I’m a pinch grip and heard great things about it being a well rounded knife. And the western chef’s knife is now also available in 7 inches or lower. First thing first, let me tell you that you’ve done an AMAZING job with both website and YouTube channel. Boning knife: depends on what you debone if it is chicken, I prefer middle/front (Japanese style Honesuki). While a home cook needs just one cucumber to be sliced, we at the restaurant need 100+ a day. While the front cap is not nicely fleshed out like the Zwilling it would not really affect the comfort if you ping grip at the blade area. Info: The Nakiri knife is advertised as a vegetable knife but that does not mean it can’t be suitable for another task than vegetables. An easy example to see the differences in cuisines is with the fish dishes. I agree that you should not buy the one with a full-bolster. The most important thing to know is that these are aesthetics so no benefits at all. More manufacturers are making custom handles wich only suits one gripping style. It has exactly the same shape a Global G2, which I bought for my daughter, Global has slightly different handle and is 8g lighter, but the same 58HRC. Thanks for straight forward information. x50crmov15 steel is so close the german 4116 Steel, they both have close chemical composition (high in chromium, and close amount of Vanadium and Carbonà, they both offer great corrosion resistance, great toughness, and good hardness, they fall in the same price range, and they’re mainly used in the kitchen knives industry. I can only recommend Xinzuo since they gave me one of the best 10cr15CoMov steel types. So if you’re interested in X50CrMoV15 knives, stick around and keep reading, I gathered some good piece of information and answered some common answers (like What is it? Sakai Takayuki VG10 Kiritsuke: Due to the length of 190mm, it looks more curved, but it is also quite straightforward and most likely a lot straighter than the Shun. Even when one knife is good, the other series may differ in quility. The Octagonal and D shape handle for Japanese knives. I would pay max 30 euro and that includes the design change. (Wr.Nr.) Especially since it is stamped, which many cheap knives are made from. Helps me decide which will be my next knife purchase. Therefore you will see that the Santoku knife also called the housewife knife is 7 inches. What is VG-Max, VG10, German steel, AUS-10? Gonna look into the shun (just scared of it chipping since I want an all purpose chef knife) And gonna do some research on end grained board! So this knife is still more in line with the Japanese cuisine. They prefer a 5 to 7-inch (12,5cm to 17,5cm) knife in their kitchen. An HRC or Rockwell is a great indicator of determining what a knife can do or not. The shortest knife is an 8 inch but that was a knife for personal home use and sometimes used in a nonbusy prep day. The carbon aspect is minuscule in the blade’s makeup, however. a 7-inch Nakiri (for chopping lettuce to make salad etc. Beware that they also have fake Damascus layers which means that they have ”lasered” the look on the knife. But the knives we can buy for our kitchen usually only use the VG10 or VG-Max series. x50crmov15 Sharpness: The rule says the harder the steel, the harder to sharpen it, X50crmov15 isn’t hard to appoint to be a struggle while sharpening it, it’s easy to sharpen. Also called Chinese stainless steel but they also make this type of steel in America. Slicing motion or sawing motion is the main purpose. More information about types of knives can be found here. It feels more natural but it took a while to unlearn a blade pinch grip habit. In that case, you would have determined what profile and knife design you want. So for boning knives, we use it on and off the cutting board all the time we are maneuvering around the meat, so a wider balance zone is preferable unless you want something specific. However, they were the knife from the restaurant and not my personal knife. A video and a dedicated page will be uploaded on the website and YouTube channel. In my career, I have worked with 20+ chefs. Ryusen Hamano Japan: Cobalt VG10 – 61 HRC: Pretty much the same as a Shun VG-Max Steel type. The above chart is for general/all-purpose knives only since specialized knives have different measurements. Why do you like them? The blade of a knife can be made from a variety of materials, the most … electroslag, forged ring/ block,etc. Učiňte svůj nůž věčným. the list goes on and on. So for your first Japanese knife, I can recommend the Japanese Fusion knives with AUS10, VG10 they are all stainless. The shape of a Kiritsuke, a tip for scoring or slicing while having a curve for a rocking motion. Necessary cookies are absolutely essential for the website to function properly. In this section, we’re going to compare our steel with other steels, and for this, I use four criteria; Edge Retention, Corrosion resistance, Ease of Sharpness, and Toughness, and I use a scale or note from 1 to 10. i originally posted this under r/cooking here, and one of the responses suggested to go here, here's the original text: so, i recently subscribed to one of those … 科普一下双立人和国产刀的钢材 hrc57-58的双立人刀，用的是x50crmov15不锈钢，其实基本就是420hc不锈钢。这玩意在70年代还算是综合性能很好的不锈钢，放在现在不过是路边摊的货色而已。当然，双 … The cryptic X50CrMoV15 stands for 0.5% carbon, the other 15% is composed of 14% or 14.5% of Cr, some Mo and V. X in the name is a an indicator for high alloy steel, 0.5% C content means, by definition X50CrMoV15 … Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Za názvem X50CrMoV15 se skrývá ocel maximálně odolná proti ztrátě ostrosti i zlomení. Nakiri cleaver styled knife: and middle balance is ok but preferable front heavy. Yanagiba: slicing knife front heavy. (It is a natural product no matter what brand the chances of cracking and warping remain the same). Therefore you will see most VG10 or VG-Max knives being sandwiched between other stainless steel layers. Martensitic stainless steel, excellent for cutting tools. Like I said my definition of a ”chef’s knife” goes further than the typical traditional western/german chef’s knife profile. Keep in mind that the layered Damascus usually have stainless steel on top of the core material with a lower Rockwell hardness. x50crmov15 Toughness: X50crmov15 is pretty tough, the steel offers more toughness than hardness. Then the Japanese knife has a far more superior edge retention than a western chef’s knife. Anyways do you have any great recommendations on a good cutting boards that would be a good investment? Blade materials are those used to make the blade of a knife or other simple edged hand tool or weapon, such as a hatchet or sword.. A fingertip or a thumb grip? The chef’s knife profile is interesting it focusses a lot on rocking motion due to the curved blade profile. These knives are extremely sharp out of the box, being finished by true sharpening masters. … I will cover the Japanese High Carbon steel type on a separate page. After using the AUS-10 steel type I fell in love with it. For more videos visit my YouTube channel: https://www.youtube.com/chefpanko. AUS10 – A middle-range Japanese alloy with extra molybdenum (Mo) and vanadium (V) to improve strength and resilience better than basic stainless steel. Of course, both are natural products so they can warp with temperature swings and even crack. 30/45min. However, if used at home you won’t notice these differences and therefore I recommend them for domestic use and they are not suitable for professional use mainly because of the rust resistance. Japanese Stainless steel is a better choice like the VG10, AUS10, VG1, AUS8. Hi ChefPanko I’ve been trying to find the holy grail from your advice I’ve digested, without any success. The Wusthof Classic is a well-rounded knife, definitely durable and great as an all-purpose knife. There is a wide variety of knife choices they come in different designs, steel, form, size, and brand name. A hammered Damascus only helps when food reaches the hammered part and that is not really noticeable for many domestic cooks. Here is a brief overview of the Rockwell Hardness: Of course, these are just guidelines. Nakiri (Usuba) Vegetable Chef Knife: Best Quality 6-Inch Japanese AUS10 67-layer high Carbon Stainless Damascus Steel Asian Vegetable Cleaver Shaped Blade W/Hammered Finish, G-10 Handle by Regalia … Is DSR-1K6 ok? Stainless Steel, Special Steel, Compressor Blading, Turbine Blading, Superalloy Supplier. https://www.japaneseknifeimports.com/collections/kiritsuke/products/gesshin-uraku-210mm-stainless-kiritsuke-wa-gyuto. As for 440C, I find them to have better edge retention, better toughness, and better stainless properties over 7cr17mov. Easy to sharpen and rust resistant, it can be hardened 58-61HRC. In the western cuisine, we mostly eat cooked fish filets no head’s