Thanks for the kind words everyone. It's kind of a trip to read these a bunch of years later I have to say. They could probably use a little updating but oh well.
I'll forgive you, it may take a while but I'll get there.Suien VC was one of my earlier j-knives a few years ago after reading through this and your cleaver rating posts.
Just a shame that I could never get into them like I wanted to...even tried the Kagayaki later on for the same length but with a shorter blade height, but I just seem to like a gyuto or suji much better--I'm sorry to disappoint both Andy and JoeC
I'm glad you have fully embraced the dark side.Thanks for the articles Andy. I found them few years ago and it was extremely useful.
I started cooking ten or more years ago and by that time I became interested in good cooking knives too. I firstly got myself a nice chef´s knife, then a Henckels and after that a Shun. Few years later I started watching Martin Yan cooking programs and I wanted to try a chinese cleaver, and when I did... bloody hell, after a few days using it I got hooked. I started reading kitchen knife forums just to know more about cleavers and it is then when I knew of Andy777 and his valuable posts. I have ended giving away all my chef knives and buying cleavers. Nowadays I have a bunch of cleavers and two pettys, and that´s it. And I can´t be happier.
I have a Tadatsuna, the carbon version and love it. I know we've discussed your stainless Tadatsuna before. I'd like to hear more about it though. I can't remember, have you posted pics of it before? What are you waiting for???
As far as other stainless ones go, other than those mentioned there are quite a few here:
Ichimonji
Sakai Takayuki
I'm pretty sure someone on here has ordered from ichimonji before.
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Originally Posted by hax9215
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