Anyone know about Super Chef knives?

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Jan 14, 2005
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I have a set of kitchen knives, I have no idea where they came from, they were my mothers and now I use them. On the blades it says "Super Chef" and below that "KAI-MASA JAPAN" then under that "MOLYBDENUM VANADIUM STEEL". I googled for awhile but found nothing about them. They don't seem to be great knives but at the same time don't seem like junk. They hold a scary sharp edge and I just really like them and I'd like to know more about them.

Thanks,
Matt
 
While Kai is probably best known for the Shun kitchen knives that are popular in the U.S., they are best known for relatively inexpensive kitchen cutlery. They are also know for being the parent company of Kershaw knives. The knives you have are probably perfectly competent. Sorry, I can't tell you anything about that particular series.
 
I knew I heard KAI somewhere else before. All I know is they're awesome, even if cheapo knives. If Kershaws kitchen knives are like this I need to someday get some.
 
KAI has been in the knife business for close to a hundred years. They have made some fairly basic kitchen knives for the US market under both the Kai and Kershaw labels. I've had both. They have made some commercial kitchen cutlery that looks a lot like Victorinox rosewood handled knives. I had a Kershaw knife with a rubber handle that I believe was marked as a Moly-Vanadium alloy. If you look at the Kershaw Knives website you might see some similarity in styles.

As I recall both the knives that I had were rather tough to sharpen and didn't take as fine an edge as I might have hoped. It seemed like they traded-off sharpness for wear resistance. I have found this with some of the less expensive Japanese cutlery that is labeled as Molybdenum Stainless. It has helped make molybdenum a dirty word to me when I see it on cutlery.

If you want to see a Japanese steel that takes a fantastic edge try a Spyderco kitchen knife with an MBS-26 alloy blade. Those really compete with straight razors when you sharpen them right.
 
Well these are wicked easy to sharpen, about 10 runs on the grey Crock Sticks and they're like razors. I'll post a picture when I get back from Dinner tonight! :)
 
The knives you ask about were sold by Fingerhut in the early 1980's. The set was approximately 17-18 knives without a block. The set included 8 steak knives and 1 each of a Carver, Chef, Butcher, Fillet, Boning, Paring, Bread, Cleaver and a fork. It possibly had another knife, maybe a large paring knife. The set did come with a sharpening rod. The cleaver had a slight serated edge which you don't find on modern cleavers. The knives were stamped on the handles but in time many wear off. I have never had a fillet knife as great as the one in this set and only recently saw a cleaver I semi like; a used vintage cleaver similar in design. While not as expensive and fancy as many sets, I have used this set daily for 35 years and the knives are still in excellent condition. I now have some modern high quality knives but I always revert back to this set for certain things. The bread knife is by far superior to any modern bread knife because it actually slices instead of mutilating like some with the enormous serrated edges. Unfortunately they are almost impossible to find now. I'd love to buy another cleaver, fillet and bread knife.
 
Welcome M mornbean ! I gotta know how you came to reply to this thread.

The only things I can put together is you joined today, then searched for Super Chef, and found this thread and replied?
Or you Googled Super Chef, found this thread, and joined just to reply to it?

I mean, none of that is wrong or anything, and we don't think you are up to no good, I am just dying to know how it came to pass, because it happens quite often.

Complete mystery to me.
 
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