MEMBER ITEMS FOR SALE
Custom Knives | Other Knives | General Items
-------------------------------------------
New Posts | New PhotosAll Photos



Go Back   The Knife Network Forums : Knife Making Discussions > Factory Knife Customization & Mid-Tech Boards > Factory Knife & Mid-Tech Discussion

Factory Knife & Mid-Tech Discussion What's hot in the industry. General information about factory knives and mid-tech knife products are discussed in here. Tips, maintenance and modifications also... come on in!

Reply
 
Thread Tools Display Modes
  #1  
Old 03-13-2011, 09:15 AM
The Tourist The Tourist is offline
Enthusiast
 
Join Date: Feb 2011
Posts: 39
Folding santoku

The problem with having nice things is that sometimes you get spoiled, truly spoiled. And that's my problem with kitchen knives. I'm privileged to own an Hattori. The issue is that what do I use at restaurants? Several month ago I bought this knife for my personal use from The Japan Woodworker.

http://www.japanwoodworker.com/produ...&dept_id=13170

I just finished polishing the edge, and it's true what they say, "the third time is the charm." I make no secret of my preferences. I have found that Japanese folded aand welded steel makes some of the sharpest blades I have ever seen. The newer designs (advertised with an odd number of layers) usually have a core utilizing the modern "uber-steels." The ricasso and the ad copy relates that this steel is 'V10,' not VG-10, but it polishes, slices and wears like a twin.

This is a very large folder. (See the comparison to a Strider SnG in the photo below.) I carry it to our favorite Japanese restaurant, and while it is a chisel grind, it seems to slice just like a sashimi knife. It cleaves fish like a laser beam, and the weight of the blade alone slices vegetables. There is no "hesitation" as it cuts throught the skin of a tomato.

The build quality of the knife is flawless, the scratches are mine. The grip material mirrors thick bone, and the bolsters and liners are slabs of stainless. I have found that small creature comforts define a meal, and it's always good to have this santoku around to replace the dismal knives in resturants.

I keep in contact with other sharpeners in the USA and Canada, and we often refer to a scale of sharpness in defining our work. In the past the terms "scary" and "spooky" designated the top levels. Over the past few years we have had to add "toasty" to the mix. And after this last polishing, this folder is treading dangerously close to a top-flight Japanese kitchen knife like the Hattori.



Reply With Quote
Reply

Tags
blade, folder, knife, knives


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Santoku IronMonkey The Display Case 7 10-30-2007 10:47 PM
Santoku IronMonkey The Newbies Arena 2 10-29-2007 08:27 AM
W1 santoku integral jim bihn The Display Case 3 08-15-2007 06:10 AM
santoku blade? bullsi1911 The Newbies Arena 7 09-29-2006 04:09 PM
San Mai Mini Santoku ArielSalaverria The Display Case 3 10-30-2005 06:09 PM


All times are GMT -5. The time now is 02:10 AM.




KNIFENETWORK.COM
Copyright © 2000
? CKK Industries, Inc. ? All Rights Reserved
Powered by ...

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
The Knife Network : All Rights Reserved