James
Senior Member
Looking at these two knives to complement my gengetsu and saji r2, which are both scary thin behind the edge. Which would you choose?
Might worth dropping Shinichi email and asking what he can offer.
Who's Shinichi, by the way?
Watanabe. Shinichi Watanabe
You might also want to consider stainless cladd Itinomonn knives from Maxim.
watanabe pro
I think you're confusing the watanabe pro line with the watanabe standard line.You might also want to consider stainless cladd Itinomonn knives from Maxim.
If I'm not mistaken, Watanabe's PRO line is limited in length by 180mm, so anything longer isn't going to be SS cladded. He uses asymmetric lens geometry which isn't which offers a lot of heft and very good food release, so in terms of cutting performance his knives are great. Might worth dropping Shinichi email and asking what he can offer.
Any seconds on Watanabe Pro? LofL? They look good, and the prices are reasonable.
Any idea what steal is used?
it's a beastly knife and you wont need to sharpen very often
Can anyone compare watanabe's and kato's grinds and cutting ability for me? It seems like the watanabe was popular a few years back so I haven't been able to find any direct comparisons
Its really difficult to compare Kato workhorse gyutos to any other gyutos because they are extremely unique. Theyre nearly as thick as Debas at the spine then taper down to the edge, while being very thin behind the edge. So what you have is this heavy, powerful knife that falls effortlessly through all food. Watanabe will weigh less but still be a heavy gyuto, it will have a flatter profile and it wont be nearly as thin behind the edge. Watanabe wont fall through food as effortlessly as Kato but is still a good cutter, instead Watanabe will have better food release.
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