One day only deal - email (may be targetted). I have no idea on the quality of these knives, but 60% off is a good discount.
Examples:
ChefX Kassel Santoku Knife 16cm was $79.95, today $31.98
ChefX Kassel Chef's Knife 15cm was $59.95, today $23.98
First time poster, sorry for any formatting issues or other missing detail.
FYI, this is just Myer's 'Home Brand'.
Not a lot online but found this:
"The Miyamoto range is made from the highest quality 420J2 Japanese Stainless Steel."
Given that the maximum hardness of the 420J2 steel is 56 HRC, I wouldn't be expecting a lot.
But that's about the same number as well regarded and recommend budget Victorinox, but quite a bit cheaper than even that?
Genuine noob question btw. Actually picking up the Victorinox today that I missed from the postie last week. Cost as much as the IKEA one which uses VG10. Replacing a long used Arcosteel which I'm sure is cheap but lasted quite a while honestly.
I have a set of Global knives and they are dreadful. Rather than get shot of them, I just want a half-decent chef's knife.
Any recommendations in this 'sale'?
I have a set of Global knives and they are dreadful. Rather than get shot of them, I just want a half-decent chef's knife.
Globals are a Japanese Company making knives for the western world, they look great as a set but they are not used as workhorses in commercial kitchens for a reason.
They are a bit better than the Furi Pro/Bacarrat sets that House sells (Japanese-style, Made in China knives by an Australian company)
Try Victorinox chef knives if you want value, or get Gyutos from JCK (as a suggestion/reference point) or Amazon
https://japanesechefsknife.com/collections/gyuto
Go Fibrox if you want dishwasher safe
My personal favourite:
Rosewood Cook's knife 22cm, has a thinner blade profile, normal price at Peters of Kensington is $66
I can honestly say the Victorinox 22cm is a pleasure to use, just like my Misono UX10 21cm that I got when I was in Japan, but the price difference is night and day. ($50 for Vic 22cm rosewood, the Misono UX10 21cm Gyuto's current asking price from Amazon is $378.90
Both are very enjoyable to use.
Global G-2 20cm cook's knife, while good, not outstanding (dimpled handle doesn't give grip, also stuff gets stuck in the tiny dimples, no clue who thought that design was great..)
I've got some Globals in my collection and I like them for one thing, but not another. I feel they are overpriced and that the edge retention is very average considering their rep' and cost… and I am one who is pedantic with care and usage of my knives. Alway surprises me when some advocate them and I always imagine they are not heavy users or are biased for some reason. On the other hand, I 'do' like them because they sharpen up well but they definitely need to be sharpened more often than my (good but cheaper) German (etc) knives.
I've also noticed that some seem to feel they can sharpen the Gbls' with one of those 'pull through' sharpeners and I accept their opinion. It can also be said though that many find that Gbls' are a bit 'sharpening fussy'. This is one reason I feel that a knife that isn't so 'hard' is not so bad for domestic users as they will be easier to do their edge maintenance' with a good *Steel between having sharpened by someone who has a better idea of what they are doing.
I tend to agree with duffs' comment.
I bought a few knives a couple months to get back into refining my skills. New Shun Classic 8' been sitting in the box since and have been using a Scanpan Classic Chefs Knife instead because it goes alright (and slightly scared to use the Shun).. 😅
Get Tojiro or Misono for western handle, however if you prefer Japanese traditional handle prepare to fall into a rabbit hole.
With Tojiro there is an entry level the DP which is easier to buy, or if you want a better version there is R2 (better stainless steel with hardness matching carbon steel and better grind, thinner behind the edge) you can buy it at Burrfection store.
With Misono they have couple of entry level and UX10 as their top of the range (similar to cwongtech advice).
These are knives you won’t regret having.
Try a professional sharping before tossing them
I won't be tossing them, but I did have them professionally sharpened but the edge doesn't last too long with regular use.
I was really just looking at the chef's knives in this Myer sale, and hoping to pick one up that was considered to be decent enough, and at a bargain price.
I hope they knew Global have a different angle on the blade and they can't be sharpened with the classic 20° of German knives https://londonsharpeningservice.co.uk/global-knives-sharpeni…
I am looking for a meat cleaver that can cut through bones like a lamb shank kinda bone. Any recommendations
That's a tough one and one I'm hoping others may have a better answer. I'd suggest getting a (very) large Cleaver or three to add more power per bash'. You are not likely to find a Cleaver that won't suffer relatively severe edge damage after a good session so you pretty much need to touch up the edge nearly every time afterwards. (I often say, Cleavers are sacrificial, knives are sacred).
Might be an idea to do the 'soft' work with lamb or beef to 'save' the edge then progressively do what's need to break/cut bone.
I also feel that using a 'band' type saw (which is in fact done by those who do a lot of this work) is best. Shame it's the case as their is nothing like a good Lamb/Beef/Goat curry! Cooking up with the bone in adds a LOT of flavour.
As to recommendations… just about anything large. Harder metal perhaps. And deal with it. Cleavers will dull relative to the bashing it takes. Same rule for knives, but we don't generally chop into and through bone with them.
If you are in Sydney, there is a store in Burwood called Leung Tim Chopper Co, it’s a Hong Kong’s cutlery and restaurant supplies store, they will have it.
There are couple of places that sells Chan Chi Kee (CCK) cleaver, they will have the bone cleaver too.
Don’t mention Chan Chi Kee at Leung Tim’s store, they are competitor. Chan Chi Kee is more famous world wide, but Leung Tim is similar quality too. I have CCK but I’ve been to Leung Tim’s store and looked at their cleaver, for me it’s similar to my CCK.
Asian groceries have good stuff for low price, I have found an excellent one in Snowtown years ago
I'm looking for a basic knife block set including shears for a amateur home cook. Any ideas if the Kamati Classic range is good?
https://www.kitchenwarehouse.com.au/Kamati-Classic-Forged-8p…
Comparing it to the WÃœSTHOF Gourmet range which is stamped and apparently not that great? Any suggestions welcome cheers.
https://www.ozbargain.com.au/node/675377
All you need is a 20cm Chef knife, a paring knife and a bread knife.
All you need is a 20cm Chef knife, a paring knife and a bread knife.
You don't really need a bread knife if your cook's/chef's knife is sharp enough :P
Paring knife: While there's many deals for the cheap Victorinox 8cm ones which are great for peeling fruit, it's worth it to spend a little on a forged one, it's much more comfortable (I have both the cheapie and a forged Vic paring) and the steel they use in their cheapie ones are not representative of Victorinox's normal knife range, extremely difficult to sharpen (but they are stupidly cheap)
Mercer forged paring knives are also a great option ($40~ mark, available via Amazon)
Bread knife is normally serrated, can't really sharpen that easily at home with any tool, so for bread knife I don't think the brand really matters as long as it's jagged enough and comfortable to hold
Yeah, I have a cheap bread knife that works but always in the back of my mind is replacing it with a Victorinox.
That's a tough one and I say that as someone who appreciates Whofs'. I've seen and used the Kamatis' and found them to be ok… but haven't used over the long term. I can 'vouch' for W'hofs' but as you say, you will be paying more.
prices been like this for a while, got this with the 22% max cash back 2 weeks ago