First place: ten-day brand kitchen knife
199 USD.
Say ten days at the beginning, because ten days is basically the most popular. The meaning of "ten days" is actually the core of Shihuai cuisine, that is, regardless of the type and style of dishes, we should use the best raw materials in the four seasons to make the dishes that are most suitable for diners. Simply put, this brand pays attention to "strength" rather than practicality, and so does its positioning. Although it is owned by Yin Beikai of Japan, it is only aimed at foreign customers. Its series has various styles of designers, some are easy to use and some are fancy (the most wonderful thing is Ken? Onion cooperation model), because its middle-grade material is VG 10, and high-grade models such as Fuji or RESERVE also have SG2, so the performance of the knife is no problem. In terms of completion, it is also a leader in mass production brands, but the price is high, except for CLASSIC and SORA series, others are not cheap. Personally, I recommend the Edo series most, but it has been discontinued and I have to buy it myself quickly. All-steel VG 10 knives are rare now.
Second place: Tojiro brand kitchen knife.
149 USD.
The popularity may be greater than that of Xunzi, because there are shanzhai everywhere. The biggest feature of Tojiro is its extremely affordable price. According to the per capita income of about 300,000 in Japan, a kitchen knife costs 5-6,000 yen, which is already very affordable. Tojiro has many proprietary technologies, such as DP steel clamping, which is now made of VG 10. As for the popular SD series, it can be considered as the current entry-level molybdenum-vanadium alloy steel. Tojiro is the largest Japanese manufacturer of machine-made kitchen knives. He is making almost all Japanese, western and Chinese knives, and the production capacity is amazing. I had face-to-face contact with their president, and it was still very polite, not the feeling of a serious old man in my impression. The advantages and disadvantages of their products are very obvious, for example, the steel clips are always different, the blade is uneven, and the resin handle joints are often unsealed. The degree of completion was completely exploded for ten days, but he used VG 10, which was cheap, sharp and orthodox in knife shape and feel. His knife can be used by many chefs for more than ten years, and it is also very convenient to maintain. It is the most recommended brand for newcomers.
Third place: Yoyoshi /GLOBAL
16 1 USD.
This brand is actually not big. Yoshida Metal Industry Co., Ltd. is his factory, which can only be regarded as a 2-3 line factory in Japan, but their marketing is very good. Just like Xunzi, they specialize in serving overseas markets. In recent years, it has only started to sell in Lotte Market in Japan. Takashimaya or Otaru Department Store also have their physical stores, but the scale is very small. Many people know that this brand is based on an article by Zhihu, but in fact, it is only a comparison of initial sharpness. Nothing else ... I think this brand is of poor cost performance. The unified price of the main knife is 8640 yen, unified and integrated design, unified and independent steel. Because someone gave me his knife a long time ago, and it has been used and polished many times, it can be said responsibly that the steel of his knife is far less than VG 10, that is, 440C, with a hardness of about 57-58, poor edge strength and easy to roll. The profit of this brand should be considerable. They mainly sell integrated design, and the style of knives is relatively non-mainstream. Except G2 ox knife and G5 vegetable cutting, many knife types are not good, and neither are the western ones. Generally speaking, I never advise you to buy a good knife.
Under normal circumstances, the price of imported kitchen knives is relatively expensive, so many people will repeatedly "weigh" and choose the kitchen knife that suits them before buying. We can cut shredded pork, meat and fruit with a kitchen knife. The big kitchen knife is suitable for hotel kitchens, and the small kitchen knife is suitable for home use. Besides using kitchen knives, we should also learn to put them where children can't reach them. Warm reminder, after using the kitchen knife every time, you must wipe the kitchen knife with a rag.