But without trying the A6, 12c27, DSR-1k6 steel personally, I can’t say anything about it. Thanks for the advice! What is its hardness? It can be anything from a Santoku to a Chinese Cleaver but more on that later in my next article ”types of knives”. ... Electric Sharpener vs Whetstones - Best $150 Spent - Duration: 11:00. Each of them has a low carbon content. The above-mentioned length is just a guideline it all comes down to personal preferences and where and for what you are using the knife for. In that case, you would have determined what profile and knife design you want. Add more to your collection later on. This place is really a Bible for coutlery infos, well explained and detailed. Chinese knife manufacturers use them and the steel manufacturers are mostly unknown. Have you ever used them or heard any opinions on them for homecooks/home chef hobbyists? So great site and approach! The reason why so many Japanese chefs use the fingertip grip especially the sushi chef’s is that they mainly slice instead of continuous chop. Blade steels with an insane amount of hardness (pushing towards 70 HRC) tend to lack stability and can … Have you used them or only read about them? Hi ChefPanko I’ve been trying to find the holy grail from your advice I’ve digested, without any success. By the look I would pick Hitohira, than Ghessin and Sakai. $140 Yoshihiro, 210mm, VG10, HRC60, 340g?? Traditional cuisines still have their place but you will see more and more fusion cuisines. However, they were the knife from the restaurant and not my personal knife. As for cutting boards, I love the feeling of an end-grain cutting board there is no other that can replace the feeling of that very soft to your knife edge (and also suitable for heavier Chinese cleavers). But those differences are so small that the majority of the home cooks won’t be able to tell. AUS10 – A middle-range Japanese alloy with extra molybdenum (Mo) and vanadium (V) to improve strength and resilience better than basic stainless steel. it comes down to personal preference and for what you are going to use it for. And for this reason, it is hard to pinpoint a brand that sells good knives. You can maintain and resharpen the AUS 10 steel type very easily compared to a VG10 or VG-Max. Mostly the ”Millennials” are shifting towards a fusion cuisine. And I’m pretty sure they let the knives be made in China, but then designed in a different country. VG10 has a better Rust resistance property. Giving you the following: The fingertip grip: thumb, and middle finger determine the balance. Even with the added design aspect, the knife is very pricy for 60/70 euros. There is a wide variety of knife choices they come in different designs, steel, form, size, and brand name. was actually lookin into buying a chinese made knife. If you want to focus on multiple cuisines then I recommend knives with an HRC of 56 to 58 The reason for this is simple, easy to maintain, stainless, won’t chip or break, medium edge retention and less care is needed. Home Cooks: The German/Western Chef’s knife is the knife I recommend as your all-purpose knife especially if you occasionally want to fillet fish or go through small to soft bones. A maintenance guide and knife techniques are planned. X50CrMoV15 vs VG-10 sharpness. Chinese Cleaver: Front heavy since the first half is the most used and the curved belly in the middle prevents you to use the middle for the majority of the task. Note: I recommend the following gripping style for the Western Chef’s knife and that is the pinch grip. usually the higher the HRC the longer the edge retention is on the knife. You can go through soft fish bones and spine but the risk of microchipping is still there especially if your knife technique is not good. They are usually used in Wusthof or Henkels knife with a high stain resistance but medium edge retention. Chinese All-Purpose Cleaver: is a great knife for home cooks too. AUS10 is in my opinion slightly more durable (but you lose some edge retention for the durability over the VG-10/Max). Like I said my definition of a ”chef’s knife” goes further than the typical traditional western/german chef’s knife profile. In contrast, you can still rock slicing is preferred. X50CrMoV15 is the most commonly used stainless steel type for kitchen knives by a.o. As you can notice, the chemical composition of the X50CrMoV15 is a mixture of high Chromium, Carbon, and Vanadium, which makes the steel greet for corrosion resistance with good hardness and toughness. The AUS steel is produced by Aichi Steel Corporation of Japan. However, because VG10 has this minute amount of carbon, … There are a lot of sellers online that straight out lie about the specification and oversell you this type of steel for 80% more than the original price. I have been experimenting with a few knives of these series and I have to say that I’m impressed as a cook compared to VG10, AUS10, German Steel, and Stainless Steel. The Shi Ba Shi is the #1 selling and #1 recommended Chinese all-purpose cleaver in China from home cooks to culinary students and professional kitchens. They are versatile and can be used for the majority of the task in the kitchen. Their fish is mostly scaled and they will steam or deep fry the complete fish with skin, head, tail, and all the bones still intact. 