Of course, I’m talking about Japanese knives with a high HRC of 60 and above. The edge retention is less than a VG10 and the rust resistance is not there either. I saw some of your knife review on Youtube and you’re saying the knife is advertised as 58HRC but feels more like a 56 or 57. The manufacturer and where the knives are made has a huge role in the quality. 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. Since the steel is softer it will bend and can be honed with a honing rod. I also like the Bunka, Gyuto or the Santoku knife. But then you asked something about A6, 12C27 steel, DSR-1K6. 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. But most home cooks and culinary students will need and want to make dishes from different cultures. I have found also an equivalent of 6A, VG2 or 12C27 steel (DSR-1K6 mono)(based on http://www.zknives.com), very nice: $145, Hitohira Imojiya 147g, HRC 57-59 normally for the steel but one retailer claims 60HRC, 210mm https://hitohira-japan.com/products/aaa-651-01-fb210?variant=33051647639687 C$210 https://en.staysharpmtl.com/product-page/hitohira-imojiya-th-kiritsuke-gyuto-210mm-bois-de-pakka-wa, And a VG1 steel, mono (no cladding I understand), also very nice but VG1…, slightly over budget (theoretically, not available anymore), Ghessin Uraku, $220, 210mm, HRC 60, 124g! Hope that this can push you in a direction for a board that will suit your needs feel free to ask more questions , Thanks again! X50CrMoV15 vs VG-10 sharpness. Required fields are marked *. This is more pronounced with the ”Ikon” version. They are inexpensive and the steel type they use is good compared to the more expensive brands. Helps me decide which will be my next knife purchase. There is a downside for this board and that is that heavier knives like a Chinese all-purpose and bone cleavers or a Deba are not suitable for rubber boards (you can’t use hacking force on the board since that will damage it). ... X50CrMoV15 … You can pretty much perform all tasks without worrying about chipping the blade. a 7-inch Nakiri (for chopping lettuce to make salad etc. 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. 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”. A video and a dedicated page will be uploaded on the website and YouTube channel. Get Up To 95% Off Today! In the western cuisine, we mostly eat cooked fish filets no head’s attached and only the filet with all the bones removed. Also been eyeing on the shun classic 8in since its on a really good sale but I feel like you have to baby that knife since its more brittle? So for your first Japanese knife, I can recommend the Japanese Fusion knives with AUS10, VG10 they are all stainless. You also have Damascus edging if the edging is deep enough then you won’t be able to wash it away. 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. How do you feel the HRC? Personally, I like the 6.5 inches as my minimum length but, what do I know I’m not a lady. Yanagiba: slicing knife front heavy. it comes down to personal preference and for what you are going to use it for. Do you know where I can get an aus10 8.5 inch Xinzou preferably fancy hammered Damascus? 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). I recommend the branded celebrity chefs knife only if they are on a huge 80% discount (especially when it is their own branded knife). That is because they use their own special steel designed for a specific brand. 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 . However, VG10 is slightly sharper than AUS10 while AUS10 is more durable the sharpness difference is so small that the overview shows the same sharpness. VG steel is made by Takefu Special Steel. The Wusthof is a good knife the price is the only thing that is very steep especially if you are from the USA. Thanks for straight forward information. The cladding is used with softer stainless steel to protect the core material from many of the high Rockwell of Japanese knives. While a home cook needs just one cucumber to be sliced, we at the restaurant need 100+ a day. So how do you feel for HRC? electroslag, forged ring/ block,etc. x50crmov15 Toughness: X50crmov15 is pretty tough, the steel offers more toughness than hardness. 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). If a damascus knife costs $170, so how much is the very knife (edge) worth as damascus requires some labour to be paid for? Utility knife: Middle or front (you are still on the cutting board unlike the paring knife). Even when I asked for advice from other chefs that I work with everyone has their own preferences. 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. Western Chef Knife: main style rocking: Back heavy, middle balance is ok. (I prefer Back) Gyuto: Mainly slicing in Japanese cuisine front or middle balance is ok. (I prefer Middle) Santoku: up and forward motion, middle balance is the best (I prefer it middle) front-heavy is acceptable. https://www.echefknife.com/product/yoshihiro-vg-10-16-layer-hammered-damascus-stainless-steel-kiritsuke-multipurpose-knife-7/, $170 Shun Classic, 200mm, VG-Max, HRC 60-61 https://www.cutleryandmore.com/shun-classic/kiritsuke-knife-p130553 $199 Jikko, 200mm, VG10, HRC 60-62, 181g https://www.japanny.com/products/jikko-vg10-17-layer-kiritsuke-gyuto-japanese-knife-200mm-mahogany?_pos=26&_sid=5530c6e4e&_ss=r, $159 Sakai Takayuki, 190mm VG10, HRC?, 216g, https://www.japanny.com/products/sakai-takayuki-vg10-damascus33-layer-damascus-kiritsuke-santoku-japanese-chef-knife-160mm-1?_pos=40&_sid=5530c6e4e&_ss=r, $179 Sakai Takayuki, 190 mm, VG10, HRC?, 151g (just different handle) https://www.japanny.com/collections/vg10/products/sakai-takayuki-vg10-33-layer-damascus-kengata-gyuto-japanese-chef-knife-190mm-with-american-cherry-handle. 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!. Home Cooks: The German/Western Chef’s knife is the knife I recommend as your all-purpose knife especially if you occasionally want to fillet fish or go through small to soft bones. Excellent write up on knife selection! Of course, both are natural products so they can warp with temperature swings and even crack. Slicing motion or sawing motion is the main purpose. 