Is Tojiro DP the best knife under $70?

Plenty of chinese VG10 knives in the 40-50$ range.
Better handles, damascus decoration (if you care), and more blade shapes.
Got a Sunlong for 40$ just fir shit and giggles, and it's suprisingly good.

Well, thanks for confirming that. I have always guessed the IKONs were back heavy, just by looking at the proportions of blade and handle. I might have tried the 10'' version, but I am actually in the process of scaling back my knife collection.

God I hate these tacky plastic handles

It's great that it's fine Japanese steel, but you're really limiting your meme potential by not considering a damascus style.

>Tojiro
>Damascus
>100% higher price

Only worthwhile knives from Japan are the ones made with Aogami and Shirogami.
It's the only steel that they don't export to China. They sort of fucked themselves with exporting VG10, since now you can get knives made out off it made in PRC.
Decent quality at rock bottom prices (think 1/3 the price of Tojiro).

>t. chink

Fucking weebs
Just buy knives, not Japanese shit

where to cop decent chink knives?

I bought one this week, I love it. Best knife for the price.

taobao if you speak kungpao
aliexpress if you don't

What keywords to search for? Just Xinzuo?

VG10 and whatever type knife type you're looking for

nothing to do with being a weeb. japs are known for fantastic and durable craftsmanship

ditch the chink shit, you will just regret it

How is the Wusthof Pro? Allegedly it's the same as the Ikon with a much much cheaper handle?
amazon.com/Wusthof-Pro-Cooks-Knife-8-Inch/dp/B008GRUNOC

How bad are the fancy looking Chinese knives anyway? (Dalstrong, etc)

It's not the same as Ikon. Pro has a stamped blade while Ikon/Classic Ikon has a forged blade.

youtube.com/watch?v=nSKZ7OJxgWw
youtube.com/watch?v=vpaVzNRg5XU

seems they aren't complete shit after all

>look up VG10 knives on AliExpress
>$50 starting

You might as well just buy a Tojiro at that price. The only reason to buy one of those is because it will have chink brand name, and the drug-addicted criminals at work might not steal it to buy more crack if you work in a kitchen.

Where can I get a Tojiro VG10 Chefs 210mm for 40$? Don't care about damascus.
Amazon has it for 69$, CCK 79, and everyone else is about there somewhere.

Don't know what you're looking at, but prices start at 35 for 8" chef, and go up to about 45. Now add the coupon for -4, and whatever coupon the seller has, and you're down to 30-40

$10 premium to have a Jap knife over Chink knife seems like worth it.

looks like every chink knife at the local chinkshit store

i need an idiot proof knife to replace these pieces of shit, it's going to be a gift for my mother

how many times has the steel been folded?

Never. There are no pattern welding marks.

I don't care how much better the blade is if the knife doesn't have a Fibrox handle.

pls share link

>muh pattern welds
Get that meme shit out of here.

Aogami? Porn *and* knives. Woah

just because you use good steel doesn't mean that the end product will be good too. and when it comes to vg10 you can buy this type of steel everywhere and still end up with cheap garbage.

i'm not really familiar with the chinese market on decent kitchen knives, japanese market on the other hand has a lot more to offer both on hand crafted and laser cut ones. the biggest plus point is that their unlike china, they are known for quality products

>the biggest plus point is that their unlike china, they are known for quality products
the biggest plus point is that they are unlike china, known for quality products

engrish motherfucker

>buying expensive meme knives to chop carrots with

>buying quality products that will last generations
what a fucking waste of money

>Guess what Timmy, your great grandpa (god rest him) left you this priceless knife he bought off Amazon way back in 2017! Take good care of it!

