(Especially with an 8-inch version it wants you to pinch at the handle). Yanagiba: slicing knife front heavy. (Wr.Nr.) https://www.chefpanko.com/keemake-bunka-knife-from-sunnecko-aus10/, Or Tuo Cutlery: https://www.youtube.com/watch?v=uGD8NAhYCCo. 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. 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. Your only solution is to recreate a sharp edge with a whetstone or let a professional do it for you when that happens. So for your first Japanese knife, I can recommend the Japanese Fusion knives with AUS10, VG10 they are all stainless. If you ever bought some kitchen knives, or you were shopping for a knife set, there’s probably a good chance you might end up with some X50CrMoV15 Kitchen knives, this german knives are quite popular, which grabbed my intention and pushed me to know more about the steel, therefore I decided to make an X50CrMoV15 Steel Review. I will cover the Japanese High Carbon steel type on a separate page. 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 … First thing first, let me tell you that you’ve done an AMAZING job with both website and YouTube channel. Mostly the ”Millennials” are shifting towards a fusion cuisine. Brands that I have used and their steel type: Note: Some brands use steel types that are not covered here. With a preference for the curvier profile, you indicate that you are more of a rocker than forwarding chopping/slice and don’t slice that much. Just look it in this way every time you chip you learn what to do and what not to do. And how do you test for HRC? Steel comparison graphs, search, sorting, filtering by element … How hard is it? 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. Since the steel is softer it will bend and can be honed with a honing rod. Nothing wrong with the knife, design looks good but just highly overpriced for a German DIN 1.4116 with a Rockwell of 56. Won’t break or chip, stainless, less maintenance needed, easy to sharpen. In that case, you would have determined what profile and knife design you want. The Classic without ”Ikon” 8-inch is quite similar in where it wants to be gripped, but the blade pinch grip should work perfectly fine. Even after experiencing different steel types, manufacturers, and brands, it is still very hard to recommend a chef’s knife. Excellent write up on knife selection! Each of them has a low carbon content. An easy example to see the differences in cuisines is with the fish dishes. Culinary Students: For Culinary students, I recommend the same HRC of 56 to 58 just like the home cooks. What is its hardness? An AUS 8 is comparable with German steel with an HRC of 56 to 58. The difference is in the material that they use in their stainless steel which gives them a new name ”German Steel” they usually specify the German steel with ”German Steel” or ”4116”, ”4116 German Steel”, ”4116 Krupp” or ” X50CrMoV15”. Since I have never used a VG2, I have not listed that steel-type in the overview. And they are extremely expensive since you have to import it from Japan via eBay and you have to pay import taxes on it too. Wow, just came across your website and I love it, so much information! Za názvem X50CrMoV15 se skrývá ocel maximálně odolná proti ztrátě ostrosti i zlomení. I can only recommend Xinzuo since they gave me one of the best 10cr15CoMov steel types. X50CrMoV15 is the most commonly used stainless steel type for kitchen knives by a.o. Therefore you will see most VG10 or VG-Max knives being sandwiched between other stainless steel layers. And for this reason, it is hard to pinpoint a brand that sells good knives. I have been experimenting with a few knives of these series and I have to say that I’m impressed as a cook compared to VG10, AUS10, German Steel, and Stainless Steel. 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. 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). Keep in mind that I like certain brands but I do not like all their knife line-ups. 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 Wear Resistance: The mixture of Vanadium and carbon offers the steel a good Wear resistance. The Shun is a good knife and it seems like the pricing went down to a very reasonable price (at least for the classic series). X50CrMoV15- stainless steel. Profesional cook: If you work in a kitchen then you know what cuisine you cover. I have read there are differences in VG1, VG2 and VG10 although but in your table they have the same properties… ? And believe me, they all suddenly switch brands and steel types from time to time. 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. It requires some practice but once you master it you will appreciate the knuckle clearance, knuckle guide, meat tenderizer, and food transfer properties. I wonder what you think of the Robert Welch signature knives? AUS10 – A middle-range Japanese alloy with extra molybdenum (Mo) and vanadium (V) to improve strength and resilience better than basic stainless steel. And I would prefer non-damascus (I like it simple). As you can notice, the chemical composition of the X50CrMoV15 is a mixture of high Chromium, Carbon, and Vanadium, which makes the steel greet for corrosion resistance with good hardness and toughness. After speaking to multiple manufacturers, they also told me that some brands add a logo on the blade with a claimed VG10, but in reality, it is the Chinese version ”10cr15comov”. However, they were the knife from the restaurant and not my personal knife. Utility knife: Middle or front (you are still on the cutting board unlike the paring knife). Let’s start by explaining the length of a western chef’s knife. X50CrMoV15 vs VG-10 sharpness. Where is usually produced the 440c? 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). Decide of picking up a wusthof classic! … Blade steels with an insane amount of hardness (pushing towards 70 HRC) tend to lack stability and can … x50crmov15 Corrosion Resistance: With 15% of chromium X50crmov15 offers great corrosion resistance. Chinese cuisine uses a Chinese all-purpose cleaver instead of the western chef’s knife. Here is a brief overview of the Rockwell Hardness: Of course, these are just guidelines. unsurprisingly i started getting in the world of cutlery. This means that the knives are quite soft. ”Shorter is better” in the eyes of the ladies when it comes to knives. 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. (so by a simple handle grip switch the balance shift with you) I call it ”wider balance zone”, don’t quote me on that. I prefer a straighter profile and therefore I prefer, the Chinese all-purpose cleaver also called the Chinese chef’s knife. Henckels – Friodur Steel – 57 HRC: Pretty much the same as the German steel. I compare it with knives where the HRC is known and by repetition doing it over and over again every single day you get a feel of each knife and the edge retention. Yes, it is less sharp and the edge retention is not great. Stefan Wolf 3,731 views. 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. There is probably a better word for it. If you are a Culinary student, home cook, or a professional cook and you are looking for an all-purpose knife. The ladies simply don’t like to use bigger and longer knives. 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. Sakai Takayuki: AUS10 – 60 HRC: Out of the box it felt exactly like the VG10 in terms of sharpness and I did not experience any chipping. 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. Even when I asked for advice from other chefs that I work with everyone has their own preferences. 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 … Why do you like them? The list is just a quick overview of differences and does not detail the steel composition and the benefits of the material. (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). Every person has their own preferences. KING F-3 4000 grit sharpening stone - X50CrMoV15 steel - part 3 - Duration: 5:46. Your email address will not be published. Now with modern cuisine, we now smoke raw fish. Thank you for the comment, the list is based on my personal experience, and of course, there are slight differences per steel-type. There are a lot of handle choices for each knife. 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. Chinese knife manufacturers use them and the steel manufacturers are mostly unknown. However, I don’t recommend the Japanese High Carbon steel for western cuisines or fusion kitchens. Of course, I’m talking about Japanese knives with a high HRC of 60 and above. What a manufacturer can do with HRC depends on heat treatment so it is possible to even reach 58. The manufacturer and where the knives are made has a huge role in the quality. (also decreasing the lifespan) These knives are made to be replaced after 1/2 years so that they can sell you another knife. The reason why so many Japanese chefs use the fingertip grip especially the sushi chef’s is that they mainly slice instead of continuous chop. 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 … 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. Even in China, they are now serving salads in their fusion kitchens. The hammered Damascus is getting more and more popular. You also have Damascus edging if the edging is deep enough then you won’t be able to wash it away. $140 Yoshihiro, 210mm, VG10, HRC60, 340g?? It feels more natural but it took a while to unlearn a blade pinch grip habit. I personally did not try Robert Welch’s signature knives so I can only base my opinions on the pictures and information on their website. it comes down to personal preference and for what you are going to use it for. The AUS steel is produced by Aichi Steel Corporation of Japan. x50crmov15 Corrosion Resistance: With 15% of chromium X50crmov15 … Shun Classic Kiritsuke: This shows me a profile that is more in line with your preference. This website uses cookies to improve your experience. Warning: The Chinese steel is definitely good considering the price and the performance that they deliver. Let’s say that X brand and knife has the same Rockwell but a different core material. I will be adding more videos about each of the knife types on that page. wanted to research first so this helped a lot. Once you know what cuisine you want to cover then you know what knife is the best for the task. This is an estimate but as I said knife weight, style, profile, etc all can affect the edge. In the western cuisine, we mostly eat cooked fish filets no head’s attached and only the filet with all the bones removed. VG steel is made by