Posts by expertsharpener

phatch - you hit the nail on the head - however, that particular blade is the one that was under discussion so thats what I refered to. As matter of fact I dont know a single chef that uses anything other than a conventional knife -...

hotchef of course you correct - but it does also depend on which chinese cleaver you are refering to - as rule the most commonly used one in my experience is the No 2which as you point out is thin and light but my point was not the...

Hotchef I agree with you - its not fundamentally new - but then I am sure you appreciate that even the most minute improvement on a elemental design is a huge step forward - I mean the knife in its basic design has been with man for...

By the way I started a thread on these knives just yesterday - the one just before yours. What a coincidence!

Thats Sha Ra Ku mono

Hi kuan This is a knife designed by Komin Yamada for Fujitora (mainly known in the west as Tojiro). Yamada san was the designer responsible for Global knives. This particular model is used in conjuction with a wooden board with a...

hi if you are still looking then you have to decide between sharpness (hardness) and toughness. the hattori is the same central core steel as the tojiro senkou - VG10 from Takefu Special Steel; the Blazen is a powder steel from...

The fundamental differenc is the edge profile. A Santoku edge stays straigter for longer than western knives. So any action that is horizontal is more efficient - espeacially when cutting soft or maleable textures. The wider blade...

Hi I notice that your choices only contain European knives. Have you considered a true Japanese knife - not a 'Gaijin' knife like Global or Shun? The really good ones are sharper, staay sharper longer aand are faar easier to...

Hi My name is Jay and I sell, repair and restore the finest Japanese knives. If any member wants information about knives I will do my best to help. Hope to hear from you Jay