the other day I was contacted by a (in his opinion) high end french chef. He had heard that I made knives and was interested in one. I took a san mai tamahagane and 52100 gyoto with a hidden tang to show him. He looked at it without comment and then told me that all "good" chef's knives had full tangs. I told him that I had heard that OPINION and made both styles but didn't neccessarily agree. But It made me curious enough to ask the opinions here. So what do you guys think?