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Hey Everyone - Just to clarify this blade is full tang and I've seen this question come up a lot recently so I wanted to give my take on the subject. Tang construction does not define the strength or quailty of a knife - a full (non tapered) tang it is largely used for ease of construction and weight distribution/balance.
My personal woods knife is a "stick tang" and I trust that it will do anything I need...
Kanemoto VG-10 Damascus Santoku Knife
01 / 05
Kanemoto VG-10 Damascus Santoku Knife
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Product Description
Made in Japan, this kitchen knife features a blade made by Kanemoto from VG-10 Damascus steel, which is known for its edge-holding ability. The hammered texture on the flats gently transitions to the classic Damascus pattern towards the blade edge Read More
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14themoney
1395
Jan 21, 2020
It's refreshing to see a bit of sanity in this world. Sadly, the rabbi, the priest, and the imam did not. As well as some non-clerical types.
reswright
3850
Aug 9, 2020
If the bolster isn't the same material as the blade, it's not forged to shape -- it's diecut, ground and or welded to shape, which offers somewhat inferior performance over the long term. Forging realigns the steel alloy matrix, which was probably initially shaped by rolling the steel, to follow the curves of the knife instead of just running parallel the length of the knife -- this makes it harder for the steel to chip or crack from use. The bolster being one piece with the blade, as opposed to a couple hunks of steel welded into place on the tang, offers real improvements in blade strength overall.
Does any of that mean that you won't be able to cut celery with a diecut, welded knife like this that's had some bolsters tacked on to resemble a more premium type of knife? No, it's gonna cut celery too. You can cook with inexpensive diecut knives all day long, they're just going to make you work a little harder and be a little less resilient, it's not an injustice for the ages to have to do it, the worst you're gonna see is some tendonitis.
So why'm I pointing this out? Because frankly you should either just stick to an ok, inexpensive set of die cut chef knives or else pay extra for the performance forging gives you. Paying a halfway price for a knife that just looks a lot like it was properly forged isn't going to get you where you want to be, it's aspirational. You're just paying extra for the semblance of a better product and lining someone's pockets. And if you have someone like me over and wanna impress me with your new bougie knife set, I'll spend the evening feeling vaguely bad for you.
Two cents, but trust me, if you spend much time in the kitchen, it's two cents you're gonna need.
(Edited)
reswright
3850
Nov 13, 2020
Bullet points are like bold type. The more there are the less they catch the eye of the reader. 3 to 5 bullet points per list, max, or your reader starts skimming. Like so. ;)
There are a lot of cognitive reasons that converge on keeping the list that succinct.
reswright
3850
Nov 13, 2020
I guess there’s one more angle on it, being fair.
as much preference as I have for forged bolsters, to me it’s perhaps most important that it be a full bolster that reaches from the spine through to the edge of the heel but that aspect is purely related to use — it’s good for knife balance, and it’s better to have thicker steel right there because it can be crowned or beveled to be much easier on your forefinger when you’re using the knife for hours on end, like thanksgiving prep.
It doesn’t hurt that few companies bother to create a faux full bolster. Those are more expensive to ‘fake’ if you will. The semi or demi bolster is easier and the neck only bolsters easiest to pull off with welded bolsters. But the point is that the full bolster is not only a good sign, if you find a knife you like with one... you’re probably in good hands one way or the other.
Aaronkb
71
Jan 17, 2020
I think it’s hilarious that bc some genius decided the “blades” category wasn’t worth keeping around, 7 inch kitchen knives are now listed under “everyday carry” 😂😂😂
patrick.stalcup
25
Jan 25, 2017
Has anyone found any reviews of this knife online?
I'm very interested in it, but I would like to do some reading before I commit
I'm very interested in it, but I would like to do some reading before I commit
ISK
552
Jan 25, 2017
Hey Everyone - Just to clarify this blade is full tang and I've seen this question come up a lot recently so I wanted to give my take on the subject. Tang construction does not define the strength or quailty of a knife - a full (non tapered) tang it is largely used for ease of construction and weight distribution/balance.
My personal woods knife is a "stick tang" and I trust that it will do anything I need...
noam_tombing
16
Apr 1, 2017
I bought the same knife a year ago and all i can say that it's a great one thought I cut myself several time.
The price is cheaper than I thought so all of you guys should just buy it without second though!!
flyin2flyout
91
Aug 9, 2020
noam_tombingI would think that any knife which you'd accidentally cut yourself with, is not a very good knife (at least for you) :) . But I get the point - it's a beautiful knife, rated highly by people more knowledgeable than me, great materials. I've been cooking much more since mid-March, and enjoying it too. This will be a great addition to my "looks like I know what I'm doing" collection.
doluseb
124
Jan 25, 2017
The 2nd and 3rd paragraph in your point is exactly what I'm saying by saying it's "overpriced".
DanielJS
15
Jan 28, 2017
dolusebI picked up a few years ago a shun Sora chef and santuko knives for about 40 bucks each. The VG 10 is welded onto the blade. They're excellent performers in my opinion.
Kaboose
241
Jan 27, 2017
Please MassDrop, if you can get the Shun Premier Santoku for under $150 i'd get it in an instant.
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