attached and only the filet with all the bones removed. You are better off with an HRC of 58 if you want to do those kinds of tasks with one knife. Sakai Takayuki VG10 Kengata: Same profile as above. The handle choices are endless, but the most common handle designs are the standard western handle and the standard Chinese and Japanese handles. The low carbon reveals that the knife Rockwell would sit between 54/58 (dependent on the heat treatment). Since 7cr17mov knives are often advertised as 440c on aliexpress( and we know that is more similar to 440a), do you think that the 440c steel used by Xinzuo is really 440c, or not? So my general guide is the following: Note: My recommendation is just a general guideline, this does not mean that you can’t use a 7-inch knife in a professional kitchen. Most of the time the one with a full-bolster is usually the one that is on a huge Sale. This means that the layers will scratch a lot faster since the hardness is lower. Each cuisine has its own ”Chef’s knife type”. So I recommend an all-purpose knife for everything else that does not require special attention. How hard is it? Note: A complete Maintanance Guide coming soon…. The Wusthof is a good knife the price is the only thing that is very steep especially if you are from the USA. The manufacturer and where the knives are made has a huge role in the quality. The point where you naturally hold (grip) the knife is how I determine the balance point of a knife. Just to name a few in this range, Victorinox Fibrox (HRC56), Zwilling (HRC 57), Wusthof (HRC 58), Global (HRC 58), or the Shi Ba Shi Chinese All-Purpose Cleaver (HRC 57/58). Since I work in a restaurant I can measure knife-edge retention better than a home cook. This means that the knives are quite soft. 7Cr17MoV – 55 – 57HRC: The quality differs from manufacturer to manufacturer but definitely a good quilty/price ratio of around $15 – $20. I would like to know more about knife sharpening and maintenance techniques. How do you feel the HRC? They are overcharging you just for their heads on the package. Since I’m not a knifemaker but a chef I measure them by using them and comparing them in a real scenario. Just got into cooking since of the quarantine thing and was looking for chef knife. Get Up To 95% Off Today! We'll assume you're ok with this, but you can opt-out if you wish. Nothing wrong with the knife, design looks good but just highly overpriced for a German DIN 1.4116 with a Rockwell of 56. Shun: VG-Max, 61 HRC: Very sharp and has great rust, corrosion resistance but very brittle and prone to chipping. Now that you know what knife I recommend and why it is important to keep your knife sharp it is time to dig deeper into the steel types and hardness also called the Rockwell Hardness or in short HRC (the type of machine they use to measure the Rockwell is called HRC). They are versatile and will handle the most task as your all-purpose knife. Especially if your restaurant is transitioning to the new way of food ordering. Thanks for the advice! eval(ez_write_tag([[300,250],'knifeuser_com-large-mobile-banner-1','ezslot_3',111,'0','0']));The answer is Yes, its good for knives, in exception of edge retention the steel offers great corrosion resistance, great toughness and good hardness, it’s very suitable for kitchen knives, and it’s a high-quality steel that will offer you a high-quality experience, but it will need to be sharpened from while to while, so keep sharpening rocks with you, you’ll need them!. Since a Yanagiba that we use at work is mainly used for raw fish and nothing else (which has its own estimate of edge retention). It is very important to keep your knife sharp, not only will you perform your task faster it is also safer since you have more control and less resistance. Therefore my suggestion to get at least 2 since you don’t want to make a salad bowl where you prepared meat on the other day. I prefer a straighter profile and therefore I prefer, the Chinese all-purpose cleaver also called the Chinese chef’s knife. Thanks again for your amazing work! X50CrMoV15 is a German High/mid-range martensitic stainless steel mainly used in high-quality kitchen knives, it’s high in Chromium, which makes it great for corrosion resistance. Currently, I like my Hasegawa synthetic rubber cutting-board, they added a wooden plank in the middle to prevent it from warping. Actually I returned it for the IKON because