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Shigefusa 240 Passaround - Page 9
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Thread: Shigefusa 240 Passaround

  1. #81

    Join Date
    Mar 2011
    Location
    Bangor Maine
    Posts
    329
    I have used the Shig for the past week as a home cook and have really enjoyed it. It has already been established that it cuts well and I totally concur. One thing that stood out for me was the tang area above the choil and where the tang meets the handle. On this knife, that spot is very thick but quickly tapers to a “normal” thickness above where the edge starts. I have never seen this before and was pondering why it was made like this. I assumed that it had to do with the balance or some such. However while using it I realized that this thicker section was much more comfortable for my index or middle finger(depending on the grip). In addition to the thickness it was well rounded and there is a radius where the blade meets the tang, it is not an abrupt angle. Very subtle but important design features that add to the overall product.

    Also does anyone know what type of steel the cladding is?

  2. #82
    Senior Member
    Join Date
    Jul 2013
    Location
    Boston Ma
    Posts
    203
    Please I would love to try this wonderful knife

  3. #83
    Senior Member
    Join Date
    Jul 2013
    Location
    Boston Ma
    Posts
    203
    Might be dumb but how do you PM? I'm new

  4. #84
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,268
    Give someone that gets nausious when I hear Shige, I've got to see what all the hypes about. if Possible, I'd like to get on this list.
    One thing you can give and still keep...is your word.

  5. #85
    Senior Member

    Join Date
    Jun 2012
    Location
    Albany, NY
    Posts
    518
    Sorry, this passaround has been closed for quite awhile

  6. #86
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,268
    Another reason to dislike Shigs. HA
    One thing you can give and still keep...is your word.

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