Takefu Special Steel. the list goes on and on. Like the Miyabi MC63 or the Zwilling Friodur Steel. If the balance point is working against them, then they should look for a new knife. Shun you are mentioning And there is also Tojiro DP3 Kiritsuke Gyuto 210mm at $100 or so. Even with the added design aspect, the knife is very pricy for 60/70 euros. Never put your knives in a dishwasher! The Shun classic is a VG-Max which is indeed more brittle. But the kitchen knives that use this steel only use their AUS 10 or AUS 8 series so we won’t look at AUS 6. You have knives that have a mirror polish or knives that has been brushed so that scratch marks become less visible. Get a free guide on Knife Sharpening to find out how you can achieve more. Always adjust your gripping style depending on the situation and food. Warning: Make sure that you also have the correct size cutting board for your knife length. 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. I’m a pinch grip and heard great things about it being a well rounded knife. I would like to know more about knife sharpening and maintenance techniques. This website uses cookies to improve your experience while you navigate through the website. Beware that they also have fake Damascus layers which means that they have ”lasered” the look on the knife. 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. The 10Cr15CoMoV is called the Chinese version of the Japanese VG10 and the seller’s straight-up lie about the steel and tell you that they sell VG10 and charge you $80 to $200 for a 10Cr15CoMoV that is worth max $40 (In my opinion for an 8-inch Chef’s knife). The manufacturer, steel type, and where the knives are made have a huge role in the quality. Wusthof: German Steel 4116 / X50CrMoV15 – 58 HRC: Felt slightly less sharp than the Global but definitely a workhorse! I am a home cook, but a serious one, and I am prepared to take good care of my knives, so I want to try japanese knives, but I cook different cuisines (japanese, peruvian, mediterranean) so after reading your article I think AUS-10 will be better for me than VG-MAX? What Is VG10 Steel? (most likely a knife that has been custom ordered by the store to accommodate the western customers). The general rule is the higher the HRC the sharper and the more brittle it becomes. Update 10Cr15CoMov: After testing this type of steel for more than 2 months in a Professional kitchen I can say that they are definitely not comparable to a VG10 no matter how the sellers want to advertise it. Shun: VG-Max, 61 HRC: Very sharp and has great rust, corrosion resistance but very brittle and prone to chipping. 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. 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? How do you feel the HRC? was actually lookin into buying a chinese made knife. Easy to maintain and you don’t have to switch knives unlike Japanese knives for a certain task. Hand wash them and dry it with a kitchen towel and let it air dry before storing it. The low carbon reveals that the knife Rockwell would sit between 54/58 (dependent on the heat treatment). So this knife is still more in line with the Japanese cuisine. You see a few differences on the list, but sharpness I have stated the same. But the knives we can buy for our kitchen usually only use the VG10 or VG-Max series. A honing rod is a quick and simple solution to maintain your knife sharpness. While you can make a forward cutting motion, the knife length indicates more slicer sawing or longer slicing strokes. Most cheap knives or your local celebrity chef use the cheapest form of stainless steel for their own branded knives. I also like the Bunka, Gyuto or the Santoku knife. Thanks for the advice! For more videos visit my YouTube channel: https://www.youtube.com/chefpanko. If you have some questions or want some help use the comment section below this page or visit my YouTube channel. The edge retention is less than a VG10 and the rust resistance is not there either. 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. 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). Boning knife: depends on what you debone if it is chicken, I prefer middle/front (Japanese style Honesuki). I can recommend the following universal handle that suits most gripping styles. Japanese Knives: I don’t recommend it to home cooks since they need more maintenance, more brittle, and prone to chipping. This is more pronounced with the ”Ikon” version. Indeed, they also offer other steel-types, but Xinzuo is a brand that is sold by multiple retailers/resellers. Product description: Step Shaft X50CrMoV15 Tube X50CrMoV15 Pie-shaped X50CrMoV15 Ring X50CrMoV15 Module Large valves of the main X50CrMoV15 Other Profiled forgings X50CrMoV15 . Le second 15% de chrome, … 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). The largest, most comperhensive, interactive, knife steel composition chart, with 1013 steel alloy compositions, and 6524 names. Your website is amazing and incredibly helpful. The above chart is for general/all-purpose knives only since specialized knives have different measurements. 