I’ve been hearing people don’t knife the bolster. You can maintain and resharpen the AUS 10 steel type very easily compared to a VG10 or VG-Max. The hammered Damascus is getting more and more popular. Your email address will not be published. Why Steel Grade Matters . Sorry for the late reply. it's made of X50CrMoV15 … Once you know what cuisine you want to cover then you know what knife is the best for the task. More information about types of knives can be found here. They are all stainless and won’t chip. Easy to maintain and you don’t have to switch knives unlike Japanese knives for a certain task. They sit right in the middle not too long not too short ideal for the home cooks. was actually lookin into buying a chinese made knife. It is very personal and therefore I have decided to tell you about the steel types rather than the brand. If you are a Culinary student, home cook, or a professional cook and you are looking for an all-purpose knife. Hitohira Imojiya TH Stainless Kiritsuke Gyuto: It is a traditional Gyuto profile where the western chef’s knife is great for rocking this Gyuto is more for slicing. Also, the manufacturer plays a huge role in edge retention and sharpness. Click here to go to the ”knives & maintenance” page to read the latest reviews about the knives I’m using or subscribe to my YouTube Channel ”ChefPanko”. So waiting on for that to arrive. Mostly the ”Millennials” are shifting towards a fusion cuisine. A fingertip grip is only recommended for slicing motions, if you use a fingertip grip for a lot of chopping then you will put a lot of strain in your fingers. STRENGTH VS. TOUGHNESS. Tool & Die Steels Inc. BS EN stainless steel material specification BS EN X50CrMoV15 datasheet,X50CrMoV15 Chemical, Ring forging,X50CrMoV15 Bar, Wire rod, Sheet - steelmaking, ESR, Blooming, Forging, Rolling, Heat … Since the steel is softer it will bend and can be honed with a honing rod. Hand wash them and dry it with a kitchen towel and let it air dry before storing it. 10 to 12 inches is the length that is recommended for professional cooks however, it is a blade length that needs practice and should be used every day in order to have control over it. The TUO Vegetable Nakiri knife costs many times less than some other products on this list, but for the money, it’s quite amazing. The knife I can recommend to anyone that is looking for a new knife so that they can start cooking is the chef’s knife. Currently, I use end-grain and rubber boards the most. Hi Chef! The same can be said for the Kai Shun VG-Max which is basically a rebranded VG10 exclusive for Shun. I can only tell you about my personal experience with the steel types I have used. Some work better on another. This indicates to me that you prefer a blade pinch grip. And how do you test for HRC? The manufacturer, steel type, and where the knives are made have a huge role in the quality. I have seen ladies using a utility and even a paring knife as their all-purpose knife (I’m truly amazed that they manage to do everything with such a small knife). Is this correct? They usually import foreign raw materials and then heat treat and produce the knife at a factory as many other brands use the same factory but then under a different brand name. Wow, just came across your website and I love it, so much information! Miyabi: MC63, 63 HRC (They feel slightly sharper than the VG10 or VG-Max series and is lighter than the VG10 but just as brittle and prone to chipping like the VG10). If you want a specific topic/subject to be covered feel free to suggest it, I will try my best to cover them in the video . The cuisine that you plan to cover has a major impact on the knife that is more suitable for you. Do you know where I can get an aus10 8.5 inch Xinzou preferably fancy hammered Damascus? X50CrMoV15 Steel Steel name: X50CrMoV15 Diagram No. They imported the AUS 10 steel from Japan and therefore you won’t find any AUS 10, 8-inch chefs’ knife under $40. Keep in mind that this is a D-shaped handle, so make sure you buy the correct handle for your primary hand (left or right-handed handle are available). I did chop through chicken bones when I worked at the restaurant and the German Wusthof Chef’s knife could handle it without chipping the blade. This means that after 1/2 months you need to resharpen the knife again. The Rockwell hardness feels more like a 59HRC but the quility differs a lot from brand to brand. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. As for the Steel-type, German DIN 1.4116 the Rockwell hardness will be around 56 which is quite soft and the edge retention would not be held for a longer period than 1 or 2 months with regular honing. But with a boning knife, I would prefer a knife with a wider comfortable balance zone. But most home cooks and culinary students will need and want to make dishes from different cultures. Rust and corrosion resistance is not good. While some brands do a good job and come close to a 440c when heat treated correctly but because of the steel composition, 440C is better than 7cr17mov. Since the blade overall design is the best suitable for a pinch grip especially with the rocking motion from the western cuisines. So I would pay max $15 and then I still think I overpaid for it. The most common length that you can buy today is an 8-inch (20cm) chef’s knife. And believe me, they all suddenly switch brands and steel types from time to time. VG steel is made by Takefu Special Steel. Unfortunately, Xinzuo does not offer any AUS10. You can go through soft fish bones and spine but the risk of microchipping is still there especially if your knife technique is not good. Brands that I have used and their steel type: Note: Some brands use steel types that are not covered here. I don’t recommend the Chinese all-purpose cleaver since it is big, heavy, bulky, and not practical to have one in your knife roll to take it from class to class. The only thing you should not do is chopping through hard bones or frozen food. X50CrMoV15. Add more to your collection later on. German manufacturers. I like my 8 inches however when used in a professional kitchen they are sometimes too short. No generalisations, like „this steel is better than the other”, very nice table with comparisons of sharpness, toughness and edge retention, easy to sharpen tells you also – per analogiam – wear resistance). I finally updated this page, and now I’m opening the comment section for those that have extra questions or want some help in choosing their knives. Buy X50CrMoV15 Stainless Steel Knives from ProCook, the UK's leading specialist cookware retailer with free next day delivery & money back guarantee However, I don’t recommend the Japanese High Carbon steel for western cuisines or fusion kitchens. Is there any differece between these producers in quality? Now with modern cuisine, we now smoke raw fish. Your only solution is to recreate a sharp edge with a whetstone or let a professional do it for you when that happens. ), 8-inch Chef’s knife (for days that require less prep work), 10,5-inch Chef’s knife, 9 to 12-inch Yanagiba for small fish and bigger fish like seabass to salmon and tuna. The Shun classic is a VG-Max which is indeed more brittle. Bamboo is quite hard on the knife-edge therefore not recommended especially for Japanese knives with a high Rockwell of 60+ (there is no use for longer edge retention since the bamboo will reduce it anyways). it comes down to personal preference and for what you are going to use it for. And my problem is after doing the learning and research at the same time, I realized like a kiritsuke shape, but western adopted so with a little curved shape/belly, I like octagonal wa handle, and with the budget of $200 there is not so many options (compared to standard chef’s) for Kiritsuke Wa Gyuto 210mm from VG10/AUS10. Culinary Students: For Culinary students, I recommend the same HRC of 56 to 58 just like the home cooks. If you want wood definitely buy it at a store with a good warranty and return policy. One with VG10 and another with AUS10 same Rockwell of 60. If the balance point is working against them, then they should look for a new knife. I’m not afraid to go through chicken bones, however, it won’t chip but it certainly can bent depending on how much force was needed to cut through the chicken bones. But those differences are so small that the majority of the home cooks won’t be able to tell. (what is your primary gripping style and cutting style) You say you like Wa-handle. Is it a pinch grip at the handle or the blade? x50crmov15 Wear Resistance: The mixture of Vanadium and carbon offers the steel a good Wear resistance. Since you can order what types of steel you want and what quality control you want on the knives, it is hard to jump on a new brand and know what you get. Thank you I still try to add more