But first a quick introduction of myself...26 year old pro chef, got my first japanese blade (i dont count Globals) about a year and a half ago, a TKC, but I didn't get serious about knives till six months ago when i picked up a Kono white #2. Now I can't get enough!
Anywho...like the title says...V2 steel? Whats the deal with it?
I'm really interested in a Kochi from JKI, but I have no idea what V2 is. I know Jon sells quality stuff, just curious as to how it compares to the whites/blues.