Looks very exquisite

I could never bring myself to buy Japanese knives


especially with how rough most restaurant kitchens can be, and now working in butchery and carrying knives in a scabbard, I love my harder Frio Dur henckels and stamped cheapy victorinox knives, which get the job done just fine for far less

mundial ftw. im used to cheaper lighter knives, so heavier higher quality ones feel awkward to me.

i feel like once you get used to the weight theyre easier on your wrists, you dont have to push so much as guide it

plus the japanese blue and white steels will require a bit of care but you can put an edge on them that is so much sharper and durable than anything else ive seen yet

thats what they say, but idk. you still have to lift it. so it should work out about the same.

No package deal, in Japan usually they don't do deals too much, their mentality is that you already pay the fair price and that everyone should pay the same. I paid around 900$ us for those knives, and it's a good price since there's no middle man and no shipping.



I don't care how rough the restaurant kitchen is, cause those knives are for me only, nobody else will touch them lol. If you know what ure doing they will stay fine. I understand you might not want the hassle to take care of knives, so you continue with Victorinox, which does the job yes but you can't compare both. Imo once you go Japanese you never go back to those cheap euro knives




A lot of japanese knives are actually more light then henckels for exemple.. especially those with wooden handles like those one.. the one with thick blade like deba are heavy yeah but petty knife, santoku, most gyutos etc are super light.

This post was edited by hofx2 on Oct 8 2015 07:44pm

Dude I own 3 whetstones in 3 grits and have another 3-stone at work, I sharpen and hone all my own knifes, from my cheap khun rikons to Sabatier, henckels, victorinox, etc, every one is cared for by me alone. That doesn't mean that the environment I work in is any less brutal on my knifes, and those that are the shops (cleavers, etc)

I would rather have my "cheap euro knives" than a Japanese knife that gets dull at the drop of a tomato

This post was edited by Ice98 on Oct 11 2015 04:24am

Lol japanese steel is harder so they stay sharper longer then euro knives. Since it's harder it does chip easily though. But for a butcher shop anyway i'd probably use a mix of both japanese and euro knives.

This post was edited by hofx2 on Oct 11 2015 06:30am

I remember a serial killer calling knives his "babies" once, but ofcourse you're no serial killer.

He's a serial fish killer