Kanetsune kitchen knives

Discussion in 'Non-Firearm Weapons' started by conw, Oct 2, 2012.

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  1. conw

    conw Member

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    A while back I posted about chef knives/kitchen knives wondering where I could get a decent quality, carbon steel or super-steel knife for a reasonable price that's ground and heat treater properly. I still can't figure out why companies like Spyderco don't have a $40-50 workhorse out that would appeal to knife aficionados but that's not what this thread is about.

    Anyway I finally got a knife from Kanetsune, the Kc124. It's got San Mai construction (sandwiched steel - a stainless 410 exterior with a core of Hitachi Blue Aogami, more on this in a sec) and 11.6" overall.

    31kKc2X81mL._SS500_.jpg

    It's available on Amazon for $63.

    Unfortunately I haven't really used it that much yet but it was sharp out of the box with a functional edge, which it held for a while (my girlfriend left it out with some stuff on the blade, which caused me to resharpen) before I reworked it with my Spyderco Sharpmaker starting with the diamond stones.

    It took a very impressive edge. I like the profile a lot and would guess that while it's a bit more acute than the 30 degrees of the sharpmaker, as thin as it is, the micro-bevel I ground should work well for a while.

    Downsides - not really a downside but the Blue steel will take a patina/discolor easily, and needs to be kept with a light coat of oil. The handle is simple (not crude, just simple - it's not art, it's a functional knife), because you get what you pay for. Kanetsune has a full line with all kinds of fancy handles but this one works for me.

    Current impression - perfect size, perfect balance (for me), excellent feel in the hand, should really be a great performer and versatile. For the price what's not to like?
     
  2. Sam1911

    Sam1911 Moderator Emeritus

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    Wow, you aren't kidding. I've got some cleanup to do on my Spyderco Mule in that steel, and it was stored on the top shelf of a dry closet!
     
  3. Owen Sparks

    Owen Sparks member

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    According to my wife, the juice in raw onions is hard on stainless and should be washed off immediatly. I have a couple of German J. A. Henckels knives and my wife uses Austrailian made Furi kitchen knives. We wash them by hand rather than risk a potential ding in the dish washer. We also have a couple of expensive ceramic knives that are still new in the box because we don't have a way to sharpen them.
     
  4. hso

    hso Moderator Staff Member

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    Everything should be washed off immediately.

    Watch a sushi chef some time. They keep a damp cloth folded nearby and are constantly wiping their knives as they work. This is different from their dribbling water on them to help them slide through more smoothly.
     
  5. Jason_G

    Jason_G Member

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    Not much alloying metal for stain prevention in the "paper" steels. There's a little chromium in the blue, for better wear resistance, I think, and the white has even less alloying elements. Those steels were made to emulate the best Japanese hand-made charcoal steels of antiquity. I'd keep it coated in food grade mineral oil.

    Those steels are tough to get outside of Japan.

    That price seems like a steal, BTW.

    Jason
     
  6. conw

    conw Member

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    Jason, I agree regarding the price. The company has a lot more knives in similar materials for a lot more money but the main difference appears to be fancier finishes (damascus, acid etch, etc) or relatively trivial features like handles that required a lot more handiwork (and make it cost more).

    Overall it's really been great so far. It took an amazing, hair-popping (actually I think they jumped off in fright when they saw it coming :)) edge with very little effort on the sharpmaker and I imagine it will rarely need to be touched up.
     
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