I'm just curious what the forums thoughts are on stainless clad carbon? In theory it makes the most sense right? Carbon sharpness with stainless resistance. The only cons I can think of is the knife maybe being thicker than others since its a 3 piece sandwich.
Just curious, are any other pros and cons out there?
Also what knife makers make the best for the price?
I currently own a cheap tadafusa from epic edge, tall petty, I use it mainly for shallots and garlic, I like it!