kitchen damascus

[NI200]

WOW! just found out that knifecenter.com has new kershaw kitchen knives made from damascus in Seki, Japan. What do you guys think about them? could they be any good at these prices

 

[NI200]

The Shun series from Japan made with 32 layer fine Damascus steel blades...Any opinions?

 

[firkin]

could they be any good at these prices

Sure, why not? Quality laminated blades can be factory-produced from available steels like anything else. Two, three, thirty-two layers, what's the difference? If bought for their intended use, why should they be shunned because they aren't fully hand-forged from steel that the smith produced himself from iron sand, or clad in wrought-iron from nineteenth-century anchors like the most expensive examples?

There's at least several similar product lines in this price range available.

Like this one, but they don't have long carvers or large western-style chef's knives.
http://www.bladegallery.com/knives/knife.asp?knifeid=332&pics=small&alt=one

or for some others, though photos aren't great on this site.
http://www.justknives101.com/Japanese_Imports/japanese_imports.html

A few of these have been ocassionally discussed in the forums, but not the particular Kershaw ones you ask about.

Just keep in mind that they are efficient slicing/push-cutting tools fully optimized for specific kitchen uses, not some kind of super-knife. Chopping at turkey bones with a Japanese vegetable slicer at 61-64 Rockwell is probably going to cause significant damage, no matter how much it costs. Aggressive use of a grooved butcher's steel will likely chip it badly. Waterstones are probably the best way to sharpen the really hard Japanese kitchen knives.

 

[RHINOKNIVES]

sure they look great out of the box. but remember that its not just carbon steel, but etched as well. lots of surface area to collect mostiure or food. whitch can lead to rust.wash and dry and then put a coat of bees wax on to protect from the acids from tomato, onion, fish.etc also not the oil they will try to sell you. that stuff makes a lot of people **** like a goose! try the wax, you won't regret it. i make damamcus culinary blades by request only. for these reasons. let us know how you like em. laurence