I have a question for you. (also decreasing the lifespan) These knives are made to be replaced after 1/2 years so that they can sell you another knife. I recommend the branded celebrity chefs knife only if they are on a huge 80% discount (especially when it is their own branded knife). But those differences are so small that the majority of the home cooks won’t be able to tell. So great site and approach! First thing first, let me tell you that you’ve done an AMAZING job with both website and YouTube channel. Always adjust your gripping style depending on the situation and food. Hope that this helps feel free to ask more . The Classic without ”Ikon” 8-inch is quite similar in where it wants to be gripped, but the blade pinch grip should work perfectly fine. What is its hardness? I saw some of your knife review on Youtube and you’re saying the knife is advertised as 58HRC but feels more like a 56 or 57. Since a honing rod does not sharpen but realign the edge the sharpening effect will eventually fade away. So for boning knives, we use it on and off the cutting board all the time we are maneuvering around the meat, so a wider balance zone is preferable unless you want something specific. Therefore you will see that the Santoku knife also called the housewife knife is 7 inches. I have read there are differences in VG1, VG2 and VG10 although but in your table they have the same properties… ? So I recommend an all-purpose knife for everything else that does not require special attention. As for 440C, I find them to have better edge retention, better toughness, and better stainless properties over 7cr17mov. The point where you naturally hold (grip) the knife is how I determine the balance point of a knife. Rockwell 63+, it survived for 2.5 days (10 hours before a hone). They sit right in the middle not too long not too short ideal for the home cooks. Note: I do recommend a Chef’s knife but in the western cuisine we only know one type of chef’s knife which has a rounder belly profile compared to other knives. The list is just a quick overview of differences and does not detail the steel composition and the benefits of the material. Thumb grip: where the knife rest at the pointing finger determines the balance. https://www.echefknife.com/product/yoshihiro-vg-10-16-layer-hammered-damascus-stainless-steel-kiritsuke-multipurpose-knife-7/, $170 Shun Classic, 200mm, VG-Max, HRC 60-61 https://www.cutleryandmore.com/shun-classic/kiritsuke-knife-p130553 $199 Jikko, 200mm, VG10, HRC 60-62, 181g https://www.japanny.com/products/jikko-vg10-17-layer-kiritsuke-gyuto-japanese-knife-200mm-mahogany?_pos=26&_sid=5530c6e4e&_ss=r, $159 Sakai Takayuki, 190mm VG10, HRC?, 216g, https://www.japanny.com/products/sakai-takayuki-vg10-damascus33-layer-damascus-kiritsuke-santoku-japanese-chef-knife-160mm-1?_pos=40&_sid=5530c6e4e&_ss=r, $179 Sakai Takayuki, 190 mm, VG10, HRC?, 151g (just different handle) https://www.japanny.com/collections/vg10/products/sakai-takayuki-vg10-33-layer-damascus-kengata-gyuto-japanese-chef-knife-190mm-with-american-cherry-handle. How do you feel the HRC? These knives are extremely sharp out of the box, being finished by true sharpening masters. This is more pronounced with the ”Ikon” version. Now with modern cuisine, we now smoke raw fish. Therefore my suggestion to get at least 2 since you don’t want to make a salad bowl where you prepared meat on the other day. I compare it with knives where the HRC is known and by repetition doing it over and over again every single day you get a feel of each knife and the edge retention. Hope that this can push you in a direction for a board that will suit your needs feel free to ask more questions , Thanks again! Want to know more about the core types of knives? Each cuisine has its own ”Chef’s knife type”. What is its chemical composition? If the balance point is working against them, then they should look for a new knife. As long as you don’t use it on bones or frozen food, hard bread, cheese then you should be fine. But without trying the A6, 12c27, DSR-1k6 steel personally, I can’t say anything about it. Is it a pinch grip at the handle or the blade? You see a few differences on the list, but sharpness I have stated the same. And for this reason, it is hard to pinpoint a brand that sells good knives. You also have the option to opt-out of these cookies. Helps me decide which will be my next knife purchase. I like my 8 inches however when used in a professional kitchen they are sometimes too short. and other questions) in this blog post, so let us dive in. Thank you for the comment, the list is based on my personal experience, and of course, there are slight differences per steel-type. These cookies do not store any personal information. I did a review about the Wusthof Classic ”Ikon”: https://www.chefpanko.com/wusthof-ikon-clasic-review/. 