Originally Posted by Benuser
I wouldn't go for a Damascus as the Hattori, .... The only Hattori I would consider is the FH.
I have extended hands-on experience with both and I still do not understand where that obstruction comes from towards the Damascus knife on this forum! May I ask why exactly you wouldn't go for it? Please, don't go for that "chippy" argument again,... all knives chip, especially when not used with respect.
Hattori's damascus is a fantastic knife; quite heavy compared to other similar knives, which is simply a benefit for a cooking knife, as in stability and less force to be used to cut. It's nicely tapered, very thin behind the edge. Comes with a much better edge than the FH series. You do need a few sharpenings to fully unfold its potential. The handle is (on my 240 mm) is quite big and larger than many other Japanese knives. And yes, I like the looks of the knife too, even when some around here will happily use that "faux" Damascus stereotype argument!
The FH series Hattori's are incredibly light and come with a micarta handle which is "sculpted" to fit better in your hand.
Last week, I was watching chef Tom Kerridge cooking on the BBC, using a Yaxell Super Gou. What a stunning knife! Why don't we hear nothing at all about them around here? I bet they are fabulous with their specific handle; http://www.yaxell.co.jp/global/products/index.html