Lee Valley Peasant Chef Knife

9

911alertme

Joined
Nov 15, 2014
Messages
10
Hello all,

I just received a Lee Valley flyer in the mail and they have a 6.75" chef's knife in it. Does anybody have any experience with it? It is listed at $39.350 Canadian ($36.50 American) which seems like a pretty decent deal to me. With the Canadian dollar tanking the last few months I'm surprised the difference isn't much more.

After some searching I found out it is made out of SK5 steel which is very close to 1080. I kind of want to try a high carbon blade. I am aware of what keeping one from rusting entails.

Any thoughts or suggestions on this knife or something similar?

Thanks,
Spencer
 
Just a personal thing mostly, (before I started making them) I wouldn't consider buying a kitchen knife without knowing the exact steel. I see too many "stain free high carbon". I like to know what steel they are using. The only knife I have that I don't exactly is the Masamoto HC. But I do know that it is very similar to W1, so I bought it. Just my 2 cents.
 
The steel is known. It is SK5.

Also that Dexter linked to for $46 will come in at almost twice the cost of the Lee Valley one. The conversion right now is 0.8034. My credit card charges another 5% to convert CAD to USD so lets say 0.75. Add at least $15 of shipping to that knife brings it to $61 plus the conversion is $81 dollars. This probably won't be the exact price but pretty close. I can walk out of my local Lee Valley with that knife for $43.45 after I pay the tax.
 
I had one, and was not impressed. Not tall enough to be a useful knife on a board, and the grind was mediocre. The handle was, in a word, execrable.

If you want to try a carbon blade, I recommend a Fujiwara FKH, either the FKH-3 180 santoku, or the FKH-4 or FKH-5 gyutos (180 or 210) from Japanese Chefs Knife:

http://www.japanesechefsknife.com/FKHSeries.html#FKH

Yes, it's more money but it's also more knife. Much more knife.

Rick
 
I was referring to the Dexter's that were posted (and other similar knives and companies that will not tell you what steel they use).
 
Its pretty much my do-everything kitchen knife. Its cheap and dirty. I've semi-polished the sides on a 1k king stone to improve the slicing, and I'm very pleased with it. Its held up fine, takes an edge fast, and holds it very nicely. It darkens quick, and might leave a flavor on some high-acid foods, but that's never bothered me.
If you are used to using a much deeper blade to scoop with, then it won't do that very well.
I grew up using an old hickory set, and its far easier to chop fine with than a 6 inch butcher. Some guys are going to have much higher standards, but for the price, I've been very happy with it. I've had mine for in around 10 years, and it was one of the things that moved with me to australia.

The only other kitchen knives I use are a small Rada paring knife and a vic hawkbill paring knife. Very often the peasant will do the entire meal itself.

I won't deny that there are far better knives available. But I'm not a chief, it works well enough that I've never felt the need to buy anything else.
 
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