
Originally Posted by
Darkhoek
On some tasks the Shigefusa has an advantage in the heavier blade and the very special grind of the blade. That said, the Marko gyuto consistently performed equal to or better than the Shig on most tasks, particularly regular prep tasks like chopping and fine dicing. The small adjustments that Marko has made to the profile really seems to play a significant role. Due to the thinner spine the Marko also wedge less than the Shig cutting the big veggies. Edge retention was as good as or better than the Shig (as far as I can remember) and the reactivity is very controlled with the 52100. The Marko quickly builds a nice and robust patina, but totally without the unpleasant reactivity of the Shig. The 52100 also appeared easier to sharpen, but the edge taken is pretty similar when fresh. It is a bit difficult to tell when I don't have them both to compare neck to neck as most differences are marginal, but Marko has really come up with a magnificent design which will suit a lot of different users.
DarKHOeK