Anyone Use Nenox Knives?

[MarquisMagic]

Anyone use Nenhoni Nenox knives? Comments?

 

[Christobevii3]

Those look really nice, wayyyy out of my pay grade though. I've had really good luck with the knives in the $100's range at japan wood worker. If you dont care if they are stainless the blue steel knives are as good as any of my higher stainless knives.

 

[itsstillmatt]

Way too expensive for what they are.

 

[ama]

Originally Posted by iammatt

Way too expensive for what they are.

+1

 

[MarquisMagic]

Comparable choices, then, at a lower cost???? (No, not just your favorite knives, but ones that are equal to Nenox performance, construction and quality at a lower price point). Thanks.

 

[Infrasonic]

^^ It depends on your usage. I'll assume your not cooking in a professional environment, so why would you need anything other than a sharp knife that retains its edge and is comfortable/balanced in the hand? (Obviously this is SF where spending silly money on things is almost de rigeur

)

There are several threads where knife value/performance (brands) have been discussed.

 

[MarquisMagic]

Unfortunately, none of them actually discuss Nenox knives...which is why I posted this inquiry.

 

[itsstillmatt]

Originally Posted by Infrasonic

^^ It depends on your usage. I'll assume your not cooking in a professional environment, so why would you need anything other than a sharp knife that retains its edge and is comfortable/balanced in the hand? (Obviously this is SF where spending silly money on things is almost de rigeur

)

There are several threads where knife value/performance (brands) have been discussed.
Nenox is actually pretty clear that their knives are not suitable for a professional kitchen. They are way too delicate for that. They are pretty much vanity knives, and the excess "performance" lies in how beautiful the handles are. MM, what exactly do you want to know about performance? Knives perform as well as the person using them, and the Nenox are no different. They are beautiful, though. Especially the Corian.

 

[medwards]

Originally Posted by iammatt

Nenox is actually pretty clear that their knives are not suitable for a professional kitchen.

While I believe that's true for their S1 series knives, I do not think that holds for their G type blades. One of the challenges in discussing these knives is that Nehoni is rather vague about the steel it uses in various models. That said, the Nenox knives I have seen have been beautifully made, the fit and finish excellent, and the feel -- to my hand at least -- exceptionally comfortable and well balanced. I must confess, however, that I have not actually used one.

 

[itsstillmatt]

Originally Posted by medwards

While I believe that's true for their S1 series knives, I do not think that holds for their G type blades. One of the challenges in discussing these knives is that Nehoni is rather vague about the steel it uses in various models. That said, the Nenox knives I have seen have been beautifully made, the fit and finish excellent, and the feel -- to my hand at least -- exceptionally comfortable and well balanced. I must confess, however, that I have not actually used one.

I've used them, or at least tried them. They are fine. They are, surprise... knives. Perhaps I am not able to discern all of the nuances about knives that others can.

 

[Cary Grant]

Originally Posted by iammatt

Perhaps I am not able to discern all of the nuances about knives that others can.

How many backs have you stabbed? That is the true path to enlightenment of the blade.

 

[HgaleK]

Originally Posted by medwards

While I believe that's true for their S1 series knives, I do not think that holds for their G type blades. One of the challenges in discussing these knives is that Nehoni is rather vague about the steel it uses in various models. That said, the Nenox knives I have seen have been beautifully made, the fit and finish excellent, and the feel -- to my hand at least -- exceptionally comfortable and well balanced. I must confess, however, that I have not actually used one.

At some point a knife becomes simply a knife. As regular dudes, we'll probably never push most knives even close to their limits when using them properly. Most people can't take advantage of a supersteel in such a manner to differentiate it from a good one anyway (ZDP-189 vs. VG10). If you buy, buy because you want it, not because it represents any quantifiable value at the price they're offered.

 

[SField]

I like it, beautiful knife and a pleasure to use. My technique is such that I prefer extremely sharp knives rather than clunkier things which works extremely well for some people. I think it has to do with how you use your knife. For me, I barely even hold the thing and use as little exertion as possible for any task.

Don't know if I'd recommend this to home cooks... that's a lot of money for a knife unless you're super into that kind of thing.

 

[djblisk]

Not to bring this back up but I my buddy (sushi chef) was just at nehoni in tokyo and was able to get me a S1. I didn't go for the bone handles since the price is extremely high but went with the wood handle. Does anybody want a review when I receive it?

 

[JjasonL]

i have a few Glestain knives that i use at my house and theyre great! and i use a whetstone to sharpen them every few months