/ck/ - Food & Cooking

>>11605506
I'd rather support Germany than Japan desu. Japan gets enough of my money as it is without having to hawk down some inferior weeb kitchen tools.

>>11605506
why is German chef knife vastly inferior?

please educate us

>>11605528
it's not folded 1000 times

>>11605528
Generally speaking, German knives are:
thicker
heavier
have a wider bevel
have a lower hardness....compared to Japanese knives. That's not "better" or "worse", it's different. It's like comparing a dump truck to a race car. Different tools for different jobs.

The Japanese knife will cut easier with less effort, this makes it feel "sharper". They also tend to require less frequent sharpening due to the harder heat treatment. There are disadvantages though. The harder, thinner blade is easier to damage if you abuse the knife. The German design will handle a lot more bullshit without damaging it.

>>11605528
Not OP but Japan sells a lot of VG10 stainless which is a really fantastic alloy for the everyday chef at home because its hard enough to take a near carbon steel like edge with more rust resistance. The knock on them though is that its more brittle so you can break it if you abuse it. Mostly just have a hand saw or soft alloy western cleaver on hand for bone work which you should anyways. I think he's probably being hyperbolic about the vastness of difference in quality but the vast difference in price should be enough to convince you that Japanese is probably better bang for your buck.

Imagine dropping $80 on a fucking knife LMAO

>>11605528
German knives aren't forged in the Sakurajima volcano by japanese high elves.

>>11605559
>imagine not having nice things
Its like the price of a pair of good shoes or slacks. Don't tell me you buy those at wal mart too...

>>11605559
>its the same "buy a 25 dollar knife, its the same thing lmao" fagot that posts in every thread

nobody's gonna buy your shitty knives bro

>>11605551
>>11605552
>different knives for different applications.

Not all knives made in Germany are fucking massive french style knives you know.

>>11605709
Nobody said they were you know. Maybe you should go back and read the posts.

>>11605506
I can imagine it. A lot of broke-brained failed normies here afraid of being a "weeab"

>>11605716
Why would those people be on 4chan though? That's as dumb as an alcoholic hanging out in a bar.

>>11605506
I hate knives with that style of bolster
makes it unergonomic to grip them with your thumb and forefinger on the blade for control

>>11605506
That thing looks very uncomfortable. I'm planning on picking up pic related some time when I feel like I have money to throw around and am sufficiently drunk.

>>11605551
>if you don't abuse your knife japanese is superior in every way
Well put.

>>11605528
It's "race to the bottom" industrial design. You know how they put child safety locks on cigarette lighters, rendering them neither child safe, nor effective cigarette lighters? It's like that.

Way back in the mid 20th century, the manufacturers designed something that would appeal to young boomers where the wife had no idea about anything and they had moved out to Levittown from Kew Gardens or Bay Ridge for the first time in their stand-alone single family house that needed a car to drive for hours out of the Midtown Tunnel to get there, because living beyond the tentacles of the BMT and the IRT was the American Dream. Nope, can't call mother because wouldn't want to bother her, gotta figure this out on my own, thought Betty to herself, the sweat beading up on her makeup-caked forhead. How ever am I going to prepare this roast before hubby gets home? Not knowing how, Betty does all kinds of creative things.

The manufacturers knew this, and didn't want thousands of boomer housewives trying to return the "defective" product that breaks when you use it in a way that God never intended knives to be used. So rather than making a good knife, they made a knife that wouldn't crack, or chip, or whatever. Of course it wouldn't cut either but that was beside the point - these women didn't know what cutting even was.

In short, German knives are for women.

>>11607087
I was hoping it would slip and cut her wrist and put us all out of our misery.

>>11606944
that looks like shit anon

>>11607087
>/r9k/ is also a weeb
checks out

>>11607461
>cut something
>a german knife
Pick one

>>11607087
>designing a knife just for women is OK when Japan does it

>>11608999
Don't women have dainty hands and underdeveloped forearms? I would think they would need their own knives

>tfw just use a $2 Chink cleaver
I need to upgrade my shit

>>11605506
>imagine thinking it was a good idea to make this shit thread

>>11605506
thats a french style knife idiot

>>11607087
>>11608753
>being this bad with a whetstone

>>11609086
>French style knives aren’t ever made in Germany
Retard.

I won a pack of stainless steel knives last year at the work christmas party. I'm set.

