professional kitchen cutlerly best one?

[rdangerer]

Originally posted by Thomas Linton
..."Santoku" model ($26 at w.bladex.com).

Thomas, appreciate the lead... tried www.bladex.com but didn't appear to be a good address. Would you mind taking a quick look to see what the right address is? Thanks.

 

[brownshoe]

Forschner is made by Victorinox. What does 425M equivalent mean?

 

[Thomas Linton]

Sorry. W.bladez.com, not bladex

 

[rdangerer]

Originally posted by brownshoe
Forschner is made by Victorinox. What does 425M equivalent mean?

Not sure I understand brownshoe's question, but 425M = 425Mod's alloy composition looks like:

C = 0.40-0.54
Cr = 13.50-15.00
Moly = 0.60-1.00
Vanad = 0.1
Mn = 0.5

Pretty close to 420HC (e.g. Buck) but with a bit more chrome and a dose of Moly.

Overall, both mediocre steels that are pretty corrosion resistant (important for Joe Blow kitchen knife owner).

 

[Eager]

425M = 425Mod's alloy composition looks like:

C = 0.40-0.54

This is what I thought, and why I like MAC knives. More carbon. Higher hardness. Good price.

 

[jim_l_clifton]

Ck out Due Buoi Kitchen Cutlery! You all may be surprised!!
Jim

 

[V.Oller]

Here is a Due Buoi Santoku, that might fit the bill!

 

[JAlexander]

Originally posted by Eager
This is what I thought, and why I like MAC knives. More carbon. Higher hardness. Good price.

Okay, I'm curious. What's the composition of Mac Knives?

James

 

[Chefpaulm]

For years Wustoff has been an industry standard. I own several hundred professional kitchen knives both Western and eastern and custom made ones. The key is to find something that fits your hand, balances well and keep it sharp. Most of the well known manufactures used decent enough steel to accomplish this. For Eastern Cutlery
check out www.korin.com and go to the bottom of the page and click on Japanese-knife. Not for the faint hearted!
LOL
Chef Paul

 

[stich]

We have an 8 piece Henckels 5 star set that is outstanding in all respects. Henckels is as good as I could ever want except in price, even though I got them at a significant discount to retail. I have supplemented the set through the years with Forschner knives because they are much cheaper, and almost as good. Either brand would make any chef happy. I can see no significant differences in sharpening ease, edge holding, or long term durability between the two brands, just a price difference.

 

[Jeff Clark]

James, The MAC Knife website (macknife.com) doesn't give the precise formulas, but indicates:

The alloy of the 'Original' Series MAC knives is their special blend of high carbon, molybdenum steel hardened to 58-59 RC. The alloy of their 'Superior' Series adds tungsten and vanadium and is hardened to 60-61 RC.

Most japanese kitchen knives made from "molybdenum stainless" are a lot harder to sharpen than MAC original series blades and don't seem to take as fine an edge. There is something special about the alloy that they aren't saying. I think there was actually some vanadium in it.

 

[Sid Post]

Originally posted by calan
I want to buy a good set of kitchen knives that are of true professional quality that will retain their sharpness for a long time. Which brand is really the best one. Every one has heard of Henckels but are they really as good as people say? Any comments?

Take a look over here. There is a wealth of kitchen knife info.