I think he meant the A-type single bevels. As in, what do people think of those?
I got one, it took me hours and hours to get it right but once I did the thing stayed sharp longer then any other knife, and it's sharpness can be maintained if you stay on top of it (diamond spray on glass or felt) It's almost completely stainless if not completely ( ive never noticed it stain). The biggest problem I had with the A- type is that it was a bit small for me. I used it for a year or so then got a Heiji and stopped using it. The Heiji is far from stainless. it staines easily a mater a fact, it just won't rust in front of your eyes. This is a problem with Heiji's single bevel SS knives as most of the stain resistant steel is removed from the back side.
I put a A-type up for sale a few weeks ago just because I don't use it, it's still there if you want it.
As you can see I did all the hard work
Thanks, Colin. Too many yanagiba already.
I'm thinking about an Usuba, and this climate is murder on straight carbon.
Though I could not caution all I still might warn a few: Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter
Whats your thoughts on the Heiji's that seem to be very popular right now
thanks for all the info. i still am considering the a-type along with a few others
a few more points for this purchase include my lack of desire to buy a clad knife again (nothing against mizuno or hiromoto but i just dont care for clad anymore) and the cost. i dont want to break the bank here. i want something like a backup gyuto that will be able to take a beating.
It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"