2009年3月8日 · Bottom of the line. They sharpen faily well for inexpensive stainless, and dull quickly. My impression is that they're comparable to Forschner Fibrox and Rosewood. Acceptable work knives, but not worth dreaming about. I'm not a fan of the Shun Kershaws, but personal taste aside they're very different and better knives than the Wasabi.

2012年8月13日 · I don't really want to spend more than 50 per knife. These knives are going to be something that will perform well and I can take anywhere. They will really be like beater knives but I do want them to be actually decent. I put mercer and Kai wasabi in the title because they have decent knives in the Japanese shapes which I prefer.

2011年1月18日 · A bit of background, I own some chef's knives, and I want to try something totally different, I have a wusthof, a Henckels, a Victorinox, Tor-rey, Tramontina, (these last two are latin battlehorses comparable to Dexters and Victorinox quality) a KAI, a Dexter, an Ojeda (A locally made knife from a little town named Sayula, and is great, but so ...

2016年9月19日 · Secondly, aside from the likelihood you've made a bit of a mess of the edge at this point, these are cheap unexceptional knives, this one is possibly reject grade on top of that. Look through some posts, check out the recommended sharpening videos, buy one of the cheap recommended stones if you don't already have it, practice some more on this ...

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2009年9月14日 · For an inexpensive way to go, I would really recommend the Kai "Wasabi" line- the handles are plastic but the blades are excellent- the equal of many much more expensive knives. They now have a black-handled 8"chef's knife which is a real gem- I like mine almost as much as my MAC.

2012年11月6日 · I'm playing around with the ohh so common transitioning from western (German) knives to Japanese knives. I've handled some Shuns and Macs, and was keen on the weight and feel of a Shun Classic 8" chef. I have one of the cheaper Kai Wasabi 8" chef, and use it as my line knife at work, as I don't mind so much that it gets abused a bit.

2011年1月29日 · It is a KAI Wasabi single-bevel knife. It is super rigid, cost like ten dollars from the Home Goods store, and I got two of them - One for home and one for my knife roll. Just use it as a utility knife. It's handy. The only knife I have with a rubber? handle. It's just a tool that does what I don't want my chef or pairing knives to do.

2011年1月30日 · Obviously there is scope to upgrade the collection of knives: the 13cm and 15cm knives are too wide for their length, and replacing them with a 15cm petty would likely be an improvement; the 21cm slicers are too short, and a 27cm slicer would probably be better; and a 24cm chef's knife would do more, provided it weighed no more than the 20cm ...

2016年1月31日 · So I have been looking for a nice j knife gyuto for around $200 and have since learned about the Masakage line of Knives from CKT, the Shimo one in particular. The videos and reviews so far have been overall very positive, just wanted to see if any of you have had personal experience with these Knives! Thanks!