We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu May 09, 2013 1:44 pm
I'm looking into buying this little budget knife.http://www.chefknivestogo.com/dojogyuto180mm.html
Please tell me what material is the handle made out of?
Also, I am a bit afraid of chipping with this type of steel.
Have you hand any returns/problems with chipping for this knife ?
All the best
Thu May 09, 2013 1:46 pm
Pakka wood is the handle.
All hard steels are more prone to chipping and they vary based on the elements and how the steel is heat treated. We don't sell a ton of these but I don't get chipping complaints on them.
Thu May 09, 2013 2:40 pm
most chipping is caused by user error, users of harder and thinner knives that get chips usually just don't know how to handle these knives. takes practice, a little know how and some care to keep yourself from chipping your knives.
Thu May 09, 2013 3:25 pm
Take care in not hitting bone and use a wood edge or end grain cutting board, no hard plastic, glass or bamboo, and you will be fine.
Fri May 17, 2013 2:42 pm
Taking care of a Japanese knife consists of a few things: No frozen food, no bones, and don't use it like a screwdriver or pry-bar.... EVER!!!
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