Shigefusa Kurouchi Question
I was wondering, is a Shigefusa kurouchi knife the same in terms of its build quality as a kasumi knife, with just a different finish? Or is there a difference in maybe the type of cladding, geometry, heat treatment etc.?
While waiting for Maksims answer, this might be interesting to read (in case you haven't read it already ):
yup, read that! thanks
Originally Posted by riba