - Premium 4 Side Grit 400/1000 3000/8000 Whetstone Sharpener Kit - Non-Slip Bamboo Base,Cut Resistant Gloves, Angle Guide,Flatting Stone,Honing Guide,Leather Strop
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YeopAsda Knife Sharpening Stone Set - Premium 4 Side Grit 400/1000 3000/8000 Whetstone Sharpener Kit - Non-Slip Bamboo Base,Cut Resistant Gloves, Angle Guide,Flatting Stone,Honing Guide,Leather Strop YeopAsda
MasterChef Chef Knife Set with Bag, Knife Roll Set with 5 Professional Quality Kitchen Knives for Precision Home Cooking, High Carbon Stainless Steel Blades & Triple Riveted Handles
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$15.99
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-23%
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HOSHANHO 8-Piece Kitchen Knife Set, Japanese AUS-10 Super Steel Knife Set with Block, Professional Ultra Sharp Chef Knife Set with Scissors
-23%
$199.99 $259.99
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HENCKELS Razor-Sharp 20-Piece Statement Knife Set with Block, With Bonus Sharpener, German Engineered Knife Informed by over 100 Years of Masterful Knife Making
$199.95
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Sharp Pebble Premium Whetstone Knife Sharpening Stone 2 Side Grit 1000/6000 Waterstone- Whetstone Knife Sharpener- NonSlip Bamboo Base & Angle Guide
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MIDO PROFESSIONAL ABRASIVE Knife Sharpening Stone 400/1000 Whetstone Sharpening Stone with Non-Slip Rubber Base for Kitchen, Hunting, and Pocket Knives or Blades
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jedy617 said:
Why do you need a full tang? This is a forum primarily focused on japanese style kitchen knives and most are hidden tang. Unless you are using it for chopping which you wouldn't do with that steel, not sure why that would be relevant. Also, good chance these very high alloyed steel builds will be more than that...
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Yea if I'm pay 800 for a knife I'd expect a full tang. Just me. From using the knives bin have 800 should have a full tang. I'll buy a shun hiro for 450 before spending 1000 on a knife without a full tang
 
insidiousaudio said:
Yea if I'm pay 800 for a knife I'd expect a full tang. Just me. From using the knives bin have 800 should have a full tang. I'll buy a shun hiro for 450 before spending 1000 on a knife without a full tang
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It really didn’t matter than match in kitchen knife, and sometimes full tang without taper actually affect the balance negatively, tho if that’s your preference I can’t say much. All three mentioned will make full tang, just more expensive
 
insidiousaudio said:
That's all cool and all but I don't have no way to verify.
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I mean he did test his steel, but I guess that’s just photos
Blank Blades. said:
They're all in roughly the same range, i tested all 3 tonight.

This is the gyuto i believe.
View attachment 298799View attachment 298800

The gyuto were testing in the 68-68.5 range, the honesuki tested in the 67.5-68 range. And that could have even just been error from flatness or surface finish, since i heat treated them all the same.

But nah, the geometry should make up for the high hrc, since, while it wont be thick directly at the edge because of how honesuki's are ground they tend to get thicker, sooner than a gyuto or other multipurpose knives. Also, i think it should still be in the same range of toughness (if not better, but this is not me saying that it will for sure be) as any of the commonly used japanese steels anyway.

As far as why theyre ground asymmetrical, I do think a big reason comes down to tradition, and because many japanese knife makers already do a lot of single bevel blades.

But i do think it can be useful, having a nearly flat side to kind of register against something while you cut.

Not sure if I will go symmetrical or not for this honesuki. I was thinking of going right biased. But idk.
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jedy617 said:
Guess every japanese knife over 800 is useless, time to throw out all the honyakis, katos, shigs, tsukasas and kaijus people.


Ok this has to be trolling at this point, good luck everyone else
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I'm comparing knives to what I have. 1000 for. A knife that won't be noticably different is a waste. I'm literally doing cut test between zdp vg10 and magnacut. For 1000 bucks for a steel I might not notice the difference without a full tang. Keep that knife
 
blokey said:
I mean he did test his steel, but I guess that’s just photos
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I think he means that he doesn't know if it's similar to 10v or k390, although all he would have to do is look up the compositions and compare...