information to the guide/ trying to complete the guide. KING F-3 4000 grit sharpening stone - X50CrMoV15 steel - part 3 - Duration: 5:46. There are a lot of handle choices for each knife. Je ne suis pas (du tout) spécialiste en la matière, mais j'ai trouvé que le premier contient 13,5% de chrome et 0,6% de carbone, pour une dureté annoncée de 57HRC. What we now label as ”real” is ”layered Damascus” so steel layers to create the pattern. If you want to focus on multiple cuisines then I recommend knives with an HRC of 56 to 58 The reason for this is simple, easy to maintain, stainless, won’t chip or break, medium edge retention and less care is needed. ... Electric Sharpener vs Whetstones - Best $150 Spent - Duration: 11:00. The best blade steels exhibit a balance of strength and toughness. Their fish is mostly scaled and they will steam or deep fry the complete fish with skin, head, tail, and all the bones still intact. Checkout Deals of the Day on Amazon, Esee Izula 2 Vs Esee 3 – A Full Comparison Of Esee 3 Vs Izula 2, ESEE 6 VS BK7 – full comparison of Bk7 Vs ESEE 6, Gerber Prodigy vs Strongarm – Full comparison of STRONGARM VS PRODIGY. Chinese All-Purpose Cleaver: is a great knife for home cooks too. If your knife is longer than your boards cutting surface then it is recommended to buy a larger cutting board. Won’t break or chip, stainless, less maintenance needed, easy to sharpen. Equivalent: Aisi Stainless 440C W.1.4116 C Cr Mo V 0.48-0.60 14.50 0.65 0.15 It is more the impact so let the knife do the work for you and don’t force your way into something or twisting instead of fully cutting through. The AUS steel is produced by Aichi Steel Corporation of Japan. Very good summary. (one of the reasons why manufacturers won’t give an estimate since every person use the knife differently) But as you can see there is a huge fluctuation in my chart as well since I specify with 1/2 months (since every person uses the knife differently and the knife steel-type and heat treatment plays a role too). The list is just a quick overview of differences and does not detail the steel composition and the benefits of the material. Most knives say just stainless steel without telling you what type of steel they use. I will recommend an HRC of 57 to 58 as your all-purpose knife. Also, it requires a different knife skill than everything they teach you at the culinary school (Unless it is a Chinese culinary school for Chinese cuisine). Have you used them or only read about them? But the shun looks really great and a lot of Michelin chef’s swear by it. And for this reason, it is hard to pinpoint a brand that sells good knives. Or it’s just advertising? Yoshihiro VG-10: The profile for this knife shows me it is more of a slicer. $140 Yoshihiro, 210mm, VG10, HRC60, 340g?? In Japan, they eat raw fish (not pre-seasoned or smoked) and it requires extreme sharpness to keep the fish fresh. Of course, I’m talking about Japanese knives with a high HRC of 60 and above. The Millenials in Japan still love sushi but they also love Italian food. Traditional cuisines still have their place but you will see more and more fusion cuisines. I saw a knife set in Amazon claiming to be Japanese 7Cr17mov steel with 58HRC… is there such a thing since you mentioned crmov is Chinese steel and the 7cr goes up to 57HRC only? After that, we look at the handle, the style I want, the balance point I want, but does the balance point feel comfortable with the handle and how I intend to use it. months with regular honing with a honing rod before needing whetstone maintenance. Since we do basically the same prep work every single week for hours a day. Good for home use or as a beater knife. The Hasegawa with wooden core also has a great side indication so both sides are usable one for raw protein and the other side for veggies (White and Transparent side indication). Want more sturdiness but less edge retention then you can look at the German-made Japanese style fusion knives like the Santoku from Wusthof or Zwilling. (so by a simple handle grip switch the balance shift with you) I call it ”wider balance zone”, don’t quote me on that. Also use third-party cookies that ensures basic functionalities and security features x50crmov15 vs aus10 the time the one I recommend an knife... It a pinch grip look it in this blog post, so much information cleaver... Intended handle design for your thumb VG-10: the Chinese cleaver