Cangshan Yari series - 2 Damascus knife set - $99

Most, if not all, items are cheaper in store. This is just standard pricing.

If you want some knives that just look nice then this is for you. If you want those that you enjoy using for cooking then looks elsewhere.

SamG852 wrote: ↑ Most, if not all, items are cheaper in store. This is just standard pricing.

Yes, because online costs having shipping built in, but that doesn't mean it isn't worthy of being posted as a hot deal. I don't know kitchen knives, but perhaps the OP can elaborate why it is hot.

Quentin5 wrote: ↑ How about those Cutco ones you sometimes see kiosks for at Costco?

Are you asking about what a good inexpensive function over form knife is? The Victorinox 8" Fibrox Pro chef is always going to be the answer. Goes on sale for $40 or so pretty regularly (it currently isn't, but I see the 9" is currently $46 on Amazon) and if you want something a bit fancier they sell the same blade with a wood handle.



It won #1 chef knife under $75USD last year, a title it's held since the early 90's

On a microscopic structural level the steel is simply on another level - other manufacturers can't make a blade as high quality at the same price point

Edit: Pair any knife you get with the Chef's Choice Trizor XV knife sharpener that goes on for $99 at Costco. A cheaper knife and a great sharpener is a much more functional choice than an expensive knife and a cheap sharpener

Quentin5 wrote: ↑ That is kind of what i am asking, i know little about knives so i don't know the difference between a $40 or $00 knife or what price point is the best balance of price vs performance/longevity.

I added an edit about getting the sharpener than Costco has on special

I personally run 3 separate 8" chef's knives - a thin blade for fine work I picked up at Chinese dollar store in Vancouver, the Fibrox Pro which falls in the middle, and a Kitchenaid Professional series 20cm chef, which I believe was manufactured for them by Zwilling, though don't quote me on that. Depending on the task I usually grab the Fibrox or Chinese knife, with the heavier KA Pro coming out for things like breaking down a chicken. I chose the KA Pro over a Zwilling Twin as my heavy knife because the bolster on the Zwilling was too large, making it harder to sharpen

https://www.walmart.com/ip/KitchenAid-P ... /903026521

A good starter knife set is going to be a 8" chef knife, a bread knife, and a paring knife. Those three will get you through the majority of tasks without you feeling like you need to own something else. Get a good chef knife and a good sharpener and you can use whatever thrift store knife you want for paring, and just remember to only use your bread knife on soft cutting boards because you don't want to go through the hassle of sharpening a bread knife

Knife sets in blocks are often a waste of money because you aren't going to use all the knives the block comes with

SizzleChest wrote: ↑ Yes, because online costs having shipping built in, but that doesn't mean it isn't worthy of being posted as a hot deal. I don't know kitchen knives, but perhaps the OP can elaborate why it is hot.

It's not on sale. They've carried those for quite some time. I can't see how that would fit within the context of a "hot deal", but to each their own.

I couldn't agree more. Obviously, there are different levels of knives. For some, it is a hobby and a collection (I personally have been collecting expensive Japanese knives) but in terms of actual functionality picking up the Victorinox along with that Trizor Edge sharpener is the best value out there by a mile.

I know many people who bought one of those knife kits 5+ years ago, never had them sharpened, and then wonder why cutting anything is a huge pain. A cheaper sharp knife will always perform better compared to a dull expensive knife. The higher up on the food chain you go, you usually get an edge that will last longer and/or improved appearance. I think Knives are one of the best examples of diminishing returns out there, so you need to ensure you are aware of why you are spending more money and be happy with it!

SamG852 wrote: ↑ It's not on sale. They've carried those for quite some time. I can't see how that would fit within the context of a "hot deal", but to each their own.

Well, if there is any retailer out there whose regular price could still be considered hot compared to the rest, it would certainly be Costco, but I have no idea if this the case with this particular item.

Quentin5 wrote: ↑ How about those Cutco ones you sometimes see kiosks for at Costco?

The Cutco knives are overpriced garbage. Don't buy them

Victorinox Fibrox for a cheap but good option, easily sharpened, or you can go with Japanese steel through other sources.

