Kershaw 7700

[Hans]

Hi fellows, I've had trouble locating any real feedback on these, and I am curious on how they may perform. The design doesn't attract me at all and the handle looks totally uncomfortable. I read about them in a thread on a Swedish forum, and they sort of caught my eyes.

Borrowed the picture from http://www.ovis.cz and put it on my own webserver so that I wouldn't steal their bandwith.

http://olit.no-ip.com/7700max.jpg

Some info can be found on the Kershaw homepage.
http://www.kershawknives.com/

Uses "Daido 1K6 High Carbon stainless steel blade". If that's supposed to be good or not I can't tell, perhaps someone else is able to help.

[Richard]

I'm guessing that these are made by Kai Japan, like their 9900 series (in which I have a paring knife), and if so, the performance will be pretty good, better than German knives, but not the same level as Kershaw/Kai Shuns. I wonder how balanced these knives would be though

If you are attracted to these knives because of their unique appearance, but want something more practical and comfortable, I'd recommend checking out the Tojiro Supreme lines.
http://www.tojiro.net/images/supreme2-01.jpg
Made by Tojiro, these knives should have excellent performance, and this line in particular is endorsed by 3 Michelin star chef Guy Martin of France.

Tojiro Supreme damascus (http://www.tojiro.net/supreme2.html) (I estimate the 230 mm chef ~$150, hardness HRC60)
Tojiro Supreme 63 layer damascus (http://www.tojiro.net/supreme3.html) (230 mm chef ~$250 est., hardness HRC62)

You can probably get Koki from www.japanesechefsknife.com (http://www.japanesechefsknife.com) to special order these for you.

[icevic]

I have a KAI 6600 Wasabi with the same steel and I found it to be quite good. It holds an edge well and is easy to resharpen. The edge geometry was very good to begin with, and it came sharp out of the box, so the blade was easy to like. This knife has not been treated kindly in our kitchen but still has not stained and has only very minor chips.

Other than that, I can't comment because the blade patterns, finish, and handles appear completely different between the 7700 and 6600 (Wasabi) KAI series. I really like the 7700 style from the pictures, but have never seen or handled one.

I wonder what is the difference between the Stainless Steel knives and the one that is Clad Stainless Steel (7177C)?

[Scott]

To me, the handles are reminiscent of the Globals. I don't know if these will balance as well as the Global knives, but I found the couple I held to be very comfortable. If the steel is better than that in the Globals, then they actually be a pretty good knife. However, I have not seen these before now.

Scott