Erupting a belly laugh, Chris. Yeah, it starts in my fingers and makes it way to the brain. I do love that knife but you already know that.
Do you know of any other makers using gokinko?
Boy, is this thread old. I received a 240 "A" Gyuto about three months ago and gave it the KCMA method except on the lefty side. I have chopped like a madman and the edge refuses to quit. All I've given it is a few touch ups...
All Shun knives are factory sharpened at 16 degrees per side and the electric sharpener bearing the Shun name matches. If you don't want to learn free hand or EP sharpening then the Shun electric is the way to go.
Buzz
Kudos to Lee Valley customer service representative Marc Charbonneau for sending me the following information:
Thank you for your patience in regards to your inquiry on the Peasant’s Chef knife (45K3646). After finally receiving an...
That's quite a statement. More than one steel is "better" than VG-10, although none claim to be the equal of anything nor do any claim to be best. It's all about requirements. As much as I love Hitachi AS and Gokinko, I have...
It's a variety of chrome moly stainless steel. It's almost sure to be a little on the soft side (like German knives) but should sharpen up just fine and give you no problems.
Buzz
I agree with the previous two posts. They are a pain in the butt and offer zero flexibility. It's much better to put in a little time and learn how to free hand.