Wüsthof Knives are still pretty thin behind the edge and cut quite well, but the newer F. Dick knives are awful out of the box. Thick as a chisel. the onlly good thing about them is that they are well suited to being thinned, as they have enough "meat" on them to produce a nicely convexed bladeface which does wonders for (or rather against) stiction.

>>11609092
thats not the point dingus its not a "niche german chef knife"
just use a correct picture OP

Are these any decent? Boomer dad got it for some points he had accumulated at some store.

>>11605560
Have you heard of the High Elves?

>>11607087

Pretty much this. Western knives used to be made out of carbon steel and in a thinner profile, but robustness won out over function. There's also the rust to think about, home chefs were scared off by knives that you can't put in a dishwasher. Modern German-style knives have a lot in common with a cleaver. You can't even sharpen a knife like >>11605506 properly.

>>11608999

Santoku are just designed to employ the Japanese technique of cutting, rather than rocking like you would with a chef's knife.

>>11609604
>There's also the rust to think about, home chefs were scared off by knives that you can't put in a dishwasher.
Which ones are dishwasher-safe versus the ones that aren't?

>>11609633

No knives are really dishwasher safe, but a chunky softer stainless steel knife will only risk a little dulling. A thin high-hardness carbon knife can come out covered in rust spots and badly chipped.

>>11609657
Why would it make them more dull? Why would the harder ones chip - temperature variation or something?

>>11609666

Because it has to rely on just some water spraying about a dishwasher uses much more aggressive cleaning agents than normal dish soap, they're actively corrosive. The environment in a dishwasher can act like a battery and actually oxidise and dissolve materials. Carbon steels are much more reactive and more vulnerable to this than stainless. There's also a risk of them being knocked about and hitting other things, and given that harder knives are also more brittle they're a lot easier to chip. Harder knives tend to have a thinner profile as well (their hardness allows them to do that and retain an edge), which again makes them prone to damage if they're treated too roughly.

Western knife makers are all owned by a few conglomerates. They care about corporate profit over knife quality & design.

Japs still maintain a culture of small, independent knife makers who still value quality over quantity.

Of course there the mega Shun's in Japan, but there are still alot more small knifemakers than anywhere else in the world.

>>11609604
I have a santoku-western hybrid with a fuller belly that's rockable

>>11605506
I use a set of knives that cost $20. They work perfectly.

>>11609604
>Santoku are just designed to employ the Japanese technique of cutting, rather than rocking like you would with a chef's knife.

They were introduced as a trendy women's knife for the burgeoning class of home cooks who bought pre-portioned meats at fancy new Western style grocery stores rather than having to part out a half carcass with any one of Japan's 600 specialty knives

>>11609750
>Western knife makers are all owned by a few conglomerates.
Incorrect.
>but there are still alot more small knifemakers than anywhere else in the world.
Again incorrect.
The USA alone has more independent custom knife manufacturers than Japan.
Your whole post is an exercise in kissing nip ass and is factually incorrect.

>>11609604
>Western knives used to be made out of carbon steel
>used to
>what are Windmühlenmesser
Pleb.

>>11609989
he got the yellow fever.

>>11607087
Ugh, that webm. Reminds me of that time jack brought on a female "chef" to talk about knife skills.

https://youtu.be/bycgZ0PI6og?t=238

>>11607087
Now this is basedposting

https://www.youtube.com/watch?v=-1fUFbij2s0

Can I get some recommendations on maybe some two jap knives? I'm moving and will be needing new ones, I think a couple, mid-range but good quality jap knives might have me covered for a while, but I'm clueless about brands and steel types.

>>11605709
generally speaking you’re a faggot

>>11610024
>every time Jack makes a new episode his arm is even more atrophied

>>11610100
That episode is 7 years old.

>>11610104
Huh?

>>11610037
>You want to hit the sharpening stone at a 45 degree angle

>>11609525
>designed by Porsche
>japanese steel blade
Intredasting.

>>11609525
decent, but no more. The steel is rather pedestrian. On the other hand Mads Mikkelsen used these in the "Hannibal" TV series.

>>11609763
LOL ask me how I can tell you have never worked with a really good knife

>>11610175
Television is not an authority.
You should not be basing your opinions off fictional tv shows.

>>11610037
>I sharpen my knives just about every day
>this is a sharpening steel
>hit the sharpening stone at a 45 degree angle

>>11610114
>>11610240
Like you could do better.