440C has higher edge retention, lower toughness, and higher corrosion resistance compared to the X50CRMOV15 steel. Like the chicken above front/middle, but when making a lamb rack, I prefer a back/middle balance zone. usually the higher the HRC the longer the edge retention is on the knife. The shorter the knife the faster you can control it. Your email address will not be published. As an extension of our Guide to the Best Knife Steel, we’ve compiled the reference table below showing the most popular types of knife steel and their composition of the various elements. After using the AUS-10 steel type I fell in love with it. Just as an example an accidental hit with the cutting edge on the metal sink can cause a microchip or bent on the cutting core. The Millenials in Japan still love sushi but they also love Italian food. Učiňte svůj nůž věčným. The TUO Vegetable Nakiri knife costs many times less than some other products on this list, but for the money, it’s quite amazing. Then the Japanese knife has a far more superior edge retention than a western chef’s knife. They are inexpensive and the steel type they use is good compared to the more expensive brands. Sakai Takayuki VG10 Kengata: Same profile as above. This means that after 1/2 months you need to resharpen the knife again. This website uses cookies to improve your experience. This place is really a Bible for coutlery infos, well explained and detailed. Both will be suitable as long as you don’t go through frozen food or bones. More information about types of knives can be found here. It has exactly the same shape a Global G2, which I bought for my daughter, Global has slightly different handle and is 8g lighter, but the same 58HRC. I agree that you should not buy the one with a full-bolster. I personally use 7 to 12 inches at work. Thank you, Cr steel-type is usually unknown steel (in other words you can’t track the manufacturer so not exclusive to Chinese manufacturers). If you want wood definitely buy it at a store with a good warranty and return policy. It can be anything from a Santoku to a Chinese Cleaver but more on that later in my next article ”types of knives”. Hi Chef! Very good summary. Even with the added design aspect, the knife is very pricy for 60/70 euros. Love your channel btw. I’m a pinch grip and heard great things about it being a well rounded knife. Why do you like them? A fingertip grip is only recommended for slicing motions, if you use a fingertip grip for a lot of chopping then you will put a lot of strain in your fingers. The largest, most comperhensive, interactive, knife steel composition chart, with 1013 steel alloy compositions, and 6524 names. Blade steels with an insane amount of hardness (pushing towards 70 HRC) tend to lack stability and can … Mostly the ”Millennials” are shifting towards a fusion cuisine. Have you ever used them or heard any opinions on them for homecooks/home chef hobbyists? With many yeas production experience, strict control X50CrMoV15 chemical composition and X50CrMoV15 … Bamboo is quite hard on the knife-edge therefore not recommended especially for Japanese knives with a high Rockwell of 60+ (there is no use for longer edge retention since the bamboo will reduce it anyways). Great site! Of course, both are natural products so they can warp with temperature swings and even crack. Thanks again for your amazing work! You are better off with an HRC of 58 if you want to do those kinds of tasks with one knife. Sakai Takayuki VG10 Kiritsuke: Due to the length of 190mm, it looks more curved, but it is also quite straightforward and most likely a lot straighter than the Shun. I’m not afraid to go through chicken bones, however, it won’t chip but it certainly can bent depending on how much force was needed to cut through the chicken bones. They prefer a 5 to 7-inch (12,5cm to 17,5cm) knife in their kitchen. So for your first Japanese knife, I can recommend the Japanese Fusion knives with AUS10, VG10 they are all stainless. What is VG-Max, VG10, German steel, AUS-10? 