Hitachi, Takefu, or Aichi steel does not make knife Japanese. It's the place where they turn raw materials into something spectacular (in our case knives).
Lot of Japanese companies that use European steels, just to name a few:
- Original song was Serio Mendes - Tristeza de Amar, but I had to change it after YT complained about copyrights.
- I have NEVER said that Hiromoto (Nagao knife Manufacturing Co.) produces their knives in Sweden !. What I actually said is that Victorinox and Forschner knives are produced in Switzerland. Next time please read more carefully.
Victorinox' is solid performer, good knife for an entry-level. While cooking at home ( about 1 h. a day) it should hold its edge for about 7-10 days. The best things about INOX steel are': ease of sharpening (it's very quick to get rid of all those chips and dents) and almost complete resistance to rust ( after 5 years of use I only managed to get slight discoloration after cutting lot of pickled cucumbers)
While I use Hiro AS Gyuto 240 and Petty 150mm + Sakai Yusuke Shiroko #2 Sujihiki 300mm on daily basis, Victorinox also gets some workout, mostly when I have to cut lot of fruits (e.i. lemons, grapefruits, pineapples etc.).
P.S. I think it's time for a new video, since my knife skills improved a lot :)
@710HS At one time I had the full Hiromoto AS line up, now I just have the two Wa offereings, 270 Wa suji and the 300 Wa gyuto, as well as a 300 AS suji. I used them on the line for a while. Now days I use a CCK 1103 cleaver as many of the other cooks are less than carefull with the knives. I have one victornix knife, 14" scimitar but it doesn't get out much lol, I'm looking for knives to reccomend to my other cooks...
pear, lemon and apple salad? anyone?
mosiack91 8 months ago
Stop looking for excuse. Your info is all wrong. You goofed up, dude. At least have the guts to admit it.
Burboss 1 year ago
@Burboss
Hitachi, Takefu, or Aichi steel does not make knife Japanese. It's the place where they turn raw materials into something spectacular (in our case knives).
Lot of Japanese companies that use European steels, just to name a few:
Misono - Sandvic 20C, Sakai Takayuki - Uddeholm AEB-L, Suisin - Sandvic 19C26, Ichimonji -Sandvic 13C26
710HS 1 year ago
@Burboss
- Original song was Serio Mendes - Tristeza de Amar, but I had to change it after YT complained about copyrights.
- I have NEVER said that Hiromoto (Nagao knife Manufacturing Co.) produces their knives in Sweden !. What I actually said is that Victorinox and Forschner knives are produced in Switzerland. Next time please read more carefully.
710HS 1 year ago
How did you like ether knife, what was the edge retention over all?
Dwarvenchef 1 year ago
@Dwarvenchef
Victorinox' is solid performer, good knife for an entry-level. While cooking at home ( about 1 h. a day) it should hold its edge for about 7-10 days. The best things about INOX steel are': ease of sharpening (it's very quick to get rid of all those chips and dents) and almost complete resistance to rust ( after 5 years of use I only managed to get slight discoloration after cutting lot of pickled cucumbers)
710HS 1 year ago
@Dwarvenchef
While I use Hiro AS Gyuto 240 and Petty 150mm + Sakai Yusuke Shiroko #2 Sujihiki 300mm on daily basis, Victorinox also gets some workout, mostly when I have to cut lot of fruits (e.i. lemons, grapefruits, pineapples etc.).
P.S. I think it's time for a new video, since my knife skills improved a lot :)
Kind regards for ITK forumite
710HS 1 year ago
@710HS At one time I had the full Hiromoto AS line up, now I just have the two Wa offereings, 270 Wa suji and the 300 Wa gyuto, as well as a 300 AS suji. I used them on the line for a while. Now days I use a CCK 1103 cleaver as many of the other cooks are less than carefull with the knives. I have one victornix knife, 14" scimitar but it doesn't get out much lol, I'm looking for knives to reccomend to my other cooks...
Dwarvenchef 1 year ago
Wow... they look dangerous in your hand...
JasonECI 1 year ago
I love my victorinox filet knife.I use it for almost all my kitchen duties.I think Ill pick me up a chef knife from them ...
MrWer1138 1 year ago
Are Vic and Forschner the same people?
soul111smasher 3 years ago
Yes, all knives are produced in Switzerland
710HS 2 years ago
Ładnie wyostrzone.
OstapHel 3 years ago