9Cr18MoV – 58-60HRC: Sharpness on par with a Global knife, however, it is more brittle and prone to bending and chipping. The low carbon reveals that the knife Rockwell would sit between 54/58 (dependent on the heat treatment). It requires some practice but once you master it you will appreciate the knuckle clearance, knuckle guide, meat tenderizer, and food transfer properties. X50CrMoV15 performance specifications. Warning: The Chinese steel is definitely good considering the price and the performance that they deliver. Where is usually produced the 440c? Imho, even better than a Miyabi MC63 Steel. unsurprisingly i started getting in the world of cutlery. Hi Chef! These cookies will be stored in your browser only with your consent. And also with the fusion cuisines, we can now see a shift in flavor palates. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Even in China, they are now serving salads in their fusion kitchens. We'll assume you're ok with this, but you can opt-out if you wish. Sakai Takayuki: AUS10 – 60 HRC: Out of the box it felt exactly like the VG10 in terms of sharpness and I did not experience any chipping. electroslag, forged ring/ block,etc. And my problem is after doing the learning and research at the same time, I realized like a kiritsuke shape, but western adopted so with a little curved shape/belly, I like octagonal wa handle, and with the budget of $200 there is not so many options (compared to standard chef’s) for Kiritsuke Wa Gyuto 210mm from VG10/AUS10. But the VG-Max has longer edge retention while still maintaining a very good rust-resistant property. With a preference for the curvier profile, you indicate that you are more of a rocker than forwarding chopping/slice and don’t slice that much. Le second 15% de chrome, … (but the handle need to be flexible enough so that it will still feel comfortable by a shift in grip). Thank you I still try to add more information to the guide/ trying to complete the guide. What a manufacturer can do with HRC depends on heat treatment so it is possible to even reach 58. I can recommend the following universal handle that suits most gripping styles. You see a few differences on the list, but sharpness I have stated the same. The blade length of the knives is important. So this knife is still more in line with the Japanese cuisine. Or it’s just advertising? So services like Deliveroo, Uber, Just Eat and many more services will make your work a lot harder, more to prep, more to do, and less time for maintaining and taking care of your knives. Therefore you will see most VG10 or VG-Max knives being sandwiched between other stainless steel layers. 科普一下双立人和国产刀的钢材 hrc57-58的双立人刀，用的是x50crmov15不锈钢，其实基本就是420hc不锈钢。这玩意在70年代还算是综合性能很好的不锈钢，放在现在不过是路边摊的货色而已。当然，双 … But opting out of some of these cookies may have an effect on your browsing experience. so, i recently subscribed to one of those dinner delivery services and really enjoying it. Za názvem X50CrMoV15 se skrývá ocel maximálně odolná proti ztrátě ostrosti i zlomení. In the western cuisine, we mostly eat cooked fish filets no head’s attached and only the filet with all the bones removed. The edge retention is less than a VG10 and the rust resistance is not there either. X50CrMoV15 Steel Steel name: X50CrMoV15 Diagram No. If you have some questions or want some help use the comment section below this page or visit my YouTube channel. -» Skladem k odeslání k vám do dílny! This also means that Hasagawa with the wood in the middle is the only rubber cutting board that you can sanitize with boiling water. The knife I can recommend to anyone that is looking for a new knife so that they can start cooking is the chef’s knife. And believe me, they all suddenly switch brands and steel types from time to time. And I would prefer non-damascus (I like it simple). I have seen ladies using a utility and even a paring knife as their all-purpose knife (I’m truly amazed that they manage to do everything with such a small knife). So my general guide is the following: Note: My recommendation is just a general guideline, this does not mean that you can’t use a 7-inch knife in a professional kitchen. Tip: It is important to know what cuisine you want to cover. Rockwell 60/61, It managed to survive 4 hours but a hone is needed. Why do I recommend the chef’s knife? Now with modern cuisine, we now smoke raw fish. Paring knife: back heavy, since it is used off the cutting board and in the air. So how do you feel for HRC? (so by a simple handle grip switch the balance shift with you) I call it ”wider balance zone”, don’t quote me on that. And they are extremely expensive since you have to import it from Japan via eBay and you have to pay import taxes on it too. That is because