Thanks for the input,I'm teaching a sharpening class at the culinary school here.Most of the teachers at the school use Forschners,Henckels,& for Japan blades Shuns.That & no real direction in knife sharpening Tech.They have one of those Tri rotating oil stones.
We would get the students during holiday season as free labor,their knives were not sharp & used steels alot trying to get an edge to cut with.
I have sharpened alot of Shuns,they sell them in several stores here,It seems they have a good distribution setup,I think you can do better wt. quite a few blades under 200.00 mark.
I cannot recomm. the thin carbon Lazors that I like,looking for good geometry blades,steel,workhorse on the job.All 240
So far: Fujiwara FKM Stainless,--******** Artiflex AEB-L,--Gesshin Uraku,--Kakayaki Carbonext,--Hiromoto #3 steel,and the CCK small carbon Cleaver,I think it's better to learn beveling skills on an easy to sharpen cheap carbon cleaver,than a 300.00 fine gyuto.Plus they may find that the CCK is a good prep blade.
It is amusing that most persons on this Forum know way more about steels,knives, & sharpening than many in the industry,who should know more about the tools of their trade.
I have used the FKM,sharpened it & gave it to my niece,she has had it for a yr.& likes it alot.Also the AEB-L I tried in a 210,reprofiled the edge,I like the AEB-L steel.And the CCK,had a couple of those at work,more bevel for splitting lobsters & less for vegitables & softer things.The other blades I have not used or even sharpened just going on recomms. of respected forum members
irate1: