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Posts by Benuser

As for the Herder 1922, it has almost the traditional French profile with just a bit more belly. Not for heavy rock-choppers. And has nothing to do with copying Japanese yo-gyotos. Please understand the Japanese have taken the French chef's knife of 1890 as an example for their western knives, just as did the English in Sheffield and Germans in Solingen. But since, all have developed in their own way. And the Shun are very atypical. Most Japanese-made Western blades have a...
Rock-chopping with a Japanese knife is a bad idea. Steel is too hard, board contact is too hard. Shun offers blades with a profile that corresponds to today's rock-choppers. But the steel is a bit too hard for that application and it will invariably lead to chipping. Not because of the steel, but because of the technique. Be prepared to reconsider your technique, or stay with softer blades.
The Thiers-Issard Nogent are great knives, but be aware you will need to give some love to make them work properly. They have an inclined flat section, ending with a protruding fingerguard. See it as great project knives.
These former Cordon Bleu are an addition to the existing Classic series, no replacement. Don' t expect our friends in Solingen to abandon the full bolster and handle-heaviness. 
HC Virgin Carbon
Masahiro Virgin Carbon might be interesting as well; a bit harder than the Misono Swedish. The Masamoto is well-known for a very poor QC.
The Sab fingerguard is very narrow, and I keep the first two inches a bit fatter for heavier tasks. Abrading at 45 degrees will do, if you're fine with abandoning the edge's first 1/4".
The K-Sabatier kept the old profile.
... and a lower tip.
Don't know about you, but for sure I'm rather the size of the interbellum French. And it's unlikely to change anymore.
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