I'll forgive you, it may take a while but I'll get there. :wink:
Suien VC was one of my earlier j-knives a few years ago after reading through this and your cleaver rating posts.
Just a shame that I could never get into them like I wanted to...even tried the Kagayaki later on for the same length but with a shorter blade height, but I just seem to like a gyuto or suji much better--I'm sorry to disappoint both Andy and JoeC
I'm glad you have fully embraced the dark side. :knife: I have a Tadatsuna, the carbon version and love it. I know we've discussed your stainless Tadatsuna before. I'd like to hear more about it though. I can't remember, have you posted pics of it before? What are you waiting for???
Thanks for the articles Andy. I found them few years ago and it was extremely useful.
I started cooking ten or more years ago and by that time I became interested in good cooking knives too. I firstly got myself a nice chefīs knife, then a Henckels and after that a Shun. Few years later I started watching Martin Yan cooking programs and I wanted to try a chinese cleaver, and when I did... bloody hell, after a few days using it I got hooked. I started reading kitchen knife forums just to know more about cleavers and it is then when I knew of Andy777 and his valuable posts. I have ended giving away all my chef knives and buying cleavers. Nowadays I have a bunch of cleavers and two pettys, and thatīs it. And I canīt be happier.