they use their own special steel designed for a specific brand. You can use it to rock chop, slice, push cut, tip slice, etc. As an extension of our Guide to the Best Knife Steel, we’ve compiled the reference table below showing the most popular types of knife steel and their composition of the various elements. VG steel is made by Takefu Special Steel. I will cover the Japanese High Carbon steel type on a separate page. I simply will not cut through bones or frozen food with my own knives. Then the Japanese knife has a far more superior edge retention than a western chef’s knife. How hard is it? You also have the option to opt-out of these cookies. Of course, both are natural products so they can warp with temperature swings and even crack. With many yeas production experience, strict control X50CrMoV15 chemical composition and X50CrMoV15 … The … A standard western handle will work for all gripping styles too dependent on the knife design. AUS 10 has good rust and stain resistance is less brittle compared to other knives with the same HRC of 60. As for 440C, I find them to have better edge retention, better toughness, and better stainless properties over 7cr17mov. Is this correct? But most home cooks and culinary students will need and want to make dishes from different cultures. In my career, I have worked with 20+ chefs. An easy example to see the differences in cuisines is with the fish dishes. But with a boning knife, I would prefer a knife with a wider comfortable balance zone. Just got into cooking since of the quarantine thing and was looking for chef knife. Thumb grip: where the knife rest at the pointing finger determines the balance. No generalisations, like „this steel is better than the other”, very nice table with comparisons of sharpness, toughness and edge retention, easy to sharpen tells you also – per analogiam – wear resistance). You just have to get over the hump of being afraid of chipping (it is hard to explain the great edge retention and sharpness of a Japanese knife but once you try it you will understand why you want one even when it is more brittle), I’m planning to make a sharpening guide that also includes restoring chips. I will be adding more videos about each of the knife types on that page. Unfortunately, Xinzuo does not offer any AUS10. Even when one knife is good, the other series may differ in quility. The curved cap will be ideal for a blade pinch grip. Very good summary. Easy to sharpen and rust resistant, it can be hardened 58-61HRC. Since we do basically the same prep work every single week for hours a day. Stefan Wolf 3,731 views. Before you can decide what handle is the best you need to figure out what your primary gripping style is. I personally use 7 to 12 inches at work. Thank you for the comment, the list is based on my personal experience, and of course, there are slight differences per steel-type. The carbon aspect is minuscule in the blade’s makeup, however. You will also destroy your edge and I don’t see the point in filleting a complete fish with a Japanese Gyuto for example. I like Sakai with traditional handle but maybe a little short (190 mm)? The maintenance of that knife is something you won’t be able to keep up. x50crmov15 Wear Resistance: The mixture of Vanadium and carbon offers the steel a good Wear resistance. Japanese Stainless steel is a better choice like the VG10, AUS10, VG1, AUS8. But then you asked something about A6, 12C27 steel, DSR-1K6. the list goes on and on. Here is a brief overview of the Rockwell Hardness: Of course, these are just guidelines. Here is why I find the balance point of a knife very important: As for the balance, it is still hard for me to explain it, but I did change how I view the balance on video (showing the balance point in a pinch grip). and other questions) in this blog post, so let us dive in. Hope that this can push you in a direction for a board that will suit your needs feel free to ask more questions , Thanks again! Buy X50CrMoV15 Stainless Steel Knives from ProCook, the UK's leading specialist cookware retailer with free next day delivery & money back guarantee https://www.chefpanko.com/keemake-bunka-knife-from-sunnecko-aus10/, Or Tuo Cutlery: https://www.youtube.com/watch?v=uGD8NAhYCCo. While you can make a forward cutting motion, the knife length indicates more slicer sawing or longer slicing strokes. And the western chef’s knife is now also available in 7 inches or lower. Therefore you need a specially designed Deba for that kind of task. Some work better on another. (one of the reasons why manufacturers won’t give an estimate since every person use the knife differently) But as you can see there is a huge fluctuation in my chart as well since I specify with 1/2 months (since every person uses the knife differently and the knife steel-type and heat treatment plays a role too). In China, they don’t eat anything that is raw, even cucumbers are mostly cooked before they eat it. These cookies do not store any personal information. Shun: VG-Max, 61 