The difference was amazing, but over the years, many knives later and much money spent my tastes started to become more refined and once I handled a pristine 1890s hand forged French Sabatier (rat tang) I began to see the problem with a lot of Japanese western style knives--all of a sudden my Hiro felt clunky...
Aspects many Japanese gyuto makers neglect for me are distal taper*, balance**, and toughness***.
*the only Japanese maker I have come across that has mastered this aspect is Shigefusa. This also relates to balance...
**though scoffed at on forums and overemphasized my commerical practices, I've found balance in hand being an important aspect of any knife. This became extremeley apparent when I handled two knives and the heavier [custom] blade felt lighter and handled nicer than the blade heavy lighter knife. When I weighed them on a scale I was in disbelief.
***This is where choice of steel and optimal heat treat come in.
Lets not forget that Martell guy. I think he hosts a web forum as well as making the occasional knife.
Older and wider..
Ehh, one is a minivan, the other is a race car. One is low maintenance and great for everyday use by just about anyone. The other requires extra care, maintenance and attention by a skilled user, but in the end they are rewarded with much greater performance.
"God sends meat and the devil sends cooks." - Thomas Deloney
My favorite knives to use are by Japanese makers. Just saying. It's really not even close. IMO.
Wow this is a great thread . Really enjoying everyone's different views on Japanese - knives , European etc..
This thread really touched on many things that influence knife makers , cooks , chefs, collectors etc. when it comes to kitchen cutlery.
I think the future is looking bright on both sides.
so that's why i keep hearing a canadian accent on his videos. clears that up for me.Carter is Canadian born, Japanese trained and American living. For me, I meant accessible for the average North American knife nut, when I wrote "our makers". But, yes, "Japanese" knives are definitely what he makes.
i know this may be a little off topic but does anyone else wish one of the sabatier brands made chef knife with a hitachi steel(or something similar) hardened to rockwell 61 or so?