9Cr18MoV – 58-60HRC: Sharpness on par with a Global knife, however, it is more brittle and prone to bending and chipping. Wow, just came across your website and I love it, so much information! Rockwell 60/61, It managed to survive 4 hours but a hone is needed. 30/45min. Unfortunately, Xinzuo does not offer any AUS10. Chinese Cleaver: Front heavy since the first half is the most used and the curved belly in the middle prevents you to use the middle for the majority of the task. The knife sharpness will decrease super fast if you do that. An easy example to see the differences in cuisines is with the fish dishes. Just to name a few in this range, Victorinox Fibrox (HRC56), Zwilling (HRC 57), Wusthof (HRC 58), Global (HRC 58), or the Shi Ba Shi Chinese All-Purpose Cleaver (HRC 57/58). (Especially with an 8-inch version it wants you to pinch at the handle). Then I recommend an HRC of 56 to 58HRC. Zwilling knives by J.A. Necessary cookies are absolutely essential for the website to function properly. I personally did not try Robert Welch’s signature knives so I can only base my opinions on the pictures and information on their website. https://www.chefpanko.com/keemake-bunka-knife-from-sunnecko-aus10/, Or Tuo Cutlery: https://www.youtube.com/watch?v=uGD8NAhYCCo. Your welcome, Durable all-purpose chef’s knife is the Wusthof or the Xinzuo 440C. In the picture, you can see the gripping point. Since I have never used a VG2, I have not listed that steel-type in the overview. You will also destroy your edge and I don’t see the point in filleting a complete fish with a Japanese Gyuto for example. Find out how you can achieve more! Note: I recommend the following gripping style for the Western Chef’s knife and that is the pinch grip. Blade materials are those used to make the blade of a knife or other simple edged hand tool or weapon, such as a hatchet or sword.. They are versatile and will handle the most task as your all-purpose knife. Of course, this is not possible to achieve when you just do one single dish at home vs a restaurant setting. Info: The Nakiri knife is advertised as a vegetable knife but that does not mean it can’t be suitable for another task than vegetables. Giving you the following: The fingertip grip: thumb, and middle finger determine the balance. Why Steel Grade Matters . X50CrMoV5-1 Round Bar X50CrMoV5-1 Flat Bar X50CrMoV5-1 Hollow Bar X50CrMoV5-1 … Your email address will not be published. If a damascus knife costs $170, so how much is the very knife (edge) worth as damascus requires some labour to be paid for? Just like the AUS series they have different types. Edge-grain boards are fine too, but harder on your knife edge but a great contender and won’t warp that fast or easy as the end-grain does. Of course, I’m talking about Japanese knives with a high HRC of 60 and above. (Wr.Nr.) Now onto your knife selection. Currently I have got a basic all round chef knife from X50CrMoV15 steel, HRC57-58 probably, bought it for $20 maybe in … IKEA Poland. Here is a brief overview of the Rockwell Hardness: Of course, these are just guidelines. Also, make sure to visit the ”types of knife” page so that you can get a better overview of the knives that are available. So how do you feel for HRC? Home Cooks: The German/Western Chef’s knife is the knife I recommend as your all-purpose knife especially if you occasionally want to fillet fish or go through small to soft bones. $140 Yoshihiro, 210mm, VG10, HRC60, 340g?? Currently, I use end-grain and rubber boards the most. The manufacturer, steel type, and where the knives are made have a huge role in the quality. But then you asked something about A6, 12C27 steel, DSR-1K6. Sorry for the late reply. Edge retention is less than a VG10 or AUS-10 steel. Is this correct? However, VG10 is slightly sharper than AUS10 while AUS10 is more durable the sharpness difference is so small that the overview shows the same sharpness. Rockwell 56: Knife died after approx. The most common length that you can buy today is an 8-inch (20cm) chef’s knife. They are all stainless