Since when does a tang do the cutting? You want to spend $1000 on something because it's different? I cannot follow.

You also don't need to do cut tests because they have been done before with thousands of dollars in lab equipment for you. Your tests won't matter, because they will not have controls in them, like having the same geometry, and there will be no precision. You can literally look up exactly how they will perform against one another, and I think earlier today the pages where those tests were performed were linked already.

Why am I even falling for this bait. @blokey you got it from here man I'm going to bed 😪
 
jedy617 said:
I think he means that he doesn't know if it's similar to 10v or k390, although all he would have to do is look up the compositions and compare...

Since when does a tang do the cutting? You want to spend $1000 on something because it's different? I cannot follow.

You also don't need to do cut tests because they have been done before with thousands of dollars in lab equipment for you. Your tests won't matter, because they will not have controls in them, like having the same geometry, and there will be no precision. You can literally look up exactly how they will perform against one another, and I think earlier today the pages where those tests were performed were linked already.

Why am I even falling for this bait. @blokey you got it from here man I'm going to bed 😪
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I don't care about testing. I've done my own testing. I'm seeing a 250$ knife compete with 500+ dollar knives. I don't even know if the money spent is worth it. I see people talk **** about steels but I'm cutting through all kinds of material testing and coming to my own conclusions.
 
Barmoley said:
This makes no sense at all, but it is your money.
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Yep. From my testing the 260$ knife is holding its own. Why spend 1000 when they offer a knife a step up for 450?
I'm outside looking in. Not fooled but bulshit. I'm buying blades and do actual testing.
 
insidiousaudio said:
Yep. From my testing the 260$ knife is holding its own. Why spend 1000 when they offer a knife a step up for 450?
I'm outside looking in. Not fooled but bulshit. I'm buying blades and do actual testing.
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Sounds good. You were asking questions, so we were trying to help. It sounds like you have it figured out and don’t need our help. Good luck with your search.
 
Look, I don’t care what anyone says – this full tang knife I got absolutely wipes the floor with those overpriced $1000 90V knives. I did my research, and it’s clear that all those fancy knives are just marketing gimmicks to rip people off. Why spend a grand on something when I’m getting the exact same results with a fraction of the cost?

First off, let’s talk durability. Sure, the expensive ones might claim to be “ultra-durable” with “premium materials,” but trust me, stainless steel is stainless steel. I’ve been using my full tang knife for months, cutting through everything from raw meat to frozen vegetables, and it’s still sharp as ever. Meanwhile, people with those high-end knives are constantly sharpening them – sounds like a waste of time to me.

Second, the design. They make a big deal about “ergonomics” and “balance,” but if you have hands and know how to use a knife, you’ll be just fine. My $29 knife fits perfectly in my hand, and it’s not like I’m carving up Michelin-starred dishes here. It’s a KNIFE. It cuts things. How much “balance” do you really need?

Also, let’s talk about practicality. I’m not afraid to take my full tang knife on a camping trip or throw it in the dishwasher. If I drop it or lose it, no big deal. Can you imagine losing a $1000 knife? I bet half of you are too scared to even use the expensive ones because you’re worried about damaging them.

Bottom line: save your money. The $29 full tang knife does everything you need, and you’re not getting anything extra with those overpriced ones except a lighter wallet and maybe a snobby KKF post. Do your own research like I did, and you’ll see – the $1000 knife hype is a joke.
 
Dan- said:
First off, let’s talk durability. Sure, the expensive ones might claim to be “ultra-durable” with “premium materials,” but trust me, stainless steel is stainless steel. I’ve been using my full tang knife for months, cutting through everything from raw meat to frozen vegetables, and it’s still sharp as ever. Meanwhile, people with those high-end knives are constantly sharpening them – sounds like a waste of time to me.
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Is this the one you have?

 
Shun sometimes has sales on their website. You can join their mailing list for notifications.

Also if you check TJ Maxx or Ross in the cutlery section, they often have knives within your set budget. If you're lucky they might have something in surgical grade carbon steel.
 
 
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