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Help ID kitchen knife please

Discussion in 'Kitchen Cutlery & Tools' started by Maniacal Pete, Aug 27, 2012.

  1. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    I bought this knife in the late 1980's.

    Does anyone here recognize the maker's mark?

    [​IMG]
     
    Last edited: Aug 27, 2012
  2. Morrow

    Morrow Don't make this weird Staff Member Super Mod

    Apr 11, 2007
    I wish I knew... nice looking gyuto though.
     
  3. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    Just got it sharp, took me 3 times as long as a regular knife,
    the high carbon stainless steel in it is pretty hard.
     
  4. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    I found out what it was, from B Levine's forum:


    Why are they so expensive (over $100) when they are using 420 steel? :confused:

    Also I swear it was more work to sharpen than one of my Victorinox / Forschner 10"ers.

    Think maybe it was hardened more?

    Or is the Vic just particularly soft?
     
  5. Benuser

    Benuser

    222
    Nov 19, 2010
    420?? Very low carbon content, low wear resistance. Seems unlikely to me.
    Perhaps confusion with 420V, a very different animal.
     
  6. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    I'm thinking 420J after looking around a bit.
     
  7. bluntcut

    bluntcut KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Apr 28, 2012
    Could be 420HC (think Buck's 100 series knives). Usually knives with 420J are softer than those using Inox steel.
     
  8. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    OK, that sounds reasonable.
    Why so expensive (~$107), any ideas?
    My Victorinox 10"ers are under 50 bucks with rosewood handles.
    Better construction?
    yen / dollar?

    It's a nice knife, but I was kind of shocked to
    find out how pedestrian the steel was.

    I just spent 60 bucks more and have got a TKC 240 on the way. :thumbup:
     
  9. bluntcut

    bluntcut KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Apr 28, 2012
    Guessing game ...

    From the pic - the knife discoloration/stain, look like it has some extra carbon alloyed with Cr thus not as stainless as 420j. Proprietary HT & construction quality may be the reasons for high-price OR maybe back in the 80's it's easier to sell mystic-Jknife for alot more than its worth. Knife perf equation = steel + ht + grind profile + edge geometry + handle. Start with decent steel (as long it's not 420j in the 420 series) then it gives other factors opportunities to excel, adding up to a decent knife.

    Kikuichi? TKC (semi-carbon tool steel blade) 240 gyuto should perfs well -> please post impression/review.
     
  10. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    Will do, here's a photo, I'll post a separate thread after I get it dirty. :)
    It's a beauty.

    [​IMG]
     
  11. JBroida

    JBroida

    17
    Feb 14, 2009
    this brand is Kakuma
     

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