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Thread: Shigfusa sickness...

  1. #11
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    Sill have not gotten to try a Shig, and will oneday...270 gyuto sounds about right.

  2. #12
    daveb's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    but Jezz-a-fusa?

    Bad case of Shig envy...
    Dave
    Older and wider.

  3. #13
    Senior Member marc4pt0's Avatar
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    Hmmm, I thought this was a kitchen knife forum...
    No offense, but WHY would we start to gripe about other's passion for any specific knife? I'm scratching my head on this one


    Oh yeah, I really like my Shig.

  4. #14
    I no longer have mine, but definitely will replace at some point. Not the biggest fan of the profile, but love the geometry. In fact I have 2 knives on the way and still tempted by Vlad's in B/S/T.
    one man gathers what another man spills...

  5. #15
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    My Shigs and myself are laughing right now, thanks for this thread.

  6. #16
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    I have also never really heard anyone applaud Shig steel, it's not the greatest steel, but a great knife nonetheless.

  7. #17
    Senior Member cclin's Avatar
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    Quote Originally Posted by marc4pt0 View Post
    Hmmm, I thought this was a kitchen knife forum...
    No offense, but WHY would we start to gripe about other's passion for any specific knife? I'm scratching my head on this one
    I've three shig in both kasumi & kitaji. I'm not a big fan of shigefusa's food reactive steel; however, whenever I use my shig, my mind still thinking "wow, this is one great knife"!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  8. #18
    Senior Member labor of love's Avatar
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    Ive owned 2 shigs. while i definitely appreciated the craftsmanship and work put into creating these knives i must admit they werent my best performers. But if the right shig at the right price presents itself on BST one day, i might take another chance.

  9. #19
    Senior Member AFKitchenknivesguy's Avatar
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    To be fair, Shig got his reputation for Japanese style knives i.e. yanigiba. The knives we use, like a gyuto, are used for many acidic foods so it's only fair they would be reactive. He makes these to satisfy the western needs, but that's not his bread & butter. I think if you used the knives he was famous for, you wouldn't have such issues with the steel.
    Jason

  10. #20
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    So it's a sickness eh , guess I'd be TERMINAL...

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