i thought inox was short for inoxidable.
That being said, I used the Suisin INOX western and liked the performance of that knife more compared directly to a CarboNext. It's a little thinner, felt more balanced in the hand, cut through many items more smoothly than the CarboNext. I did not sharpen it so I can't comment on how long it held an edge, etc., but after using one for a week almost daily, I felt that the edge retention for a home cook is sufficient. I was also more impressed with the performance of the Suisin INOX Western than a Hiromoto.
I would personally choose the Suisin INOX Western over many other knives at similar prices.
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sorry, double post because of problems with internet connection
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ginga and suisin are equally good in my opinion, their strengths are just little different.
I've always presumed that the Inox was a carry over from French smiths in regards to the Japanese application, especially in regards to the fact that most gyutos have a heavily influenced sabatier profile.
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