I want a 5 inch japanese carbon steel knife. a knife i can develop a patina with and looks rustic, dangerous. extremely razor sharp. extreme quality
high hardness carbon steel
i want to buy a sack of like 100 onions and other old vegetables and just slice and slice... dice and dice... will this help me develop an early patina?
how bad to carbon knives eub off on food. does a carbon hold its edge well
main reason i want this knife is to trim small pieces of meat, shrooms, veggies, chile peppers,Slicing.etc please reccomend me some knives with some pics and reviews. couple hundred bucks for the knife is fine. Please dont try to convince me buy stainless ive made my mind.
What is this style of knife called in Japan.
Please post some links but prefer your personal experience and pics
As I said in another thread, I think Hattori makes some of the best production (i.e., not custom) knives in the world, and their kitchen knives are superb.
Hattori use Damascus steel for their kitchen knives, which is made of multiple layers of different types of carbon steel that are forged until they bond at the molecular level. This gives added strength and flexibility, and it looks awesome. Hattori makes three different shapes of kitchen knives in varying sizes, as well as lots of other types of knives.
BTW, the distinction between stainless and carbon is very vague anymore. All steel contains carbon, or it would be just iron, and most includes many other metals. Whereas stainless once contained mostly nickel and chrome, modern steels include molybdenum, vanadium, cobalt, and other metals, and there are many varieties,including several high-carbon stainless steels. In other words, there's no longer a need to choose between stainless and carbon -- that's really an old-fashioned distinction that no longer applies.
The Hattori knives I recommended are made of VG-10, a newly developed high-carbon steel with molybdenum, vanadium, and cobalt to increase strength. It has a Rockwell hardness of 60 to 61, which is about as hard as it gets without becoming brittle.
I am actually not the right person to answer that leg. My knowledge on carbon steel knives is very very limited. I do know that German steel can be very good steel, but I am sure you already knew that.
Location: Native New Mexican, now live in Bellingham, WA
Here's my collection.
2 photo is the two veggie knives. The bigger one is my favorite. Very thin blade but, like I said, I couldn't find it. We're happy with the smaller one though too.
The last two photos are the deba fish knife. We don't use this all that often and as you can see, has developed rust from not appreciating it.
Carbon steel takes care, like most things in the kitchen. Wash and dry it right away, then we apply some oil very lightly to prevent moisture getting in. Frequent sharpening. Most of the time, I prefer to use my cheaper messiermeissers (sp?). Someday, I will get henkels. Maybe after the kids go to college.
__________________ "There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/