Konosuke 300mm Sujihiki!

[petek]

I'm too tired and lazy right now to do a full review so I'll post a few pics and give a quick rundown.
F&F very nice,rounded choil and spine.
OOTB edge real sharp.Passed the paper and tomato test NP.
Knuckle clearance is good for a knife with a profile this slim.
Handle is stabilized Magnolia wood,wa,octagonal(I usually prefer darker coloured handles but this was nice for a change),very comfy.
OK too much talk,time for some photos..

[twyst]

A little more konosuke porn for you guys. Got some new toys a few days ago.

Konosuke 180 mm nakiri
Mac Superior 10" bread knife
Tojiro DP 150 mm honesuki

I also just sent off my masamoto ks gyuto for a custom rehandle, so Ill post pics of that when I get it back in a few weeks. I also just bought a full range of shapton stones to learn to freehand on (been using an edgepro since I caught the knife bug), so Im sure Ill have lots of questions for some of you guys!

As for the kono Nakiri, I seriously love the knife. Its a LOT heavier than I thought it was going to be since my kono gyuto and petty are so light, but it feels very sturdy and takes a ridiculous edge. I honestly don't know how much work either of my gyuto/'s are going to get now, I really prefer the nakiri because of its smallish size and not having to worry about the tip of the knife as Im banging through a bunch of prep at work.

[TraderJoe]

"also just sent off my masamoto ks gyuto for a custom rehandle"

Don't keep us on suspense. What wood are you getting? I've had my eye on Koa for a while now. What's the grind like on the Nakiri?

[twyst]

Im actually leaning heavily towards koa as well, I htink you actually suggested it to me when I mentioned possibly rehandling the knife before, but the final decision has not been made. I mailed my knife off to mark at chefknivestogo and he should recieve the blade monday and get back to me with some suggestions/options from the guys who do handle work for him. Im also considering trying to work black and gold into my handle as I am a ginormous new orleans saints fan.

As for the grind on the nakiri, its considerably thicker at the top of the spine than my HD gyuto, but it tapers all the way down to a fantastic edge. The actual edge is barely visible with the human eye, I have a couple of days off so Im going to get out the loop to take a look and then strop the nakiri to learn a little more about the edge.

[TraderJoe]

"Im also considering trying to work black and gold into my handle as I am a ginormous new orleans saints fan."

Sounds nice. I never knew Mark did that type of rehandle work. I hope we get to see some photos when it's done.

[twyst]

"I hope we get to see some photos when it's done."

Don't have the knife back yet, but mark sent me a pic of the finished mounted handle. I like the way it turned out, been wanting a knife with a darker handle as most of my other knives are konos with the light handle. More pics next week when I have the knife in hand!

[Chemicalkinetics]

Look very nice. Look like a Masamoto knife, what series? KK? KS? Did you just want a new handle or the old one was dying out? Thanks for sharing.

[twyst]

It's a 240 KS wa gyuto. I wanted a new handle because I was not a fan of the shape of the original handle and wanted an octagonal handle. Kind of silly since I pinch grip, but it really just kind of bugged me.

[Chemicalkinetics]

Nice. Thank you for sharing. One last question, how much you paid for the new handle? Yeah, for unknown reason I slightly prefer octagonal handle if given a choice.

[twyst]

Rather not put an exact figure on it, but its not cheap. North of $100 south of $200 depending on what you have done.

[Chemicalkinetics]

Thanks. Sure, because you may get a certain discount whcih you are not allowed to disclose anyway. The price sounds about right for a nice handle like that. I just wasn't sure if the handle cost more than your knife. :) Thanks for the information.

[TraderJoe]

Looks Awesome! Please let is know how it feels when it arrives and if the blance changes any.
I pinch grip as well but I still prefer octagonal handles, or maybe I should just say I'm not crazy about the broomstick thick "D" style handles.

[JavaBean]

Hi. Congrats on the new toys. When you get a chance, I'd love to hear more about the grind on the nakiri; specifically the pros & cons of a thin edge with a thick spine vs. thin edge with a thin spine.

[Chemicalkinetics]

<Got some new toys a few days ago.>

Wow, all three at the same time?

< a full range of shapton stones to learn to freehand on>

Shapton makes great stones.

< I really prefer the nakiri because of its smallish size>

But it is heavier than your Kono gyuto?

[twyst]

Yeah, all three at once, but two of them were real needs for work. The only "for fun" knife was the nakiri. I break down at least 20 chickens a day hence the honesuki and needed to add a bread knife to my bag so I could stop borrowing my coworkers' every time I needed to slice bread or cut melons.

As for the weight question, I was positive it was going to be considerably heavier than the gyuto, but to my shock they both weighed in at EXACTLY 143 grams when I put them on the scale a minute ago. I guess due to balance the nakiri just feels heavier.

[Chemicalkinetics]

<The only "for fun" knife was the nakiri>

Interesting how things turn out, you ended up liking the nakiri the most.

<I break down at least 20 chickens a day hence the honesuki>

I break up at most one chicken every 20 days. :P Anyway, I also got a honesuki. I have used mine enough to say it is a very useful tool. I was breaking down my chicken with a Dexter boning knife, and then I got the Moritaka honesuki, and then later a CCK 1402 heavy cleaver.

http://www.chow.com/photos/767283

I have used all three of them for breaking down chicken. In my opinion, the honesuki is better than my boning knife in all aspects. The CCK heavy cleaver is better for cutting through joints and is adequate for parting the larger cuts like the breast meat. However, the honsuki absolutely rule for cutting meat off the smaller bones like the drumsticks due to its very refined and sharp tip.

<but to my shock they both weighed in at EXACTLY 143 grams when I put them on the scale a minute ago>

That is good. That means your nakiri must have a fairly thin blade. That is a good thing.

[JavaBean]

Hey Chem. Besides boning chickens, what are some of the other things you do with a honesuki? Can it breakdown chickens...severe the ribs and spine? Also, how thick is yours...relative to a German chef's knife or other types of knives?

I recently handled the Miyabi honesuki...1st honesuki,ever... at SLT and was somewhat surprised that it wasn't very thick as I though honesuki were.

[Chemicalkinetics]

<Besides boning chickens, what are some of the other things you do with a honesuki?>

Not much thus far. I have played around with it for regular vegetable cutting. It isn't very good at that.

<Can it breakdown chickens...severe the ribs and spine?>

I think so. This partly depends on the edge angle we put on, but with a more obtuse angle (wider), it should be fine. My guess.

<Also, how thick is yours...relative to a German chef's knife or other types of knives?>

Pretty thick. Let me measure... At the spine near the heel, it is 3.6 mm thick. In the midway of the blade on spine, it is 3.3 mm. Near the tip, the spine is 1.7 mm thick. So you can see it tapers down very quick after the middle point. (I measured with a micrometer -- got it a month ago)

I took some previous photo, but it seems that I didn't have any cross section one:

http://www.chow.com/photos/736607

Here I have attached four more photos.
The first photo shows the CCK KF1402 meat cleaver and the Moritaka Honesuki
The second shows the blade geometry looking down from the handle -- almost like a cross section look
The third shows the blade thickness is similar at the heel for both knives.
The fourth shows that the honsuki taper down from heel to tip.

P.S.: I know the photo quality is lacking, but I think they still illustrate the points.

[JavaBean]

Much thanks, chem. Pic. 2 helps a lot. Just to confirm, the edge on the honesuki is even thicker than 1402, the shoulders are more or less as thick as the spine along the heel to tip taper, and the 1402 is thicker than a German chef's knife...right?

[Chemicalkinetics]

Correction.

The spine thickness on top of the Moritaka Honesuki heel is actually 4.3 mm, not 3.6 mm. Sorry, I read the micrometer wrong.

< the edge on the honesuki is even thicker than 1402>

I would say that my honesuki blade comes down more quickly (above the edge to the very edge) than my 1402 blade, which means the blade thickness of the honesuki 1 mm and 2 mm above the edge is thicker than those of the 1402. So, yes.

< the shoulders are more or less as thick as the spine along the heel to tip taper>

If you look at photo #1, the honesuki blade thickness comes down slowly in that black area. Once it reaches the sliver area, the thickness comes down quickly. I measure the blade thickness 1 cm from the heel. At the spine, it is 3.9 mm, at the bottom of the black area (more than half way down) it is 3.1 mm, so it is thinner.

<the 1402 is thicker than a German chef's knife...right>

Although, the blade thickness look almost the same on photo for honesuki and 1402. The 1402 is actually thicker. The honesuki, as mentioned, has a blade thickness of 4.3 mm at the spine above its heel. The CCK 1402 is 6.4 mm. I think the reason is that the CCK's spine is rounded/smoothed, so it looks thinner in photo. As for German Chef's knife, I think it depends on the makers.

