Peco
Banned
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- Sep 3, 2011
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Shigefusa is not an optimal knife for professional kitchen or for sloppy home cooks, as it requires maintenance even if you build up a patina (I am referring here to Western style knives in kasumi or kitaeji )
Edge retention is better than White steel, but not as good as AEB-L, 52100, A2, etc.
It is however, one brand that is consistently well finished (I have seen many Shigs) and almost without flaws (very minor if any). Unlike most Japanese makers, Shigefusa pays close attention to details and finish on their knives and their heat treatment is very good - sharpening is very easy.
Whether it is worth the money, it's up to what you are looking in a knife.
If you are looking to get a knife from a very reputable Japanese maker, made in traditional way (forged, heat treated by eye, hand finished, engraved kanji), it might be worth it.
If you are looking for a performance knife that requires minimum maintenance and has a superb edge retention, there are better alternatives for the money.
M
Funny, the shig I sent to the US a few weeks back had very little reactivity (only on the blade), fine edge retention, nice finish etc. I'm sure a shig will perform well in a pro-kitchen - with a little care (obviously one would care if the bought one - it's a gem). There must be a reason why shig is so treasured among many people. Some might not consider it custom - I do - the man makes the knife himself and has more experience than most knifemakers will ever get