On Sep 25, 12:05*pm, "Joe Cilinceon" > wrote:
> Dee Randall wrote:
> > Price is a little steep for me as I already have too many knives, but
> > someone may be in the market. *I wonder if it is *'good value,' as
> > most Kirkland brand products are that I've purchased.
>
> >http://tinyurl.com/5xectd
>
> > says: handmade.
>
> > Kirkland by Kai the makers of Shun
>
> > $599 s&H included
> > *a.. 33 Layer clad VG10 stainless steel blades for a sharp edge and
> > cutting edge retention
> > *b.. Ergonomically designed handle for a comfortable grip
> > *c.. Perfectly balanced
> > *d.. Hand washing recommended
> > *e.. Hand made in Japan
> > *a.. 8" Chef knife
> > *b.. 9" Bread knife
> > *c.. 7" Santoku
> > *d.. 6" Utility knife
> > *e.. 3.5" Paring knife
> > *f.. 9" Slicing knife
> > *g.. 9" Honing steel
> > *h.. Bamboo drawer storage tray
>
> Shun are very good knives and VG-10 is excellent stainless steel. With that
> said if these are made by Kai they are not Shuns as the handle shape is all
> wrong as are the blade shapes.
>
> I'm also not much on buying knife sets at all. With a set you *buy 8 or more
> knives and most you will never use. Most home cooks rarely use more than 3
> to 5 knives. The knives I would recommend are an 8" to 10" chef's knife,
> 3.5" paring knife, 5" to 6" utility knife. Now if you eat a lot of roasts,
> etc then a carving knife or if hard crusted bread then a bread knife in some
> cases could be the same knife. A 10" Chef's knife will work fine for a
> carving knife for most home cooks also. The santoku is just a shorter chef's
> knife and too small for much, but seems to be a favorite of most home cooks.
> Perhaps due to watching the Food Network. If you do any butchering then
> perhaps a good boning knive but a utility knife could do that also. I don't
> recommend steeling VG-10 as the steel is generally harder than European
> knives with less chance of the edge rolling over.
>
> --
>
> Joe Cilinceon
Good advice. My favorite knife is the Martin Yan (Yan Can Cook)
chef's cleaver. I use that for about everything but steak knifes for
cutting small stuff and, of course, steak.