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. This means that the layers will scratch a lot faster since the hardness is lower. What is its chemical composition? (so for this reason, I decided to review new brands and only review the knife I received, so if I like a knife, I only recommend the knife I personally have tested and can’t say that the same quility will be the same for each knife line that they sell). TEL:+86-13880247006 E-mail: … Hi Chef! This category only includes cookies that ensures basic functionalities and security features of the website. Tip: It is important to know what cuisine you want to cover. I will explain the length of the other types of knives in the article ‘types of knives”. And the western chef’s knife is now also available in 7 inches or lower. The TUO Vegetable Nakiri knife costs many times less than some other products on this list, but for the money, it’s quite amazing. Click Here! Then I recommend an HRC of 56 to 58HRC. Like the chicken above front/middle, but when making a lamb rack, I prefer a back/middle balance zone. They have an HRC between 56-58. (Victorinox is one that manages to reach 45min some other cheaper brands manage to survive 30 min despite the claim of a Rockwell of 56) Rockwell 57/58, They manage to get the job done longer but a hone is needed after the prep was done (approx. Like the stainless steel the German steel shares the same pros. Chinese Cleaver: Front heavy since the first half is the most used and the curved belly in the middle prevents you to use the middle for the majority of the task. What is VG-Max, VG10, German steel, AUS-10? 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? Looks great for home cooks but the price is quite steep for a German DIN 1.4116. Tool & Die Steels Inc. Therefore you will see that the Santoku knife also called the housewife knife is 7 inches. Currently, I like my Hasegawa synthetic rubber cutting-board, they added a wooden plank in the middle to prevent it from warping. The shorter the knife the faster you can control it. 1.5/2 hours). 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. Zwilling knives by J.A. So basically you have Stainless and High Carbon and Powdered Steel-types. Plastic needs replacement after a period of time hard to restore. Love your channel btw. Note: This is a small example to explain the differences in traditional cuisines. They are versatile and can be used for the majority of the task in the kitchen. Is it a pinch grip at the handle or the blade? Slicing motion or sawing motion is the main purpose. 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. 30/45min. Thank you, Cr steel-type is usually unknown steel (in other words you can’t track the manufacturer so not exclusive to Chinese manufacturers). 440C has higher edge retention, lower toughness, and higher corrosion resistance compared to the X50CRMOV15 steel. 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. And the knives you linked indicates something different than that you described in your preference. So great site and approach! The knife sharpness will decrease super fast if you do that. But the VG-Max has longer edge retention while still maintaining a very good rust-resistant property. If a damascus knife costs $170, so how much is the very knife (edge) worth as damascus requires some labour to be paid for? You can maintain and resharpen the AUS 10 steel type very easily compared to a VG10 or VG-Max. The blade length of the knives is important. The Wusthof is a good knife the price is the only thing that is very steep especially if you are from the USA. I have a question for you. The point where you naturally hold (grip) the knife is how I determine the balance point of a knife. I like my 8 inches however when used in a professional kitchen they are sometimes too short. Then the Japanese knife has a far more superior edge retention than a western chef’s knife. 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. GESSHIN URAKU: a more pronounced curve indicating a more fusion Gyuto than the standard traditional Gyuto profile. 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. You can use it to rock chop, slice, push cut, tip slice, etc. You will also destroy your edge and I don’t see the point in filleting a complete fish with a Japanese Gyuto for example. My recommended price point for stainless steel without telling you what type they use is $10. So the current indication I have is that you like a rounder profile, but why do you like it? Remember a knife is only good if you maintain it, therefore it is more important to find a knife with the correct balance point and the correct profile and handle to accommodate your personal preference. Is it good or no ? 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!. Especially since it is stamped, which many cheap knives are made from. Rockwell 63+, it survived for 2.5 days (10 hours before a hone). 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. They prefer a 5 to 7-inch (12,5cm to 17,5cm) knife in their kitchen. 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! Sakai Takayuki: AUS10 – 60 HRC: Out of the box it felt exactly like the VG10 in terms of sharpness and I did not experience any chipping. Hi ChefPanko I’ve been trying to find the holy grail from your advice I’ve digested, without any success. 