Im not sure how to put all that. I am totally obsessed by "sharper!" would be the best way to explain...
So Ive been using Yoshihiro - or name it Gesshin Uraku if you will, and Mitsuhide debas for quite a while now.
Especially the bigger one got some abuse. I think I did around ton of fish up to now with the knife.
I am very happy with them both, but they are both for sale now. The reason is, I just feel like its not enough. The sharpness is not enough.
I want better "tasting" edge.
I know I could buy Hide, I had a chance to try one. Its much better then Yoshihiro [no wonder] but is honyaki a way to go for me?
Chipping is not a problem for me, I can learn and adapt, if necessary.
The looks aint important.
Of course would not want to spend super heavy load of cash on it, cause hey Im just a commis chef and I dont use it everyday [dont work sushi] but I want something with super scary edge.
Teruyasu Fujiwara? Is those really forged using stainless ?