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Kanetsugu Saiun VG-10 Damascus Kitchen Knives
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Kanetsugu Saiun VG-10 Damascus Kitchen Knives
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Product Description
Named after a legendary 16th-century Japanese samurai, Kanetsugu Saiun Damascus Kitchen Knives are handcrafted in Seki City—the cutlery hub of Japan. Each knife in the set is made from a cobalt VG-10 steel core that is forged with 33-layer Damascus Read More
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keyboard_arrow_downKTEN
62
Jun 22, 2016
these are soft as far as Japanese kitchen blades go, only 60-61rc due to vg10 core; although hardness only tells half the story and higher doesn't mean better, I have found VG10 wont get as sharp or stay that compared to things like whitepaper 1. They are not bad at all compared to most off the shelf western blades but you can get better for the price IMHO. For laminated blades it is pointless for vg10 apart from looks (and cost saving as the sumimagashi layer steel is much cheaper), reason it functionally exists (in kitchen as there are other reasons) is to allow carbon/lowalloy tool steels to be used as an edge without having a reactive whole blade plus keeps price down. I don't mind vg10 mono blades and heard good things (mostly) about the cheaper JCK kagayaki VG10's but I tend to use N690 and niolox for stain resistant monos. I prefer whitepaper (shirogami) no.1 and no.2, I don't mind Bluepaper(Aogami) 1 and 2, only made one blade in Blue2 but performs similar to a white no.2 I made.
Work out cheaper for you guys (I'm not in US) compared to JapanChefKnives site prices where I saw these but you could do better than Kanetsugu IMO for similar coin. Plenty of others on JCK site you could massdrop poll on and maybe get cheaper. If you wanna spend more for really good blade do yourself a favour and save for a Murray Carter blade.
Work out cheaper for you guys (I'm not in US) compared to JapanChefKnives site prices where I saw these but you could do better than Kanetsugu IMO for similar coin. Plenty of others on JCK site you could massdrop poll on and maybe get cheaper. If you wanna spend more for really good blade do yourself a favour and save for a Murray Carter blade.
RDaneel
48
Jun 25, 2016
Yes, stain/rust resistance is key. My wife will use the knives, and she isn't great about wiping them down. My Takeda is pretty discolored from slicing lemons and sitting for 15 minutes. I'd rather just have stainless and not sweat it. The Knifeforums.com Hattori gyuto is my favorite knife, and I'm always looking for options like it.
kalieaire
128
Jun 25, 2016
RDaneelyeah dood, happy wife happy life. XD
Though, is she a knife snob too??
I think a Misen would be a high quality, easy to sharpen, stain resistant, wallet-friendly choice which performs as well as the expensive stuff that you can baby a lot less to get the job done with less fear.
Though, is she a knife snob too??
I think a Misen would be a high quality, easy to sharpen, stain resistant, wallet-friendly choice which performs as well as the expensive stuff that you can baby a lot less to get the job done with less fear.
Rashkh
546
Jun 22, 2016
For anyone considering getting the full set, I'd recommend against doing so. This lineup is very different from the knife sets you usually see from companies like Shun and Wusthof, although those knife sets should be avoided as well since they like to sell knives you'll never use.
1. Santokus and gyutos have a large overlap in use cases. If you're not a serious chef, you'd be fine with one gyuto or one santoku. This set has two gyuotos and a santoku. Even if you want to have one knife dedicated for meat to avoid cross contamination, there is pretty much zero reason to get all three.
2. The petty knife is pretty useless, imo. If you're cutting small foods like strawberries or what not, a paring knife will do an equally good or better job. Past that, a good gyuto should be able to handle anything that's too big for the paring knife.
If this is your first venture into expensive knives and you want some of these, I'd recommend getting the paring knife and either the santoku or one of the gyutos. Those two knives will cover 95% of your kitchen needs.
1. Santokus and gyutos have a large overlap in use cases. If you're not a serious chef, you'd be fine with one gyuto or one santoku. This set has two gyuotos and a santoku. Even if you want to have one knife dedicated for meat to avoid cross contamination, there is pretty much zero reason to get all three.
2. The petty knife is pretty useless, imo. If you're cutting small foods like strawberries or what not, a paring knife will do an equally good or better job. Past that, a good gyuto should be able to handle anything that's too big for the paring knife.
If this is your first venture into expensive knives and you want some of these, I'd recommend getting the paring knife and either the santoku or one of the gyutos. Those two knives will cover 95% of your kitchen needs.