I am told that the Henckels Chef's spine thickness above the heel is 4 mm, and Wusthof Le Cordon Chef's knife is 2.5 mm. Le Cordon is a thinner line from Wusthof, but I don't think Wusthof makes it anymore.

So yes, CCK 1402 is thicker than any German Chef's knife I have encountered. My Moritaka Honesuki is equal or thicker than German Chef's knives I have handled, and the Honesuki blade remains thick until for most of the blade width.

Like you said, different honesuki has different thickness, so some honesuki will work better for you than others. Good luck.

[JavaBean]

Thanks again, chem. Your honesuki is quite a bit thicker than the German chef's knives I've handled. I'm guessing we're ~3.5mm plus at the spine. I'll keep that in mind, when I get closer to getting one. I'm still in the kick the tire phase.

[Chemicalkinetics]

Correction.

The spine thickness on top of the Moritaka Honesuki heel is actually 4.3 mm, not 3.6 mm

[petek]

"Besides boning chickens, what are some of the other things you do with a honesuki?"

I break down tons of chicken(severing the ribs and spine)

Clean tenderloins,debone prime ribs,lamb chops etc..
It's a great little knife,but because of it's rather short length(150mmish) there are some limitations

[JavaBean]

Thank for the info, Pete. What model to you have, and guess-estimate on what the edge & spine thickness is.

[petek]

<What model to you have, and guess-estimate on what the edge & spine thickness is.>

I have the exact same Moritaka honesuki as Chem, so the same dimensions I guess...
A very robust little knife indeed.No need to baby it at all.I actually use the spine of the knife to clean/scrape chicken and lamb bones(rack 'o lamb).

[JavaBean]

Thanks Pete.

[petek]

"A little more konosuke porn for you guys"

Nothing like a lttle Konosuke porn to start your day off right!! :D Nice score..

BTW is the nakiri SS or white #2?

[twyst]

HD actually

[petek]

Sweet!! Enjoy!

[petek]

Consumer alert!!
For anyone who's interested,there's a 300mm sakai yusuke suji for sale over at KKF B/S/T for $190.00 shipping included only 8 weeks old
Sounds like a great price for a nice knife!

[JavaBean]

Patek,
With all due respects, I just have to say http://www.youtube.com/watch?v=VN29X2...

[petek]

What??? Was it something I said? :D

what's the point of resisting temptation,when it's all around us??

[JavaBean]

Nah, it’s me. I’m just attracted to it like a moth to a flame.

[petek]

Price for that 300mm suji is now $175.00(shipping included) :D

[JavaBean]

Damn you, petek. Get out of my head. I do not want the pretty knife...I do not want the pretty knife...I do not want the pretty knife...

Crap...i want the pretty knife.

[petek]

<Crap...i want the pretty knife>

No need to fret anymore JavaBean.....she's gone... :(
Please tell me it was you.

[JavaBean]

Nope, it wasn't me.  I had a rather long, heated argument about it. And despite my best efforts, I wasn't able to convince the cheap-a$$ bastard side of me to pull the trigger.  

[petek]

Oh well..keep your eyes peeled..there's always good deals to be found there.

[Chemicalkinetics]

Pete,

I remember you said that you did not buy the Suji for a all purpose knife, but rather a specialized knife. For you, what do you use it for? I know you are in the restaurant/food business, but I also know you are not a sushi chef. So do you use it as a slicing knife/carving knife for large roast...etc?

[petek]

Hey Chem.

Yes I originally purchased the suji as a dedicated slicer/carving knife,but I've found that since I've gotten used to the length,I'm using more and more as my go to knife.

Because of the knuckle clearance,she works well on bags of onions carrots,peppers etc..Also great for julienning fruits and veg.

But she truly is an amazing slicer/carving knife..

Example..last week I sliced 25 whole,cooked tenderloins(a la minute) in a blink of an eye(ok maybe 10-12 mins).Easy peasy..

Great knife,great steel highly recommended..

I still use the 240mm gyuto a lot,but it's nice to change it up every so often.

[Chemicalkinetics]

Thank Pete,

<Because of the knuckle clearance>

I assume the knuckle clearance of this sujihiki is less than that of a gyuto, right? Or not really?

<I still use the 240mm gyuto a lot,but it's nice to change it up every so often.>

If anything, the two knives allow you to sharpen them at your leisure. You don't have to sharpen the gyuto right away when it gets dull. You can switch to the sujihiki, and sharpen the gyuto at your pleasure.

