More Knives Than You Can Shake A Fork At




The NSU 5825 Sofuto 4-Piece Steak Knife Set - Wasabi description says they are serrated, but the other 2 colors indicate they are not. Are the wasabi colored ones different from the coral and lotus ones?


Country of Origin please Woot, on the Lotus Sofuto set? Target shows the same set in Coral as Made in USA. Is it possible? That would be fantastic.


We’re checking on both of these issues, thanks!


Just wanted to let fellow WOOT’ers know that I bought the Core bamboo cutting boards last spring. I’m very happy with them. I’ve used each size several times & they alwasy wash up very nicely (hand wash). And at $15 ($10 + $5 shipping) they are a GREAT buy!!! I’m in for another set as a wedding shower gift.


Just wanted to share: The Shun knives are fantastic. I can not believe how sharp and well balanced they are. I purchased the 10" chef a few months ago, just got the Santoku for my birthday and purchased myself, and my parents the 7 piece set. I am in love with these knives.


I have been wanting a 8" Shun Chef’s knife for years. (I keep playing with them in Sur La Table even though I can’t afford to walk out with one.) The limited edition Shun 8" Chef’s Knife is just gorgeous! Unfortunately, the price is only just a little better than on Amazon – $284 (including S&H) vs. $299.95. Still, it’s better to buy here if you are ready to purchase now.

I’m trying to convince my family that I need one of these knives for my 38th birthday on February 19, but it’s much more than we usually spend on gifts. Does anyone at Woot HQ want to make it the best birthday ever for a great customer? :wink:


My mom just redid her kitchen and I want to get her Shun. Which set should I buy her? She cuts primarily chicken, veggies, and such. Nothing complicated or fancy.


I think knife use can be pretty personal. Have you noticed the kind/size knife she reaches for the most? That would give you your first clue.

I use my chef’s knife for about 90% of my tasks – even some I probably shouldn’t because I’m too lazy to reach for another knife. I’m a big girl (my hands are the same size as my hubby’s) so I usually prefer larger tools. However, I’m not sure I’d even go for the only set here that includes a chef’s knife, because 10" is a large knife.

I don’t have much experience with the Sontoku in the other sets, though I hear it’s a very versitile knife. I have read arguments for both the chef’s knife and the sontoku as the one knife you should have in your kitchen if you don’t purchase any other. Perhaps someone else can chime in with experience.


From what you’ve said, I would go with either of the cheaper 3-piece sets (not the more expensive 3-piece flat set). The only difference between the two cheaper sets is the kind of utility knife. If she makes a lot of sandwiches, or wants a utility knife where she can cut things and also use it spread stuff like condiments, then get the one with the wider ultimate utility knife. If she doesn’t, then get the one with the the thinner utility knife with the sharp point and more teeth. Hope that helps.


All you really need is one knife and a cleaver. The rest is just showing off.


What kind of stainless steel are the “Ginsu 10-Piece Sofuto Cutlery Set With Block” made with?

Japanese 420J2 stainless steel? as described in another Ginsu knife desc on Amazon… that looks similar to these???

This simple knife sharpener was also highly recommended along with these knifes (as the knives were very soft and needed constant sharpening) Aladdin Knife Sharpener (on Amazon for $8.62!).

Orrrrr should I stick with my original plan and get just a few knives starting with the Victorinox 40520 Fibrox 8-Inch Chef’s Knife (currently $22.95 at Amazon)?



This point gets left out of most of the knife discussions here it seems. We can easily talk about relative quality, but “best” is so personal we can’t really address it well.

Santoku is a Japanese “jack-of-all-trades”. (I’m told it translates to three virtues or three tasks.) I guess it has characteristics of three traditional Japanese knives and allows a single knife to replace the three. (I just read you don’t find Santoku knives in Japanese restaurants, but they are more common in smaller home kitchens in Japan.) For our purposes, the Santoku is smaller and more compact than a Chef’s knife but can be used for similar tasks. We have both and I’ll grab the Santoku for smaller jobs (less quantity) and the bigger Chef’s knife for larger volumes. You may also prefer one based on your cutting style. If you use a rocking motion with the tip on the board to chop you need the extra curve of a Chef’s knife. (I find) the Santoku works best with the blade parallel to the board and “push cutting”. (Sorry, if I’m forgetting the proper name for the technique. Down & slightly forward motion. I usually push cut with both BTW.)


Kyle, I agree with one or the other $200 sets, IFF your Mom would like the Santoku. (See above.)

FYI we have the Pure Komachi version of the sandwich knife and no one uses it. (It has the same profile, but has much lower finish level and is single-bevel.) I got it on sale because it seemed like a great idea. In practice we want to spread or cut and it isn’t as good at either. Close, but not completely. Beside we all tend to grab a table knife when making sandwiches.

To be fair, I imagine someone at the local deli, making 100s of sandwiches a day, might evaluate the tradeoffs differently.


You should just stick with the Victorinox. The metal on that is slightly better than 420J2 (holds edge longer, better hardened) and is the same as most Wusthof/Henckel knives.
You can get away with a smooth steel (hone) to make the edge last longer. The softer steel on the Ginsu and the Victorinox (should be in the 56 HRC range) means the edge will likely roll instead of going dull. Using a smooth steel (not grooved or rough)/ceramic (not diamond) will straighten the edge longer between sharpenings.
Simple carbide sharpeners are fine, though what they really do is rip metal off to leave a toothy edge.
If you really want to spend the $$ you should look for Chef Choice electric sharpeners (or learn to sharpen on oilstones/water stones).


at that price range, might I suggest taking a look at Mac Pro chef knife instead? :stuck_out_tongue:


A bread knife is good too if you do a lot of cakes and bread (at least 9 inches, serrated for crusty bread). Sure, a sharp chef’s might do the job, but it’d have to be pretty sharp to do it without ripping your bread/cake to shreds.


Don’t forget the Shun handle is bias towards righties.

But all you really need is a Chef’s, a paring, a bread, and something heavy duty for breaking chickens (which you don’t want to do with the VG10 Shuns, it’d put chips in the edge).


Do NOT buy the bamboo cutting boards.

Just got these from the last time they were offered, and the largest of the 3 was already split right down the middle–while still in the shrink wrap. When I took the wrap off it fell apart.

Made. Like. Crap.

Comments from the same sale show similar experiences.

Have already contacted Woot customer service. VERY disappointed.


The product may suck, but Woot does NOT. Refund received. Thank you, Woot, please keep up the good work.

I still insist that this was not a shipping issue, though–the items were very well padded, and others have complained about the split…