Quality of Chinese products is entirely up to the client. If Oxo wants scrub brushes @ 5 cents a unit, the chinks have to figure out how they're going to get the units down to that price. This is another bonus of using chink manufacturing: you can just blame everything on them and not the jew that wants every unit to cost a penny.

in the end it's the consumerism trend that drove business into producing garbage. this business model has it's benefit, technological advance due to replacement of previous iterations of products but overall unhealthy since the advancement footprint is relatively small

though if you can share some chinese companies that produce high quality knives and possibly also some classic chinese porcelain it'd be much appreciated

>generations
implying any of these will last that long. these knives are going to be broken or damaged years from now. Hes right. Spending more than 50 bucks on a chefs knife is fucking retarded. period.

and this is where you have absolutely no fucking clue what the fuck you are talking about.

my mom gave me her kitchen knife she has been using ever since i was a kid when i moved out and i still have and use it

aliexpress.com/wholesale?catId=0&initiative_id=SB_20171004061317&SearchText=Sunlong 8 inch

which damascus pattern looks best?

>implying vg10 is good
If you want good steel you can always be less poor

>muh super aogami carbon

Enjoy wiping blade with fresh dry towel every 20 seconds.

That's great and all but at the end of the day it's still just a simple tool that is easily replaceable, we're not talking about a hand build oak wardrobe or a vintage car here

I bought a set of knives of some Gypsies who came to my door selling them and they aren't that bad for a €15 set of knives. Can't remember the name of the knife set but it had a Swiss symbol on the box.

tools can last for ages if they are quality built and treated with care. you should definitely think about hand crafted knives as tool and art. like most things the japanese create they embed craftsmanship and art in their daily lives, which creates a rich culture, so it is vintage in a way.

i prefer investing money on a tool that lasts me for a long time instead of having to replace it regularly, especially if it's a tool i use every day.

your throw away mentality is rather sad actually.

these knives are churned out in factories, not hand crafted by legendary artisans

most are not, true, but there are still blacksmiths who do this type of work, a lot of them located in japan.
still, even if they are laser cut or pressed ones, if treated well it can last for ages and doesn't need regular replacing

>he doesn't own Forged Brute

Japanese also produce the same garbage like the chinese. Money is money.
Main difference is that the same quality item will cost about half if made in china. Mostly since the wages are much lower and chinese brands aren't well established so you aren't paying for all the advertisment when you buy that item.

There will be no Timmy in my future so who gives a fuck. Also if you sharpen your knife regularly you will need a new one in a couple of years anyway.

Got a couple of aogami knives and once they developed a patina they are preaty much no maintenance.

>mfw someone is shilling chink knives on Veeky Forums

$70 - $40 isn't only a $10 premium difference

if you use aogami super series you don't and you'd know that.

Got a Zwilling Paring knife.
Decently sharp, but it doesn't hold it's edge for long. Pain in the ass having to sharpen it almost every week.
Bought a cheapo VG10 and a 1095 carbon from eBay, WAY, WAY better when it comes to everything.

Handmade blades go up to around the multi-hundreds

I like nice knives, but if your knives are lasting generations, you aren't sharpening them often enough or you have a lot of knives in rotation.

I'm pretty sure a Masamoto KS can last generations if you're only using it to slice chicken tendies.

her problem is that she's never going to sharpen them so it dulls and then she cuts herself when it catches and slips off the food. hell, she thinks a honing rod is a sharpener and is afraid she'll break the knife if she ever uses it. i'm thinking anything that can hold it's edge as long as possible would be best. she is also prone to dropping things so something inexpensive enough that it wouldn't hurt your soul to see it chipped.

Why not get her a fixed angle sharpener?
Cheap and they don't require any skills.

Besides that, if you want a decent cheap knife buy something with VG10. Best cheap stainless you can get. For your average home cook the edge will hold up for 3-6 months.
Carbon would be better, but it needs maintenance, and ceramic will break if dropped.

Off course, if you don’t mind spending the money you could always try any of the High-speed steels.
Lowest maintenance and highest edge retention in my opinion. Tried a friends SRS-15 chefs and it’s amazing.

chefknivestogo.com/tojiro3pcset.html

>set

no

What about mercer? Are they a meme? I like mine but not sure how they compare

different knives for different purposes. and no, you don't need to sharpen every blade every week. that's just autistic, but would fit to Veeky Forums userbase

Name another country that makes good quality knives for the price of shit quality knives. inb4 "Germany", if you say that you don't know SHIT about knives

A crazy crazy place called "the internet"

Check the numbers, the 12 month average has been between $50 and 60 but has sometimes dipped as low as $40

If you think a normie can be bothered with that clusterfuck of rods and bars you're delusional

Even a pull through electric sharpener is seen as "a lot of work" and "confusing" by most people

>too poor for R2
>too poor for Ginsan-Ko
>too poor for even AEB-L
Damm, that's poor!