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 … 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. You also have the option to opt-out of these cookies. I can recommend the following universal handle that suits most gripping styles. Add more to your collection later on. Of course, the following things plays a huge role in getting an estimate of the Rockwell knife weight, style, and design. The largest, most comperhensive, interactive, knife steel composition chart, with 1013 steel alloy compositions, and 6524 names. A honing rod is a quick and simple solution to maintain your knife sharpness. You see a few differences on the list, but sharpness I have stated the same. They prefer a 5 to 7-inch (12,5cm to 17,5cm) knife in their kitchen. More information about types of knives can be found here. This place is really a Bible for coutlery infos, well explained and detailed. AUS10 – A middle-range Japanese alloy with extra molybdenum (Mo) and vanadium (V) to improve strength and resilience better than basic stainless steel. More information about cutting boards can be found here. was actually lookin into buying a chinese made knife. Definitely a good buy for the price they sell them for (you will have to pay more for aesthetics so the below price is pretty much the minimum price for the core material without calculating the extra price for aesthetics and brand): The prices above are for an 8-inch Chef’s knife without the aesthetics like hammered finish Damascus layers etc. X50CrMoV15 datasheet, X50CrMoV15 mechanical properties, chemical element X50CrMoV15, technical specifications of X50CrMoV15 steel material properties. 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. They sit right in the middle not too long not too short ideal for the home cooks. Or it’s just advertising? Some work better on another. So I had contact with 57-58 HRC steels – these are nice, no worries about maintenance and brittle, but I thought I wanted to try sth next, for now no carbon white or blue, not SG2/R2 yet so maybe VG10/AUS10, HRC60 +/-1 chef’s knife around 200-210 mm, as current one. The only thing you should not do is chopping through hard bones or frozen food. Also, the manufacturer plays a huge role in edge retention and sharpness. It requires some practice but once you master it you will appreciate the knuckle clearance, knuckle guide, meat tenderizer, and food transfer properties. The knife sharpness will decrease super fast if you do that. As for 440C, I find them to have better edge retention, better toughness, and better stainless properties over 7cr17mov. What a manufacturer can do with HRC depends on heat treatment so it is possible to even reach 58. Note: I recommend the following gripping style for the Western Chef’s knife and that is the pinch grip. Once you know what cuisine you want to cover then you know what knife is the best for the task. I will explain everything on this page. Most of the time the one with a full-bolster is usually the one that is on a huge Sale. According to the chemical composition and the HRC of the steel, the x50crmov15 Steel has the following features: x50crmov15 Edge Retention: with more than 0.5% of carbon and a maximum of 56HRC, X50crmov15 offers good hardness, which results in good edge retention but not the best compared to high-end steels. In contrast, you can still rock slicing is preferred. 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 … Steel comparison graphs, search, sorting, filtering by element … 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.. Shun: VG-Max, 61 HRC: Very sharp and has great rust, corrosion resistance but very brittle and prone to chipping. GESSHIN URAKU: a more pronounced curve indicating a more fusion Gyuto than the standard traditional Gyuto profile. Excellent write up and it’s very informative even for homecooks! Hi Chef! (Wr.Nr.) Otherwise 20 euro max. This website uses cookies to improve your experience. Each of them has a low carbon content. Is there any differece between these producers in quality? (Especially with an 8-inch version it wants you to pinch at the handle). Note: I do recommend a Chef’s knife but in the western cuisine we only know one type of chef’s knife which has a rounder belly profile compared to other knives. The upside is that it protects the core material making it sturdier and less prone to breaking, the downside is that it can be easily scratched by normal use since the cladding is usually on a lower Rockwell usually below 56. Wow, just came across your website and I love it, so much information! Most home cooks will search for an 8-inch length however that does not mean that everyone should get an 8-inch. Like the stainless steel the German steel shares the same pros. … With many yeas production experience, strict control X50CrMoV15 chemical composition and X50CrMoV15 … The best blade steels exhibit a balance of strength and toughness. Never put your knives in a dishwasher! 9Cr18MoV – 58-60HRC: Sharpness on par with a Global knife, however, it is more brittle and prone to bending and chipping. I agree that you should not buy the one with a full-bolster. I would pay max 30 euro and that includes the design change. They are usually used in Wusthof or Henkels knife with a high stain resistance but medium edge retention. Also, ask your school to provide the recommended knife length. More manufacturers are making custom handles wich only suits one gripping style. VG10 steel is considered a high-carbon steel. This indicates to me that you prefer a blade pinch grip. Chemical composition % of steel X50CrMoV15 (1.4116): EN 10088-2-2005 Tighter carbon ranges may be agreed at the time of enquery and order Particular ranges of sulphur content may provide improvement … The … 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. So I recommend an all-purpose knife for everything else that does not require special attention. And how do you test for HRC? ), 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. X50CrMoV15. And I would prefer non-damascus (I like it simple). The Shi Ba Shi is the #1 selling and #1 recommended Chinese all-purpose cleaver in China from home cooks to culinary students and professional kitchens. 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