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Kamikoto Knives Review ($1,295) & Giveaway

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Kamikoto Knives Review ($1,295) & Giveaway Kamikoto Knives Review ($1,295) & Giveaway

Kamikoto Knives Review ($1,295) & Giveaway






Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.
This is a review of the Japanese Kamikoto knives, including both PROs and CONs. We’ve been using the set of 3 Kamikoto knives (retail $1,295.00) for the past 3 weeks on a daily basis.
Kamikoto Knives Review
We’ve been testing many high-end kitchen knives this year (and last year, too). With a steady stream of new knives coming into the Steamy Kitchen, we’ve been rotating every week. When a new knife set arrives, the current set heads out the door to a deserving culinary student or local non-profit kitchen.
But this is a set that I can’t bring myself to part with.
Kamikoto knives are handcrafted in Japan, from high-quality steel from the Niigata ??? prefecture. Niigata knife-making history goes back over 800 years, their blacksmiths use a secret combination of metals to forge the strongest, sharpest knives in the world.
The Kanpeki three-knife set includes a 7-inch Nakiri meat cleaver, an 8.5-inch slicing knife and a 5-inch utility knife. The Kanpeki set retails for $1,295. *Note the measurements are the length of the blade, not the length of the entire knife.
Kamikoto Knives Detail

Kamikoto knives are made from the highest quality Niigata Steel from Japan. Each Kamikoto knife is precision-balanced and weighted.
PRO: The knives are balanced, they are heavier than many of my German-made knives, but the blades are slender, giving the knives a precision feel without being flimsy.
According to the company, “In the Kamikoto forge, steel is heated up to 1050°C for three hours and annealed at 200°C for two hours. This strengthens the steel and diminishes the flexibility of the blade ? to ensure the knife keeps its edge for longer.”
CON: Kamikoto knives are single-beveled (sharpened on one side), which is typical of Japanese-made knives. This may be more difficult for you to sharpen, as nearly all German-made knives are double-beveled.
Kamikoto Steel Hardness

The harder the steel, the longer the edge stays sharp, however the more brittle the knives. Most Asian knives have a Rockwell rating of 60-61, with a preference for thinner, harder steel made for slicing vegetables, seafood and cutting meats into small pieces for stir fries. Slender, harder blades are more nimble, razor-sharp, but will chip and break if dropped on hard surface. Asian knives must be hand-washed, dried immediately, and handled with care. Harder steel means better edge retention, but will take longer to sharpen. Don’t use Asian style knives for whacking through bone (use a heavy Asian meat cleaver instead.)
German blades are generally thicker, heavier, not as hard, with HRC of less than 58. They are able to cut through big roasts, thick vegetables and can cut through bone, tough-skinned, etc. Softer blade material means easier to sharpen, but the edge ...


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Fuente de la noticia: steamykitchen
Fecha de publicación: 09-04-2017 21:31
visto: 3

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