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Old 01-04-2011, 03:01 AM   #1
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Default Knife Opinion - Kasumi?

Anyone heard of this brand? I have a gift certificate at bed bath and beyond and the only thing I really need is a good knife. They (BB&B) have the standard Wusthof/Henckels/Global/Shun, etc, too. I'm looking for a forged blade.

Kasumi® V-Gold No. 10 Damascus Pattern 7" Santoku Knife

Thanks.

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Old 01-04-2011, 03:05 AM   #2
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I absolutely love my Shuns but they are pricey. I am pretty sure they do carry Victorinox knives and they are great for the price. Just something else to consider.

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Old 01-04-2011, 12:38 PM   #3
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I absolutely love my Shuns but they are pricey. I am pretty sure they do carry Victorinox knives and they are great for the price. Just something else to consider.
Victorinox are amazing for the price, I love mine. However, they aren't forged, and don't weigh as much as other knives you might be used to, so be mindful of that. It threw me off the first few times I used them, but adjusted readily enough. They have and keep a great edge though!
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Old 01-04-2011, 02:25 PM   #4
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Also, don't buy a knife without first handling it. Most stores will allow you to go through to actions on a cutting board with a knife if you ask. It isn't a true test since it will be very quick and you won't actualy be cutting anything but it still gives you a feel for the knife.

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Old 01-05-2011, 01:04 AM   #5
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I absolutely LOVE my Wusthof's.

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Old 01-05-2011, 01:56 PM   #6
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My Wusthofs are great every day knives, the factory edge sucks, though. A few hours with my Edge Pro Apex and my whole set is literally razor sharp and does the job beautifully. My Sabatier's are a dream and hold an edge forever, much more expensive though.

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Old 01-05-2011, 02:05 PM   #7
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I've never used them, but some googling shows pretty positive reviews. I'd be inclined to go for the Chefs knife over the Santoku. Overall, it will be more versatile. That is unless you already own a quality Chefs knife.

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Old 01-05-2011, 03:06 PM   #8
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I've never used them, but some googling shows pretty positive reviews. I'd be inclined to go for the Chefs knife over the Santoku. Overall, it will be more versatile. That is unless you already own a quality Chefs knife.
Good point. Thanks. (I really don't know what I'm doing here.)
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Old 01-05-2011, 03:22 PM   #9
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The Sur La Table store by me has a selection of potatos, tomatos, and carrots that you can slice through to check the feel of a knife. I sometimes head in there to play with the knives when mama is off shopping in other stores. I have a set of JA Henkles, and a set of Shuns, I had both sets Cryo-treated while I was getting some engine parts done, they take an edge great, and hold it substantially longer than they did pre-Cryo, I had him do a bag of the cheap Gillette razors too, I have been shaving with the same supersharp razor for 4 months now. I think the process has vastly increased the quality of my so-so JA Henkle knives.

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Old 01-05-2011, 03:24 PM   #10
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The Sur La Table store by me has a selection of potatos, tomatos, and carrots that you can slice through to check the feel of a knife.
That is awesome! I have had stores give me **** about just wanting to go through the motions on a cutting board.
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