So we were out for dinner last night, and I saw, as I often do, Nenox slicers behind the counter.
Quite some time ago, I was very attracted to Nenohi brand knives - I really like their appearance. However, after a lot of searching I couldn't find many people who had much positive to say about them. There is an old zknives review that really shoots down the gyuto, particularly at the price point, and there are some old threads I found on google basically echoing that sentiment (It was hard to tell from my search whether those threads were from here or the old KF - either way I didn't find them using the search function here).
Anyway - I'm still puzzled that pro chefs would use them that much. Is it because of the sanitary aspect of a corian handle? Or - since I've only seen sujis (or maybe carvers), is it that the drawbacks identified in the gyuto aren't as pronounced if just using it as a slicer?