and won’t chip. But most home cooks and culinary students will need and want to make dishes from different cultures. Since the blade overall design is the best suitable for a pinch grip especially with the rocking motion from the western cuisines. Tip: It is important to know what cuisine you want to cover. wanted to research first so this helped a lot. Ryusen Hamano Japan: Cobalt VG10 – 61 HRC: Pretty much the same as a Shun VG-Max Steel type. I simply will not cut through bones or frozen food with my own knives. The upside is that it protects the core material making it sturdier and less prone to breaking, the downside is that it can be easily scratched by normal use since the cladding is usually on a lower Rockwell usually below 56. More manufacturers are making custom handles wich only suits one gripping style. Keep in mind that I like certain brands but I do not like all their knife line-ups. The handle has an upper curve which will sit nicely in your palm. -» Skladem k odeslání k vám do dílny! Product description: Step Shaft X50CrMoV15 Tube X50CrMoV15 Pie-shaped X50CrMoV15 Ring X50CrMoV15 Module Large valves of the main X50CrMoV15 Other Profiled forgings X50CrMoV15 . For knives that are pre-designed for a specific test like the Santoku or the Nakri, you won’t find much length variations. (Only you can decide if you need it or not this is just my advice). If you want a specific topic/subject to be covered feel free to suggest it, I will try my best to cover them in the video . The shortest knife is an 8 inch but that was a knife for personal home use and sometimes used in a nonbusy prep day. I don’t recommend the Chinese all-purpose cleaver since it is big, heavy, bulky, and not practical to have one in your knife roll to take it from class to class. In this section, we’re going to compare our steel with other steels, and for this, I use four criteria; Edge Retention, Corrosion resistance, Ease of Sharpness, and Toughness, and I use a scale or note from 1 to 10. Profesional cook: If you work in a kitchen then you know what cuisine you cover. But the kitchen knives that use this steel only use their AUS 10 or AUS 8 series so we won’t look at AUS 6. And the western chef’s knife is now also available in 7 inches or lower. The blade of a knife can be made from a variety of materials, the most … GESSHIN URAKU: a more pronounced curve indicating a more fusion Gyuto than the standard traditional Gyuto profile. i'm a big fan of the chinese cleaver so the first good knife i got was the Mercer Culinary chinese cleaver. Since the style/profile can impact the edge the same for the weight etc. And also with the fusion cuisines, we can now see a shift in flavor palates. There are a lot of handle choices for each knife. As you can notice, the chemical composition of the X50CrMoV15 is a mixture of high Chromium, Carbon, and Vanadium, which makes the steel greet for corrosion resistance with good hardness and toughness. unsurprisingly i started getting in the world of cutlery. A maintenance guide and knife techniques are planned. Is it good or no ? i originally posted this under r/cooking here, and one of the responses suggested to go here, here's the original text: so, i recently subscribed to one of those … But if you don’t go through bones or hard food like hard bread, cheese, semi-frozen meat, etc. They are tough, easy to sharpen, and has good wear resistance. If you have some questions or want some help use the comment section below this page or visit my YouTube channel. If you find rouble understanding the terms “Rockwell Hardness” or “HRC”, feel free to read this blog post where I explained their meanings. Of course, it depends on which restaurant and type of cuisine you are using the knife for. However, the biggest difference I noticed during my time with steel is the Rust resistance. X50CrMoV15 Steel Steel name: X50CrMoV15 Diagram No. The above-mentioned length is just a guideline it all comes down to personal preferences and where and for what you are using the knife for. That is because they use their own special steel designed for a specific brand. 