Not a pro, but I love my Shig. I pulled out my 180 gyuto tonight. Not a knife I use all the time, but I was cutting up potatoes, and I haven't found
Thanks. This one is now listed on the web page.
The thing is nothing short of amazing.
Dave pretty much laid out what you need to know.
As to how often, that depends on a couple of things...the knife, the types of things you
Thanks for those choil shots. But would it be possible to make shots of the entire choil, straight from the handle into the blade? That way we could see