Posts by DuckFat

Quote: Originally Posted by dmw9  Just checked their website and could not find anything on there stating that i would have to pay import taxes?     Import taxes have little to do with any vendor....

I can't say I've ever noticed this with VG-10 but I wonder if we're getting a bit lost in the minutia of some obscure defintion. If pressed I would describe VG-10 as being a bit lifeless compared to G3 or 19c27.

Quote: Originally Posted by spikedog   take a working chefs word for it, the wa suisun is about the best you can get for a prep knife!   The Suisin WA Inox Honyaki is about as good as it gets in a...

Like the others I don't own or use a Santoku, I don't really see any downside to one either if that's what you want. You've narrowed your choices to two knives that are very close in quality and price point. I'd take the Kagayaki for...

The Fujiwara is made from Moly so for me that won't make the cut based on your requirements. It's also HRC 57 compared to the Kagayaki @ HRC 60. Additionally the Kagayaki is ground 70/30. The Fujiwara is inexpensive which is...

Glad to see you over here Knerd. How's the new job?   Dave

The Kono and Sakai have taken a price jump so IMO the KS becomes almost a no-brainer as long as you are ok with carbon. I dig my Ikkanshi's but I'm not at all convinced those being made after the factory was sold and moved...

If you want a Santoku that's exactly what you should get. The knife you will use the most is the one you like best. If that's a Santoku then go with it. Watch Iron Chef sometime and you will see Santokus out in force. I would take...

Quote: Originally Posted by boar_d_laze   Most of my knives need to go to the coarse stone every fourth or fifth sharpening.  I don't see why the same wouldn't be true for other peoples', whether used in a home...

 The last thing a new sharpener needs is a 400 grit stone no matter who it comes from or what brand it is. The combo stone from Jon would be a great pick and 1K/6K should carry even an advanced sharpener a very long...