I wonder if they forgot to temper the steel after heat treatment? Is it brittle at all too?
its probably pretty soft stainless, which is why it hasnt chipped and you cant get a burr. soft stainless can be really tough. i had best luck with
While I haven't bought a Shig recently - I've purchased two yanagibas - the wait for certain single bevel knives can be quite long. I got lucky with
what are the measurements of these? can we get some pictures?
Your skill at sharpening will be the arbiter of how sharp the knife is. That coupled with your skill with the knife (suji or yanagi) will determine how