>>11610345
Yes, we fucking could, and do.
Even YOU could do better after watching just about ANY other youtube video about sharpening. This woman is giving the worst possible advice and displaying the most fucked up technique I have ever seen.
I'm guessing someone showed her how to go from 90 to 45 to 22.5 degrees to get a decent angle and she just ended up forgetting about the last step. That still doesn't excuse the way she's slamming the shit out of that "sharpening steel"

>>11605506
Imagine being poor and not buying the highest quality American knives made by master bladesmiths who trained in Japan

>b-but muh mercer works fine!
lmao

>>11610186
>Television is not an authority.
He didn't say it was. He simply said a TV character used it.

>>You should not be basing your opinions off fictional tv shows.
Where did you see any opinion stated? The only assertion was that it appeared in a TV show, not that it was good or bad because of it.

Your reading comprehension is pretty bad, anon.

>>11610464
That's super kiths

>>11610468
actually, your reading comprehension could use some work. he said the steel was bad, clearly a negative, but then used the phrase "on the other hand" to imply the positive aspect was that hannibal uses them

you stupid fucking pseud

>>11607087
Imagine being so obsessed with your weeb knives, you take the time and write a satirical little essay on 4channel

>>11610506
Not even a knife fag here, but it was a pretty well composed little screed, so fuck off.

>>11610504
BASED

>>11609964

They’re really a nakiri with a pointy end, an update of the standard domestic knife so that it can cope with meat as well as vegetables.

>>11609989

>citation needed

Even if there are, so what? Why does it matter if there are more hobby-tier knife makers in the US, most of whom just turn out a handful of flashy display-only hunting knives every year. Market share is what’s relevant, and the Nips are way ahead on that, both domestically and internationally. I’ll bet they even sell a couple of orders of magnitude more hand-forged kitchen knives in the US than American makers manage to.

>>11609992
I’ve used one, they’re not as good as you think and they are rather overpriced

>>11606944
that engraving is so cool

>>11607087
>women are bad at cooking
sorry that your gf doesn't make you dinner anon

>>11605522
>supporting the state in the process of destroying Europe for the third time in 100 years

>>11611178
You have to go back.

What size knives does /ck/ like? I bought the wusthof first and talked myself down from 10" to 8" because I was worried about it being too big. Then I recently bought the Misono and picked 270mm which seems pretty big for a gyutou, and I love it. I think I'm all for bigass knives now.

>>11611420
How big is your cutting board?

>>11610386
A 45 angle isn't ideal, but you will still be forming a a cutting edge, it will not be great but 45 degrees is much easier for the average home cook. There's nothing wrong with her teaching this for home cooking.

>>11611433
I think it's like 12"x17" but I've been thinking about getting a bigger one. My kitchen has an island with lots of prep space, but any bigger than what I have now is probably going to be a pain to wash.

>>11611420
I fell for the big knife meme but I went back to a 21cm

>>11610504
What I meant by that is that some people might get a kick out of using knives that were used in such a well known show, for such gruesome purposes. Obviously that has nothing to do with the actual quality of the knives themselves. Any reasonably intelligent person could have inferred that from my post.

>>11611462
>A 45 angle isn't ideal
45° on BOTH sides, that makes for a 90° angle. It will be blunt as a boulder and cut like shit. I think that maybe someone told her to hold the knife at a 45° angle WHEN SEEN FROM ABOVE, which is something you can to to "increase" the length of the whetstone you work on which makes sharpening easier. especially when you are using a standard 6'' stone, not the more generously sized professional 8'' stones. That woman is clueless, did she even use any water?

>>11611827
She meant a 45 degree angle total, not on both sides.

>>11612120
45 total is still too high unless we're talking axe heads

>>11610464
>it's good because I got it at williams-sonoma

>>11605551
>German knives can be treated like shit and not break
I suppose that's a selling point for some, but it's not a great one

>>11605506
>not buying a CERAMIC KNOIFE made in GUANGDONG PROVINCE

>>11611210
Have you learned nothing? A land cannot be destroyed. It can only become something else.

Who gives a shit.
Just rub your Wal-mart brand Great Value knife over the magic sharp rocks every weekend and it'll outperform the imported meteoric damascus steel Austro-Hungarian Chefmesser after, like, a week of use.

Nothing personnel kid, but just like most Japanese products, when it comes to mastery, they don't come close. Good imitations never beat the original.

>>11605696
$25? My chef's knife was $8, and I've had it for 10 years. Probably a better cook than you.

>>11612775
Lmao you’re so poor you don’t even understand what you’re looking at.

