Steel Recommendation

[7x57mm@gmail.com]

What Japanese steel/knife brand is close to German steel HRC? Why? Investigating a malleable Japanese blade steel to handle things that “most” Japanese steel should not see (bones, semi-frozen proteins, woody stems etc). This will be used by a young, budding new cook. Or, should I just purchase a Victorinox as a good starter knife?

[aporigine]

I would say something like Sakai Takayuki inox comes close. They’re a bit harder (58-60 Rc) than a Henckels. They’re also >2x the cost of a Vic. I’d go Swiss on this one.

https://www.hocho-knife.com/sakai-takayuki-inox/

[7x57mm@gmail.com]

I would say something like Sakai Takayuki inox comes close. They’re a bit harder (58-60 Rc) than a Henckels. They’re also >2x the cost of a Vic. I’d go Swiss on this one.

https://www.hocho-knife.com/sakai-takayuki-inox/

Roger that

[gladius]

Also consider MAC Knives <<.

[Jeff B]

Anything in AEB-L or one of it's equivalents should serve a new cook well. It is a very tough steel that takes a very fine edge with much better edge retention than any european stainless. I use a gyuto in AEB-L steel to trim spare rib racks St. Louis style and other butchering tasks and never worry about bones or cartilage. I've used it on "semi" frozen foods too without incident.