That knife brand goes by a lot of different names. A lot of knife shops use it as one their house brands. Basically the maker lets the knife shop to slap whatever name on it they want.
I love love love that latticework hammer pattern. Don't need another gyuto but I've seen it with other shapes so someday soon. Handsome handle too. I think the number-one characteristic of a workhorse is just like you said, you can use it with abandon and not worry you're going to chip it or break the tip off. It's got tough steel, usually, and often some meat behind the cutting edge, maybe convexed a bit as well. I've got a cheapie Fuji Narihira honesuki with a meaty, convexed edge but it arrived sharp too. You can go through joints in the bones without holding your breath in terror. Western knives are workhorses. It just makes sense to have something that can dish it out.
Absolutely! The issue I have with most workhorse is how difficult it is to go through the food and this SLD performed like a laser but has the durability of a workhorse. I don't mind western knives. Only thing is I prefer Japanese/Swedish steel and higher hrc which unfortunately, most western knives don't have. I have found that I definitely like a higher hrc knife that is around 62hrc. It's a very nice sweet spot!
A workhorse doesn't need to be western. The tojiro dp line blows Any western workhorse knives out of the water, unless you can suggest one that you think I might not be aware of. But at work, my dp knives are the sharpest in the kitchen. My co workers use western or for Japanese knives they only have shun, and none of them come close to my dp knives
@@BetweenTwoForks Before I discovered Japanese knives I used to hate prepping carrots for soups and stews because my knives wedged like a bastard in them and it was ten minutes of every cut going bam on the cutting board bam bam bam bam bam. I didn't know the term "wedging" but I sure knew the thing. All in the past now. 😍 P.S. It's interesting to see the western companies bringing in Japanese shapes and even the harder steels-Mercer, for one, does that. From what I understand Rachael Ray had a santoku on her show years ago, said it was her new favorite knife, and that got the ball rolling.
@@mfreeman313 Hahaha the infamouse whacking sound you hear when the blade finally splits through like an axe. I experienced none of that in this SLD, it just goes right through like a laser. I'm truly impressed. I'm looking for a 240mm one to add to my daily LOL
this is made by the same company that makes the Kohetsu SLD they are all the same so if you cant find one im sure you can find the other i have the Kohetsu and it is amazing
I think they are all tadefusa right? These things are amazing. As much as it has a work horse grind. They barely wedge and cuts through things like butter. I'm still needing to add a 240mm to my set! Thanks for watching and supporting the channel! 😃🙏
Depends on what you are cutting. If you are doing some heavy duty batoning and breaking bone and etc. Full tang will likely be more durable. But if you are talking everyday cooking, preping produce and cutting meat (not through bone) a hidden tang is just as robust as any full tang chef knife.
Insisting on a full tang is one of the huge myths circulating in the knife-buying public that are essentially meaningless. Even for crazy stuff like "batoning"-bashing the knife through a piece of wood, doing the work of a hatchet-the famous Swedish Mora, which is a partial tang, holds up fine. They're tanks. Japanese kitchen knives are, hold on to your hat, kitchen knives, and the traditional style isn't full tang and they were always good with that. You might cut between and around bones, but never through them. Certain vegetables can be tough, but a full tang will not save you if you stress the edge. People pay megabucks for the traditional-handled knives from the more celebrated artisans. Just put that stuff out of your mind. It's a myth. Knife toughness comes more from a tougher, less brittle steel, and more beef behind the edge. Your technique and cutting board material are also factors. Tang not so much. Give yourself permission to let it go.
@@BetweenTwoForks oh and thanks for the video, love your content. If you ever wanna be really bold, I suggest you do the slightly over ripe tomato cut test. The skin of an overripe tomato can really highlight rhe different between REALLY sharp and 'if I look at that knife it's going to cut me' sharp. Look forward to more video, take care!!!