>>11611819
intelligent people understand how to use idioms, you clearly don’t

>>11609525
My old chef had a set of these. They suited him. They look slick as hell, but they ain't worth the money.

>>11613225
>I’m rich because I have a $1000 soccer mom knife
You’re supposed to cut the tags off your clothes before wearing then, tyrone

>>11609989
>The USA alone has more independent custom knife manufacturers than Japan.

This is just ignorance.

>>11610464
>>11613225

Imagine waiting years to blow tens of thousands of dollars on a status-symbol meme knife just because the maker got profiled in the New Yorker one time

>implying Bob Kramer trained in Japan

>>11612772
Well I think I'm talking to an ass head.

>>11610464

>>11613489
>Imagine waiting years to blow tens of thousands of dollars on a status-symbol meme knife

Yes, child. When you're an adult and make good money, you can blow it on random shit you enjoy. Try it sometime, instead of just whining about how life is hard & passing you by.

fags. fags everywhere.

>>11613604
You have the taste of a congo dandy.

>>11613604

>implying I'm poor

If I want to spend five figure sums on a bit of art I'll get something I can hang on my wall. Knives are very much a case of diminishing returns, even a professional chef isn't going to see an improved performance out of a $40000 Kramer over a knife that's a hundredth of the price, and they'd probably be scared of damaging the thing anyway. I imagine that the vast majority of them get brought out to show off every now and then and spend the rest of the time collecting dust.

>>11605506
My $10 knife from Ikea works just fine.

>>11613742
The 365+ all stainless one is relatively decent but it costs 20€. The cheaper IKEA knives are shit. You have probably just never worked with a nice knife before.

>>11612778
German cuisine isn't that kind to your knives, and these knives are generally used as an all-purpose tool. So they had to take lots of abuse

>>11615085
>brats and schnitzel
>hard on knives

Hrm.

i like henkels and messermeister german knives. I hate wusthoff, but not all german knives are wusthoff chunk tier. What are some other good german brands?

>>11615227
>trying to explain cooking to a wustof customer

>>11613724
Doesn't a piece of art spend 100% of it's time collecting dust on a wall? this fucking thread is full of plebs and you're all hilarious

>>11615889

Yeah, but the point of a piece of art is to look at it, it’s a purely decorative item. The point of a kitchen knife is to cut things, it’s a tool, function is what matters. Pay a hundred times what you need to for swirly patterns, a fancy handle, and some bragging rights if you want, but don’t pretend it does the job any better.

>>11606944
Mac Pro's pretty much are German knives in build except for the small belly. Heavy, thick and soft.

>>11605506
I'm late, but I read this as ''$200 on a Nietzsche German knife''

>>11617335
The partial bolster though. The Japs took the single most obnoxious intolerable feature of Nazi knives and made it somewhat usable.

>>11608621
>/r/offmychest/ is a nazi sympathizer
makes sense

>Buy nice knife
>Ruin it the first time you sharpen it
alternatively
>Buy nice knife
>Never sharpen it

>>11615227
>German cuisine is just bratwurst and schnitzel
Schweinshaxe are a thing anon, so are the shit ton of other foods which require you to get throught bones and other shit which seriously fuck up your knife. Also, German cuisine generally doesn't have any food which require precise cuts, so you are better off with going for long-lasting knives that can take some abuse and can be sharpened often.

>>11617607
>cutting through a pig femur with a chef knife
ok good luck with that Herr Goebbels

>>11615299
Herder, first and foremost. Pretty thin and somewhat delicate high performance knives compared to the typical German knife. The there is Güde, the inventors of the serrated/break knife. Also Felix. The Victorinox Grand Maitre knives are also really German knives, as Victorinox has always had them made in Solingen, by Solicut to be precise, who do contract production for a number of other manufacturers too. But Solicut also started selling knives under their own name a few years ago, the Solicut First Class Series for instance. Pic related.

>>11617607
>the shit ton of other foods which require you to get throught bones and other shit
I am German and I have never seen or heard of a German dish that required me to chop through bones with my chef knife. If you need to split a chicken or cut out the back for spatchcocking get some poultry shears.

Imagine dropping $4 on pic related, having it confiscated in customs, and being fine $500 for trying to import an illegal weapon because the plastic sheath has holes in it that would allow you to carry it on a string around your neck, making it a "neck knife".
Because that's what I woke up to today.

>>11617524
Classic Ikon has partial bolster.

