- Joined
- Apr 9, 2012
- Messages
- 997
- Reaction score
- 610
(IMHO) Mine is a good knife, well worth the $$$ I spent. I really don't give 2 $h1ttz if some guy banged on it with a hammer or not. That does not make it of more or less value(to me). Can anyone tell me about a sharper stainless single bevel?
FYI, marketing had absoltutely nothing to do with my purchase.
So....this thread has derailed a bit from when I originally asked the question a month ago. No worries...there is a lot of great debate here. Rather than debate whether a specific maker stretches the intended definition of the word, I was trying to understand if Honyaki knives were revered in a particular way, and if such reverence was based on performance or simply love/respect for the craft that produced them. Ultimately, I sought to understand what a trained sushi chef might hold in highest regard. I have a dear friend who partnered with a chef to open a restaurant - they are approaching their second anniversary and my family would love to give the chef a special gift. Having said that I don't want to do something stupid. I'd link the restaurant and/or the chef's profile but I suspect that might not be OK per forums rules.