SAK Limited Edition Damascus Kitchen Knife

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Speedo66

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Six hundred dollars is excessive when lesser priced alternatives are available.

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Damascus patterns are pretty, but they don't cut any better than plain.

Plain Cleaver

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Damascus Cleaver

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Wonder who is forging those for Victorinox.

If Victorinox is not claiming "made in Switzerland" for the steels and the knives, then I will claim, the damascus is made in China. You probably know better, but I have read even the Japanese have off shored their knife production to China. Used to be, in the 1990's up to 2000, that the best knives around were made in Japan. According to this paper, Japanese export of knives to the US peaked in 1994.
 
The ad says Swiss Made, but if their trade laws are as porous as ours are, sometimes the finished product can claim to be made in the country where they finalized assembly, including imported parts.

A domestic motorcycle company here uses many Japanese components, including forks, shocks, gauges, most of their electronics, etc., even carbs before they went FI, but still claimed "Made in the USA".
 
I have been told that a lot of damascus blanks and blades are coming out of Pakistan these days. I have seen some spectacular stuff, which it is difficult for me to believe has any connection with that part of the world, but they seem to be getting better.
 
The ad says Swiss Made, but if their trade laws are as porous as ours are, sometimes the finished product can claim to be made in the country where they finalized assembly, including imported parts.

A domestic motorcycle company here uses many Japanese components, including forks, shocks, gauges, most of their electronics, etc., even carbs before they went FI, but still claimed "Made in the USA".

You don't mean the one in Milwaukee? The one where half the bike is metric and the other half is sae?
 
If that's real damasteel then thats some pretty expensive Steel. I've used it before and it's some pretty nice stuff
 
Probably just me but Santoku blades are seldom used in my kitchen. Much prefer regular chef's knives, boning knives and paring knives for kitchen cutting. So, not even tempted.
 
I will second that notion. Santokus can be useful, but we prefer the chef's knives or the Chinese vegetable knives for the work we do.
 
I like it a lot. But there's no way I'm spending that much money on a knife without knowing what kind of steel is used in the blade. In fact, to be brutally honest, given my history of knife buying to date, I must admit that there is at least some small chance that I'm too cheap to spend that much money on a single knife, regardless of what steel is in it.
 
In January I passed through the airport in Frankfurt Germany, where one of the shops had an extensive SAK collection on offer. I saw several knives branded with SAK logos, including kitchen knives.

i looked at some but they were 300 euros or so. They seemed as well-made as you’d expect. Way too spendy for a souvenir.
 
I have been told that a lot of damascus blanks and blades are coming out of Pakistan these days.

Not any that anyone would use for a real knife. As you surmised there's little reliability on materials in those. Folks that want to put together a flashy letter opener can pick them up cheap, but...
 
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