Al Mar Ultra Chef Gyuto

I don't own one, but I'm so bored I plugged it into ebay hoping for better pictures of the handle, I found a seller with some revealing pictures. The model with the wood slabs is definately full tang, as well as a fine looking knife. The steel handled model looks cheap IMO.:thumbup:
 
Yes, they should be full tang western style handles.

There are at least a half dozen Japanese makers that do something similar up in VG10 (some clad in damascus), not a whole lot of performance difference between them.

Thin and treated to high hardness a great intro to Japanese kitchen cutlery...
not to be used on frozen foods, twisting, or chopping at bones

These are very good knives and will out cut most all German, French and custom kitchen knives made in the US.

If you are used to Henckels, Wusthoff, etc. prepare to be enlightened.

:)

Moorecutlery.com was having a sale on these awhile ago.
 
GregS said:
I don't own one, but I'm so bored I plugged it into ebay hoping for better pictures of the handle, I found a seller with some revealing pictures. The model with the wood slabs is definately full tang, as well as a fine looking knife. The steel handled model looks cheap IMO.:thumbup:
Click to expand...

Greg, I agree the steel handled models are a "to each his own" kind of styling. But I couldn't help but think one or two Kitchen Cutlery" tests that I've read over the last few years (READ: Since the Santoku has taken center stage) and the steel handled Al MAr has more than held it's own and usually ended up closer to the pinnacle, if memory serves me correct.
Sorry for straying but since the steel handled line was mentioned...

Gibby
 
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