Posts by chinacats

Quote: Originally Posted by rdm magic  I'm still looking, and reading the threads on here. I saw someone mention the Fijuwara FKH carbon series.  Would someone be able to give me an idea of the 'extra...

Quote: Originally Posted by foodpump  Everything I've seen--from cheap-azz carbon steel chinese cleavers to Jap knives to F. Porsche designed knives, to French Sabs have straight handles.    With the exception...

Maybe my less than trained eye, but from the looks of it in the link you sent, the Zen looks to have more belly than the DP?  Which would you prefer?  That being said, I would think that the knives are almost identical in all...

$10

I'm not sure about the steel in the gyuto (sk4?), but I have a the same model suji which is made of fairly low grade yellow steel--have the same issues--so guessing issue just may be more in the tempering process?  I do use more...

Good deal, hope the issue is resolved...   Curious though as I thought the reason to use the Edge Pro was that there was essentially no learning curve (or no way to mess up an edge)...guess just like learning to freehand that...

I wonder if that is just the famous Moritaka overgrind showing itself?  Pics?  

...   You have all nice knives on your list, but they aren't all too similar so it sounds like you may want to gather a bit more knowledge/info--in other words you can probably have a list with a similar number of choices, but...

Easier to peel apples with Suji:>)

  Quote: Originally Posted by Scomel  Re the Shige's - Tips breaking off and problems with how handle has been attached.   I wonder if anyone here has any bad experience with Shig's...from what I've...