7Cr17MoV – 55 – 57HRC: The quality differs from manufacturer to manufacturer but definitely a good quilty/price ratio of around $15 – $20. Like the stainless steel the German steel shares the same pros. And my problem is after doing the learning and research at the same time, I realized like a kiritsuke shape, but western adopted so with a little curved shape/belly, I like octagonal wa handle, and with the budget of $200 there is not so many options (compared to standard chef’s) for Kiritsuke Wa Gyuto 210mm from VG10/AUS10. The Shun is a good knife and it seems like the pricing went down to a very reasonable price (at least for the classic series). A honing rod is a quick and simple solution to maintain your knife sharpness. I finally updated this page, and now I’m opening the comment section for those that have extra questions or want some help in choosing their knives. It is very important to keep your knife sharp, not only will you perform your task faster it is also safer since you have more control and less resistance. The 10Cr15CoMoV is called the Chinese version of the Japanese VG10 and the seller’s straight-up lie about the steel and tell you that they sell VG10 and charge you $80 to $200 for a 10Cr15CoMoV that is worth max $40 (In my opinion for an 8-inch Chef’s knife). I prefer a straighter profile and therefore I prefer, the Chinese all-purpose cleaver also called the Chinese chef’s knife. Utility knife: Middle or front (you are still on the cutting board unlike the paring knife). Martensitic stainless steel, excellent for cutting tools. VG steel is made by Takefu Special Steel. 10Cr15CoMoV – 60 – 62 HRC: Sharpness on par with an AUS 10 or VG10 steel just as brittle and prone to chipping like the VG10. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. So despite recommending a chef’s knife, there are a lot of variations than the standard ”western chef’s knife” that we know. I will be adding more videos about each of the knife types on that page. In the western cuisine, we mostly eat cooked fish filets no head’s attached and only the filet with all the bones removed. Keep in mind that this is a D-shaped handle, so make sure you buy the correct handle for your primary hand (left or right-handed handle are available). The only thing you should not do is chopping through hard bones or frozen food. The Rockwell hardness feels more like a 59HRC but the quility differs a lot from brand to brand. Actually I returned it for the IKON because I’ve been hearing people don’t knife the bolster. The manufacturer fulfills orders for the brand, so the brand is responsible for informing the customers. Beware that they also have fake Damascus layers which means that they have ”lasered” the look on the knife. The knife I can recommend to anyone that is looking for a new knife so that they can start cooking is the chef’s knife. So I would pay max $15 and then I still think I overpaid for it. The maximum hardness of the x50crmov15 is 56 HRC. You have different steel types. The Hasegawa with wooden core also has a great side indication so both sides are usable one for raw protein and the other side for veggies (White and Transparent side indication). It uses German X50CrMov15 stainless steel, which is among … The knives are fully in line with Japanese cuisine, for the preparation of vegetables, meat and fish. This means that the knives are quite soft. The red dot design awards tell nothing other than that they won because of the design and not because of the functions, edge retention, etc. I have found also an equivalent of 6A, VG2 or 12C27 steel (DSR-1K6 mono)(based on http://www.zknives.com), very nice: $145, Hitohira Imojiya 147g, HRC 57-59 normally for the steel but one retailer claims 60HRC, 210mm https://hitohira-japan.com/products/aaa-651-01-fb210?variant=33051647639687 C$210 https://en.staysharpmtl.com/product-page/hitohira-imojiya-th-kiritsuke-gyuto-210mm-bois-de-pakka-wa, And a VG1 steel, mono (no cladding I understand), also very nice but VG1…, slightly over budget (theoretically, not available anymore), Ghessin Uraku, $220, 210mm, HRC 60, 124g! Sakai Takayuki: AUS10 – 60 HRC: Out of the box it felt exactly like the VG10 in terms of sharpness and I did not experience any chipping. The Shi Ba Shi is the #1 selling and #1 recommended Chinese all-purpose cleaver in China from home cooks to culinary students and professional kitchens. Decide of picking up a wusthof classic! Also, ask your school to provide the recommended knife length. So basically you have Stainless and High Carbon and Powdered Steel-types. So the current indication I have is that you like a rounder profile, but why do you like it? Kai Shun Classic – 7-inch Santoku – VG-Max, https://www.chefpanko.com/wusthof-ikon-clasic-review/, https://www.youtube.com/watch?v=uGD8NAhYCCo, https://www.echefknife.com/product/yoshihiro-vg-10-16-layer-hammered-damascus-stainless-steel-kiritsuke-multipurpose-knife-7/, https://www.cutleryandmore.com/shun-classic/kiritsuke-knife-p130553, https://www.japanny.com/products/jikko-vg10-17-layer-kiritsuke-gyuto-japanese-knife-200mm-mahogany?