What you need is a heavy pan that has enough thermal mass to maintain searing temperatures and not to drop to steaming temperatures once the steak gets
I think I will accept that this knife is a workhorse gyuto and not a boutique showy knife. The patina really piled on today, after the 1k polish. However
who gives a @#$%@#% how it looks, how is it in use!??
Bump price drop $575
Agree; with the right heat treat, it's a very decent steel.