The difference was amazing, but over the years, many knives later and much money spent my tastes started to become more refined and once I handled a pristine 1890s hand forged French Sabatier (rat tang) I began to see the problem with a lot of Japanese western style knives--all of a sudden my Hiro felt clunky...
Aspects many Japanese gyuto makers neglect for me are distal taper*, balance**, and toughness***.
*the only Japanese maker I have come across that has mastered this aspect is Shigefusa. This also relates to balance...
**though scoffed at on forums and overemphasized my commerical practices, I've found balance in hand being an important aspect of any knife. This became extremeley apparent when I handled two knives and the heavier [custom] blade felt lighter and handled nicer than the blade heavy lighter knife. When I weighed them on a scale I was in disbelief.
***This is where choice of steel and optimal heat treat come in.
Lets not forget that Martell guy. I think he hosts a web forum as well as making the occasional knife.
Ehh, one is a minivan, the other is a race car. One is low maintenance and great for everyday use by just about anyone. The other requires extra care, maintenance and attention by a skilled user, but in the end they are rewarded with much greater performance.
My favorite knives to use are by Japanese makers. Just saying. It's really not even close. IMO.
Wow this is a great thread . Really enjoying everyone's different views on Japanese - knives , European etc..
This thread really touched on many things that influence knife makers , cooks , chefs, collectors etc. when it comes to kitchen cutlery.
I think the future is looking bright on both sides.
so that's why i keep hearing a canadian accent on his videos. clears that up for me.Quote:
Carter is Canadian born, Japanese trained and American living. For me, I meant accessible for the average North American knife nut, when I wrote "our makers". But, yes, "Japanese" knives are definitely what he makes.
i know this may be a little off topic but does anyone else wish one of the sabatier brands made chef knife with a hitachi steel(or something similar) hardened to rockwell 61 or so?