Going to test out the Kai Wasabi.

[captain spaulding]

I could not resist. I love my Shun pairing knife so figured I would try out the Wasabi line as it is very reasonably priced. I'm excited to get this one. 


http://www.amazon.com/gp/product/B000YL4NYY/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

[captain spaulding]

I guess no one likes kitchen knives. 

[Higgins617]

I'll definitely read your review, but the closest thing I've had to using a kitchen knife lately is cutting Irish bread with my Buck.

[captain spaulding]

I'll definitely read your review, but the closest thing I've had to using a kitchen knife lately is cutting Irish bread with my Buck.

Sounds like you need some kitchen cutlery then. 

[Higgins617]

I'll definitely read your review, but the closest thing I've had to using a kitchen knife lately is cutting Irish bread with my Buck.

Sounds like you need some kitchen cutlery then. 

Well I'll be standing by to hear your thoughts

[captain spaulding]

I just received the knife and first impressions are great! I might have to plan dinner around getting some veggies to cut to test it out. 

[zoidberg]

Excellent. Keen to hear your thoughts on it. 

[Lynn LeFey]

Sorry I didn't see this thread earlier. I'm interested. Keep us up to date. 

[captain spaulding]

I ended up eating dinner at my brothers house so no testing tonight, but possibly tomorrow.

[captain spaulding]

I got to use it briefly today. First actual use impressions are very good. I love the handle shape as well as the blade shape. It came razor sharp at 15 degrees per side. The grind is perfect. I only used it to cut some green onions and a avocado. It handled both with ease.

Now for the bad. I knew coming into this knife it was a very high carbon blade. I read about people complaining about rust. I figured people were not drying them properly or something along those lines. Well after just the first use I noticed the blade starting to patina where the avocado and onions touched the blade. I literally used it to cut, ran it under water, ate, then washed the knife. A total of maybe 10-15 minutes of exposure to the food. That is not a unreasonable amount of time. Some times I will be actually using a kitchen knife for longer than that. I guess a patina is better than rust. I mean a patina is a type of rust, but you know what i'm saying.

[Aloha]

I have a 20 plus year old cleaver thats high carbon and yes the "patina" is pretty quick when cutting certain foods.  I dont mind it personally but if you are fussy about your kitchen cutlery then SS is best. 

You do your fair share of cooking huh?  I had proper chef's knives back when I was cooking professionally but sold off darn near everything.  I have a few knives but nothing I cannot do with cleaver.     

[captain spaulding]

I have a 20 plus year old cleaver thats high carbon and yes the "patina" is pretty quick when cutting certain foods.  I dont mind it personally but if you are fussy about your kitchen cutlery then SS is best. 

You do your fair share of cooking huh?  I had proper chef's knives back when I was cooking professionally but sold off darn near everything.  I have a few knives but nothing I cannot do with cleaver.     

I don't mind patina at all and actually like the look of most patinas. I was just surprised how quickly it happened. I guess it makes sense though as when I did a forced patina on my Opinel it only took about 15-20 minutes of mustard.

I cook quite often. 

[Lynn LeFey]

Oh... man... I'm WAY too lazy to own high carbon steel. 

[captain spaulding]

Oh... man... I'm WAY too lazy to own high carbon steel. 

 

[Lynn LeFey]

While it's funny, it's true. I left garlic on my main cutting knife yesterday. I don't think a non-stainless blade would have appreciated that.

I also left that same garlic in my garlic press. if it hadn't been non-stick, I probably would have had to pitch it.

I have no idea how I forgot that bit of clean-up. 

[jekostas]

Got a picture?

The Wasabi does look like an interesting line from Shun.  I'm surprised your knife "patina'd" so quick given the chromium content in the steel.

[captain spaulding]

While it's funny, it's true. I left garlic on my main cutting knife yesterday. I don't think a non-stainless blade would have appreciated that.

I also left that same garlic in my garlic press. if it hadn't been non-stick, I probably would have had to pitch it.

I have no idea how I forgot that bit of clean-up. 

Stick with what works for you then.  The Victorinox chef knife is nice. 

[captain spaulding]

Got a picture?

The Wasabi does look like an interesting line from Shun.  I'm surprised your knife "patina'd" so quick given the chromium content in the steel.

I was going to take a few today while cooking, but with raw beef hands I didn't really want to mess around with taking pictures. Ill try to get a few tomorrow.

Don't get me wrong. The patina isn't that bad. but I can see it changing real quick. The more I think about it I actually want it to patina now and I was thinking about doing a tiger striped forced patina on it now, but will probably just let it get a natural patina.

[captain spaulding]

Took a few quick pictures. Also took a few to show the forming patina after the first use. Sorry if the pictures suck. Most are just to try and show the patina.