but the geometry of Shigefusa is top notch and that makes huge difference.
Originally Posted by Lefty
Canada's Sharpest Lefty
I agree based on their reputation. I really haven't read anything negative about their grind, geometry or taper. I thought perhaps the one I mentioned might compare fairly reasonably.
If you are talking about Heiji, it is mighty as can be but I find that the grind is so awesome that its nimble and sharp as hell. It definitely has cutting power. I've really been using mine a lot at work recently and it stays sharp forever. Every once in a while I touch it up on a Chosera 5k and I strop often and it just comes back to life. Really awesome stuff.
i will deff be checking out the heiji, unless some beautiful western comes along in the mean time, or I get pulled in by the carter cktg knife. I just don't think i'll be crazy about the handle on the Carter, but we'll see. Eitherway it'll keep it's resale value just in case
I think the blind test has been done for decades/centuries in Japan.
Originally Posted by oivind_dahle
If a high carbon knife makes smell the food every food in a Kaiseki restaurant would smell bad.
If you take care of the knife like a Kaiseki chef you do not have any problems.