Recent content by Özgün

That yoshikane looks sweet. Though a bit light and has a d shaped handle, as I'm left handed, that might be a problem for me. :/ Seb, if I buy a kapanese knife, I'll buy it with a traditional handle. I don't like the look of european type handles on japanese knives. Looks unnatural to me. And...

I like the 240mm version, how reactive is that steel? I cannot use something as reactive as opinels or TI razors. And the edge is 50/50 right?

Well I think 180 mm is a bit too small for my preference. I need something between 210 to 240.

Yo do not need to afraid, I now the difference between strength and toughness. Soft steels having better thoughness than hard brittle steels is not always true if you had any experience with hss cutting tools like in my job. A steel can be both very hard and though and not too much brittle...

I know that, I mistakenly added that line. I'd never use a knife to broke bones, I'd rather use a cleaver. I need a general use knife with some heft so basically looking for a bit thicker wa gyuto or a good european, definately not a laser knife. Plus I don't think global g2 is by any means a...

Ok sorry, Katsushige Anryu Gyuto 240mm Kajihara 210mm Gyuto Tojiro Hand Forged Damascus Gyuto 210mm

Hello guys, I'm new here. Cheers from Turkey. I've been thinking getting a new chef's knife next summer. I'm not a pro, not a chef, just a home chef you could say, so I didn't get the chance to try lots of different knives. I've used a few cheapo european style chef knives and my only "good"...