Shigfusa sickness...

[Mingooch]

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

[daveb]

but Jezz-a-fusa?

Bad case of Shig envy...

[marc4pt0]

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.

[chinacats]

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.

[cookinstuff]

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

[cookinstuff]

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

[cclin]

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"!

[labor of love]

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.

[AFKitchenknivesguy]

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.

[barramonday]

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