Shenanigans
175
Jun 24, 2016
RashkhGreat advice. Even if you plan to eventually buy more knives, starting with just 1 or 2 will help to give you a good idea of what you like / dislike about each and to realize for what purpose / tasks you need additional knives.
david_skye
24
Apr 22, 2017
does it count as click-bait if the price is for knife (singular) even though the advert says knives (plural)?
Bakaas
7
Apr 17, 2018
Hi guys I got a question that need some help with.
Would you all choose the 7.9 inch Gyuto or the 9 inch variation given that it is a $10 difference?
Thanks in advance!
Would you all choose the 7.9 inch Gyuto or the 9 inch variation given that it is a $10 difference?
Thanks in advance!
ecoleman
766
Apr 17, 2018
BakaasI'm no expert but from what I've read it comes down to usage. 8in seems to be the preferred 'all-rounder' size.
Kavik
5531
Apr 17, 2018
BakaasAssuming you have a large enough board to accommodate a 9" knife, I'd usually suggest going a little bigger if given the option. (within reason, which this is)
Added length potentially helps with larger foods, and allows higher lift with any method of cutting where you keep the tip in contact with the board. And an inch difference shouldn't be too hard to get used to if you normally use an 8"
Added length potentially helps with larger foods, and allows higher lift with any method of cutting where you keep the tip in contact with the board. And an inch difference shouldn't be too hard to get used to if you normally use an 8"
o_vaca16
1
Jun 22, 2016
Okay so what does the $64.99 get me? Then I have to pay extra for the other knives in the set?
PrometheusSmith
28
Jun 22, 2016
Think it over till the last day or two. I like cooking, but really expensive knives don't do much for me.
UsrnameUnknown
41
Oct 9, 2018
So these seem to be pretty decent knives? I know some people have an issue with the price, but aside from that, good? They have all good reviews minus one person that is putting them in the dish washer and complaining of corrosion.
JonasHeineman
5987
Oct 9, 2018
UsrnameUnknownI have the paring and 9" gyotu, they are comfortable to use and easy to clean. VG-10 is a good steel, and although it is not a 'super steel' like you can get on a number of Japanese knives, it is also pretty easy to sharpen. If you really beat your knives up (butchering, or cutting on a crappy board) then you might want to spend a bit more for a tougher steel. These have held up well for me during 6+ months of regular use - some dulling but no chips or folds in the edge. I also own some fancier carbon steel knives that I love, but stainless is really convenient and worry-free.
14themoney
1395
Oct 9, 2018
Damascus is esthetic. These are, IMNSHO, over priced. Perhaps my Konosuke was, too. VG-10 is fine, but there are certainly better steels for cutlery. Hi carbon steel will get much sharper, much easier than stainless. You have to be willing to take care of it. $70 for a paring knife? Not on my shift. Chefknivestogo has an extensive collection if you would like to see a range of what's available.
SantiagoDraco
611
Oct 14, 2018
You are a pretty damn nice person to give away the Shun as they are pretty awesome knives. I meant that as both a compliment and not.... not sure which model Shun you are talking about by my Shun "damascus" chef knife is my go to. It stays sharp, it doesn't rust and it feels and looks great.
I'm pretty sure that's the definition of a great cooking/kitchen knife...but hey...what do I know. It's just what I "think".
Now if you were talking about the Massdrop Apogee Kiritsuke then I would be much more apt to agree if you were saying it was an overpriced low quality product. However these Saiun's are not that.
I'm pretty sure that's the definition of a great cooking/kitchen knife...but hey...what do I know. It's just what I "think".
Now if you were talking about the Massdrop Apogee Kiritsuke then I would be much more apt to agree if you were saying it was an overpriced low quality product. However these Saiun's are not that.
14themoney
1395
Oct 14, 2018
SantiagoDracoI cannot comment on the quality of Saiun. I have no experience. I will try to figure out the model that I gave to Robby. If I can't, I will post a picture.
SantiagoDraco
611
Apr 19, 2018
HunamThis drop is for roller skates. You can pick from various sizes. Like wtf right?
I should also add that it's also limited to adults 18 years or older. You might not qualify :/
I should also add that it's also limited to adults 18 years or older. You might not qualify :/
AZJ2
14
Jan 18, 2018
Here we go again with this bullsh$! drop....they keep saying full sets will be an avail, yet with only one person purchasing there are none avail. This can mean one of two things: 1. they only made one full set avail...if that is the case, then they are misleading us or 2. there are no full sets avail and the discription is wrong.
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