I do not have experience (nor have I read about) Sauin knives, but you mentioned that you do not like heavy handles. The sauna has stainless bolster and
So after really working down my 180mm Geshin Ginga petty, I have decides to part ways with it or relegate it to my home kitchen.
So my question
The single bevel is my idea and preference. I have used single bevel knives as Gyuto (Shun Pro Deba when I wanted heavy, Susin Funayuki when I wanted
only time i ever soaked a jnat was to try and flatten it. had a brand new ikarashi so it had large bevels on both sides that need to be ground out.
it tastes better if you use a wedgie monster to cut them like a new takeda.