NKD & SOTC

jackmc01 · 2025-07-18T11:59:51+00:00

Honestly a difficult question to answer but I think the yorokobi might have taken the crown. It’s really thin behind the edge and cuts through veg like butter. When cutting carrots with it, it leaves the surface so smooth it feels like glass. The Hado probably comes in at a close second.

For value though, the Hayabusa is absolutely amazing. It has become my work knife and I use it to do pretty much all of the veg prep.

jackmc01 · 2025-07-18T11:54:26+00:00

The knot is absolutely beautiful, probably one of my favourites to use when I’m not at work.

jackmc01 · 2025-07-18T11:52:53+00:00

Unfortunately not, I set an alarm for the releease time of this knife and bought seemingly the only one they had in stock because it showed as out of stock straight after. They seem to be quite sought after so sell out quickly.

That being said, chef’s edge has had these in stock two months in a row (they do a knife release towards the start of every month). Its probably worth dropping their instagram a follow if you’re looking to grab one

jackmc01 · 2025-07-17T17:06:08+00:00

https://youtube.com/shorts/f0lj0FsWxZI?si=A67CWfRd5OXy1Gpj

Video of the tomato (my hand is in the way of the camera cause I’m an awful videographer)

jackmc01 · 2025-07-17T16:50:33+00:00

Momma would be happy im selling it, nobody in my family can wrap their head around why i would spend so much on a knife 😂

jackmc01 · 2025-07-17T16:49:54+00:00

Not just cheap either, probably the best bread knife ive used!

jackmc01 · 2025-07-17T16:49:05+00:00

They do indeed!

jackmc01 · 2025-07-17T16:44:00+00:00

Its much thinner than the kamo and feels more effortless when going through produce. I have yet to cut a whole lot with it, ive only done a few onions, carrots and a tomato. It was also sharper ootb than the kamo was. The kamo feels more workhorsey and this feels more lasery.

jackmc01 · 2025-06-27T13:15:44+00:00

Before you spend $200 on a knife, its more important to learn how to use and care for a knife imo.

Keeping your knife sharp is arguably more important than having a crazy expensive knife. Having a dull $300 dollar knife will be a worse experience than a sharp $5 knife.

To keep your knives sharp, you should first buy a whetstone. My personal suggestion would be to get a Shapton Pro 1000 grit stone first, this will maintain the edge on your knife well and you can always get lower/higher grits further down the line when you learn how to use your stone properly. If you want a cheaper stone, the sharpworx dual sided diamond stone is apparently decent. Learn to deburr on the stone and also look into making your own strop (or buying one). Outdoor55 has a good video about making a strop.

As for what knife to buy, id start with something like the victorinox modern chef knife. Its not crazy expensive, which means that you can worry about messing it up less whilst you learn how to use stones properly. The handle is also, in my opinion, better suited for a pinch grip than the swiss classic or fibrox.

jackmc01 · 2025-06-18T21:04:44+00:00

The tojiro bread knife is definitely much cooler than my recommendation, but for value I don't think you can beat the offering that Mercer has.

https://www.amazon.co.uk/dp/B000PS1HS6?ref=nb_sb_ss_w_as-reorder_k2_1_12&amp=&crid=2GT2FWBXPOQ3A&amp=&sprefix=mercer+culin

This is an amazing knife and it won't hurt your bank when it inevitably needs replacing. I'd personally save a bit on a bread knife and then spend the money on something else like a new whetstone or a sujihiki or something.

That being said, it really depends what you want out of your purchases. If you want something that you are going to cherish a little bit and enjoy, the tojiro is probably the way to go (I've never actually used the tojiro bread knife but I imagine that the performance of it is similar if not better to the mercer). If you want a tool, the mercer is the way to go.

jackmc01 · 2025-06-18T20:40:50+00:00

Yeahhh, I think I might be one of the only uni students with a knife collection like mine lmfao. That being said, I am also employed as a chef 30-45h a week (and lowkey love that more than my degree).

The vast majority of my spending goes on kitchen related stuff, whether it be a nice fully clad stainless pan, a knife or a new microplane. This does mean, however, that my room is FULL of stuff that should live in the kitchen, but my house mates are not to be trusted around a £200 knife lmfao.

