i searched high/low for one. found one, and pounced on it.
it is pretty stunning. nice patina, no cracks in the handle. super sharp. nice sexy blade profile. slender, flat, light.
now having said that, i am not so sure it is working for me. please excuse my ignorance..i grown into adult hood working chef's knives the same. i move it in a locomotion action and kinda push the food into the churning blade. (i'm sure you guys have an official name for this style). i choke up on the handle and pinch the blade.
if i do this with the sabatier, it is kinda awkward. feels like my hand is really low, close to the board, and my hand angle feels skewed to the inside of my body. does this description make any sense?
my rounder profiles knives seem to cut faster and smoother for me. should i be lifting the knife up and down..in more of a push/chop movement?
am i suppose to use a different cut style with a flatter profile blade? i love the flat blade Gyotos..super sexy. am i gonna have the same issues if i buy one?