Will, that is great information, thanks.
Later I had a very similar in size, shape and design (stainless core with stainless damascus cladding) knife from German producer in hand and it was even worse. And the knife was more than 100 euro (6" pairing blade).
i hate layered blades, no feedback, just a dead thunk. like driving a big slow automatic transmission mobile vs a porsche.
now if it was san mai'd like that, high up, then the thickness wouldn't be much of a problem and probably even the "muted" qualities might get to be brought out again from thinning it that way.
reminds me of dave's work on thinned hiromoto AS sujis/gyuto.SanMai something along this line could be just fine ... not exactly a kitchen knife though
also of another non-kitchen knife maker from another forum.... claudio of CAS
I haven't used a ton of clad blades, but the ones I have used have been noticeably stiffer vs monosteel knives of comparable thickness. I haven't noticed a discernible difference in feel between the two, but I haven't really been looking for it. I like less flex in my blades, and I appreciate the ability of cladding to allow a slightly harder tempered cutting edge with less brittleness throughout the whole blade.
I appreciate that my new 300mm suji is pretty stiff due to the San Mai construction, but without having to be too thick to maintain the stiffness. But in the end, I really don't let mono vs San Mai have very much say in whether or not ill buy a knife because there are just too many other more meaningful factors to consider, IMHO.
In terms of cutting performance, there should be no difference, however, a thinly ground sanmai knife could be bent and stay bent, while monosteel will flex back. For me it is a major factor choosing one over the other. On thicker knives like yanagi, deba and others, bending or warping is only an issue if heat treatment is not at its best, but those could be straightened (in most cases).
An expert is a man who has made all the mistakes which can be made, in a narrow field.
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