After some spirited debate on qualities of knives by American and Japanese makers, I have entered in a challenge with a fellow forum member. We are still working out details of how it will run, but in brief, I will provide one of my knives (with my standard HT, geometry, profile, handle ergonomics, etc) to be tested against a Japanese knife of his choice. It is likely to be 240mm gyuto.
We want this to be a blind test, that is a tester should have no knowledge of either makers, and the testing to concentrate on five areas: sharpness, food separation, edge holding, edge stability (resistance to chipping) and feel. Feel is something subjective to every person, but typically it covers balance, weight, and how a knife actually feels in one's hand.
I hope that the contenders will be put for a shift (or longer) of cutting without touching up or sharpening in between and cutting would cover a variety of things, including dense rood vegetables.
Win or lose, there is something to be learned here and I am a game for it.
I will keep you guys posted and I will also start a blog on this subject once it is in motion.
PS: I hope I don't break forum rules posting it here. I don't think I do, but if I am mistaken, mods please let me know.