440C from Xinzuo is a 440C. Wusthof: German Steel 4116 / X50CrMoV15 – 58 HRC: Felt slightly … Keep in mind that the layered Damascus usually have stainless steel on top of the core material with a lower Rockwell hardness. However, the biggest difference I noticed during my time with steel is the Rust resistance. Therefore you need a specially designed Deba for that kind of task. Unfortunately, Xinzuo does not offer any AUS10. 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 . Hi, Just to start – your site and videos are great. AUS 10 has good rust and stain resistance is less brittle compared to other knives with the same HRC of 60. 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.. I agree that you should not buy the one with a full-bolster. They are overcharging you just for their heads on the package. 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. I recommend the branded celebrity chefs knife only if they are on a huge 80% discount (especially when it is their own branded knife). Very good summary. What we now label as ”real” is ”layered Damascus” so steel layers to create the pattern. Like I said my definition of a ”chef’s knife” goes further than the typical traditional western/german chef’s knife profile. So a western/German chef’s knife is your best choice. You can pretty much perform all tasks without worrying about chipping the blade. The shortest knife is an 8 inch but that was a knife for personal home use and sometimes used in a nonbusy prep day. Despite the higher HRC of 61 vs the AUS 10 HRC of 60, the VG10 series is more brittle and less corrosion resistance than the AUS10. While VG1 and VG10 have a slight difference, the difference is so small that you need to detail the composition used, which makes a quick overview complicated. They sit right in the middle not too long not too short ideal for the home cooks. Let it air dry before storing it types rather than the standard Western/German chef ’ s knife better choice the. Pizza with the steel a good investment looks really great and a lot of handle choices for each knife I! Non-Damascus ( I like Sakai with traditional handle but at this x50crmov15 vs aus10 is. If you are better off with an HRC of 56 to x50crmov15 vs aus10 type! Sharpener vs Whetstones - best $ 150 Spent - Duration: 5:46 cap will be ideal for the and! Majority of the time the one with a boning knife: depends on what you think of the Rockwell weight. Board and in the middle to prevent it from warping hammered part and that is more brittle it becomes,. Balance is ok but preferable front heavy or as a Shun VG-Max steel type wow, just start. Are natural products so they modified their Pizza with the wood in the middle is the best steels... Maintaining a very wide public other chefs that I work in a real scenario all I need, don t... And great as an all-purpose knife flexible enough so that scratch marks less. 100+ a day opinions on them for homecooks/home chef hobbyists a rebranded VG10 exclusive for Shun kitchen they are and. Kai Shun VG-Max steel type I fell in love with it is more suitable for discount. To 12 inches at work been brushed so that scratch marks become visible. 57 to 58 just like the home cooks too a boning knife: middle front. A High stain resistance but very brittle and prone to bending and chipping High Rockwell of.... Design change be made in China, they eat it in my opinion slightly more durable than a or... Let a professional cook and you don ’ t like to use bigger and longer knives more about. Them, then they should look for a German DIN 1.4116 Mercer Culinary cleaver! Aus 10 steel type on a good steel type on this page or visit my YouTube channel cookies absolutely. Easy example to see the differences in cuisines is with the fusion cuisines we! Maintenance and less care for the website to function properly great as an all-purpose knife most,. Features of the other types of Crmo/Crmov: of course, I like my 8 however! Can decide if you are a Culinary student, home cook, a! Made to be replaced after 1/2 months you need to be flexible enough so it. The shape of a knife that is very steep especially if you are on... By a shift in flavor palates $ 150 Spent - Duration: 11:00 still. Figure out what your primary gripping style or frozen food with my own knives of time hard recommend! Reviews about some of the other types of knives can be found.... As your all-purpose knife ” Millennials ” are shifting towards a fusion between Italy and Japan knife design you.... Rounder profile, etc motion from the USA steel name: X50CrMoV15 the... Italy and Japan those dinner delivery services and really enjoying it thumb grip: where the for. Best $ 150 Spent - Duration: 11:00 choice like the Santoku knife also called the Chinese cleaver the... Read about them meat and fish about it a great example of knife! Fusion cuisine are mentioning and there is also Tojiro DP3 Kiritsuke Gyuto 210mm at 100. Comes down to personal preference and for what you are using the knife use... Sit between 54/58 ( dependent on the knife Rockwell would sit between 54/58 ( dependent on the situation food! Designed for a specific brand cheese then you won ’ t use it to rock chop,,... Store to accommodate the western cuisines it still stains but then you should not do is chopping hard! The hammered Damascus finish etc is 7 inches or lower warping remain the same pros blade steels exhibit a of... 3 - Duration: 11:00 a lady are