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3.8 out of 5
76.67% of customers are satisfied
5.0 out of 5 stars Excellent Value for Price
I bought this set about 4 or 5 yrs ago, thinking that for about $20.00 they would be "get by" knives until I could afford a better set. As it happened, I liked them well enough that they became my every day cooking companions. The PRO's: 1. Cost (of course). They were as good or better than the chef knife I bought my daughter for a bit more than this whole set. 2. they came sharp out of the box, but I gave them about 5 swipes per side on my crock sticks and they became REALLY sharp. 3. they keep an edge very well, but then I give them a few swipes on the crock sticks before and after each use. 4. after 4+ yrs of daily use, I never had to put them on the oil stones.The CON's: Mine didn't say on the box, but I think they are Chinese copies of Japanese knife. No S--- Sherlock! They are a $20.00 set of knives.... what do you expect? 2. I was storing them in a vertical block I made and after about a yr or so of dropping the chef knife in the slot, the handle did come loose. I cleaned the tang, poured some 2 part epoxy into the handle and it never came loose again. 3. I lost all but the 4.5 inch petty knife in a recent move Now some advise. 1. When you first get them and about once a week, oil the handles and wipe off the excess. I use olive oil. This will greatly improve the life of the handles. 2. NEVER put them (or any knife other than a butter knife) in the dishwasher unless you want to destroy them. Always hand wash them after every use. 3. Store them where they don't bang into each other and where they won't cut you while you fumble in a drawer for the right one. At least use a drawer organizer for them, if not a block. Not only do I recommend this set, but I just ordered another set to replace the set I lost.
5.0 out of 5 stars Smokin' Deal
$15 for high carbon steel 🤯.Just got em but so far, and for the price, they feel solid, good steel to handle connectiin and feel, good Japanese style knives.I wanna thank Christopher for all of the info he posted, he helped me make the decision to buy.They were sharp but not SHARP. through a magnifying glass, I could see tool marks or groves on the beveled edge. They were small enough you could barely see them without a mag glass, and catching the light just right. I'm in the process of getting some stones so I pulled out my Japanese, #800 grit diamond stone that I have for my Timber Framing chisles, and made passes.Christopher mentioned 12° on the sharpened edge, mine seemed to be closer to 14°. I posted a pic of the blade angle made by resting on the handle, right around 12°. As I sharpened at this angle I was catching the transition point and not the blade edge. I lifted the knife a couple degrees and started catching the edge.#800 is rough I know but right now its what I got and after 50 passes (or so) on each side, it is much sharper then how they came. Again #800 is rough I know, but I was planning on a couple hundred passes both sides based on what I thought the hardness was...hoping its the rough stone and not soft steel. Also hoping as I get the right stones down to #8000 grit, it'll keep an edge.My daughter just returned home from Japan and even with a good exchange rate I could only have her bring me back 5 kitchen knives - she stoked a shop owner somewhere in Tokyo.Obviiusly the Japanese craftsmanship, finish is much MUCH better on the Japanese knives BUT is it 10X better???I don't mind paying more for the history, experience, craftsmanship of what I consider the best knife makers in the world - Tha Japanese - but I like the ides of having what would call a "rough" set of knives I can pull if I have company and they mistakenly dishwasher wash it.Like I said, I just gottem, but these look like fantastic knives for their/my purpose and I don't mind putting a little sharp on em, makes them feel their more mine, invested.I got them 2-8-24, I'll be using them a lot so I'll try and remember to post a follow up in a year or so.Thanks Christopher, Thanks All
4.0 out of 5 stars Definitely Chinese - but still maybe worth $5 each...
Make no mistake - these are Chinese manufactured - NOT Japanese as some reviewers believe (unless the earlier foam packaged ones were).Mine arrived today - box says Made in China. Knives were in a plastic tray - not foam. Markings on the blades are on one side in English. No Japanese markings anywhere.Blades do seem like they are laminated and not a monosteel - the main reason I got them. But I can't be sure. The outer lamination arequite thin, But looking down the handle at the back edge, there does seem to be a core of grayer steel - a good indicator that it really is harder high carbon - not the 420/420J/420J2 monosteel typical of most of low end Japanese-style knives, like the Sekiryu. (Which I have and like, but wish they were a bit harder).I am hoping that if the core really is hard carbon, I can sharpen to perhaps 12-degrees or so, and still have an edge that will not fold over plus reasonable durability. We shall see. As of now, I haven't determined the factory bevel angle(s).Anyway, at $5 a knife, they should at least be good sharpening practice knives. And possibly they will prove to be a worthwhile knife.Anyone already tried sharpening in the traditional waterstone manner to see if these things will take a really sharp, low-angle edge and hold it?I paid the full $20 set price. No discounts. No promise to review.UPDATE 3/11/2016I wanted to confirm that this was indeed a laminated knife with a relatively harder core inside softer cladding. I took the Santoku and ground a bevel on the blade heel until I could definitely see a lamination line between the core and skin. I then used a set of HRC testing files (the Grizzy T10277 set here on Bolo) to test both the skin and the core. Using the back end of the spine for the skin test, the 55 HRC file was the first (starting from HRC 45) to slightly score the skin edge. The HRC 60 file cut it easily. The lower HRC files skipped right over. This test, if correct, shows the skin to be around HRC 55 - which is what you might expect from an inexpensive SS - perhaps 420 or similar.Next, I tried the files on the heel bevel - for testing the core. The 55 HRC skipped right over, Not a scratch. The 60 HRC did scratch it just very, very slightly (less than the 55 did on the skin). The 65 gave a good scratch, but not as deep as the 60 did on the skin. Call the core HRC 60.I then decided to resharpen the entire edge - which to me looked pretty ratty under a 40x scope. (In fact - in places I don't think it reached the core - the edge was formed on the skins) I used my Apex Edge clone ((RUIXIN) and its cheap supplied 320, 600 and 1500 stones. I definitely ground off enough so that the core provided the entire edge (at 15-degrees each side). It easily sliced newspaper without shredding, shaved a bit of my arm, and I can't see the edge - the simple sharpness tests.How will edge retention be? I'll need to use it a bit - in alteration with my Sekiryu 420J2 Santoku to hopefully see a difference.My conclusion - if you can get over the marketing hype for these things, and resharpen them - I think you can end up with a decent knife for $5.
Exelente productos
Me llegaron antes de lo esperado, exelentes productos, buena calidad, bien espesor de la hoja , los mangos de madera se ven y se sienten bien al cortar
No quedo satisfecho.
The media could not be loaded. No quede satisfecho ya que vienen muy brillantes en su metal, la mader no es del color que la pedi no es lo que anuncian.
other than that they are good.
I find the handles are a little rough, other than that they are good.
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Premium Sushi & Sashimi Chef’s Knives – Set of 4 Knives - Ultra High Carbon Steel Blades
BHD12238
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Product origin: United States
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