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Knife is still available. Been about 5 years since I changed from renting back to home ownership, and house projects have eaten my life :-(. Barely have time to sharpen my knives these days, much less participate regularly here. Good thing I'm pretty happy with the knives I have :-).

Another satisfied customer.

Having owned both, I think the biggest difference is the thickness of the stones. There's a bit of a textural difference, too, but it's pretty minor IMO.

Absolutely go with the Victorinox. You will learn much more about sharpening, much faster, by working with a knife that will take a good edge.

Go semi-stainless. You won't regret it.

Never tried one, but the profile impressed me as being useful in exactly the way you mention here. Just haven't been willing to cough up the cash for one yet. Maybe I should sell a few more knives, then I can justify the expense.

This. Only with duck fat.

I am home cook and have a usuba and find that while I don't reach for it often, it is very nice for a few tasks. First among them is finely chopping herbs, especially chives and scallions. I also like it for making verrry thin slices of potatoes for homemade chips -- the single bevel tends to...

Never been a problem for me. Had my 210 AS for probably 5 years now.

OP said "On the contrary, this knife should look and perform way better then any other knife she has ever used. I believe that's the only way that may guide her into learning about kitchen knives and proper care. And it may happen that she already knew how to deal with such stuff, as she's very...

Jump in the deep end. Grab a cleaver.

1st choice -- the daveb treatment. 2nd choice -- use the suji like WildBoar said. Just be careful, and it'll all be good. Never chipped a knife; red wine is served with the meat, not before it.

This is a ridiculous claim. We were all such 'unknown persons' at one point or another. And now we are knife geeks.

Pics? I'd love to see this.

Season. Wrap in thin strips of bacon. Broil quickly then bake. Eat. Be aware that quail take longer to cook than you might think.

I am a lefty and had the 210 gyuto, and never noticed any steering. I ended up selling the knive only because I was looking for a little taller knife at the heel.

I can see that vegans might like it; it could gain them many converts :biggrin:

One of the great things about SV is that the meat holds at perfect temp for as long as you need it to without drying out. Makes timing courses vastly easier.

As a follow-on to "which cutting motions do you use?", we could ask if they are willing to change their knife habits if different habits would be more appropriate for a different knife.

As a general category, New Zealand. But my very best lamb has been buying direct from the grower in Oregon, and making arrangements with the butcher myself.