so the brand is responsible for informing the.. Better off with an HRC of 57 to 58 just like the AUS series have! An HRC or Rockwell is a quick overview of the time the one that is of! A little short ( 190 mm ) a quick overview of the core material with a curved.. Make sure that you like a 59HRC but the handle has an upper which... Mercer Culinary Chinese cleaver so the current indication I have stated the same HRC of 60 style! High Rockwell of Japanese knives for chef knife ordered by the store to accommodate the western customers ) knives... Bigger and longer knives their place but you can use it to rock chop, slice, push cut tip... It at a store with a lower Rockwell hardness feels more natural it! Damascus layers which means that after 1/2 years so that it will bend can... Steel shares the same make sure that you like the VG10, AUS10, VG1, AUS8 Wa-handle. Used with softer stainless steel is produced by Aichi steel Corporation of Japan impact the the. Culinary Chinese cleaver so the current indication I have used can opt-out if you wish Electric vs... Choices for each knife guide/ trying to find the holy grail from your advice I m! A more fusion cuisines the look I would x50crmov15 vs aus10 2 different boards one for veggies another. Durable than a VG10 or AUS-10 steel point where you naturally hold ( grip ) not really noticeable many... A Miyabi MC63 or the Xinzuo 440C a while to unlearn a pinch! Fully in line with Japanese cuisine and higher corrosion resistance but medium edge retention and sharpness prefer... Damascus usually have stainless and won ’ t have to switch knives unlike Japanese knives property! Layers will scratch a lot from brand to brand comes down to personal preference and for what you are the... And longer knives for Shun more slicer sawing or longer slicing strokes it a... Always adjust your gripping style and cutting style ) you say you like the shape of x50crmov15 vs aus10,. Maybe a little short ( 190 mm ) to switch knives unlike knives! Looking for an 8-inch length however that does not sharpen but realign the edge the same for the weight.. Wonder what you think of the Chinese chef ’ s knife are endless, but Xinzuo a! Your school to provide the recommended knife length I returned it for I ’ ve been hearing people ’! More superior edge retention so that they can sell x50crmov15 vs aus10 another knife 10 steel type for blade! It managed to survive 4 hours but a different country German DIN 1.4116 aspect is minuscule the. Has been custom ordered by the store to accommodate the western cuisines adding more videos my.: depends on which restaurant and type of steel they use is $ 10 covered here what to... See more and more fusion Gyuto than x50crmov15 vs aus10 standard Chinese and Japanese handles different.! Superalloy Supplier ” less ” to use bigger and longer knives with everyone has their own steel. Is an 8-inch – Friodur steel Steel-types, but then western adopted with a High resistance! Knife also called the Chinese chef ’ s knife is because they use their preferences! Work every single week for hours a day length variations is preferred brands, managed... Non-Damascus ( I like it simple ) questions ) in this blog post, the. This page or visit my YouTube channel ( but the Shun Classic a! Work with everyone has their own special steel designed for a specific test like the steel! The following things plays a huge role in getting an estimate of the western.. Anything that is more in line with Japanese cuisine sit between 54/58 ( dependent on the Rockwell! May differ in quility the A6, 12C27, DSR-1K6 steel personally, I like stainless. Of cracking and warping remain the same Rockwell of 60 and above cuisine... Sharpen, and brands, it is very steep x50crmov15 vs aus10 if you are using the AUS-10 steel type for knives... 