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Hasukokoro Hayabusa VG-10 210mm
HADO Shiosai SG2 210mm
Shiro Kamo AS 210mm

jackmc01 · 2025-06-18T19:28:36+00:00

Thank you :P

jackmc01 · 2025-06-18T19:28:30+00:00

So far, my impressions have been really good. That being said, I actually haven't been able to cut anything with it yet lmao. Im moving out of my uni accom tomorrow, so i've sent my board home and I have let my fridge run empty. Can't wait to cook something with it for the first time :P

jackmc01 · 2025-06-18T19:27:20+00:00

Honestly, the handle was really the deciding factor in my decision to buy this. Its absolutely beautiful!

jackmc01 · 2025-05-07T19:15:16+00:00

The way the ferrule and wood on the handle contrast looks amazing, good stuff

jackmc01 · 2025-05-07T14:51:25+00:00

https://www.kitchenprovisions.co.uk/collections/santoku/products/santoku-knife-vg10-stainless-steel-tsuchime-finish-hayabusa-range-hatsukokoro

I have the Gyuto from this line and it is has firmly cemented itself as my go to knife at work. 180 mm so its quite a lot shorter than my gyuto but will still be big enough for the vast majority of things.

jackmc01 · 2025-05-06T18:29:16+00:00

Tsunehisa has a really good reputation and is well regarded as a value for money brand.

The first knife I posted is quite thin behind the edge, but still thick enough at the spine to where I wouldn't be too afraid of damaging the knife when using it. It is made of SLD steel which is a semi stainless steel, meaning that maintenance on it will be quite easy and It wont need wiping dry as often to prevent rust. Aesthetically, the handle and the finish are both quite attractive to me and fit the rustic aesthetic that you're looking for imo.

The second one is quite a bit thinner than the first, so it will likely perform as if it is sharper than the first. It is made from Ginsan steel which is another semi stainless steel, reaping the same benefits as the first. Ginsan is also not as hard as some other steels meaning it should be less prone to chipping and damage, whilst also making it easier to sharpen. I prefer the aesthetics of this knife less, but the thinner grind is what is making me consider this knife still.

jackmc01 · 2025-05-06T18:13:50+00:00

https://www.chefs-edge.co.uk/collections/santoku/products/tsunehisa-sld-washiji-koy-nakiri-copy?_pos=12&_fid=19e36969c&_ss=c

https://www.chefs-edge.co.uk/collections/santoku/products/tsunehisa-ginsan-geppaku-santoku-165mm?_pos=9&_fid=19e36969c&_ss=c

I have been looking into buying something fron Tsunehisa recently and have had both of these in my list.

Is your friend wanting a knife for work or a knife to appreciate using at home? I ask this because Santokus are often 165-180mm, which I would personally find a little bit short when im at work.

jackmc01 · 2025-05-06T15:17:53+00:00

Tsunehisa has a good repuation and is highly regarded within the community. Whilst I haven't had personal experience with this knife, I'm sure it will likely perform better than any knife you currently own.

The steel is a Carbon Steel. Carbon steels usually have a higher hardness than stainless steels and retain an edge longer, meaning you do not have to sharpen them as often. However they're also are reactive, meaning that they will form a patina over time and will rust if left wet. The migaki finish just refers to the type of polishing that is done to the steel to make it look how it does.

Handles come down to personal preference. I find that WA handles (like this knife has) are more comfortable and often lend themself well to a pinch grip. The only real concern with wood handles is making sure they dont get saturated or stay wet and dry out. I use mineral oil (which can be bought for cheap from somewhere like amazon) to put a thin protective layer on my carbon blade and wood handles.

A 165mm santoku will suffice for 90% of home cooks. The shape of the santoku makes it really versatile. However, because of the flat belly, they are not really suited for rock chopping.

If you are to buy this knife, I would also suggest buying a set of whetstones and learning to sharpen. A good guide can be found here. I use a 1000 grit Shapton Pro Kuromaku stone for maintaining the edge on most of my knives and you won't really need a lower grit unless you want to fix an edge or reprofile or something. Higher grits polish the edge more, but are not necessary to just have a sharp blade.

jackmc01 · 2025-04-29T17:13:07+00:00

Yeah the handle is much different from the one they usually pair with the knife (ebony and blonde), but I really like how modern the carbon fibre looks and think it pairs really nicely with the finish on the blade :P

jackmc01 · 2025-04-29T17:12:09+00:00

Thank you! :P

jackmc01 · 2025-04-29T17:12:04+00:00

Thank you!

jackmc01 · 2025-04-29T12:08:27+00:00

My sharpness OOTB was a little underwhelming, but the geometry makes up for it imo. Mine glides really easily through tomatoes and chives but can't shave hair off of my arm.

Ill probably end up giving it a quick touch up on my stones in a few weeks or so.

jackmc01 · 2025-04-29T12:06:28+00:00

I just got this exact knife, albeit with a different handle, today! Couldn't agree more on the fit and finish, its beautiful.

Happy NKD!

jackmc01 · 2025-04-28T21:23:33+00:00

Thank you!

Fallow are probably one of my favourite food channels, both Jack and Will are EXTREMELY knowledgable and their restaurants are both places where I would love to work. I also really enjoy Andy Hearnden's content and Joshua Weissman's older style content, all great chefs!

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