I saw these the other day and thought ...damn....those look like Miyabi 5000FCD's knock-offs.......

Badder wrote: ↑ If you want some knives that just look nice then this is for you. If you want those that you enjoy using for cooking then looks elsewhere.

Not a knife person by any stretch, but these look nice - the Damascus blade is a beaut and they have a good weight to them...and costco sells them which means they got to be decent. I did a quick compare online (not just costco) and figured it's the lowest price currently.
Is this set not a good buy at $99? Was it ever cheaper?

AncientWords wrote: ↑ Are you asking about what a good inexpensive function over form knife is? The Victorinox 8" Fibrox Pro chef is always going to be the answer. Goes on sale for $40 or so pretty regularly (it currently isn't, but I see the 9" is currently $46 on Amazon) and if you want something a bit fancier they sell the same blade with a wood handle.



It won #1 chef knife under $75USD last year, a title it's held since the early 90's

On a microscopic structural level the steel is simply on another level - other manufacturers can't make a blade as high quality at the same price point

Edit: Pair any knife you get with the Chef's Choice Trizor XV knife sharpener that goes on for $99 at Costco. A cheaper knife and a great sharpener is a much more functional choice than an expensive knife and a cheap sharpener

Where should I look for the Victorinox 8" Fibrox Pro chef for $40?

LOOSEWHEEL wrote: ↑ I saw these the other day and thought ...damn....those look like Miyabi 5000FCD's knock-offs.......

Thats exactly what they are. other cangshans i've seen are knockoffs of the wusthof ikon classic, no way to compare the craftsmanship however. in the myabi the center insignia is hand hammered into the handle and the powdered steel they use is pretty cool specifically on the fcd5000, it's hard and sharp but still has a bit of flexibility. i own the fcd500 in a 5.5 inch petty knife size and think it's nice, not sure about these cangshans.

I have a bunch of decent quality knives (like Global), but one of the best for the bucks is still a Kiwi knife i've bought in Chinatown for 10$. Honestly it's quite incredible for the price. I think you can find them on Amazon too. They stay sharp for a longer time than most of my knives.

I bought it 10+ years ago so the quality might have changed.

IMO, it beats the Victorinox which is supposed to be one of the best budget knife

Actually a Chinese style cleaver is the most versatile knife and one knife to rule them all... If you're into using Chinese style cleaver. Technique and practice is the most important factor when using a Chinese style cleaver as a general kitchen knife. It can't do everything, but it's very close. Sometimes, you can really find diamonds in the rough when it comes to Chinese style cleavers and be "in the know" to tell which ones are good. Chinese style cleavers don't have the bling and cachet of chefs knives like Victorinox, Wustof, Zwilling, Shin, or Miyabi, for example.

Buying a decent knife from a reputable brand is important as a starting point, but the most important factor is care and maintenance that determine the long term performance and longevity of the knife. If one is only buying knives to show off for the look or a block set just for show, then these knives will work nicely for that purpose. Not saying they're bad knives, but they have no track record at all and they look suspiciously similar to Miyabi knives if you squint at them or from a distance. I don't believe they're trash since Costco sells them, but they're not the best either. However, Costco does have a generous return policy...

I actually got a Zwilling 4-Star starter set myself (not from Costco) and they are sharp knives that I really enjoy using. I should be sharpening them again very soon. Been quite lazy lately. Thank goodness they keep an edge pretty good.

All you need is a whetstone and a proper sharpening technique (that comes from practice) to keep your knives serving you faithfully for years. Always wash your knives by hand. Never throw them into the dishwasher! That's a massive pet peeve of mine is when people put their knives into the dishwasher which ends up destroying both the blade and handle quickly. The blade will rust and the harsh detergent will eat through the sharp edge quickly since it is the thinnest and weakest point. If it is a wood handle, then the finish will be burned off by the detergent and you're left with a raw wood handle which will degrade quickly by being wet. There goes a perfectly good knife...

At $99, this knife set may be a good gamble depending upon Costco's return policy.

I found the low end Changshan knife kits (39.97)are much sharper than my $200 zwilling J.A pro.