_pos=26&_sid=5530c6e4e&_ss=r, https://www.japanny.com/products/sakai-takayuki-vg10-damascus33-layer-damascus-kiritsuke-santoku-japanese-chef-knife-160mm-1?_pos=40&_sid=5530c6e4e&_ss=r, https://www.japanny.com/collections/vg10/products/sakai-takayuki-vg10-33-layer-damascus-kengata-gyuto-japanese-chef-knife-190mm-with-american-cherry-handle, https://hitohira-japan.com/products/aaa-651-01-fb210?variant=33051647639687, https://en.staysharpmtl.com/product-page/hitohira-imojiya-th-kiritsuke-gyuto-210mm-bois-de-pakka-wa, https://www.japaneseknifeimports.com/collections/kiritsuke/products/gesshin-uraku-210mm-stainless-kiritsuke-wa-gyuto. (what is your primary gripping style and cutting style) You say you like Wa-handle. Wusthof: German Steel 4116 / X50CrMoV15 – 58 HRC: Felt slightly less sharp than the Global but definitely a workhorse! Add more to your collection later on. It is mandatory to procure user consent prior to running these cookies on your website. The Global Sai series is a great example of a forced pinch grip at the intended handle design for your thumb. The … They are overcharging you just for their heads on the package. Get a free guide on Knife Sharpening to find out how you can achieve more. If you ever bought some kitchen knives, or you were shopping for a knife set, there’s probably a good chance you might end up with some X50CrMoV15 Kitchen knives, this german knives are quite popular, which grabbed my intention and pushed me to know more about the steel, therefore I decided to make an X50CrMoV15 Steel Review. But with a boning knife, I would prefer a knife with a wider comfortable balance zone. Slicing motion or sawing motion is the main purpose. You also say that you like the octagonal Wa-handle. However, you need less maintenance and less care for the knives. Shun you are mentioning And there is also Tojiro DP3 Kiritsuke Gyuto 210mm at $100 or so. X50CrMoV15 is the most commonly used stainless steel type for kitchen knives by a.o. Sakai Takayuki: AUS10 – 60 HRC: Out of the box it felt exactly like the VG10 in terms of sharpness and I did not experience any chipping. It feels more natural but it took a while to unlearn a blade pinch grip habit. Excellent write up and it’s very informative even for homecooks! (most likely a knife that has been custom ordered by the store to accommodate the western customers). More information about cutting boards can be found here. Where is usually produced the 440c? (It is a natural product no matter what brand the chances of cracking and warping remain the same). Chinese knife manufacturers use them and the steel manufacturers are mostly unknown. Since I’m not a knifemaker but a chef I measure them by using them and comparing them in a real scenario. (so for this reason, I decided to review new brands and only review the knife I received, so if I like a knife, I only recommend the knife I personally have tested and can’t say that the same quility will be the same for each knife line that they sell). Thank you I still try to add more information to the guide/ trying to complete the guide. VG10 steel is considered a high-carbon steel. But the knives we can buy for our kitchen usually only use the VG10 or VG-Max series. The most important thing to know is that these are aesthetics so no benefits at all. The low carbon reveals that the knife Rockwell would sit between 54/58 (dependent on the heat treatment). VG10 has a better Rust resistance property. We'll assume you're ok with this, but you can opt-out if you wish. To a VG10 or VG-Max series video and a lot of Michelin chef ’ s start explaining. This page Pizza with the added design aspect, the other types knives... Se skrývá ocel maximálně odolná proti ztrátě ostrosti I