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Stone Series 8" Chef's Knife

Stone Series 8" Chef's Knife

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Product Description
From chef and author Curtis Stone, this 8-inch chef’s knife is the perfect size to slice up veggies, trim fat off meat, and chop up herbs. It’s made from three-layer Japanese steel with a VG-10 core—a Japanese steel known for its edge retention and resistance to corrosion Read More

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Snavelli
4
Aug 7, 2017
I wanted to (quickly?) review this knife, in case there was another drop in the future: In essence, it is definitely a 5 out of 5 star tool in the kitchen. I've had it for about a month now and it has already had a serious impact on my cooking effectiveness. I would highly recommend it. Pros: -It feels *really* good in the hand. You're expected to be really high up on the blade while holding it. You are just pinching the blade, really... Search Youtube for "Stone Chefs knife" and Chef Stone (whom these knives are named after) shows you how he intended them to be used. It is about 2mm too small in diameter to feel *perfect* (I have very large hands), but because of the shaping and balance, it still feels very, very comfortable. Who ever designed it did a great job, even someone with small hands will enjoy it. The handle is fabric with some form of epoxy (micarta?) that has a nice grip to it. Textured, sanitary, weighted, and cool to the touch. -Sharp? Yep. -Keep an edge well? Yep. I am still treating the edge on this thing like I would a firearm... don't point it at anything I don't want [sliced apart|harmed]. For comparison, I have a Cutco 6" chef's that I sharpened to a razor-like sheen around the same time that the Stone arrived in the mail (same level of care with use and storage, too) and it already requires another sharpening. Cons (or limitations, according to my subjective opinion): - This is *definitely* a rocker knife. I have to rock the handle down about 3-5 degrees more than I am used to so that I cut all the way through about 3 inches of material (say when dicing or cubing ). On slices, however (julienne, slicing melons, meat, etc.) it is the perfect merging of mind, body, tool. Spatial awareness and knowing where your fingers are in space, as mentioned previously, are really important here. -The extra folds and texturing are just for aesthetics. Even with all the bumps, things stick to the side of this knife just like any other. -As always with these high end knives, you use it, clean it, wipe it down dry, and securely place it back where you got it each time you use it for best results.
JBal4
26
Jun 13, 2017
anyone got theirs yet? if someone would post some pictures and their thoughts on the knife it would be greatly appreciated
hamsammy
4
Jun 19, 2017
JBal4+box it came in next to the box my 6" shun utility knife came in.
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greggrthomas
74
May 13, 2017
Who makes it??? I'll stick with Shun brand knifes. The premium series I believe includes free Lifetime sharping.
greggrthomasThey are made by Yaxell in Japan.
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Joethechef
37
Mar 9, 2017
Looks a lot like my Shun Ken Onion
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zeetes
10
Mar 11, 2017
Joethechefeven the display box looks very, very shun like. looking for one of mine to compare
It says it's a 3 layer steel with a VG-10 core, so what are the other 2 layers?
Shenanigans
175
Mar 8, 2017
The outer layers are likely a fairly soft stainless steel. This is a very common construction technique and is done for a few reasons. A basic rule of metallurgy is that the harder you make steel, the more brittle it becomes. You want very hard steel for your cutting edge because that will allow it to both take a fine/sharp edge and to hold it for a long time. However, if you made the whole blade from that hard steel, it would be very fragile and could possibly snap where it to take some shock, torsion, or side-loading. The soft cladding acts as a support and shock-absorber and support for the core. This allows the blade to be thin, the core/ cutting edge very hard, but prevents the over-all blade from becoming too fragile. Another general rule is that it is very difficult and expensive to make a steel that is both very good at taking and holding a fine edge, but is also very stain-resistant. The soft cladding is also usually much more "stainless" than the hard core steel, so it also makes the over-all blade more resistant to corrosion/rust.
Lastly, the softer cladding also makes long-term maintenance and sharpening much eraser. Not only is it easier to polish out scuffs and scratches on the sides of the blade, but it is also easier to thin the blade in the area behind the edge in order to maintain the proper geometry as the edge worn down by sharping over time/ many sharpenings.
So, I really don't seen anything wrong (at least on paper) with the materials or construction of this knife, especially at the price point. However, the design/egros set off a few red-flags for me.
EdinNJ
271
Jun 19, 2017