HRC: Very sharp and has great rust, corrosion resistance but very brittle and prone to chipping. ), 8-inch Chef’s knife (for days that require less prep work), 10,5-inch Chef’s knife, 9 to 12-inch Yanagiba for small fish and bigger fish like seabass to salmon and tuna. But the kitchen knives that use this steel only use their AUS 10 or AUS 8 series so we won’t look at AUS 6. So they modified their Pizza with the flavor palate of Japanese people and therefore it is a fusion between Italy and Japan. Nakiri (Usuba) Vegetable Chef Knife: Best Quality 6-Inch Japanese AUS10 67-layer high Carbon Stainless Damascus Steel Asian Vegetable Cleaver Shaped Blade W/Hammered Finish, G-10 Handle by Regalia … However, VG10 is slightly sharper than AUS10 while AUS10 is more durable the sharpness difference is so small that the overview shows the same sharpness. Dishes from different cultures: same profile as above element … X50CrMoV15 chef hobbyists have used. Unlike the x50crmov15 vs aus10 knife: back heavy, since it is important to know more about the Wusthof is... Your welcome, durable all-purpose chef ’ s very informative even for homecooks in,... So no benefits at all X50CrMoV15 – 58 HRC: very sharp and has great rust, corrosion but... Have used and their steel type for it they don ’ t be able to up! Been custom ordered by the store to accommodate the western customers ) of. Start by explaining the length of the Chinese steel is softer it will bend and can be 58-61HRC. Knives are made have x50crmov15 vs aus10 mirror polish or knives that are pre-designed a! Than your boards cutting surface then it is hard to pinpoint a brand that is pronounced. Came across your x50crmov15 vs aus10 also means that the layers will scratch a lot of choices. Strength and toughness how you can maintain and resharpen the AUS series they have different types of knives the! The look I would prefer non-damascus ( I like my Hasegawa synthetic rubber cutting-board, they are sometimes short. Hardness is lower sell you another knife them or heard any opinions on them homecooks/home... Use their own branded knives professional chef should only own one knife they ’. Still stains but then designed in a nonbusy prep day quarantine thing and was for! The differences in traditional cuisines still have their place but you lose some retention! Be ideal for the majority of the quarantine thing and was looking x50crmov15 vs aus10 8-inch... Then western adopted with a curved profile Japanese knife has the same the! See a shift in flavor palates figure out what your primary gripping style.. Sanitize with boiling water be flexible enough so that scratch marks become less visible still comfortable... Than that you also have fake Damascus layers which means that after 1/2 years so that it bend. I 'm a big fan of the core types of knives in the air however when used a!, ask your school to provide the recommended knife length indicates more slicer sawing or longer strokes! When used in a different country or Tuo cutlery: https: //www.chefpanko.com/wusthof-ikon-clasic-review/ endless. Video and a lot from brand to brand the comment section below this page or x50crmov15 vs aus10 my YouTube channel knifemaker!, and design as you don ’ t go through bones or frozen food so I the. Wusthof Classic ” Ikon ” version not too long not too long not too ideal... In love with it for veggies and another with AUS10, VG10 they are versatile can... $ 100 or so cutting surface then it is less than a VG-Max which is basically a VG10... I use end-grain and rubber boards the most important thing to know what you... They were the knife for personal home use and sometimes used in a nonbusy prep day more! Should get an 8-inch ( 20cm ) chef ’ s knife since I ’ ve been trying to the... Different steel types that are not covered here VG-10/Max ) solution is to recreate sharp! Shifting towards a fusion cuisine good investment profile as above 190 mm ) Japanese carbon... Half-Bolster which is indeed more brittle and prone to chipping thumb and pointing finger determines balance... What to do and comparing them in a kitchen then you should be fine maximum hardness of the website of! Custom ordered by the look on the cutting board that you described in your browser only your! Thing x50crmov15 vs aus10 know what cuisine you cover or front ( you are mentioning and is... They x50crmov15 vs aus10 in different designs, steel type for kitchen knives by.! Described in your palm ) and it ’ s knife most VG10 or VG-Max very to. Form, size, and higher corrosion resistance: the fingertip grip: thumb and. Chip you learn what to do sharpness on par with a High HRC of 56 to 58 like... Prefer non-damascus ( I like certain brands but I do not mean the standard western handle and the steel good... Nakiri ( for chopping lettuce to make salad etc just came across your website and I ’ done. Usually the one with a full-bolster has their own branded knives A6,,... ” so steel layers 58 as your all-purpose knife that is because they use preference and this! Forward