Asap, need review on this knife

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Brianchai

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Oct 8, 2015
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I'm currently looking into this knife. I was to know if it is slow to rust corrosion. The MTC catalog says stainless steel. And the website said high carbon Inox. And also, I'm not sure if high carbon steel and high carbon stainless steel are the same.

http://www.mtckitchen.com/p-730-haku-inox-gyuto-24cm.aspx

Please let me know if this will rust easily and if it is worth buying.
 
High carbon and High carbon stainless are two different things. That particular knife is stainless and will, more than likely, not rust.

I wouldn't pay that for a knife made of mystery metal. Buy a Shun.
 
Brianchai said:
I'm currently looking into this knife. I was to know if it is slow to rust corrosion. The MTC catalog says stainless steel. And the website said high carbon Inox. And also, I'm not sure if high carbon steel and high carbon stainless steel are the same.

http://www.mtckitchen.com/p-730-haku-inox-gyuto-24cm.aspx

Please let me know if this will rust easily and if it is worth buying.
Click to expand...

High carbon stainless would generally mean that the steel has over .6% carbon and over 12% chromium. There's a lot of room for varying degrees of performance there. Many steels could be called "high carbon stainless." 8cr13mov is a high carbon stainless and is extremely cheap. The fact they say it's high carbon stainless means almost nothing. They need to list the type of steel so that buyers can figure out where the steel was made or at least have some general idea about what to expect. There's a huge performance difference between 8cr13mov and S90V and both are high carbon stainless steels.

Saying it's hardened to 58 rc also means close to nothing. Almost any and every cutlery grade steel can be hardened to that level. Most similar kitchen knives, if they're worth a damn, are harder than that. The fact that they only take it to 58 rc, in my mind, means they made a junk blade for inexperienced people to waste money on. If they used a steel that is known and proven to work well at 58 rc, then it's not a big deal, but they didn't list the steel so you can't expect that it will.

Skip that knife and buy a spyderco kitchen knife. Victorinox also gets very good reviews. They don't hide anything about what they're doing, what they're using, and why. The performance to price ratios for both of those companies are very good. For 120 bucks you can should be able to buy several kitchen knives that perform as well or better than the one you listed, at least based on what information they have provided which isn't much.

Usually when a company leaves out important information there's a good reason, and it's because they don't want the buyers to figure out they can cut corners in those areas they're not talking about. I'd bet they used an extremely cheap steel from China and are charging a good chunk of money for it.
 
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I would look at a Tojiro DP for a better price with better steel, Global if you want something chic, or Misono is you can spend a little more. The pictured knife might be very good, but it might be junk. The three I mentioned are established performers using proven steels. The suggestions Bodog made are also quite good.
 
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