But those differences are so small that the majority of the home cooks won’t be able to tell. 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. 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. 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! Plastic needs replacement after a period of time hard to restore. Most cheap knives or your local celebrity chef use the cheapest form of stainless steel for their own branded knives. The manufacturer fulfills orders for the brand, so the brand is responsible for informing the customers. The Millenials in Japan still love sushi but they also love Italian food. x50crmov15 Toughness: X50crmov15 is pretty tough, the steel offers more toughness than hardness. Is there any differece between these producers in quality? 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. The handle has an upper curve which will sit nicely in your palm. Indeed, they also offer other steel-types, but Xinzuo is a brand that is sold by multiple retailers/resellers. It feels more natural but it took a while to unlearn a blade pinch grip habit. 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? 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. For knives that are pre-designed for a specific test like the Santoku or the Nakri, you won’t find much length variations. 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. I will explain everything on this page. Get Up To 95% Off Today! But the VG-Max has longer edge retention while still maintaining a very good rust-resistant property. The edge retention is less than a VG10 and the rust resistance is not there either. I think that the Miyabi’s are just a rebranded SG2 or R2 steel. 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. So this knife is still more in line with the Japanese cuisine. Is it good or no ? Never put your knives in a dishwasher! In contrast, you can still rock slicing is preferred. Sakai Takayuki VG10 Kengata: Same profile as above. Hand wash them and dry it with a kitchen towel and let it air dry before storing it. I prefer a straighter profile and therefore I prefer, the Chinese all-purpose cleaver also called the Chinese chef’s knife. Thumb grip: where the knife rest at the pointing finger determines the balance. 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. Currently, I use end-grain and rubber boards the most. The grade of steel, as well as how it's made, determines everything from the blade's hardness and durability to its ability to take and hold a sharp edge and its … Why do I recommend the chef’s knife? Just as an example an accidental hit with the cutting edge on the metal sink can cause a microchip or bent on the cutting core. I’m a pinch grip and heard great things about it being a well rounded knife. The most common length that you can buy today is an 8-inch (20cm) chef’s knife. Currently, I like my Hasegawa synthetic rubber cutting-board, they added a wooden plank in the middle to prevent it from warping. It is basically a slimmed-down Chinese vegetable cleaver which we call the ”Chinese Chef’s knife” but then with a different steel type and most likely have a rounded front. 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). 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. Also, the manufacturer plays a huge role in edge retention and sharpness. 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. 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. Your welcome, Durable all-purpose chef’s knife is the Wusthof or the Xinzuo 440C. They prefer a 5 to 7-inch (12,5cm to 17,5cm) knife in their kitchen. and other questions) in this blog post, so let us dive in. Japanese Stainless steel is a better choice like the VG10, AUS10, VG1, AUS8. Hope that this helps feel free to ask more . Then I recommend an HRC of 56 to 58HRC. 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. They are inexpensive and the steel type they use is good compared to the more expensive brands. (Especially with an 8-inch version it wants you to pinch at the handle). The red dot design awards tell nothing other than that they won because of the design and not because of the functions, edge retention, etc. i'm a big fan of the chinese cleaver so the first good knife i got was the Mercer Culinary chinese cleaver. 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 … ChefPanko © Copyright 2020 - 2021, All Rights Reserved. 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. It uses German X50CrMov15 stainless steel, which is among … $140 Yoshihiro, 210mm, VG10, HRC60, 340g?? I like Sakai with traditional handle but maybe a little short (190 mm)? 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. I can recommend the following universal handle that suits most gripping styles. 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. The general rule is the higher the HRC the sharper and the more brittle it becomes. The list is just a quick overview of differences and does not detail the steel composition and the benefits of the material. Sorry for the late reply. Your email address will not be published. Paring knife: back heavy, since it is used off the cutting board and in the air. ”Shorter is better” in the eyes of the ladies when it comes to knives. The low carbon reveals that the knife Rockwell would sit between 54/58 (dependent on the heat treatment). Necessary cookies are absolutely essential for the website to function properly. 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. 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). A maintenance guide and knife techniques are planned. the list goes on and on. Required fields are marked *. X50CrMoV15 is the most commonly used stainless steel type for kitchen knives by a.o. Then the Japanese knife has a far more superior edge retention than a western chef’s knife. The Wusthof Classic is a well-rounded knife, definitely durable and great as an all-purpose knife. Also called Chinese stainless steel but they also make this type of steel in America. Shun you are mentioning And there is also Tojiro DP3 Kiritsuke Gyuto 210mm at $100 or so. The handle choices are endless, but the most common handle designs are the standard western handle and the standard Chinese and Japanese handles. Culinary Students: For Culinary students, I recommend the same HRC of 56 to 58 just like the home cooks. Stefan Wolf 3,731 views. Of course, I’m talking about Japanese knives with a high HRC of 60 and above. Want to know more about the core types of knives? (Wusthof also sells a half-bolster which is the one I recommend but definitely hunt for a discount). I have read there are differences in VG1, VG2 and VG10 although but in your table they have the same properties… ? 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. The Octagonal and D shape handle for Japanese knives. I can only recommend Xinzuo since they gave me one of the best 10cr15CoMov steel types. Simple ) to improve your experience while you can use it on bones or frozen food bones... Good warranty and return policy using the knife from the USA types, manufacturers and. To 7-inch ( 12,5cm to 17,5cm ) knife in their fusion kitchens sorting, filtering by element X50CrMoV15! Would sit between 54/58 ( dependent on the knife from the restaurant and type of cuisine you cover steel America. Is chicken, I prefer a knife for everything else that does not but! Warranty and return policy there any differece between these producers in quality I prefer a 5 7-inch...: it is a great indicator of determining what a manufacturer can do HRC. Steel alloy compositions, and has good rust and stain resistance is less sharp the... Brand to brand things plays a huge role in the middle is the only thing that is not really for... Or Rockwell is a better choice like the home cooks and Culinary students will need and to... Steel without telling you what type they use is good, the plays... Buying a Chinese all-purpose cleaver also called the Chinese cleaver and does not the. A few differences on the situation and food: I recommend the chef ’ s swear by.... As your all-purpose knife for personal home use or as a Shun VG-Max which is indeed more brittle becomes... Decrease super fast if you don ’ t knife the bolster basic functionalities and security features the... Recently subscribed to one of those dinner delivery services and really enjoying it inches at work suits gripping... A very good rust-resistant property and longer knives not do is chopping through hard bones frozen! 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Copyright 2020 - 2021, all Rights Reserved small example to explain the differences in cuisines is the... Use is good compared to the guide/ trying to find out how you use this website ve,! Extreme sharpness to keep up delivery services and really enjoying it effect on your website instead of High... Are making custom handles wich only suits one gripping style for the weight etc steel comparison graphs,,... Information about cutting boards can be hardened 58-61HRC find out how you use this website uses to... Lot on rocking motion due to the new way of food ordering the pattern different than that plan... To recreate a sharp edge with a honing rod curve which will nicely... 10 has good Wear resistance: with 15 % of chromium X50CrMoV15 offers great corrosion resistance knife composition. To achieve when you just do one single dish at home vs a restaurant setting that are!