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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
First Knife - Santoku Info
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polish avenger
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Santoku are generally very thinly ground...I would advise that you not attempt cutting bone.
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A typical Santoku is not ground with the kinds of geometry or steel hardness (no matter the blade material) that is suited for cutting through bones. The details would matter here. Small fish bones? Small chicken bones? Small lamb bones? Pork bones? Beef bones?
Without more information, I would tend to say "no."
Without more information, I would tend to say "no."
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If you are thinking of chopping through bones--even little ones--think cleaver, not santoku.
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That is really heavy for a santoku. At that length, depending on handle materials and some other design characteristics, should be closer to 200-250grams. Over 1lb/0.45kg is cleaver territory, or at least a much longer and/taller knife.
IMO, something durable enough to cut through bones reliably and consistantly is going to sacrifice a lot elsewhere. A tough, thin edge can do it a few times but it's going to end up damaged if you do it a lot.
IMO, something durable enough to cut through bones reliably and consistantly is going to sacrifice a lot elsewhere. A tough, thin edge can do it a few times but it's going to end up damaged if you do it a lot.
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Perfectly reasonable, a fine size for a santoku.
Why this material? It is serviceable, but not what knife aficionados are going to think of first when you ask for "quality". AEB-L can go much harder and is going to make for a better kitchen knife. I'd run it between 62 and 63.
I think this is insane. This is literally six times the weight of the chef knife I made for myself. Mine is not a santoku, but I would consider my uses for it interchangeable with one.
As has been stated, that is not a santoku's job, but a cleaver's. And I would also choose AEB-L for a cleaver, but run closer to 58 RC. At that hardness it will chop all your bones.
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1. First quality knife: Santoku is fine, in this case. It is said that most Japanese families have only one kitchen knife, a Santoku, which name literally is "three purposes", meaningall purposes.
2. Blade 19 cm. That should do. Santoku usually are 17 or 18 cm.
3. Material X50CrMoV15. Well... Not quite sure why you chose this one. This typically is a Wüsthof steel. They make great knifes,but are not that much renowned for their santokus. Rather for their Western style Chef knives, a.s.o.
4. 0,6 kg. You must be mistaken. The Takamura SG2 santoku is about 146 grams.
5. Cutting bones: NO. Apart from the accidental fish bone.
Could it be that there is some misunderstanding ? Just asking. Japanese steels are perfect for Japaneseknives. X50CrMoV15 is perfect for European knives. Both types of knives are fairly different. Going for a Western steel shaped into a japanese knife would not be my favourite choice.
Depending on you budget, of course, I would rather advise you to consider either:
(Note/ a Takamura santoku: about USD 160 -- Wüsthof Classic ("Classic"= the better range) 8" : about USD 115)
- purchasing a Western Chef knife, like 8''-20cm, made by a reputable maker, like Zwilling or Wüsthof (my personal choices).
- go for a Japanese one, a Santoku,perfect, but go for VG-10, Chromax, SG2 like used by Takamura (my personal favourite).
Besides, you can't base your decisionon the criteria you listed, if I may go a bit further.
The choice of a Western Chef knife is pretty straightforward. You decide upon a maker or a steel and a length, a range (top shelf or middle) sometimes, like with Wüsthof, there may be some option like « standard » or « heavy ».
As far as Japanese knives are concerned, there are more choices to be made. Japanese (Wa) or Western (Ho) handle ? Type of steel: carbon or stainless ? Sharpening: left handed, right handed, or symmetrical ? Etc.
Every choice has its own implications and you won’t have the better (if any) of both worlds at the same time.
Moreover,you cannot use a Japanese knife like you use a Western knife. Please consider there is nothing personal in this comment. One day or the other, we all want to try Japanese knifes. Western knives are far more forgiving. Theydo not, by far, have the same feeling of cutting through the air you can have with some Japanese pieces of art.
But they may withstand some very common mistakes like when you’re being a bit too hard on the choppingboard or a accidental fall onto the floor. Japanese knives won’t like it at all.
They are mad of harder steel, which means a bit brittler as well.
Think of the difference between driving your family car or a Le Mans car.
This knife for 100eur are good? Brand De Buyer
Ex website: https://fire.dreem.co.za/product/de-buyer-santoku-knife-fk1/?wmc-currency=GBP
This is old product, retail about 300eur
I thing 600 grams of knife can cut also little fresh bones? rabbit chicken beef
My mother don't wont to pay high for many knifes so I'm trying to find one durable at good price for make all, also with good design
Ex website: https://fire.dreem.co.za/product/de-buyer-santoku-knife-fk1/?wmc-currency=GBP
This is old product, retail about 300eur
I thing 600 grams of knife can cut also little fresh bones? rabbit chicken beef
My mother don't wont to pay high for many knifes so I'm trying to find one durable at good price for make all, also with good design
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For one knife that's really durable, look into a European design kitchen knife. Since you're talking Euro's, you must be in Europe so I would be looking at Fench knives like K Sabatier or German knives like Friedr Herder or Friedr Dick, or something like that.
I would seriously consider one good chef's knife and then if you really, really, must cut bone, get a cleaver or another chef's knife intended for abuse.
Actually, I'm not sure what prices are there, but even something like a skrama 200 from Varusteleka would be a better choice for chopping bone. Not a good kitchen knife, but it won't get beat up badly.
That also reminds me, the skrama chef might be a decent choice too, as an all rounder. Still, not adcisable to chop through bone.
I would truly spend money on the one good knife and then just some cheap thing, especially a used one, if you want to use a kitchen knife that isn't a cleaver for cutting bone.
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OH man, and shame on me for not recommending victorinox knives since you're in Europe. You should be able to get 2 for 100 euros.
The decision is yours, as a matter of fact.
I personally would not go for DeBuyer.
They craft splendid iron pans. I own and frequently use several of them.
I never tried buying cutting tools from them.
Considering the caveats I already mentioned, I would go for something else, as the price you mention you'd be ready to fork out leaves room for other choices.
Should you really want a Santoku, go for one that was made by some reputable Japanese maker.
Otherwise, as I mentioned in my initial reply, you can buy a Western Chef knife.
You still will have plenty money enough to purchase a cheap Chinese cleaver from AE, should you absolutely want to cut through bones.
Don't fool yourself : the weight, be it 600 grams or whatever, will not be cutting bones, it will crush them, producing an large and unappealling amount of small chips, sprinkled over your food.
The proper tool to cut bones is a butcher saw.
Butchers even use bandsaws, like carpenters do.
"My mother don't wont to pay high for many knifes so I'm trying to find one durable at good price for make all, also with good design"
No knife on earth will be durable if you try cutting bones with it.
Nor will no knife on earth make everything.
Now, it's up to you. You've been warned.
Thank you so much for your comment !
I share the shame, as I made the same mistake !
There are Victorinox solutions at a very affordable price. They are nice knives, even if their steel requires more frequent resharpening than some other European steels.
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Time to march down to a local knife shop and do some comparing. You need to see some alternatives.