Thread: New kitchen knives

The knife shop in a nearby city held a firesale, and my wife told me I could go and have a look and see if there was anything worth having... I don't what I did to earn this but I wasn't about to complain.

So after some consideration I decided to buy 2 kitchen knives with a 20% discount. Still nowhere near cheap, but not a bad price, and I had wanted to buy good knives for a long time already.

The first one I picked was the Kai Shun dm-0701 general purpose kitchen knife. It's edge is 6 inches long, and it is made from pattern welded steel which was hammered and folded 5 times to end up with 32 layers of steel. Despite being stainless its Rockwell hardness is 61 +-1, and one of the metals in the pattern is high carbon steel.



The second knife was the Wusthof 4972 Japanese style vegetable knife. It's edge is also 6 inches long, and it is made from high quality stainless steel. It has a Rockwell hardness of 58, which should make it a bit easier to hone. I don't know hat to expect of the edge retention qualities, though they should be OK.
Contrary to the sales woman's opinion, this one was pretty dull. It is going on the coticule tonight.