ShenanigansExcellent description of why so many high end Japanese knives are made in layers. I've got a number of Japanese 3 layer knives by multiple brands, and the important thing to remember is something he mentions - the harder the steel, the more brittle. I've needed to sharpen(as opposed to just hone, or re-edge) my knives more than I've expected - over a few years, they develop little tiny divots from hitting bone or some other form of trauma. My old cheaper single layer stainless knives don't ever do that... on the other hand, nor will they literally fall through a tomato, with no pressure on the knife, like a properly sharpened 3-layer Japanese knife.
I think it's an absolutely fair tradeoff - just be aware that there IS a tradeoff. (Even more of a tradeoff than I initially imagined, because I remember there being a lot of commercial knife sharpening businesses in my community when I was growing up, but these days I have to ship them to someone who does the work.) And no, I'm not going to buy stones and oils and do them myself... I don't think a guy with five thumbs on each hand would get a good edge...
K.T.N
1264
Mar 8, 2017
Does anyone have an opinion on this knife?
I'm wondering how the raised offset handle affects the cutting motion. I think most of us are accustomed to knives that have a handle that goes back straight from the spine of the blade.
I'm worried that the handle on this knife might not work for everyone, or might lock the user into a certain cutting action. It almost looks like the offset might favor chopping over finer handling. But that's a guess.
Any ideas?
Schmengie
58
Mar 9, 2017
K.T.NThe handle worries me too, but I very much like that the bolster doesn't stretch down to the edge like on some knives. That style of bolster tends to make the back edge of the knife actually have a gap between the edge and the cutting board once the knife has been sharpened enough times. I freely grant that this is a long long term issue with that style of bolster, and can be fixed with a dremel and a cutting disk, but I'd rather not have to fix it at all, so it's a mark in this knife's favour.
Shenanigans
175
Mar 9, 2017
SchmengieYes and no... the way that this bolster extends extra far forward along the spine can cause it's own set of issues. Aside from being more restrictive of grip options as mentioned above, it also can get in the way of sharpening. The issue is that the bolster adds too much width above the heel/ real section of edge and, when sharpening, will hit the stone and prevent you from getting the knife laid down to the proper angle. A traditional "full bolster" like you mentioned can be ground down with some elbow grease or basic powered equipment to prevent the "re-curve" issue. But it is much trickier to grind a big curvy bolster like the one on the CS Chef's without messing up the look of feel of the knife. Without having one in hand, it's hard to tell 100%, but this is was a problem that all of the Ken Onion knives that had a very similar design/bolster experienced.
Recent Activity
I wanted to (quickly?) review this knife, in case there was another drop in the future: In essence, it is definitely a 5 out of 5 star tool in the kitchen. I've had it for about a month now and it has already had a serious impact on my cooking effectiveness. I would highly recommend it. Pros: -It feels *really* good in the hand. You're expected to be really high up on the blade while holding it. You are just pinching the blade, really... Search Youtube for "Stone Chefs knife" and Chef Stone (whom these knives are named after) shows you how he intended them to be used. It is about 2mm too small in diameter to feel *perfect* (I have very large hands), but because of the shaping and balance, it still feels very, very comfortable. Who ever designed it did a great job, even someone with small hands will enjoy it. The handle is fabric with some form of epoxy (micarta?) that has a nice grip to it. Textured, sanitary, weighted, and cool to the touch. -Sharp? Yep. -Keep an edge well? Yep. I am still treating the edge on this thing like I would a firearm... don't point it at anything I don't want [sliced apart|harmed]. For comparison, I have a Cutco 6" chef's that I sharpened to a razor-like sheen around the same time that the Stone arrived in the mail (same level of care with use and storage, too) and it already requires another sharpening. Cons (or limitations, according to my subjective opinion): - This is *definitely* a rocker knife. I have to rock the handle down about 3-5 degrees more than I am used to so that I cut all the way through about 3 inches of material (say when dicing or cubing ). On slices, however (julienne, slicing melons, meat, etc.) it is the perfect merging of mind, body, tool. Spatial awareness and knowing where your fingers are in space, as mentioned previously, are really important here. -The extra folds and texturing are just for aesthetics. Even with all the bumps, things stick to the side of this knife just like any other. -As always with these high end knives, you use it, clean it, wipe it down dry, and securely place it back where you got it each time you use it for best results.
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