Not at all. I really want to know about the two knives. The price after discounting is the same. However, prior to discounting the less expensive knife looks to have the better steel which is confusing. It's marginally harder and lists being better than more types. What does it depend on?
I had no bias going into my knife buying browsing. My research brought me to this page:
Japanese knives are way better at the same price points. Sounds weaboo but true nonetheless.
One says "Aogami Super Steel", the other says "Super Blue High Carbon Steel". This isn't just laziness about naming standards. If you look at their other knives, some are specifically one while others are specifically the other. Furthermore, the 65-66 knife says better than blue steel #1 and #2. While the 64-65 knife only says better than blue steel #1. This suggests that maybe the 64-65 knife is blue steel #2 and not super. What's most confusing is that the pre discount price of the 65-66 is actually less than the 65-64 knife. All of this could be pedantic but if you're looking at spending $300 on a knife, the minor details become important.
God that website is atrocious. What is this, 2001?
Those Japanese knifes are pretty no doubt but I'm not sure how I feel about those handles. Something with a little more ergonomics might go a long way for significant use.
>implying you're not gonna sperg out and buy 15 barely different 8" chefs knives anyway
they are the same steel, one is slightly harder than the other which is not relevant and the first one is a sandwich construction with stainless cladding
They are the exact same steel at the edge. the top one is stainless clad
They are exactly the same steel at the cutting edge
>What does it depend on?
marketing and your preference
depends on your needs.
>This isn't just laziness about naming standards
That's exactly what it is. Whoever wrote the descriptions decided to call Hitachi Aogami super by 2 different names.
>Furthermore, the 65-66 knife says better than blue steel #1 and #2. While the 64-65 knife only says better than blue steel #1. This suggests that maybe the 64-65 knife is blue steel #2 and not super.
No. Aogami super is sold as an upgrade from Aogami 1, which is an upgrade from Aogami 2.
You have your ranking backwards.
The bottom knife looks to have better finishing on the spine and choil, which are rounded and polished instead of left rough.
This website doesn't list anything important like spine thickness or blade height, which you'd need to know to get an idea of the sort of blade geometry each knife has though.
>They are the exact same steel at the edge. the top one is stainless clad
I was referring to the difference between euro and japanese knives, not OP's two, if you paid attention to the quote chain.
If you feel you need a Japanese knife, I recommend a an Ikkaku Donryu gyuto; I use one for work (sushi bar).
They're cheap, durable, and hold a pretty good edge. The western-style handle also feels better, in my opinion. With a stone, you can get it razor sharp, cutting through thick cuts of meat in a single pass.
In my humble opinion a convex or scandi grind is best for general food prep.
Cutting meat is best done with a slightly "toothy" edge also, so give the strop a miss on your butcher knives and just use a steel to finish.
Stupid discussions like this happen when you let nerds in the kitchen. An expensive trendy knife won't make you a good cook. You don't need one for making macaroni and cheese from a box, anyway.
>An expensive trendy knife won't make you a good cook
Clearly. But a good knife makes prep work easier and faster. It requires less frequent sharpening than a crappy knife, and can be more of a pleasure to use if cooking is your hobby. If someone was wanting to spend significant money on a knife then it makes perfect sense to research your purchase before dropping the cash. It's no different than guitar players looking for the best strings, video gamers looking for the best controller, etc.
That said, just because some people desire expensive stuff they don't need doesn't negate the difference in quality
Look at all the people in Florida who rent Ferraris to cruise around at 20mph. Or dentists who buy $10k road bikes to go on 30 mile once a week rides as long as it's sunny and 75 degrees on that particular Sunday
>Look at all the people in Florida who rent Ferraris to cruise around at 20mph. Or dentists who buy $10k road bikes to go on 30 mile once a week rides as long as it's sunny and 75 degrees on that particular Sunday
And it's certainly their right to waste money to look like a twat.
Even your run of the mill Euro knives like Victorinox, Wusthof, non-Walmart Henckels, Mercers, and the like should last a lifetime if you maintain them well.
I had a chef instructor, an old German dude, who still used a kit of Victorinox knives he bought in 30 years ago.
I like them. People on here will poo poo vg 10 because they don't know what they're talking about.
I use one for work, because:
It's replaceable, if it get stolen or broken I can get another for a resonable price
I like the handle
It's decently made and will last an age, I've had mine for 5 years in a commercial kitchen.
VG 10 is one of the sharpest stainless steels
Why people don't like them
Harder to sharpen than other stainless's
a bit overpriced
some wankers think only super Aogami #2 is good enough, they're wrong
>But you just wanted to start a knife shit flinging thread.
What is the best knife / knife type and why?
Keep in mind that metal based cutting utensils are primitive and will be replaced in the short-medium term future - you are literally just monkeys hurling shit at each other.
The "best knife" is going to vary from person to person. What handle shape and material do you prefer? Do you care about having a pretty damascus blade?
Ultimately what it comes down to is your skills with the knife, not the blade itself.
>vague, condescending reply
>refusing to commit to a specific answer even though anonymous
>mealy mouth references to damascus pattern as if to deny that steel differences are more than cosmetic
Spot the poorfag trying to explain why he doesn't have anything nice
You're not a skilled chef, despite your $500 knife
Since I can afford ingredients that aren't just Government Cheese and powdered baby formula, I'd make better food than you even if I was just as shitty as you at cooking
You have to know how to cut an onion in order to cut an onion. Onion powder doesn't count, poorfag. But you wouldn't know since you have never seen one.
I've been to morimoto, the food is really good but you'll be disappointed to know they use shitty ass wusthof carving knives, and shuns
The kind of cuts required for that picture do not require anything special, btw