I have a Shigefusa 180mm kasumi gyuto and it's a very respectable knife overall. It doesn't slip effortlessly through food like some thinner knives do,
Welcome, Luke and David
Also a proud owner of one of your integrals
Agree with every word of the above!
Could you help me understand why I would use this set in place of the other set you just offered? Is it a speed issue, a quality issue, a specific type