augerpro
Senior Member
- Joined
- Jan 20, 2013
- Messages
- 320
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I have a 210 Shigefusa that I love, finally found the perfect grind and profile for me. But I'm considering looking for something stainless clad for less upkeep. I push cut and chop a little and obviously like a blade that slides through food (don't we all?). I like flatter profiles and very much want to keep a similar performance and grind. Given that, which would be a good knife for me:
Yoshikane Hammer finish
Masakage Yuki
Masakage Koishi
Terayasu Fujiwara Maboroshi no Meito
Kanehiro
Yoshikane Hammer finish
Masakage Yuki
Masakage Koishi
Terayasu Fujiwara Maboroshi no Meito
Kanehiro