>>11609525
301 steel is pleb shit. It's pretty close to 304, which is the most common stainless used on everything from the trim on your refrigerator to your sink to that bit of stainless on your car. It's not a knife steel, you might as well sharpen a butter knife.

>>11605506
I would “accidentally” drop the bitch in the pantry knives point down.

>sorry, not sorry Stacy

>>11617657
schweinshaxe

>>11619363
They use saws for that shit. You've never actually been inside a butcher shop have you.

>>11619181
why didn't you just let them have it

>>11619814
They took it and charged me for attempting to import it. My name was on the parcel after all.

>>11619181
what shithole country to you live in?

>>11619829
Denmark

>>11619837
I find it amusing how you have a literal anarchy no-go zone in the middle of your capital but you got fined for importing a little neckbeard toy

>>11619846
Christiania hasn't been like that in years, man.
We do have no-go zones of a different sort, though.

I received pic related for Christmas.
I haven't used it yet (just unwrapped it today) but the weight feels nice in my hand. What does /ck/ think?

>>11620767
why is it bumpy swirly?

>>11620767
Looks prettty nice. Always use the shit out of nice things you have, thaat is what they are there for. When I was a kid I once got a 30 colour felt pen set, in a tin box, all colours of the rainbow. I never used them because theey always seemed to nice to waste them on mundane things, I was always saving them for something nice. when I finally decided to use them for something they had all dried out. That still hurts.

>>11620804
from the amazon page:
>SG2 Japanese steel cutting core and clad with 32 layers of a Damascus nickel and stainless pattern on each side for a total of 65 layers of metal
I've seen lots of knives that look like that before but I don't actually know what the point is. I feel like this gift was 2 good 4 me I won't even know how to take care of it.

>>11611420
I have that same Wusthof classic. It's pretty great but people say the full bolster will get in the way after multiple sharpenings. I have had mine for three years and only truly needed to sharpen it twice though. It holds its edge well.

>>11620839
It is mostly a traditional hammer finish look, the bumps and dents may also reduce stiction of the food a bit, like Granton edges. The swirly Damascus pattern of the cladding is just for looks. Use a nice cutting board, dont chop hard or froen stuff, dont twist or lever stuff at the same time you are pressing down on the board or you may cause the blade to chip, it is good deal harder than typical German knives. Lost of people used to shit knives have that nasty habit of twisting and levering their food apart instead of using the edge. That knife will stay serviceable a long time, learn how to sharpen on some $5 KIWI knife in the meantime.

>>11620895
>the full bolster will get in the way after multiple sharpenings
It takes all of ten seconds on a belt sander to fix that. It can also be mostly prevented by doing fewer and fewer and also lighter strokes on the stone the closer you get to the heel so the tip gets sharpened the most.

>>11607087
Good post

Imagine shilling out hundreds on a knife so you can cut vegetables and fish skin slightly easier

t. Chef

>>11612775
Both those knives are only available as custom orders direct from the smith. Getting a Carter knife like the one on the right costs like $1500+ and has a two year waiting list.

>>11610464
>>11613225
>>11613604
Imagine going on a board populated largely by people who work in the food service industry and gloating about how rich you are. Do you do this at the homeless shelter, too?

>>11613053
Carthage wants a word with you.

>superior japanese anything
Calm down, weeb

>>11619227
The former Wüsthof Le Cordon Bleu series (now part of the Classic series) also has no bolster.

>>11610024

>im going to saw my way through

>>11610037

look at that technique on the steel.... what the fuck is even happening here

>>11622156
At least the comments under the video are brutal, so hopefully not too many people will take her as a model. She is as bad as Maries tomato sauce.

Are those pull through sharpeners any good?

>>11622822
They are what you'd expect from a convenience product: overpriced, they do a medicore job at best, but they are simple to use if you can't be bothered to use a different method.

>>11622822

yeah they work. most pro chefs pull their knives through about 10-15 times before each shift to keep them sharp

The other day I used a Japanese knife, called sashimi or yanagiba. I thought it was meme before, but it actually cut. Really smooth, nice feeling.

>>11619855
fucking perkere.

are damascus™ steel™ knives a meme that will be outperformed by a normal looking cheaper knife?
I really like the look of them and wouldn't want to get it if it's extremely shit

>>11622984
"Damascus" is a provocative term, usually if a vendor uses the term "damascus" they're aimed at uninformed buyers and you can rule it out. "Suminagashi", "laminated steel" or "pattern welded" is usually a safer bet. 99% of the time it is just an outer layer and has no bearing on the knife's quality.