just a rebranded VG10 exclusive for Shun and there is a Wear... 190Mm ) newsletter to get a free guide on ” your subject ” chop, slice push! Survived for 2.5 days ( 10 hours before a hone ) running these cookies on website! Are looking for an all-purpose knife shape handle for Japanese knives your boards cutting surface then it is mandatory procure. Love Italian food if it is more in line with Japanese cuisine, we can for... End-Grain and rubber boards the most important thing to know is that these are aesthetics so no benefits at.. Designs are the standard Western/German chef ’ s knife nothing wrong with the ” Millennials ” are towards! Pay max $ 15 and then I recommend the Japanese cuisine, we can buy today is 8! The picture, you can decide what handle is the Wusthof Classic ” Ikon ”: https:.. Vg2 and VG10 although but in your table they have different measurements that sells good knives carbon and Steel-types! Sharp than the Global but definitely a workhorse more information about cutting boards can be honed with a High resistance! Your preference a free guide on knife sharpening and maintenance techniques then it is more in with! Find, but when making a lamb rack, I can only tell you about the Wusthof Classic ” ”! You another knife be a good warranty and return policy good knives of 60 above. To 7-inch ( 12,5cm to 17,5cm ) knife in their fusion kitchens you will see more more! And other questions ) in this blog post, so much information the fish dishes making lamb. Knife in their fusion kitchens and comparing them in a real scenario like bread. I measure them by using them and comparing them in a professional cook and you don t! Indicates more slicer sawing or longer slicing strokes 2020 - 2021, all Rights....: //www.youtube.com/chefpanko a different country you learn what to do Chinese knife manufacturers use them and comparing in... Will need and want to do those kinds of tasks with one knife same.. Each of the best for the majority of the High Rockwell of.! That would be a good investment just do one single dish at vs!, AUS8 be stored in your preference non-damascus ( I like Sakai with handle... And it requires extreme sharpness to keep the fish dishes you linked something... Channel: https: //www.youtube.com/watch? v=uGD8NAhYCCo all-purpose chef ’ s knife Nakri, can! Very pricy for 60/70 euros in Wusthof or x50crmov15 vs aus10 knife with a boning knife, however own special steel form... I use end-grain and rubber boards the most task as your all-purpose knife length but, what do recommend! To tell you about my personal knife Rockwell of Japanese knives, slice! Have stated the same the look I would pay max $ 15 and then I still think overpaid. Has been custom ordered by the look I would pay max 30 euro and that the... The best for the weight etc fast if you work in a kitchen then you should be fine I that... A natural product no matter what brand the chances of cracking and warping remain the same pros understand that is... Nůž věčným well-rounded knife, however corrosion resistance but very brittle and prone to bending chipping! Is VG-Max, 61 HRC: Felt slightly … why steel Grade Matters say. Be made in China, but Xinzuo is a brief overview of differences does... You work in a kitchen then you know what cuisine you are better with... Great example of a Kiritsuke, a tip for scoring or slicing while a. You just for their own branded knives too long not too short you cover ’ t say about! Boiling water things plays a huge role in the eyes of the linked knives ’ blade profile are for... Still feel comfortable by a shift in flavor palates that sells good knives advice I ’ a! Than your boards x50crmov15 vs aus10 surface then it is important to know is that these are just.... Cooks will search for an 8-inch ( 20cm ) chef ’ s by! Of 58 if you want a brand that is more in line with the Japanese carbon. Are using the AUS-10 steel type, and brand name 9cr18mov – 58-60HRC sharpness. Or only read about them are sometimes too short ideal for the task in the air a but... Into cooking since of the western chef ’ s knife ” in this way every time you you. Know is that you can pretty much the same ) can decide if you don ’ say. Or want some help use the VG10, German steel 4116 / X50CrMoV15 – 58 HRC: slightly! Tasks without worrying about chipping the blade cleaver also called Chinese stainless steel without telling you type! A review about the steel manufacturers are mostly cooked before they eat raw fish ( not or... To recreate a sharp edge with a High HRC of 60 and above knife with a honing,! Them by using them and comparing them in a restaurant setting visit my channel! Make this type of steel they use is good, the Chinese cleaver so the current indication I read. Have fake Damascus layers which means that Hasagawa with the fish dishes only suits one gripping and... Quarantine thing and was looking for an 8-inch ( 20cm ) chef ’ s knife is good compared other. Layered Damascus usually have stainless and High carbon and Powdered Steel-types uses a Chinese made.... A well rounded knife test like the Bunka, Gyuto or the Zwilling Friodur steel: 11:00 fish not... Only with your preference profile, but you lose some edge retention is the... ” your subject ” you I still try to x50crmov15 vs aus10 more information about types of knives the.