I doubt I will need a sujihiki, but I will look into getting a Konosuke of some sort.

[petek]

<I assume the knuckle clearance of this sujihiki is less than that of a gyuto, right? Or not really?>

1 3/4" gyuto vs 1" suji..
While I can still use the siji for most chopping and dicing jobs,I still reach for the gyuto for others.hard to explain which ones,but I just know when to switch.

<If anything, the two knives allow you to sharpen them at your leisure>

Exactly! Plus they're both a lot of fun to use :)

[mike0989]

Thanks for posting this, I guess. Now I have something new to drool over :)

[cowboyardee]

Beautiful knife, petek. Is it going to see use at work, or is it staying at home for now?

I'm guessing that, like their gyutos, the kono suji is a very slim knife without a pronounced right handed bias. Is that right?

Around Christmas, I went and finally bought a suji myself (asked for it as a gift, actually), with plans on trying it out for all-around prep. I went with the 270 mm Carbonext. Didn't do very much research into that particular knife, though I had handled Chem's carbonext santoku. Turns out, their suji is fairly thick and seems much better suited to use as a dedicated slicer than all-around prep. Even more problematic, there is a very pronounced righty bias, which made it pretty much impossible for (left-handed) me to use for prep. Serves me right for not doing my homework. Hope this one lives up to your expectations.

[Chemicalkinetics]

Have you tried to resell the CarboNext sujihiki? You should try to get it off your hand. Sorry that it did not work out.

[cowboyardee]

I'm a little worried about my mom showing up at my place and wondering where the nice knife she bought me disappeared to.

[petek]

Thanks CBAD!

It's a work knife,that's the only way I can justify any new knife acquisitions these days(like anyone really needs to justify buyin a new knife :D )

As far as I can tell,it has a 50/50 grind and the neutral handle should be fine for you lefty's.

Like the HD gyuto,this thing is a total laser weighing in at 138 grams vs 147 for the gyuto.

I was originally going to buy the SS version,but the fine people at Tosho made me an offer I couldn't refuse..:)

One more photo to show just how long this knife is.

[cowboyardee]

Just to clarify, your suji is the HD version, right? I've heard that's more or less stainless anyway (although you're in a better position to say so than I am with your HD gyuto).

[petek]

It is the HD version,and you're right,it is more or less "stainless' although after cutting some lemons today and not wiping down the blade immediately,I did notice a "patina" of sorts.Nothing like my carbons,but a slight change in appearance of the steel.Kinda cool actually..
Not sure if you can see it in this photo..

[petek]

You can see it better here..(sorry)

[scubadoo97]

Very nice suji

[petek]

<Very nice suji>

Thanks scubadoo! It's a real pleasure to use..I would recommend Konosuke in a heartbeat!

[Chemicalkinetics]

<..I would recommend Konosuke >

Any Konosuke or particular ones?

[twyst]

"Any Konosuke or particular ones?"

I'm using a gyuto, a petty, and a honesuki from kono now and would recommend all three with ZERO reservations. Ive even been beating the crap out of my HD gyuto at work recently to see how much it can take and it's holding up just fine despite being a laser.

[petek]

<Any Konosuke or particular ones?>

Well,judging from the 3 that I own(2 HD and 1 SS) I'm pretty sure any Kono would be a fantastic knife to own..
I'm just lucky that I have a local purveyor that sells them!

[Chemicalkinetics]

Thanks twyset. Thanks Petek

[Chemicalkinetics]

Finally the balanced shot.

[petek]

That was totally by accident..... :D

[petek]

Quick update!!
I love this knife!!! :D

That is all....

[JavaBean]

Me too :-(

[petek]

Don't be sad Java..Save all your pennies and buy one!That's what I did. :)

[JavaBean]

It's time to stock up on ramen noodles.... :-D

[petek]

There ya go! Where there's a will,there's a way!

[Chemicalkinetics]

Why would you love a knife which you don't have? :)

[petek]

Maybe it's lust,not love...

[Chemicalkinetics]

I was thinking about just that. :) It is a "crush" or "lust"

[petek]

same difference... :) knife crush!

[Chemicalkinetics]

JavaBean has a knife crush. JavaBean has a knife crush. I am going to tell the teacher. Nyah nyah nyah nyah. :P

[petek]

Oh Chem....
Do you have a "knife crush" you'd like to share with the class??

