Remember "Zhen" brand knives?
- Chemicalkinetics Nov 1, 2012 09:27 PM
For us who are into Japanese kitchen knives, we know VG-10 steel well. It is probably the best known high quality Japanese steel, which Shun (KAI) brand uses for most of its lines.
A few of us were looking for good quality VG-10 steel knives on the internet, and we have discovered many. Of particular, the Rader Kitchen Knives caught my eyes a few times, and discussed a few times here with curious but lukewarm attitude. It is an Ebay store which sells many VG-10 knives made in Taiwan at moderately inexpensive prices. (It also sells other steels like 440C...etc)
I just noticed that its knives (VG-10 as well as other steels) are being sold on Amazon now, so I guess it is trying to expand its market.
Here is a 8" VG-10 for $52 (free shipping):
I am not really recommending these knives, since I don't know much. I just thought this information may be useful for others, and a good ride in the memory lane for a few of us.
I may just get one for the hack of it. I mean a $50 VG-10 knife is a very good deal. Certainly better some overpriced knives we have around here. Problem is that I don't have a need for now. If I do get one, I will update here.
<The 12 inch gyuto is calling to me>
12 inch? Man, you are have skill.
< but otherwise they've escaped my notice so far>
I remember you said that there are many copycat of the unique Global knives. Here are certainly a few:
440C HRC 56-58. Soft for Japanese knife standard, but pretty normal by German knife standard.
"<The 12 inch gyuto is calling to me>
12 inch? Man, you are have skill."
When I have wrist and grip issues, I grab my 300mm Gyuto. It may be counter intuitive but, it is actually easier to cut most things with the longer Gyuto, especially if you leave the tip on the cutting board and lift the heel to slice vegetables and similar things for a soup or stew.
"440C HRC 56-58. Soft for Japanese knife standard, but pretty normal by German knife standard."
A lot of knife knutts get hung up a steel snobbery but, the old "classics" have their place. For $15, a 440C Santoku with a POM handle will beat the heck out of the normal stamped stuff you see at the "big box" stores.
If you must top off the final edge prep with your average ~$6 pull through sharpener, it's still a great option for most people.
re: Sid Post
<a 440C Santoku with a POM handle will beat the heck out of the normal stamped stuff you see at the "big box" stores>
Agree. Zhen the company sort of brands/markets its knvies after Japanese knives, and I want other readers know that this steel (440C) and its hardness is more inline with classic German knives. I just don't want people think like they bought a "Japanese" steel knife only to find out that it is a more traditional 440C steel.