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"Burrfection Knife" Ryky VG10 63-Layers Damascus 240mm Gyuto
$139.30
Very good knife for beginners getting into Japanese knives. It's hard to find a (non used) knife of this quality at this price. Other items are on sale as well but I think this is the best value.
Free shipping for $150+ orders
https://burrfectionstor
https://burrfectionstor
Free shipping for $150+ orders
https://burrfectionstor
https://burrfectionstor
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Dunno about inflation but the quality of this knife is worth the price point imo. There is a lot of hate for this guy but I have this knife and it's been enjoyable to use.
What make this VG-10 knife different than VG-10 from Tojiro?
Please don't tell me Shun is for beginners.
Please don't tell me Shun is for beginners.
Depend on how you like the profile, fit, weight, handle,..etc. if you have Sonoma -William nearby, check out in-store Shun knives for more information.
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For $140, might be a good deal.
For $140, might be a good deal.
Try https://www.chefknivest
VG-10 is great. It's not the only good metal in town. I see it as sort of the Volkswagen Bug of great kitchen knife steel. It's great just to use VG10 and not learn about 20 different steels that are also all great. Just pick up any VG10 knife and you should be good. Get one that looks like this knife but doesn't have a fancy handle and costs 50 to 70 bucks.
Shun uses mainly uses VG-10. There's no magic to Shun. Nothing wrong with them either.
Buy this if you really Like the handle and think it's worth $90 extra bucks. If you just want a good kitchen knife Is that sharp it works Get VG10 knife with a meh handle for $50-$70.
Also don't use honing steals on Japanese knives. Japanese knives use extra hard steel. Honing steels microchip the knife And then they perform horribly.
VG10 It's nice because it almost doesn't rust. If you leave it around wet all the time it will get rust cavities. Keep it dry with at least one swipe from the towel. And wash off any acids Immediately, for example after cutting a lemon. Better yet get a, side, ceramic knife for citrus fruits, and tomatos, and still wash it immediately. Ceramics don't lose their edges fast as steel once exposed to acid.
Learn the claw method of cutting food. Look at a YouTube video. Then just use the claw method every single time and don't go back. It's the only Safe way to use a sharp knife.
Good luck.
The website breakdown types of material and handles that may suit best for your culinary needs.
Just cause you slap VG10 and say it's Japanese never means it's quality.
https://www.chefknivest
https://www.chefknivest
I'd recommend the Harukaze Ginsan Nashiji 240mm. Stainless steel but ginsan is superior to VG10, much less likely to chip and easier to sharpen but heat treated to same HRC. Harukaze is CKTG's house brand from a major Tosa maker, Hokiyama.