>implying any of those take an edge as well as Aogami

Not my fault you’re using shitty fucking j-nats that can only rip chunks out of modern knife steels, weeb

What is the best stainless steel chef knife under $200?

Misono UX 10

Mercer have different lines of knives, from nice and spendy to very affordable but I have heard they are decent knives overall.

I think you meant Masamoto VG.

>paying the masamoto tax for mystery steel
Nothx

Akifusa SRS-15 if you manage to find one
GIHEI HAP40 or Kohetsu HAP40 are also good

Bump

So I dont get this guys, I smith part time and what makes vg10 truly any better than a 5150 or 5160? The proper heat treat and quality of the temper are really all that matter...

Steel make-up does matter as far as grain structure possibilities and whatnot, but I think you're right that the manufacturing techniques are just as important, if not more so. That being said, I would have to use some highly regarded 5150 blades for a while before I'm not skeptical of a steel with half the carbon content performing just as well as a knife.

Are they actually stainless or just stain-resistant?

inb4 "luthier" guy screeching about how they're not REAL stainless unless they match the ANSI definition of "stainless"

R-2/SG2 can still rust though.

No "stainless steel" is ever truly "stainless". They just have varying degrees of rust resistance. Some are very good, some are not so good. But you should never think of "Stainless" as being truly rust-proof.

They most definitely do.

Pro tip: It's unlikely you will ever "need" a multi hundred dollar knife. It's a want.

Pic related, my multi hundred dollar knife.

Do I need it? Fuck no. My regular stuff works just fine. But, it's a joy to use and the craftsmanship is tip top. I appreciate it as a well made tool. If you're asking for advice on what knife to buy, I would not recommend it. Tojiro DP, Victorinox, CCK will be a far better daily driver.

If you're sharpening knives so often, that they can't be passed on, then you're likely sharpening too often and too aggressively. If using cheaper knives, this shouldn't be a problem. With higher quality knives and high skill levels, the need for aggressive, constant sharpening is greatly reduced.

Aritsugu A type

Either that or he's a pro cook.

I'm a pro cook. I don't sharpen my knives aggressively and constantly. They get a touch up after service on fine grain. Every few weeks I'll go to a medium when the edge stats to loosen. Rarely if ever will I use a coarse stone.

I've autistically researched knives, knife care, cutting skills, and maintenance, because I have nothing better to do with my time then improve my skill at my chosen profession.

To be fair. I know a lot of pros who oversharpen constantly. Using super fine grain for a veggie knife and going through the set every few days. If that's what you meant, then yes I totally get it.

actually, the only reason why my moritaka costs above 100 is because of shipping and banking fees, if i were a local a small santoku would cost around 103$ at current rates.

either most shops rip you off on import costs, like that one reseller that sold a 150mm moritaka santoku for 180€ on amazon or they are just local blacksmith legends and produce low amounts which therefor raises the cost

well, they are obviously not real pros if they don't know how to work and take care of their tools, that's actually really sad.

Good goy.
Buy the latest fashion. Buy the newest model car, even if your old car isn't broken.
Update your furniture, don't want to look outdated.
Express your wealth through products you buy.

>buy a house at 29
>start earing 40k a year at 37
I gather this is supposed to be a joke but I don't get it

The bottom says it's from the uk, maybe houses are cheaper there and it was made when the pound was worth more.

Most pro cooks don't sharpen often enough, and, unless you have a large kit, your knives should not last that long under great conditions, even if only a medium stone works enough for you.

i wonder why all the japanese chefs have their knives for years, sharp and in good conditions. it is frowned upon when your knife has a patina because it signalizes to them that you don't take care of your tools.