Did I ever even suggest that you were trivial, or even failed in any recognitions? Though I am wondering about Chris.
Yoshiko, really? Must fly under the radar.
And such an eclectic range of choices you represented, all over the place. From ordinary steel to super-steel, from the lighter side to heavy.
Along with the intimation that you had finished a shift, were heading out for a beer and perhaps where already in a bit of giddy mental statis.
Could anyone be blamed for not taking you completely serious? Such a debate.
Oh well, wot the hell wot the hell, as a former contributor might say. Anyway given your choices and what I know of them I'd say the Kohetsu was a no-brainer here. In the same super-steel vain you might aso consider the Geshin Kagero.
Not being able to decide myself which way for a goto knife I bought a Kagero petty because it seemed ideal for a steak knife at the very least, and I needed something to finally get the taste of that crappy Shun out of my mouth. Turns out I like it so much that I do all my small fine slicing with it.
Thin behind the edge but not too thin. Takes a wicked edge for stainless and holds it forever, once you get past the factory edge with a few sharpenings. Sharpens easy enough on ordinary waterstones, very easy burr removal. With a 12deg/side edge it simply laughs at the cutting board.
Could hardly ask for a better steak knife either, though for that specialized use I would ideally like a different edge profile. Ah well, maybe one of these days I'll get my hands a blank, buy a belt sander (these PM steels are not for forging), send it out to Pete for the HT and handle it with local wood.
Edited by Rick Alan - 8/22/15 at 11:57am