Tag: knives

There are two reasons I decided to buy it. First, I don’t have any Aogami Super knives. I have VG10/VGMAX, I have SG2/MC63, but Aogami Super is even harder steel, at 64 rockwell, that should provide decent stain resistance. And this was one of the cheapest options to get Aogami Super.
And I don’t have bunkas at all. Santokus, gyotos, european chef knife, but no bunka or nakiri (as I returned the only nakiri I had).
At 150g, it’s lighter than Shun Premier 8″ gyoto that’s around 210g, but maybe because of the balance, feels much heavier.
Now to see edge retention and how much maintenance it requires.

My knife philosophy, that has developed over the years, is that I have a pair of chef’s knives, 6″ and 8″, and a pair of santoku knives, also 6″ and 8″, and I slowly upgrade them year by year. I started with Arcos and OXO, and now I’m creeping to Japanese brands.
This year came the time of 8″ to be upgraded. Since I was traveling to the US, I decided to fulfil my 2 years long dream and get a Shun Kai knife in the form of 8″ Premier Chef knive.
European knives usually come at 58 Rockwell hardness. This claims to be 61. But here’s a hard truth: no matter how hard your steel is, you still need to sharpen in. Horl for the win.
Here’s an example on even harder Miyabi knives, which are on my list as well:

Also, I’ll admit to what everyone else was saying. Those hammer dimples don’t have any effect on food adhesion to the blade. They just look nice.