RogerMasson
New Member
Hello everyone,
For some time know I've been thinking about buying a quality chef's knife to make prepping a bit more fun and to be more efficient. These past days were spent trying to look for informations on knives styles, blade composition, maintenance etc. but I still don't really know what knife to choose in the sub 200$ area...
Well, I know that, style-wise, I'd like a japanses Gyuto, and I also really like the tsuchime finish on the blades paired with "damascus" layers like this one https://www.hocho-knife.com/sakai-t...us-hammered-japanese-chefs-gyuto-knife-210mm/
but...
regarding the "damascus" layers I'm also a bit sceptic about their authenticity since a lot of ~100-150$ knives have "X" layers but is the blade really layered or is it made with chemical etching? For ex:
- https://www.hocho-knife.com/iseya-g-series-33-layer-vg-10-damascus-chef-knife-gyuto-210mm/
- https://www.hocho-knife.com/sakai-takayuki-45-layer-damascus-hammered-chef-knife-gyuto-210mm/
I found it really hard to find any informations concerning the making of these damascus blade on an industrial scale or how the hammered effect is applied. Would you have informations about that as well?
I'm really trying to find a quality knife that will hold it's edge, and that would be durable with proper care.
Thanks in advance for your help!
Cheers
For some time know I've been thinking about buying a quality chef's knife to make prepping a bit more fun and to be more efficient. These past days were spent trying to look for informations on knives styles, blade composition, maintenance etc. but I still don't really know what knife to choose in the sub 200$ area...
Well, I know that, style-wise, I'd like a japanses Gyuto, and I also really like the tsuchime finish on the blades paired with "damascus" layers like this one https://www.hocho-knife.com/sakai-t...us-hammered-japanese-chefs-gyuto-knife-210mm/
but...
regarding the "damascus" layers I'm also a bit sceptic about their authenticity since a lot of ~100-150$ knives have "X" layers but is the blade really layered or is it made with chemical etching? For ex:
- https://www.hocho-knife.com/iseya-g-series-33-layer-vg-10-damascus-chef-knife-gyuto-210mm/
- https://www.hocho-knife.com/sakai-takayuki-45-layer-damascus-hammered-chef-knife-gyuto-210mm/
I found it really hard to find any informations concerning the making of these damascus blade on an industrial scale or how the hammered effect is applied. Would you have informations about that as well?
I'm really trying to find a quality knife that will hold it's edge, and that would be durable with proper care.
Thanks in advance for your help!
Cheers