You're a good reader of BDL (and those of us who don't re-invent the wheel on this forum often are!)
And it seems you have the questions/answers rather under control. But I'll again attempt to tell you what you already know,...
Looking at a petty from Korin... you really don't have all that many choices. I bet you're right that the Masamoto HC is the best in its price range; for a little less you might still look at the Togiharu Moly and the Togiharu...
The Gesshin Ginga are most definitely "lasers" at least (!). I have a 210mm "wa-petty" (suji), and I can't get over how much I love it. I was talked out of a laser as a first wa-gyuto by the vendor... but it's on my short-list...
Quote:
Originally Posted by boar_d_laze
The Suisuns listed are most emphatically not lasers. While Suisun makes some GREAT knives, I don't think these yo-series are very good.
LOL@me then! And therein...
Are you looking only at the western-handled knives at this point?
I ask because I'm not sure, in the case of the Suisin, if the geometry is the same. Probably is, but I'm not sure.
And if it is... the Suisin...
I"m not a pro... but if it helps, I still agree with you.
Hardness is not irrelevant, but it's not reliable (i.e., reported hardness isn't even reliable, let alone the fact that it's measuring indentation, which is only...
Actually that adds a lot! (I don't know if that much more nuance might actually BE disagreement, but if it is, I'm wrong. Or closer to wrong. NO problem admitting that).
Still, Weinstein is less guilty of "rock...
Another crack at this -- I think you answered your own question. If you often find yourself wanting something between the chef's and parer, a petty is what you got. This is not answering whether you should bother with a...
With a jig, you won't have to learn to eliminate wobble as you move the knife. The jig does it for you. You'll still have to learn "less pressure" -- like, a LOT less than you think, if you're like most folks, but in just...