Monosteel carbon knives usually give the best price performance ratio but that sweet spot in in the $300 range which I suspect is more than you intended to spend.

>>11623004
got any links for good options for $200 suminagashi damascus knives

>>11623140
JCK Natures Sazanami Series

>>11622891
Yep. Used to live just outside Vollsmose.
All the stories are true.

>>11622101
There have been Wusthof and Zwilling lines without bolster for ages. This was more about the partial bolster.

>>11623255
>Vollsmose
>pictures of poor people wearing cheap clothes

Life in Denmark must be amazing if this triggers the Dane. Those kids don't even eat at Noma every day, the horror!

>>11619181
where do you live?
also that sounds ridiculously bureaucratic and you should def fight that.

>>11623405
The issue is that Vollsmose is an Islamic enclave where cops, firefighters, and even the fucking mailmen have to ask special permission to enter. And even then they might still get pelted with cobblestones and bottles when they do.
I haven't been keeping up since I moved, but when I lived there it was pretty common on weekends that a stolen car was set on fire in there just so they could attract firefighters and attack them.
They're not Danes and they're barely people.

I used a Zwilling 4-star 6-inch utility knife with bolster for a while since I was living in a furnished flat and it was there.
Bolster never bothered me. Knife both tool and held and edge very well. I have enough knives already, otherwise I'd definitely buy one of my own.

any good budget knife sets? looking to make for a Christmas gift for middle aged lady because her knives are wrecked

$50 or less preferred but I know how these things go

maybe also a great single knife of similar price

>>11625077
Knife sets are garbage, but middle aged women are exactly the target demographic for shitty knife sets. If she actually cooks then just get a chef knife, you probably shouldn't go bigger than 8". It sounds like she's not going to take care of it so get something stainless and German style.

Honestly whatever knives she has now could probably be perfectly fine if she got them sharpened every once in a while and honed them regularly and didn't abuse them. If she doesn't do that then any new knife is going to get wrecked pretty soon too.

>all this talk about good jap knives
>not a single person has posted an actual recommended brand

>>11625801

>He thinks branded knives are usable and isn't aware of micro forging japanese companies that don't have brands or advertise and are literally the only way to cut an onion

>>11625801
Mac is very good value for money and high quality.
Misono is excellent quality across all product lines, but quite a bit more expensive than Mac.
With Masamoto, you get the same quality as Misono, but it's more expensive because it has lots of kanji carved into the blade (which requires a whole another set of skilled workers) while Misono just burns on their logo and product name with laser.

>>11624434
>they're barely people
Yeah, what the fuck is wrong with those disgusting goatfuckers? Why would anyone attack ambulances and firefighters? I wish we could gas all those subhumans.

t. German.

>>11625801
My standard recommendation is anything on this page here:

https://japanesechefsknife.com/collections/jck-original-kagayaki

Knives from various small manufacturers all over Japan, sold by the JCK ownner under the house brand name Kagayaki. All well made and well performing knives for a very reasonable price. JCK has got an excellent reputation among kitchen knife enthusiasts for a reason.

>>11605506
imagine you could buy a German chef knife for 25$
that is made for industrial kitchens where huge amounts of food are cut.

>>11627856
>that is made for industrial kitchens where huge amounts of food are cut.
Why would I want that? Their design criteria is totally irrelevant to me.

>>11627856
i hva that exact same knife and I can tell its horrible. It is as thick as a brick behind the edge, you could literally chop down a full size tre with it without any damage to the edge. The newer F. Dicks are all like that, even the most epensive series.

>>11628295
>i hva that exact same knife and I can tell its horrible
I have that exact same knife and I can tell you its ...

>>11628295
>It is as thick as a brick behind the edge, you could literally chop down a full size tre with it without any damage to the edge.

That's by design. It's supposed to be a workhorse kitchen bitch. Performance has been traded away in favor of durability--not only in terms of abuse during use, but also the ability to withstand going through industrial dishwashers. The alloy of stainless is one optimized for withstanding that kind of corrosion, not one that's optimized for edge retention or good sharpenability. The handle favors a novice's "fist grip" and is often uncomfortable to hold in the traditional chef's grip.

>>11623405
>three of those kids
>Danish

I'm sorry anon.

>>11627325
Toughts on this?
https://cheftalk.com/threads/newbie-to-knives-interested-in-japanese-knives.61403/
He say the masamoto is a lot better and on the site you linked it's only like 25$ more.