Go with the 52100. I have the slicer, 8"and 10" chef knives in carbon. Had an 8" Damascus but returned it. The carbon is just better in every way, and thinner with a finer distal taper towards the tip. I also have the parer in Damascus which I do like.
But the profile is so different then any of my other chefs knives, and certainly nothing like any gyuto I own. it seems a unique profile to me but of course I haven't seen every profile :- ).
I use it like a nakari actually - for cutting veggies
why does the handle curve downward?
The profile is exactly the same as most German chef's knives.
Of course the steel and grind are a lot better, hence why they have good cutting properties, but the cutting profile (cutting edge) is the same.
Not sure what you mean when you say you use it like a nakari (sic). I use my chef's knife for cutting vegetables too
Oh just that the blade was so darn wide, I just looked at it and it's wider than my Tojiro Nakari!
I hadn't thought about old fashioned german knives, haven't used one since I got turned on to j-knives
I had the 10", but sold it because I have an addiction. It's a knife that I might buy again, if the price is right. The profile is very German. In fact, we have a Henckels chef's knife at the hall with the same profile and it's the knife I use when I don't feel like taking out my Harner.
The tip position is higher than a J-knife would typically have, but it works, and works wonderfully. Honestly, I could have live with only my ZKramer as my chef knife, and I wouldn't have felt lacking in any way. One thing to keep in mind, however, is the sticktion. A tall profile like this one has often results in sticktion. Meh...an easy trade off, in my mind.
Lefty, please explain. I do understand that with a poor grinding there is more risk of sticking, and a taller profile combined with that poor grinding will only make things worse. On a narrower blade it won't be noticeable, fair enough.
But does it has to do with a higher or lower tip, and more or less belly?