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Thread: Gengetsu pass around

  1. #131
    Administrator
    daveb's Avatar
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    Chef - Did you find the differences to be more carbon vs stainless or gen 1 vs gen 2?

    Older and wider..

  2. #132
    Senior Member cheflarge's Avatar
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    Not sure

    Good food is essential, where knives are an integral part of the process.

  3. #133
    Senior Member cheflarge's Avatar
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    Dave B. my take: The semi-stainless version was much more of a "workhorse" in my opinion. Thicker towards the spine, bit more heft to the overall knife. Very nice distal taper and geometry. If I had to choose one this would be it, for the overall versatility. The stainless clad white 2, in my opinion, more of a "laser". Lighter knife with a very thin blade, from spine to edge, with outstanding performance. Both knives sharpened easily with the white2 being quicker to hair splitting sharpness.

    These are just my opinions. Both of the Gengtsu's where of the finest quality. Fit & finish superior. I believe if it came down to choosing one or the other, it would boil down to a matter of personal preference.

    Hope this helps. Thank you again, to the two knife owners, for doing this it is greatly appreciated.

    Al

    Good food is essential, where knives are an integral part of the process.

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