[Chemicalkinetics]

Yes, I did, teacher. I had huge knife crushes on CCK and Watanabe. Now, these have turned into love. :)

To be honest, I am not sure what knives I should get next. Since cowboy and you have raved about Konosuke, I may give that a try. I had a crush on Mizuno, but it is out of my reach. Hiromoto AS looks very good, but I have many Aogami (blue) steel knives, so I probably should branch out.

[TeRReT]

agreed, I have had Konosuke on my radar for awhile now, and now that we finally have dual income I can start to plan my trip to try to visit some of the knife making areas

[petek]

<To be honest, I am not sure what knives I should get next.>

Maybe the Sakai Yusuke white #2 "Special Thin Blade" at blueway Japan could be your new "crush"...

[Chemicalkinetics]

That was cowboy's main knife purchase, wasn't it? :)

http://chowhound.chow.com/topics/7579...

[cowboyardee]

Chem, I'm not certain, but I believe the 'special thin' version is made to be even thinner than the version I bought. On the 210 mm gyuto, the spine thickness is listed at 1.3 mm. The weight - 95 grams.

[Chemicalkinetics]

Thanks for the clarification. How is babycowboy these days? Can you tell if he is a righty or lefty? Time to save up money for his first knife.

[cowboyardee]

Early signs seem to indicate Cowbabyardee favors his right hand. He is doing well, has excellent fine motor control for a 16 month old, and is very interested in what I'm up to in the kitchen - I'll have him applying precise compound bevels and blending em into a smooth convex edge with a mirror finish in no time.

[Chemicalkinetics]

cowboy and petek,

I checked on Japanesechefsknife yesterday. Again, the JCK Original Aogmai Super knives are mostly sold out. Man, why do they sell out that quickly? By the way, the new Ryusen Blazen with Japanese Kaji looks nicer.

http://japanesechefsknife.com/RyusenB...

While at it, has Mark's Richmond knives gained any traction? That beyond the initial support and honeymoon period, have they gained quality reputation like the more established knife brands like Tojiro, Fujiwara, Shun, Global...etc.

[petek]

<While at it, has Mark's Richmond knives gained any traction?>

It seems that Konosuke is producing the "Richmond Laser" for CKTG.Same profiles(petty and gyuto) same steel= Stainless AEB-LVery similar pricing.
The petty is pretty much identical to my Kono SS petty(different handle,no machi).
I bought mine for less.. :D

[Chemicalkinetics]

<Same profiles(petty and gyuto) same steel= Stainless AEB-L>

Thanks. If so, then we are talking about the so called Konosuke HH, I think.

<Very similar pricing>

Yes, similar indeed.

[JavaBean]

Cause I don't have one and it's really freaking sexy! :-)

[Chemicalkinetics]

:) Glad you can tell we were just joking. You are a good sport.

(So what Konosuke you want to get? A gyuto? A petty knife?)

[JavaBean]

No worries.  I wouldn't feel right getting something that nice as a drawer queen,so it would have to be a regular user like a gyuto or petty. 

[Chemicalkinetics]

Nice, Pete. Question. Are you planning to switch from gyuto to sujihiki for your main knife? Or are you getting it just for more unique tasks. Some people do use sujihiki as their main knives.

[petek]

No,my gyuto will still be my main go to knife.The extra 2" will take some getting use to(although it's quite nimble for such a long blade).
I bought it mainly to use as a carving/slicing knife for work.I gave her a light workout today at the shop and she performed very well(chopping herbs,julienning apples,makling a mirepoix).
So far so good :)
I could see a 240 or 270mm suji being used as a main knife though..

[JavaBean]

Awesome knife.  But,dammit...i just reached the point in my sabatier slicer fixer-upper project where I didn't regret not getting a sujihiki. Wanna trade?

[Chemicalkinetics]

<where I didn't regret not getting a sujihiki>

If you do not regret, then why would you want to trade?

[petek]

"Wanna trade?"

You don't want to trade..Sabatiers are great knives,steeped in history and tradition,fixing it up yourself makes it even more so.
But thanks for the offer.. :)

You should do a W.I.P for us,if you have the time.

[JavaBean]

Yeah, you and chem are right.  I deliberately choose an old and neglected one to gain some hands on restoration experience. It's my 1st, so i won't part with it. Unless you want to sweeten the deal...how about the sujihiki and one of the other knives  (your choice) for a "highly sought after, limited edition, officially  autographed ****elephant Sabatier - in mint condition." Just kidding. 

