Who is this Shigefusa guy
Nah, don't get onto the queue.
Then when I need to get another one it would be a bit quicker..
I don't see why people still mention Shigs reactivity. Yes it is very reactive but that is a god thing because it builds patina very quickly and once it has built patina it doesn't react to anything. So for me it is not an issue but rather good feature because it builds patina literally for hours and than you have a hell of a beautiful and laser sharp weapon. The quality is over the top. Worth each euro.
Glad you like your beast
Saw your youtube video - looks like an awesome sword you got there
Shigefusa is not an optimal knife for professional kitchen or for sloppy home cooks, as it requires maintenance even if you build up a patina (I am referring here to Western style knives in kasumi or kitaeji )
Edge retention is better than White steel, but not as good as AEB-L, 52100, A2, etc.
It is however, one brand that is consistently well finished (I have seen many Shigs) and almost without flaws (very minor if any). Unlike most Japanese makers, Shigefusa pays close attention to details and finish on their knives and their heat treatment is very good - sharpening is very easy.
Whether it is worth the money, it's up to what you are looking in a knife.
If you are looking to get a knife from a very reputable Japanese maker, made in traditional way (forged, heat treated by eye, hand finished, engraved kanji), it might be worth it.
If you are looking for a performance knife that requires minimum maintenance and has a superb edge retention, there are better alternatives for the money.
An expert is a man who has made all the mistakes which can be made, in a narrow field.
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