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Chef knife suggestion

Discussion in 'Kitchen Cutlery & Tools' started by Cv165, Oct 10, 2018.

  1. Cv165

    Cv165

    7
    Feb 17, 2018
    I'm looking for suggestions on a new chef's knife for a professional kitchen. I love my Sabatier carbon and would like better edge retention. Any suggestions?
     
  2. loudcashew

    loudcashew

    3
    Aug 16, 2018
    consider composite stainless steel knife, some can also contain high carbon element on their core layer
     
  3. timos-

    timos- KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 22, 2012
    check out harukaze in super blue with a stainless cladding.
     
  4. Cv165

    Cv165

    7
    Feb 17, 2018
    I looked at the J-knives but I don't care for the drop point they all seem to have. Are there any US makers or European that have an upgraded steel with the Sabatier French profile?
     
  5. timos-

    timos- KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 22, 2012
    I do have a heat treated and ready to go blade in W2 steel, just waiting for a customer to select a handle material. It is in the shape of a "tall" sabateir. Send me an email if your interested. [email protected]
     
  6. timos-

    timos- KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 22, 2012
    heres one i call my "smashmouth" model. w2 steel, 1/8" thick with my signature handle construction. its 99% done as you can see, just applying a durable patina and still need to build a saya. the edge geomtry is nice gentle convex to almost zero at the edge and its got a full distal taper. the tip will ghost right through produce
    [​IMG][​IMG]
     
  7. weo

    weo KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    751
    Sep 21, 2014
    deleted. wrong section.
    Sorry all.
     
    Last edited: Oct 13, 2018 at 11:07 AM
  8. KenHash

    KenHash Gold Member Gold Member

    Sep 11, 2014
    Most if not all French or German knives use some variant of Krupp 4116 which, while an excellent steel for the purpose is not high on edge retention. In fact the lower HRC causes rolling which requires frequent strokes on a rod. If edge retention is what you are after, look to a Japanese knife that uses a powder steel like R2(SG2) or SRS15. These knives are usually around 62 HRC and will hold a sharpened edge for a very long time.
     
  9. Eli Chaps

    Eli Chaps

    158
    Apr 20, 2018
    Yaxell Dragon Fire's use of BD1N is excellent in my opinion. I have the Asian Chef's Knife and love it! Might be a bit too much drop in the point for your tastes though. The standard Yaxell Dragon line as a somewhat more traditional chef's knife. Anyway, might be worth a look.
     
  10. Cv165

    Cv165

    7
    Feb 17, 2018
    If I go a J knife, how does the Yaxell compare to the Tojiro or similar priced knives? Am I getting a better knife for the money?
     
  11. Chautauquan

    Chautauquan

    1
    Oct 24, 2015
    I like Victorinox, 10" Chef and prefer the stamped blade to the forged. They are nicely tapered to the edge and easy to sharpen. I use a smooth steel and use it every time I pick up a knife.
     
  12. Eli Chaps

    Eli Chaps

    158
    Apr 20, 2018
    I don't have anything from Tojiro but they are generally considered more of a workhorse type brand. My experience with Yaxell is only with the Dragon Fire line but the fit and finish and overall execution of their products is excellent. The spine is rounded better than any Wusthof I've handled (and I like Wusthof) and the seems are very tight and smooth. Yaxell is an old company just not as well known in the states.

    The BD1N is very nice. It sharpens easily but retains the edge longer and so far has been plenty tough in my uses.
     
    jc57 likes this.
  13. Eli Chaps

    Eli Chaps

    158
    Apr 20, 2018
    Here is a comparison pic I did for another thread. The Yaxell is at the top and third down is an 8" Wusthof Gormet chef's knife. The Gourmet has the exact same blade profile as the Classic and Ikon lines.[​IMG]
     

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