 Thus far, i've been working on the blade..
- sanded off the rust spots; not too bad and no deep pits
- stuck in a vice for a couple of days to straighten it
- leveled most of edge to fix the divots / edge gaps
I need to put a better edge on it with more even shoulders.  The blade is still a little twisted. Plus,  I'd like to replace the handle...just need to figure out how to make one.  

Is the gyuto and petty also from konosuke? They look awesome too.

[Chemicalkinetics]

<Unless you want to sweeten the deal...how about the sujihiki and one of the other knives >

Ha ha ha. Playing tough huh? I did that in college. I was reselling my textbooks, and I was increasing my prices ever so slightly each week, just to make a point. .... actually I am not so sure if my "point" makes any sense.

<Is the gyuto and petty also from konosuke?>

I know Pete has a Konosuke gyuto... I didn't know he has a petty now. Congratulation, Petek.

[JavaBean]

I don't understand.. Petek didn't bite on the straight up even swap offer, so I made a two for one counter offer. I don't want to short change myself. Should I have gone for all three? :-)

[Chemicalkinetics]

I think your tactic is correct. I think you should go for three knives, but makes the offer next Monday (not now). I think Petek needs some time to digest. He tends to "freeze" when under pressure. I froze when I shopped for my car last time and the car dealer was criticizing me -- it was an odd experience..... he wanted me to put money down, but I said I am not ready to decide to buy this particular car (an Accura) yet, and then he said that I am mising the best opportunity of my life, and then he managed to said "Do you know what is wrong with you?" "You cannot make decision on the spot"

I then went home and made the decision to buy a Volvo. :P

[Sid Post]

High pressure sales tactics is a good way to get me to shop somewhere else.

I had a similar experience buying a used Toyota Tercel off the Ford dealers used lot. I was a cash customer and made that very clear. I was out of town and struck a deal with the saleswoman to buy it for exactly how much cash I had. When I went to the lot, the sales manager would not honor the deal that caused my drive 70 miles with my father to get the car. I told him again that I was a cash customer and he tried to get me to finance $500. I told him no thank you and proceeded leave when he (sales manager) went on a tirade.

The saleswoman came in the next day to learn the sale fell through and asked why. I related what the sales manager did to me and told her I was no longer interested at any price. She called back confirming the price we originally agreed to and I relayed my dissatisfaction with the sales manager and wasting 140 miles of gas money and time to show up and be treated so poorly. Two days later she sweetened the deal and had the car delivered to me and promised I would not have to talk to or see the sale manager again (I think he was fired).

If I had more money to buy a better car, I would have purchased something from a different source. Such is life for a freshman in college with limited options.

[Chemicalkinetics]

<High pressure sales tactics is a good way to get me to shop somewhere else.>

Yeah, I hate high pressure sale tactics. The actual conversation I had with that Accura sale manager (also a manager) was a bit longer, but I think I captured the tone in the last post.

[JavaBean]

Great advice. I've had enough of playing nice, it's time to take off the gloves. Let him sweat it out over the weekend. Yeah!

[Chemicalkinetics]

:D Yeah.

[petek]

<Is the gyuto and petty also from konosuke? They look awesome too>

Yup,they're both Kono's.The petty is Swedish stainless and the gyuto is HD.I've recently made the switch from carbon to SS or semi stainless for work(it's not the steel,it's me)

OK I'll sweeten the deal.All 3 konos+2 Moritakas and 2 Kasumi.+ my boardSmith "Carolina Slab"...you drive a hard bargain! :D

[mike0989]

"You don't want to trade..Sabatiers are great knives,steeped in history and tradition,fixing it up yourself makes it even more so."

Which one, there are about 30 manufacturers using the Sabatier name.

[Chemicalkinetics]

All 30! :)

[JavaBean]

Hi. Yeah there’s a boatload of different brands of “Sabatier” knives floating around -- including cheap knock-offs. From what I read, the authentic ones were made in France by one of several founding / affiliated manufacturers. Like K-Sabatier, ****Elephant / Thiers Issard, Veritable Bresduck, 2 Lion and Mercier et Cie.

FWIW, the 1st three listed above garnered the most positive user comments. Plus, the older “virgin” carbon steel knives (made prior to the late 1980’s) are said to be better than the later recycled carbon steel and stainless steel knives.

[twyst]

Very very nice!

[Notorious P.I.G.]

Nice 1.

[petek]

Thanks
Got it from Tosho Knife Arts,I love that store... :D