Boker Sanyougo help

T

theaxel

Joined
Feb 27, 2013
Messages
86
Hi guys ive been looking through bokers products and the boker plus sanyougo. im thinking about getting it but want to know what its like from some one who has used/held one. mainly want to know about the grip.

im thinking it'll end up being an edc that i can just throw in my pocket.

and if anyone has one id quite like to see some pic of it compared to other common knives.
 
It certainly is a very nice little knife, but I'd say its pretty limited as an EDC. It really is a portable little kitchen knife, the blade is thin and very wide and the grip is short.
It works best in the typical Santoku pinch-grip, thumb and index finger gripping the hole near the handle.

It does work quite well in its intended role, food prep in your office kitchen, outdoor kitchen or visiting people that don't have sharp kitchen knives ;)

I would recommend getting the one with the black G10 handles, it has the 12C27 Sandvik steel instead of X50CrMoV15.
Takes a very nice edge and has reasonable edge retention, especially when only cutting food.

I guess you could use it for other things if you wanted, heck I've seen a guy skinning a deer with it on YouTube, but I would recommend a different fixed blade for opening boxes etc. Guess it really depends what you use your knife for. If your EDC tasks are mainly food related, I say go for it, but keep in mind that the sheath doesn't have a belt loop. I'd love to see a nice kydex sheath for it though.

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I don't know if you've looked at it, but there is the ChefYouGo from Boker plus that is a bit bigger, and, in my mind would be a great potable kitchen knife :). I think it's in 440C instead of 12c27..
 
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I have been using my Sanyougo (Sandvik steel and G10) for the past four or so months. I like it quit a bit for smaller chopping jobs like carrots, celery, mushrooms, and green onions. It's adequately sized for smaller sweet onions but is a stretch for larger ones. The pinch hold already described works well. To do it over again I would probably go with the larger Chefyougo.
 
Nice review, Mathieu, thanks! I've been looking into the SanYouGo as well, and also the ChefYouGo. Thinking of grabbing either as an extra knife around the kitchen, and to bring when traveling and such.

As an EDC though... it sure seems limited. C_Becker covered it in detail, so I won't.

Anyone here had their hands on the ChefYouGo or have thoughts on the design? I like the elongated handle, and some extra blade sure sounds nice, but the Western chef's knife profile seems less appealing than a santoku for a short pinch grip knife.
 
I really like mine (black micarta and 12c27). Keep your expectations in check: it doesn't have the weight or edge length of a full kitchen santoku or chef knife and is limited in comparison. However, it's incredibly small, slim, and light, with a decent leather sheath to slip into a bag (or pocket quickly). For on the go food use it's been more enjoyable than any pocket knife I have.

If you were wanting to use it for EDC (which I don't recommend) I'd look into a belt or pocket clippable sheath, unless you want it shifting in your pocket all day. For EDC I believe the handle is too short and the blade too tall.
 
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