- Joined
- Aug 2, 2009
- Messages
- 1,878
Regarding the Kai brands:
I have a Kai Wasabi, a Kai Seki Magoroku and several Shun Classics. The Wasabi has Daido 1K6 high-carbon stainless steel with a satin/blasted finish, the Seki Magoroku has some molybdenum/vanadium steel (58 HRC) with a polished finish and, of course, the Shun Classics have a damascus style cladding over VG-10.
In terms of both performance and finish I would rank them identical to their price point order - Shun Classic > Seki Magoroku > Wasabi
The Wasabi looks like a cheap knife, but it has surprising performance. The Seki Magoroku is much better looking IMO, although I have been tempted to replace the redwood handle with a better looking custom wa handle. The Shun Classics are popular for a reason, great looks and performance in a intro level Japanese knife.
I also have some Tojiro DP, Masahiro MVH, Kyocera Ceramic, Wustoff, Henckels, Kuhn Rikon, F Dick, Cold Steel and Spyderco in my kitchen and like many of you am looking for more brands to try out.
I have a Kai Wasabi, a Kai Seki Magoroku and several Shun Classics. The Wasabi has Daido 1K6 high-carbon stainless steel with a satin/blasted finish, the Seki Magoroku has some molybdenum/vanadium steel (58 HRC) with a polished finish and, of course, the Shun Classics have a damascus style cladding over VG-10.
In terms of both performance and finish I would rank them identical to their price point order - Shun Classic > Seki Magoroku > Wasabi
The Wasabi looks like a cheap knife, but it has surprising performance. The Seki Magoroku is much better looking IMO, although I have been tempted to replace the redwood handle with a better looking custom wa handle. The Shun Classics are popular for a reason, great looks and performance in a intro level Japanese knife.
I also have some Tojiro DP, Masahiro MVH, Kyocera Ceramic, Wustoff, Henckels, Kuhn Rikon, F Dick, Cold Steel and Spyderco in my kitchen and like many of you am looking for more brands to try out.
