Sill have not gotten to try a Shig, and will oneday...270 gyuto sounds about right.
Sill have not gotten to try a Shig, and will oneday...270 gyuto sounds about right.
Originally Posted by Mucho Bocho
Bad case of Shig envy...
Older and wider..
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.
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.
once in a while you get shown the light, in the strangest of places if you look at it right
My Shigs and myself are laughing right now, thanks for this thread.
I have also never really heard anyone applaud Shig steel, it's not the greatest steel, but a great knife nonetheless.
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!!
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.
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
So it's a sickness eh , guess I'd be TERMINAL...
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