02-27-2018, 09:07 PM
#41
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Thanks for the comments all, and appreciate your detailed input Claus. I was also considering an additional line from Yaxell, the BD1N steel. I believe they come to a 63 on the Rockwell scale, and are solid vs. clad. Micarta handles. Still perusing the reviews, but so far looks promising.

[Image: yaxell-dragon-fire-3__54599.1499452667.700.500.jpg]

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 02-28-2018, 02:23 AM
#42
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(02-27-2018, 09:07 PM)mike_the_kraken Wrote: Thanks for the comments all, and appreciate your detailed input Claus. I was also considering an additional line from Yaxell, the BD1N steel. I believe they come to a 63 on the Rockwell scale, and are solid vs. clad. Micarta handles. Still perusing the reviews, but so far looks promising.

[Image: yaxell-dragon-fire-3__54599.1499452667.700.500.jpg]


I believe Yaxell Dragon is a step down compared to Miyabi Artisan, to be quite honest. The blade profile and fit & finish aren’t quite up there with what you get in the Miyabi Artisan.

If you want to go a step up in the Yaxell range, look for Yaxell Gou and Yaxell Super Gou. Yaxell Gou and Super Gou have flawless finish and blade profile.

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 02-28-2018, 12:24 PM
#43
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I have had terrific luck w japanesechefsknife

My favorites have been blue steel blades clad in stainless. The thinness makes them so special. Wicked sharp. Easy to Resharpen.

The Petty’s are so good and sharp I hardly use larger blades for anything these days.

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 02-28-2018, 04:55 PM
#44
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(06-01-2017, 11:36 PM)CHSeifert Wrote: I just added 4 of the Miyabi 6000 MCT knives to my collection. Rockwell 63, SG2 steel, nice heft and a handle that fits my hands. Only issue is the wooden handle. But the Miyabi chief of sales told me not to worry, as long as I never leave the knife in the sink, which you should not do anyway......

Chefs knife 20cm & 16cm
Santoku 18 cm
Rocking santoku 18 cm

[Image: 2fad85580c0b702080a0473f806cdd2d.jpg]

[Image: 6a67977e8e14bc3535bdc6e95a04f96a.jpg]

Mmmmmm.  Good choice sir.

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 03-02-2018, 07:24 PM
#45
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(02-28-2018, 04:55 PM)Lipripper60 Wrote:
(06-01-2017, 11:36 PM)CHSeifert Wrote: I just added 4 of the Miyabi 6000 MCT knives to my collection. Rockwell 63, SG2 steel, nice heft and a handle that fits my hands. Only issue is the wooden handle. But the Miyabi chief of sales told me not to worry, as long as I never leave the knife in the sink, which you should not do anyway......

Chefs knife 20cm & 16cm
Santoku 18 cm
Rocking santoku 18 cm

[Image: 2fad85580c0b702080a0473f806cdd2d.jpg]

[Image: 6a67977e8e14bc3535bdc6e95a04f96a.jpg]

Mmmmmm.  Good choice sir.

Thank you, I now own 8 of these Miyabi Artisan knives, and they are a joy to use every day in the kitchen.

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 03-09-2018, 09:20 AM
#46
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I have tried some japanese knives and they just don't sit well in my hands.  I own a few Lamson Sharp knives and absolutely love them.  German steel, rosewood handles, and American made in Massachusetts.  These are MUCH better than Wustof IMHO.

[Image: K8l9Lta.png]

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 03-09-2018, 08:04 PM
#47
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German steel, American made ... good idea. Those look very nice. 
I should have seen this before ordering a German knife. 
[Image: Kk616I9.jpg]

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 03-09-2018, 09:02 PM
#48
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Those Miyabi Artisan knives are beautiful! Just picked up the 5.5" santoku -- first kitchen knife purchase in decades.

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 03-09-2018, 10:49 PM
#49
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I just recieved a few Yaxell knives: a 8” chefs, 3.5” paring, and a 8.5” vegetable cleaver. Fit and finish are solid; apart from not having polished spines - there are no unfinished areas or perceivable transitions around the choil or rivets. Side note: you can buy the chefs knife in western style (pronounced belly, curved profile), or Asian (straighter, narrower profile). I prefer the latter (pictured above in a previous post) as I do more push cuts & slicing vs. rock-chopping with that particular knife. 

While I like the myabi artisan - it was the birchwood that really garnered my interest. That said, I checked out some cut-tests that showed just average blade retention for the birchwood given its Rockwell rating of 63 (150< cuts). Consider that the Yaxell (dragon fire) got 600+ out of the same hardness rating, which is why I went the direction I did. 

[Image: Op7KUSO.jpg]

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 03-10-2018, 06:10 AM
#50
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Ryky is the man.

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 06-07-2018, 07:06 AM
#51
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Great Collection i Love your collection.

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 06-07-2018, 07:35 AM
#52
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That Lamson is beautiful

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 06-07-2018, 07:44 AM
#53
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Thanks.  I wish I could afford more.  I have the rosewood and it looks particularly beautiful when well oiled.

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 06-07-2018, 11:51 AM
#54
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(06-07-2018, 07:44 AM)asiliski Wrote: Thanks.  I wish I could afford more.  I have the rosewood and it looks particularly beautiful when well oiled.


My 8 Miyabi Artisan and 8 Wüsthof Classic Ikon creme:

[Image: 01f9459e853940ea074323e91ab7b845.jpg][Image: 2b11186e60f831b68d3b063b2794dee6.jpg]

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 06-19-2018, 02:46 PM
#55
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(02-27-2018, 07:28 PM)Viseguy Wrote: I have a set of Henckels knives ranging from 10" chef's on down that have been going strong for 40 years. I have two Mac 8" chef's knives that are a mere 33 years old. Granted, this doesn't say much about the current quality of these brands, but if you can find NOS versions from this generation, I'd say give it a go. Wink


My parents gave me a set of Henckels knives going on thirty years ago. I’ve honestly never thought to look for anything else. I added one from the generation following my originals, and haven’t had a need for another knife.

I don’t know about the modern day quality of Henckels, but simply from the prices, it would seem they expanded into a lesser quality market. Are they now a “Get what you pay for” type of brand, or are their more expensive lines overpriced for what you get?

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 06-20-2018, 10:00 AM
#56
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(06-07-2018, 11:51 AM)CHSeifert Wrote:
(06-07-2018, 07:44 AM)asiliski Wrote: Thanks.  I wish I could afford more.  I have the rosewood and it looks particularly beautiful when well oiled.


My 8 Miyabi Artisan and 8 Wüsthof Classic Ikon creme:

[Image: 01f9459e853940ea074323e91ab7b845.jpg][Image: 2b11186e60f831b68d3b063b2794dee6.jpg]

I was going to chime in that I love my Wushtof Ikon creme chef knife and paring knife. Then I read all the posts in this thread and realized you already have more knives than I have dreamed of having. Haha!! Enjoy your collection mate!

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