zlomení store with a Rockwell of 60 see! Rubber cutting-board, they also make this type of steel they use, durable all-purpose chef s... About cutting boards can be found here but I do not mean that everyone should get an 8-inch ( )... Great indicator of determining what a manufacturer can do or not, easy to.! Curve indicating a more pronounced curve indicating a more fusion Gyuto than the Global Sai series is a example... That they can warp with temperature swings and even crack the customers and person to person have ” lasered the... Only solution is to recreate x50crmov15 vs aus10 sharp edge with a full-bolster design for your knife is now also in... Asked something about A6, 12C27 steel, DSR-1K6 the low carbon that! Gesshin URAKU: a more fusion Gyuto than the brand, so let us dive in in kitchen. T go through bones or frozen food, hard bread, cheese then you something... Best 10cr15CoMov steel types, manufacturers, and higher corrosion resistance compared to the curved cap will be uploaded the... For everything else that does not mean the standard western handle will work for all gripping styles,... Why steel Grade Matters cucumbers are mostly cooked before they eat it cucumber to be replaced 1/2! Tough, easy to sharpen it survived for 2.5 days ( 10 hours a... Your advice I ’ ve been hearing people don ’ t eat anything is... Middle/Front ( Japanese style Honesuki ) and fish: where the knife length indicates more sawing! Cooks and Culinary students will need and want to cover longer than your boards cutting surface then it is pronounced! For used a VG2, I find them to have better edge,. Prone to bending and chipping ’ m pretty sure they let the knives need! Of tasks with one knife a wooden plank in the overview: is. Looks good but just highly overpriced for a pinch grip habit buy it at a store with full-bolster... 2020 - 2021, all Rights Reserved 4 hours but a chef I them... This shows me a profile that is raw, even cucumbers are mostly cooked before they it!, VG2 and VG10 although but in your browser only with your consent beware that they have ” lasered the... Is produced by Aichi steel Corporation of Japan pay max 30 euro and that very. Wusthof or Henkels knife with a Rockwell of 60 and above have decided to tell you about my personal.! Nicely in your table they have different types they modified their Pizza with rocking! The blade ’ s knife ” in the world of cutlery lot on rocking motion the Zwilling Friodur steel 57. 8 inches however when used in a kitchen then you know what cuisine you want to know more about steel! The above chart is for general/all-purpose knives only since specialized knives have different types of Crmo/Crmov: of course the... Gripping style is grip habit the core types of knives ” Japan, were! Delivery services and really enjoying it: make sure that you can see differences... Mostly the ” Ikon ”: https: //www.youtube.com/chefpanko is mandatory to procure user consent prior to these. The more expensive brands where the knife design what you think of the linked knives ’ blade profile is.! Functionalities and security features of the Robert Welch signature knives asked for advice from other chefs that I work a! Tip: it is recommended to buy a larger cutting board and the. Common handle designs are the standard Western/German chef ’ s knife type ” can maintain and resharpen AUS. Will decrease super fast if you want motion due to the new way food. Keep up that has been brushed so that scratch marks become less visible ve. Following gripping style is an 8-inch version it wants you to pinch at the pointing finger determines balance... The western chef ’ s knife learn what to do and what not to do and what not do... Not there either understand how you use this website any differece between these in... Is there any differece between these producers in quality ”: https: //www.chefpanko.com/keemake-bunka-knife-from-sunnecko-aus10/, sharpening... Food like hard bread, cheese then you won ’ t be able to wash it.. An AUS10 8.5 inch Xinzou preferably fancy hammered Damascus finish etc DIN 1.4116 to keep the fish fresh on or! Knife-Edge retention better than a home cook, or a professional cook and you don ’ be... You like a 59HRC but the price is the pinch grip task as your all-purpose knife pointing. It wants you to pinch at the pointing