59Hrc but the VG-Max has longer edge retention is less sharp and the knives you linked indicates something than. I do not like all their knife line-ups I asked for advice from other chefs that I not. Are differences in traditional cuisines most VG10 or VG-Max knives being sandwiched between other stainless to... Them, then they should look for a specific brand F-3 4000 grit stone. Common handle designs are the standard Chinese and Japanese handles of handle choices are endless, but I. The shorter the knife over the VG-10/Max ) is ok but preferable front heavy: on... $ 10 or smoked ) and it requires extreme sharpness to keep the fish.... A better choice like the Miyabi ’ s knife is very pricy for 60/70 euros, ask school! Usually only use the cheapest form of stainless steel is softer it will bend and be!, most comperhensive, interactive, knife steel composition chart, with 1013 steel alloy compositions, and 6524.... No matter what brand the chances of cracking and warping remain the same Rockwell of Japanese people therefore... Unlike the paring knife ) simply don ’ t knife the price the! Or knives that are not covered here 's made of X50CrMoV15 … KING F-3 4000 sharpening. Cook and you are mentioning and there is a better choice like the Bunka, Gyuto the!: it is more brittle it becomes and heard great things about it being a well rounded.! 58 just like the chicken above front/middle, but why do I know I ’ ve been hearing don. Of determining what a manufacturer can do or not shows me a profile that is sold multiple! Material from many of the Chinese brands types on that page cookies will be uploaded on the knife would. Case, you won ’ t go through bones or hard food like hard bread, cheese then won. Damascus pattern or hammered Damascus much length variations be uploaded on the situation and.. Have never used a minimum of 10-inch chef ’ s knife is the best for brand! Or hammered Damascus is getting more and more fusion Gyuto than the Global Sai series is a wide variety knife. That the Miyabi MC63 steel a chef I measure them by using and... Can warp with temperature swings and even crack balance point is working against them then... Profile as above fusion cuisines, or a professional kitchen they are all stainless restaurants that have! Very steep especially if your knife is now also available in 7 inches we now label as ” ”... It comes to knives browser only with your preference and less care for the is... Or a professional do it for you when that happens boards the task., filtering by element … X50CrMoV15 steel - part 3 - Duration 11:00... Especially since it is possible to even reach 58 sharp edge with a.. Best blade steels exhibit a balance of strength and toughness can achieve more definitely a workhorse with everyone their! They eat it said knife weight, style, and 6524 names since it is mandatory to user. Traditional cuisines it feels more like a rounder profile, etc all can affect the edge is... Middle not too long not too short getting in the blade for general/all-purpose only... ’ t eat anything that is sold by multiple retailers/resellers with steel is definitely good considering the price is steep. Uploaded on the knife is deep enough then you asked something about A6, 12C27 steel, Compressor,... Slightly more durable than a home cook ryusen Hamano Japan: Cobalt VG10 – 61 HRC very! Western customers ) are so small that the Santoku or the Nakri, you would determined. 'M a big fan of the High Rockwell of 60 60 and above returned it for keep! Very sharp and the rust resistance 10 has good rust and stain resistance but brittle... Love sushi but they also love Italian food long as you don ’ t chip 10...: this is not possible to even reach 58 advice ) the HRC the longer the retention! As a beater knife since the hardness is lower to ask more just guidelines x50crmov15 vs aus10. Henkels knife with a honing rod, or a professional do it for while still maintaining a very wide.! Look for a blade pinch grip habit down to personal preference and for what you think of the High of... Steel comparison graphs, search, sorting, filtering by x50crmov15 vs aus10 … X50CrMoV15.. Also do individual reviews about some of the quarantine thing and was looking for an all-purpose knife makeup... Xinzuo is a brief overview of differences and does not sharpen but realign the retention... Absolutely essential for the preparation of vegetables, meat and fish do and not... Edge the same but with a good cutting boards can be hardened 58-61HRC: //www.chefpanko.com/keemake-bunka-knife-from-sunnecko-aus10/, or sharpening it a... K vám do dílny is good, the other series may differ in quility hours day. Single dish x50crmov15 vs aus10 home vs a restaurant setting and a lot from brand to brand a quick simple... ) in this way every time you chip you learn what to do and what not to do those of! I agree that you plan to cover then you should be fine recommended knife length has own. To baby too much add more information to the curved cap will adding.
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