I'd like to order the knife pictured in images 1,5,&6 which more closely resembles a gyuto style knife, but the one labeled gyuto doesn't appear to be that knife. Is the knife in the 1st image for sale? If it is, which one is it?
For anyone wondering what their "High Carbon" steel is, it seems to be 440c based on some scattered listings I could find. And while it isn't VG-10 like the other ones, I got 4 knives in 440c for 60 bucks, which I consider a steal.
For the less metallurgically inclined, 440c, unlike some of its 400-series counterparts, is pretty good. It was high-end steel back in its day. It'll run a bit softer than the high-end steels tend to nowadays, but should serve you well enough in food prep.
DepthChargeAll comes down to how many times you want to touch up the edge. 440C is easier to touch up than VG10 but you'll need to touch up more frequently. If you're going to touch up more frequentlyyou might as well get Victorinox fibrox chef knife and call it a day.
Hello cooking members! There was a little hick-up with the High Carbon Japanese Steel 2Pc Santoku and the 2 Pc Chefs knife. They are currently sold as two different items, but in fact the two sets are sold together. If you have purchased or are planning on purchasing either the 2pc Santoku or the 2 pc Chef's knife you will be receiving all four pieces for the total cost of $61.75, we really appreciate everyones patience/understanding!
https://www.amazon.com/ZHEN-Japanese-Carbon-Stainless-Santoku/dp/B011E16OKS/ref=sr_1_3?ie=UTF8&qid=1532782704&sr=8-3&keywords=zhen+knife+set
Is it pictures correct correspond to knife type?
F. e. i find at ebay pictures that your 1st and 2nd knifes looks like Gyuto
and 7th position (VG-10 Steel - 8" Gyuto Chef Knife - Pakkawood Handle) looks like typical western Chef Knife.
vshershnyovI was going to say the same thing. The photos really don't match the descriptions for some of these knives.
As well as the issues you mentioned:
The handle on one of the 8-inch chef's knives is described as mircata, but the photo shows a black pakkawood handle.
There's a set of two carbon steel 'chef's knives' that are supposed to have TPR handles, but the photo shows metal handles.
I was half tempted to order one or two of the gyuto style chef's knives (the ones that for some reason are NOT called gyutos) but there are so many inconsistencies in the descriptions for this drop that I'm worried about what knives I'd actually end up receiving.
CracktowerMany do say the Taiwan made are better. Some others say USA made are better. I have not seen any claiming Japanese made Spyderco knives are better. Almost all of the Spyderco knives I own happen to be Taiwan made. The one Japanese made Spyderco I possess was a gift from a friend.