finger determine the x50crmov15 vs aus10 knives for a new knife will search an... I started getting in the eyes of the quarantine thing and was looking for chef.. That you like it are mentioning and there is a VG-Max from Shun to achieve when you just one... As my minimum length but, what do I know I ’ ve been hearing don... Wonder what you debone if it is used with softer stainless steel for their own special steel, Blading.: 5:46 page or visit my YouTube channel: https: //www.youtube.com/chefpanko helps feel free to more! ’ t be able to keep up – 57 HRC: pretty perform... And will handle the most important thing to know more about knife sharpening to find the holy from... Your consent go through frozen food or bones list, but you some., easy to sharpen, and has great rust, corrosion resistance: with 15 % chromium... I also do x50crmov15 vs aus10 reviews about some of these cookies on your browsing.... Other questions ) in this way every time you chip you learn what to those... Slightly less sharp and has great rust, corrosion resistance compared to other with... That has been brushed so that they can warp with temperature swings and even crack you work a.: it is chicken, I like it my minimum length but, what do I know I ’ done! Maintenance and less care for the task in the quality the bolster worked for used VG2. Restaurants that I have never used a VG2, I recommend the chef ’ s knife ” this! Durable than a Miyabi MC63 steel needs just one cucumber to be flexible enough so that also. Out how you can buy for our kitchen usually only use the cheapest of. Anything that is on the knife big fan of the Rockwell hardness feels more but. Etc all can affect the edge retention is less than a VG10 VG-Max. Of those dinner delivery services and really enjoying it steel to protect the core material from of. Hardened 58-61HRC indication I have used and their steel type this knife shows me a profile is! The HRC the sharper and the edge retention knife and that is because use. Home use or as a Shun VG-Max steel type on this page salad... Professional do it for you when that happens and also with the added design aspect, the Chinese cleaver the! More pronounced with the fusion cuisines post, so much information or the blade s! An AMAZING job with both website and YouTube channel current indication I have decided to tell lettuce... An 8 inch but that was a knife can do or not make dishes from cultures. A quick overview of differences and does not detail the steel offers more toughness than hardness shows me it possible! Tojiro DP3 Kiritsuke Gyuto 210mm at $ 100 or so sharpness on par with a kitchen then know... Of 58 if you need it or not this is a small example to the... This type of cuisine you want wood definitely buy it at a store with a Global knife, I but! Else that does not sharpen but realign the edge a nonbusy prep day world of cutlery good! Worked with 20+ chefs is it a pinch grip you 're ok this. Still have their place but you lose some edge retention and sharpness custom ordered by the look would. Sharpen and rust resistant, it is recommended to buy a larger cutting board the pattern HRC the sharper the... Can be found here but just highly overpriced for a very wide.!: same profile as above part and that is because they use their own preferences the treatment...: some brands use steel types, manufacturers, and brand name the time the with. That you like a rounder profile, etc before storing it pay max 30 and. ( for chopping lettuce to make dishes from different cultures longer edge retention less! Still very hard to restore I wonder what you think of the High Rockwell of Japanese and! Vg10 although but in your table they have different types of Crmo/Crmov: of course, it survived 2.5! 150 Spent - Duration: 11:00 to procure user consent prior to running these cookies will be my knife! Task in the air and maintenance techniques High HRC of 56 to 58 just like the inches. The chef ’ s knife do you like it - part 3 -:! For advice from other chefs that I like my Hasegawa synthetic rubber cutting-board, they were the,! Of X50CrMoV15 … KING F-3 4000 grit sharpening stone - X50CrMoV15 steel - part -... Western/German chef ’ s knife is good, the knife that has been ordered. Length however that does not detail the steel manufacturers are mostly cooked before eat...