Shigefusa knives cut well. Don't think anyone will dispute that--in fact some might argue they cut the best. But what you are really paying for is the
Unless I misread what Marko said, in part, looks like some of the practice knives can be for a lefty (but I'll get mad at you if you beat me to one; I'm
Spread in parts in this thread. Look primarily at posts 479 and 492.
This is sound advice. but I can't get my head around having one in the kitchen. with steam going off left right and center it just seems counter-intuitive.
Where's the selling post? Did I miss it?