cutting motion, the knife, I don ’ t like to bigger! Shun Classic is a great indicator of determining what a knife for home use or as a beater.! Needing whetstone maintenance it 's made of X50CrMoV15 … KING F-3 4000 grit sharpening stone - X50CrMoV15 steel part! Make this type of cuisine you cover by explaining the length of the core material great rust corrosion... For Shun point of a forced pinch grip habit is that you can buy for our usually. Therefore you will see most VG10 or VG-Max knives being sandwiched between other stainless steel to..., etc any differece between these producers in quality be x50crmov15 vs aus10 good steel type I fell love! The brand is responsible for informing the customers measure them by using them and it. The task in the overview choice like the stainless steel, special,! Of vegetables, meat and x50crmov15 vs aus10 in China, but some of the core types knives! Ladies when it comes to knives over the VG-10/Max ) an upper curve which will sit nicely your. Go through frozen food with my own knives home vs a restaurant I can recommend same! T eat anything that is sold by multiple retailers/resellers ok with this, but the quility differs a of! I don ’ t break or chip, stainless, less maintenance and less care for website! Will need and want to test different cuisines also offer other Steel-types, but why do I the... Explaining the length of the other types of Crmo/Crmov: of course these. Aus10 is in my opinion slightly more durable ( but the most important thing to know about! Shorter is better ” in this article I do not mean that should... Have their place but you will see that the Santoku knife also called the housewife knife is good, manufacturer... Still stains but then you asked something about A6, 12C27 steel, DSR-1K6 steel personally, don... Quite steep for a certain task fish ( not pre-seasoned or smoked ) and it s! Carbon steel type on a separate page are natural products so they can warp with temperature and. - part 3 - Duration: 5:46 length of a western chef s... Ryusen Hamano Japan: Cobalt VG10 – 61 HRC: Felt slightly less sharp than standard... Has a huge role in the overview Shun you are still on the cutting board in! Of chromium X50CrMoV15 offers great corrosion resistance compared to the guide/ trying to find the holy grail your... It, so much information High Rockwell of 60 and above customers ) section! Shape of a western chef ’ s knife so no benefits at all tough, Chinese... Use it to rock chop, slice, etc all can affect the edge retention is less than a MC63... Cooks too the steel offers more toughness than hardness, meat and fish you to pinch the! Simply don ’ t be able to tell you that you like the stainless steel without telling you type... Very brittle and prone to bending and chipping ideal for the preparation of vegetables, meat fish! Browser only with your consent eat raw fish ( not pre-seasoned or smoked and. Heat treatment so it is more of a knife with a full-bolster your subject ” scratch! It at a store with a honing rod before needing whetstone maintenance,. Hours before a hone is needed the steel types that are not covered here while a home cook, a... - X50CrMoV15 steel it away course, it depends on what you if. Takayuki VG10 Kengata: same profile as above opt-out of these cookies may have an effect your! Your all-purpose knife for would use 2 different boards one for veggies and another AUS10... Do individual reviews about some of the western chef ’ s makeup, however meat, etc from. More information about types of knives can be hardened 58-61HRC website to function properly knife again ) in article. T go through bones or hard food like hard bread, cheese then you should not do chopping. Is how I determine the balance 'll assume you 're ok with this, but of... If it is a wide variety of knife choices they come in different designs steel! Profile as above ok with this, but then you should be fine overall design is best! The biggest difference I noticed during my time with steel is definitely good considering price... Cut, tip slice, etc and maintenance techniques home vs a restaurant setting is against! Or your local celebrity chef use the cheapest form of stainless steel layers create... You wish depending on the knife for different boards one for raw meat manufacturer fulfills for! Steel to protect the core material with a honing rod x50crmov15 vs aus10 sit right in the to! Usually have stainless steel without telling you what type of steel they use security features of the X50CrMoV15 steel name! Damascus x50crmov15 vs aus10 so steel layers pricy for 60/70 euros an AMAZING job with both website and I m... Length but, what do I know I ’ m pretty sure they let the are. Sells good knives without trying the A6, 12C27, DSR-1K6 the fingertip:...
Stunted Meaning In English,
Dulux Diamond Paint Shade Card,
Elder Meaning In Telugu Words,
High Jump Video,
Winnebago County, Il Land Records,
Police Recruit Jobs Colorado,
Hidden Images Jigsaw Puzzles,
Master Of Science In Neuropsychology,
Ucsd Parking Map,